Subj : Re: Tomatoes To : Ruth Haffly From : Dave Drum Date : Mon Oct 10 2022 06:36:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Arid-zona is pretty much year-around growing season More northerly DD> areas require judicious planning for late season harvests. RH> No, not actually except maybe some pockets. We were at about a mile in RH> elevation, got some snow, usually just a dusting 2 or 3 times a year RH> with occaisional heavier storms. OTOH, Flagstaff gets enough to operate RH> a couple of ski resorts. Night time temps do go below freezing on a DD> But the bulk of Arizona is not Fort Hoochy-Coochy and Flagpole. It's DD> more like Yuma, Tucson and Phoenix area. RH> True, cities, and we aren't fond of them. Tucson was easily 5-10 RH> degrees hotter than Fort Huachuca, Phoenix, 15-20. I never checked the RH> Yuma temps. It's all about elevation. Tuscon is somewhat more elevated than Phoenix but not as much as Flagstaff or Fort Whoosis. Yuma is lowest of the three mentioned. DD> 8<----- CUT ----->B DD> I really like tomatoes. My preferred burget toppings are tomato, DD> oinion and mayonnaise. And tomato juice is my go-to breakfast juice RH> I go for a slice of tomato, same of onion, a couple of pickles (bread & RH> butter type) and some leaf lettuce, if available. If not, then I'll RH> settle for ketchup and pickle relish. Breakfast drinks used to include RH> a big glass of orange juice and mug of tea, past ten years it's been RH> just tea. Tried a vegetable juice blend for a while but it just wasn't RH> as good as oj had been so decided to stay with just tea. DD> I leave the pickle off of most sandwiches. Lettuce, too, as it has DD> very little flavour. I'll use dill relish in making seafood or chicken DD> salad but if I'm doing a pickle with a sandwich I prefer a nice dill DD> spear as an accompaniment. RH> Most often my burgers are with just a bit of ketchup and pickle relish. DD> That comes under the heading of diff'rent strokes. RH> Yes, I'll also skip the bread, depending on what else is on the menu, RH> so I don't overdo the carbs. Bread helps soak up the grease, etc. and thus contributes to the flavour as well as the mouth-feel. Plus I can pick up a burger and walk around while chowing down. Con't do that with a nekkid burger patty - unless it's cooked to death and is dry and flavourless. DD> (as well as throughout the day in place of a can of soda). RH> I'll usually go for just plain water if I have a drink thruout the day. DD> I mix it up .... depending on my supply of tomato juice. Bv)= If I've DD> hit a nice sale and really stocked up I'll drink more than at more DD> usual times. But tomato juice is rich in vitamins and better for me DD> than Coke Zero or Diet A&W. RH> I'm home most of the time so it's easy to keep a glass near the sink RH> and fill it whenever I'm in the vicinity. DD> I'm habituated to flavours in my beverages. Again, a diff'rent strokes DD> thing. RH> Steve likes the liquid drink mix ins; a good squeeze (couple of RH> teaspoons or so) will flavor his drinks. If I have to drink a lot of RH> water, I'll flavor it with a lemonade dry mix in. I just use a squeeze of lemon to cut the chlorine tasta. Lime if I'm in a Mexican restaurant (the ones around here do more limes than lemons.) DD> Even when I'm drinking tea. I use honey for a sweetener - because it's DD> more falvourful than sugar or Splenda. And I generally brew up DD> flavoured tea ... but not Earl Grey. Bv)= Bergamot is one of the DD> flavours I will eschew gladly. RH> I use stevia as my sweetener as it doesn't have the carbs sugar or RH> honey have. My usual tea is British Blend, put out by Tetley, but Good RH> Earth Original Sweet & Spicy is a nice change of pace. I don't obsess about carbs. Carbs are fuel for the metabolism. DD> Here's my go-to flavoured tea: DD> Title: Make Your Own Constant Comment DD> Categories: Five, Beverages, Spices, Citrus DD> Yield: 1 /2 cup RH> Easy enough, and in small quantities, stays fresh. And makes excellent (hot) tea. I've tried it as iced tea and it's not nearly as successful. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tea-Smoked Game Hen Categories: Oriental, Poultry, Wine Yield: 3 Servings 1 1/2 lb Game hen Salt & ground black pepper 2 tb Chinese rice wine OR - dry sherry 2 tb Sesame oil 3 tb Jasmine tea leaves 4 tb Alder or hickory sawdust 6 c Peanut oil; for deep-frying Cut the bird in half, using poultry shears or a Chinese cleaver. Rub the halves with salt and pepper, wine and sesame oil. Allow to marinate for 2 hours. Dip the halves into boiling water for 1 minute. Remove and place on a rack for drying. Smoke the halves in a Cameron stove-top smoker for 15 minutes, using the tea leaves and the alder or hickory sawdust. Place the halves on a plate and steam in a bamboo steamer for 20 minutes. Allow the pieces to cook, then deep-fry in hot peanut oil at 375 degrees until golden brown and crispy, about 4 to 5 minutes. This recipe serves 3 to 4 as part of a Chinese meal. Comments: The game hen is a relatively recent bird, a development of modern agricultural science. However, in old China similar birds were common and this method of cooking remains a classic. Recipe Source: THE FRUGAL GOURMET by Jeff Smith Format for Meal Master by: Nancy Filbert From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Kill one man and you're a murderer, kill a million and you're a conqueror. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .