Subj : Greasy Spoons
To : Ruth Haffly
From : Dave Drum
Date : Thu Mar 06 2025 04:33:45
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Not everything called chilli is actually chilli. I was competing in a
DD> "district" cook-off (less than 20 cooks) some years ago and the #1
DD> bowl of red, according to the judges, was a cook who had put an entire
DD> regular sized bottlem of Hunt's Catsup into his pot just before "turn
DD> in". He may have won the trophy and the $$$$ but he didn't get a
DD> single "People's Choice" vote.
RH> Doesn't sound like anything I'd vote for. I'm not much of a ketchup
RH> eater to begin with, and knowing that there was a bottle of it in the
RH> pot of chili would have turned me off, fast!
Unless you saw him doing it you'd not know. But he was seen - and ratted
out. Chilli cooks are a big a bunch of gossips as a ladies knitting club.
RH> Greasy spoon chili in a not so greasy spoon eatery.
8<----- Y'Know ----->8
DD> All of the chilli cook offs in this area get a visit from the health
DD> department. I got an attempted "ding" from aninspector for not having
DD> a thermometer present. So, I lifted the lid of the chilli pot to the
DD> stew bubbling merrily along and siad "What's boiling point?"
DD> She started to ask "What's that ... " which was as far as she got when
DD> I saw her "get it" and she turned and left. Bv)=
RH> Makes you wonder, sometimes, how they got to be food inspectors. The
RH> VFW post here runs a chuck wagon at community events as a fund raiser.
RH> All who are involved with running it in any form have to go thru the
RH> county food handler's certification class. AFAIK, it has never been
RH> "audited" but I'm sure it would pass.
I have always had a food handlers certification when required. But never,
in 82 years been asked to show it to an inspector or other food cop.
DD> If they look like there's a ground fog following them they're putting
DD> down ice melter.
DD> As they do in this area. I keep a monthly subscription at one between
DD> home and work. Hit it often for thew undercar wash to get ride of any
DD> salt build-up. Not to mentions the salty coating on the bodywork.
RH> We can't use a lot of the commercial washes because of the high cap on
RH> the back of the truck. So, it's usually a DIY project, awaiting a nice
RH> day without rain in the foreseeable forecast.
DD> How high is the cap? If it will fit under a drive-thru awning it will
DD> go nicely through most of the car washes around here. Most of them
RH> We don't do drive thru awnings. The truck and cap would probably fit
RH> but we've got radio antennas that would not fit. Having done the drive
RH> thru at the bank a few times, we know not to try it at a fast food
RH> place.
All of the banks I've used in this are have covers over all but the
drive-up window. But the covers are necessary because of the pneumatic
tubing that shuffles the paparwork back and forth.
RH> ... Books are better than TV; they exercise your imagination.
8<----- CUT ----->8
DD> Title: French Coil Pastry W/Spinach & Feta
DD> Categories: Greens, Cheese, Vegetables, Nuts, Pastry
DD> Yield: 6 servings
RH> It works--and looks interesting.
DD> The pixture accompanying the original recipe was nice. I'd probably
DD> enjoy eating it. Doubt I'll ever make it, though.
RH> I've come to that realisation with a lot of recipies. Went thru a stack
RH> of saved newspaper food sections over the past week or so, think I
RH> saved maybe a dozen recipies to try.
One of the reasons I like Taste of Home recipoes is that they are by
home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen
recipes are aimed at the home cook. I still collect stuff I might make
in my kitchen from Saveur, New York Times, Simply Recipes, etc.
And once in a while I hit a gem I've not made before that gets made
right away ....
Made this one yesterday and sent half of it home with my brother who
spent the day Ubering his wife and daughter to various medical deals.
Got requests for the recipe from both Vicky (S-I-L) and her daughter,
Robin.
I was sensitised to it by the similar recipe I posted to you earlier
this week. Never had a bad shrimp dish. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Citrus, Herbs, Rice
Yield: 6 servings
1/3 c A-P flour
1/2 c Oil
1 lg Bell pepper; chopped
1 lg Onion, chopped
1 c Chopped celery
15 oz Can tomato sauce
1 c Seafood stock or chicken
- broth
1 tb Worcestershire sauce
1 1/2 ts Garlic powder
1 1/2 ts Cajun seasoning *
1 ts Paprika
1 ts Lemon juice
1 1/2 lb Uncooked U-40 shrimp; peeled
- deveined
Hot cooked rice
Thin sliced green onions
* I used Tony Chachere's (green can) which says "Creole
Seasoning" but seems to double as "Cajun Seasoning".
In a Dutch oven, whisk flour and oil until smooth. Cook
over medium-high heat for 5 minutes, whisking
constantly. Reduce heat to medium; cook and stir 10
minutes longer or until mixture is reddish-brown.
Add the green pepper, onion and celery; cook and stir
for 5 minutes. Add the tomato sauce, stock,
Worcestershire sauce, garlic powder, Cajun seasoning,
paprika and lemon juice. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes.
Stir in shrimp; cover and cook until shrimp turn pink,
about 5 minutes . Serve with rice, garnish with green
onions.
Taste of Home Test Kitchen
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... Arkansas, 3 million people. Five last names.
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