Text 33381, 106 rader
Skriven 2013-02-05 10:54:00 av Dave Drum (63562.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Mists
=============
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD>> Never saw it stain the plastic jugs it came in.   Bv)=
 RH>> It does, I've seen the stains. Not so much on the clear plastic but the
 RH>> opaque does stain.

 DD> I'll have to take your word on that - I only ever bought my Welch's in
 DD> clear plastic. And I don't get that any more. Prune juice once in a
 DD> great while.

 NB> I had some dark fruit juice (some blend or other) stain the clear
 NB> plastic... of course, it was a bottle that I'd forgotten about and it
 NB> sat, unopened, for a few years past its expiry date...  Haven't seen
 NB> the effect on bottles that get used in good time... :)

Juice doesn't live to anywhere near the use by date around here.   Bv)=
 
 DD> SPARC (SPringfield Aid to Retarded Citizens)

 NB> Around here the ARC used to stand for Association for Retarded
 NB> Citizens, now simply called ARC of Rochester, forget that it was an
 NB> acronym... Kinda like my bank, which used to be called Eastman Savings
 NB> and Loan, often abbreviated to ES&L, then ESL, now officially ESL
 NB> Federal Credit Union... :)

SPARC does some really good things with mentally challenged people. Especially
their work programs - a janitorial service, motel/hotel room cleaner training,
fats food lobby bussers, etc. It gives the clients both a sense of purpose and
some income. And people I know who have used their services are more than just
pleased with the outcome.
 
 DD> Starry Starry Night fund raiser
 DD> and chilli supper on 17 Feb. Ought to be fun - we usually have a couple
 DD> of days to get ready - but, this year they are using the Knights of
 DD> Columbus hall .... and they have something going on Saturday. So we
 DD> must come in at 7 ayem to be ready to start serving at 11 ayem.
 DD> Fortunately the local KC has a nicely equipped and spacious kitchen.

 NB> Sounds like a busy morning for sure...  :)  Can you do the basic prep
 NB> the day/night before and bring it in, or are there health regulations
 NB> about having to prepare it all on the premises...?

Nope to having to prepare it all on site. But, it has to be done in a
"certified" kitchen. How many of us have one of those in our homes. The health
department has instituted a new rule that is a major pain in the arse bone ...
if you are going to store something in a walk-in cooler or big ice box you have
to bring it down to 70øF within 20 minutes of taking it off the heat. And down
to no more than 35øF in the ice box within 60 minutes total from removing it
from the stove. That requires a *LOT* of ice or a really killer refrigeration
set-up.

This is the 24th annual for this group and we've not poisoned anyone yet. I
don't understand the point of the regulation - and no one at the health
department has been able to 'splain it to me.

Of course most of the people I deal with from the health department are just
decent people doing a tough job. There are a couple, though, as there are in
any regulatory/law enforcement agency, who are candidates for a Durex overcoat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Healthy Vending Spicy Orange Chicken
 Categories: Poultry, Citrus, Chilies
      Yield: 2 Servings
 
      1 tb Orange juice concentrate;
           - thawed
  1 1/2 ts Fine chopped chipotles in
           - adobo
  1 1/2 ts Balsamic vinegar
      1 ts Fresh molasses
    1/2 ts Dijon mustard
      2    Chicken breasts; boned,
           - skinned
    1/8 ts Salt
 
  This delicious grilled chicken is tangy and mildly spicy and
  makes a perfect main course for a family meal. Lean chicken
  is a great source of protein and the combination of the
  orange and chipotle flavors make it anything but boring.
  
  Great accompaniments to this recipe are broccoli, asparagus
  and green beans. You can adjust the amounts of spices to
  taste for a spicier or milder dish.
  
  Preheat grill or broiler to high. Oil the rack.
  
  Whisk orange juice concentrate, fresh chilies, vinegar,
  molasses and mustard in a small bowl.
  
  Sprinkle chicken with salt. Grill or broil the chicken
  for 2 minutes. Turn the chicken, brush with the chipotle-
  orange glaze, and cook, brushing occasionally with more
  of the glaze, 4 minutes more. Turn the chicken again,
  brush with fresh glaze, and cook well, 2 to 5 minutes.
  
  From: http://recipes.freshvending.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Health food makes me sick! - Calvin Trillin
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