Subj : Re: Cookware (part #2)
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 13 2024 06:03:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I've an oven thermometer (dial) that also works in the freezer - in
RH> I've got a separate one in the freezer, have had problems with the
RH> milirary housing issued ones over the years also. Some were replaced
RH> with brand new, others just swapped out with one from a empty housing
RH> unit.
I do have a pair of "stick" thermometers, one in the upright freezer
and the other in the freezer compartment of the ice box. But the dial
is much easier to read in a glance. Bv)=
DD> settings on whichever oven I am using. My current smooth top has
DD> digital settings for the oven which are amazingly accurate. If
DD> it's a
RH> That's what mine has also.
DD> It's a nice addition and a recognition that the editors know that
DD> others than their "own" will be reading and (hopefully) making the
DD> recipes.
RH> Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change
"cub ed" to "diced" if referring to vegetable prep. Cubed, to me is an
operation to tenderise a tough piece of meat.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate that
from "chili powder" to ground chile (chilies).
DD> I said "prefer" not reject the other. Bv)= When I do the red gravy
DD> moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the
DD> first experience I had with moussaka was the white version. As the
DD> twig is bent ....
RH> Yes, same as my favorite bbq is eastern NC pork. (G)
DD> I don't know if I've posted my version of N.C. sauce - which I make
DD> following an article in Chile Pepper Magazine. (see below)
DD> Title: North Carolina BBQ Sauce
DD> Categories: Bbq, Sauces, Chilies
DD> Yield: 1 Batch
RH> That's more of a Lexington or western NC BBQ sauce. Lexington style is
RH> a hybrid of eastern which is basically vinegar and spices, western
RH> which is a tomato sauce based with spices. Lexington is thinner than
RH> western NC, somewhat thicker than eastern. My favorite is eastern NC
RH> but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
1 qt Mayonnaise
1 1/2 pt Apple cider vinegar
1/2 c Corn syrup
1 ts Cayenne pepper; more to taste
Prepared horseradish
Lemon juice
Salt & fresh ground pepper
Recipe courtesy of Don McLemore
Place all ingredients in a very large blender or food
processor. (It may be necessary to do this in 2 batches;
just add 1/2 of each ingredient and then repeat.) Blend
for 1 minute, or until thoroughly combined and mixture
is smooth. Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the
chicken during the last few minutes of grilling. This
sauce is also great for dipping; set some sauce aside
for passing at the table.
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
... "Never be Afraid to sit awhile and think." -- Lorraine Hansberry
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
