Subj : Re: Apples was: Touristy
To : Ruth Haffly
From : Dave Drum
Date : Tue Oct 15 2024 17:16:34
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hurricaneds do more water than wind damage as a general rule. BTW, the
RH> stadium roof was rated to be ok with winds up to 110mph; the storm
RH> winds were about 150.
DD> I knew it was pretty breezy. The Asian word for hurricane is Tai Fun
DD> (Typhoon) which translates as "supreme wind". Bv)=
RH> I know; I picked that up from the James Clavell books. (G)
One of the many reasons that I'd rather read a good book than zone out in
front of the one-eyed monster.
DD> 8<----- XXXXX ----->8
RH> More so than some rich folk's offspring.
DD> My granddad had a saying about the "nouveau riche". Shirtsleeves to
DD> shirtsleeves in three generations. It was accurate inmany cases. Bv)=
RH> Seems to have worked out that way with the newspaper my dad worked for,
RH> for decades. I understand the paper no longer exists.
DD> TeeVee "news" and the interweb are killing the local papers.
DD> Especially as the big players like Gannett (USA Today) glom up the
DD> locals and fold them into the mix. We used to have two daily papers
RH> Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
RH> to get the Raleigh print edition but went to on line only when prices
RH> for the hard copy kept going up as the # of pages kept going down. Lots
DD> We have a free weekly called the Illinois Times which has more/better
DD> local news/reporting. When I was in the newspaper business
DD> subscription money paid for the distribution. But the profits were
DD> from advertising. The IT is distributed to public access venues to be
DD> picked up by those
DD> who care to have a hard copy. It is published on the traditional day
DD> for weekly readers - Thursday. There is also an on-line presence. I
DD> find that it's easier to read the on-line these days. But I always
DD> glom onto a hard copy - for the adverts and coupons. Bv)=
RH> Good going; I miss getting the flyers and sales ads that the print
RH> paper had but it's so much easier to deal with the on line version.
RH> Our recycle can isn't as full either. (G)
I take the e-edition of the daily. And they mail out a collection of
grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
my in-box for all of the stores in town. The only flyer I get any use
from is the Dollar Gererous. They often have really good deals on stuff
I can (and do) use.
DD> Here's an other Biltmore goody that is on my "round-tuit" list.
DD> When I make it I'll use thighs and cider since I don't stock wine. And
DD> substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
DD> to change the title to reflect the switch in pasta.
RH> Just change it to "pasta" and use whatever strikes your fancy when
RH> making it. Or, whatever's on the shelf. (G)
DD> Good thinking. Although I usually stock penne. My local Hy-Vee does
DD> whole-wheat pasta - and for the most part that's what I buy. They also
DD> have "pan length" noodles for the long pastas - which saves breaking
DD> it by hand and getting "shards". Very handy.
RH> We've done nothing but whole wheat pasta since the late 70s. Had to do
RH> some creative searching pre internet/pre popularity to find it, but we
RH> did. I don't break my longer pasta's for the pan either, just gently
RH> ease them into the hot water and as the lower ends absorb water, I can
RH> get the upper parts in and submerged.
DD> Or use a pot that's wide/deep enough to submerge the sticks in one go.
DD> I still do the "pan length" as it's easier to wind it onto my fork at
DD> table. But, That's me.
RH> At least you don't cut it into 1" or less pieces. (G)
DD> Only pasta I do in that size range is elbow macaroni, rosemarina, cous
DD> cous, etc.
DD> Title: Casablanca Chicken Couscous
DD> Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
DD> Yield: 6 Servings
DD> * Pearl couscous is much larger than regular couscous
DD> and takes longer to cook, so don't be tempted to
DD> substitute one for the other.
DD> Pearl couscous may be labeled Israeli couscous or ptitim
DD> in Middle Eastern markets.
RH> I keep both in my pantry. This looks good, may try it out when we get
RH> back home.
I was hesitant to serve a dish using cous cous to my brother since he's
had this "thing" abou rice ever since his tour in Vietnam. But, he knows
the difference and enjoyed it. I keep hoping he'll mellow out of it like
Steve did with pork. But that hope is dwindling. Bv)=
I present this recipe as written - but with the question "How can a bird
be both free range AND corn fed"?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Chicken w/Fully Loaded Cous-Cous
Categories: Poultry, Pasta, Herbs, Vegetables, Fruits
Yield: 6 Servings
4 lb Free range, corn fed chicken
Olive oil
1 Lemon
MMMMM----------------------------RUB---------------------------------
Salt & pepper
1 ts Rosemary
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Turmeric
1 ts Thyme
3 cl Garlic
pn (ea) paprika and cayenne
MMMMM-------------------------COUS-COUS------------------------------
50 g Cous Cous per person
Boiling chicken stock/broth
Dried apricots; fine diced
A few dried dates; fine
- diced
30 g (1 oz) pkg dried mushrooms
1/2 Bell pepper; fine diced
1/2 Red bell pepper; fine diced
1 sm Red onion; fine diced
1 ts Harissa
1 sm Handful flat leaf parsley;
- chopped
1/2 ts Dried mint
MMMMM-----------------------ACCOMPANIMENTS----------------------------
Jar of Harissa
Natural or Greek yoghurt
FOR THE CHICKEN: Mix the herbs and spices together with
the crushed garlic, season with salt and pepper
Cut any string off your chicken, trim any excess fat off
and then rub with olive oil, rub the whole chicken with
the spice mix and leave to marinade in the fridge for as
long as possible.
Remove the chicken from the fridge 30 mins before you want
to cook.
Pre heat oven to 392ºF/200ºC.
Cook your chicken for 1.5-3 hours depending on the size.
When it’s done it the legs should pull off very easily.
Place on a board and cover with tin foil and a tea towel
before serving.
NOTE: I rubbed the chicken with all of the spices on the
morning before I cooked it just so they had extra time to
get into the meat.
FOR THE COUS COUS: Place the cous cous in a bowl along
with all of the ingredients, cover with the boiling broth
or stock.
Mix well.
Cover the bowl with cling film and set aside for 10
minutes.
NOTE: For the Cous Cous I used about 50 g per person, you
can of course use a lot more if you wish. I also used a
roughly 2 parts stock to 1 part cous cous theory although
I just tipped the water in until I thought it was wet
enough. The rest of the ingredients for the cous cous were
just what I thought looked enough.
Serve with flat breads and a carrot-orange salad.
The best way to serve it is on a big board in the centre
of the table and just let everyone tuck in, failing that
just carve the chicken up, plate up with a flat bread,
some cous cous, some carrot and orange salad, a dollop of
yoghurt and a couple of spoons of harissa. eat with your
fingers
From:
http://blog.chilliupnorth.co.uk
Uncle Dirty Dave's Archives
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