Subj : Re: Decrepitude
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jan 15 2024 06:47:58

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I had one of those but it went to live with my sister-in-law when her
 DD> old mixer's gears got all wonky. I replaced it with a Cuisinart stand
 DD> mixer for a lot less money than I paid for the KA. It's more than
 DD> adequate for my needs. and much nicer looking than the old Fire Engine
 DD> Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX

 RH> I've seen the fire engine red, as well as other colors. Since Steve was
 RH> still active duty Army at that time and we knew we had at least one
 RH> more move ahead of us, we went with the pewter grey color. It goes well
 RH> with whatever kitchen color I have (but I still like Alton Brown's
 RH> flame mixer). (G)

All the Kitchen Aids I remember seeing in person have been that garish
red. I pay so little attention to the boob tube that there may have been,
indeed, probably were, other colours shown on Emeril, Rachel Ray, David
Rosengarten or the Too Hot Tamales sets.

One of my favourites, back when I was watching TeeVee was David 
Rosengarten, host of Taste, he took a deep dive into a different food 
every episode. 

My other favourite show was the Two Fat Ladies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Two Fat Ladies' Scallops w/Leeks
 Categories: Fat ladies, Seafood, Wine, Dairy
      Yield: 3 Servings
 
     12    Fresh sea scallops on their
           - shells
      8    Young leeks
      4 tb Unsalted butter
           Salt & fresh ground pepper
      2    Shallots; minced
    2/3 c  Dry white wine
    1/4 c  Dry vermouth
    2/3 c  Heavy cream
      1 bn Parsley; flat-leaf, chopped
 
  Remove the scallops from their shells or ask your
  fishmonger to do this. Separate the white flesh from the
  roe (if still there) and detach the hard skin around the
  whites and the tiny black sac from the roe. Wash clean
  under a running tap. Halve the whites horizontally. Leave
  to dry off on some paper towel.
  
  Wash the leeks and discard the green parts (you can use
  them for soup or stock). Slice the white stems lengthwise
  into narrow strips about 2 inches long. Place in a
  saucepan with 2 tablespoons of the butter, a pinch of salt
  and 1/2 cup of water. Cover and simmer for 20 minutes.
  Keep hot.
  
  In another pan, melt the rest of the butter and then
  gently cook the shallots until they are soft. Add the
  wine, vermouth and the scallops, with their roe if
  available. Bring just to boiling point, then turn the heat
  very low and simmer for exactly 2 minutes, or less if the
  scallops are small.
  
  Remove the leeks from their liquid using a slotted spoon
  and place in a heated dish. With the same implement place
  the scallops on top. Add the leek juice to the scallop
  juice and boil briskly until the liquid is reduced to 1/2
  cup. Pour in the cream, bring back to a boil, and bubble
  for a moment or two. Season with salt and pepper. Pour
  over the arranged scallops and leeks. Scatter the minced
  parsley over all.
  
  Recipe by: Cooking with the Two Fat Ladies
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Sow your oats on Saturday night And on Sunday pray for crop failure.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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