Subj : Re: Al K. Haul To : Ruth Haffly From : Dave Drum Date : Tue Jan 02 2024 07:40:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> It does add flavour. As beer adds flavour to things .... mostly from DD> the hops. In batter for deep frying it's one thing but in chilli (I DD> see a lot of recipes that call for beer in the chilli) it's an DD> undesirable (to me) bitter undertone brought on by the hops in the DD> brew. RH> The bitterness of the hops is the why we don't like it and wouldn't use RH> it for cooking. I've seen a lot of recipies that look good until I RH> start reading the ingredients listing. When I see beer, ale or stout RH> listed, I'll think "well, it looked good until I saw.....". It sort-of depends on the beer. Some beers are "hoppier" than others. Budweiser is sweeter than bitter, for example. And Coors has little flavour at all. And bitter works in many recipes. It is, after all one of the basic "tastes". Sweet, sour, salty, bitter, and that Japanese favourite 'umami'. DD> I buy small piccolo/split bottles that hold 187 mL or about 6 DD> RH> tabvlespoons. IOW enough to flavour the dish without the rest of the DD> jug turning to vinegar while waiting to be used. Bv)= Besides, DD> they're cost effective. RH> We've been buying the little cardboard boxes that hold maybe half a RH> litre, usually one red, one white. So far none have turned on us; we RH> put open ones in the fridge and use it from time to time. DD> I usually don't have room in the ice box for stuff that should be in DD> there. Or the freezer. Mostly because Dennis is a pack-rat. I'm not DD> scheduled to work next Tuesday so there's going to be a big clear-out DD> to the bare shelves - which will get washed and spiffed up. All DD> science experiments and "what is this?" item will be binned, etc. RH> Sounds like a good idea. We've probably got some stuff in our fridge RH> that should find a new home in the trash can. I'm going to do it the evening before trash day so it doesn't have time to take over the wheelie bin. Or attract raccooons, tree rats and opossums. 8<----- EDIT -----.8 DD> I grew up in small(ish) towns with substantial immigrant and first DD> generation populations - many Italian families many of whom had big DD> grape arbors and made wine for family consumption. Oddly the families DD> of French heritage didn't follow that practice. RH> Town I grew up in was well settled by (mostly) Scotch-Irish long before RH> my parents moved there. Farming was mostly dairy but from what I've RH> read, there was a time when cauliflower was a big cash crop in the RH> area. Most farms these days are strictly "ca$h grain" and the farmers shop at stupormarkups. Our family farm rotated crops between corn, soybeans, wheat, oats, alfalfa, rye and sorghum (a relative of corn). And we had a small orchard with apples, peaches, apricots and paw-paw trees. The orchard and the acre+ "truck" garden were bordered by blackberry and raspberry brambles. And there was a strawberry bed at the top of the garden. DD> If I'm using hard liquor as a flavourant I always buy it in DD> Railroad Bottles (50 mL) RH> Never heard that term before but I guess it pre dates airplane RH> bottles. (G) DD> I was told by a friend (and fellow chilli cook) who had been a cook on DD> transcontinental trains that the small bottles served two (or more) DD> purposes. Inventory was easier - and it made it harder for an DD> unscrupulous attendant/bartender to deplete the stock by nipping at DD> the bottle. And since the bottles contained about a "jigger/shot" of DD> booze, measurement was simple. RH> Sounds like a win-win all the way around (except for the unscrupulous RH> folks). We had our first meal on a train this past spring on our trip RH> to Denali from Whittier, Alaska. We were seated so that we could see a RH> bit of the kitchen as waiters came in/went out; from what we could see, RH> it was very tight working space. The menu we were offered was very RH> limited, looked like very minimal cooking was actually done on the RH> train except maybe the salmon chowder. The rest of the hot offerings RH> were probably just microwaved. Railroad dining car galleys are, of necessity, very tight quarters. And they put out some amazing dishes. Airlines, OTOH, use pre-made, nuked to serving temperature dishes for their in-flight offerings. If you've eaten airline food you'll know it's all lowest common denominator stuff. My first railroad meal was on the Rock Island Twin Cities Rocket and I was 14 years old. Roast Duckling w/Orange Sauce. I managed to get more of it in me than on me. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Duck a L'Orange Categories: Poultry, Citrus, Fruits Yield: 2 3 lb Whole duckling; thawed if - frozen 2 ts Grated orange peel 1/2 c Orange juice 1/4 c Currant jelly 1 tb Lemon juice 1/8 ts Ground mustard 1/8 ts Salt 1 1/2 ts Cornstarch or arrowroot 1 tb Cold water 1 md Orange; peeled, sectioned 1 tb Orange-flavored liqueur; opt - Curacao or Triple Sec Set oven @ 350-|F/175-|C. Fasten neck skin to back of duckling with skewer. Fold wings across back of duckling so tips are touching. On rack in shallow roasting pan, place duckling, breast side up. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Roast uncovered about 2 hours 30 minutes or until thermometer reads at least 165-|F/74-|C and legs move easily when lifted or twisted. If necessary, place tent of foil loosely over breast during last hour to prevent excessive browning. Place duckling on warm platter; cover and let stand 15 to 20 minutes for easiest carving. Meanwhile, in 1 quart saucepan, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. In small bowl, mix cornstarch and water; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the sauce. Serve with remaining sauce. NOTE: Piercing the duck skin lets much of the unwanted fat drain away. Using a fork, pierce the skin all over, especially at the breast, but donrCOt pierce the flesh. RECIPE FROM: https://www.bettycrocker.com Uncle Dirty Dave's Archives MMMMM .... Whiskey is the byproduct while making slop to feed hogs. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .