Subj : Re: Towing the Line
To : Ruth Haffly
From : Dave Drum
Date : Fri Jul 12 2024 06:56:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> IIRC, they brought it to the 2007 picnic at the Shipp's. That's the
RH> first one we were able to attend and got to put a lot of faces with
RH> names. Michael made some melt in your mouth crab cakes for that one; I
RH> know I brought an assortment of home made jams and did a peach cobbler
RH> but don't remember any other dishes.
DD> I really miss MLoo.
RH> So do I, as well as Nancy Backus. Since she lived in Rochester, we'd
RH> visit her and Richard when we'd go to visit Steve's family. They were
RH> the ones that introduced us to Taste Of Japan, the sushi place we enjoy
RH> up there.
Michael's passing was not a surprise as he's been having cardiac issues
for some time. Nancy, OTOH, was a surprise to me. First I knew of it
wan an e-ail from Richard saying "You've lost your Scrabble partner"
then telling me of her passing.
After my initial shock I replied thanking him for letting me know and
saying "I've lost a Scrabble partner. You've lost your life mate and
wife."
RH> The F-150 has a handy handle on the door frame; I always take a step
RH> onto the running board, grab the handle and swing myself in. Also make
RH> sure the door is only about halfway open, makes it easier to grab to
RH> close.
DD> That handle is often referred to as the S.O.B. bar or G.D.it handle.
DD> Nearly all pickups and many S.U.V.s have them - either on the door
DD> post or attached to the roof portion above the door. I use the on in
DD> my brother's GMC Envoy regularly. And I know exactly what you mean
DD> about opening the door only to the first detent.
RH> So much easier...........of course I have to make sure whatever I'm
RH> carrying is put either on the dashboard or floor or passed over to
RH> Steve. (G)
Saw a window sign on a big, jacked-up pickup truck - "Please don't park
too close .... I'm fat" And agreed with the sentiment. I'm no longer
considering myself fat - but I am plump, still. Last trip to the cardio
guy hey put me on the scales and I had lost another 35 pounds. (I may
have mentioned this before - but it's 05:00 and I'm still on my first
cup of coffee. Bv)= And, I am somewhat chuffed about the weight loss.
DD> 8<----- NICK ----->8
DD> We just got an African place - "Rraveller's Kitchen" that replace La
DD> Bamba "Burritos as Big as Your Head". I'll have to give them a try and
DD> see what they mean by "African" That's a biiiiig continent. Bv)=
DD> I note from their on-line Door Dash menu that they also offer Afro-Mex
DD> items and vegetarian stuff.
RH> You will have to try them and give us a report. A new local chain
RH> opened a branch in WF recently so we got some take out for lunch the
RH> other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had
RH> some at one of their other locations so knew what we were getting. We
RH> split half a chicken, an order of maduroes (fried plantains) and a
RH> tossed salad. I've a feeling we'll be going back there on a sorta
RH> regular basis.
DD> I'd leave the plantains alone unless someone who knows can assure me
DD> that they won't break me out in hives the way their look-alike the
DD> banana does.
RH> I understand that, no fun to eat something and get hives (or worse).
RH> Some spots never do seem to hold a business long. There's one location
RH> here in WF that has probably had at least 5 different restaurants,
RH> besides long times of sitting empty, in the 15 years we've been here.
RH> Nothing seems to last more than 6 months in that location.
DD> Lee's Famous was there for several years - as was LaBamba Burritos.
DD> But we have other locations which have been sampled briefly as
DD> restaurant
DD> locations. One place near my work had a Bellacino's Grinders & Pizza
DD> shop there for eight years until the franchisee sold out and retired.
DD> The new owners were totally clewless and soon had run the business
DD> into bankruptcy. Then there was a string of pizza joints - some
DD> w/alcohol and some dry. None laasted long. Currently that location
DD> is shuttered.
RH> Waiting for something else to come along and give it a try.
Or throw their wallet out the window. Running a successful restaurant
is a lot of work. The only restaurant I actually ran was a downtown
cafe that was a "front" for the girls upstairs. I paid no rent, nor
electric bills and it was still a bit "iffy".
But it certainly gave me an appreciation for the well run places I go
to for my grub.
