Subj : Re: Air Quality
To : Ruth Haffly
From : Dave Drum
Date : Sun Jul 30 2023 06:28:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Nothing like a good tomato sandwich. Tradition is that it's just sliced
RH> tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten
RH> standing over a sink. I'll have mine on whole wheat or sourdough miche
RH> bread, toasted, and add some lettuce and bacon.
My most memorable tomato sandwich came about using beefsteak tomatoes
from the backyard, still warm "Rustic Italian Cheese Bread" from the
bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.
RH> We do a lot of chicken--Steve grilled some thighs last night with lemon
RH> pepper seasoning. We'll use them up tonight, with salad and probably
RH> applesauce--low fuss cooking.
DD> I'm currently experimenting with doing bacon wrapped franks in the
DD> over- the-stove nuker. I had to make a special trip to the store to
DD> get a box of toothpicks - since the metal skewers I'd use on the grill
DD> or in the oven cause major sparking and light shows in the microwave.
DD> Bv)=
RH> I keep toothpicks on hand, both in the house and in the camper. Bacon
RH> wrapped franks sound good--add some baked beans as a side and maybe
RH> some bread (or use a bun) to sop up the juices.
Since I've got the china clippers I've had scant use for toothpicks
except as mini-skewers. And I have metal skewers that I use for most
purposes so I let them run out and not get replaced until this project
came along.
DD> It's looking like 4 1/2 minutes is where I'll wind up. The bacon is as
DD> crispy as it needs to be without the hot dog having all the juices
DD> dried up by the trip through the experience.
RH> I'll have to remember it next time I get some hot dogs. Otherwise, I
RH> think everything else is on hand.
DD> Someone gifted us with a plastic grocery sack of (obviously) home
DD> grown tomatoes the other day. I wish I knew who so I could thank
DD> them and/or return the favour. But no one admits to the deed.
RH> Enjoy them; the season is all too short.
If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.
DD> Still, I made this for lunch yesterday .... Varying from the
DD> recipe only in using wheat bread in place of the white called for.
DD> Next go I'm going to try using some Tony Chachere's (green can)
DD> Creole Seasoning in place of the specced Furikake. Should work well.
RH> I've got a couple of jars (different combos of seasonings) of Furikake
RH> on hand--started buying it when we were in HI. I usually sprinkle a bit
RH> on cooked brown rice.
What I grabbed was Wasabi Furikake. I use it on French fries and a few
other things. I keep, also, white miso and Shichimi Togarashi (rather
like Furikake but "zippier")
RH> ... Books are better than TV; they exercise your imagination.
DD> True dat. And why only give scant attention to the groove tube.
RH> I give some attention to it, not a lot tho.
Here's a recipe from a TeeVee channel that used to was a lot better
than it is today. It's for restaurant sized quantities of stuff but it
looks interesting. If I ever have occasion to cater/cook for a large
group I might give it a go.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings
MMMMM-------------------SWEET & SAVORY SAUCE-------------------------
2 qt Brown sugar
1/2 quart white sugar
2 qt Soy sauce
Fresh ground black pepper
5 oz Minced garlic
MMMMM----------------------FRIED CHICKEN-----------------------------
1/2 ga Deep-frying cream-based oil
5 lb Boned, skin-on, chicken
- thighs
1 lb A-P flour
+=MIXED WITH=+
Garlic powder; for dusting
MMMMM-------------------------TO SERVE-------------------------------
Steamed white rice
Tuna-macaroni salad
Avocado slices
Sliced green onions
Homemade Garlic Aioli
Furikake
Hawaiian Tangy Chili Peppa
- Watah
MMMMM------------------HOMEMADE GARLIC AIOLI-------------------------
3 lg Eggs
3 lg Egg yolks
1 oz Sweet chile sauce
1 oz Minced garlic
1 oz Lemon juice
1 qt Soybean oil
Garlic salt & ground black
- pepper
MMMMM-------------HAWAIIAN TANGY CHILE PEPPA WATAH-------------------
1 qt Apple cider vinegar
3 oz Sweet chile sauce
2 oz Sriracha chile-garlic sauce
1 oz Garlic cloves
1 oz Sea salt
8 Hawaiian chile peppers
SPECIAL EQUIPMENT: immersion blender
RECIPE COURTESY OF: Broke Da Mouth Grindz
FOR THE SWEET AND SAVORY SAUCE: Combine the brown sugar,
white sugar, soy sauce and a sprinkle of black pepper in
a braising pan with 4" sides. Whisk to dissolve, and
then bring to a boil over high heat. Boil for 2 minutes.
Let cool to room temperature, then whisk in the garlic.
FOR THE FRIED CHICKEN: Heat the frying oil in a
commercial deep fryer to 350ºF/175ºC.
Dust the chicken thighs in the flour-garlic powder
mixture. Place in the deep fryer until crispy golden
brown, 12 to 15 minutes. Let the fried chicken drain in
the deep fryer basket for 2 to 3 minutes.
Submerge the fried chicken in the sweet and savory sauce
for 2 minutes. Pull the chicken out of the sauce and cut
in half.
Served the fried chicken with steamed white rice and
tuna macaroni salad on a bed of fresh avocado. Garnish
with green onions, homemade garlic aioli and a confetti
of furikake. Serve with our famous Hawaiian tangy chile
peppa watah in a ramekin.
HOMEMADE GARLIC AIOLI: Combine the eggs, egg yolks,
chile sauce, garlic and lemon juice in a large mixing
bowl or bain marie. Mix with an immersion blender. Add
the soybean oil gradually and blend for 2 minutes.
Season with garlic salt and pepper to your taste.
HAWAIIAN TANGY CHILI PEPPA WATAH: Combine the vinegar,
chile sauce, sriracha, garlic, salt and chile peppers in
a large bowl. Use an immersion blender to incorporate
the ingredients for 3 minutes. Chill for better results.
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
... Never order the seafood at a hamburger joint in Saskatchewan.
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