Subj : Names To : Ruth Haffly From : Dave Drum Date : Tue Dec 24 2024 06:01:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Radio gathering was at a pizza place down in Cary. Steve and I had RH> slices from one (of 2, second was Hawaiian style) table pizza with bell RH> peppers, onions and pepperoni--both had the same descritor word RH> afterward--bland. Sauce didn't seem to have any spicing in it, no red RH> pepper or grated cheese on the table either. Wasn't our choice of RH> places and hopefully the group won't chose it again. One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie Parker's Diner (featured on Crazy Fieri's Diners, Dives etc.) and listed as one of to best diners in the US .... bought Gabatoni's from its original owner. Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in the area. But, they changed the recipe and their unbroken string of "Best Of" awards stopped when they did so. Bill tells me e has the old recipe for their sauce and has hired one of the guys who ran the kitchen during the hey-day to supervise and train staff. Hopefully the quality of the pizza will return and a coupl of my groups which met monthly at Gabby's can come back and enjoy life again. DD> That's just one of my "pet peeves" about recipes. Words mean things. DD> It costs nothing to be accurate. If I get an otherwise nice recipe DD> labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll DD> asterisk the title and explain in the text portion. RH> May as well, at least you know with the * that it's not likely to be RH> authentic. DD> More in the (probably forlorn) hope that people reading it will begin DD> to pay 'tention to the realities of life. RH> Don't hold your breath. (G) Not unless I want to tuen blue. Bv)= DD> I'm the same way with calls for "Swiss cheese". Usually it's obvious DD> that the call is for the pale yellow cheese w/large holes - Ementhal. DD> So I correct the ingredients. There are several varieties of cheese DD> which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le DD> Marechal, Tilsiter, and Vacherin. There are more, but you get the DD> idea. (I hope) RH> I know; I generally use the proper names, tho don't always capitalise RH> them, for cheeses. One of my favorites, a cave aged Gruyere, I've only RH> found at Whole Foods. Stopped into the Raleigh one a few weeks ago, RH> couldn't find what I wanted (looked like it may have been discontinued) RH> but walked out with a block of the C-A-G and various small pieces of RH> cheese from their small samples box. 8<----- CHOP ----->8 RH> We were in our Wegman's yesterday--produce section had a tasting RH> station featuring a piece of Christmas pear and a piece of Scottish RH> Ceddar. Nice combo. Sam's Club had a tasting station of Cabot Seriously RH> Sharp (one of our favorites) and another Cheddar; we got a taster of RH> the Seriously Sharp. DD> I had to pull a gun on myself to keep from loading up on new tastes. I DD> did nore a couple that would wrk well in cheeseburgers or make some DD> specatcular toasted cheese sammiches. Later, maybe. I left with just DD> what I had come for and was feeling pretty chuffed with myself. Then DD> it dawned on my Ihad forgotten to pick up som fresh basil for the DD> stuffing. RH> Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission RH> trips) had a big table set up with about 16 different kinds of cheese RH> cut into taster bits, in cups with toothpicks. You could go around the RH> table picking all or just what tickled your fancy of the samples. Now, RH> since Covid, they have a stand set up with a person passing out samples RH> of just a couple of their cheeses. DD> Fortunately my local Sav-A-Lot maintains a pretty decent produce DD> section and was on my way home. Bv)= RH> Handy; we have both Wegman's and Lidl "around the corner" from us, plus RH> fresh basil in the raised bed outside. (G) I got the evergreens out from the front of the house. But the raised beds (three 4' X 8' X 30" tall) aren't in - and won't be until (probably) next February. I foresee a bounty of tomatoes, chilies, bell peppers and icicle radishes (which I never see in stores). I'll likely never make this as written - but I may look into cutting it down to use just one rack of lamb. And find a substitute for the wine. I'm not against wine in cooking. But I don't stock, nor drink it. So ... MMMMM---- Recipe via Meal-Master (tm) v8.06 Title: Roasted Rack of Lamb w/Icicle Radishes Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus Yield: 11 servomgs 15 lb (4 racks) lamb 1 c Extra-virgin olive oil Juice & zest of 1 orange 1/2 bn Fresh rosemary; needles - stripped from the stem Salt & fresh ground pepper 2 bn Icicle radishes; trimmed, - well-washed 2 tb A-P flour 750 ml Red zinfandel wine 1 c Kalamata olives; pitted 2 bn WWatercress; trimmed, well - washed Recipe courtesy of Tyler Florence Ask the butcher to remove the chine bone (back bone) from each rack of lamb, to clean and "french" the ribs, and trim the fat cap on the meat. Set the oven @ 450ºF/232ºC. In a small bowl, mix the olive oil with the orange juice, zest, and half of the rosemary to flavor the oil. Pour the rosemary oil over the lamb and rub it into the meat really well; season with a generous amount of salt and pepper. Place the racks of lamb side by side in a large roasting pan, with the rib bones facing up; wrap the bones in foil to prevent blackening in the oven. Toss the radishes with a little oil and put them in the roasting pan next to the lamb. Roast until the internal temperature of the meat at the thickest point registers 130 degrees F for medium-rare doneness, about 40 to 50 minutes. The radishes should be tender and golden. Remove the racks of lamb to a carving board to rest, tent them with foil. Drain the excess fat from the roasting pan and set the pan on two burners over medium-high heat. Sprinkle the flour into the pan drippings and stir to cook out the starchy taste of the flour. Gradually pour in the wine, stirring constantly to scrape up the brown bits and avoid lumps. Toss in the remaining rosemary and simmer for 15 minutes to reduce, season with salt and pepper. Add the olives and cook another 2 minutes to heat through. To serve: Cut the racks of lamb between the ribs into chops. Arrange 2 lamb chops on each plate with the roasted radishes, the olive-wine sauce, and a small pile of watercress. Yield: 10 to 12 servings RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... Daffynition: Organic. (adj.) As played on a Wurlitzer. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .