Burt & Shirley made an appetizer of grapes stuffed with
blue and cream cheese and then rolled in crushed walnuts.

The grapes were in the center, cheese on the outside and then rolled in
the walnuts.

I didn't look carefully enough.

It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to

Only to you. I liked them.

Blue cheese is a mystery to me - it's fouler
than pretty much any other substance that has been
represented to me as food. Ian just brought out
one that he claimed was one of the best in the
world, and the best thing I could say about it
was that I didn't retch.

Ruth's was of good standard, no surprises; it was a little
tarter than the stuff I make on rare occasions but was a
good foil to the Shipps' pastrami, which was very tasty,
with good smoke and good cracked coriander and pepper
presence but was way too salty for me. I sliced a few
thin slices of the fat cap for those whom that pleases.

It was most likely too salty for you because you were only eating the
fat cap and the bark which is where the minimal salt was. OTOH, I may
well take Ruth's suggestion and simmer or soak the corned beef next year instead of just rinsing well.

It was partly because I am increasingly careful
about my salt intake. But pastrami by its nature
is way too salty for me. Using a corned beef as
a starting point, the normal procedure, guarantees
that the result is going to be pretty salty unless
one does something drastic (unbrining, for example).
The experience would be worthwhile, but the danger
is that the outside might end up not salty enough.

I don't know where one would obtain all of these ingredients, I prefer getting Bargs when I can.
Title: Old Fashioned Root Beer

None of the ingredients would be hard for an east
coast forager to find; most of them could be gotten
from a farmers' market or by mail order. I agree that
a good commercial root beer is perfectly fine and
won't cost as much as making one's own (if you
actually try to buy the ingredients).

Soy-Brown Butter Chicken Tagliatelle
categories: Singapore, Cantonese, main, pasta, poultry
servings: 3 to 4

3 servings tagliatelle
400 g chicken fillet, diced into 1" cubes
tare
250 g baby kailan, trimmed
600 g white button mushrooms, sliced
5 cloves garlic, minced
3 Tb light soy
1/3 c sake or dry white wine
3 Tb best butter
2 ts oyster sauce
1 ds dark soy sauce for colouring
freshly ground pepper to finish
canola oil

Marinate chicken cubes in tare.

Fry chicken in 2 ts canola oil in a preheated pan
on medium-high heat until cooked through. Set aside.

Using the same pan, fry minced garlic with 1 Tb
canola oil on low-medium heat until fragrant, about
1 min. Add mushrooms and fry until water released is
almost entirely evaporated. Salt and set aside.

In the meantime, blanch kailan in salted boiling
water about 2 min. Drain and set aside.

In another pot, cook pasta in salted boiling water
until 2 min before its cooking time.

Brown butter in pan that was used to cook the
chicken and mushrooms on medium heat, until a deep
brown hue is achieved and then add in soy sauce,
sake, oyster sauce. Stir, and add in mushrooms and
drained kailan. Continue stirring about 1 min. Add
drained pasta, toss through, letting it steep in
the sauce, about 1 min. Add a drop of dark soy
sauce for colouring. Add chicken, toss through
another min.

Serve with freshly milled black pepper, it really
makes this punchy.

thehungrybunnie.blogspot.com
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On 09-21-18 04:08, Michael Loo <=-
spoke to Dale Shipp about 303 picnic things <=-

Burt & Shirley made an appetizer of grapes stuffed with
blue and cream cheese and then rolled in crushed walnuts.

The grapes were in the center, cheese on the outside and then rolled in
the walnuts.

I didn't look carefully enough.

It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to

Only to you. I liked them.

Blue cheese is a mystery to me - it's fouler
than pretty much any other substance that has been
represented to me as food. Ian just brought out
one that he claimed was one of the best in the
world, and the best thing I could say about it
was that I didn't retch.

I wonder when and where and how you got that adversion. You are not
alone, but we happen to like blue cheese in moderation. In fact, blue
cheese salad dressing is our favorite. I understand NC Ruth's adversion
to peanut butter based on having overload on it as a young person. Is
it anything like that?

<<Rest of text not relevant to post snipped to save space>>


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scottsdale's Pork Tenderloin
Categories: Pork
Yield: 4 Servings

1 1/2 c Water
1/2 c Kosher or sea salt
1 1/2 tb Sugar
1/4 c Mixed herbs (fresh or dried
-rosemary,
-thyme, herbes de Provence,
-sage, etc)
3/4 oz Juniper berries
1 1/2 ts Black pepper
1 1/2 ts Garlic powder
1 1/2 ts Onion powder
3 qt Apple cider
3/4 lb Pork tenderloins, boneless
-barbecue sauce

In a saucepan, combine the water, salt, sugar, herbs, juniper
berries, peppercorns, and garlic and onion powders. Bring to a
boil and remove from heat. Add the apple cider and let cool
completely.

In glass dish or resealable plastic bag, place the tenderloins.
Add the marinade, covered/seal, and refrigerate for 12 hours or
overnight.

Preheat the oven to 225 degrees F.

In a rectangular roasting pan, place marinated pork on roasting
rack. Add 2 cups of the marinade. Tightly cover the pan with
aluminum foil to seal.

In the preheated 225 degree F. oven, bake the pork for 30
minutes or until the tenderloin is medium rare and registers an
internal temperature of 90 to 100 degrees F. on a meat
thermometer.

Remove the pork from the pan; place on grill rack over hickory,
oak, or pecan wood fire. Discard the remaining marinade. Baste
the meat with your favorite barbecue sauce as it cooks. Char the
pork evenly on grill until temperature on a meat thermometer
registers 140 degrees F.

Slice the pork tenderloins into 1/2-inch thick medallions,
ladle more of the barbecue sauce over the meat and serve with
mashed potatoes and sauteed nappa cabbage with fresh spinach.

Makes 4 to 6 servings.

NOTE: You can find juniper berries in gourmet markets.

Recipe from: Scottsdale's, 4527 Lomitas, Houston, Texas

From: David Pileggi Date: 08-03-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:53:14, 22 Sep 2018
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Quoting Michael Loo to Dale Shipp on 09-21-18 04:08 <=-

Blue cheese is a mystery to me - it's fouler
than pretty much any other substance that has been
represented to me as food. Ian just brought out
one that he claimed was one of the best in the
world, and the best thing I could say about it
was that I didn't retch.

Like me and beer.... ;)

I don't know where one would obtain all of these ingredients, I prefer getting Bargs when I can.
Title: Old Fashioned Root Beer

None of the ingredients would be hard for an east
coast forager to find; most of them could be gotten
from a farmers' market or by mail order. I agree that
a good commercial root beer is perfectly fine and
won't cost as much as making one's own (if you
actually try to buy the ingredients).

And then there's the alcoholic rootbeer liquor that my son is partial
to, and has special ordered when he's not near a store that will carry
it.... pretty nice stuff... and sneakily potent.... ;)

ttyl neb

... But I !!WANT!! the two in the bush...

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