Text 30925, 125 rader
Skriven 2012-11-10 08:21:56 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Tasting
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Don't know, and won't be able to get an eye appointment for almost
 RH> another year (insurance pays for one every 2 years). Last one was
 RH> September of last year.

 DD> Now that you have been diagnosed diabetic that may change. You should,
 DD> as a diabetic, have a thorough eye exam by an ophthalmologist at least
 DD> once a year. Check with the fairy godmother department at whatever
 DD> insurance you have and see if she will wave her magick wand. Even when
 DD> I was on private health insurance my regular internist just had to
 DD> give me a referral and they paid off like clockwork. It's important,
 DD> really.

 RH> Have to check that one out. Some years ago (back when we were in AZ), I
 RH> was told I had a pre cataract condition and should have my eyes
 RH> examined every year. Since then tho, Tricare laid down the law and
 RH> allowed for an exam every 2 years. We could have paid out of pocket for
 RH> an exam but decided to just skip this year; I'm not having problems
 RH> with them so it's (a bit of) money saved.

I think everyone may have "pre-cataract" conditions after a 'certain' age. I've
been told for the past ten exams (years) that I have incipient cataracts but
they are not bad enough to worry about. So, I don't. My friends Les and Dennis
have had cataract surgery. It's really odd seeing Dennis without his specs
perched on his nose.
 
 -> For the amount of ketchup I use, probably one of these recipes that only
 -> makes a couple of pints would be more than adequate. Have to remember to
 -> save an old squeeze ketchup bottle to put some in if I do make it.

 RH> Or use the old fashioned glass pour bottle.

 RH> Haven't seen any of those in years, most every maker has put it in
 RH> plastic for probably at least 20 years.

 DD> Ask down the local diner. Some of the ones here in the Great American
 DD> Outback use the squeezers (either their own of from the Hunt's (no
 DD> HFCS) box. But, many still use Heinz (has HFCS) in the glass
 DD> "restaurant pack" bottles. They toss them when empty - so it should be
 DD> no great trick to get a supply and rinse all that nasty HFCS laden red
 DD> sauce out.

 RH> Just as easy to use the plastic bottle. I'm not on buddy/buddy terms
 RH> with any restaurant owner and the plastic is easier for me to handle
 RH> (lighter weight). Besides. the cap seals better than the metal caps
 RH> with the glass bottle.

I don't totally trust plastic. Who knows what nasties are leaching out of it.
Glass is pretty impervious to having nasties get into your food stuffs ...
assuming that it was clean when the food was put in. Even then, it wouldn't be
the fault of the glass.

As long as the sealer ring embedded in the metal top for the glass bottle
remains intact there is no problem with the thing sealing correctly. I've put
hot/warm things into an old glass catsup bottle and clicked the top into place
- and when opened first the first time after that been given the little "pop"
as the negative pressure caused by the cooling contents is equalised.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charbroiled Speckled Trout * w/Pecan Sauce
 Categories: Seafood, Citrus, Chilies, Nuts, Wine
      Yield: 4 Servings
 
      3 tb Olive oil
      1 tb Vermouth
      1 tb Garlic, minced
      1 tb Parsley, chopped
      1 ts Lemon juice
    1/4 ts Oregano
      4    Crappie filets
    1/2 ts Thyme
    1/4 ts Oregano
           Salt, red & black pepper
           Butter; melted
           Garlic; fine minced

MMMMM------------------------PECAN SAUCE-----------------------------
      4 tb Butter
      2 tb Onions; minced
      1 ts Garlic; minced
    1/2 ts Lemon juice
      1 ds Tabasco sauce
    1/2 c  Pecans; chopped

  * AKA crappie as indicated in the ingredient list - UDD
	
  In a bowl, combine the olive oil, vermouth, garlic, parsley,
  lemon juice, and the first 1/4 teaspoon of oregano. Marinate
  the 4 trout filets in the mixture overnight in the
  Refrigerator.
  
  Remove the filets from the marinade and season with the
  thyme, the second 1/4 teaspoon of oregano, and the salt, red
  pepper, and black pepper, to taste.
  
  In a small bowl or measuring cup, combine the melted butter
  and finely minced garlic for basting.
  
  Place the filets in a wire mesh holder and place over hot
  coals. The fish should begin to sear. Throw in a few wet
  hickory chips into the hot coals and turn the fish. Baste
  the fillets with mixture of butter and garlic. When the
  trout is done, remove and keep warm.
  
  TO PREPARE THE SAUCE: In a skillet, heat the margarine. Add
  the onions, garlic, lemon juice, and Tabasco sauce. Simmer
  the sauce for 5 minutes. Add the pecans and simmer for 5
  minutes.
  
  Pour a portion of the sauce over each filet and serve.
  
  Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
  published 1987
  
  From: David Pileggi

  Uncle Dirty Dave's Archives
 
MMMMM

... Walking isn't a lost art; one must, by some means, get to the garage.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)