Subj : potatoes
To : DALE SHIPP
From : JIM WELLER
Date : Fri Sep 02 2022 17:28:00
-=> Quoting Dale Shipp to Jim Weller <=-
DS> three kinds of potato dish at a meal.
JW> potato bread, diced potatoes in the soup and then mashed
JW> potatoes and gravy with the meat course.
DS> I'm recalling mashed potatoes, scalloped potatoes, plus some other
DS> potato dish -- all served with the main meat course.
That's overkill. Even my Irish heritage neighbours back home never
did that.
JW> Roslind likes chilies occasionally and in moderation.
DS> 2 tb Louisiana style hot sauce
DS> What about the 2 Tb of hot sauce? Would she take that?
That depends on which kind. She's OK with that much Frank's on a
whole chicken. She prefers their newest offering: their dry
seasoning blend. It's quite mild. The label says it's made with:
cayenne pepper sauce powder (corn maltodextrin, cayenne red pepper,
distilled vinegar, salt, natural flavor, garlic), corn maltodextrin,
salt, spices (including paprika), garlic, sugar, silicon dioxide (to
make free flowing), extractives of paprika.
1 Btl Your favorite barbecue
Sauce
3 Cloves of garlic pressed (or
More to taste)
2 tb Brown sugar
1 ts Red wine vinegar
1/2 ts Louisiana hot sauce (or more
To taste)
1/2 ts Worcestershire sauce (or
More to taste)
Combine and heat the ingredients on simmer for 5-10 minutes.
Great if allowed to sit for a day but still wonderful if used
immediately. Superb on chicken.
From: Owl
MMMMM
Cheers
Jim
... Why do all hot sauce bottles have menacingly hyperbolic labels?
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