Text 35138, 179 rader
Skriven 2016-01-15 07:33:27 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Restaurant Supply                                        [1]
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-=> Ruth Haffly wrote to Dave Drum <=-

 DD> here for anything larger than medium is $2.90/dozen (battery) and
 DD> $3.25/dozen (cage free).

 RH> Sounds like a good deal to me. Deborah is still raising chickens in her
 RH> back yard so gifted us with some steamed eggs to enjoy on our way home.
 RH> She is getting about 3 a day now from the hens.

 DD> I got a little steamer on an on-line premium deal (Coke Rewards) that
 DD> I thought to use as a small rice cooker. HAH! It will steam eggs quite

 RH> We use the steamer basket insert that came with one of the pots we
 RH> bought a few years ago. Found another one in an AZ thrift store that
 RH> fits our camping cookware set.

I have one of those stainless steel "folding leaf" things that one can use in 
the bottom of nearly any sauce pan, a Farberware double boiler that has 
another top pot with a perforated bottom to use as a steamer and, of course 
three separate electro-steamers.

 DD> nicely, though. And a couple servings of vegetables. Oh, well. It was
 DD> basically free - and it nests within itself so doesn't take a lot of
 DD> cabinet space.

 RH> Space saving is nice, especially if the space is tight. I need to try
 RH> to rework the kitchen stowage here, then organise my sewing room. Both
 RH> areas are functional, but could be better on organisation for better
 RH> use of the space right now.

I have much more cabinet space in my new house than I have ever had before. 
Including two "lazy Susan" undercounter corner cabinets. There is also a 
narrow (8" or so) undercounter cabinet that has a shelf half-way between floor 
level and counter. Once I remove that shelf the space will become useful for 
storing cutting boards and sheet pans. I'm just curious to know the thought 
process that led someone to put that silly shelf in there. I've no idea (and I 
have an agile imagination) what it could have possibly been used for.

 DD> I don't know what his chickens eat/scratch but the yolks are a nice
 DD> dark yellow. They will definitely make nice egg noodles .... as well
 DD> as bacon & eggs, etc.

 RH> We buy them at the farmer's market from time to time, definately much
 RH> better looking (and tasting) than 99.99% of what you get at the grocery
 RH> stores.

 DD> My Sunday Humphrey's ad offers a dozen jumbo eggs free with purchase
 DD> of $20 in other merch. And they are offering hamburger at $1.99/lb in
 DD> 10# bags - ground fresh daily. I feel a big pot of chilli coming on.
 DD> Bv)=

 RH> Sounds good to me. The Legion and Auxillary are having a pot luck this
 RH> Saturday; I need to get peppers to make some chili.

Chilies or bells? I like a bit of bell pepper in my chilli ..... right along 
with the red chilies.

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

 DD> The ultrasound tech told me that everything looked good, she saw
 DD> nothing to worry about. But, as she told me, she's not the doctor -
 DD> just the tech. I'll be hearing from Dr. (mumble) in a few days -
 DD> probably via "Follow My Health". That's a relief - as my father was
 DD> done in by a ruptured aortic aneurysm.

 RH> Probably was quite a relief. My dad had a grapefruit sized aortic
 RH> aneurism removed 16 years ago. They diagnosed it on a Friday, sent him
 RH> home (an hour away) for the week end and operated on a Monday. I was
 RH> surprised they didn't hold him until surgery.

 DD> Probably kept their fingers crossed that that bad boy didn't pop.

 RH> Yes, because he would not have made it to the hospital in time for
 RH> emergency surgery.

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

 DD> I just thought - when re-reading my comment above .... dried, ground
 DD> poblano is rightly known as ancho chile powder.   Bv)=   The basis for
 DD> most chilli spice mixes and many rubs.

 RH> It's one of my staples; I need to make a stop at Penzey's to replenish
 RH> my supply.

 DD>       Title: Dirty Dave's Tex-Mex Rub
 DD>  Categories: Rubs, Spices, Herbs
 DD>       Yield: 1 batch

 DD>       5    Parts hot Spanish paprika
 DD>       5    Parts ground ancho chile
 DD>       5    Parts black pepper
 DD>       6    Parts garlic granules
 DD>       3    Parts onion granules
 DD>       6    Parts salt
 DD>       7    Parts dried celery leaf
 DD>       7    Parts dried oregano
 DD>       7    Parts dried thyme

 RH> Looks good to me.

 DD> Thank you. Rubs aren't hard. Just tinkering until you get a mix that
 DD> you like and does what you want it to do.

 RH> I'll give this a try and see how it flies.

Give us a report. I'm always interested in how others use/enjoy my recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave's Chilli #6
 Categories: Beef, Pork, Chilies, Stews
      Yield: 12 servings
 
      5 lb Round steak; cubed
      2 lb Pork loin; cubed
      3 lg White onions; peeled,
           - quartered
      2    Red bell peppers; stemmed,
           - cored, seeded, diced fine
      6    Ancho chilies; stemmed,
           - cored, seeded
      7    Red chilies; whole
      4 ts Beef base or bouillon
      2 md Bay leaf
      4 oz Can green chilies; chopped
      1 lg Tomato; blanched, peeled,
           - seeded, diced fine
      8 oz Vegetable juice (V8)
      4 tb Cilantro
      4 tb Garlic granules (not powder)
    1/4 c  Cumin
      1 c  Strong coffee
      1 tb Cocoa
      1    Rib celery w/leaves; base
           - removed, in 3" pieces
           Hot water or chicken broth
    1/8 ts (or less) cinnamon; optional
      2 c  Gebhardt's chilli spice *
           Cayenne; ground

  * I no longer stock Gebhardt's - Mexene chilli spice works
  well, as does Ray's and the old formula Chilli Man (if you
  can find it). Avoid McCormick and Durkee chilli mixes.
		   
  Put the vegetable juice, coffee, bay leaves, beef base or
  bouillon, garlic, cumin and chilli spice into a large cast
  iron Dutch oven. Bring to a boil. Reduce heat to a simmer.
  Stir in the cocoa. Continue to simmer.
  
  Brown the beef and pork in a large, heavy skillet. Add the
  pieces of meat to the Dutch oven as they are browned. Let
  the mixture continue to simmer. Crumble the ancho chilies
  into the blender. Add enough of the onion and celery to
  fill the blender loosely. Add only enough hot water or
  broth to permit the blender to work easily. Blend until
  the ingredients are chopped fine. Add to the mixture in
  the Dutch oven. Repeat with the remaining onion and
  celery. Add the chopped green chilies and whole red
  chilies. Stir to mix thoroughly. Continue to simmer,
  stirring only enough to prevent sticking or burning. Add
  the bell pepper and tomato to the mixture. Simmer for at
  least 30 minutes. Add vegetable juice or chicken stock or
  broth if the mixture starts to get too thick. Adjust the
  "heat" of the mixture with cayenne, waiting several mins
  after each addition before rechecking the balance.
  
  Continue to cook to taste. Stir in the cinnamon at that
  point. Let simmer for four or five minutes. Remove the
  bay leaves and whole chilies. Serve hot.
  
  Meal Master Format by Dave Drum; 17 February 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A gentleman is a man who can play the accordion but doesn't.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)