Text 33198, 167 rader
Skriven 2015-11-16 06:48:15 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Bell Peppers was:Funky
==============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I cook other things in her kitchen - but, not chilli. My chilli rig
 DD> with the spice stash is elsewhere. I also learned that she doesn't
 DD> like bell peppers - which is often a component of my chilli. The

 RH> I use bells quite a bit, and had a friend in AZ who thought they were
 RH> pushing the upper levels of her heat tolerance.

 DD> I like bell peppers anywhere from raw (crudites) to cooked to mush
 DD> (but, not totally liquid). I rather enjoy the #2 diesel undertone that
 DD> MLoo seems to hold against them. I have never found *any* discernable

 RH> We are using more red, orange and yellow bells instead of the green
 RH> ones; the others are sweeter than the green and we like the taste
 RH> better. I will, sometimes, use a mix of green and one of the other
 RH> colors but rarely straight green any more.

It must be fairly subtle - I've never detected an increase in "sweet" -- 
rather a (minor) decrease in the kerosene undertone -- which was never 
substantial anyway.

 DD> heat in a bell pepper - except some Mexi-bells that I crossed
 DD> successfully using standard bell peppers and jalapenos. Those had a
 DD> minor wakeup. About (I estimate) 1,000 scovilles.

 RH> We did that accidentally in Az--didn't realise the jalapenos would
 RH> cross pollinate with the bells, even at a distance. We had mild
 RH> jalapenos and bells with a bit of a kick to them. The latter were good,
 RH> once we realised what had happened; the former were quite
 RH> disappointing.

I did it a-purpose after find out how Mexi-Bells come about. The first 
generation fruits have little heat. Second (and subsequent generations) are 
more pungent - but still not light-up-your-life.

 DD> biggest hit I had here (other than a simple chuck roast) was the Swiss
 DD> Chicken.

 RH> Calls for an encore performance?

 DD> But, of course. I think I'll add bacon on top this time, too.

 RH> What about some thin sliced ham?

My mental taster says no thanks.

 RH> you missed going to either of those two exciting places. (G)

 DD> The only time I left the US whilst in the Navy was when I wangled my
 DD> way as an "observer" onto a P2V doing an around-the-world "training"
 DD> flight. We hit Japan, Hong Kong, Philippines, Australia, Indonesia,
 DD> India, Iran, Greece, France, Great Britain, Iceland, Greenland,
 DD> Canuckistan (Goose Bay, Labrador) and back to NAS Memphis. Geez, the
 DD> inside of one military airfield looks much like the inside of any
 DD> other.

 RH> Yes, they all look a lot alike but you can say you've been around the
 RH> world. I've beeh half way around, Steve has made it 3/4 of the way.

If I can do it before I snuff my candle I'd like to go to England, rent a 
motorcycle and do Scotland, Belgium, Holland, Denmark, Germany, Switzerland, 
France and back to Blighty. Probably won't happen unless I hit the lottery for 
substantial $$$$.

 DD> In other parts of Memphis I saw Johnny Cash - before he left Sun
 DD> Records, Carl Perkins (who did the ORIGINAL "Blue Suede Shoes") and
 DD> went to a party at Graceland, invited by Elvis himselvis.

 RH> I think I first really became aware of Johnny Cash and Elvis in my
 RH> early teems--but wasn't allowed to buy any of their music. Dad and Mom
 RH> did watch the Johnny Cash show on tv, but there wasn't much of a choice
 RH> on other shows so they picked the best of the worst, in their opinions.

 DD> Wonder what they had against Johnny Cash? Elvis I sort of understand -

 RH> Haven't the foggiest but most likely because he was modern music, not
 RH> what they had grown up on.

John R. Cash was country (and also Western) and a bit of an "outlaw" well 
before Waylon and Willie.

Elvis was a white boy doing rock-a-billy blues (his "Hound Dog" was a cover of 
Big Mama Thornton's original) and helping prove that R&R grew from the blues.

 DD>  ---------->B CUT 8<-------------

 RH> Yes, you do keep quite busy. We'll drop a level in busy-ness after
 RH> December 13. Today we were at the city Veteran's day ceremony, followed
 RH> by a mid day meal at TX Roadhouse. Steve was at an early morning flag
 RH> raising & breakfast at one of the local nursing homes. Had church
 RH> nursery duty tonight, plus choir practice so I'm doing Fido a bit later
 RH> than usual.

 DD> I went to the local Golden Corral for breakfast to meet my friend,
 DD> Les. But, despite his assurances that GC was open on 11/11 for
 DD> breakfast ....... we wound up at Denny's (the local ones have become
 DD> nice again) for breakfast. Then I was at the local Hy-Vee (our

 RH> GC does a buffet the Monday after Veteran's day; we may go this year.
 RH> Haven't fully decided yet because this one gets very crowded and I'm
 RH> not that impressed with most of their foods.

If it's breakfast and you get there about 07:30 it's going to be no or very 
short lines. Lunch  and dinner around here are mobbed, with lines stretching a 
quarter mile or more. I stood on enough lines in Navy mess halls, thank you.

 DD> Wegmans) for some shopping and went to their Marketplace Grill for
 DD> lunch. My server asked if I was a vet, thanked me for my service and
 DD> Hy-Vee comped my lunch --- something I had not expected as there was
 DD> no notification in the media. But, quite a nice gesture.

 RH> Nice, we've had a few things comped for Steve's service. He has a
 RH> couple of ball caps that ID him as a vet or retired; people notice them
 RH> and let him know his service is/was appreciated.

My only external indication of service is visible when I wear short sleeve T 
shirts. I have an anchor tattoed on my right bicep. My brother, Phil, OTOH has 
a variety of ball caps, jackets and sweat shirts with Vietnam, American 
Legion, Army or whatever stuff on them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Garlic & Herb Shrimp w/Spaghetti
 Categories: Seafood, Pasta, Herbs, Sauces, Chilies
      Yield: 4 Servings
 
      2 tb Olive oil
      3 cl Garlic; crushed
      3 c  Roasted garlic & herb
           - Italian sauce
    1/2 ts Crushed red pepper
      1 lb Medium shrimp; peeled,
           - deveined
     10 oz Pkg Pepperidge Farm garlic
           - bread
     16 oz Pkg spaghetti; cooked,
           - drained
      3 tb Minced fresh Italian parsley
           - rosemary or thyme, opt
 
  Heat the oven to 400øF/205øC for the bread.
  
  Heat the oil in a 12" skillet over medium heat. Add the
  garlic and cook until it's golden.
  
  Stir the sauce and red pepper in the skillet and heat to a
  boil. Reduce the heat to low. Add the shrimp and cook for
  5 minutes or until they're cooked through.
  
  Meanwhile, bake the bread according to the package
  directions.
  
  Toss the spaghetti with the shrimp mixture. Sprinkle with
  the parsley. Cut the bread into 2" diagonal slices.
  
  Serve the bread with the spaghetti mixture.
  
  From: http://www.hy-vee.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)