• Olio was: Tomatoes

    From Dave Drum@1:18/200 to Ruth Haffly on Thu Oct 13 05:25:04 2022
    Ruth Haffly wrote to Dave Drum <=-

    But the bulk of Arizona is not Fort Hoochy-Coochy and Flagpole. It's
    more like Yuma, Tucson and Phoenix area.

    True, cities, and we aren't fond of them. Tucson was easily 5-10
    degrees hotter than Fort Huachuca, Phoenix, 15-20. I never checked the Yuma temps.

    It's all about elevation. Tuscon is somewhat more elevated than
    Phoenix but not as much as Flagstaff or Fort Whoosis. Yuma is lowest
    of the three mentioned.

    Makes for quite a variety of micro climates in the state. Our girls got occaisional snow days; their cousin in Pheonix (Peoria, actually) never did.

    I recall a day in the 1980s when my kid brother and I weregoing to
    Phoenix to make a delivery and there was snow from Las Cruces, NM to
    just west of Tucson. It was a wet snow and Interstate 10 was "slushy".

    Not a problem for two Illinois boys. But obviously a problem for locals.
    Even if they had come there from colder climates they seemingly forget
    all they ever know about driving on slick roads when after a month or
    two in the dessert climate. Both sides of I-10 were reminiscent of a
    moonscape dotted with auto salvage yards. Bv)=

    8<----- CUT ----->B

    Most often my burgers are with just a bit of ketchup and pickle
    relish.

    That comes under the heading of diff'rent strokes.

    Yes, I'll also skip the bread, depending on what else is on the menu,
    so I don't overdo the carbs.

    Bread helps soak up the grease, etc. and thus contributes to the
    flavour as well as the mouth-feel. Plus I can pick up a burger and
    walk around while chowing down. Con't do that with a nekkid burger
    patty - unless it's cooked to death and is dry and flavourless.

    True, but I grew up eating them that way most of the time. Mom served
    them fried, dry, with only one topping. Not that that way is my
    favorite way to eat them now; we usually grill and leave a lot of juice
    in them. But, Mom was cooking for 7 people and had to cook to Dad's tastes; I cook for just 2 and let Steve grill the burgers. (G)

    Obviously Pop was not much of a gourmet. I was fortunate in that my dad
    was an excellent cook (better than my mom) and both he and Mom were very adventurous eaters and cooks.

    I'm home most of the time so it's easy to keep a glass near the sink
    and fill it whenever I'm in the vicinity.

    I'm habituated to flavours in my beverages. Again, a diff'rent strokes thing.

    Exactly!

    Steve likes the liquid drink mix ins; a good squeeze (couple of
    teaspoons or so) will flavor his drinks. If I have to drink a lot of water, I'll flavor it with a lemonade dry mix in.

    I just use a squeeze of lemon to cut the chlorine tasta. Lime if I'm
    in a Mexican restaurant (the ones around here do more limes than
    lemons.)

    I've tried lime but prefer lemon.

    I prefer the lemon - I only do lime when it's alll that's available.

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

    Title: Dirty Dave's Potato Soup
    Categories: Soups, Potatoes, Pork, Cheese
    Yield: 8 Servings

    6 sl Bacon slices (to 8); diced
    - fried crisp, drained,
    - dripping reserved
    1 c Yellow onions; diced
    2/3 c Flour
    6 c Chicken broth; hot
    4 c Potatoes; peeled, diced,
    - boiled until done **
    2 c Heavy cream
    1/4 c Parsley; chopped
    1 1/2 ts Granulated garlic
    1 1/2 ts Salt
    1 1/2 ts Coarse black pepper
    2 ds (or 3) hot sauce
    1 c Parmesan cheese; grated *
    1/4 c Green onions, sliced; white
    - and green parts

    Render bacon until crisp; drain dripping and reserve.
    Set bacon pieces aside until time to finish the soup.

    Cook onions in dripping over medium high heat until
    transparent, about 3 minutes. Add flour, stirring to
    prevent lumps; cook for 3-5 minutes, until mixture just
    begins to turn golden. Add chicken broth gradually,
    whisking to prevent lumps until liquid thickens.

    Reduce heat to simmer and add potatoes, cream, half of
    the chopped bacon, parsley, garlic, basil, salt, pepper
    sauce and black pepper. Simmer for 10 minutes; do not
    allow to boil. Add grated cheese and green onions, heat
    until cheese melts smoothly.

    Garnish each serving as desired with chopped bacon,
    grated cheese and chopped parsley.

    NOTE: If you don't have parsley at hand, chives, sliced
    onion tops, or garlic greens make a decent substitute.

    Makes 2 quarts.

    * The Parmesan is what makes this soup so much better
    than others I have had. It should blend in without over-
    powering the other flavours and add a thickness and
    richness to an otherwise plebeian soup.

    ** Yukon gold potatoes work well in this soup and make
    the resulting product even more cream/buttery coloured
    than russets or red potatoes.

    Synthesised and tweaked from a combination of recipes
    and attempts to duplicate Eldon Drum's potato soup. It
    isn't a copy or a duplicate. But it's pretty darned good
    on its own.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I have discovered that there is no popcorn in popcorn chicken.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Oct 13 17:22:27 2022
    Hi Dave,

    It's all about elevation. Tuscon is somewhat more elevated than
    Phoenix but not as much as Flagstaff or Fort Whoosis. Yuma is lowest
    of the three mentioned.

    Makes for quite a variety of micro climates in the state. Our girls got occaisional snow days; their cousin in Pheonix (Peoria, actually) never did.

    I recall a day in the 1980s when my kid brother and I weregoing to
    Phoenix to make a delivery and there was snow from Las Cruces, NM to
    just west of Tucson. It was a wet snow and Interstate 10 was "slushy".

    Not a problem for two Illinois boys. But obviously a problem for
    locals. Even if they had come there from colder climates they
    seemingly forget
    all they ever know about driving on slick roads when after a month or
    two in the dessert climate. Both sides of I-10 were reminiscent of a moonscape dotted with auto salvage yards. Bv)=

    January, 1997 I-10 was closed from just a couple miles west of where
    we'd pick it up coming from Fort Huachuca on State Road 90 (mile marker
    390) all the way to the NM/TX state line. Combination of snow and ice on
    the road. We had a good snow fall on Fort Huachuca, Sierra Vista got
    much less. We could have snow on post but town was just enough lower in elevation that they'd have rain. One of my friends lived less than a
    mile off post and would call, asking about our weather--if we had
    snow--on days she'd have a cold, wet rain.

    8<----- CUT ----->B


    Bread helps soak up the grease, etc. and thus contributes to the
    flavour as well as the mouth-feel. Plus I can pick up a burger and
    walk around while chowing down. Con't do that with a nekkid burger
    patty - unless it's cooked to death and is dry and flavourless.

    True, but I grew up eating them that way most of the time. Mom served
    them fried, dry, with only one topping. Not that that way is my
    favorite way to eat them now; we usually grill and leave a lot of juice
    in them. But, Mom was cooking for 7 people and had to cook to Dad's tastes; I cook for just 2 and let Steve grill the burgers. (G)

    Obviously Pop was not much of a gourmet. I was fortunate in that my

    I've mentioned a number of times here on the echo that he and mom were
    not much of gourmet eaters. I think mom was a bit more adventurous
    before she met dad but when they got married, she cooked to his very
    pedestrian meat and potatoes tastes. That's, in part what spurred me to
    branch out in my cooking once I married Steve.

    dad was an excellent cook (better than my mom) and both he and Mom
    were very adventurous eaters and cooks.

    Makes a world of difference, doesn't it?


    I'm home most of the time so it's easy to keep a glass near the sink
    and fill it whenever I'm in the vicinity.

    I'm habituated to flavours in my beverages. Again, a diff'rent strokes thing.

    Exactly!

    Steve likes the liquid drink mix ins; a good squeeze (couple of
    teaspoons or so) will flavor his drinks. If I have to drink a lot of water, I'll flavor it with a lemonade dry mix in.

    I just use a squeeze of lemon to cut the chlorine tasta. Lime if I'm
    in a Mexican restaurant (the ones around here do more limes than
    lemons.)

    I've tried lime but prefer lemon.

    I prefer the lemon - I only do lime when it's alll that's available.

    Same here.

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


    ... It works! Now, if only I could remember what I did.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)