Subj : Re: Cookware
To : Ruth Haffly
From : Dave Drum
Date : Sun Mar 31 2024 06:18:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
DD> Parker's Diner (a nationally known place - been on Diners, Drive-
RH> I've read your write ups of that place over the years. Glad to hear
RH> that they're keeping it same down home, friendly place.
DD> Well, sure. That's the recipe for success ... "Dance with who brought
DD> you." Something that Steak & Shake hasn't got a grip on. They went
RH> Fast track to closing the doors on a place. We've never stopped at the
RH> S&S in Raleigh, found other places to spend money on food.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt. I've
eaten at the #1 location where he started it all, just 50 mor so miles up
the road from me.
DD> from regular waitress service to a "Quick Serve" model like Panera
DD> Bread, Culver's or Starbucks. The food is the same but the experience
DD> is far
RH> Last time we were in a Panera Bread was several years ago, using a gift
RH> card from one of our daughters. Gotten ice cream at Culvers (but again,
RH> not in years) and even more years since we've been in Starbucks.
Panera's is OK as a bakery or maker of bagels. My Sunday morning breakfast
bunch went there once for breakfast at the suggestion of one of our guys.
We've never gone back,
DD> different. My local franchisee (the first franchisee for S&S) is
DD> giving ditching the brand for a name/look that will make it obvious
DD> that they are the same place they used to be but, won't let the
DD> national chain sue their socks off.
RH> Sounds like somebody had a good idea. (G)
I still see many of my (former) S&S servers in different venues. One
of them told me that she couldn't afford to stay w/Steak & Shake as
her average tipped hourly income was north of U$20/hr (More than I
make after 18 years @ AutoZone.
RH> butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of
RH> toast. All of the above are accompanied by a mug of black tea. I've
RH> given up pancakes and waffles--too tempting to dump on the maple syrup.
DD> Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
DD> or honey on my panquakes.
RH> I grew up in maple country; my parents never bought any imitation
RH> stuff. When Steve and I got married, he had a bottle of, IIRC, Aunt
RH> Jemima's syrup. After that bottle was used up we never had anything
RH> else but pure maple, even in places like Germany or HI. Trips back to
RH> NY or Christmas packages kept us well stocked--my dad mailed a gallon
RH> tin to HI right after 9/11. Arrived with a few minor dents but contents
RH> were intact.
I'm just down the road from a world famous "Maple Sirup" (their spelling)
venue -- Funk's Grove (
https://www.funkspuremaplesirup.com/)
DD> The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
RH> We stopped into their outlet in SC along I-95 on our way to/from
RH> Florida a couple of times. Looked, but they didn't have what we wanted
RH> or could afford.
DD> Especially not afford. Some of their prices would give John D.
DD> Rockefeller pause.
RH> Very much so; we refer to it as "the fancy French cookware store". We
RH> also checked out the Sabret (?) outlet--they do knives--but found
RH> nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund
raisers over the years. I'm not a big fan of the metal handles.
DD> All are in the colour LeCreuset calls "Flame" (orange). And all would
DD> be uber-expensive to replace w/new. The little skillet, I see, is
DD> U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay
DD> several years ago.
RH> You got a good deal. I like their blue but doubt I'll ever own any
RH> unless gifted it. Bought a number of stainless steel pieces a while ago
RH> that are our main pots, also have a couple of Calphalon pieces. Other
RH> stainless acquired over the years for canning include a 12 qt and 24 qt
RH> stock pots/water bath canners.
Had I not scored such a super deal I'd not have been able to afford new
Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces
go for.
DD> I've got a stainless stock pot and a couple sauce pans and a huge (12
DD> pieces)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Gooseberry Souffle
Categories: Five, Fruits, Desserts, Dairy
Yield: 4 Servings
1/4 c Gooseberry puree; thick and
- sweetened
6 tb Butter
1/2 c Flour
1 c Milk
3 lg Eggs; separated
In a heavy pan, melt the butter over low heat. As the
butter melts, stir in the flour. Stir until smooth and
blended, then gradually add the milk, stirring all the
time so that the mixture remains smooth. Bring to the
boiling point, still stirring, and cook for three minutes.
Add the gooseberry puree and stir until thoroughly mixed.
Beat the egg yolks until they are light and combine them
with the gooseberry mixture. Beat the whites until they
are stiff (this means that you can turn the bowl upside
down without any ill effect), and use a metal spoon to
gently fold the whites into the gooseberry mixture.
Lightly oil a 5-cup souffle dish. Turn the mixture into the
souffle dish and bake on the middle shelf of a preheated
375øF/190øC oven for about 45 minutes. By this time the
souffle should be crisp on the outside and still creamy on
the inside. (For a more creamy result, bake the souffle in
a water bath: Stand the souffle dish in a pan and pour
enough hot water into the pan to cover the sides of the
dish by about 2 inches.)
Remember that the souffle will not remain at its best for
more than a few minutes after leaving the oven.
Source: Time-Life "Good Cook" series, Foods.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
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