Subj : Re: 'Maters
To : Ruth Haffly
From : Dave Drum
Date : Sat Aug 05 2023 06:29:00
-=> Ruth Haffly wrote to Dave Drum <=-
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.
RH> True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil
RH> combined well in my KA mixer) with the salted butter. Originally tried
RH> it with unsalted butter and it just didn't taste right. Switched to
RH> salted butter and it tasted much better.
I assume that's for making spreadable butter? Salt enhances flavour(s).
DD> 8<----- SLICE ----->B
DD> All I would do with a skewer after using it for cake decorating is
DD> rinse under very hot running water, dry, and return to its storage
DD> spot.
RH> We have some metal skewers but they're bigger, can't get as fine a line
RH> as I can with a tooth pick for drawing in icing.
I have a selection of various lengths and thicknesses. The smallest are
about 6" long and (about) 1/16" thick
DD> Poor dude, allergic to corn and tomatoes react with his arthritis. I
RH> He also goes easy on the white potatoes for the same reason. Anything
RH> in the nightshade family is a potential problem for him.
Oy! Vet is mir! My chilli cook friend Les has an allergy to raw tomatoes.
When we lunch together I get the bounty. My only known food allergy is to
banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=
DD> have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
DD> its effects down to a dull roar. No more having to sleep sitting up or
DD> in the recliner.
RH> He's using it; I tried it and it didn't do a thing for me. Meds help
RH> keep it down to a tolerable limit.
I would do meds if I had to. But I much prefer natural or herbal help.
8<----- SKIP ----->B
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 ..........
DD> Title: Crumb-Coated Ranch Chicken
DD> Categories: Five, Poultry, Breads, Herbs
DD> Yield: 4 servings
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.
RH> I know, but if it's something we don't care for, I don't cook with it.
It a poor cook who can't suit him/her self.
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
RH> Too strong for me. Before we were married, Steve said that he liked
RH> bleu cheese dressing so I tried it. Thank you, but I'll stick with my
RH> favorite, 1,000 Islands, or French or Italian if the "islands" aren't
RH> available. Russian is harder to find when eating out but it's also an
RH> acceptable alternative.
I find that there are several variations on "Russian" dressing. I much
prefer the red variety of the pink/orange versions.
One of my favourite uses of blue-veined cheeses in salad dressing uses
Thousand Islands as a base and has gorgonzola grated/shredded over it.
DD> red "Russian" dressing - which is *not8 Russian, being invented in
DD> New 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 goes the best with fish. Yes, fish. Just try it- it is
DD> delicious. You will never go back to ketchup or any other generic
DD> sauce."
DD> Title: Universal Sauce DD> Categories: Sauces, Vegetables,
RH> Cheese DD> Yield: 1 /2 litre
RH> Interesting.........
Olga has some very interesting (and authentic) recipes. I got onto her
website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gorgonzola & Apple Pork Chops
Categories: Five, Fruits, Cheese, Pork
Yield: 4 Servings
1 tb Oil
4 lg Boneless, butterflied pork
- chops;
3 tb Butter
2 Sweet apples; peeled, cored,
- chopped
1 1/2 c Shredded gorgonzola cheese *
* any blue-veined cheese may be used but Gorgonzola is
best for shredding. The others (bleu, Roquefort, Stilton
etc.) tend to crumble and clump up. -- UDD
Butterfly each pork chop by slicing horizontally through
the center with a sharp knife. Leave them attached on one
side so they can be flipped open to create a butterfly
shape.
Heat oil in a large skillet over medium high heat. Add
pork chops, reduce heat to medium and cook slowly for 5
to 7 minutes each side, or until they are done to your
liking. Set aside.
Melt butter in a medium skillet over medium heat. Add
apples and saute until tender, then turn off heat and
add cheese to skillet. Mix together slowly to form a
creamy thick sauce.
Place reserved chops on serving plate and stuff each one
with 1/4 of the apple/cheese mixture. Serve hot.
Recipe by: Kimberly Watson
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... People find eating bugs disgusting, unless they come from the ocean.
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