Text 39458, 121 rader
Skriven 2010-06-26 06:43:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Condiments
==================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Never tried horsey sauce on a brat. I'll have to stop by an Arby's and
 DD> pick up a packet or two of their stuff.

 DS> Give it a try.  You might like it (or not).

It's on my list of things to do. I may surprise myself and like it. But,
tasting it in my head tells me probably not. However, I try not to condemn
things culinary until I have given them a fair trial.
 
 DD> For brats I generally use a
 DD> coarse grind brown mustard and some chopped onion. Or, yellow (French's
 DD> style)  with sauteed onions
 DD> and bell pepper.

 DS> Coarse grind brown mustard is not too far off of horsey sauce in some
 DS> ways.   Both are quite different from French's yellow.

True. The coarse brown mustard and fresh onions is a much different
taste/texture experience from the yellow mustard and sauteed onion and bell
pepper. Both are pretty good.
 
 DD> Hamburg is a different deal. If I am making the burger at
 DD> home I may use A-1 on

 DS> A-1 is a sauce we don't have.  Perhaps it is the shudder at seeing
 DS> advertisements talking about putting it on steak:-}}

I quite like it on burgers once in a while. In fact, that is nearly the ONLY
place I use it. I have often told my friends - "If you see me putting A-1 or
Heinz on a steak you can bet I won't be eating there again." I also, sometimes,
will add a TB or so of Worcester sauce to the meat when I am pattying out some
hamburgs. That adds a nice whang to things.

 DD> it. Or a shot of my Trappey's and ketchup. Or just mayo, tomato and
 DD> lettuce with a slice of onion. If in a fast food joint I just take the
 DD> standard dressings as offered.

 DS> Don't think I've had Trappey's.   I like tomato and onion slice, but
 DS> only if it is a real tomato -- not one of the things offered for sale
 DS> in supermarkets.

Trappey's is a cayenne sauce made by McIlhenny - the makers of Tabasco. It is
as hot and doesn't have that nasty sour-vinegar/fermented taste that I object
to so strongly in Tabasco. A couple of TB mixed into a 14 oz bottle of ketchup
makes a nicely bitey condiment.

When I but tomatoes I get them across the street from my place - where they
feature locally grown, vine ripened produce at a decent price. If they are out
and I am jonesing for fresh produce I go to Suttil's Gardens (a local (in town)
truck farmer) and see what's "in season". Pretty neat, having a farm stand
right in town.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sugar Snaps & Scallions w/Coddled Lettuce *
 Categories: Vegetables, Greens, Citrus
      Yield: 3 servings

     12    Scallions
      2 tb Butter
      1 ts (tight-packed) tarragon
           - leaves; chopped
    3/4 lb Sugar snap peas; washed,
           - stringed
           Salt & fresh black pepper
      6    Leaves lettuce; romaine or
           - Bibb - shredded
    1/2 lg Orange; zest of
    1/4 c  Water
    1/2 ts Sugar

  * Insalata Verde

  Gentle flavors, quiet tarragon and sweet butter are what
  make this trio work. When I imagine cooking spring
  vegetables I picture them gentled along, never shocked by
  excessive heat or overwhelming seasonings. The sense is not
  so much cooking as protecting them. It's an old French
  technique that Julia Child revived. We use the white and
  pale green part of the scallions stand in for the more
  traditional leeks.

  Trim away the scallions' roots and cut away their dark green
  stalks. You should now have 2 to 2-1/2 inch pieces of white
  to pale green stalks.

  In a straight-sided 12" sauté pan set over medium heat, melt
  the butter with the tarragon until the butter is creamy.
  Stir in the sugar snaps and scallions, sprinkle them with
  salt and pepper, and sauté for 2 to 3 minutes.

  Blend in the lettuce and orange zest, reduce the heat to
  medium low, and stir for 30 seconds to 1 minute. Add the
  water and sugar, continue cooking for 2 minutes, or until
  the water is evaporated and the peas are just tender. Serve
  hot.
 
  Serves 3 to 4. The dish is best eaten right away.

  From The Splendid Table's How To Eat Supper: Recipes,
  Stories, and Opinions from Public Radio's Award-Winning
  Food Show by Lynne Rossetto Kasper and Sally Swift

  http://tinyurl.com/TRUK-FARM
  
  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... As scarce as truth is, the supply has always been in excess of the demand.
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)