Text 33224, 101 rader
Skriven 2013-02-01 07:50:00 av Dave Drum (63395.cooking)
  Kommentar till text 33205 av RUTH HANSCHKA (1:123/140)
Ärende: Don't Let Your ....
===========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> That sounds straight from a bad school cafeteria where they use mystery
 -> meat and grind old history texts to use as filler. Where they can make
 -> baked cube-steak in gravy so bland and tasteless as to induce even the
 -> hungriest to have belt soup for lunch.

 RH> Pretty much. It wasn't horrible, just not something I ever would ask
 RH> for or want to see again. You are however descibing the cafeteria
 RH> food of my childhood. It was pretty nasty, especially the criminal
 RH> things they used to do to vegetables. No poor defenseless green bean
 RH> or carrot survived the experience.

But, that's Suthern Cookin' -- boil it until it is a green, yellow or orange
pasty mess. Serve it without salt or pepper (or taste). 
 
 -> A little oatmeal is OK as a binder ... but not as a stretcher. Bread
 -> crumbs are much preferred.

 RH> Amen.  I did just use quick oats in a meat loaf tonight, but it was
 RH> made of ground chicken.  Surprisingly, it worked fine.  Tomato sauce
 RH> however was omitted.

 ->  RH> I hate the raw ones and straight tomato juice.

 -> Well, that explains that ... how do you manage pizza or Bolognese sauce
 RH> then?

 RH> No problem.  Those are delicious; there's just something nasty about
 RH> tomato juice or the V8.  Tomato sauce is generally yummy unless it's
 RH> some sort of mess like Ragu. The no sugar added variety of that isn't
 RH> half bad, or wasn't when it was still available.  I haven't seen it in
 RH> ages. They left the garbage out and it tasted like food.

I seldom do Ragu (brand) as it is generally premium priced. Next tier down
(price wise) is Barilla which I have found to be excellent. Even further down
the price scale is Di Fratella (Sav-A-Lot house brand) which is surprisingly
quite nice and inexpensive). And up the price scale is Onofrio's which is
made/sold by a guy I have known for years and years - but, it is a
Sicilian-style sauce and may not be to your taste. http://www.onofrios.com/
 
 ->  -> I likes me eggs ... nearly any way but poached - and I can tolerate
 ->  -> those.

 ->  RH> Another gag reflex item.  I like eggs fine for lunch or on a Sunday
 ->  RH> night, but first thing in the morning the sulphur content literally
 ->  RH> turns me green.

 -> You sound like an old soak with a bad hangover.   Bv)=

 RH> Except that I drink a glass of wine about twice a year, and a beer
 RH> about the same. It might be a sinusitis hangover though; I have
 RH> that 24/7/365 to some degree. It'll go away when I'm dead.

Be careful what you wish for ....  You sound like you drink about as much as I
do. I can get the same effect if I take a couple of Tramadol for my arthritis
pain. Better than three martoonies. 

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

      Title: "Onofrio's" Chicken Cacciatore
 Categories: Poultry, Vegetables, Mushrooms, Pasta
      Yield: 5 servings

     26 oz Jar Onofrio’s Classic
           - Marinara
    1/2 lg Bell pepper
      2    (6 oz ea) chicken breasts
           - or thighs; boned, skinned
      2 tb Butter
      4 oz Mushrooms; sliced
      1 cl Garlic; minced
           Chopped parsley; garnish
           Salt & pepper
      1 lb Linguini or pasta of choice;
           - cooked & reserved

  Cut chicken & bell pepper in strips, set aside. In large
  frying pan, add butter, sauté chicken strips and bell
  peppers until chicken is browned and bell peppers are
  soft. Add minced garlic and mushrooms to frying pan and
  sauté 3-4 minutes. Add Onofrio’s Classic Marinara, bring
  to light boil, salt & pepper to taste. Reduce heat to low.

  Simmer 10-15 min. Serve over reserved pasta. Garnish with
  chopped parsley.

   Serves 4-6.

  MANGIA!! 

  From: http://www.onofrios.com

  Uncle Dirty Dave's Kitchen

MMMMM

... All the world's a Jabberwock if you WANT it to be ...
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