Subj : Re: Snow To : Ruth Haffly From : Dave Drum Date : Sun Jun 23 2024 05:21:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I once bought a car at one of those "Buy Here Pay Here" thieves. They DD> wouldn't sell it for ca$h since the usurious interest is how they make DD> their money. I did the math and found with the price of the vehicle DD> and the payments it would add up to a bit over 2X tha ca$h price. DD> Since my state has a law that prohibits penalties for early pay-off DD> there was not one thing they could do when my first instalment was DD> for the entire price of the car plus one period's interest. Just DD> give me the title and grumble to themselves. RH> We've never bought from those places, going with Car Maxx once and RH> dealerships other times. My parents financed the loan on the car they RH> sold us the only time we've done a private sale. I only bought from then because it was a vehicle I wanted, in good shape and priced right - if I didn't have to pay the usurious interest. First thing I did after getting the title was locate and remove the Lo-Jack device. Just in case. Bv)= DD> I've met that "Lake effect" sone in a number of locations - Chicago DD> area, Detroit/Toledo region, and around the "Mistake on the Lake", DD> Cleveland. RH> Makes me glad we don't live up there. We might get a dusting of snow or RH> ice once or twice during the winter but most often it's gone the next RH> day. Not like the year we got 18" on the coast--Steve had to hike out RH> to the local supermarket for some supplies but we didn't lose power RH> during it. DD> Sounds like my area last year. What climate change? I hope Wake Forest DD> is at enough elevation that it doesn't suffer the rising seas that are DD> plaguing New Bern, Beaufort and Jacksonville. RH> We have a few rivers that can get pretty high but no major flooding RH> like the coastal areas get. We're about 150 miles inland so don't have RH> to worry (yet) about rising sea levels. Be gld you don't live in Nawlins or Sanibel Island, FL. DD> AutoZone reuires their delivery drivers to back-in when parking since DD> it is safer when pulling out. The only exceptions allowed are if one DD> can pull straight ahead from the parkig spot (no obstacles like a DD> parking block or other impediment). RH> Smart, I'll have to ask our (retired) UPS driver if they have a similar RH> rule. DD> I seldom see their big Buster Brown box trucks parked in a parking lot DD> or on the street. On the street they (and Fed-Ex) pull as close to the DD> curb as they can, turn on the 4-ways and take the package to the DD> address. Then return and drive straight away. RH> And one of the local drivers stops to give the dog across the street RH> from us a treat. Keep the pooches friendly and you won't get bit. Bv)= DD> 8<----- SLICE ----->8 RH> We tried a new sushi place yesterday for Father's Day--got some spicy RH> fried chicken "nuggets" on greens, a California roll with scallops and RH> a shrimp tempura roll. All good, but not quite as good as Taste of RH> Japan up in West Henrietta, NY. Nancy introduced us to that place; we RH> try to stop in every so often when we're in the area. DD> I've tried to like sushi as a dish several times. It will never be one DD> of my favourites, apparently. I like amlost mall of the things that go DD> into it - from the rice which gives it its name, to the various veg DD> and meats, etc wrapped up in the sushi rice. Individually. Even the DD> sashimi (raw fish) at least some of it. Just not as a "dish" or DD> entree. DD> My favourite Japanese thing, overall, it tempure. RH> It took a trip to ToJ for Steve to develop a liking of it. I'd had a RH> bit here and there over the years, enough to know I like it, but never RH> a whole meal of it. DD> This is one of my favourite Japanese entrees. I discovered it at Osaka DD> Restaurant on my city's west side. Came home asnd whistled up the DD> recipe. Haven't made it on my own yet - but it doesn't look too tough. DD> Bv)= RH> Looks good, aand not that hard to make. DD> Title: Chicken & Lettuce Yakisoba DD> Categories: Poultry, Greens, Pasta, Sauces DD> Yield: 2 servings It's really easy. More prep work than anything. Hee's another Japanese thing I have eaten out but not made on my own. Once again, the prep is lengthy but the results seem to be worth it. