Subj : 'Maters [1] To : Dave Drum From : Ruth Haffly Date : Sat Aug 05 2023 14:07:53 Hi Dave, 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. RH> True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil RH> combined well in my KA mixer) with the salted butter. Originally tried RH> it with unsalted butter and it just didn't taste right. Switched to RH> salted butter and it tasted much better. DD> I assume that's for making spreadable butter? Salt enhances DD> flavour(s). It's basically spreadable; if I want to spread it right out of the fridge, I'll nuke it for a few seconds. Otherwise, left out, it'll soften up on its own in a few minutes. DD> 8<----- SLICE ----->B DD> All I would do with a skewer after using it for cake decorating is DD> rinse under very hot running water, dry, and return to its storage DD> spot. RH> We have some metal skewers but they're bigger, can't get as fine a line RH> as I can with a tooth pick for drawing in icing. DD> I have a selection of various lengths and thicknesses. The smallest DD> are about 6" long and (about) 1/16" thick I just have the bigger ones, came with something for a grill, iirc. DD> DD> Poor dude, allergic to corn and tomatoes react with his DD> arthritis. I RH> He also goes easy on the white potatoes for the same reason. Anything RH> in the nightshade family is a potential problem for him. DD> Oy! Vet is mir! My chilli cook friend Les has an allergy to raw DD> tomatoes. When we lunch together I get the bounty. My only known food DD> allergy is to banananas. I can manage it with a 50mg Benadryl - but it DD> turns out I'm DD> not a big fan of 'nanners anyway. Bv)= AFAIK, I've no food allergies, just some strong dislikes. DD> have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps DD> its effects down to a dull roar. No more having to sleep sitting up or DD> in the recliner. RH> He's using it; I tried it and it didn't do a thing for me. Meds help RH> keep it down to a tolerable limit. DD> I would do meds if I had to. But I much prefer natural or herbal help. I would too, if they helped. 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. RH> I know, but if it's something we don't care for, I don't cook with it. DD> It a poor cook who can't suit him/her self. True, but when I was growing up, I had to cook to suit my dad, not always what I wanted to do. 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 RH> Too strong for me. Before we were married, Steve said that he liked RH> bleu cheese dressing so I tried it. Thank you, but I'll stick with my RH> favorite, 1,000 Islands, or French or Italian if the "islands" aren't RH> available. Russian is harder to find when eating out but it's also an RH> acceptable alternative. DD> I find that there are several variations on "Russian" dressing. I much DD> prefer the red variety of the pink/orange versions. DD> One of my favourite uses of blue-veined cheeses in salad dressing uses DD> Thousand Islands as a base and has gorgonzola grated/shredded over it. DD> red "Russian" dressing - which is *not8 Russian, being invented in DD> New 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 goes the best with fish. Yes, fish. Just try it- it is DD> delicious. You will never go back to ketchup or any other generic DD> sauce." DD> Title: Universal Sauce DD> Categories: Sauces, Vegetables, RH> Cheese DD> Yield: 1 /2 litre RH> Interesting......... DD> Olga has some very interesting (and authentic) recipes. I got onto her DD> website when Don Houston was active in the echo. Probably before your DD> time ... bu, maybe not. We're all old timers here with the exception DD> of Ben Collver (who's on an extended road trup) and a troll or two. I joined the echo in January, 1994 so had some overlap time with Don, but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Our necessities are few but our wants are endless... --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .