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От : Dave Drum 1:18/200 22 апр 24 06:13:17
К : Ruth Haffly 22 апр 24 13:36:03
Тема : Re: Real Deal [1]
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-=> Ruth Haffly wrote to Dave Drum <=-
DD> My house-mate also claims he can`t eat onions because they give him a
DD> "heartburn". But he scarfs down my chuck roast which is made with both
DD> sliced onion and a packet of onion soup mix. And once, just for a
DD> giggle I made calves liver w/bacon and onions and smothered it in a
DD> nice gravy. He always claimed that he "hated" liver sonce his Navy
DD> days. But he did second helpings on this. Bv)=
RH> Neither of our daughters are fans of liver; I served it a fair amount
RH> when they were growing up. My favorite way to fix it was to slice it
RH> into strips or chunk, fry it, cut up onions, bell peppers and mushrooms
RH> together, then add a marinara-ish sauce, cook it down and serve it over
RH> brown rice. Haven`t done that in a while but maybe I`ll check out the
RH> liver next time I go shopping--don`t see it as much as I used to. My
RH> mom would fry up bacon (one slice per person), then cook beef liver
RH> that had been dredged in flour in it--always tough. After all the kids
RH> left home, she discovered baby beef liver was much more tender than
RH> regular beef (probably from an older cow or steer) liver.
I grew up with liver `n onions a common thing at our house. Lerned
about liver `n bacon at a local restaurant run by Isidro Valadaz and
his American wife. After my dad died and Mom moved back to Springfield
she asked me to come live with her so she wouldn`t be alone. That`s
where I met the worst liver I`ve ever experienced. Ma got a "deal" on
liver at the stupormarkup and was going to make liver for dinner. That
produced one of the foulest odors I have ever had the misfortune to get
up my nose. Seems it was pork liver, from a boar that was in ryt. We
opened all the doors and windows, turned the fans on high and went to
a restaurant for our supper. These days I leave the pork liver where
found. Chicken/poultry liver is a favourite. And I`ve tried sheep liver
more than once. But never again pork liver.
RH> But for most people, O.G. is the Italian taste they grew up with. Those
RH> that were raised with parents that didn`t do much cooking--frozen
RH> entrees or take out, O.G. would be the best Italian cooking they know.
DD> If they grew up with Italian food at all. Chef Boyardee
DD> notwithstanding.
8<----- SNIP ----->8
DD> O. G. does have some decent dishes - but most of their stuff is on
DD> the profitable path of "Hey Diddle Diddle, Straight Up The
RH> Middle".
RH> I`m less and less enamored of it, the more I eat there. Best things on
RH> the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
DD> I find that most times that you ask an Italian "Where`s the best
DD> Italian food in this town/area?" you`ll get an answer very close to
DD> "My mother`s kitchen!" Bv)=
RH> I`d probably have answered "my mother in law`s kitchen" followed by "my
RH> kitchen", then depends on where we were living. We`ve encountered some
DD> But, you`re not an Italian. Bv)=
RH> No, but when I cooked Italian for Steve`s folks about 9 months after we
RH> were married, his mom said that I cook "like a good little dago". (G)
RH> Knocked her socks off one time a few years later with a lasagne (her
RH> recipe) but with home made noodles.
I made pasta one time - more as a challenge to myself after watching
Mario Batali on the Fod Network make it look so easy. At home, on my
own and without video tape editing (or experience) it proved somewhat
more problematic. And it`s just like (almost) my recipe for egg noodles
I got from my grandmother ... using different flour and finishing steps.
I gave the pasta roller to my sister-in-law and now buy pre-made from
the store. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Whole Wheat Egg Noodles or Dumplings
Categories: Five, Pasta
Yield: 1 Batch
4 tb Ground flax seed
2 c Whole wheat flour
2 lg Eggs
1 ts Salt
1 ts Baking powder *
Water as needed
* Why put baking powder in noodles, anyway? Egg noodles
tend to be a little lighter in texture than regular pasta,
and it`s baking powder that gives them that boost.
Combine flax seed, whole wheat flour, egg and salt in a
medium bowl. Add and mix in 1 tablespoon of water at a
time, until the dough is no longer sticky.
Roll the dough out in a rectangle shape, as thin as you
can. If it shrinks back, let it rest for about 10 minutes,
then try again. Carefully roll it up like a jelly roll.
Using a very sharp knife, cut it into 1/2 inch sections.
Unroll the pieces, put unto a baking sheet with flour on
it and let it rest/dry until you are ready to use it.
P.S. These freeze well in ZipLoc bags.
Adapted from a recipe of my Grandmother, Helen E. Moore
Uncle Dirty Dave`s Kitchen
MMMMM
... When cannibals ate a missionary, they got a taste of religion
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