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honetsukidori (Grilled Seasoned Chicken Maryland) Categories: Poultry, Vegetables, Herbs Yield: 2 servings 2 Chicken Marylands (leg - quarters) 4 tb Chicken oil (schmaltz) 2 ts Garlic grated 1 ts Salt 1/2 ts Dashi powder 1 ts Ground white pepper 1 ts Soy sauce MMMMM------------------------CHICKEN OIL----------------------------- 300 g (3/4 lb) chicken skin in - bite-size pieces 1 cl Garlic 12 g Knob ginger MMMMM--------------------------TO SERVE------------------------------- Cabbage leaves cut in large - bite size pieces Place the chicken Maryland on a cutting board facing the inside of the leg up. Using a sharp knife, make incisions along the bone. From the opening made by the incisions, insert the tip of your knife between the bone and the flesh, then slide the tip of your knife along the bone so that the flesh detaches from the bone leaving the bottom part of the bones intact with the flesh. Detach the flesh in the same way on both sides of the bones all the way (see the video). Repeat for the other chicken maryland. Use a fork to poke holes on both sides of the chicken maryland. MARINATE CHICKEN: Mix the salt and the dashi powder well. Place the butterflied chicken maryland pieces on the cutting board and rub half of the grated garlic all over the surface of the chicken. Turn the chicken over and do the same with the rest of the garlic. Rub half of the salt with dashi powder all over the chicken, then do the same on the other side of the chicken. Sprinkle half of the pepper over the chicken and rub the surface. Do the same on the other side of the chicken with the remaining pepper. If using soy sauce, sprinkle the soy sauce over the chicken flesh, and rub the soy sauce into the flesh. Place the chicken pieces on a tray, cover the tray with cling wrap, and place it in the fridge for minimum 6 hours, preferably 1 day. MAKE CHICKEN OIL: Using the side of the knife, smash the garlic and the ginger. Heat a wok (or a deep-frying pan) over medium heat. Put the chicken skin pieces into the wok and spread them as much as possible to minimise the overlap. Cook for about 15 minutes, stirring the skins from time to time. As the oil comes out of the skins, the skin shrinks a lot and the colour changes to brown (note 4). Add the garlic and the ginger to the wok and cook for further 5 minutes. Turn the heat off and collect the chicken oil through a sieve. COOK AND SERVE HONETSUKIDORI: Heat the oven griller/broiler to high. If you have 2 small trays, cook a chicken on each tray. If not, use one larger tray. Spread 2 tablespoons of Chicken Oil on each tray (total 4 tablespoons for 2 chickens). If using one tray, spread 2 tablespoons of Chicken Oil on right half area of the tray, another 2 tablespoons of the oil on the left half area. Place each chicken on the oil, skin side down. Place the trays under the grill/broiler, about 10cm/4" below the heat. Cook for about 10 minutes until the surface of the chicken starts browning. Turn the chicken over and cook on the skin side for about 10 minutes. The surface of the skin should start browning and become crunchy. Remove the trays from the oven grill. Transfer the chicken to a serving plate, skin-side down. Pour the oil accumulated in the tray over the chicken. Pile the cabbage pieces on the side. Serve while hot, with a pair of scissors and a small piece of baking paper (or aluminium foil) to hold the leg. HOW TO EAT HONETSUKIDORI: Wrap the end of the leg with the paper/foil and hold it with your left fingers (for the right hander). Using the scissors, cut the meat on both sides of the bones, perpendicular to the bone, with about 2.5cm/1" interval. Then, cut the meat along the bones. As you cut, a bite-size chicken piece comes off the bone. Dip the piece of chicken in the oil on the plate and eat it. You can also dip a piece of cabbage in the oil to eat. At the end, grab the chicken bone and bite the meat off it. This is the best part. Yumiko Maehashi Makes: 2 servings RECIPE FROM: https://japan.recipetineats.com Uncle Dirty Dave's Archives MMMMM .... Why do they keep moving my paperwork from the dining-room table? --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .