Subj : Re: Red Gravy
To : Ruth Haffly
From : Dave Drum
Date : Wed Aug 20 2025 11:40 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I have to take Dennis' eating schedule into account since it is
DD> different from mine. He sometimes does eaags, meat and taters after
DD> noon. And uses the whole stove top it seems. If I have a pot of sauce
DD> on one of the burners ..........
RH> Sigh! One good thing about starting the sauce earlier in the day is
RH> that you can turn it off for an hour or two part way thru cooking, then
RH> resume. If you have enough room, keep it on the stove top, moved to the
RH> back. Or, depending on the pot size, put it in the oven on a low
RH> setting and let it keep cooking.
That would work except that's where he puts the potzen pans that usually
arestored on the stove for lack of vupboard space.
DD> Especially as I am mostly cooking for one. So I buya jus of
RH> Onofrio's DD> (probably not to be had in your range of territory)or
RH> Rao's. Or one DD> of the not so premium brands like Bertolli or RH>
RH> Classico and GG> "tart it up" to my taste.
RH> We bought some Rao's this spring at Sam's Club to take on our bug road
RH> trip. Ended up not using it then but did, once we got home. I added
RH> some extra herbs/spicing for the pasta sauce but we've used it right
RH> out of the jar for quick pizzas. It is a "will buy again". When we were
RH> up in VT a few years ago, Steve and I shopped and cooked for our
RH> mission team. I had a nasty case of bronchitis so he did the initial
RH> shopping at Hanniford's, a northeast grocery chain. We usually do
RH> spaghetti for the first team meal so I told him to buy a jar of sauce
RH> and we'd doctor it up. He bought their (IIRC) classic sauce, don't know
RH> if he added anything but it was pretty good. I think we brought a jar
RH> home with us. (G)
DD> Classico and Bertolli's are both superior (IMO) to Prego.
RH> Sauce was one thing my mom never bought, even tho hers was more like a
RH> sort of chili, with Italian seasoning and no beans. Told Steve when we
RH> first got married, I'd make his mom's sauce, then my mom's and we'd
RH> decide which to go with. My mom's version is what we use for a
RH> beef-a-roni type meal. (G)
My mother learned her sauce from ladies in the neighbourhood who either
recent immigrants or second generation. We had a lot of various ethnic
cuisines represented in the families of coal miners.
DD> 8<----- EDIT ----->8
DD> ... "Hard work should be rewarded by good food." -- Ken Follett
RH> He's one of my favorite authors.
DD> My favourites are Heinlein, Lamour, Asimov, and lately James Lee
DD> Burke.
RH> Mine include Michener, Barbara Taylor Bradford, Alison Wier and
RH> Philippa Gregory. First 2 aren't writing any more but have books out
RH> I've yet to read. Last 2, my older daughter got me reading when she
RH> loaned me a Wier book.
DD> None of the first three I named are above ground any longer so their
DD> output is severely restricted. But I have read everything they have
DD> published with the exception of Dr. Asimov's biochemistry treatises.
DD> If you enjoy cops 'n' robbers books that are well written or just well
DD> written/plotted/presented stories I do recommend James Lee Burke
RH> My favorite genre is historic fiction, 3 of the 4 above named authors
RH> are (were) major writers of that, Wier and Gregory writing a lot about
RH> Henry VIII and relatives.
DD> Heinlein wrote "science fiction" and it's amazing how much ofthe stuff
DD> he "blue skyed" in his work had come to pass. Asimov wrote both
DD> science fiction and mysteries and won the top award in both
DD> categories. The top award for mysteries/detective stories (the EDGAR)
DD> in novel, serialized
DD> novel and short story categories. Louis Lamour won multiple SPUR
DD> awards as well as Oscars for his writings. And James Lee Burke has
DD> more than one EDGAR for his output.
RH> Not my cuppa tea, tried sci-fi around junior high school but never
RH> developed an interest in it. Might try Louis Lamour one of these days.
Another good Westerns/Frontier author is Elmer Kelton - also a multiple
"Spur award" winner from the Western Writers of America.
DD> I enjoy sci-fi, mysteries, historical fiction (and fact),
DD> biographies, etc. And I much prefer reading a book to watching the
DD> boob tube or the movies.
RH> I enjoy a well written biography; David McCullugh (think I spelled the
RH> name wrong) wrote one on Harry Truman that I enjoyed. As for tv--news,
RH> Jeopardy and (in the summer) America's Got Talent is about all we
RH> watch.
TV for me is just a "babble box". It does keep Dennis entertained though.
He seems to have one or the other of the "Talking Head" channels pouring
out their soporific drivel droning away formuch of the day. Or re-runs of
"F Troop".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Horsemeat Sirloin w/Ground Cherries
Categories: Exotics, Wine, Fruits, Nuts
Yield: 4 Servings
4 (1 lb ea) horse meat sirloin
- slices; boneless
MMMMM--------------------GROUND CHERRY SAUCE-------------------------
1/4 c (60 mL) extra virgin olive
- oil
1 tb (15 mL) French shallots;
- chopped
3 tb (45 mL) Sicilian pistachios
1/4 c (60 mL) white wine *
1/2 c (125 mL) ground cherries;
- halved
2 ts (10 mL) white wine vinegar
2 ts (10 mL) maple syrup
1/4 c (60 mL) demi-glace sauce;
- reconstituted
* Substitute of white grape juice will work.
In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown
the shallots and peanuts. Deglaze with the white wine. Let
reduce by half. Add ground cherries and let simmer 1 to 2
minutes.
Fold in the vinegar, maple syrup and demi-glace sauce.
Simmer 1 minute. Set aside. In a hot frying pan, add the
rest of the oil and cook the slices of sirloin 2 to 4
minutes each side.
Serve with the ground cherry sauce.
From:
http://www.metro.ca/recette
Uncle Dirty Dave's Archives
MMMMM
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