Subj : Re: bread
To : Shawn Highfield
From : Dave Drum
Date : Sun Oct 09 2022 05:07:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> I do two pieces of toast. Drain the egg yolks onve the potatoes then
DD> use the "set" part of the yolk and a bit of the white and some of the
DD> bacon or sausage to make a pair of breakfast sandwiches.
SH> Sounds good.
DD> I may adopt Dale's portioning trick. I'll look around for some
DD> containers I can use with my sucky-bag machine to avoid freezer-burn
DD> (actually excess sogginess in the frozen bread when it's thawed.
SH> I tend to toast bread most of the time so that dries out the sogginess.
SH> :)
For me, toast is mostly with breakfast ..... even if I am having bacon
and eggs for supper. But for accompanying lunch dinner plates I prefer
buttered bread to help chase down and corral errant veg, or to sop up
excess (is there such a thing?) gravy from the mash.
If I'm doing grilled cheese or a panini - that's different. Bv)=
DD> New toy and all that. I did the same when I got my first one.
SH> Oh yeah.
I was inventorying my counter-top appliances a couple days ago to see
where I could free up some of my limited counter space. I was thinking
I could give away my Cuisinart stand mixer as I've not used it in the
past five years. But then this little voice in the back of my head said
"The day after you give it away you'll discover a 'gotta try' recipe that
needs it."
I did give away the faddish air-fryer which I used quite a bit when it
was newly acquired but have had to dust since then. I'm keeping the old
school deep fryer and the convection toaster oven which will double as
an air fryer if I just gotta air-fry something. Bv)=
4 Poblano or Anaheim chilies
- (or canned whole green
- chilies)
1/4 c White vinegar
1/2 Onion; thin sliced
1/4 c Mayonnaise NOT Miracle Wimp
1/4 c Dijon mustard or Mr Mustard
8 sl Swirl rye bread
12 sl Provolone or Harvati cheese
2 Ripe tomatoes; sliced
8 sl Cheddar
1/2 c Butter; softened
Begin by roasting the chilies over the flame on your
stovetop (or under the broiler) until the skin is
totally blackened (if using fresh). When the chilies are
totally charred, throw them into a plastic bag. Seal and
allow them to steam and cool.
Next, pour the white vinegar over the sliced onion and
let it sit awhile. This woll the "sharpness" of the
onion and leave a nice sweetness.
FINALLY, MAKE THE SAUCE: equal amounts of mayonnaise and
Dijon. In this case simple mis better.
To make the sandwiches, scrape the blackened skin off
the chilies. Scrape out the seeds, too, so you'll wind
up with big pieces of roasted green chiles.
For each sandwich, generously spread 2 pieces of bread
with the sauce. Lay on 2 slices of provolone, 2 slices
of tomato, 2 slices of Cheddar... a nice layer of
roasted green chilies... a few red onion slices... and
one more slice of provolone just to hold it all
together.
Top with the other slice of bread and spread outside
with a good amount of butter.
Toast the sandwich in a skillet over medium-low heat
until the cheese is thoroughly melted inside.
Be careful not to burn the bread!
Uncle Dirty Dave's Kitchen
MMMMM
... What do you get if you play New Age music backwards? New Age music
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
