Text 15848, 111 rader
Skriven 2014-08-15 06:21:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Lack
============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Fair enough. You have commented negatively on beer/wine/booze in
 DD> recipes before that I made an assumption (yes, I know what "assume"
 DD> does  Bv)= ) that you eschewed all instances of alcohol.

 RH> I don't drink it, try not to cook with it if I can use a sub but have
 RH> eaten a good number of dishes containing it, albeit in smallish
 RH> quantities.

 DD> I don't drink much alcohol at all. Once in a great while or on a
 DD> special occasion - such as my brother's double retirement celebration
 DD> (Pipe-fitters and school board both). And I cook with it but seldom. I
 DD> have tried making some recipes that call for beer - and find them
 DD> either nasty or the beer makes no difference to the finished product
 DD> as far as my taster can tell.

 RH> We've only tried one recipe using beer--the beer bread that was popular
 RH> when ABMs first came out. My dad raved about it, left a bottle with us
 RH> after visiting when he found out we had a bread machine. We made the
 RH> bread, tried it and IIRFC, threw out the remainder. None of us liked
 RH> it.

I had a friend who made a sort of quick soda bread using beer as liquid. And he
was proud of himself to the point of pressing a loaf of it on me each time he
made a batch. The sparrows and critters around my house ate well - I'd leave it
outside for them.
 
 RH> Another time, one sister suggested my folks steam some bratwurst in
 RH> beer. I asked that some be done in just water for those of us that
 RH> didn't want the beer taste. Sister got all huffed up so parents ended
 RH> up doing all of them in water. Yes, Steve and I survived 6 years in
 RH> Germany without drinking any beer. (G)

I've only done sausages in beer a couple times. Last time was the 1999 Canadian
Caper picnic when I was getting the sausages ready that I had brought. Someone
requested that I do them in beer and brought me the requisite amount of LaBatts
or Molson. They were OK, but, nothing that special AFAICS. The onions and bell
pepper cooked in with the sausages added more (and better) flavour than the
little bit the brewski contributed. I've had sausages in restaurants adverted
as "beer brats" or "steamed in beer" and TBH - I can't see what all the fuss is
about taste-wise. Or, maybe I just have a tin palate in that range.

 DD> Back in the day - when Frank Sinatra (for whatever reason) was a
 DD> proponent of Jack Daniel's Black Label whiskey and when my brother
 DD> returned to the real world from Vietnam he and I opened a bottle of
 DD> the stuff. After a single nasty sip I left the rest of the jug with
 DD> him. It's harsh, very harsh. Called sippin' whiskey mostly, I think,
 DD> because if you knock back a shot it will rip your throat out or
 DD> something.

 RH> Rot gut? (G)

Too pricey to be considered "rot-gut". But, in that taste range.
 
 DD>       Title: Rotisserie Chicken Rub
 DD>  Categories: Rubs, Herbs, Chilies
 DD>       Yield: 2 servings

 RH> Probably cook's choice of seasonings would work as well, as long as the
 RH> cook had a sense of what to combine.

 DD> Not everyone is as wise as we on these things, though.   Bv)=  I'd
 DD> probably use my no-cumin rub as I usually have some of that on hand.

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

 DD>       Title: Dirty Dave's Country Rub
 DD>  Categories: Rubs, Spices, Herbs
 DD>       Yield: 1 servings

 RH> One of your own special blends? Do you use the regular, sweet or smoked
 RH> paprika in it?

Just regular paprika - not hot or smoked. It's both a filler and a colourant.
The recipe, like most of mine, is based on the work of others and tweaked by me
to my own taste. Once it crosses a certain line with tweaks and
additions/subtractions, in my mind it becomes "mine" rather than just a
modification of the original. This one beats the snot out of Old El Paso ....
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Taco Seasoning Mix
 Categories: Spices, Chilies
      Yield: 1 /2 cup
 
      6 ts Mexene chilli spice mix
      5 ts Paprika
  4 1/2 ts Ground cumin
      1 tb Onion granules
      1 tb Garlic granules
    1/4 ts Cayenne; more to taste
 
  Mix well in a bowl.
  
  Keep unused portion in a sealed container in the ice box
  to keep the herbs/spices fresh.
  
  2 heaping tablespoons equal a packet.
  
  Makes about 1/2 cup of mix.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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