Subj : 'Maters [1]
To : Dave Drum
From : Ruth Haffly
Date : Thu Aug 03 2023 16:21:59
Hi Dave,
DD> bread machine and (lots of) butter. I've posted that bread recipe here
DD> a few times. No mayo and most definitely no Miracle Wimp.
RH> That sounds good but I've never heard of using butter instead of mayo.
DD> I generally do mayo but I seldom do just tomatoes as sandwich filler.
DD> This instance the salt in the butter (I used LOTS of butter on the
DD> warm bread) enhanced the tomato's flavour.
RH> A sprinkle (or twist of a grinder) of salt would work just as well,
RH> IMO.
DD> True, that. But I had already slathered the bread with copious amounts
DD> of Bossy's Bounty and didn;t need the extra salt.
True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil
combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.
DD> 8<----- SLICE ----->B
DD> All the sorts of things I use the meatl skewers or a stylus for.
DD> Except I don't decorate cakes.
RH> I don't decorate as many as I used to but it is something I've done
RH> from time to time. A toothpick will draw a fine line and you don't have
RH> to wash it up afterward. Same as using disposable decorating bags--less
RH> to clean up at the end.
DD> All I would do with a skewer after using it for cake decorating is to
DD> rinse under very hot running water, dry, and return to its storage
DD> spot.
We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.
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.
DD> I have learned it was next door - who I didn't even know had a garden
DD> as it is masked from my view by her garage. She brought us another bag
DD> last evening. Yuuuuum.
RH> More to enjoy. Steve isn't eating too many tomatoes these days as it
RH> aggravates his arthritis (he will eat a marinara sauce) so I don't buy
RH> very many. We went out to a new branch of one of our favorite seafood
RH> places (Cape Fear Seafood Company; they opened a place in WF) the other
RH> night and he gave me all the tomatoes from his salad. Combined with all
RH> that were on mine, I probably had a couple of tomatoes plus the greens
RH> and everything else. Good thing I ordered the small portion of shrimp
RH> and grits. (G)
DD> Poor dude, allergic to corn and tomatoes react with his arthritis. I
He also goes easy on the white potatoes for the same reason. Anything in
the nightshade family is a potential problem for him.
DD> have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
DD> it's
DD> effects down to a dull roar. No more having to sleep sitting up or in
DD> the recliner.
He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.
DD> If I'm raising them myself the season can stretch well into September
DD> and maybe October depending on the date of the fist "killing" frost.
RH> It went into early November the first year we planted tomatoes in AZ. I
RH> used up the last of them (green) in making green tomato relish just
RH> before Thanksgiving.
DD> I've made "end of season" fried green tomatoes but not relish.
RH> I like relish with some things and didn't have any on hand plus a
RH> friend gave me a recipe to try so...................
DD> looks interesting. If I ever have occasion to cater/cook for a
DD> large group I might give it a go.
DD> Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
DD> Categories: Poultry, Vegetables, Herbs, Rice, Chilies
DD> Yield: 8 servings
RH> I'd help you with it but don't know if I'd try doing it myself. It does
RH> look good tho.
DD> Here's the chicken recipe I mentioned above ..........
RH> Down side of that is that ranch is one of our least favorite salad
RH> dressings.
DD> 2/3 c Ranch salad dressing
DD> It's just an ingredient in this case. It's pretty bland in any event.
I know, but if it's something we don't care for, I don't cook with it.
DD> If I'm in a restaurant setting I'll generally order bleu cheese (using
DD> a ranch dressing-like base in most restaurants) or, if available
Too strong for me. Before we were married, Steve said that he liked bleu
cheese dressing so I tried it. Thank you, but I'll stick with my
favorite, 1,000 Islands, or French or Italian if the "islands" aren't
available. Russian is harder to find when eating out but it's also an
acceptable alternative.
red DD> "Russian" dressing - which is *not8 Russian, being invented in
New DD> England by James Coburn in the early 20th century.
DD> Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
DD> call this sauce universal because it is great with everything;
DD> potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
DD> this sauce
DD> goes the best with fish. Yes, fish. Just try it- it is delicious. You
DD> will never go back to ketchup or any other generic sauce."
