Quoting Dave Drum to Jim Weller <=-

open faced sandwich

My favourite cheese for that sort of sarnie is Havarti

I ma fond of Havarti too and buy it often.

For a non-light you up hot sauce try Cholula.

I had it once and really liked it a lot but it's a stupidly
expensive $7.99 for a mere 150 ml while the President's Choice
Franks knock off is just $5.99 for a one litre bottle.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Steak with Herb Garnish
Categories: Low-carb, Steak, Beef, Herbs
Yield: 2 Servings

2 tb Green onion finely chopped
2 tb Parsley, fresh chopped
2 tb Lemon juice
1 tb Vegetable oil
1 sm Clove garlic, finely chopped
1/4 ts Salt
1 pn Pepper, fresh ground
1 1/4 lb Rib eye or sirloin steak

2 g carbohydrate

Make the herb garnish ahead of time to allow flavors to blend.
Combine onion, parsley, lemon juice, oil, garlic, salt & pepper in
a glass bowl; let stand a room temperature at least 2 hrs. At meal
time, broil or saute meat to desired doneness in a heavy frypan
lightly brushed with oil. Spoon herb garnish over each serving.

MMMMM


Cheers

Jim


... Deranged halfwits make up a significant portion of internet commenters

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JIM WELLER wrote to DAVE DRUM <=-

open faced sandwich

My favourite cheese for that sort of sarnie is Havarti

I ma fond of Havarti too and buy it often.

For a non-light you up hot sauce try Cholula.

I had it once and really liked it a lot but it's a stupidly
expensive $7.99 for a mere 150 ml while the President's Choice
Franks knock off is just $5.99 for a one litre bottle.

Transport must eat a lot getting it to you. I pay U$4 or a bit less
for a 5 oz (150 ml) wooden capped bottle. A five bottle variety pack
(all different flavours) is about U$16 if memory serves. I don't know
what effect the Twittermeister and his trashing of NAFTA will have on
my prices .... but I have enough stock on hand to last past 2020.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tres Agave Grilled Halibut
Categories: Seafood, Fruits, Vegetables, Citrus, Chilies
Yield: 2 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
1/4 c Cholula Hot Sauce
1/4 c Extra virgin olive oil
1 Lime; juiced
1/2 c Orange juice

MMMMM---------------------------SALAD--------------------------------
1/2 Head cabbage; shredded
1 Mango; in thin strips
1 Jicama; in thin strips
4 Radishes; sliced paper thin
1/2 Red onion; sliced
3 Sprigs cilantro; chopped

MMMMM--------------------------HALIBUT-------------------------------
2 (7 oz) portions halibut;
- skin off
Olive oil; for brushing
1 Lime; juiced
Salt & pepper

FOR SLAW: Put all ingredients into a large bowl, pour
dressing over the top and toss. Let stand while grilling
the Halibut. Mix all together adding the extra virgin
olive oil last slowly stirring it in until texture has
slightly thickened and oil is incorporated. Taste and
modify to your preference. If you would like more heat add
more Cholula Hot Sauce. For more citrus, add more orange
juice.

FOR HALIBUT: Lightly brush portions with extra virgin
olive oil and a small pinch of kosher salt and pepper and
a squeeze of lime on both sides.

Place on a hot grill for 30-45 seconds then turn at 45
degree angle. Grill for another 30-45 seconds then turn
and finish.

Take off of grill and place on clean plate and let the
Halibut rest while you plate the salad. When finished
place Halibut fillets on top of salad and serve.

Serves 2

Tres Agaves Mexican Kitchen & Tequila Lounge; 130
Townsend Street (at 2nd) San Francisco, CA 94107

From: http://cholula.com

Uncle Dirty Dave's Archives

MMMMM

... Gouda cheese: $2.00/lb. Bada cheese: 80c/lb
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Quoting Dave Drum to Jim Weller <=-

Cholula ...

expensive ...

Transport must eat a lot getting it to you.

Well I'm 1000 miles north of Edmonton, Alberta, the nearest major
distribution centre and rail head which in turn is 1800 miles north
of San Diego and the Mexican border. The final leg here is by truck
only, not rail (which is much cheaper). If a tractor trailer
carrying 20 tons is charging $2.00 per mile I'm facing a 5 cent a
pound surcharge over southern Canada. But as we export nothing but
diamonds which don't weigh much and the trucker must deadhead back
he charges double. And air freight rates are about 5 times as
much, 10 times in the arctic for small turbo props that can land on
gravel runways. The one grocery store and sole restaurant up in
Kugluktuk pay $1.20 per pound to fly in perishable groceries which
is why Roslind's hotel charges her $100 per day for three very plain
meals.

On the other hand smoked arctic char is just $30 per kg there (at
the fish processing plant door) but $88 in NYC delis. Last night we
had a huge platter of cold smoked char, about half a pound each,
served up lox style with rye bread, onions, capers and lemon wedges.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Old Dutch Tomato Soup - Oud Hollandse Tomatensoep
Categories: Dutch, Soups
Servings: 4

1 l chicken stock
1 piece of bacon or ham rind
1 onion
1 lg carrot
2 TB butter or olive oil
2 TB flour
1 kg tomatoes
1 bay leaf
salt & pepper

Make the stock yourself or use bouillon cubes or ready made stock.
Finely chop the onion and dice the carrot. Cut the rind in small
pieces and quickly fry it for a minute in a dry skillet. Add the
butter or olive oil and saute the onion and carrots. When the
onions are transparent, sprinkle in the flour, stir and allow it to
cook for a few minutes. Bit by bit pour in the stock, stirring
throughout. Keep on stirring until the soup thickens.

Quarter the tomatoes and add them to the soup, together with the bay
leaf (take it out before serving) and let the soup simmer just short
of boiling.

Put the soup through a (rotary) food sieve or food mill and add salt
and pepper to taste. Serve with crisp, wholegrain bread.

From: Www.Godutch.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Superman was an illegal immigrant.

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