Subj : Re: Spicy Tomato Soup To : Sean Dennis From : Dave Drum Date : Thu Feb 23 2023 05:17:00 -=> Sean Dennis wrote to Dave Drum <=- DD> But fr my $$$ Red Gold is simply the best tomato products I have found. SD> I do like Red Gold canned maters for my chili when my mom's tomato SD> plants aren't busy producing 20 pounds of tomatoes a week. And the sweet part is - they've done all the slicing and dicing for you. Bv)= SD> I've been quiet lately. I've been very busy doing a lot of BBS-related SD> programming and discovering that with my blood sugar being in better SD> control (woke up this morning and scanned my glucose sensor; it SD> reported 120 mg/dL so I am verwy happy), it's been easier for me to SD> program. I've successfully ported my line of BBS doors to FreeBSD, SD> Linux, Win32, OS/2, and DOS (of course). Put it off for 20 years and SD> am happy I finally tackled it. If you look at the doors menu on my BBS, SD> except for "Mastermind", all of the rest of the doors are doors I SD> wrote. Scrabble is the only door that ever held more than a cursory interest for me. And, as you said in e-mail, it's a genuine PITA to port to your system. I can live without.You were my only opponent since Nancy kicked it. Maybe I'll do an internet search to see if there is an on-line game available. BTW - I'm still monitoring my sugars via the pincushion finger method. The One-Touch tells me my fasting sugar is 93 this morning (IOW the usual for me). SD> It's supposed to be 80F today...80F tomorrow...then 52F on SD> Thursday...then a cold and rainy weekend. I hate it when we get teased SD> with spring! Gonna sun yourself in your Speedo? It's 52F as I type this. Forcasted to drop to 45F w/high wind warnings indicating a front coming through. It got very wet yesterday .... but stayed warm enough I didn't have to shovel anything. Tomorrow is forecast 36F then a warming trend. Effing groundhog. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Woodchuck au Vin Categories: Game, Wine, Vegetables, Herbs Yield: 5 Servings 2 tb (to 3 tb) olive oil 1 Groundhog; cleaned of scent - glands, boned, and cut in - strips or bite-sized pcs 2 Shallots; chopped 2 lg Carrots; in 1/2" dice 1 cl Garlic; minced 1 c Beef stock or water 2 c Dry red wine 3/4 c + 2 tb white vermouth 2 ts Coarse ground black pepper 1/4 ts Dried thyme 1 Bay leaf 2 tb Chopped fresh rosemary 1 1/2 c Pitted Cerignola olives; - very coarsely chopped 2 tb (to 3 tb) flour Chopped fresh flat-leaf - parsley Salt The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient. Place a Dutch oven over medium-high heat for 1 minute. Add olive oil. When the oil is hot, add woodchuck meat and saute until lightly browned on all sides. Transfer to a plate and set aside. Add shallots and carrots to pan and sauté until lightly browned. Add garlic and saute for 1 minute. Add stock or water, red wine and 3/4 cup of vermouth. Stir with a wooden spoon, scraping bottom of the pan. Return meat to pan, and add pepper, thyme, bay leaf, and 1 tb of the rosemary. Cover, reduce heat to low, and simmer for 20 minutes. Add olives and remaining 1 tablespoon rosemary. Cover and simmer, stirring occasionally, until meat is tender, about 45 minutes. Discard bay leaf. Raise heat and boil uncovered until liquid is slightly reduced. In a small bowl, mix remaining 2 tablespoons vermouth with enough flour to make a soupy paste. Thicken sauce to taste by adding paste a tablespoon at a time, simmering for a minute after each addition; all of the paste may not be needed. Stir in parsley, and season w/salt if needed. If desired, serve over rice or egg noodles, or with boiled potatoes. Yield: 3 to 6 servings, depending on size of groundhog and squeamishness of guests. Note: A groundhog has small scent glands under the forearms and in the small of the back that must be removed. The insulating fat under the skin should also be removed. A dressed groundhog does not require soaking, though many people recommend soaking overnight in salted water. As with all game, the meat of older animals is tougher and has a stronger, gamier flavor than a young animal. This recipe may also be made with the boned meat of one large or two small rabbits. FROM: Joe McDonald/Corbis From: http://www.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "Laughter is the fireworks of the mind." -- Josh Billings --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .