Subj : Mayo
To : Ruth Haffly
From : Dave Drum
Date : Tue Dec 19 2023 06:17:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Maybe he'll come around. Remember how he was with pork after being
DD> downwind of a pig sty or was that a factory farm?.
RH> It was a hog slop pond that had overflowed after a rain storm. He
RH> stayed off of pork for about 11 years. I'm not going to push the BhT
RH> issue as there are a lot of alternatives which there wasn't with pork.
RH> I'm glad he saw the light on that; makes my cooking so much easier. He
RH> still likes turkey bacon but doesn't insist that I eat it or use it in
RH> cooking; I can go "whole hog" (G) with real bacon.
Turkey Bacon is salty and smoky but not very porky.
DD> I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.
RH> If DD> I can't find Ducke on the shelf I get Hellman's. Can't remember
RH> the DD> last time I bought Kraft mayo.
RH> First time we lived in NC, it was my "go to" mayo. Moved away when
RH> Steve joined the Army and landed in TX about 15 months later. Thought
RH> I'd be able to get it there but it was a no go. My neighbor, from
RH> Georgia, brought back several jars when she went home for Christmas and
RH> wouldn't take anything for it.
8<----- WHACK ----->8
RH> I tried the Nu-Salt but went back to NaCl when I found that salt didn't
RH> affect my blood pressure. At the time it didn't keep my potassium level
RH> up either.
DD> I found that if one uses too much Nu Salt it gets bitter. I wouldn't
RH> That was another reason I gave it up, even a little tasted too bitter
RH> for me.
DD> use enough to affect my potassium levels. However the two potassium
DD> sulphate caplets I used to take every night to replace the potassium
DD> that was lost through use of Lasix (water pill) did cause my doctor
D> to tkae note. So now I just take a single caplet every other night. If
DD> I start to have problems with muscle cramps again I'll increase tha
DD> frequency.
RH> I probably should keep some potassium on hand for muscle cramps, have
RH> found that mustard or a shot of vinegar works just as well. I've a
RH> packet of yellow mustard on my nightstand.
I sometimes get cramps in my arms unrelated (I think) to the low potassium
woes. I'll gulp down three coated, regular-sized (325 mg) aspirin and the
cramp subsides in about five minutes.
8<----- SNIP ----->8
RH> most often, I'll go for some form of chicken. My usual side at Popeyes
RH> is cole slaw.
DD> Popeye's cole slaw is pretty good. As is Kentucky Fried Colonel's.
RH> We rarely go to KFC, just isn't as good as Popeyes.
Few chicken places are. The Colonel's former partner started a thing
called "Lee's Famous Chicken" and their chicken was *much* better that
KFC. But, they were out-marketed and have shrunk back to a regional
mini-chain.
DD> I don't even notice the half slice of sheeze on the Mickey D's
DD> filet And Burger Whop's Whaler (fish sandwich) back in the 70s
DD> was much more to my taste than the current offering.
RH> Used to be a whole slice of cheese, and since it's the "American
RH> cheese", it doesn't add anything to the sandwich. But, I agree, the 70s
RH> sandwiches were much better so I usually go with chicken.
I don't remember that. We've had McDuck's here since the early 60s. My
Lenten season go-to was their "Filet Meal" with a fish sandwich, fries,
and hot chocolate. And the cheese even back then was the half-slice. I
asked the manager of my nearby store "Why the cheese?" and he shrugged
and replied "Company Rules".
DD> 8<----- CUT ----->8
DD> driving . When I was working out of town last summer I'd stop at the
DD> local DQ for a medium chocolate shake to make the 30 mile drive home
DD> more tolerable. It would last me city limits to city limits unless I
DD> was risking "brain-freeze". Bv)=
RH> Tasted pretty good on a hot day too. Our ice cream intake definately
RH> goes up during the summer but not as much as it did when we were first
RH> married. We'd get a $.15 double scoop cone every week after doing
RH> laundry, occaisionally going for the 4 scoops for $.25. I think once or
RH> twice we got the 6 scoops for $.35--that impressed my sister so much
RH> when she came to visit once that she went back the next night for
RH> another 6 scoop cone.
DD> That was, no doubt, some years ago. My local B-R brags about their U$1
DD> single scoop cones.
RH> That was in the mid 70s. We don't have a B-R nearby but do have a great
RH> home made ice cream place, took folks from the 2019 picnic there. A
RH> single (generous) scoop is $5. but Steve gets his free for being
RH> retired military. He usually has them add a couple of dollars to the
RH> "cop card" which pays for the free cones for military & first
RH> responders of all branches. I like to split my single scoop into 2
RH> smaller; last week I had chocolate on the bottom and cinnamon (real,
RH> not the red candy) on the top.
We've got more than Baskin-Robbins. Heck we used to have aHoward Johnsons
I Scream store. These days you'd be hard pressed to find anything Ho-Jo's
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Howard Johnson Chicken Croquettes
Categories: Poultry, Breads, Dairy, Chilies, Vegetables
Yield: 6 Servings
Salt & black pepper
Cayenne pepper
3 lb Chicken breasts; boned,
- skinned
pn Dry thyme leaves
8 tb Butter
1/2 Onion; diced
Salt & white pepper
3 Ribs celery; diced
2 cl Chopped or minced garlic
1/2 c Flour
1 c Heated milk
2 tb Chopped parsley
Panko bread crumbs
Oil; for deep-frying
MMMMM-------------------------EQUIPMENT------------------------------
Saucepan
Whisk
Wooden spoon
Clean plates
Baking sheet
Paper towels
Rinse the chicken breasts and set them on a paper towel to
dry. Preheat the oven to 400ºF/205ºC. Put the chicken on a
greased baking sheet and sprinkle it with salt, black
pepper and cayenne pepper, then add the thyme leaves.
Place the baking sheet into the oven for 15 minutes to
roast the chicken breasts.
Place the butter in a heated saucepan. Once melted, add
the onion, salt, pepper and celery. Cook for two minutes.
Add the garlic and cook for an additional minute.
Add the flour to the butter, stirring it to coat the
vegetables. Continue stirring the mixture consistently for
four more minutes. Pour in the warmed milk while whisking,
then simmer on the stovetop for about eight minutes.
Chop up the roasted chicken into large pieces. Put the
pieces into a food processor and pulse until the chicken
is finely chopped. Put the pieces into a bowl, then add
the saucepan contents. Add the chopped parsley and stir it
up to mix thoroughly. The best way to combine the mixture
is to knead it with your hands.
Create and mold the mixture into small balls. Roll each
ball in the panko bread crumbs and place them on wax paper
that is on a baking sheet. Place in the refrigerator to
let the croquettes set for about one hour before you
deep-fry them.
Place each croquette into the deep fryer (make sure it is
at least 350ºF/175ºC) and cook them until the croquettes
are golden brown. If you prefer them to be darker, keep
them in the fryer a couple minutes longer. Remove the
croquettes from the deep fryer and set on a clean plate.
Tip: Top with creamed mushrooms if desired for added
flavor.
From:
http://www.ehow.com
Uncle Dirty Dave's Archives
MMMMM
... Cream of Mushroom soup is mandatory in American Midwest casseroles.
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