Subj : Re: Chick'n
To : Ruth Haffly
From : Dave Drum
Date : Fri Jul 05 2024 06:54:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Sounds like you might have been better off with a van. But not the "on
DD> steroids" that Dodge and Ford are currently pushing. More like the old
DD> E-150 I used to tow my race cars with.
RH> We had a van at one time, a Chevy Lumina APV, actually kept it for 14
RH> years. Bought when we were coming back to the States from Germany,
RH> donated it to charity when we left HI. Steve thought a truck would be
RH> better for stowing camping gear that didn't fit into the camper
RH> (carried in the back of the Escape prior to the accident) so found the
RH> Frontier at a Car Max outside of SLC.
DD> I was meaning a full-sized van. The Lumina was more a "soccer mom"
DD> sized item like the Plymout Voyager or the Ford Aerostar.
RH> It as good for hauling kids and lots of stuff (pre camper, tent
RH> camping) days. Nice thing about it was that all the seats (except
RH> driver's) were individually removable so we had more space for gear
RH> stowage. When we moved from Fort Devens to Fort Huachuca, we shipped
RH> the 2 rearmost seats with our pack out and filled that space with
RH> luggage and basic stuff for setting up temporary (2 months)
RH> housekeeping. But, now we like our trucks. (G)
Needs, wants and desires change as we move through life.
RH> Steve got a good sized cantaloupe at the farmer's market the other day.
RH> I think it was about 12" in diameter, a quarter of it would have made a
RH> good sized holder for chicken salad. However, it's cut up and in the
RH> fridge.
DD> Title: Dave's Chicken Salad
DD> Categories: Poultry, Herbs, Dairy, Citrus, Chilies
DD> Yield: 4 Servings
RH> Looks good but would leave out the cilantro, maybe add just a pinch to
RH> my serving. I don't usually do anything too fancy--a bit of onion and
RH> finely diced celery are the main "extras", anything else depends on
RH> what's in the fridge or what looks good from the spice cabinet. (Yes, I
RH> have a whole cabinet devoted to herbs and spices.)
DD> I might add some coarse chopped pecans for extra crunch - ala ARBY'S.
RH> I like pecans in pie but not chicken salad. Tried a Torchy's Taco place
RH> yesterday--overpriced but had a couple of good tacos. Steve had an all
RH> American, know it had chicken and pineapple but not sure what else; I
RH> had a pork not quite carnitas taco with onion and pico de gaillo. Had a
RH> freebie appetiser of corn chips (and a wheat tortilla) plus their queso
RH> with guacamole and hot sauce dip since it was our first visit. That was
RH> good also. They're new to WF, as is CAVA, a Mediterranian place in the
RH> same plaza; we'll try them next.
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I not fro their on-line Door Dash menu that they also offer Afro-Mex
items and vegetarian stuff.
https://www.doordash.com/store/travelers-kitchen-springfield-24903065/
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jollof Rice
Categories: Rice, Vegetables, Herbs, Chilies
Yield: 9 servings
MMMMM--------------------------OBE ATA-------------------------------
14 oz Can whole peeled tomatoes
- w/their juices
1 md Red bell pepper; stemmed,
- seeded, rough chopped
1/2 md Red onion; peeled, rough
- chopped
4 cl Garlic; peeled
1 (1") piece fresh ginger;
- peeled, fine chopped
1 Red habanero chile; stemmed
2 tb Neutral oil
MMMMM------------------------JOLLOF RICE-----------------------------
1/2 c Neutral oil
2 md Red onions; peeled, halved,
- thin sliced
4 cl Garlic; thin sliced
1 tb Tomato paste
1 ts Ground turmeric
1/4 ts Smoked paprika (opt)
3 c Parboiled long-grain,
- basmati or jasmine rice
5 Fresh thyme sprigs
1 Fresh bay leaf
Salt & fresh ground pepper
2 c Beef, chicken or vegetable
- stock
PREPARE THE OBE ATA: Working in batches if needed,
combine all the obe ata ingredients except the canola
oil in a blender and puree on high until smooth. The
liquid from the can of tomatoes should suffice, but you
can add up to 1/4 cup of water if necessary to get the
puree going. (You should have about 3 cups of puree.)
Heat the 2 tablespoons oil in a medium saucepan over
medium-high. Add the puree and bring to a simmer. Reduce
heat to medium, cover and simmer until the sauce is
slightly reduced by about a third of its original
volume, 18 to 20 minutes. (It should make about 2 cups.
Obe ata can be cooled and refrigerated for up to 2
weeks, or frozen for up to 1 month.)
PREPARE THE RICE: Set the oven @350oF/175oC.
Heat the 1/2 cup oil in a large Dutch oven over medium
until shimmering, about 1 minute. Add the onions and
cook, stirring frequently, until softened, 6 to 8
minutes. Remove half the onions to a plate and set
aside. Add the garlic and saute until fragrant and
translucent, about 2 minutes. Add the tomato paste,
turmeric and smoked paprika, if using, and toast,
stirring occasionally, until turmeric is fragrant and
tomato paste has deepened to a dark red color, about 2
minutes.
Stir in the obe ata sauce and bring to a simmer over
medium heat. The habanero oils love to disperse in the
air, so you may want to turn on your stovetop fan or
open a window while simmering the obe ata. Stir in the
rice, thyme and bay leaf, and season with salt and
pepper. Stir in the stock and cover with a lid. Transfer
the pot to the oven and cook until rice is just tender,
35 minutes.
Remove the pot from the oven and let sit, covered (no
peeking) for 15 minutes. Uncover, fluff the rice with a
fork and stir in the reserved sauteed onions. Adjust
seasoning, if necessary, and discard the thyme sprigs
and bay leaf. Serve warm.
by Yewande Komolafe
Yield: 8 to 10 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Jealousy is all the fun you think they have.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
