Subj : Re: Different Cuisines
To   : Ruth Haffly
From : Dave Drum
Date : Thu Mar 21 2024 06:40:02

-=> Ruth Haffly wrote to Dave Drum <=-

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.

RH> I don't recall what brand of ice cream this was, but we were in western
RH> NY when we got it. I'm half inclined to say Hershey's but not 100% sure
RH> on it.

So back to the search engine - I've never seen Hershey's I scream. Which
makes sense now that I know they are a east and northeast U.S. company.
(The Ice Cream part anyway)

Of course, that branched me to:

Denali Flavours is a Wisconsin company which originated Moose Tracks -
to wit: Moose Tracks is a branded flavor of ice cream owned and licensed
by Denali Flavors Inc. (first made in 1988)  The name "Moose Tracks"
came from a mini golf course in Marquette, Michigan located in the
Upper Peninsula of Michigan, which was right down the street from
Jilbert's Dairy, the first ice cream shop to carry Original Moose Tracks.

Many different brands license the Moose Tracks flavor including Strohs,
Belmont (ALDI), Market Pantry (Target), Private Selection (Kroger Co.),
Dean's, Signature Select (Safeway/Albertsons), Mayfield, Kawartha Dairy
Company, and Publix.

No mention of Hershey's. And you, of course, are correct that peanut
butter cups were a part of the original Moose Tracks - The Original
Moose Tracks product description is as follows, "vanilla ice cream with
peanut butter cups and famous Moose Tracks fudge"

According to Denali's web site there is no peanut butter in the "Extreme!
Moose Tracks - A chocolate lover's dream of Chocolate ice cream, melt-
in-your-mouth Moose Tracks Fudge-filled cups, and Famous Moose Tracks
Fudge!"

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 do
DD> very simple meals for the most part with the occasional foray into
DD> something more elaborate that freezes well.

RH> I cook for me and Steve most of the time. This morning/afternoon we
RH> were down south of Raleigh, stopped at a Peruvian restaurant. Steve had
RH> a 1/4 chicken (dark meat), maduros (sweet plantains) and black beans. I
RH> had a 1/4 chicken (white meat), maduros and green beans, brought about
RH> half of it home. I just don't eat a lot any more so we have a lot of
RH> leftovers at home, take homes at restaurants.

Plantains are not bananas, but they are close relatives. They are starchy,
less sweet, and usually cooked before eating. And since I have a bananana
allergy I believe I'll have to pass.

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.

RH> I used to use the crock pot but switched to a dutch oven some years
RH> ago. Not sure why, but it seems to have a better flavor. (G)

I can't use my current Dutch oven on my stove. It's a flat-top electric
and the pot has cast-in stubby legs that hold it off of the heat just
enough to screw things up. At my previous place I had electric coils
so it worked just fine.

DD>       Title: Dirty Dave's Sauerbraten Marinade
DD>  Categories: Marinades, Rubs, Herbs
DD>       Yield: 1 Recipe

DD> MMMMM----------------------------RUB---------------------------------
DD>       2 ts Salt
DD>       1 ts Ground ginger

RH> I don't do a rub.

Fair enough. I do .... mostly for the flavour.

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

RH> I use bay leaves, juniper berries, whole peppercorns, whole allspice
RH> berries and whole cloves in my spicing. Also usually use red wine or
RH> cider vinegar (depends on what's on hand, sugar, onions and water.

I mostly stay away from juniper berries unless they are in a spice mix
already and not prominent in the flavour.

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.

RH> I do a gingersnap gravy, about a dozen of them crushed with a bit of
RH> sugar to a couple of cups of the cooking liquid. I usually do a double
RH> batch of gravy so I have some to freeze with the left over meat.

Another thing I don't care for (gingersnaps). If I need ginger flavour
I have ginger I can grate/chop or a jar of ground ginger. But, most of
the time there is sufficient ginger flavour in the drippings (due to the
rub) that I don't need to add.  Bv)=

In this recipe I substituted Lemonades for the gingersnaps with
notable success.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sauerbraten Soup
Categories: Beef, Herbs, Vegetables, Pasta
     Yield: 1 1/2 quarts

    2 tb Olive oil
    2 lb Beef chuck; in 1" cubes
    1 tb Mixed pickling spices
    1    Bay leaf
    6 c  Beef broth; divided
    1 md Yellow onion; chopped
   16 oz Jar shredded sweet & sour red
         - cabbage
  1/2 ts Ground ginger
  1/4 ts Ground cloves
    8    Gingersnap cookies, crushed *
         Cooked wide egg noodles

 * I used Girl Scout Lemonade cookies - UDD

 In a large skillet, heat oil over medium-high heat;
 brown meat in batches. Transfer meat to a 4 or 5 qt.
 slow cooker.

 Place pickling spices and bay leaf on a double thickness
 of cheesecloth. Gather corners of cloth to enclose
 seasonings; tie securely with kitchen string. Add spice
 bag, 4 cups broth, onion, cabbage, ginger and cloves to
 slow cooker. Cook, covered, on high 3 hours.

 Meanwhile, in a saucepan, heat remaining broth and
 cookies over medium heat; cook and stir until
 thickened, about 10 minutes. Transfer to slow cooker;
 cook, covered, until meat is tender, about 1 hour
 longer. Discard spice bag. Serve with noodles.

 Jennifer Yerkes, Franklin Square, New York

 Makes: 12 cups

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Kitchen

MMMMM

... As my dad says, "If it's free, it's for me." :D
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