Text 19571, 110 rader
Skriven 2014-11-19 07:34:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Cast iron
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> Actually, I never tasted the iron that supposedly had gotten into my
 NB>> sauce or whatever, either..  I've tasted it in well water pumped up
 NB>> into an outdoor drinking fountain, though... ;)

 DD> Iron, copper, sulphur, limestone, etc. It's called "hard" water.

 NB> Some of the minerals can be good for you... ;)

And some of them aren't - and not all of what is/can be in well water is
minerals. Even at that there is a long list of good reasons that
Arrowhead-Putitas sells so much bottled water in the Los Angeles area. 
 
 DD> When I lived "country" we had well water for drinking, washing the
 DD> car/tractor/cow, etc. And a cistern that held roof run-off as a
 DD> source of "soft" water for washing clothes, etc.

 NB> Never actually had to deal with that myself, but have visited places
 NB> that had that sort of system...  :)

Both the well and the cistern were hand-dug and brick lined. The well was 80'
deep, the cistern a mere 15' - the the cistern was 8' in diameter. It was
linked to a hand pump at the kitchen sink.
 
 DD>> Title: Nutritional Yeast Parmesan
 DD>> Use over spaghetti, sprinkled over salads, or in
 DD>> any recipe where you would use Parmesan cheese.
 DD>> From: http://www.recipesource.com
 DD>> Uncle Dirty Dave's Kitchen

 NB>> But does it melt in at all like cheese...?   Granted, grated Parmesan
 NB>> doesn't melt much either...  ;)

 DD> Never used it as an ingredient, so I can't say. But I'd doubt it would
 DD> "melt-in". I always did it as a sprinkle - like grated Parm or Asiago.

 NB> That was my guess.  We don't do much of the sprinkle type cheeses
 NB> anyway, anymore...

I enjoy the sprinkled cheeses on many things - not just pasta type dishes.
Salads, chilli mac, many veggies, etc. Parmesan is also useful as an ingredient
in many soups.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Potato Soup
 Categories: Soups, Potatoes, Pork, Cheese
      Yield: 8 Servings
 
      6 sl Bacon slices (to 8); diced
           - fried crisp, drained,
           - dripping reserved
      1 c  Yellow onions; diced
    2/3 c  Flour
      6 c  Chicken broth; hot
      4 c  Potatoes; peeled, diced,
           - boiled until done **
      2 c  Heavy cream
    1/4 c  Parsley; chopped
  1 1/2 ts Granulated garlic
  1 1/2 ts Salt
  1 1/2 ts Coarse black pepper
      1 c  Parmesan cheese; grated *
    1/4 c  Green onions, sliced; white
           - and green parts
 
  Render bacon until crisp; drain dripping and reserve.
  Set bacon pieces aside until time to finish the soup.
  
  Cook onions in dripping over medium high heat until
  transparent, about 3 minutes. Add flour, stirring to
  prevent lumps; cook for 3-5 minutes, until mixture just
  begins to turn golden. Add chicken broth gradually,
  whisking to prevent lumps until liquid thickens.
  
  Reduce heat to simmer and add potatoes, cream, half of the
  chopped bacon, parsley, garlic, basil, salt, pepper sauce
  and black pepper. Simmer for 10 minutes; do not allow to
  boil. Add grated cheese and green onions, heat until cheese
  melts smoothly.
  
  Garnish each serving as desired with chopped bacon, grated
  cheese and chopped parsley.
  
  Makes 2 quarts.
  
  * The Parmesan is what makes this soup so much better than
  others I have had. It should blend in without overpowering
  the other flavours and add a thickness and richness to an
  otherwise plebeian soup.
  
  ** Yukon gold potatoes work well in this soup and make the
  resulting product even more cream/buttery coloured than
  russets or red potatoes.
  
  Synthesised and tweaked from a combination of recipes and
  attempts to duplicate Eldon Drum's (my dad) potato soup. It
  isn't a copy or a duplicate. But it's pretty darned good on
  its own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The disobedient fowl obeys in a pot of soup. - Nigerian proverb
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