Subj : Various was:Nawlins was:
To   : Ruth Haffly
From : Dave Drum
Date : Sat Apr 01 2023 06:15:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Canada Dry is ..... OK but overpriced (all soda is these days). I'm
 DD> buying bottles of lemon juice at ALDI and tarting up my tap water for
 DD> my hydration - if I'm not drinking coffee or tea.

 RH> We have a reverse osmosis filter on our kitchen sink; most of the time
 RH> I'll just have water from that. Steve likes the liquid mix in
 RH> concentrates added to his water. I'll buy a carton of sparkling water
 RH> from time to time, especially during the summer, as an alternative to
 RH> the still water. Today, with lunch, I had a peach one--left over from
 RH> last summer, discovered when cleaning out the R-Pod before we traded
 RH> it.

Didja get a bigger one or just a newer example in the same size?

I like the flavoured seltzers ... or even just unflavoured club soda.
But, with the way prices have escalated I have decided to economise.

 DD> My go-to ginger ale used to was Seagram's (a Co' Cola label). I'm not
 DD> a big fan of Pepsi and its products. Overhyped and waaaaaaay too
 DD> sweet. Even their Zero Sugar stuff.

 RH> I rarely have a pepsi product for the same reason. Became a Coke fan in
 RH> college, then my mom inherited some Coke stock so she started stocking
 RH> the fridge with it. I switched to the diet Coke in the early 90s so I
 RH> could cut my sugar intake a bit--at the time I was drinking 2 cans of
 RH> Coke a day.

Much for the same reason I started on "diet" soda - even before the extra
sugar problem (Type 2 Diabetes) was diagnosed. I just figured that all of
the sugar can't be good for me.

I prefer Coke Zero to Diet Coke ... which still has that nasty (to me) 
"Diet taste" from the sweetener used.

     8<----- SNIP ----->B

 DD> We've got an Indian place like that here. Flavor of India is in a
 DD> small out-of-the-way strip mall. My lunch-bunch tried it one fine
 DD> afternoon.

 RH> Sounds like a place we would enjoy. I always have to ask about the heat
 RH> level tho; since we left AZ my tolerance level has dropped somewhat.

I didn't hit anything with a real "wake-up" call buried in it. Even the
dishes labeled as "spicy" were well within my heat tolerance ... altho
I took a small sample to try before returning for a full serving.  Bv)=

 DD> We were the only non-brown skinned, black haired, dark eyed patrons in
 DD> the place. The food on their buffet was most excellent and I was
 DD> pleased to be introduced to mango I scream. We have a fair amount of
 DD> South Asian floks here, mostly working in IT for the state or one of
 DD> our insurance companies. What we most appreciated at "Flavor" was
 DD> that the spices were not "dumbed down" for the pale faces. I have
 DD> gotten an education in how

My weekly "lunch bunch" is going to go back there in a couple weeks, We
will be a somewhat smaller group as the Black Camel has knelt for some
of our regulars. What's really scary is that some of them are/were 
younger than I am.

Really spicy Indian grub ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan Style Frango Vera
 Categories: Poultry, Chilies, Vegetables, Herbs
      Yield: 2 servings
 
      2    Drumsticks
      1 ts Turmeric powder (Haldi)
           Salt
           Sunflower Oil

MMMMM----------------------RECHEADO MASALA---------------------------
     10    Dry Red Chilies
      3 cl Garlic
      2    Cloves (Laung)
      1    (1") Cinnamon Stick
           - (Dalchini)
      1 ts Whole Black Peppercorns
      1    Onion; chopped
     18 g  Tamarind Paste
 
  To begin making the Goan Style Frango Vera Recipe, we
  will first grind the ingredients for Recheado masala.
  
  In a mixer-jar, combine red chilies, garlic, cloves,
  cinnamon stick, whole peppercorns, onions, and tamarind.
  Grind into a smooth paste along with some water.
  Transfer into a bowl and set aside.
  
  Wash and clean the chicken thoroughly. Make scores on
  your drumstick and apply the masala nicely over the
  chicken along with some turmeric powder, salt and
  marinate for at least 1 hour.
  
  Heat a flat skillet with oil on medium flame, place the
  drumstick and allow it to sizzle. Cook on slow heat and
  keep turning the chicken till it is evenly done.
  
  The chicken will take about 12-15 minutes to cook and
  you will get a nice roasted chicken.
  
  RECIPE FROM: https://www.archanaskitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I used to be an agnostic, but now I'm not so sure.
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