Subj : Re: Red Gravy To : Ruth Haffly From : Dave Drum Date : Wed Aug 20 2025 11:40:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I have to take Dennis' eating schedule into account since it is DD> different from mine. He sometimes does eaags, meat and taters after DD> noon. And uses the whole stove top it seems. If I have a pot of sauce DD> on one of the burners .......... RH> Sigh! One good thing about starting the sauce earlier in the day is RH> that you can turn it off for an hour or two part way thru cooking, then RH> resume. If you have enough room, keep it on the stove top, moved to the RH> back. Or, depending on the pot size, put it in the oven on a low RH> setting and let it keep cooking. That would work except that's where he puts the potzen pans that usually arestored on the stove for lack of vupboard space. DD> Especially as I am mostly cooking for one. So I buya jus of RH> Onofrio's DD> (probably not to be had in your range of territory)or RH> Rao's. Or one DD> of the not so premium brands like Bertolli or RH> RH> Classico and GG> "tart it up" to my taste. RH> We bought some Rao's this spring at Sam's Club to take on our bug road RH> trip. Ended up not using it then but did, once we got home. I added RH> some extra herbs/spicing for the pasta sauce but we've used it right RH> out of the jar for quick pizzas. It is a "will buy again". When we were RH> up in VT a few years ago, Steve and I shopped and cooked for our RH> mission team. I had a nasty case of bronchitis so he did the initial RH> shopping at Hanniford's, a northeast grocery chain. We usually do RH> spaghetti for the first team meal so I told him to buy a jar of sauce RH> and we'd doctor it up. He bought their (IIRC) classic sauce, don't know RH> if he added anything but it was pretty good. I think we brought a jar RH> home with us. (G) DD> Classico and Bertolli's are both superior (IMO) to Prego. RH> Sauce was one thing my mom never bought, even tho hers was more like a RH> sort of chili, with Italian seasoning and no beans. Told Steve when we RH> first got married, I'd make his mom's sauce, then my mom's and we'd RH> decide which to go with. My mom's version is what we use for a RH> beef-a-roni type meal. (G) My mother learned her sauce from ladies in the neighbourhood who either recent immigrants or second generation. We had a lot of various ethnic cuisines represented in the families of coal miners. DD> 8<----- EDIT ----->8 DD> ... "Hard work should be rewarded by good food." -- Ken Follett RH> He's one of my favorite authors. DD> My favourites are Heinlein, Lamour, Asimov, and lately James Lee DD> Burke. RH> Mine include Michener, Barbara Taylor Bradford, Alison Wier and RH> Philippa Gregory. First 2 aren't writing any more but have books out RH> I've yet to read. Last 2, my older daughter got me reading when she RH> loaned me a Wier book. DD> None of the first three I named are above ground any longer so their DD> output is severely restricted. But I have read everything they have DD> published with the exception of Dr. Asimov's biochemistry treatises. DD> If you enjoy cops 'n' robbers books that are well written or just well DD> written/plotted/presented stories I do recommend James Lee Burke RH> My favorite genre is historic fiction, 3 of the 4 above named authors RH> are (were) major writers of that, Wier and Gregory writing a lot about RH> Henry VIII and relatives. DD> Heinlein wrote "science fiction" and it's amazing how much ofthe stuff DD> he "blue skyed" in his work had come to pass. Asimov wrote both DD> science fiction and mysteries and won the top award in both DD> categories. The top award for mysteries/detective stories (the EDGAR) DD> in novel, serialized DD> novel and short story categories. Louis Lamour won multiple SPUR DD> awards as well as Oscars for his writings. And James Lee Burke has DD> more than one EDGAR for his output. RH> Not my cuppa tea, tried sci-fi around junior high school but never RH> developed an interest in it. Might try Louis Lamour one of these days. Another good Westerns/Frontier author is Elmer Kelton - also a multiple "Spur award" winner from the Western Writers of America. DD> I enjoy sci-fi, mysteries, historical fiction (and fact), DD> biographies, etc. And I much prefer reading a book to watching the DD> boob tube or the movies. RH> I enjoy a well written biography; David McCullugh (think I spelled the RH> name wrong) wrote one on Harry Truman that I enjoyed. As for tv--news, RH> Jeopardy and (in the summer) America's Got Talent is about all we RH> watch. TV for me is just a "babble box". It does keep Dennis entertained though. He seems to have one or the other of the "Talking Head" channels pouring out their soporific drivel droning away formuch of the day. Or re-runs of "F Troop". MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Horsemeat Sirloin w/Ground Cherries Categories: Exotics, Wine, Fruits, Nuts Yield: 4 Servings 4 (1 lb ea) horse meat sirloin - slices; boneless MMMMM--------------------GROUND CHERRY SAUCE------------------------- 1/4 c (60 mL) extra virgin olive - oil 1 tb (15 mL) French shallots; - chopped 3 tb (45 mL) Sicilian pistachios 1/4 c (60 mL) white wine * 1/2 c (125 mL) ground cherries; - halved 2 ts (10 mL) white wine vinegar 2 ts (10 mL) maple syrup 1/4 c (60 mL) demi-glace sauce; - reconstituted * Substitute of white grape juice will work. In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown the shallots and peanuts. Deglaze with the white wine. Let reduce by half. Add ground cherries and let simmer 1 to 2 minutes. Fold in the vinegar, maple syrup and demi-glace sauce. Simmer 1 minute. Set aside. In a hot frying pan, add the rest of the oil and cook the slices of sirloin 2 to 4 minutes each side. Serve with the ground cherry sauce. From: http://www.metro.ca/recette Uncle Dirty Dave's Archives MMMMM .... Committee work is like a soft chair...easy to get into but hard to get out --- MultiMail/Win v0.52 * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219) .