Subj : Re: Different Cuisines To : Ruth Haffly From : Dave Drum Date : Thu Mar 21 2024 06:40:02 -=> Ruth Haffly wrote to Dave Drum <=- 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. DD> That sent me to the search engines. I don't get peanut flavour in the DD> stuff I get (It's Your Churn brand) I find that they do sell a "Peanut DD> Moose Tracks" variety - which I have never tried. The disclaimer on DD> the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a DD> facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn DD> is made by Denali Flavors. RH> I don't recall what brand of ice cream this was, but we were in western RH> NY when we got it. I'm half inclined to say Hershey's but not 100% sure RH> on it. So back to the search engine - I've never seen Hershey's I scream. Which makes sense now that I know they are a east and northeast U.S. company. (The Ice Cream part anyway) Of course, that branched me to: Denali Flavours is a Wisconsin company which originated Moose Tracks - to wit: Moose Tracks is a branded flavor of ice cream owned and licensed by Denali Flavors Inc. (first made in 1988) The name "Moose Tracks" came from a mini golf course in Marquette, Michigan located in the Upper Peninsula of Michigan, which was right down the street from Jilbert's Dairy, the first ice cream shop to carry Original Moose Tracks. Many different brands license the Moose Tracks flavor including Strohs, Belmont (ALDI), Market Pantry (Target), Private Selection (Kroger Co.), Dean's, Signature Select (Safeway/Albertsons), Mayfield, Kawartha Dairy Company, and Publix. No mention of Hershey's. And you, of course, are correct that peanut butter cups were a part of the original Moose Tracks - The Original Moose Tracks product description is as follows, "vanilla ice cream with peanut butter cups and famous Moose Tracks fudge" According to Denali's web site there is no peanut butter in the "Extreme! Moose Tracks - A chocolate lover's dream of Chocolate ice cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and Famous Moose Tracks Fudge!" DD> 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. DD> Living single - my housemate seldom is on my meal schedule, nor does DD> he partake of wehat I make except on rare occasions - I tend to do DD> very simple meals for the most part with the occasional foray into DD> something more elaborate that freezes well. RH> I cook for me and Steve most of the time. This morning/afternoon we RH> were down south of Raleigh, stopped at a Peruvian restaurant. Steve had RH> a 1/4 chicken (dark meat), maduros (sweet plantains) and black beans. I RH> had a 1/4 chicken (white meat), maduros and green beans, brought about RH> half of it home. I just don't eat a lot any more so we have a lot of RH> leftovers at home, take homes at restaurants. Plantains are not bananas, but they are close relatives. They are starchy, less sweet, and usually cooked before eating. And since I have a bananana allergy I believe I'll have to pass. DD> Sauerbraten is fairly easy and can be made with slow cooker - as I did DD> when I made the venison sauerbraten for the Y2K picnic that I hosted. RH> I used to use the crock pot but switched to a dutch oven some years RH> ago. Not sure why, but it seems to have a better flavor. (G) I can't use my current Dutch oven on my stove. It's a flat-top electric and the pot has cast-in stubby legs that hold it off of the heat just enough to screw things up. At my previous place I had electric coils so it worked just fine. DD> Title: Dirty Dave's Sauerbraten Marinade DD> Categories: Marinades, Rubs, Herbs DD> Yield: 1 Recipe DD> MMMMM----------------------------RUB--------------------------------- DD> 2 ts Salt DD> 1 ts Ground ginger RH> I don't do a rub. Fair enough. I do .... mostly for the flavour. DD> MMMMM--------------------------MARINADE------------------------------- DD> 2 1/2 c Water DD> 2 c Cider or red wine vinegar DD> 1/3 c Sugar DD> 2 md Onions; peeled, sliced, DD> - divided DD> 2 tb Mixed pickling spice; DD> - divided DD> 1 ts Whole peppercorns; divided DD> 8 Whole cloves; divided DD> 2 Turkish bay leaves; divided DD> 2 tb Oil RH> I use bay leaves, juniper berries, whole peppercorns, whole allspice RH> berries and whole cloves in my spicing. Also usually use red wine or RH> cider vinegar (depends on what's on hand, sugar, onions and water. I mostly stay away from juniper berries unless they are in a spice mix already and not prominent in the flavour. DD> TO MAKE GRAVY: Strain cooking juices, discarding onions DD> and seasonings. Add enough reserved marinade to the DD> cooking juices to measure 3 cups. Pour into a large DD> saucepan; bring to a boil. Reduce heat and simmer until DD> gravy is thickened. Slice roast and serve with gravy. RH> I do a gingersnap gravy, about a dozen of them crushed with a bit of RH> sugar to a couple of cups of the cooking liquid. I usually do a double RH> batch of gravy so I have some to freeze with the left over meat. Another thing I don't care for (gingersnaps). If I need ginger flavour I have ginger I can grate/chop or a jar of ground ginger. But, most of the time there is sufficient ginger flavour in the drippings (due to the rub) that I don't need to add. Bv)= In this recipe I substituted Lemonades for the gingersnaps with notable success. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sauerbraten Soup Categories: Beef, Herbs, Vegetables, Pasta Yield: 1 1/2 quarts 2 tb Olive oil 2 lb Beef chuck; in 1" cubes 1 tb Mixed pickling spices 1 Bay leaf 6 c Beef broth; divided 1 md Yellow onion; chopped 16 oz Jar shredded sweet & sour red - cabbage 1/2 ts Ground ginger 1/4 ts Ground cloves 8 Gingersnap cookies, crushed * Cooked wide egg noodles * I used Girl Scout Lemonade cookies - UDD In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4 or 5 qt. slow cooker. Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours. Meanwhile, in a saucepan, heat remaining broth and cookies over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles. Jennifer Yerkes, Franklin Square, New York Makes: 12 cups RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... As my dad says, "If it's free, it's for me." :D --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .