Text 22078, 101 rader
Skriven 2012-03-04 21:57:26 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21961 av Dale Shipp (1:261/1466.0)
Ärende: Sweet potato
====================
Hi Dale,

 RH> don't even remember what is on their menu. I do remember splitting a
 RH> bread pudding with Steve; IIRC, the bread was rye (?) bread cooutons,
 RH> the same as was used with their salad.

 DS> Rye bread in a bread pudding just sounds *SO* wrong :-}}

It was; they put a lot of cinnamon in it to sort of hide the fact. I
think they were using up old croutons and bread from the little loaves
they bring out to you (if they still do that).


 RH> Mississippi but that was our introduction to porterhouse steaks. Found
 RH> them on sale a few times at the commissary in HI but not in GA and
 RH> haven't here in the grocery stores in NC.

 DS> They go on sale from time to time in the grocery stores here.
 DS> Sometimes they are too thin and have almost no tenderloin on them.
 DS> Just pass
 DS> those by:-}}

I'll have to look for them for some special occaision. Last night, after
2 days of working for a wedding at church (Steve sound; me kitchen
co-ordinator, punch maker and cake cutter; both of us on clean up) Steve
took me to the Carolina Smokehouse Grill. First time we went, they had
sweet potato chips that didn't work out too well. Second time, a sweet
potato mash that Steve enjoyed. Last night they had sweet potato waffle
chips with honey butter (which came out after the chips had well
cooled). I tried a couple, coould probably eat a couple more but not
many as they still had a strong sweet potato taste I don't like. I had
the shrimp & grits--cleaned my plate! Grits had lots of cheese & bacon,
shrimp was large but tender. I'll still order pulled pork there but this
will be my alternate choice.

 DS> Our most favored place to get them is BJs.  They tend to pack them two
 DS> to a package, usually about three pounds total.  If they look good,
 DS> i.e. decent sized tenderloin, not too much interior fat, we'll add a
 DS> package or two to our freezer if we are low.  The 1 1/2 pound
 DS> porterhouse is
 DS> usually enough for Gail and I to share with some left over for another
 DS> meal.

Sounds good. We don't have a membership in a store like that--lack of
storage in this little house. I'm beginning to cut down on how much goes
into the freezer so we don't have a last month or so eat it all up at
once problem. Still, it's something to consider, depending on where we
end up after here.

 DS> as good as one I recently had at Ruth's Chris, and at about 1/3 the
 DS> price. We'd gone to RC for a special occasion.  At least we can say
 DS> we've tried them, but doubt that we'd go back.

 RH> Steve went to one in Huntsville, Alabama when he was there on a TDY
 RH> trip. He ordered chicken. (G) He's also talked about taking me to one;
 RH> I know there's one in Raleigh but it'll have to be a very special
 RH> occaision, when we have the money to afford it, to make the trip.

 DS> Maybe, just to say you've tried it -- but as I said, we won't go back

That's about the way it will be--to say we've tried it and our budget
didn't keel over too badly.

 DS> to RC.  Much rather go to Texas Roadhouse three or four times for the
 DS> same money.

That's one of our favorites too. Haven't had a trip there since
Veteran's Day, maybe time to think about it soon?  (G)


 DS>       Title: Slow-Cooker Tamale Pie
 DS>  Categories: Meats, Main dish, Vegetable, Crockpot

 RH> Wonder how this would work in an oval crock pot................

 DS> Don't see why that should matter.

Mine is 7 quarts so wasn't sure if there would be enough crust to cover
the bottom/sides.


 DS>       Title: Beef, Vegetable, And Barley Soup
 DS>  Categories: Crockpot, Pot, Healthy, Soup
 DS>       Yield: 1 servings

A fresh, hot loaf of bread would go well with this. I'm going to make
som Tschulent in the crock pot this week. The recipe is in the cook book
we got in Israel, calls for doing it in a (barely) warm oven. I'm going
with the alternative just to see how it turns out.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... gnorw og...  gnorw og...  gnorw og nac gnihton

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