Subj : Re: Sauces To : Ruth Haffly From : Dave Drum Date : Tue Feb 04 2025 11:34:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> We don't have Onofrio's in our stores so I can't start with it. The RH> Rao's was a "hmmmm, let's see if it lives up to its hype" purchase. RH> We've tried different ones from time to time; up in Vermont, we tried RH> the Hanniford's house brand and it was pretty decent. Not as good as RH> the Rao's but worked well with the additon of more Itailan herbs and RH> spices, plus some ground meat (didn't have time to do meat balls). If I'm just doing "non-special" spaghetti I generally am going to opt for a ground meat sauce ... mostly using Humphrey's Italian sausage and just a little grouynd beef. That lets me get away with a straight-from-the- jar Classico or Prego red sauce (whichever is on "special". Bv)= 8<----- AXE ----->8 DD> I've given up competitive chill cooking. I now buy my chilli spice in DD> 1# containers rather than the 5# jugs I used to get. RH> I still use a combination of fresh and dry chili peppers and other RH> spicing, never bought them in large quantity. When I do my pot of chilli I make the liquid using tomasto juice, herbs, spices, onion, bel pepper and either a nbice fat, zippy jalapeno or the equivalent weight of serrano chilies. Liquify all in the Waring Blender and we're off to the races. If liquid is needed during cooking I'll add chicken broth. DD> Most people around here automatically put catsup on their French DD> fries. I might do soome malt vinegar. And if I'm at Long John Silver's DD> I might dab on a bit of tartar sauce or catsup-based cocktail sauce. RH> I'll do malt vinegar if it's available. DD> Nosy parket that I am I'd ask what's "off-putting" about the sriracha. DD> Especially if he uses other hot sauces. I don't care for sauces that DD> are too vinegar forward. Like choosing between Tabasco and Trappey's DD> Red DD> Devil - I'll go for the Trappey's every time because the Tabasco has DD> more of a vinegar whang than I care for. My overall, commonly DD> available in DD> a restaurant, hot sauce is Cholula. RH> Probably the vinegar, now that I think about it. DD> Life is too short to eat stuff you don't care for RH> That's why I don't do peanut butter, coffee, coconut or cranberry RH> sauce. (G) And you juist hit on three of my regular noshes. DD> I was planning this for supper. But Dennis came back from his son's DD> with two shrimp tacos for me. There went that plan. Maybe for lunch DD> tomorrow. DD> Title: Dirty Dave's Unburger DD> Categories: Five, Beef, Cheese, Sandwiches DD> Yield: 1 Sandwich RH> I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food RH> place opened up in town this past week; we tried it for lunch today. RH> Cook Out's main claim to fame is that they have 40 flavors of milk RH> shakes but otherwise it's a poor excuse of a combination of Taco Bell, RH> Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich RH> minus the honey mustard, onion rings (4!), and a lightly dressed "cole RH> slaw"--basically chopped cabbage and I think, a bit of green pepper. RH> Dressing had something sweet in it, no may, not sure what else. RH> Sandwich was a bit on the dry side,especially the last few bites (thin RH> end of the breast). I had a chocolate mint shake, points for thickness RH> but it was a very light milk chocolate with hardly any mint. Have to RH> try something else to see if it's worth adding to our choices or not, RH> as of now, not sure until we try more. You'll know better next time. If you have a Hardee's/Carl's Junior near you I can recommend their hand-breadedc chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: DIY Popeyes Chicken Sandwich Categories: Poultry, Dairy, Herbs, Chilies Yield: 4 Servings MMMMM----------------------CHICKEN MARINADE--------------------------- 2 Boned, skinned chicken - breasts 1 c Buttermilk 1 ts (EA) paprika, garlic powder - black pepper, salt MMMMM--------------------------BREADING------------------------------- 1 c Flour 1/2 c Corn starch 1 tb (EA) paprika, garlic powder - onion powder, ground - cayenne pepper 1 ts (EA) salt & pepper MMMMM-------------------------SPICY MAYO------------------------------ 1/2 c Mayo 1 ts Hot sauce 1 ts Paprika or cajun seasoning 1/2 ts Garlic powder MMMMM--------------------------ASSEMBLY------------------------------- 4 md Brioche buns Mayonnaise Sliced dill pickles 4 c Oil; for frying TO MARINATE CHICKEN: Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun. In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. TO COOK CHICKEN: Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350ºF/175ºC. In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork. Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. TO ASSEMBLE: Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot! Serves: 4 sandwiches RECIPE FROM: https://gimmedelicious.com Uncle Dirty Dave's Archives MMMMM .... The primary requisite for writing well about food is a good appetite. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .