Text 22815, 191 rader
Skriven 2007-11-15 08:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Poplar culchur
======================
On 11-12-07 MICHAEL LOO Scribbled to DAVE DRUM about Poplar culchur 417

ML> ML>80c a piece is pretty good, especially if you do what Carol does
ML> ML>and ask for "mostly thighs." Apparently, the places often
ML> ML>get a surplus of thighs, because little kids like drummers.
ML> DD> Hmmmmm - hadn't thought of that. Thanx for the tip.   Bv)=

ML>Thank my sweetie who figured it out long before I did.

Worked a treat when I tried it.

ML> DD> Well, yeah. What is your opinion (if any) on Church's Chicken???

ML>  [quote]Carol had the chicken fingers, which tasted sour and
ML>  were as nasty as the general consensus about the place. On
ML>  the other hand, two thighs [chicken] were moist, fresh, tasty.
ML>  On the other other hand, a side of okra was greasy, slimy,
ML>  squishy, and altogether horrid.[/quote]

Oh. Well, that save me from agonising over why the local Church's 
franchise went tits up before I got a chance to try it.

ML> DD> I agree WRT High Life and Lite. MGD is marginally better than
ML> DD> Budwater but not better than Busch (or Amber Bock).

ML>I used to like Busch but can't hardly find it any more.

Busch is so common around here as to be nearly ubiquitous. Of course we 
are only about two hours from the worldwide headquarters of the only 
major American brewer left. Beats me why it should be hard to find 
nationwide. Budwater (Anheuser-Busch) has breweries all over the map

In the east there are breweries in Newark, NJ; Williamsburg, VA; 
Jacksonville, FL; Cartersville, GA; and Baldwinsville, NY. Surely one or 
more of them ship product into the Balmer area. Or even Massachusetts.

ML> DD> It's a matter of picking my sins ... and realising that being
ML> DD> extra  sweet only means that my body deals with blood glucose
ML> DD> differently that  the bodies of "normal" people.

ML>Warning, warning, Dave Druminson. My father thought the same way
ML>as you, and after several decades (over 4) paid the price with
ML>his peripheral nerves damaged to the point that they were sending
ML>unwarranted pain signals all the time. One of the contributing
ML>factors to his death was the administration (at my idiot brother's
ML>urging) of a drug designed to scramble these pain signals.

Okay, Doctor Smith ....

I keep a close eye on my blood sugar levels. My fasting sugar (before 
eating anything for the day) when sugar is typically as high as it will 
be average between 115 and 130. Well under the 140 set as an upper level 
of acceptable by my croakers. When I say I "pick my sins" I really mean 
that. I don't mean that I sin all the time. The brewskis that I had at 
the picnic, for example, were probably 90% of my total beer/alcohol 
consumption for the entire year. That piece of mincemeat pie I 
anticipate with Thanksgiving dinner is one of two or three slabs of pie 
I will consume ... for the year.

ML> DD> Had a new taste the other night. Blanton's Single Barrel
ML> DD> Bourbon. Have you ever tried it?

ML>Too classy for me. 'spensive too. I have before me at this moment
ML>a glass of Wild Turkey 80, which gets horrible reviews from all
ML>the journals, in contrast to the 101, which everyone purrs at (and
ML>I rather like it as well). So. It's nassssty. The color is clean,
ML>and the nose is clean, but on the palate it's like cleaning fluid.
ML>Couldn't believe it. And with a finish that starts fruity like
ML>Habaneros and ends like crabgrass. Astonishing.

Never been a fan of Wild Turkey - or Jack Daniels Black Label. Jack 
Green is a different deal. But, then, I am not a huge fan of Bourbon. 
But, I do appreciate well made, top level hooch. Blanton's certainly 
qualifies there - not that I would have tried it independently. But, as 
it was on offer .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bread Pudding With Kabocha Squash & Herbs
 Categories: Breads, Desserts, Pudding, Herbs
      Yield: 7 servings
 
      6 c  Cubed (1/2" ) pan de mie,
           - challah or dense white
           - bread with crusts removed
      1 sm Kabocha squash (2-3 lb)
           -=OR=-
      1 c  Canned pumpkin puree *
           Olive oil

MMMMM--------------------------CUSTARD-------------------------------
      2 c  Whole milk
      1 c  Heavy whipping cream
    1/2 c  Sugar
      1 tb Packed fresh, whole marjoram
           - leaves
      1 tb Packed fresh, whole rosemary
           - leaves
      3 lg Eggs
      3 lg Egg yolks
    1/2 ts Vanilla
    1/2 ts Coarse salt

MMMMM--------------------------GARNISH-------------------------------
      1 tb Unsalted butter
    1/8 ts Kosher salt
      2 tb Dark brown sugar

MMMMM-----------------------CREAM TOPPING----------------------------
    1/4 c  Creme fraiche
    1/2 c  Heavy cream
  2 1/2 tb Sugar
    1/4 ts Vanilla
    1/2 ts Minced lemon zest
 
  This unusual dessert is from Chronicle Staff Writer Lynne Char
  Bennett.
  
  Spread out the bread cubes on a baking sheet and let sit at room
  temperature overnight. Or, bake them in a 200-degree oven for 15 to 20
  minutes, or until dry to the touch.
  
  For the squash: Preheat oven to 400 degrees. Cut the squash in half
  and remove the seeds. Rub oil over the cut surface of one of the
  squash halves. Place it cut-side down on a foil-covered baking sheet.
  Roast for about 30 minutes, or until a knife can easily be inserted
  into the flesh. Let cool. Scoop the flesh into a bowl and mash it.
  You will need 1 cup squash puree for this recipe.
  
  Peel the other squash half and cut into 1/4-inch-thick slices (you
  will use about half of the slices on top of the pudding); reserve the
  remainder for another use.
  
  For the custard: Combine the milk, cream and sugar in a saucepan. Add
  the marjoram and rosemary. Bring to a simmer over medium to medium-low
  heat. Remove from heat and set aside to steep for 3 to 4 minutes,
  until there is a definite flavor and aroma from the herbs, but not
  overpowering. Strain; discard herbs.
  
  Beat together the eggs and egg yolks in a bowl. Then slowly begin
  adding the hot milk mixture, whisking constantly. Strain. Add the
  vanilla and salt. Blend in the squash puree.
  
  Assembly: Decrease oven temperature to 350 degrees. Butter a 2-quart
  souffle dish or deep oval casserole. Place the bread cubes in the
  dish, then slowly pour the custard over them. Push down on the bread
  so the cubes are evenly moistened. Set aside for 5 to 10 minutes,
  until the bread fully absorbs the custard.
  
  For the garnish: Fan a layer of squash slices over the top of the
  pudding, dot with bits of butter, then sprinkle with salt and brown
  sugar.
  
  Bake for 60 to 70 minutes, until a skewer inserted into the middle of
  the pudding comes out clean.
  
  For the cream topping: Combine the cream fraiche, cream, sugar,
  vanilla and lemon zest in a bowl. Briskly whisk until the cream
  thickens and forms soft mounds. Refrigerate until ready to use.
  
  Serve the pudding warm with dollops of cream topping.
  
  Serves 6 to 8
  
  * Note: If using canned pumpkin puree, omit the squash slices and salt
  from the garnish and simply top the pudding with brown sugar and bits
  of butter.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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