Text 15952, 132 rader
Skriven 2014-08-18 07:32:00 av Dave Drum (1:261/38)
  Kommentar till text 15922 av Ruth Haffly (1:396/45.28)
Ärende: Lack
============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> either nasty or the beer makes no difference to the finished product
 DD> as far as my taster can tell.

 RH> We've only tried one recipe using beer--the beer bread that was popular
 RH> when ABMs first came out. My dad raved about it, left a bottle with us
 RH> after visiting when he found out we had a bread machine. We made the
 RH> bread, tried it and IIRFC, threw out the remainder. None of us liked
 RH> it.

 DD> I had a friend who made a sort of quick soda bread using beer as
 DD> liquid. And he was proud of himself to the point of pressing a loaf of
 DD> it on me each time he made a batch. The sparrows and critters around
 DD> my house ate well - I'd leave it outside for them.

 RH> Any ideas why ther was such a to do about it other than the fact that
 RH> it could be done? My dad bought the ABM for Mom but he was the one that

With Tom, it was one of the things that he could do correctly in the kitchen.
BTW - his was made in the oven and mixed in a bowl.

 RH> used it more. Then they both retired, her mind started going and the
 RH> machine sat on the kitchen counter taking up space for years. Finally,
 RH> I think my younger sister took it last year. It only made a one pound
 RH> loaf so by the time the paddle was taken out, there wasn't much bread
 RH> without a hole in the middle.

I have a 1 pound ABM - but the paddle doesn't mess up more than the bottom inch
or so of the loaf. It makes a round loaf - so, when I make bread I use it on
the dough cycle, then bake the bread in a standard loaf pan in the real oven.
Works out pretty well - for me.

 RH> Another time, one sister suggested my folks steam some bratwurst in
 RH> beer. I asked that some be done in just water for those of us that
 RH> didn't want the beer taste. Sister got all huffed up so parents ended
 RH> up doing all of them in water. Yes, Steve and I survived 6 years in
 RH> Germany without drinking any beer. (G)

 DD> I've only done sausages in beer a couple times. Last time was the 1999
 DD> Canadian Caper picnic when I was getting the sausages ready that I had
 DD> brought. Someone requested that I do them in beer and brought me the
 DD> requisite amount of LaBatts or Molson. They were OK, but, nothing that
 DD> special AFAICS. The onions and bell pepper cooked in with the sausages
 DD> added more (and better) flavour than the little bit the brewski
 DD> contributed. I've had sausages in restaurants adverted as "beer brats"
 DD> or "steamed in beer" and TBH - I can't see what all the fuss is about
 DD> taste-wise. Or, maybe I just have a tin palate in that range.

 RH> I can't see any sense in it. We usually do Italian sausages, the hot
 RH> ones, instead of brats. I'll steam them for a bit, then brown them
 RH> after sauteeing some peppers, onions, mushrooms and garlic in the same
 RH> cast iron fry pan.

I usually brown the sausages right along with the peppers and onions which were
in the liquid in the pot or steamer. Different people, different methods.

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

 DD>       Title: Dirty Dave's Country Rub
 DD>  Categories: Rubs, Spices, Herbs
 DD>       Yield: 1 servings

 RH> One of your own special blends? Do you use the regular, sweet or smoked
 RH> paprika in it?

 DD> Just regular paprika - not hot or smoked. It's both a filler and a
 DD> colourant. The recipe, like most of mine, is based on the work of
 DD> others and tweaked by me to my own taste. Once it crosses a certain
 DD> line with tweaks and additions/subtractions, in my mind it becomes
 DD> "mine" rather than just a modification of the original. This one beats
 DD> the snot out of Old El Paso ....

 RH> I've made the lemon pound cake mine by the changes I made to the
 RH> recipe. BTW, my MIL sent the rhubarb bars recipe; I'll get Steve to
 RH> post it as he's got the system with MM.

It's in another post - not in MM. But, I will fix that and post it back so you
can have it in MM format.

 DD>       Title: Dirty Dave's Taco Seasoning Mix
 DD>  Categories: Spices, Chilies
 DD>       Yield: 1 /2 cup

 DD>       6 ts Mexene chilli spice mix
 DD>       5 ts Paprika
 DD>   4 1/2 ts Ground cumin
 DD>       1 tb Onion granules
 DD>       1 tb Garlic granules
 DD>     1/4 ts Cayenne; more to taste

 RH> When I needed some fajita seasoning a few months ago, I started with
 RH> salt, then added black pepper, onion & garlic powders, ancho and
 RH> chipotle powders, some Mexican oregano, grated orange peel, a touvh of
 RH> cayenne and cumin. May have had a bit of other things but I just went
 RH> thru the spice racks, pulling down various ones. Should have kept
 RH> better track of what I used because it had a good flavor

When next you make it you will probably remember to take notes.  Bv)=

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

      Title: Fajita Seasoning (DRY)
 Categories: Herbs, Chilies, Rubs
      Yield: 3 Tablespoons

      1 tb Cornstarch
      2 ts Chilli spice mix
      1 ts Salt
      1 ts Paprika
      1 ts White sugar
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Cayenne pepper
    1/2 ts Ground cumin

  Stir cornstarch, chili powder, salt, paprika, sugar, onion
  powder, garlic powder, cayenne pepper, and cumin together
  in a small bowl.

  Makes about three tablespoons

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... When she saw her first strands of gray hair, she thought she'd dye ...

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