Subj : Re: soda pop To : Ruth Haffly From : Dave Drum Date : Tue Sep 13 2022 05:23:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> What paper cups and sandwich wrappers? Fats food was not a thing then. DD> McDonalds did not even have its first location until 1955. And wasn't DD> in my area until 1957 .... with one store. RH> There were (and still are) mom and pop type places where you could get RH> a burger or hot dog, fries and a drink to go. I remember one in a town RH> about an hour from us; our bus load of Girl Scouts stopped there on the RH> way to & from camp. It was called The Pink Pig--had only picnic tables RH> outside, no indoor seating so I'm sure lots of paper was lost to RH> breezes that came up out of nowhere. Eating whilst going down the road was not a "thing" in the 1940s and/or early '50s. There were drive-in with car-side service by car-hops and similar ... Sonic is ann attempted revival of that model. But I fear it has gone the way of the drive-in movie theater. DD> I like to think I'm relatively thrifty. I've never had enough ca$h-on- DD> hand that I ever felt comfortable throwing away assets that could be DD> turned into money thence into food/shelter. RH> We try not to either. That's why places like ReStore or Goodwill get RH> donations every so often. DD> Ditto DD> Title: N.Y.T. Ropa Vieja DD> Categories: Beef, Vegetables, Fruits DD> Yield: 4 servings RH> Looks good; I'll have to see how it compares to the recipies for RH> the RH> same in my Mexican cook books. DD> Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted DD> it, though. RH> Yes, they have. Similar cultures in a lot of ways, even foods. DD> As Weller told me an another post every Spanish speaking political sub DD> division seems to have its own version. I've not seen it on offer at DD> any of the many authentic Mexican venues around this area. RH> I've seen it in various places; it's one of my usual orders. I'm much more likely to get something involving pork, refritoes and rice. There is a short list (in my area) of Latino venues that offer pork in addition to the more usual chicken and beef dishes. DD> This Cuban sandwich is my favourite Jimmy John's order: DD> Title: Cubano Sandwich DD> Categories: Breads, Cheese, Pork, Vegetables DD> Yield: 10 servings RH> Looks good--I've been to a JJ's once--out in LV, NV when our older RH> daughter was living there. DD> Jimmy John Liautaud is almost a homie and a real person. His chain is DD> much nicer (for my $$$) than Subway. There is a JJ's on Wake Forest DD> Rd. in Raliegh. (and seven other locations). RH> We've passed it many times, just never stopped in. Fast food out, when RH> we're around home, is usually C-F-A. If you're in the mood for non-chicken, Jimmy John's is a much better sandwich than Subway. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tacos de Carnitas Categories: Pork, Vegetables, Herbs, Chilies, Citrus Yield: 7 Servings 3 lb Pork shoulder 7 Strips orange zest 5 cl Garlic; minced 1 lg Onion; chopped +=PLUS=+ Fine chopped onion; garnish 1 1/4 ts Crushed red pepper flakes 1 (1") Mexican canela cinnamon - stick 2 Bay leaves 1 1/2 ts Crushed, dried oregano - leaves 1 1/2 ts Kosher salt; more to taste 1/4 ts Ground cloves 24 sm Corn tortillas; warmed, for - serving Chopped cilantro; garnish Salsa; garnish Trim any thick fat from surface of pork. Cut meat in 1" cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves. Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn. UDD NOTE: I highly recommend that you bring the pork to a boil, reduce to a simmer and skim the scum BEFORE adding the other ingredients. Otherwise all of the ingredients that float will mix with the scum and be skimmed out along with the scum and the dish will be largely under-seasoned. Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve. By Kim Severson YIELD: 6 to 8 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... "Rudeness is a weak man's imitation of strength." -- Eric Hoffer --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .