Subj : Re: Plan Aheads
To : Ruth Haffly
From : Dave Drum
Date : Wed Mar 26 2025 19:07:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> If, when I'm prepping it, I think the fresh isn't strong enough, I'll
RH> either add more cloves or add some granules to the pot. I know they're
RH> 2 different things but we use "powder" as the generic around here.
DD> I tend to be pedantic in my recipes. Capitalising all instances of
DD> Cheddar (which is a proper noun) And correcting the cheese variety
DD> that is meant by the generic "Swiss" cheese to it's proper name
DD> (Ementhal), etc.
RH> We tend to be more generic on a lot of things.
Diff'rnt Strokes and all that.
DD> I appreciate the granulated stuff because it is of a known strength
DD> and therefore gives the same result from use to use. I have had some
DD> fresh garlic that was *very* pungent and some that was so bland as
DD> to not really show up in the flavour profile of the dish.
DD> That was a senior moment. Should have read ahead a 'graph or two - but
DD> it's still true.
DD> course, there's always the chef's knife or cleaver (If I've been
DD> watching "Yan Can Cook". Bv)=
RH> I've done that often enough, impressed our girls when they were old
RH> enough to realise what I was doing.
DD> I amaze myself whenever I get done choppig if I've not given blood to
DD> the propject. Bv)=
RH> OTOH, I very rarely cut myself when slicing/dicing. Guess I just
RH> learned to be extra careful around knives when I was working with less
RH> than ideal ones. My mom had a chef's knife she always kept on an upper
RH> shelf in the pantry, away from us kids. Once I got older and more knife
RH> savvy, I would pull it out and use it. I was using it one time when we
RH> were at my parent's house, mom was in the nursing home by then and dad
RH> didn't cook much for himself so I decided to make a beef stew. Started
RH> cutting up the beef with that knife and Steve asked to take over, so I
RH> let him, figuring I'd do other prep work. Warned him about the knife
RH> but a few minutes later, he cut himself--not seriously but enough to
RH> draw a bit of blood. I went back to cutting up the meat and later that
RH> night for supper, I think both of my brothers had seconds, then thirds
RH> of the stew.
I've come close a couple of times tomdoing something "blue stupid". Like
having a really sharp Santoku knife slip and head for the floor. And stopped
my grab for it just this side of disaster.
Last kitchen cut I can remember is when I first got the mandoline and took a
chunnk off the pad of my signalling finger. The cut didn't hurt. But the juice\
of the onion I was slocing sure did sting.
RH> ... If you think you are confused now, wait until I explain it!
Been there, done that. Got the merit badge. Bv)=
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Train Wreck
Categories: Pork, Potatoes, Eggs
Yield: 7 servings
1 lb Bacon
1 lb Sausage links
32 oz Bag diced hash browns
12 lg Eggs
Syrup; opt
Cut bacon and sausage in 1" pieces.
Stir and cook bacon and sausage in hot skillet until
thoroughly cooked, for at least 5 minutes.
Put bacon and sausage in the pot and cover with lid to
keep warm.
In skillet, cook hash browns until they are crisp on
the outside.
Add bacon and sausage and stir.
Mix eggs into hash browns.
Stir until eggs scramble in with hash browns and are
cooked firm.
Add syrup as desired.
Required: Spatula, Skillet, Pot, 2 burner (minimum)
stove.
Serves 6-8 scouts.
Free Recipes for Boy Scouts 2025
RECIPE FROM:
https://www.boyscouttrail.com
Uncle Dirty Dave's Archives
MMMMM
... If I had a dime for every math test I flunked I'd have $1.95 today.
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