RH> BTW, B&N stopped supporting my Nook so I couldn't do anything but read
RH> what was on there so we got a newer edition today. Also stopped at
RH> World Market, got some scone mixes and a mochi (rice cake) mix.
Did I tell you about Book Bub? I get at least on email a day listing
"free and reduced price" offerings. Here's the link:
https://www.bookbub.com/ebook-deals/free-ebooks
They offer "Free Ebooks in Any Genre for Any Ereader at BookBub".
In addition to my Kindle (and the app on my smarty-pants phone) I have
an e-reader on my desk top confuser. It's available for Win dows, MAC,
and Linux as well as Android and iOS cell phones.
https://calibre-ebook.com/download
That's where I download the cookbooks I get from Book Bub. That way I
can cut & paste any recipes that intrigue me into Meal Monster.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy & Juicy Beef Brisket
Categories: Beef, Herbs, Chilies, Sauces
Yield: 12 servings
6 lb Beef brisket; trimmed, pat
- dry
MMMMM-------------------------DRY RUB--------------------------------
1 tb Garlic powder
1 tb Onion powder
1 tb Chilli spice mix
1 tb Paprika
1 tb Salt
1 tb Light brown sugar
1 ts Ground cumin
2 tb olive oil
MMMMM----------------------BARBECUE SAUCE----------------------------
3 c Barbecue sauce; your choice
1/4 c Apple cider or red wine
- vinegar
1 1/2 ts Hot sauce; pick your heat
1 ts Salt
SLOW COOKER METHOD: Spray the bowl of slow cooker with
non-stick cooking spray. Combine dry rub ingredients
together in a small bowl. Place brisket on a large
cookie sheet and season both sides of the brisket with
the dry rub and then drizzle with oil.
Be sure to apply the rub well to both sides with your
hands. Place brisket, fat side up, in the slow cooker
bowl. Stir sauce ingredients together and cover brisket
with half of the sauce. Refrigerate remaining bbq sauce
for later.
Cover brisket with lid and cook on low setting for 8
hours, or on high for 4 hours. When brisket is tender,
place onto a cookie sheet, lined with aluminum foil.
Baste brisket with meat juices from the slow cooker and
then with remaining bbq sauce. Broil on top rack for
about 8-10 minutes or until charred on the edges.
Baste with sauce again and let the brisket rest for 15
minutes. Slice 1/4" thick, cutting against the grain.
Serve w/remaining bbq sauce and a side of your choice.
PRESSURE COOKER METHOD: Spray the inside of the pressure
cooker with no-stick cooking spray. Combine dry rub
ingredients together in a small bowl. Place brisket on a
large cookie sheet and season both sides of the brisket
with the dry rub and then drizzle with oil.
Be sure to apply the rub well to both sides with your
hands. Place brisket, fat side up, in the pressure
cooker. Stir sauce ingredients together and cover
brisket with half of the sauce. Refrigerate remaining
bbq sauce for later. Cover and seal pressure cooker.
Set to Manual at High Pressure and cook for 2 hours and
15 minutes. Quick-release to remove steam/pressure, then
unlock and remove the lid. Place onto a cookie sheet,
lined with aluminum foil.
Baste brisket with remaining bbq sauce. Broil on top
rack for about 8-10 minutes or until charred on the
edges. Baste sauce again and let the brisket rest for 15
minutes. Slice 1/4" thick against the grain. Serve with
remaining bbq sauce and a side of your choice.
OVEN METHOD: Set oven @ 350ºF/175ºC. Season brisket (see
above) and place it into a large roasting pan. Mix 1 cup
beef broth with 1 cup water and then add the mixture to
the base of the pan. Cover tightly with heavy aluminum
foil and cook for 1 hour.
Reduce temp to 300ºF/150ºC and let cook for an
additional 5-6 hours, or until tender. Baste brisket
with meat juice from the roasting pan and then with
remaining bbq sauce.
Broil on top rack for about 8-10 minutes or until
charred on the edges. Baste sauce again and let the
brisket rest for 15 minutes. Then slice 1/4" thick
against the grain. Serve with remaining bbq sauce and
a side of your choice.
Author: Denise Browning
RECIPE FROM:
https://www.easyanddelish.com
Uncle Dirty Dave's Archives
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