Subj : Re: Real Deal [1] To : Ruth Haffly From : Dave Drum Date : Mon Apr 22 2024 06:13:17 -=> Ruth Haffly wrote to Dave Drum <=- DD> My house-mate also claims he can't eat onions because they give him a DD> "heartburn". But he scarfs down my chuck roast which is made with both DD> sliced onion and a packet of onion soup mix. And once, just for a DD> giggle I made calves liver w/bacon and onions and smothered it in a DD> nice gravy. He always claimed that he "hated" liver sonce his Navy DD> days. But he did second helpings on this. Bv)= RH> Neither of our daughters are fans of liver; I served it a fair amount RH> when they were growing up. My favorite way to fix it was to slice it RH> into strips or chunk, fry it, cut up onions, bell peppers and mushrooms RH> together, then add a marinara-ish sauce, cook it down and serve it over RH> brown rice. Haven't done that in a while but maybe I'll check out the RH> liver next time I go shopping--don't see it as much as I used to. My RH> mom would fry up bacon (one slice per person), then cook beef liver RH> that had been dredged in flour in it--always tough. After all the kids RH> left home, she discovered baby beef liver was much more tender than RH> regular beef (probably from an older cow or steer) liver. I grew up with liver 'n onions a common thing at our house. Lerned about liver 'n bacon at a local restaurant run by Isidro Valadaz and his American wife. After my dad died and Mom moved back to Springfield she asked me to come live with her so she wouldn't be alone. That's where I met the worst liver I've ever experienced. Ma got a "deal" on liver at the stupormarkup and was going to make liver for dinner. That produced one of the foulest odors I have ever had the misfortune to get up my nose. Seems it was pork liver, from a boar that was in ryt. We opened all the doors and windows, turned the fans on high and went to a restaurant for our supper. These days I leave the pork liver where found. Chicken/poultry liver is a favourite. And I've tried sheep liver more than once. But never again pork liver. RH> But for most people, O.G. is the Italian taste they grew up with. Those RH> that were raised with parents that didn't do much cooking--frozen RH> entrees or take out, O.G. would be the best Italian cooking they know. DD> If they grew up with Italian food at all. Chef Boyardee DD> notwithstanding. 8<----- SNIP ----->8 DD> O. G. does have some decent dishes - but most of their stuff is on DD> the profitable path of "Hey Diddle Diddle, Straight Up The RH> Middle". RH> I'm less and less enamored of it, the more I eat there. Best things on RH> the menu are the tossed salad, breadsticks and chocolate lasagne, IMO. DD> I find that most times that you ask an Italian "Where's the best DD> Italian food in this town/area?" you'll get an answer very close to DD> "My mother's kitchen!" Bv)= RH> I'd probably have answered "my mother in law's kitchen" followed by "my RH> kitchen", then depends on where we were living. We've encountered some DD> But, you're not an Italian. Bv)= RH> No, but when I cooked Italian for Steve's folks about 9 months after we RH> were married, his mom said that I cook "like a good little dago". (G) RH> Knocked her socks off one time a few years later with a lasagne (her RH> recipe) but with home made noodles. I made pasta one time - more as a challenge to myself after watching Mario Batali on the Fod Network make it look so easy. At home, on my own and without video tape editing (or experience) it proved somewhat more problematic. And it's just like (almost) my recipe for egg noodles I got from my grandmother ... using different flour and finishing steps. I gave the pasta roller to my sister-in-law and now buy pre-made from the store. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Whole Wheat Egg Noodles or Dumplings Categories: Five, Pasta Yield: 1 Batch 4 tb Ground flax seed 2 c Whole wheat flour 2 lg Eggs 1 ts Salt 1 ts Baking powder * Water as needed * Why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost. Combine flax seed, whole wheat flour, egg and salt in a medium bowl. Add and mix in 1 tablespoon of water at a time, until the dough is no longer sticky. Roll the dough out in a rectangle shape, as thin as you can. If it shrinks back, let it rest for about 10 minutes, then try again. Carefully roll it up like a jelly roll. Using a very sharp knife, cut it into 1/2 inch sections. Unroll the pieces, put unto a baking sheet with flour on it and let it rest/dry until you are ready to use it. P.S. These freeze well in ZipLoc bags. Adapted from a recipe of my Grandmother, Helen E. Moore Uncle Dirty Dave's Kitchen MMMMM .... When cannibals ate a missionary, they got a taste of religion --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .