I'd rather have the hot sweet/sour bacon dressing for my spinach

salad.
Similar, that sweet and savory with a little
kick, from the mustard or the bacon.

OK, but I'm not a fan of honey mustard.

The thing is that many bacon dressings use mustard.
I would generally do so; if making it for you,
perhaps the amount of mustard would be minimized.

And picked in the NFL draft? (G)

Only if he was fast at turning.

A draft dodger?

If a particularly artful one.

And living in LA (or years ago, in Brooklyn).

I remember the Brooklyn Dodgers and the big
stink caused when LA stole them away (partly
due to the unavailability of space for a new
stadium to replace the decrepit Ebbets Field).

interesting and somewhat inspirational. His name
is Carl Tanner, and I'd heard of him vaguely but
had no idea that he had been a truck driver and
bounty hunter.

Worth going to a concert?

I'm afraid he's priced himself out of my
pocketbook by now.

Probably ours too, and we're not really into opera.

In which case no sense scrimping and saving, eh.

My take on it is that it's not likely to make
much difference - if one supposed authority says
X and another says anti-X, I figure they kind of
cancel each other out.

I got used to drinking a lot of water when we lived in AZ. Over the
years since, I've cut back a good bit but still try to put a bit into a
glass every time I pass a sink at home. It's a bit harder on the road
but I usually keep a water bottle in the truck so it's there, if
desired.

In Arizona plain water almost never passed my
lips - I could have taken credit for the survival
of a brewery or two, though.

Penne and other big-tube pastas are supposed to go
well with thicker sauces, because more goodness
gets stuck in the holes, but my preference has
always been for thin thin wiry kinds, letting
capillary acrtion or somesuch make the sauce stick.

I grabbed the penne because it was a partial bag. We used about half of
it the other night, will use the other half probably on our way home and
have a bit of pantry space freed up at home.

No need to apologize for using penne - some people
like the thick tube pasta; they're just not my
favorite.

Title: Rakott Krumpli (Hungarian Layered Casserÿle)

Looks like a fancy twist on scalloped potatoes--my mom would make

them > when the ham was down to its last bits of meat before the bone went into > a soup pot. Hers wasn't this classy tho.
Looked not too fancy except for the layering action.

Down home cooking with a fancy name.

Probably not a fancy name to Hungarians.

Just used Google Translate (not always wholly
reliable) on it: it means Potato Casserole.

Spinach salad with warm bacon dressing
categories: celebrity, food network, starter
servings: 4

8 oz young spinach
2 lg eggs
8 sl thick-sliced bacon, chopped
3 Tb red wine vinegar
1 ts sugar
1/2 ts Dijon mustard
Kosher salt and freshly ground black pepper
4 lg white mushrooms, sliced
3 oz red onion (1 sm), very thinly sliced

Remove the stems from the spinach and wash, drain
and pat dry thoroughly. Place into a large mixing
bowl and set aside.

Place the eggs into an electric kettle and cover
with cold water by 1". Turn the kettle on. Once
the water comes to a boil, the kettle will turn
itself off. Leave the eggs in the water for 15 min.
Remove and peel off the shell. Slice each egg into
8 pieces and set aside.

While the eggs are cooking, fry the bacon and
remove to a paper towel to drain, reserving 3 Tb fat.
Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low
heat and whisk in the vinegar, sugar and mustard.
Season with a small pinch each of kosher salt and
black pepper.

Add the mushrooms and the sliced onion to the
spinach and toss. Add the dressing and bacon and
toss to combine. Divide the spinach between
4 plates or bowls and evenly divide the egg among
them. Season with pepper, as desired.

Serve immediately.

Alton Brown
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

I'd rather have the hot sweet/sour bacon dressing for my

spinach > ML> salad.

Similar, that sweet and savory with a little
kick, from the mustard or the bacon.

OK, but I'm not a fan of honey mustard.

The thing is that many bacon dressings use mustard.
I would generally do so; if making it for you,
perhaps the amount of mustard would be minimized.

OK, a bit would be fine but don't give me a lot, smeared on a sandwich.
(G)

And picked in the NFL draft? (G)

Only if he was fast at turning.

A draft dodger?

If a particularly artful one.

And living in LA (or years ago, in Brooklyn).

I remember the Brooklyn Dodgers and the big
stink caused when LA stole them away (partly
due to the unavailability of space for a new
stadium to replace the decrepit Ebbets Field).

And a few years later the Mets moved into the Polo Grounds until Shea
Stadium was built. I saw a couple of games there but haven't been to NYC
in many years,,,,,,,,,,well before Citi Field was built.

interesting and somewhat inspirational. His name
is Carl Tanner, and I'd heard of him vaguely but
had no idea that he had been a truck driver and
bounty hunter.

Worth going to a concert?

I'm afraid he's priced himself out of my
pocketbook by now.

Probably ours too, and we're not really into opera.

In which case no sense scrimping and saving, eh.

Not for him. I still would like to see Blue Man Group at some time but
ticket prices are high, even in NC. That's why we settled on the Piano
Guys, a compromise to see a show but a more affordable one.

My take on it is that it's not likely to make
much difference - if one supposed authority says
X and another says anti-X, I figure they kind of
cancel each other out.

I got used to drinking a lot of water when we lived in AZ. Over the years since, I've cut back a good bit but still try to put a bit

into a > glass every time I pass a sink at home. It's a bit harder on
the road > but I usually keep a water bottle in the truck so it's
there, if

desired.

In Arizona plain water almost never passed my
lips - I could have taken credit for the survival
of a brewery or two, though.

Different tastes. I've been drinking a lot of tap water here--we do have
some flavored sparkling water with us.

Penne and other big-tube pastas are supposed to go
well with thicker sauces, because more goodness
gets stuck in the holes, but my preference has
always been for thin thin wiry kinds, letting
capillary acrtion or somesuch make the sauce stick.

I grabbed the penne because it was a partial bag. We used about half

of > it the other night, will use the other half probably on our way
home and > have a bit of pantry space freed up at home.

No need to apologize for using penne - some people
like the thick tube pasta; they're just not my
favorite.

Steve was brought up with, so eats, all kinds of pasta. I was brought up
with just spaghetti and elbow macaroni so expanded my pasta eating when
we got married. Had to watch that it didn't expand me as well. (G)

Title: Rakott Krumpli (Hungarian Layered

Casserÿle) > ML> > Looks like a fancy twist on scalloped potatoes--my
mom would make > ML> them > when the ham was down to its last bits of meat before the bone > ML> went into > a soup pot. Hers wasn't this classy tho.

Looked not too fancy except for the layering action.

Down home cooking with a fancy name.

Probably not a fancy name to Hungarians.

Just used Google Translate (not always wholly
reliable) on it: it means Potato Casserole.

No surprise. (G)

Spinach salad with warm bacon dressing
categories: celebrity, food network, starter
servings: 4

8 oz young spinach
2 lg eggs
8 sl thick-sliced bacon, chopped
3 Tb red wine vinegar
1 ts sugar
1/2 ts Dijon mustard
Kosher salt and freshly ground black pepper
4 lg white mushrooms, sliced
3 oz red onion (1 sm), very thinly sliced

Slightly different than what I make--I use mung bean sprouts and water chestnuts in the salad. The dressing (IIRC, it's at home & we aren't)
has no mustard. It's an oil/vinegar/tomato sauce (ketchup?) and other
stuff I don't recall dressing. A friend, back in when we were in
Frankfurt, gave us the recipe.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

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