Text 17295, 115 rader
Skriven 2014-09-24 07:32:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Allergies
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> I've got some sensitivities to detergent additives and such, and
 NB>> Richard even more so... we mostly just are very careful what we use.

 DD> I don't have the sensitivities to the scent ingredients in soaps and
 DD> detergents - I just don't care for the various odours offered. So, I
 DD> use Kirk's Castile soap (hard to find and I sometimes have to order it
 DD> from drugstore.com if my locals are out-of-stock) and clear, unscented
 DD> laundry liquid - favouring Arm & Hammer's Clear and Free.
 DD> I find it odd that it typically costs more for less when buying
 DD> detergents. I suppose that since it is probably less popular that the
 DD> "law" of demand and supply comes into it as some point.

 NB> Interesting...  here, all versions of any one brand detergent (of same
 NB> size) will be on offer at the same price, whether the regular or a sale
 NB> price... including the additive free version...  Perhaps it's as a
 NB> recognition of local demand, but I hadn't thought of it that way...
 NB> Wegmans does tend to pay attention to that sort of thing, along with
 NB> food intolerances, which might be a factor...  But I haven't seen
 NB> different pricing elsewhere locally, either...

You are probably correct WRT "standard" pricing. However, I cannot remember the
last time I saw unscented, undyed liquid laundry detergent on special offer. In
fact it is damned hard to find sometimes, even at regular pricing. Dollar
General just had, in their Sunday newspaper insert, a 175 fl oz jug of Xtra
laundry liquid for U$5.00. But, no availability of clean and clear versions.
When I find unscented I typically will score two containers - and begin my
search (again) as soon as I crack the lid on the second one.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Steak w/Metaxa Au Jus
 Categories: Beef, Marinades, Herbs, Booze
      Yield: 6 Servings
 
MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Olive oil
      3 tb Shallot; minced
      3 tb Basil; chopped
      3 tb Mint; chopped
      3 tb Oregano; chopped
      3 tb Marjoram; chopped
      3 tb Thyme; chopped
      3 tb Parsley

MMMMM----------------------STEAK & GARNISH---------------------------
      6    (5 oz ea) flat iron steaks
      2    Oven-dried plum tomatoes;
           - quartered
      2 c  Shallots; fine sliced,
           - divided
    2/3 c  Fresh basil; chiffonade
      6 oz Crimini mushrooms; sliced
      2 oz Unsalted butter; softened
           - divided

MMMMM-----------------------METAXA AU JUS----------------------------
      1 c  Veal stock; (Glace de Veau)
    1/4 c  Banyuls Vinegar; "vin doux
           - natural" (no sugar added)
    1/4 ts Sea salt
 
  Chop fresh herbs and mix with olive oil; brush generously
  on steaks and marinate at least one hour before grilling.
  
  For garnish: Cut plum tomatoes into 8 wedges each and add
  half the fresh herbs, garlic, a pinch of salt and pepper
  and olive oil to coat. Place in 225 degree oven for 30
  to 35 minutes.
  
  For sauce: In a medium skillet, with 1 ts butter and 1 ts
  olive oil, sautO sliced leek, then add pre-cut, pre-sized
  strips of red swiss chard and the reserved vegetable stock.
  Season with sea salt and fresh ground black pepper to taste,
  simmer for 1 minute until heated through, set aside and
  keep warm.
  
  Grill Steaks on char-broiler or griddle pan until medium
  rare, or until internal temperature reaches 125oF. Remove
  and keep warm. Deglaze pan with Metaxa; swirl in remaining
  butter, add Banyuls vinegar and veal stock, and reduce
  until glaze-like consistency, then season to taste.
  
  SautO sliced crimini mushrooms, 1/2 the sliced shallots,
  and then flash the oven-dried plum tomato quickly. Keep
  warm.
  
  Spoon caramelized shallot, crimini mushroom and oven-dried
  tomato and chiffonade fresh basil on plate. Slice steaks
  on a slight bias. Spoon mushroom, shallot & tomato wedges
  on plate.
  
  Arrange steak strips on top of mushroom mixture.
  
  Spoon Metaxa Au Jus around the steak.
  
  Serve immediately.
  
  FROM: Elmhurst Memorial Healthcare, Elmhurst, Ill.
  By David Reeves, Director of Food, Nutrition & Laundry Services
  
  Yield: 6 portions
  
  From: http://online.wsj.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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