Subj : 'Maters To : Ruth Haffly From : Dave Drum Date : Thu Aug 03 2023 05:20:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> bread machine and (lots of) butter. I've posted that bread recipe here DD> a few times. No mayo and most definitely no Miracle Wimp. RH> That sounds good but I've never heard of using butter instead of mayo. DD> I generally do mayo but I seldom do just tomatoes as sandwich filler. DD> This instance the salt in the butter (I used LOTS of butter on the DD> warm bread) enhanced the tomato's flavour. RH> A sprinkle (or twist of a grinder) of salt would work just as well, RH> IMO. True, that. But I had already slathered the bread with copious amounts of Bossy's Bounty and didn;t need the extra salt. RH> We do a lot of chicken--Steve grilled some t 8<----- SLICE ----->B DD> All the sorts of things I use the meatl skewers or a stylus for. DD> Except I don't decorate cakes. RH> I don't decorate as many as I used to but it is something I've done RH> from time to time. A toothpick will draw a fine line and you don't have RH> to wash it up afterward. Same as using disposable decorating bags--less RH> to clean up at the end. All I would do with a skewer after using it for cake decorating is to rinse under very hot running water, dry, and return to its storage spot. 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. DD> I have learned it was next door - who I didn't even know had a garden DD> as it is masked from my view by her garage. She brought us another bag DD> last evening. Yuuuuum. RH> More to enjoy. Steve isn't eating too many tomatoes these days as it RH> aggravates his arthritis (he will eat a marinara sauce) so I don't buy RH> very many. We went out to a new branch of one of our favorite seafood RH> places (Cape Fear Seafood Company; they opened a place in WF) the other RH> night and he gave me all the tomatoes from his salad. Combined with all RH> that were on mine, I probably had a couple of tomatoes plus the greens RH> and everything else. Good thing I ordered the small portion of shrimp RH> and grits. (G) Poor dude, allergic to corn and tomatoes react with his arthritis. I have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps it's effects down to a dull roar. No more having to sleep sitting up or in the recliner. DD> If I'm raising them myself the season can stretch well into September DD> and maybe October depending on the date of the fist "killing" frost. RH> It went into early November the first year we planted tomatoes in AZ. I RH> used up the last of them (green) in making green tomato relish just RH> before Thanksgiving. DD> I've made "end of season" fried green tomatoes but not relish. RH> I like relish with some things and didn't have any on hand plus a RH> friend gave me a recipe to try so................... DD> What I grabbed was Wasabi Furikake. I use it on French fries and a few DD> other things. I keep, also, white miso and Shichimi Togarashi (rather DD> like Furikake but "zippier") RH> Off the top of my head I'm not sure what varieties we have but I don't RH> think they're wasabi. The store had a lot of different varieties; we RH> just grabbed a couple. DD> Yes, I know. I picked the wasabi because I wanted something with a bit DD> of zip to it. And I had had wasabi before. Turns out there is some DD> other zippiness along with the wasabi - not enough to blow your head DD> off but it will get your attention. DD> Here's a recipe from a TeeVee channel that used to was a lot better DD> than it is today. It's for restaurant sized quantities of stuff but it RH> I still watch it from time to time if we're spending the night in a RH> motel and Steve is absorbed in his computer. We've also watched RH> Discovery Channel shows sometimes, just as a wind down from a day on RH> the road. DD> looks interesting. If I ever have occasion to cater/cook for a DD> large group I might give it a go. DD> Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken DD> Categories: Poultry, Vegetables, Herbs, Rice, Chilies DD> Yield: 8 servings RH> I'd help you with it but don't know if I'd try doing it myself. It does RH> look good tho. DD> Here's the chicken recipe I mentioned above .......... DD> Title: Crumb-Coated Ranch Chicken DD> Categories: Five, Poultry, Breads, Herbs DD> Yield: 4 servings RH> Down side of that is that ranch is one of our least favorite salad RH> dressings. DD> 2/3 c Ranch salad dressing It's just an ingredient in this case. It's pretty bland in any event. If I'm in a restaurant setting I'll generally order bleu cheese (using a ranch dressing-like base in most restaurants) or, if available red "Russian" dressing - which is *not8 Russian, being invented in New England by James Coburn in the early 20th century. Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I call this sauce universal because it is great with everything; potatoes, meats, poultry, salads, pasta, ragu...you name it. However, this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic sauce." MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Universal Sauce Categories: Sauces, Vegetables, Cheese Yield: 1 /2 litre 2 lg Tomatos, 8 cl Garlic 2 tb Butter 2 tb Olive oil 1 tb Tomato paste 1 c Yellow cheese; shredded or - diced fine 3 tb White wine or grape juice Melt the butter in a sauce pan and add olive oil. Mix in the cheese and stir till the mixture is smooth. Dice finely the tomatoes and add to the mixture. Dissolve the tomato paste in 1/2 of hot water and pour into the pan. Add wine to the mixture. Finally, slice every garlic clove and mix into the sauce. Stir the sauce over the medium heat for about 5 more minutes. By: Karina Kedrovsky RECIPE FROM: http://www.ruscuisine.com Uncle Dirty Dave's Archives MMMMM .... "All new": Parts not interchangeable with previous model --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .