Text 31486, 173 rader
Skriven 2015-10-01 08:14:10 av Dave Drum (1:261/38.0)
  Kommentar till text 31463 av Ruth Haffly (1:396/45.28)
Ärende: bread
=============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> If you grind the seeds and put the powder into the dough you *should*
 DD> get the flavour of the caraway spread throughout the loaf.

 RH> I prefer the little flavor 'pops' than having a stronger caraway taste
 RH> thruout the loaf.

 DD> And that, boys and girls, is why there are pari-mutuel windows at the
 DD> horse track. You pays your money and you makes your choice.   Bv)=

 RH> Life would be boring if we were all alike.

True dat. If there were both types (boys and girls) the race would soon die
out.  Bv)=

 DD> After I get closed on the new house (Oct. 2) I will be shopping for a
 DD> stand mixer. Probably a Cuisinart unless I can find a Hobart made KA.

 RH> Won't be long now--are you boxing things up in anticipation of moving
 RH> in the day you sign the paperwork? We made the actual move over 2 weeks
 RH> after signing so Steve could get some work done on the house while it
 RH> was empty. His latest project--replacing the sinks in the master
 RH> bathroom as one was cracked. Got a matched set from ReStore for $5.
 RH> each.

 DD> I shouldn't have to make a mighty effort. I have some things packed up
 DD> already. But, I have to pay another month's rent on the tin-can - so,
 DD> other than the large pieces - which will go in one big push, I can
 DD> pretty much do it piece-meal. A couple trips every night after work.
 DD> And that way I can reuse the boxes, too.

 RH> That'll do it. We made a number of piecemeal trips; one 2 hour stretch
 RH> with several friends to get a lot of small stuff; one full day with a
 RH> couple of guys for large stuff and a couple of odds and ends trips
 RH> getting moved over here. Signed for the place Nov 20 and were all out
 RH> of the former place (and storage unit) before the end of the year.

That's sort of my plan. I'll get the big pieces freed up at the tin can and
assemble the multitudes. Once they are in place (more or less) at the new home
I can filter the rest of the plunder around them piecemeal.

 DD> ReStore is going to be one of my main suppliers for the new house. I
 DD> learned, though, it's like the Odd Lots store -- if you see something
 DD> you like, buy it right then. When you go back there's a good chance it
 DD> will be living with someone else.

 RH> We saw that with an entertainment center we were looking at. Tomorrow
 RH> is the one month date on a recliner; we're going to see if it's still
 RH> there. It was on Thursday but.......................

Good luck with that.

 DD> It helps that I have an inside man at the skunk works. Les is keeping
 DD> an eye open for interesting pieces that I might like. If I didn't
 DD> already have a refrigerator too many there is/was an BIG Amana
 DD> side-by-side with icemaker and ice-water dispenser in the door priced
 DD> at $75. But, the house comes with a newish ice box already in place
 DD> and I have the somewhat smaller one from the trailer to find a place
 DD> to put.

 RH> We're using the fridge that came with the house. And, yes, we got the
 RH> recliner, a bread slicing guide, a staple/tack gun and a new light
 RH> fixture for the living room.

 DD>       Title: Gnocchi all'Amatriciana
 DD>  Categories: Pasta, Pork, Sauces, Potatoes, Chilies
 DD>       Yield: 6 servings

 RH> Hmmmmmmmmmmmmmmmmmmm, may have to give it a try...........

 DD> This one might go well at one of your weekly pot-luck suppers - the
 DD> only "Diablo" is in the title - although one could increase the
 DD> amount(s) of chile. I made this for a family get together once (doubled
 DD> to use the whole bag) and it was all subscribed before I could get
 DD> back for seconds.   Bv)=


 DD>       Title: Gnocci Diablo
 DD>  Categories: Pasta, Pork, Vegetables, Chilies, Cheese
 DD>       Yield: 8 Servings

 RH> Might, if we can find a gluten free alternative for the one who needs
 RH> it and make sure no cheese is on the serving for the one who needs
 RH> dairy free. We'd probably put the red pepper on the side as we've
 RH> several non chili heads and young children in the group.

Young chirrun will surprise you with their tolerance for heat. I still recall
Jim Weller's stories of his granddaughter, Neekhah, and the habaneros at the
grocery store. Still, I sort of forgot that you have an extremely mixed bag. As
I am fortunate in having only one food sensitivity (banananana allergy) I tend
to forget that others may have.

Druther have the banananana allergy than any number of others as I really don't
care for bananas anyway. Glad it not a reaction to something I really like -
like seafood or pork.

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

      Title: Apple-Stuffed Pork Chops
 Categories: Pork, Fruits, Stuffing
      Yield: 4 servings

      3 c  Apple wood chips
    1/4 ts Fresh ground black pepper
    1/8 ts Onion salt or garlic salt
    1/8 ts Ground cloves
    1/8 ts Ground red pepper (opt)
    1/4 lb Bulk Italian pork sausage
      1 lg Apple; cored, fine chopped
    1/4 c  Chopped onion
    1/2 c  Corn bread stuffing mix
      2 tb Snipped fresh parsley
      2 tb Apple juice
      4    (1 1/2" thick) pork loin rib
           - chops
           Apple butter
           Grilled sliced apples (opt)

  Apple wood chips and a simple stuffing flavor these grilled
  pork chops.

  At least 1 hour before cooking, soak wood chips in enough
  water to cover. Drain.

  FOR THE RUB, stir together the black pepper; onion or
  garlic salt; cloves; and, if desired, red pepper.

  FOR STUFFING, in a saucepan cook the sausage, apple, and
  onion for 5 minutes or until sausage is cooked through.
  Drain fat. Stir in stuffing mix and parsley; add enough of
  the apple juice to moisten. Remove from heat; set aside
  until cool.

  Trim fat from chops. Cut a pocket in each chop by cutting
  a slit in the meat and working the knife inside to cut
  almost to bone, keeping original slit small. Spoon stuffing
  into pockets. If necessary, secure with wooden toothpicks.
  Sprinkle the rub evenly over both sides of the pork chops;
  rub into meat.

  Drain wood chips. Prepare grill for indirect grilling;
  test for medium heat above the drip pan. Place chops on the
  lightly oiled grill rack directly over the drip pan.

  Cover and grill chops for 35 to 40 minutes or until an
  instant-read thermometer inserted into center reads 165+.F,
  turning chops once. Add more wood chips every 15 minutes.

  Brush with apple butter every few minutes during last half
  of grilling. If using wooden toothpicks, remove them before
  serving. Serve with grilled sliced apples, if desired.

  Makes 4 servings.

  TEST KITCHEN TIP: Make a double portion of the stuffing
  mixture and spoon the extra into an ovenproof baking dish
  lightly coated with nonstick cooking spray. Cover and bake
  in a preheated 350+.F/175+.C oven for 45 minutes. Pass hot
  stuffing with pork chops.

  Better Homes & Gardens | February 2010

  MM Format by Dave Drum - 09 February 2010

  Uncle Dirty Dave's Archives

MMMMM

... You have 2 choices for dinner. Take it or leave it. Bon appetit!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)