Text 15922, 120 rader
Skriven 2014-08-16 19:38:33 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15848 av Dave Drum (1:18/200.0)
Ärende: Lack
============
Hi Dave,

 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.

 DD> I had a friend who made a sort of quick soda bread using beer as
 DD> liquid. And he was proud of himself to the point of pressing a loaf of
 DD> it on me each time he made a batch. The sparrows and critters around
 DD> my house ate well - I'd leave it outside for them.

Any ideas why ther was such a to do about it other than the fact that it
could be done? My dad bought the ABM for Mom but he was the one that
used it more. Then they both retired, her mind started going and the
machine sat on the kitchen counter taking up space for years. Finally, I
think my younger sister took it last year. It only made a one pound loaf
so by the time the paddle was taken out, there wasn't much bread without
a hole in the middle.

 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)

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

I can't see any sense in it. We usually do Italian sausages, the hot
ones, instead of brats. I'll steam them for a bit, then brown them after
sauteeing some peppers, onions, mushrooms and garlic in the same cast
iron fry pan.

 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)

 DD> Too pricey to be considered "rot-gut". But, in that taste range.

And not ripple since it was whiskey instead of wine.

 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?

 DD> Just regular paprika - not hot or smoked. It's both a filler and a
 DD> colourant. The recipe, like most of mine, is based on the work of
 DD> others and tweaked by me to my own taste. Once it crosses a certain
 DD> line with tweaks and
 DD> additions/subtractions, in my mind it becomes "mine" rather than just
 DD> a modification of the original. This one beats the snot out of Old El
 DD> Paso ....

I've made the lemon pound cake mine by the changes I made to the recipe.
BTW, my MIL sent the rhubarb bars recipe; I'll get Steve to post it as
he's got the system with MM.


 DD>       Title: Dirty Dave's Taco Seasoning Mix
 DD>  Categories: Spices, Chilies
 DD>       Yield: 1 /2 cup

 DD>       6 ts Mexene chilli spice mix
 DD>       5 ts Paprika
 DD>   4 1/2 ts Ground cumin
 DD>       1 tb Onion granules
 DD>       1 tb Garlic granules
 DD>     1/4 ts Cayenne; more to taste


When I needed some fajita seasoning a few months ago, I started with
salt, then added black pepper, onion & garlic powders, ancho and
chipotle powders, some Mexican oregano, grated orange peel, a touvh of
cayenne and cumin. May have had a bit of other things but I just went
thru the spice racks, pulling down various ones. Should have kept better
track of what I used because it had a good flavor

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

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