Text 21751, 205 rader
Skriven 2014-12-14 10:43:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Rt 66 redux
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 JW> You should hear the filth that those precious little princesses
 JW> have picked up in elementary school yards; they put the boys on
 JW> South Park to shame!

 DD> Even cable TeeVee has more controls than your average school
 DD> yard.

 JW> I may be repeating myself but when Neekha was in kindergarten she
 JW> told me there was a list of bad words they were not allowed to use:
 JW> dummy, moron, stupid etc. She said all the really bad words were
 JW> missing! And I told her that if she used them just once there would
 JW> be a new, longer list the next day.

Well, they didn't put the cuss words on there - in the forlorn hope/off-chance
that some of the chirrun hadn't had their virgin ears assaulted by them
already. No sense giving them more opportunities for "creativity" than they
would come by on their own.

 DD> Everyone, it seems, wants to get in on those loverly tourist $$$$.
 DD> Much of "historic" route 66 in my part of Illinois is Illinois Route 4
 DD> (or country roads with those slooooow, square corners).

 JW> When the paving of the Ottawa to Sudbury section of the Trans Canada
 JW> Highway was rushed for then Princess Elizabeth's visit a lot of
 JW> existing country roads got blacktopped in a hurry and there were
 JW> lots of those square corners as the road progressed north, then
 JW> west, then north again.

 JW> I think it would be fun to drive old Route 66 someday. To do it
 JW> right, I would need a restored, vintage, big block V8 convertible
 JW> with a working 8 track player, preferably a white Cadillac Eldorado
 JW> 429 and "two bottle whisky for the way".

If you're going to do the white Eldo - then you need to stick to the newer
parts whilst you cruise up to Stan Marsh's Cadillac Ranch outside Amarillo, TX.
To do the old, historic, square-corner Route 66 should require a late 1920s or
early 1930s Ford or Chevrolet (or even a Hupmobile) with updated brakes (as you
will be using them a lot approaching those slooooow corners). And an AM radio -
since the historic Route 66 pre-dates FM and/or satellite.
 
 JW>       Title: Copper Country Pasties
 JW>     1/2 c  Rutabaga; chopped (can
 JW>            Substitute turnip)

 DD> What can you sub for the turnip (and thus for the rooty-beggars)?

 JW> Since this not a true Cornish pasty ... anything you like. You could
 JW> just skip them altogether as there are already carrots in the mix.
 JW> Some people would add green peas (cooked dried peas, not fresh sweet
 JW> peas which are far to delicate to endure the long baking period).

That's good as I am not a huge fan (putting it mildly) of rooty beggars or
neeps.
 
 JW> More "country" food ...

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

 JW>       Title: Country Green Beans
 JW>  Categories: Side dish, Ham, Beans
 JW>       Yield: 4 Servings

 JW>       1 lb Fresh green beans;
 JW>            Trimmed
 JW>     1/4 c  Chopped fully cooked ham
 JW>     1/4 c  Butter
 JW>     1/4 c  Water
 JW>       1    Garlic clove; minced
 JW>     1/2 ts Salt
 JW>     1/4 ts Pepper

 JW>   In a saucepan, combine all ingredients. Cover and simmer for 15-20
 JW>   minutes or until beans are tender.

 JW>   Recipe by: Linda Gaido

 JW>   From: Sean Coate  To: Eat-L

 JW> -----

 JW> If those green beans are truly young and fresh, then 5 minutes is
 JW> plenty. I would in fact blanche, drain and then stir fry them
 JW> ever so briefly with the ham, garlic etc.

I do that - I also like to add a small(ish) white onion, peeled, sliced fairly
thinly and chopped.

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

      Title: Mole Amarillo
 Categories: Poultry, Chilies, Squash, Vegetables, Herbs
      Yield: 8 Servings

      4 lb Chicken; in 8 pieces
      1 md Onion; chopped
      3 cl Garlic; crushed
           Salt
      3 md Chayote
    1/2 lb Green beans

MMMMM---------------------------MOLE--------------------------------
      2    Anchos
     12    Guajillos
           +=OR=+
      6    Chilcostles
     10    Tomatillos; husked
      1 lg Green Roma tomato
    1/2 md Onion
      4 cl Garlic; unpeeled
      8    Whole black peppercorns
      4    Whole cloves
      1 ts Cumin seeds
      3 tb Oil
    1/2 c  Masa harina
      1 c  Water
      4 lg Fresh hoja santa leaves
           +=OR=+
      6    Sprigs cilantro

MMMMM----------------------RAJAS DE CHILE---------------------------
      3    Chilies de agua
           +=OR=+
      1    Jalapeno
           +=AND=+
      2    Anaheims
    1/2 c  Oil; for frying
     10    Pearl onions
    1/2 c  Lime juice
      1 ts Dried Mexican oregano; pref
           - Oaxacan
           Salt

MMMMM-------------------------GO WITHS------------------------------
           Cooked white rice
           Heated tortillas

  Recipe courtesy of Iliana de la Vega, El Naranjo
  Restaurant, Mexico

  Clean the chicken pieces and place them in a stockpot with
  boiling water, onion, garlic, and salt, reduce the heat
  and poach the chicken until tender about 30 minutes.
  Remove chicken and reserve broth.

  Heat 2 pots of water to boiling. Add salt. Add chayote to
  1 pot and green beans to the other. Cook each to al dente.
  Drain. Slice chayote and set both aside.

  FOR THE MOLE: Clean the anchos and guajillos with a damp
  cloth, cut them open, remove the seeds and stems, and
  spread them flat. Roast them on a hot comal or thin
  skillet. Remove from the skillet and place in a bowl of
  hot water and soak for 20 minutes.

  On the same comal or skillet dry-roast the tomatillos,
  tomato, onion, and unpeeled garlic, remove the garlic when
  black spots appear and peel it, and leave the vegetables
  until blistered and soft.

  In a small skillet, lightly roast the black peppercorns,
  cloves, and cumin until the aroma is released.

  Transfer the reconstituted chilies to the blender with
  enough water to process. Meanwhile, heat 3 tablespoons oil
  in large pan and pour the chile mixture through a sieve
  into the hot pan, it is important that all the pieces of
  chile skin are blended or removed so the sauce will be
  smooth. Reduce the heat and let it simmer for 8 minutes.

  While frying the chile mixture, blend all the roasted
  vegetables and roasted spices with enough water to puree.
  Add this mixture to the frying chile paste, let it simmer
  for about 20 minutes or until it is reduced. Add reserved
  chicken broth and simmer for 5 minutes. Dilute masa harina
  in 1 cup water and add to mixture. Let it cook 10 minutes,
  check for salt. Add the cooked chicken, peeled and sliced
  chayote and green beans and cook until heated through. Add
  hoja santa or cilantro.

  FOR THE RAJAS DE CHILE: Make a small slit in each of the
  chilies, fry them in hot oil, until all sides are
  blistered. Remove from oil. Let them cool down and remove
  the skin, discard it along with seed and stems, tear in
  pieces, and place the strips in a serving bowl, quarter
  the pearl onions, and add to the chilies along with lime
  juice, oregano, and salt.

  Serve with white rice and hot tortillas along with the
  rajas de chile.

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

... The rich would have to eat money if the poor did not provide food.
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