Text 32928, 138 rader
Skriven 2013-01-23 05:23:00 av Dave Drum (63102.cooking)
  Kommentar till text 32898 av Ruth Haffly (1:396/45.28)
Ärende: Mists - was pulling teef
================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've never had a root canal so don't know how bad they hurt. Having the
 RH> 4 wisdom teeth out at once hurt quite a bit.

 DD> OK. That clears the mists away from that.

 RH> Good, it was rather foggy here for a few days last week. Some of it
 RH> might have drifted into my computer.

We got a lot of that with the weather on its roller coaster ride lately. If
it's really foggy I tell people "it's as foggy as a politicians promise".
Saturday it was 56øF - almost tee shirts and shorts weather. Sunday the high
was 22øF and I was lucky enough to be inside all day at a chilli cook-off.
Yesterday it dropped to 3øF ... and I had a flat tire on my left-front wheel
.... which I will deal with further when it warms up.

 DD> I've been told I have a "big mouth". But, that had more to do with
 DD> that someone didn't like what I was saying. I think mine is average.
 DD> The trip to the Oral Surgeon to get the five extractions done resulted
 DD> in the "corners" of my mouth (where the upper and lower lip join)
 DD> getting minor, but annoying, tears - which made drinking lemonade and
 DD> grapefruit juice problematic.

 RH> I've had that happen as well. Even orange juice hurts for a few days so
 RH> I just have to tough it out. I've not had any orange juice in almost 6
 RH> months tho so there was no problem with my last dental visit. No
 RH> fillings needed either.

I like oranges just fine. Never cared for the juice - I suspect because it is
sooooo sweet.

 DD> As it was I was re-arranging things to fit the freezer packs into the
 DD> nooks and crannies when I found a pound or so of slice yellow cheese
 DD> (round slices from Humphrey's deli counter) wrapped in Saran wrap. I
 DD> think from the taste it was either Colby or Longhorn ... but, it had
 DD> been adversely affected by the long spell in the freezer and was dried
 DD> out and very crumbly.

 DD> So, with nothing much to lose I tried an experiment - I put the wad of
 DD> slices into a microwave-safe bowl and nuked it for 30 seconds at a
 DD> time until it sort of flowed back together and exuded some oil. Then I
 DD> stirred it up and recombined the oil and nuked it a couple more 30
 DD> second sessions.

 DD> All of a sudden a thought hit me like a bolt out of the blue. I had
 DD> about a third of a bottle of Cholula hot sauce in the cupboard ... and
 DD> I was out of pepper jack cheese. So, while the cheese was still
 DD> plastic I stirred the hot sauce into it and nuked it again for a final
 DD> 30 seconds and put it in the refrigerator with a lid - to firm up.

 DD> That evening I got the box of Walgreen's fake Ritz crackers and gave
 DD> it a try. Niiiiiiiiice. Bit of up-front bite on the tip of the tongue.
 DD> Then a few minutes later a nice glow at the back of the mouth and top
 DD> of the throat. I think it's a keeper and I may make a try at making my
 DD> own "pepper cheese" using a mild Cheddar and some fine diced chilies
 DD> that I have frozen to break down the cell structure so that they are
 DD> not crunchy bits in the cheese.

 RH> Sounds good. Cheese is usually kept in a drawer in our fridge so
 RH> there's little chance of losing track of it.

I usually keep my cheese in a tray on the ice box door. Right next to the
butter. Except for Parmesan - which does freeze well with no damage. The
reason(s) why I bunged this batch into the freezer is lost in the haze of the
past somewhere. I did split the cheese and the big crockpot of chicken and
noodles with my friend, Dennis who came by with his little air compressor and
his air tank to help with the flat tire. Sadly the air tank had a leak at the
hose attachment and the little air pump didn't seem to have enough oomph to do
any good ... we attached it to the valve stem, heard the compressor take on its
"work tone" and went back inside to keep warm. After a half-hour went to check
(the compressor has a settable shut-off pressure). When I heard it still
running I said to Dennis, "This doesn't sound promising."

Sure enough - nothing. So, I went to my brother's and borrowed his Mustang -
which has four fully aired up tires. Called Phil and let him know not to call
John Law when he got home from the funeral duties and found his driveway empty.

Dennis got half the cheese and the chicken & noodles for helping out - but,
mostly because he's my friend.
 
 RH> Our church's annual Super Bowl chili cook off is coming up in a couple
 RH> of weeks. I took home the trophy last year, been mulling over ideas for
 RH> this year's pot. It'll be a competition style again but not quite sure
 RH> what meat besides beef will go into it.

By "competition style" do you mean no beenz? Or just something you wouldn't
cook for normal home use? ICS has introduced a "Home Style" category into
competition ... but, it's slow taking off. Not all competitions have a
home-style event -- the Sunday one I judged did not, staying with salsa (really
pico di gallo), chile verde and traditional no-bean red chilli. I judged salsa
and green - picking the top three in salsa (not in order though) and 1st and
3rd in verde ... although my 1st place vote finished third and the second place
vote won the contest.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chile Stew (Chili Verde)
 Categories: Chilies, Lamb/mutton, Stews
      Yield: 6 Servings
 
      3 lb Lamb; boneless shoulder
      1 ts Dried juniper berries;
           - crushed
      1 lg Onion; chopped
    3/4 ts Pepper
      3 cl Garlic; chopped or pressed
      1 tb Flour
    1/4 c  Oil
    1/4 c  Water
      2 c  Chicken broth
      4 md Poblano chilies
      1 ts Salt
      2 tb Lemon zest
 
  Trim excess fat from lamb shoulder; cut lamb into 1" cubes.
  Cook and stir lamb, onion and garlic in oil in 4-qt Dutch
  oven until lamb is no longer pink; drain. Stir in broth,
  salt, juniper berries and pepper. Heat to boiling; reduce
  heat. Cover and simmer, stirring occasionally, until lamb
  is tender, about 1 hour.
  
  Shake flour and water in a tightly covered container; stir
  into lamb mixture. Boil and stir 1 minute. Stir in chilies.
  Sprinkle each serving with lemon peel.
  
  CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list.
  
  Meal Master Format by Dave Drum - 22 August 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Husbands never become good; they merely become proficient. - H. L. Mencken
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