Subj : Re: Done Right
To : Ruth Haffly
From : Dave Drum
Date : Wed Aug 20 2025 10:37 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> The "thumbprint" is the most common. And the most noticable. But some
DD> of the symbols on thechart I linked are older. And Judiasm is as
DD> mixed, splintered and sectarian as Christianity.
RH> Guess it probably is partly where you (and the rabbi) live as to what
RH> symbol is used.
DD> That's true with many things not just Kosher symbols.
RH> Agreed, and then there are some that are so universal that there's no
RH> need for an interpreter.
In this country anyway. What we see/expect as commonplace may be thought
exotic in other parts of the world
DD> 8<----- SHORTEN ----->8
RH> Heigh Ho, It's Off To Work We Go is the one tat comes to mind right
RH> away.
DD> Brothers Grimm in 1812 for the story of Snow White. Churchill and
DD> Morey for the song and movie music.
RH> And, probably different versions of the original story in different
RH> parts of the world.
Certainly. Look at how many different versions of a supreme being there
are. Some of make no sense to those from "away".
DD> I just remember the Mickey Mouse Club from when I was just a school
DD> boy and was ga-ga over Doreen rather than Annette. Bv)=
RH> I saw it in mid 60s reruns, didn't get our first tv until fall of '62
RH> and only one channel. Some years later, my dad tweaked the line in and
RH> we got two channels. Went to college and came home on Easter break
RH> freshman year to find my folks had tied into the cable that brought a
RH> lot of stations from NYC, and one local. Plus, they upgraded to a color
RH> tv set.
Our 1st boob tube had a 4" picture tube that projected onto a mirror which
reflected the programming onto the viewing screen. And the room had to be
darkened to see the programs. That was in 1950. We got four channels -
one from an Illinois pioneering Station and three from St. Louis. The
networks were CBS (St. Louis & Champaign), NBC (St. Louis), and Dumont
(St. Louis). All VHF band. UHF stations didn't begin to appear until '52.
All B&W - no colour untilthe late 1950s.
DD> 8<----- STUFFIT ----->8
RH> Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.
DD> I'll bet you'll like it. Here's another to consider - it can go
DD> either as in-a-pan w/chops on top or stuffed into individual
DD> chops:
RH> Looks good but I'd probably use a rustic bread like the sourdough
RH> mischebrot we get at Wegman's instead of bagels. Personal taste.
DD> Bread is bread. And you are the cook.
RH> xactly!
A recipe is just a guideline. My usual practice is to make a recipe
strictly to the lists and directios (or as close as possible) the first
go - and then build on that in subsequent versions. And some Imake up
as I go - like my "Unique Apple Pie" or my hot sauce recipe.
Just as a note - you can use regular table salt when making this.But
the iodine will give the garlic a bluish/purplish tine. Won't affect
the flavour ...but it can make things look weird before it'sall blended
together. I've begun using Kosher salt (with the thumbprint) to avoid
the bruised appearance of the garlic. Remember to adjust the quantity
betwwen table and Kosher salts.
1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar
Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.
When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.
You can decant into smaller bottles or keep in the
quart jug.
I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.
This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.
Devised, made, tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.
MM Format and Recipe by Dave Drum - 23 February 1998
Uncle Dirty Dave's Kitchen
MMMMM
... The multicultural New South: tacos stuffed with barbecue.
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