Subj : Road Food
To : Ruth Haffly
From : Dave Drum
Date : Wed Jun 18 2025 12:51 am
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hominy grits in a can? I don't know, count them and them you'll know
RH> hominy grits in a can. (G)
DD> AFAIK ready-to-heat-and-eat grits in a can is a non-existent fantasy.
DD> That being said I do not like hominy (it's a texture thing) nor it's
DD> ground up form drywall spacle (grits). The only way I will voluntarily
DD> eat hominy is as Corn-Nuts.
RH> But, at least you can eat it. Steve likes corn, and with corn on the
RH> cob season starting soon, there will be lots of temptation. I don't buy
RH> it for myself, tho he says I can, knowing how much he likes it but
I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both
strawberries and bananas. Both of which she really liked. For her a 50mg
Benadryl dose blocked the allergic reaction. Hopefully Steve can find a
similar aid.
RH> doesn't like the migraines it gives him. One night on our recent trip
RH> we boondocked at a Cracker Barrel and went in for supper (usual plan
RH> when boondocking at a CB). Steve ordered a Campfire Meal, which came
RH> with 2 half ears of corn; I forget what I ordered but ended up taking
RH> about half of it, plus Steve's corn (for me, later) to go. Not the best
RH> corn I've ever had, nor the worst.
I'm more likely to have breakfast at Craccker Barrel than lench or supper.
My favourite is Mama's Pancake Breakfast. I liked it even better when I
could get the blackberry topping. Currently they're offering only peach
or apple topping. But the pancakes are good, and of a generous size. And
it's hard to hurt the eggs and meaat. Bv)=
DD> OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
DD> etc.
RH> Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
RH> on this last trip. They're flavored corn puffs; I got the cinnamon
RH> sugar. Will post my opinion of them when I try them.
We don't have any Buc-ees locations here. But they are being threatened.
As if we don't have plenty other fats food choices.
BC> What do vegan zombies say? "Graiiins"
RH> Ever meet any? No, because they don't do meat? (G)
DD> Very Punny!
BC> I like making jokes about vegans but never about tofu,
BC> that's just tasteless.
RH> Agreed, but this thread has some kick to it. Just got back Wed.
RH> afternoon from a 7,200 (+/-) mile trip. For the most part food was
RH> good, some was great, some was meh but that's travel.
DD> Tofu is one of those take-it or leave-it things. If it's in an
DD> Oriental entree and is sauced so there is *some* flavour -- then I'll
DD> eat it as part of the dish. But if the tofu is the main part of the
DD> disk ... No. thank you very much.
RH> I used to press most of the water out, (sometimes) coat it like for
RH> schnitzel--flour, egg and bread crumbs, then fry it. Other times I'd
RH> just fry it after pressing and serve it with soy sauce. Good, but I
RH> still will keep eating meat. (G)
Real meat is a lot less work. And for my nickel - more tasty. And I've
no religious or moral reason to not eat meat.
How does one cook a plant-based steak to rare or medium-rare?
Here are two steak recipes. I know which one I'd make. Bv)=
Although I'd eat either.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Steak Tartare
Categories: Beef, Snacks, Sauces
Yield: 1 Servings
1/4 lb Fresh, raw sirloin
+=OR=+
1/4 lb Tenderloin beef; in cubes
1/2 ts Capers
1/4 ts Worcestershire sauce
1/4 ts Dijon mustard
1 sl Onion; 1" thick
Place the meat in a blender or food processor and process
until meat is finely chopped. Add remaining ingredients and
repeat processing. Form into ball.
Keep refrigerated until ready to serve.
Serve with cocktail rye bread.
Yield: 1 Cup
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
10 oz Highest-quality beef
- tenderloin; trimmed,
- leaving nothing but dark
- red beef
2 sl Dense, unleavened black
- pumpernickel bread
2 tb Unsalted Irish butter;
- tempered to cool and
- spreadable
4 ts Dijon mustard
2 ts (to 4 ts) Vegemite; to
- taste
1 sm Firm, shiny red onion;
- peeled, thin sliced in
- rings
Coarse salt & fresh ground
- black pepper
2 tb Capers; in brine
1 bn Watercress leaves; stems
- saved for another use
Celery leaves from one
- bunch
6 Sprigs parsley; rough
- chopped
2 tb Worcestershire sauce
2 Egg yolks; raw
+=OR=+
1 Egg yolk; cooked
Place the trimmed beef in the freezer for 20 minutes
while you prep the rest of the ingredients. Meanwhile,
butter the bread, wall to wall, then slather the mustard
evenly among the two buttered slices. Finish each slice
with a healthy schmear of the Vegemite.
In a bowl, toss the red onion slices with a healthy
pinch of salt, allowing the rings to separate, and
soften a bit from the salting. Add the capers with a bit
of their brine and the cress, celery leaves and parsley,
and toss well, making a little salad.
Working quickly, remove the meat from freezer. It will
now be firm and easy to cut. Slice into 1/8" thin
slices. (We often wear doubled-up latex gloves to help
keep the heat from our hands from transferring to the
beef. The warmer the meat, the more difficult to cut
beautifully. Also, this is the occasion for your
sharpest knife.) Shingle the meat slices ever so
slightly, and slice into 1/8" matchsticks.
Turn your cutting board 180 degrees, and cut the
matchsticks into 1/8" tiny dice, resembling the cut
called brunoise.
Transfer your elegantly hand-chopped meat to a glass,
stainless or ceramic bowl, and season with the
Worcestershire sauce, a couple pinches of coarse kosher
salt and a few good grinds of black pepper, and toss
together distributing the seasoning, using a fork.
Distribute the seasoned beef evenly between the two
slices of buttered, seasoned bread, and form into a
patty, more or less, still using the fork. Arrange the
salad over the beef artfully, distributing evenly
between the two portions. Give the whole enterprise a
healthy finishing grind of black pepper.
Nestle each yolk, still in its half shell if using raw,
into the mound, and let each guest turn the yolk out
onto the tartare before eating. If using cooked yolk,
microplane the yolk over the tartare to finish.
by Gabrielle Hamilton
Yield: 2 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... "A good order is the foundation of a good meal." -- Dave Drum
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