Subj : Re: Heat
To : Shawn Highfield
From : Dave Drum
Date : Wed Jul 10 2024 16:07:00
-=> Shawn Highfield wrote to DAVE DRUM <=-
SH> Laugh. I like the flavour of them.
DD> To each his own said the old lady as she kissed a cow.
SH> True enough.
DD> OK. I didn't realise they had stuff like AF "hard liquor". So I
DD> could drink Rum & Coke all night and still drive.
SH> They do and you could! ;)
Even though I'd probably just drink Coke Zero and leave the Mock-cardi
in the bottle .... Hmmmmm .... do you know if they have a decent tequila
fake? Patron Anejo or Reposado are my favourite tequilas. Good enough
to sip straight. Bv)=
DD> Heat is an acquired thing. Since I like chilli con carnage I have to
DD> keep my tolerances up. My friend (and fellow chilli cook), Les will
DD> put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=
SH> I do like hot sauce on breakfast eggs, but as a rule I don't use a lot
SH> of hot sauce and by no means am I a chili head.
Freshly ground blak pepper is enough heat for me at beakfast time. And
some garlic-butter sauce over my fried cubes of hash browns.
1/2 c Clarified butter
1 1/2 ts Garlic powder *
ds Fine (popcorn) salt
* Use POWDER and not granules. Powder will absorb into
the sauce without being "grainy".
You can flavour this sauce with salt & pepper or a dash
or two of hot sauce.
Heat the butter in a small saucepan. Add the garlic
powder whisking to combine well. You'll know it's well
mixed when the butter is no longer cloudy. Be careful
not to burn/scorch the butter. Add a dash of salt and
you're ready to serve.
Pour over potatoes or pasta. May also be used as a
dipping sauce.
Uncle Dirty Dave's Kitchen
MMMMM
... I'm not sure what makes pepperoni so good - the pepper or the oni.
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