Subj : Farmhouse B'fast Week [1]
To : Dave Drum
From : Ruth Haffly
Date : Wed Feb 07 2024 12:10:00
Hi Dave,
DD> As do I. But, it's a lot better, IMO, to enhance what's already there
DD> than to have to provide all of the flavour from your cans, bottles,
DD> and grater.
RH> Quickest and easiest way to add flavor is to cook it over a wood fire
RH> grill. May not be the quickest way to cook but it does add flavor fast.
DD> As may be. And depending on the wood used. Then there's the
DD> convenience factor. Lots easier to fire up the stove than the grill or
DD> fire pit.
Yes, and raid the spice cabinet for the seasoning of choice.
DD> 8<----- HACK ----->8
RH> Electric slicers are good for some things; we have one that gets used
RH> from time to time.
DD> I like the slicer for meat and cheese that need to have uniform
DD> slices. Otherwise - my knives are *always* kept sharp. And veggies,
DD> etc needed uniform slicing get done on my mandoline.
RH> I've got a mandoline but 99.99% of the time do my slicing by hand. I've
RH> a good collection of knives and can cut fairly uniform slices by eye.
RH> Plus, the cutting board goe into the dishwasher, knife into dish water,
RH> only one thing to clean by hand. (G)
DD> I don't have a mechanical dishwasher. Just the meat ones at the ends
DD> of my arms. Bv)= If I'm doing quantity or the stuff needs to be
DD> uniform
DD> for presentation or ease of cooking the mandoline and the "onion"
DD> chopper get a workout. Mostly they clean up with a good hot water
DD> rinse - unless I've been cutting meats.
I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.
DD> Another of the shrimp recipes - for tonight's dinner.
RH> Looks good. We went out to lunch after church with a friend of ours,
RH> went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
RH> just a couple of restaurants in the state so not a chain yet. I had
RH> calabash fried shrimp with a side salad and fruit cup, brought the
RH> fruit and about half the shrimp home. Should have gone with the Greek
RH> salad as mine was a lot of lettuce and red onion, a couple of slices
DD> I wish we had a Greek restaurant here. Closest thing is the Star 66
DD> Cafe at the truck 'rm up stop. The owners are from Macedonia and
DD> Albania -
DD> IOW Northern Greece .... same chow. Their only regular Greek offering
DD> is spanokopita. Once in a while Janos (John) will have a jones for
DD> some spanokopita w/bechamel. It's not popular with the truckers but he
DD> has a list of people (like me) who will show up and help him eat it if
DD> he lets us know it will be on the menu.
Nice that he lets you know it's on the menu. We've got a kebab (gyro)
place in WF but for a good sit down Greek meal we need to go into
Raleigh.
DD> I don't understand why they don't ad this soup to their mix. They
are DD> known throughout the area for great soups.
