Subj : Cookware was: Pick Your To : Ruth Haffly From : Dave Drum Date : Fri Mar 03 2023 07:04:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> One time I had made some pestp using dandelion greens from the front DD> yard and was having it with spaghetti noodles when a fried of Italian DD> descent dropped by. I fixed him a plate and he exclaimed "This is like DD> my old grandmother used to make!" DD> Who knew ... I just made it up as I went along. RH> And his grandmother had probably done the same. (G) And learned it from HER mother. 8<----- EDIT ----->b DD> I have a big red graniteware pot with a mesh basket to fit it for DD> those purposes. I haven't a bowl big enough to use for more than one DD> or two pieces of fruit - with the pour over boiling water method. RH> I've got bowls ranging in size from 2 cups to 16 quarts in stainless RH> steel or aluminum. The 16 qt one we bought fairly early on in our RH> married life; it even travelled to Germany with us when we had to take RH> a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or RH> tomatoes for skinning; they hold a good number of fruit. DD> Don't got any metal dinnerware. Except some souffle' boats I bought DD> off of eBay for use as chilli bowls. All my metal vessels are DD> cookware. I do have a 3 qt (ish) heavy serving dish I got as a DD> "premium" from Coca Cola rewards points. And a larger diameter, short DD> walled bowl of about the DD> same capacity - but that one would not allow for covering fruits with DD> boiling water. RH> We used to have a mix of pyrex and metal bowls, decided to go all metal RH> when one more of the pyrex ones broke. Down side is that I can't use RH> the metal ones in the microwave. I've never broken (except by bring butter-fingered and dropping on the floor) any Pyrex. I've got a set of amber visions sauce pans I aquired from a friend's estate sale. I always have to remember to use a "hot pot" when cooking with them because hot glass looks very much like cold glass and there are no insulated handles. This recipe calls for orange liqueur and tequila. TBH I don't see why. If I ever make it I'll likely sub orange juice concentrate for the flavour and blow off the tequila altogether. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Giant Shrimp in Habanero Sauce Categories: Seafood, Vegetables, Chilies, Herbs, Dairy Yield: 6 servings 1 oz Olive oil 4 cl Garlic; minced 3 Shallots; chopped 1/2 lg Onion; minced 1 Habanero chile; minced 1 Whole tomato; peeled 3 Bay leaves 6 Epazote leaves 3 Branches fresh thyme 7 Mint leaves 1 oz Orange liqueur (Curacao) 1 oz Tequila 8 oz Whipped cream Salt & fresh ground pepper 36 Jumbo (u-12) shrimp; shelled - de-veined Recipe courtesy of La Serenata de Garibaldi SERVING SUGGESTIONS: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices Heat a grill. Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper. Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice. "Best of Visions Cookware Skillet Recipes" RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... Belgian food is just French food with German finesse --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .