Subj : Nawlins was: Ale - 8 was: To : Ruth Haffly From : Dave Drum Date : Thu Mar 30 2023 05:34:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Probably a rack thing that you drape the bacon over? I could never RH> see the sense of that one either. DD> That's wot I sayed, wasn't it? RH> That's what I deduced without looking up the https. (G) DD> Wasn't too difficult, I hope, with a clew like " DD> I also had DD> one of the "racks" " Bv)= RH> Yes, but racks can be flat or standing. In my lexicon if it's upright - it's a rack. If it's flat/horizontal it's a grate. RH> Maybe a combination of ginger and caffiene? I gave Nancy a can of RH> it RH> when she came down for the picnic we hosted in 2019; I don't RH> think it RH> had enough ginger for her tastes. (G) DD> The most ginger taste I get is from Vernor's Ginger Soda - the oldest DD> bottled/cannded soft drink in Continental North America. As some of DD> the adverts may tell you - it's ginger *soda* not ale or beer. RH> I've had that from time to time but probably the ginger ale I've RH> had most often has been Canada Dry. Canada Dry is ..... OK but overpriced (all soda is these days). I'm buying bottles of lemon juice at ALDI and tarting up my tap water for my hydration - if I'm not drinking coffee or tea. My go-to ginger ale used to was Seagram's (a Co' Cola label). I'm not a big fan of Pepsi and its products. Overhyped and waaaaaaay too sweet. Even their Zero Sugar stuff. DD> Was that an Echo Picnic? Did I sleep through one? RH> That was the last official one. Out of town attendees were Nancy, RH> Michael, Dale & Gail and Mark Lewis. Haven't heard much out of Mark RH> these days, hopefully it's work keeping him busy. DD> I seem to have totally spaced it. What year was that? I really miss DD> Nancy. She was a tough Scrabble opponent. Made me sprain my brain a DD> couple times trying to best her move(s). RH> That was September, 2019. I miss her too, especially when we go up to RH> NY to see Steve's family. We usually met up with her and Richard at RH> their favorite sushi place for a meal. Steve and I still stop there, if RH> possible, when we're in the area--missed seeing Richard by one day on RH> one visit. Hmmmmmm ... I remember (sort of) now. It was a busy time at work and we were short of help. They didn't want to let me take vacation days. If I remember correctly that was the year I had "Use it or lose it" vacation time and my District Manager approved me being "officially" on vacation for two weeks and also working my normal schedule. Effectively double pay for those two weeks. Pays to be a loyal minion sometimes. DD> Title: Alligator Sauce Piquante - Picnic DD> Categories: Loo, Exotics, Reptile DD> Yield: 2 Servings RH> Back in 2012 Steve and I were delegates to the Southern Baptist RH> Convention's Annual Meeting, held in NOLA. He ordered allegator "bites" RH> one night for supper; got a generous portion of breaded/fried allegator RH> pieces. While they were hot they were pretty good; after they cooled RH> off they were rather rubbery. I don't think we'll ever order them RH> again, but we can say that we've tried it. The next night we went to a RH> place called Mother's for supper and I had probably the best boiled RH> shrimp I've ever had, and an even more generous portion than Steve's RH> alligator. He had to help me finish them. (G) DD> Never got to Mother's - which is a well known .... famous really, DD> place in Restaurant Row. I was going to try one of the places on DD> Restaurant DD> Row ,,, Dooky Chase's, IIRC, but the prices made my throat slam shut. RH> That was our splurge meal and yet, not as much as it could have been. RH> We walked from our hotel, passed one of John Besh's places en route. RH> The menu was posted on the door--we could have maybe afforded an RH> appetiser there but had a whole meal at Mother's. DD> One the the best breakfast's I ever had was in a little DD> hole-in-hte-wall joint on Jefferson Highway near where I was DD> delivering bottles. I spent overnight in their (Sazerac's) parking DD> lot and woke up hungry. So, I dropped my trailer and took the DD> tractor down the street looking for an open place to get a bite. DD> Around the corner I happened upon a place with a parking spot for DD> my behemoth semi-tractor at the curb. So, in I went. The chatter DD> stopped and it got awfully quiet. I was the only pale-face in DD> the joint. The lady behind the counter asked "Do you know where you DD> are?" DD> To which I replied "Sign out front says 'CAFE'. Can I get a meal DD> here?" DD> She grinned and said, "You all right. Whatchou gonna have?". RH> Sometimes those are the best places. In Savannah we were sometimes the RH> only gringos in a Mexican