Text 32887, 101 rader
Skriven 2015-11-08 18:17:42 av Dave Drum (1:261/38.0)
  Kommentar till text 32840 av Nancy Backus (1:123/140)
Ärende: milk cartons
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Big Jim (his preferred nickname - there are *many* others) inherited
 DD> the dairy business and then grew it to proportions that his forebears
 DD> never dreamed.

 NB> That does make it sound like he's a pretty good businessman...

 DD> Besides the (nearly) 200 mile radius of milk deliveries
 DD> they flog prepared foods, bacon, bakery items, etc. in a "Schwanns"
 DD> like operation - along with retail stores in the Chicago/Cook County
 DD> area. As well as a couple nice contracts with school boards. Most of
 DD> the deliveries in my area are to gated communities and neighbourhoods
 DD> in which the occupants aspire to be gated and opine that their
 DD> personal defecations have no odor.

 NB> And savvy...  and knows how to milk contacts...  ;)   Do they make
 NB> their own prepared/bacon/etc foods, or do they have a supplier for
 NB> those items...?

I suspect he's like my friend Jay Nichole who bought Ray's Chilli - doesn't
have his own in-house cannery/prep facility. It's contracted out to custom
place that work to his recipe(s).

 DD> We had another perennial candidate in Illinois (and you thought New
 DD> Orleans politics were weird) named Lar "America First" Daly. Follow
 DD> the link for a real hoot ..... talk about being half a bubble off
 DD> plumb --  DD> http://tinyurl.com/LAR-DALY

 NB> I think that politics in general are weird... some are just weirder
 NB> than others...

Lar would have fit perfectly into that latter group. The problem with political
jokes is that some of them get elected.

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

      Title: Winter Vegetables
 Categories: Vegetables, Citrus
      Yield: 10 servings

      2 bn Asparagus; green, bottom 1/3
           - stem removed
      2 lb Carrots; peeled, cut oblong
           - or large dice
      1 lb Baby Brussel Sprouts; fresh
           - cleaned or frozen can be
           - used
      1 lb Wax Beans; ends snipped
      2 oz Butter
           Zest from orange
      4 oz Olive oil
           Salt and Pepper

  Asparagus: preheat grill or large heavy bottom saut+¬ pan. Rub 2 oz of
  olive oil on asparagus and season with pinch of salt and pepper. Lay
  flat on grill or saut+¬ pan until lightly browned. Using long fork or
  tongs, rotate the asparagus to brown other sides. Usually 2 or 3
  minutes per side. The asparagus is done when you can use a fork to
  cut through. Do not overcook, this will cause asparagus to become
  stringy. Keep warm until ready to serve.

  Carrots: bring 3 qt salted water to a boil, add carrots to water and
  cook until fork tender, meaning a fork will easily pass through the
  carrot. Drain the water from the pot and toss 1 oz butter and zest of
  orange and mix until carrots are coated. Season with pinch of salt
  and enjoy. Keep warm until ready to serve.

  Brussel Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut
  into the stem of the sprout with a pairing knife to create an X on
  the bottom, this will allow the stem to cook more evenly. Place
  sprout in boiling water and allow to cook until bottom of sprout is
  tender and easily cut with a knife. Preheat a heavy bottom saut+¬
  while the sprouts are cooking. Remove sprouts from water and allow
  all water to drain completely. Add 2 oz oil to saut+¬ pan and add the
  sprouts, season with salt and pepper while tossing the sprouts around
  to evenly brown in the pan. If sprouts are too big, you can cut them
  in half, keep warm until ready to serve.

  For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel
  sprouts into water, these are precooked so you are only thawing them
  out. Remove from water and saut+¬ as above. Yellow Wax beans: bring 3
  qt salted water to boil, add snipped wax beans to water and allow to
  cook until fork tender or to your liking of doneness. Remove from
  water and toss with 1 oz butter and season with salt and pepper.

  Yield: 10 portions

  Recipes from the 2009 Inaugural Luncheon Joint Congressional
  Committee on Inaugural Ceremonies

  MM Format by Dave Drum - 06 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... I spent the day breaking all the culinary laws.

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