Subj : Re: Books
To : Ruth Haffly
From : Dave Drum
Date : Mon Jul 22 2024 06:28:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Ours are mosly full, but usually room for one or 2 more. Thinking of
RH> tranferring my Jean Auel and James Clavell to the Nook; that'll free up
RH> some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4
RH> authors now occupy 2 shelves.
DD> I have read all of Clavell's novel output since King Rat. And watched
DD> the first Version of "Shogun" in 1980 when I was still watching
DD> TeeVee. He does/did great historical novels and since his day job was
DD> as a script writer in Hollywood - many of his yarns have been made
DD> into movies and babble-box shows. Some great like King Rat and Shogun
DD> and some eminently forgettable like Tai Pan which was adapted by someone
DD> not Clavell. They should have let Clavell do the screenplay rather than
DD> the hack they used.
RH> The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble
RH> House and Whirlwind. I've read/own them all, didn't really care for
RH> King Rat but some of the characters showed up in Noble House. Never did
RH> watch the series.
They're all connected. King Rat is semi-autobiographical as Clavell was
a P.O.W. in WWII.
DD> 8<----- EDIT ----->8
DD> I'm going to have to start a second "ECHOMAIL" base in Meal Master as
DD> I am at 21,000 recipes that I have entered for use in the echo. Wow!
RH> I've cut way back on the recipies I want to save, thinking of "Will I
RH> actually make it or not?" now.
DD> I save them if they are interesting to me and if I think "I'd eat
DD> that" after making the dish in my mind.
RH> That's the way I was thinking when I first started with the echo but
RH> got to the point where I was saving a lot more than I was making. Did
RH> incorporate some things I'd read about into our way of eating, use of
RH> balsamic vinegar for one.
If nothing else it's a good research tool. I have to search the database
before banging a newly interesting recipe into MM format lest I wind up
with dupes.
DD> Here's one - since I know you like Chick Filly whereas I have stood on
DD> more than enough lines when I was in Unc's Yacht Club. Bv)=
DD> Title: Copycat Chick Fil A Sauce
DD> Categories: Sauces, Condiments
DD> Yield: 6 servings
RH> Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll
RH> use just one packet of mayonnaise, no ketchup or bbq or especially no
RH> honey mustard.
I'm not a fan of honey-mustard either. If I'm going to do honey - I'll
take it traight up. And my favourite mustard is Asian or DiJon style -
IOW zippy. Bv)=
DD> I wouldn't pull a gun on you and make you use the stuff. My toppings
DD> are usually very basic. F'rinstance I'll do tomato, onion and mayo on
DD> a bacon cheezeburger.
DD> I'm not a huge fan of ketchup - not even on my French fries. I'm more
DD> likely to use mayo or tartar sauce if I use anything ... which is not
DD> very often.
RH> I don't put ketchup on fries either, prefer them plain. Hamburger (hold
RH> the cheese) will get tomato (or ketchup), sometimes onion and or
RH> lettuce, pickle (or pickle relish). But, like Michael, I like most
RH> meats unsauced.
If one has to add sauce to make it interesting/edible it probably isn't
very tasty to begin with. Although if doing "BBQ" chicken on the grill
I'll caramelize the BBQ sauce routinely. If doing it in a smoker (which
I don't have any longer) I'll serve the sauce on the side for dipping.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mustard Chicken
Categories: Oriental, Poultry, Vegetables, Rice, Citrus
Yield: 6 Servings
1 lb Chicken in bite-size pieces
1/2 ts Salt; opt
1/4 ts Black pepper
2 ts Softened butter or oil
1 c Onion; chopped
1 cl Garlic; minced
1 1/4 c Chicken broth
2 tb Mild honey
2 tb Lemon juice
1/4 ts Salt; to taste (opt)
1 1/2 c Cauliflower florets
1 lg Carrot; scraped, thin sliced
1/4 c Water
1 tb Cornstarch
2 tb Dijon-style mustard
1 1/4 c Long-grain white rice; raw
Cut chicken into small bite-sized pieces. Sprinkle with
1/2 ts salt, if desired, and pepper. In large nonstick,
spray-coated skillet, cook chicken pieces over medium
heat, turning frequently with large wooden or plastic
spoon, 7-10 minutes or until they begin to brown and
are cooked through. Remove and set aside in medium bowl.
In same skillet, combine butter, onion, garlic, and 3
tb broth. Cook over medium heat, stirring frequently,
6-7 minutes or until onion is tender. If liquid begins
to evaporate, add a bit more broth.
Add honey and lemon juice to pan with onions, and stir
to combine well. Stir in remaining chicken broth and
salt, if desired. Stir in reserved chicken, cauliflower,
and carrot. Bring to a boil. Cover, reduce heat, and
simmer 20 minutes or until flavors are blended. *
Meanwhile, cook rice according to package directions.
Combine water and cornstarch. Stir into simmering sauce
and cook, stirring, until thickened. Stir in mustard.
Simmer an additional 1 or 2 minutes. Arrange rice on
large serving platter. Top with chicken and sauce.
Or serve individual portions over rice.
Judi's Notes: I have not tried this dish but cooking
cauliflower for 20 minutes is just too long. I would
advise 10 minutes tops to keep it's bright color and
not become mushy.
* UDD's note: I steam the cauliflower and carrot in my
rice steamer before steaming the rice. Hold the veggies
aside to add back into the mix with the chicken just
long enough to let the flavours marry.
Also noted: a wok will work well in place of the non-
stick skillet. This is an oriental dish, after all.
Shared and MM by Judi M. Phelps.
Amended slightly by Uncle Dirty Dave
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Western Canada is too far from anywhere to be relevant.
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