Subj : Different Cuisines
To : Dave Drum
From : Ruth Haffly
Date : Tue Mar 19 2024 17:06:53
Hi Dave,
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.
DD> That sent me to the search engines. I don't get peanut flavour in the
DD> stuff I get (It's Your Churn brand) I find that they do sell a "Peanut
DD> Moose Tracks" variety - which I have never tried. The disclaimer on
DD> the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a
DD> facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
DD> is made by Denali Flavors.
I don't recall what brand of ice cream this was, but we were in western
NY when we got it. I'm half inclined to say Hershey's but not 100% sure
on it.
DD> 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.
DD> Living single - my housemate seldom is on my meal schedule, nor does
DD> he partake of wehat I make except on rare occasions - I tend to so
DD> very
DD> simple meals for the most part with the occasional foray into
DD> something more elavourate that freezes well.
I cook for me and Steve most of the time. This morning/afternoon we were
down south of Raleigh, stopped at a Peruvian restaurant. Steve had a 1/4
chicken (dark meat), maduros (sweet plantains) and black beans. I had a
1/4 chicken (white meat), maduros and green beans, brought about half of
it home. I just don't eat a lot any more so we have a lot of leftovers
at home, take homes at restaurants.
DD> Sauerbraten is fairly easy and can be made with slow cooker - as I did
DD> when I made the venison sauerbraten for the Y2K picnic that I hosted.
I used to use the crock pot but switched to a dutch oven some years ago.
Not sure why, but it seems to have a better flavor. (G)
DD> MMMMM--------------------------MARINADE-------------------------------
DD> 2 1/2 c Water
DD> 2 c Cider or red wine vinegar
DD> 1/3 c Sugar
DD> 2 md Onions; peeled, sliced,
DD> - divided
DD> 2 tb Mixed pickling spice;
DD> - divided
DD> 1 ts Whole peppercorns; divided
DD> 8 Whole cloves; divided
DD> 2 Turkish bay leaves; divided
DD> 2 tb Oil
I use bay leaves, juniper berries, whole peppercorns, whole allspice
berries and whole cloves in my spicing. Also usually use red wine or
cider vinegar (depends on what's on hand, sugar, onions and water.
DD> TO MAKE GRAVY: Strain cooking juices, discarding onions
DD> and seasonings. Add enough reserved marinade to the
DD> cooking juices to measure 3 cups. Pour into a large
DD> saucepan; bring to a boil. Reduce heat and simmer until
DD> gravy is thickened. Slice roast and serve with gravy.
I do a gingersnap gravy, about a dozen of them crushed with a bit of
sugar to a couple of cups of the cooking liquid. I usually do a double
batch of gravy so I have some to freeze with the left over meat.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
