Subj : Re: Life
To : Ruth Haffly
From : Dave Drum
Date : Mon Sep 09 2024 05:21:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We tried AT&T, and several others, went with the best for us. For a
RH> while we had little to no service in NY, from any of the carriers, now
RH> when we visit family, we have coverage in most areas. We also wanted
RH> something that would work nation wide and Google Fi has been the best
RH> in that respect also.
I just get an itchy feeling between my shoulder blades over anything to
do with Google or MacIntrash.
DD> 8<----- SHORTEN ----->8
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.
DD> So, did you like it for yourself? Or are you still "off of" sweet
DD> ptatoes?
RH> I still don't eat sweet potatoes in most forms, including that. Terra
RH> Chips puts out a mixed bag of chips including sweet potato, parsnip,
RH> batata and white (Atlantic and Snowden), colored with beet juice--I
RH> will eat those sweet potatoes. Also, some Korean dishes use sweet
RH> potato noodles and I'll eat them.
I'm off of most any "crisps" (chips) except good ol' greasy, salty, non
flavoured potato chips. Preferably a thicker wavy or "Ruffles" style so
I can use it to scoop up dip, etc. I do the tortilla chips at a Mexican
restaurant as a spoon to scoop up the rice and refried beans though.
You mentioned "batata" above. Sent me to the Bing search engine for a
(*another*) learning experience. I have never, AFAIK, had batata nor
seen it in any of the stores around where I have been. But it certainly
looks interesting. "This root vegetable is known by many names, depending
on where you plant your flag, including boniato, tropical sweet potato,
Cuban sweet potato, batiste, and camote."
I'll take a look at Hy-Vee and/or Schnuks (bast fresh produce stores in
my area). And check with Burpee seeds for possibly raising my own.
NOTE TO EAVESDROPPERS - here's a link to my introdsuction to the batata
https://westchestermagazine.com/food/what-is-batata-root-vegetable/
And then I went looking for recipes. HAH! Every one I looked at when
doing a search on "batata recipe" called for potatoes. I finally picked
one that looked interesting. If I ever make it I will find some batta
and sub it for the potatoes. Bv)=
8<----- EDIT ----->8
RH> My usual morning "go to" tea is Tetley's British Blend but about once a
RH> week I treat myself to Good Earth's Sweet and Spicy Original. Wegman's
RH> has a similar (but lacking some of the spices) tea like the Good Earth;
RH> it's my fall back when I can't get the Good Earth. We've been ordering
RH> it on line but they went thru a spell where it wasn't available; when
RH> it came back, we ordered a 6 pack. (G)
I have some Tetley Brit Blend on hand. I'll have to look for the "Good
Earth" stuff. Hmmmmmm, I wonder if Food Fantasies might stock it. They're
my local health/natural foods & supplements stor.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Batata Harra (Lebanese Twice Cooked Potatoes)
Categories: Potatoes, Vegetables, Chilies, Herbs, Citrus
Yield: 10 servings
3 lb Waxy potatoes; (red, Yukon
- gold, Maine, peeled, diced
- about 1/3"
Cooking spray *
1/3 c + 3 Tbs olive oil; divided
1 ts Salt
1/2 ts Black pepper
8 cl Garlic; minced
2 ts Chile paste *
1 lg Handful cilantro; chopped
3 tb Fresh lime juice
Set oven @ 400ºF/205ºC.
Line a large baking sheet with aluminum foil or a silpat
and spray with cooking spray.
In a large bowl mix the potatoes, 3 Tbs olive oil, salt
and pepper and lay out on baking sheet making an even
layer.
Bake in oven until fork tender, about 35-45 minutes, set
aside. *
In a large skillet over low-medium heat, when the pan is
hot, add the remaining olive oil, garlic, and chili
paste. Stir and cook for one minute being careful not to
burn the garlic (garlic can burn easily and becomes
bitter). Add the cilantro and potatoes, stir.
Cook for 3-5 more minutes until the outside becomes
crispy, take of heat and serve.
Drizzle a little fresh squeezed lime juice on each
serving.
* NOTES: You may also use a higher heat, neutral cooking
oil such as canola, sunflower or grapeseed oil.
Any chile paste will do. Korean Gochujang has a slightly
smoky taste and would be great in this dish.
You can boil the cubed potatoes instead of baking, they
may come out less crisp when pan-frying but will be just
as delicious.
Serves 10
RECIPE FROM:
https://www.fusioncraftiness.com
Uncle Dirty Dave's Archives
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