Subj : Different Cuisines
To   : Ruth Haffly
From : Dave Drum
Date : Tue Mar 19 2024 05:42:00

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

 DD> If you've never had mango I scream and you get a chance to try it - by
 DD> all means give it a whirl.

 RH> We've had it a number of times. Didn't get it this time as we were
 RH> doing take out, not eating in.

 DD> Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it
 DD> before Moose Tracks or Washington Cherry (two of my usuals).

 RH> I made the mistake of getting a Moose Tracks cone once, and then the
 RH> young man scooping and his manager (!!) both denied there was peanut
 RH> butter in it. Steve tasted it, agreed with me and they finally
 RH> conceeded that yes, there is peanut butter and that they need to post a
 RH> sign to warn peanut sensitive people. They also comped that cone--which
 RH> Steve finished and I got another flavor. My usual is some sort of
 RH> chocolate so at our usual place in town I'll split a small scoop with
 RH> chocolate on the bottom, something else on top. Last time it was
 RH> chocolate raspberry on top--yummy. This place makes their own ice
 RH> cream, no artificial colors or flavors.

That sent me to the search engines. I don't get peanut flavour in the
stuff I get (It's Your Churn brand) I find that they do sell a "Peanut
Moose Tracks" variety - which I have never tried. The disclaimer on the
"Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility
that uses wheat, egg, peanuts and tree nuts." It's Your Churn is made by
Denali Flavors.

     8<----- CUT ----->8

 RH> I think my most common "make" other than American is Italian, followed
 RH> by sorta Mexican and mock Chinese. About once a year, when the weather
 RH> starts cooling off, I'll pull out all the stops and do sauerbraten with
 RH> red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
 RH> over the planet.

Living single - my housemate seldom is on my meal schedule, nor does he
partake of wehat I make except on rare occasions - I tend to so very 
simple meals for the most part with the occasional foray into something
more elavourate that freezes well.

Sauerbraten is fairly easy and can be made with slow cooker - as I did
when I made the venison sauerbraten for the Y2K picnic that I hosted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Sauerbraten Marinade
 Categories: Marinades, Rubs, Herbs
      Yield: 1 Recipe
 
MMMMM----------------------------RUB---------------------------------
      2 ts Salt
      1 ts Ground ginger

MMMMM--------------------------MARINADE-------------------------------
  2 1/2 c  Water
      2 c  Cider or red wine vinegar
    1/3 c  Sugar
      2 md Onions; peeled, sliced,
           - divided
      2 tb Mixed pickling spice;
           - divided
      1 ts Whole peppercorns; divided
      8    Whole cloves; divided
      2    Turkish bay leaves; divided
      2 tb Oil
 
  In a small bowl, combine salt and ginger; rub over meat.
  
  Place in a deep glass bowl. In a large bowl, combine the
  water, vinegar and sugar. Pour half of marinade into a
  large saucepan; add half of the onions, pickling spices,
  peppercorns, cloves and bay leaves. Bring to a boil. Pour
  over roast; turn to coat. Cover and refrigerate for 2 - 4
  days, turning twice a day.
  
  To the remaining marinade, add the remaining onions,
  pickling spices, peppercorns, cloves and bay leaves. Cover
  and refrigerate.
  
  TO COOK: Drain and discard marinade from meat; pat dry.
  Brown roast in oil on all sides. Place in a Dutch oven or
  crock-pot. Put one cup of reserved marinade with all of
  the onions and seasonings into a small sauce pan and bring
  to a boil. Pour over meat (cover and refrigerate balance
  of marinade). If using the Dutch oven cook at a simmer for
  3 hours or until the meat is tender. If using a crock-pot
  put the meat into the crock-pot and set to low, cook until
  meat is tender.
  
  TO MAKE GRAVY: Strain cooking juices, discarding onions
  and seasonings. Add enough reserved marinade to the
  cooking juices to measure 3 cups. Pour into a large
  saucepan; bring to a boil. Reduce heat and simmer until
  gravy is thickened. Slice roast and serve with gravy.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Paraffins: Found on the sides of fish
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