Subj : Re: Sassafras To : Mike Powell From : Dave Drum Date : Mon Apr 08 2024 08:36:21 -=> Mike Powell wrote to DAVE DRUM <=- > Personally I think that the kerfluffle over saffrole has almost as much > credibility as the sensationalised cancer scare over artificial sweetner, > Saccharin was placed on the list of cancer-causing chemicals by the > Department of Health and Human Services in the late 1970s or early 1980s. MP> I agree regarding the saffrole scare. I think it was cooked up by MP> someone wanting to sell an artificial version that they probably owned MP> the rights to. Difficult to own, and profit from, things that Mother MP> Nature produces. MP> On an unrelated note, the outburst from a certain member has not gone MP> unnoticed. They are back on the twitlist here and on any other system MP> that gets this echo from here. They won't be coming off again. Bjorn is never lonesome with all those personalities bouncing around in his head. Thanks for the twitting. Now I won't have to sit on my hands to keep from returning the snark - with interest. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: A Dose Of Snark ... And Fajitas Categories: Beef, Poultry, Herbs, Vegetables, Chilies Yield: 4 Servings 1 lb Top sirloin; sliced thin 1 lb Chicken thighs; skinned, - boned sliced in strips 1 1/4 oz (1 pkg) Mrs. Dash Fajita - Seasoning MMMMM--------------------------VEGGIES------------------------------- 2 lg Bell peppers; cored, in thin - strips 2 md Red onions; peeled, root end - removed, in thin strips 1 1/2 tb Olive oil 1/2 ts Salt 1/2 tb Fresh oregano; chopped +=OR=+ 1/2 ts Dried oregano 1 tb Fresh cliantro; chopped MMMMM-------------------------CONDIMENTS------------------------------ 2 lg Haas avocadoes; pitted, - sliced Sour cream or plain yoghurt Hot sauce MMMMM-----------------------PICO DE GALLO---------------------------- 2 md Tomatoes; diced 3/4 md Onion; diced 1 Jalapeno; fine chopped 1/4 c Cilantro; fine chopped Sprinkle of sea-salt Juice of 1/2 a lime. FOR THE MEAT: Add 1/2 the contents of a Mrs. Dash Fajita Seasoning Mix packet, to a ZipLoc bag with the beef. Seal, shake and squeeze until all the meat is coated. Repeat this process for the chicken, then put both bags in the fridge for 30 minutes, then removed to the counter to reach room temperature (about another 20 minutes). Once the meat is ready, place a big (12") cast-iron skillet over medium high heat. Once it is hot, add a drizzle of olive oil and toss in the chicken. Stirring often, and smelling amazing, cook it until the pieces were no longer pink (about 8 minutes). Remove the chicken to a serving dish and toss in the steak. Cook steak, stirring often, until mostly cooked through (about 4-6 minutes) - you want it a little rare, not going for jerky here. Remove to serving dish and move on to the veggies. FOR THE VEGETABLES: Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano. Cook until charred and slightly softened but still tender-crisp, about 7 minutes. CONDIMENTS: Avocado is a standard - the smooth, creamy texture balances the smoky heat of the meat (and any hot sauce you might add). I tend to just slice an avocado, rather than chop or mash. My family uses sour cream, I use plain greek yogurt. We also use a variety of sauces - Tapatillo (my choice), La Victoria, Macayos - whatever floats your boat. And of course, don't forget the pico. PICO DE GALLO: Mix it all together, adding lime juice and sea-salt last. Serve! By: Julie Glisson (INKGODDESS) Recipe from: http://www.recipelink.com Uncle Dirty Dave's Archives MMMMM .... "Look for joy in your life; it's not always easy to find." -- Charles Kuralt --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .