Text 34893, 143 rader
Skriven 2016-01-07 07:27:01 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Restaurant Supply
=============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> That's what I do with GFS, if I have a need for large quantity items -
 DD> they're my folks. I generally buy my bacon and eggs there. Also
 DD> chocolate for cooking purposes, big spice/herb quantities. And, of
 DD> course, the soup bases, beenz for chilli adding (Brooks Chilli Hot

 RH> I'd have to watch what I got, especially if we stopped on our way up,
 RH> instead of on our way home. But, it does sound like it's worth checking
 RH> out.

I have a new place for eggs. On of the shops that we service has a mechanic 
who is also a farm lad. Brown free-range eggs for $3/dozen. They are mostly XL 
or larger. The current stupormarkup price around here for anything larger than 
medium is $2.90/dozen (battery) and $3.25/dozen (cage free).

 DD> Since the time stamp on this was 06 December I expect you have had
 DD> opportunity to check it out and a report(s) will be forthcoming.

 RH> We headed west this time, not north. From what I've read between the
 RH> lines, my uplink wasn't working quite right last month. Between choir

Apparently not. You were pretty much incommunicado for most of twelfth month. 
I had though maybe you were making the rounds.

 RH> practices/performances, a major medical proceedure and hitting the

I must have missed the medical procedure --- I get to go today for an aortic 
aneurysm ultrasound scan (non invasive) and on 23rd February a re-match with 
the colonoscopy deal.

 RH> road, I've not been on Fido very much. Now that we're home, laundry is
 RH> (almost) caught up, and foodstuffs are stowed in the pantry (&
 RH> elsewhere), I hope to catch up over the next few days.

You seem to be thundering along .... but, if life intrudes, we'll understand.

 RH> Stopped at a gas station/convenience store/truck stop in TX on our way
 RH> east on Saturday. They had a place selling tacos, other Mexican foods
 RH> and chicken/sides. We got a half grilled chicken, rice, beans and a
 RH> side of fried okra for about $6. and change--chicken was seasoned with
 RH> a salt, some sort of mild chili spice. It was probably one of our best
 RH> purchased road meals.

Might it have been a form of pollo poblano? That's one of my favourite Mexican 
chicken things. I prefer mine made with strips of poblano - but ground poblano 
is nearly as nice.

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

      Title: Mexican Roadside Chicken w/Green Onions
 Categories: Poultry, Herbs, Chilies, Citrus, Vegetables
      Yield: 4 servings

  1 1/2 ts Ancho powder
      1 ts Dried Mexican oregano
        pn Ground cloves
    1/2 ts Ground cinnamon
      2 cl Garlic; peeled, pressed
      3 tb Apple cider vinegar
    1/4 c  Fresh orange juice
      1 ts Salt; + more for the onions
      3 lb Chicken; butterflied
      2 bn Green onions
           Olive oil; to brush onions
           Grilled tomatillo salsa; for
           - serving (recipe follows)

  Light a chimney 3/4 full of charcoal. While the charcoal
  is lighting, mix all the ingredients for the rub together
  in a small bowl.

  When the charcoal is fully lit and covered in gray ash,
  pour coals out and arrange them on one side of the
  charcoal grate, keeping the other side empty. Place the
  chicken over the cool side of the grill, skin side down,
  and brush exposed side with the wet rub. Flip the chicken
  over and brush the other side with the rub. Cover the
  grill and cook, basting occasionally with any remaining
  rub, about 45 minutes. Remove the chicken from the grill
  and allow to rest for 10 to 15 minutes.

  While the chicken is resting, brush the onions with olive
  oil and season with salt. Place the onions over the hot
  side of the grill and cook until tender and browned, about
  5 minutes per side.

  To serve, cut the chicken into quarters, top with green
  onions and tomatillo salsa.

  Serves four

  Posted by: Joshua Bousel

  RECIPE FROM: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

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

      Title: Grilled Tomatillo Salsa
 Categories: Vegetables, Chilies, Herbs
      Yield: 4 servings

      8 oz Husked, rinsed, halved
           - tomatillos
      2 lg Cloves of garlic; peeled
      2    Serrano chilies; stemmed,
           - rough chopped
    1/3 c  (loose pack) rough chopped
           - cilantro
    1/2 sm White onion; fine chopped
    1/4 c  Water
           Sugar & salt

  Light one chimney full of charcoal. When all the charcoal
  is lit and covered with gray ash, pour out and spread
  coals out evenly over the charcoal grate. Clean and
  lightly oil the cooking grate. Place tomatillo halves on
  the grill, cut side down. Grill until browned and they
  begin to soften. Flip and continue to cook until
  completely softened. Remove the tomatillos to the work
  bowl of a blender or food processor. Let cool to room
  temperature.

  Add garlic, chilies, cilantro, and 1/4 cup of water to the
  bowl and pulse until coarsely pureed. Pour salsa into a
  small dish and stir in the onion. Thin the salsa out with
  more water if necessary. Taste and add sugar to if the
  salsa is too tart. Season with salt to taste.

  Posted by: Joshua Bousel

  RECIPE FROM: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)