Subj : Re: Life
To : Ruth Haffly
From : Dave Drum
Date : Sat Sep 07 2024 05:34:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I dunno who your carrier is - but all of the ones I have experience
DD> with will work with you .... not least bercause they want to keep your
DD> business.
RH> We've been going with Google Fi for the past about 5 years; they work
RH> well for us after having issues with all the major carriers.
DD> I'm back with AT&T. I had their DSL service at the tin can. But when I
DD> came here to a "real" house they were'nt available so I was forced to
DD> choose between $cumca$t cable and a sattelite arrangement. Haveing
DD> been in the sattelite business I know all about "rain-outs" so I
DD> sucked it up and went with a cable guys. But, just as soon as AT&T
DD> fiber became availble I told Conca$t to stick their "service" where
DD> the sun never shines. I'm happy with AT&T.
RH> We had AT&T for a while but gave it up after some problems. I've one
RH> good thing to say about them--after Hurricane (tropical storm) Irene
RH> went thru the Catskill Mountains in 2011, ATT&T set up a temporary
RH> tower, then converted it to a permanent one in the area where my
RH> parents lived. Before that, we had hit or miss cell service up there,
RH> now it's reliable.
My first cell phone was with Virgin Mobile (pre-paid) until my younger
brother added me to his AT&T "Friends & Family" plan and paid the bill
as an Xmas season gift. Other than a couple of known "dead spot" areas
(mega-farms won't allow cell towers on their land) the cell service has
been outstanding. And I've never had any problem with their internet.
DD> 8<----- SHORTEN ----->8
DD> Peach butter is a nice change from apple butter. Bv)=
RH> Yes, and like all butters, it's easy to do, just takes a long cooking
RH> time to get it thickened without burning. Years (decades) ago when we
RH> had an over abundance of sweet potatoes, I made sweet potato butter.
RH> I'd never seen a recipe, just had the idea that it would work--and it
RH> did.
DD> WOW! There are new things I've never heard of. Sweet Potato Butter.
DD> Imagine that. Here's another new-to-me sweet tater recipe. I may try
DD> this as a waffle recipe when I make it. Vc)=
RH> It was a "Hmmmmmmmmmmm, I wonder..........." idea to use up some of the
RH> sweet potatoes we had. Steve had bought a bushel full and I don't like
RH> them. (I'd bake 2--one for him, one to split between the girls, and an
RH> Irish potato for me.) I canned a lot, saved a good number for baking
RH> and still had a lot left so, after thinking about it........sweet
RH> potato butter.
So, did you like it for yourself? Or are you still "off of" sweet ptatoes?
DD> Title: Chai-Spiced Sweet Potato Pancakes
DD> Categories: Breads, Potatoes, Spices
DD> Yield: 4 servings
RH> Looks interesting but I'll pass. I don't do pancakes or waffles any
RH> more and never been much of a fan of chai spicing.
I have to be in the mood for it. As it is a South/Southeast Asian flavour
it goes best for me with Thai or Indian grub. My go-to hot tea for sipping
and relaxing is Twining's Constant Comment (I've posted my copycat for it
here more than once). I found, after reading about it in innumerable books
that I don't care for Earl Gray team. The oil of bergamot is a definite
turn off for me. But straight English Breakfast (black) tea ain't bad. Just
a squeeze of lemon and no sugar, please. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tea-Smoked Duck w/Smoked Walnuts
Categories: Poultry, Asian, Sauces, Nuts, Herbs
Yield: 8 Servings
1/4 c Soy sauce
2 tb + 1/2 cup (divided) Chinese
- black tea leaves
2 tb Szechuan peppercorn; toasted
- crushed
1 ts Five-spice powder
3 c (to 40 water; as needed
4 Duck breasts; skin removed
- and reserved
24 California walnuts; whole,
- in-shell
Oil
Salt
2 oz Hickory wood
1/2 c Brown sugar
8 Mandarin pancakes
+=OR=+
8 sm Flour tortillas
1/4 c Plum or hoisin sauce
8 Scallions; sliced very thin
- on bias
Mix soy sauce, 2 tablespoons black tea, peppercorns and
five-spice powder with 3 cups water. Remove all visible
fat from duck. Place in nonreactive bowl, cover with
mixture and add additional water if necessary to barely
cover.
Crack walnuts slightly, but leave in shell and add to
marinade. Cryovac for 1 hour at room temperature or
marinate in refrigerator for 24 hours.
Chill duck skin and slice into thin strips about 1/8"
wide. Fry skin in oil until very crispy. Drain and
season with salt.
Mix 1/2 cup black tea, hickory wood and sugar and
smoke-cook duck on a stovetop smoker with low flame for
about 30 minutes, or until 130o F at thickest point. 15
minutes before duck is ready, add cracked walnuts to
smoker.
Remove duck and walnuts. Shell nuts. Slice duck.
Heat pancakes until warmed and spread each with 1
teaspoon sauce. Add duck, walnuts, scallions and crisped
skin and serve.
Makes: 8 servings
By Rebecca Peizer
RECIPE FROM:
https://walnuts.org
Uncle Dirty Dave's Archives
MMMMM
... Are you casting asparagus on my cooking?
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