place, also been the only round eye in our RH> favorite Korean place in HI. A little place like you described was in RH> Wake Forest when we came up to visit--had a good meal there. We moved RH> up and the place had closed--reopened a couple of years later as our RH> (now) favorite ice cream shop. We've got an Indian place like that here. Flavor of India is in a small out-of-the-way strip mall. My lunch-bunch tried it one fine afternoon. We were the only non-brown skinned, black haired, dark eyed patrons in the place. The food on their buffet was most excellent and I was pleased to be introduced to mango I scream. We have a fair amount of South Asian floks here, mostly working in IT for the state or one of our insurance companies. What we most appreciated at "Flavor" was that the spices were not "dumbed down" for the pale faces. I have gotten an education in how dishes from that region are supposed to taste. And what various terms mean ....... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biryani w/Goat Meat Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice Yield: 7 servings 2 1/4 lb (1 kg) goat meat; preferably - leg, in bite-size pieces 2 tb Garlic paste 2 tb Ginger paste 6 tb Oil; divided 2 lg Red onions; fine chopped 30 lg (to 40) curry leaves 2 Green chilies 2 tb Coriander powder 1 tb Ground cumin 1/2 ts Ground turmeric 1 tb Garam masala Salt 2 c Hot water; divided 50 g (1 3/4 oz) tamarind root 700 g (3 c) basmati rice 2 lg Onions; thin sliced, garnish 2 Drops orange food coloring; - opt 2 Drops green food coloring; - opt Put the goat meat with the garlic and ginger pastes in a large bowl and mix well to coat the meat with the pastes. Set aside for 20 minutes. While the meat is marinating, heat 3 tablespoons cooking oil in a large, deep pot or pan over medium heat. Add the finely chopped onions and fry until translucent. Add the curry leaves and green chilies, and fry for 1 minute. Add the powdered spices (coriander, cumin, turmeric, and garam masala) and salt to taste and mix well and cook for 2 to 3 minutes. Stir often to prevent burning. Add the marinated meat. Stir well and often and cook until the meat is browned. Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is tender. Keep checking at this stage as you do not want the meat overcooked and soft. While the meat is cooking, make the tamarind puree. Put the tamarind in a plastic or glass bowl and pour 1/2 cup of hot water over it. Allow the mixture to stand for 5 to 10 minutes. Strain the tamarind and water mixture through a sieve (do not use a very fine sieve) into a bowl to get tamarind puree. Add tamarind puree to the curry when you feel the meat is almost done. Stir well. Once the meat is cooked, set it aside and prepare the rice. Put the rice in a colander and wash under running water until water runs clear. Place in a large, deep cooking pot (preferably one w/handles). Add enough water to fully cover the rice, usually at least 4" over the surface of the rice. Add salt to taste. Bring the rice to a boil. Cook rice until almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm, whitish core.) Turn off the heat and strain through a colander and set aside. Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions until caramelized and golden brown. Drain and set aside on paper towels for later use. If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice until all the grains are well colored. Set aside for 10 minutes. Mix all 3 portions of rice together in a large bowl. Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot (which has a well-fitting cover). Evenly layer the cooked rice and the meat (with its gravy) in the dish to form at least two sets of layers (rice-meat-rice-meat-rice). Garnish with the caramelized onions. Cover the dish tightly. If your dish does not have a cover use two layers of aluminum foil (shiny side of both layers facing down toward the rice) and secure onto a dish with baking string. If you are using a handi (a deep pot with a nicely fitting lid) which has a flat rim, you can seal it by making a firm dough with flour and water and pressing this over the joint of the handi's rim and cover. Place the dish in the oven and cook for 20 minutes. Turn off the oven or barbecue and let the dish sit in the oven or barbecue until you are ready to eat. It's important that you only open when you are ready to serve. The way to serve biryani is to gently dig in with a spoon so you get through the layers. By: Petrina Verma Sarkar Yield: 6 to 8 servings RECIPE FROM: https://www.thespruceeats.com Uncle Dirty Dave's Archives MMMMM .... Some are born great, some achieve greatness, others hire PR agents. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .