Subj : Re: Round Tuits To : Ruth Haffly From : Dave Drum Date : Thu May 16 2024 05:51:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> This guy didn't know how to put together a paper, even tho his father RH> had done so for some 50 or 60 years. I couldn't count how many times he RH> early (pre IBM as such) days and made their fortune so this guy was not RH> working on the paper for a living as all the employees were. DD> Just because you've got a pile of sheckels doesn't make you smart. But DD> it might make you a politician where you can really do some damage. RH> True, and most likely someone not worth voting for. True dat. I find it hard to believe than in a country of 340 million people the two 'assumed' presidential candidates are the best we can do. Still, yo gotta vote - if you don't vote you have no right to gripe. And I'm going to gripe. 8<---- SHORTEN ----->8 DD> The tree guys came and removed thje evergreen hedge from the front of DD> the house this morning. I'll be putting in a 30 by 4 by 2 feet tall DD> raised be garden. It's a little late in the year for many things - but DD> I can still do tomatoes, radishes, carrots and chilies. I'm debating DD> with myself whether to rent a small Bobcat to dig a trench for DD> asparagus roots. Or to hire it done. I'm certainly past the point of DD> hand-digging the bed. I may talk to my friend Laszlo to see if his DD> scout troupe would be interested in earning and learning. Bv)= RH> Scouts would probably enjoy doing it, especially if there was a RH> donation to the troop as part of it. Depending on how long it RH> took/turnout of scouts, grilling some hot dogs at the end or for lunch RH> might be part of the payment as well. Kids like to eat. That's a fact. DD> patch. Never did nor cooked/eaten white asparagus. I know how to get DD> it to be white ... by keeping it in the dark. But, that's more hassle DD> than I care to exert for a "special effect". RH> I'll let others do the work; I'll just enjoy the results. But, we don't RH> hardly see the white asparagus over here, and if it's available, RH> usually it's a premium price for less than stellar looking stalks. DD> Is there any substantial difference in flavour of white and "normal" DD> asparagus? RH> White has a more delicate flavor than green. The green asparagus RH> usually has a strong, earthy taste but the white is milder in RH> comparison. Best way to find out is to buy a couple of stalks of each, RH> cook them the same way and do a side by side taste test. OK. I'll probably pass it then. I like "bold" flavours. DD> Depending on the length of the asparagus stalks I'll use with my Mary DD> Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On DD> TV" bamboo steamer to make this recipe: DD> Title: Asparagus Hollandaise DD> Categories: Vegetables, Sauces DD> Yield: 4 servings RH> I've got various ways to steam it but have never tried making the RH> hollandaise sauce. I'd rather have a light sauce that doesn't detract RH> from the taste of the greens. DD> Hollandaise, at least the way I make it, enhances the flavour rather DD> than overwhelms it. Certainly it's better than the stuff from the can DD> of Golden Age (food service) sauce. Bv)= RH> I'd make it myself, most things that come out of food service size cans RH> aren't very tasty. It's pretty essy butter, egg yolks and lemon juice and some stirring. Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the Eggs Benedict .... not to mention that the "poached" eggs were cooked to the point that the yolks were "set". He told me "If you think you can do any better ..." and pointed me to the kitchen. I took him up on it and soon found what I needed and was just about finished when this female voice asked loudy "What ate you doing in my kitchen?!?!?" It was the restaurant manager. So I explained how it came to pass. As I took the pan from the hob she ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in any kitchen I have worked in - for pay or at home. She removed the finger from her mouth and asked "You want a job?" Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Perfect Poached Eggs Categories: Eggs Yield: 2 servings 4 lg Eggs Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then). Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them. Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. To easily drain the eggs, place them on a slice of stale bread before serving. The bread will absorb the water-no more soggy poached eggs! RECIPE FROM: https://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... If you didn't vote don't complain about the government! --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .