Subj : Re: Grocery Getters
To : Ruth Haffly
From : Dave Drum
Date : Sun Jan 19 2025 06:00:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Three Army Doctors. I've read the book. And saw the original movie
DD> with Elliot Gould and Donald Sutherland as the stars.
RH> I've never seen the movie or read the book, just enjoyed the tv series.
DD> If you get the chance to see M*A*S*H (film) do watch it. It has a
DD> stellar cast and was written by Ring Lardner based on Hooker's novel.
DD> It will give some insight into the TV characters, etc. And it's (I
DD> think) two hour break that may make your jaws ache from grinning so
DD> much.
RH> Probably so but I'd have to find it on DVD. We don't have cable and the
RH> broadcast channels don't show the old movies.
I have a DVD of it. If I had your address I could lend it to you Or you can
buy your own from Amazon.
https://www.amazon.com/M-S-Widescreen-Donald-Sutherland/dp/B0002B15XI
Also, if youm have Amazon Prime you can stream it for U$4.00
DD> 8<----- CLIP ----->8
DD> You seem to be with P-Nut buitter the way I am with bologna. How are
DD> you with other nut butters/spreads. Like Nutella or similar. I do fine
DD> with other lunchmeats (even SPAM) but bologna triggers mt gag reflex.
RH> I like Nutella, probably because of all the chocolate in it, but don't
RH> really care for the other nut butters. None of them turn my stomach
RH> like peanut butter, just don't care for them.
DD> I've done almond butter and cashew butter but keep coming back to good
DD> ol' crunchy P-Nut butter.
DD> How are you on the nuts themselves?
RH> All time favorite is cashews, with peanuts in second place. Will eat
RH> others, but not as fond of them.
I like them all - as well as the not commonly available in stores - black
walnuts (very different from thin shell (English) walnuts) and hicory nuts
RH> We used to buy a lot of inexpensive turkey based cold cuts when the
RH> girls were younger, taking their lunch to schools. Went with a
RH> better quality one after they moved out but when Wegman's opened
RH> up, I started RH> buying their deli meats (usually ham, turkey or
RH> roast beef). Bought some bologna once, a few months ago and will
RH> not buy it again. It just tasted nasty. Maybe if I'd fried it.....
Nasty is nasty. Fried nasty is just hot nasty. Bv)=
DD> My favourite turkey deli meat is the turkey pastrami. If I'm going to
DD> have a turkey sandwich I prever sliced turkey from the roasted
DD> carcass. It's bot a texture ands a taste thing with me.
RH> True, we got a boneless turkey breast and baked it last week. Definatly
RH> not as good as fresh off the bird!
The problem there, as I see it, is the breast alone tends to dry out
and that's both a texture AND a falvour thing. I've done turkey breast as
a stand-alone and still had left-overs. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttermilk-Brined Turkey Breast
Categories: Five, Poultry, Dairy
Yield: 5 Servings
2 c Buttermilk
33 g (2 tb) fine sea salt
2 1/2 lb Half turkey breast; on or
- off the bone
One to two days before you plan to cook, place
buttermilk and salt in a gallon-size resealable plastic
bag and stir to dissolve salt. Place turkey breast in
the bag and seal carefully, expelling the air. Squish
the bag to distribute buttermilk all around the turkey,
place on a rimmed plate, and refrigerate for 24 to 36
hours. If you're so inclined, you can turn the bag
periodically so every part of the turkey gets marinated,
but that's not essential.
Two hours before you plan to start cooking, remove the
turkey from the plastic bag and scrape off as much
buttermilk as you can without being obsessive. Discard
buttermilk, set the breast on a rimmed plate and bring
it to room temperature.
Position a rack in the upper third of the oven and set
@ 425oF/218oC. Place breast skin-side up on a rimmed
baking sheet lined with a wire rack or parchment paper.
Place baking sheet on the prepared oven rack and roast
the turkey until an instant-read thermometer inserted
into the deepest part of the breast without touching
bone registers 150oF/66oC, about 40 minutes for a
boneless breast or 50 minutes for a bone-in breast.
(You may want to tent the breast with aluminum foil
if it's darkening too quickly.)
Transfer turkey to a cutting board or platter and allow
to rest at least 15 minutes before carving.
UDD NOTE: Use store-bought buttermilk for this. "Real"
butermink is not qs successful in this instance.
By: Samin Nosrat
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... These days 1 dollar is worth 0.67 burgers.
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