Subj : Different Cuisines
To : Ruth Haffly
From : Dave Drum
Date : Tue Mar 19 2024 05:42:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> If you've never had mango I scream and you get a chance to try it - by
DD> all means give it a whirl.
RH> We've had it a number of times. Didn't get it this time as we were
RH> doing take out, not eating in.
DD> Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it
DD> before Moose Tracks or Washington Cherry (two of my usuals).
RH> I made the mistake of getting a Moose Tracks cone once, and then the
RH> young man scooping and his manager (!!) both denied there was peanut
RH> butter in it. Steve tasted it, agreed with me and they finally
RH> conceeded that yes, there is peanut butter and that they need to post a
RH> sign to warn peanut sensitive people. They also comped that cone--which
RH> Steve finished and I got another flavor. My usual is some sort of
RH> chocolate so at our usual place in town I'll split a small scoop with
RH> chocolate on the bottom, something else on top. Last time it was
RH> chocolate raspberry on top--yummy. This place makes their own ice
RH> cream, no artificial colors or flavors.
That sent me to the search engines. I don't get peanut flavour in the
stuff I get (It's Your Churn brand) I find that they do sell a "Peanut
Moose Tracks" variety - which I have never tried. The disclaimer on the
"Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility
that uses wheat, egg, peanuts and tree nuts." It's Your Churn is made by
Denali Flavors.
8<----- CUT ----->8
RH> I think my most common "make" other than American is Italian, followed
RH> by sorta Mexican and mock Chinese. About once a year, when the weather
RH> starts cooling off, I'll pull out all the stops and do sauerbraten with
RH> red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
RH> over the planet.
Living single - my housemate seldom is on my meal schedule, nor does he
partake of wehat I make except on rare occasions - I tend to so very
simple meals for the most part with the occasional foray into something
more elavourate that freezes well.
Sauerbraten is fairly easy and can be made with slow cooker - as I did
when I made the venison sauerbraten for the Y2K picnic that I hosted.
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
In a small bowl, combine salt and ginger; rub over meat.
Place in a deep glass bowl. In a large bowl, combine the
water, vinegar and sugar. Pour half of marinade into a
large saucepan; add half of the onions, pickling spices,
peppercorns, cloves and bay leaves. Bring to a boil. Pour
over roast; turn to coat. Cover and refrigerate for 2 - 4
days, turning twice a day.
To the remaining marinade, add the remaining onions,
pickling spices, peppercorns, cloves and bay leaves. Cover
and refrigerate.
TO COOK: Drain and discard marinade from meat; pat dry.
Brown roast in oil on all sides. Place in a Dutch oven or
crock-pot. Put one cup of reserved marinade with all of
the onions and seasonings into a small sauce pan and bring
to a boil. Pour over meat (cover and refrigerate balance
of marinade). If using the Dutch oven cook at a simmer for
3 hours or until the meat is tender. If using a crock-pot
put the meat into the crock-pot and set to low, cook until
meat is tender.
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
Uncle Dirty Dave's Kitchen
MMMMM
... Paraffins: Found on the sides of fish
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
