Subj : 'Maters [1] To : Dave Drum From : Ruth Haffly Date : Thu Aug 03 2023 16:21:59 Hi Dave, 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. DD> True, that. But I had already slathered the bread with copious amounts DD> of Bossy's Bounty and didn;t need the extra salt. True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried it with unsalted butter and it just didn't taste right. Switched to salted butter and it tasted much better. DD> 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. DD> All I would do with a skewer after using it for cake decorating is to DD> rinse under very hot running water, dry, and return to its storage DD> spot. We have some metal skewers but they're bigger, can't get as fine a line as I can with a tooth pick for drawing in icing. 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) DD> Poor dude, allergic to corn and tomatoes react with his arthritis. I He also goes easy on the white potatoes for the same reason. Anything in the nightshade family is a potential problem for him. DD> have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps DD> it's DD> effects down to a dull roar. No more having to sleep sitting up or in DD> the recliner. He's using it; I tried it and it didn't do a thing for me. Meds help keep it down to a tolerable limit. 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> 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 DD> It's just an ingredient in this case. It's pretty bland in any event. I know, but if it's something we don't care for, I don't cook with it. DD> If I'm in a restaurant setting I'll generally order bleu cheese (using DD> a ranch dressing-like base in most restaurants) or, if available Too strong for me. Before we were married, Steve said that he liked bleu cheese dressing so I tried it. Thank you, but I'll stick with my favorite, 1,000 Islands, or French or Italian if the "islands" aren't available. Russian is harder to find when eating out but it's also an acceptable alternative. red DD> "Russian" dressing - which is *not8 Russian, being invented in New DD> England by James Coburn in the early 20th century. DD> Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I DD> call this sauce universal because it is great with everything; DD> potatoes, meats, poultry, salads, pasta, ragu...you name it. However, DD> this sauce DD> goes the best with fish. Yes, fish. Just try it- it is delicious. You DD> will never go back to ketchup or any other generic sauce." DD> Title: Universal Sauce DD> Categories: Sauces, Vegetables, Cheese DD> Yield: 1 /2 litre Interesting......... --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Is this a Kodak moment or a Maalox moment? --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .