Subj : Re: Decrepitude
To : Ruth Haffly
From : Dave Drum
Date : Mon Jan 15 2024 06:47:58
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I had one of those but it went to live with my sister-in-law when her
DD> old mixer's gears got all wonky. I replaced it with a Cuisinart stand
DD> mixer for a lot less money than I paid for the KA. It's more than
DD> adequate for my needs. and much nicer looking than the old Fire Engine
DD> Red KA. Here's a pixture -
http://tinyurl.com/12SPEEDMIX
RH> I've seen the fire engine red, as well as other colors. Since Steve was
RH> still active duty Army at that time and we knew we had at least one
RH> more move ahead of us, we went with the pewter grey color. It goes well
RH> with whatever kitchen color I have (but I still like Alton Brown's
RH> flame mixer). (G)
All the Kitchen Aids I remember seeing in person have been that garish
red. I pay so little attention to the boob tube that there may have been,
indeed, probably were, other colours shown on Emeril, Rachel Ray, David
Rosengarten or the Too Hot Tamales sets.
One of my favourites, back when I was watching TeeVee was David
Rosengarten, host of Taste, he took a deep dive into a different food
every episode.
My other favourite show was the Two Fat Ladies.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Two Fat Ladies' Scallops w/Leeks
Categories: Fat ladies, Seafood, Wine, Dairy
Yield: 3 Servings
12 Fresh sea scallops on their
- shells
8 Young leeks
4 tb Unsalted butter
Salt & fresh ground pepper
2 Shallots; minced
2/3 c Dry white wine
1/4 c Dry vermouth
2/3 c Heavy cream
1 bn Parsley; flat-leaf, chopped
Remove the scallops from their shells or ask your
fishmonger to do this. Separate the white flesh from the
roe (if still there) and detach the hard skin around the
whites and the tiny black sac from the roe. Wash clean
under a running tap. Halve the whites horizontally. Leave
to dry off on some paper towel.
Wash the leeks and discard the green parts (you can use
them for soup or stock). Slice the white stems lengthwise
into narrow strips about 2 inches long. Place in a
saucepan with 2 tablespoons of the butter, a pinch of salt
and 1/2 cup of water. Cover and simmer for 20 minutes.
Keep hot.
In another pan, melt the rest of the butter and then
gently cook the shallots until they are soft. Add the
wine, vermouth and the scallops, with their roe if
available. Bring just to boiling point, then turn the heat
very low and simmer for exactly 2 minutes, or less if the
scallops are small.
Remove the leeks from their liquid using a slotted spoon
and place in a heated dish. With the same implement place
the scallops on top. Add the leek juice to the scallop
juice and boil briskly until the liquid is reduced to 1/2
cup. Pour in the cream, bring back to a boil, and bubble
for a moment or two. Season with salt and pepper. Pour
over the arranged scallops and leeks. Scatter the minced
parsley over all.
Recipe by: Cooking with the Two Fat Ladies
Uncle Dirty Dave's Kitchen
MMMMM
... Sow your oats on Saturday night And on Sunday pray for crop failure.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
