Subj : Re: Grocery Getters
To : Ruth Haffly
From : Dave Drum
Date : Thu Jan 23 2025 06:29:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> America has always been a "meltiing pot" contrary to when the small-
DD> minded politicians and their sychophants would have us believe. Heck,
DD> at the root of it we're all descended from immigrasnts. Bv)=
RH> And that's what makes our nation so culinary-ily diverse. BTW, Natalie
RH> Dupree passed away Monday in Raleigh; she was considered the "Queen of
RH> Southern Cuisine" according to some food critics.
DD> I saw mention of that in several national news sources. I have
DD> severeal of her recipes. And have made more than one.
RH> send him over. AFAIK, my heritage is 100% German.
DD> I'm mastly a mongrel mix of English, Scots, and German. But
DD> All-American.
RH> And that's what makes cooking/eating so much fun across the country.
RH> The diversity of ethnic populations has made us much more culinarily
RH> richer than if we'd all had to keep to our own ethnic heritage's
RH> cooking/eating.
DD> I spent my grade school years in a small coal mining town with a lot
DD> of first and second generation immigrants. They were from the UK and
DD> Central Europe mostly. One of the kids I ran with had no vowels in
DD> nhis surname - 'Drnjvc' (pronounced Durn-a-vitch. Bv)=
RH> I had a doctor in AZ had the surname Dwlgosh. The W was pronounced like
RH> an E so some of the family changed the spelling to reflect that. Did
RH> you classmates bring pierogies and such like for their lunches? I would
RH> have gladly traded a pb&j for one of them. (G)
We had a school lunch program even back in the late 40s. 1st grade in
1948 was the only year I got to carry my Roy Rogers lunch box.
DD> I dunno what makes this especially "Coal Miners" but that's the
DD> title and it's on topic as well as beinf a "Burton". Bv)=
RH> I don't see anything that makes it especially Coal Miner's either,
RH> except maybe an inexpensive meal, affordable on a miner's pay.
Well, besides the "Bohunks, Welsh, Britons, etc. There was a substantial
Italian population. And some dynamite Italian restaurants. I was eating at
one owned by one of my chilli cook friend (6 time in-a-row State Chilli
Champion) and I'd ordered the special of the day rather than my usual of
chilli-mac. It was almost tooth achingly sweet.
When Don stopped at our table as he was doing the rounds of the customers
I asked him about the "sweet". He said "Look around, you see all those
old guineas? They're here for lunch must days and if I didn't add the
sugo (sugar) they'd go somewhere else. You guys are here once a month.
Which way would you go?"
15 oz Can of your favourite chilli
6 oz Elbow macaroni from a box of
- macaroni & cheese
Salt & pepper
Shredded Cheddar or Parmesan
Diced (1/8") onion; opt
Boil the pasta in salted water according to package
directions. Drain, reserving a half-cup of the pasta
water.
Open the can of chilli and spread over the cooked
pasta, stirring it in. Pour the reserved pasta water
into the can to get the last of the goodness from
the can to the bowl. Stir again.
Divide the result between two bowls/plates and serve.
Pass shredded cheese and diced onion.
ENJOY!!!
Uncle Dirty Dave's Kitchen
MMMMM
... "I look at what the cable company does and do the opposite." Craig Newmark
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