Subj : Re: Grinder
To   : Shawn Highfield
From : Dave Drum
Date : Thu Feb 13 2025 16:51:00

-=> Shawn Highfield wrote to Dave Drum <=-

DD> Oh, yeah. I've never, to my recollection worked with gluten-free
DD> stuff. I have eaten a fair amount of it in 80+ years but never had to
DD> fuss with it on my own.

SH> It's just easier to keep my kitchen gluten free, then I don't have to
SH> worry about using the wrong flour and wondering if I did. :)

I know trhe words to that song. If you make it "one size fits all" then
no worries if it will work.

DD> Could be. All "natural" casings are animal intestines - hopefully
DD> from the upstream end not the waste chute.

SH> LOL.  By the time they are done cleaning then I don't think it matter
SH> which end they came from.  Some country's don't even clean them when
SH> they cook with them.

Fortunatelu we'nr neighter in one of thosr places.

DD> and goes to town with it. Except he was in for a "treat" - his hot
DD> sauce was Tabasco.  Bv)=

SH> This is strange.  I have both in the fridge but I have always found
SH> Frank's to be more spicy then Tabasco.  I like them both but if I had
SH> to choose one it would be Tabasco, maybe because it's more mild to my
SH> taste buds?

Which is directly counter to my experience.

DD>       Title: Chicken & Mushroom Alfredo

SH> I saved it just in case I didn't have it.  Andrea would like something
SH> like this.

DD>  10 3/4 oz Can cream of chicken soup;
DD>  10 3/4 oz Can cream of mushroom soup;
DD>            - undiluted

SH> Have to use two cans of the mushroom though as that's the only one that
SH> is gluten free from Alymers.  (Canadian brand might be the only gluten
SH> free COM soup).

I hadn't considered that they use flour as a thickener in those soups. Makes
me glad I don't got culiac.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Karta
Categories: Five, Exotic
     Yield: 2 Servings

   100 g  Karta (horse rectum)
          Salt
          Green pepper
          +=OR=+
          Dill

 Not for the faint-hearted. The thick part of the rectum
 is washed, without removing the fat, and then carefully
 turned inside out so that the fat is inside. It's washed
 once more and then tied up at both ends. Karta can be
 dried or smoked.

 To dry karta it is covered with fine salt and kept in a
 cool place for 1-2 days, then dried out.

 Karta needs to be smoked for 24 hours and then dried for
 2-3 days. After washing it well karta is boiled for 2
 hours on a slow fire.

 It is served cut into rings and decorated with green
 pepper or dill.

 Recipe: Kazakh Cooking; www.kazakhadoptivefamilies.com

 From: http://www.members.iinet.net.au

 Uncle Dirty Dave's Archives

MMMMM

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