Subj : Re: Air Quality To : Ruth Haffly From : Dave Drum Date : Sun Jul 30 2023 06:28:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Nothing like a good tomato sandwich. Tradition is that it's just sliced RH> tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten RH> standing over a sink. I'll have mine on whole wheat or sourdough miche RH> bread, toasted, and add some lettuce and bacon. My most memorable tomato sandwich came about using beefsteak tomatoes from the backyard, still warm "Rustic Italian Cheese Bread" from the bread machine and (lots of) butter. I've posted that bread recipe here a few times. No mayo and most definitely no Miracle Wimp. RH> We do a lot of chicken--Steve grilled some thighs last night with lemon RH> pepper seasoning. We'll use them up tonight, with salad and probably RH> applesauce--low fuss cooking. DD> I'm currently experimenting with doing bacon wrapped franks in the DD> over- the-stove nuker. I had to make a special trip to the store to DD> get a box of toothpicks - since the metal skewers I'd use on the grill DD> or in the oven cause major sparking and light shows in the microwave. DD> Bv)= RH> I keep toothpicks on hand, both in the house and in the camper. Bacon RH> wrapped franks sound good--add some baked beans as a side and maybe RH> some bread (or use a bun) to sop up the juices. Since I've got the china clippers I've had scant use for toothpicks except as mini-skewers. And I have metal skewers that I use for most purposes so I let them run out and not get replaced until this project came along. DD> It's looking like 4 1/2 minutes is where I'll wind up. The bacon is as DD> crispy as it needs to be without the hot dog having all the juices DD> dried up by the trip through the experience. RH> I'll have to remember it next time I get some hot dogs. Otherwise, I RH> think everything else is on hand. DD> Someone gifted us with a plastic grocery sack of (obviously) home DD> grown tomatoes the other day. I wish I knew who so I could thank DD> them and/or return the favour. But no one admits to the deed. RH> Enjoy them; the season is all too short. If I'm raising them myself the season can stretch well into September and maybe October depending on the date of the fist "killing" frost. DD> Still, I made this for lunch yesterday .... Varying from the DD> recipe only in using wheat bread in place of the white called for. DD> Next go I'm going to try using some Tony Chachere's (green can) DD> Creole Seasoning in place of the specced Furikake. Should work well. RH> I've got a couple of jars (different combos of seasonings) of Furikake RH> on hand--started buying it when we were in HI. I usually sprinkle a bit RH> on cooked brown rice. What I grabbed was Wasabi Furikake. I use it on French fries and a few other things. I keep, also, white miso and Shichimi Togarashi (rather like Furikake but "zippier") RH> ... Books are better than TV; they exercise your imagination. DD> True dat. And why only give scant attention to the groove tube. RH> I give some attention to it, not a lot tho. Here's a recipe from a TeeVee channel that used to was a lot better than it is today. It's for restaurant sized quantities of stuff but it looks interesting. If I ever have occasion to cater/cook for a large group I might give it a go. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken Categories: Poultry, Vegetables, Herbs, Rice, Chilies Yield: 8 servings MMMMM-------------------SWEET & SAVORY SAUCE------------------------- 2 qt Brown sugar 1/2 quart white sugar 2 qt Soy sauce Fresh ground black pepper 5 oz Minced garlic MMMMM----------------------FRIED CHICKEN----------------------------- 1/2 ga Deep-frying cream-based oil 5 lb Boned, skin-on, chicken - thighs 1 lb A-P flour +=MIXED WITH=+ Garlic powder; for dusting MMMMM-------------------------TO SERVE------------------------------- Steamed white rice Tuna-macaroni salad Avocado slices Sliced green onions Homemade Garlic Aioli Furikake Hawaiian Tangy Chili Peppa - Watah MMMMM------------------HOMEMADE GARLIC AIOLI------------------------- 3 lg Eggs 3 lg Egg yolks 1 oz Sweet chile sauce 1 oz Minced garlic 1 oz Lemon juice 1 qt Soybean oil Garlic salt & ground black - pepper MMMMM-------------HAWAIIAN TANGY CHILE PEPPA WATAH------------------- 1 qt Apple cider vinegar 3 oz Sweet chile sauce 2 oz Sriracha chile-garlic sauce 1 oz Garlic cloves 1 oz Sea salt 8 Hawaiian chile peppers SPECIAL EQUIPMENT: immersion blender RECIPE COURTESY OF: Broke Da Mouth Grindz FOR THE SWEET AND SAVORY SAUCE: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4" sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic. FOR THE FRIED CHICKEN: Heat the frying oil in a commercial deep fryer to 350ºF/175ºC. Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes. Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half. Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chile peppa watah in a ramekin. HOMEMADE GARLIC AIOLI: Combine the eggs, egg yolks, chile sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste. HAWAIIAN TANGY CHILI PEPPA WATAH: Combine the vinegar, chile sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results. RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... Never order the seafood at a hamburger joint in Saskatchewan. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .