Ruth Haffly wrote to Dave Drum <=-
It's one of those things that made a fast hit in the culinary world--street food hit the big time. I had my first one when we were stationed at Fort Hood, TX............and many more since.
Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
town around the base at that time.
Probably not. I can't see the propsed new names for some of the forts sticking around on a long term basis. Enough folks will continue to
call them by their old names and the new name folks will give up and return them to the original names. Locally, Fort Bragg is set to become Fort Liberty; it's the only new name not for a person. I'll probably
call it Bragg forever.
UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.
Smart idea. (G)
Learned that from a Mexican restaurant owner (now travelling
supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
to make Bistec Rajas (beef w/pepper strips). He also did great tortas
- but they weren't on his menu.
On the secret menu or just available if you happened to be around when
he made them?
Title: Cola-Chipotle Pork Tortas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 8 Sandwiches
I just finished lunch but that has me thinking about supper. We're
going out tonight (celebrating Steve's birthday); if he asks for suggestions, I'll say "Mexican". I just finished making a pumpkin roll--his usual "birthday cake".
Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
town around the base at that time.
Probably not. I can't see the propsed new names for some of the forts sticking around on a long term basis. Enough folks will continue to
call them by their old names and the new name folks will give up and return them to the original names. Locally, Fort Bragg is set to become Fort Liberty; it's the only new name not for a person. I'll probably
call it Bragg forever.
There is an excess of nit-picky political correctness in this old mud
ball we call a world. I don't approve of much of it. But, then, no one consulted me. So long as they don't mess about with Fort Drum .....
supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
to make Bistec Rajas (beef w/pepper strips). He also did great tortas
- but they weren't on his menu.
On the secret menu or just available if you happened to be around when
he made them?
His menu was mostly American standard and Greek with a few Mexican
dinner items laced in among the Liver & Bacon and Chicken Fried
Chicken. Moussaka and dolmades appeared frequently on the dinner
specials.
When Isidro came to USA he went to Chicago to work in a Greek
restaurant and learned/spoke Greek before he tackled American. Bv)=
The tortas were something made for "family". No secret menu.
Title: Cola-Chipotle Pork Tortas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 8 Sandwiches
I just finished lunch but that has me thinking about supper. We're
going out tonight (celebrating Steve's birthday); if he asks for suggestions, I'll say "Mexican". I just finished making a pumpkin roll--his usual "birthday cake".
I've quit with the birthdays. I celebrate anniversaries of my "Jack Benny". Most young people have no idea what that is. Bv)=
There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 9 Servings
Ruth Haffly wrote to Dave Drum <=-
We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up taking about half or 2/3 home. It was ok, meats were nicely cooked
(shrimp was nice & tender) but it just wasn't as "special" as it was
for us at one time. Maybe our tastes have moved upward?
I've quit with the birthdays. I celebrate anniversaries of my "Jack Benny". Most young people have no idea what that is. Bv)=
You've already read what we ended up doing. And, yes, I know what your "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of
the grand kids know, however.
There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:
They're both good, IMO. (G)
We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up (shrimp was nice & tender) but it just wasn't as "special" as it was
for us at one time. Maybe our tastes have moved upward?
Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved.
8<----- ELIDE ----->B
I've quit with the birthdays. I celebrate anniversaries of my "Jack Benny". Most young people have no idea what that is. Bv)=
You've already read what we ended up doing. And, yes, I know what your "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of
the grand kids know, however.
Unless it's on their phones. Bv)=
There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:
They're both good, IMO. (G)
If I'm going to be offered red gravy moussaka I'd a lief have
authentic lasagna made with pasta sheets instead of 'taters.
Here's a French take on an Italian dish with its roots in Greece. This would be good made with potatoes in place of the pasta or just "as-is"
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagne a la Francaise
Categories: Pasta, Vegetables, Cheese, Poultry
Yield: 8 Servings
BOILING THE LASAGNE: Drop lasagne into boiling water. Add
salt and EVOO. Boil slowly, uncovered for 13-15 minutes
until "al dente". Drain immediately.
Rinse rapidly in cold water. Hang piece by piece over edge
of colander to dry. (keeps them from sticking to each
other)
Ruth Haffly wrote to Dave Drum <=-
We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up (shrimp was nice & tender) but it just wasn't as "special" as it was
for us at one time. Maybe our tastes have moved upward?
Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved.
We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
a Chi-Chi's while we were in Berlin, never went to it in the times we visited Frankfurt. IIRC, there was always a big line to get in. I'd
rather go to a local gasthaus for better food. (G)
There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:
They're both good, IMO. (G)
If I'm going to be offered red gravy moussaka I'd as lief have
authentic lasagna made with pasta sheets instead of 'taters.
I'll have both. One of the best lasagnas Olive Garden ever put out was
a seafood one. We were stationed in AZ but had to go up to El Paso for
a wrist surgery for me. OG was offering a lasagna lover's special; you could get 2 different kinds. Steve and I each got 2 different ones, for
a total of 4 different tastings. Both of us agreed that the seafood one (IIRC, it had a cream sauce) was the best, even better than the traditional one. Never have seen it on the OG menu again but I have
seen some recipies for various versions of it. One of these days I'll
try making it.
Here's a French take on an Italian dish with its roots in Greece. This would be good made with potatoes in place of the pasta or just "as-is"
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagne a la Francaise
Categories: Pasta, Vegetables, Cheese, Poultry
Yield: 8 Servings
BOILING THE LASAGNE: Drop lasagne into boiling water. Add
salt and EVOO. Boil slowly, uncovered for 13-15 minutes
until "al dente". Drain immediately.
Rinse rapidly in cold water. Hang piece by piece over edge
of colander to dry. (keeps them from sticking to each
other)
I usually lay them out flat on wax paper.
Something to think about. Steve's Italian side comes out; he likes the traditional lasagna. I have varied his mom's recipe sometimes by adding spinach on top of the ricotta cheese or layering cheese, meat sauce and cheese as the filling. Depends on my ambition & what's on hand at the time.
Dave Drum wrote to Ruth Haffly <=-
The first time I had cacciatore it was served by Sammy (Salvatore)
Zito, a retired coal miner who lived in a downtown rooming house run by
my friend's mother. It was pigeon cacciatore made with birds from the
roof of the building. And cooked on a one coil hot plate. Bv)=
Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved.
We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
a Chi-Chi's while we were in Berlin, never went to it in the times we visited Frankfurt. IIRC, there was always a big line to get in. I'd
rather go to a local gasthaus for better food. (G)
No kidding there.
8<----- WHACK ----->B
authentic lasagna made with pasta sheets instead of 'taters.
I'll have both. One of the best lasagnas Olive Garden ever put out was
a seafood one. We were stationed in AZ but had to go up to El Paso for
a wrist surgery for me. OG was offering a lasagna lover's special; you could get 2 different kinds. Steve and I each got 2 different ones, for
a total of 4 different tastings. Both of us agreed that the seafood one (IIRC, it had a cream sauce) was the best, even better than the traditional one. Never have seen it on the OG menu again but I have
seen some recipies for various versions of it. One of these days I'll
try making it.
I've tried Olive Garden a couple times. Not been impressed either
time. We have a lot of population of Italian extraction in this area
and do
not lack for authentic Italian venues. Even my favourite local pub is
owned by an Italian ... who, incidentally, has his own line of
"gravies" for pasta, etc. A bit pricier than Ragu or Bertoli but well worth the
extra $$$ as Joe doesn't skimp or "short-cut" his product.
Rinse rapidly in cold water. Hang piece by piece over edge
of colander to dry. (keeps them from sticking to each
other)
I usually lay them out flat on wax paper.
That will work, too. So long as you have counter space.
Something to think about. Steve's Italian side comes out; he likes the traditional lasagna. I have varied his mom's recipe sometimes by adding spinach on top of the ricotta cheese or layering cheese, meat sauce and cheese as the filling. Depends on my ambition & what's on hand at the time.
The first time I had cacciatore it was served by Sammy (Salvatore)
Zito, a retired coal miner who lived in a downtown rooming house run
by my
friend's mother. It was pigeon cacciatore made with birds from the
roof of the building. And cooked on a one coil hot plate. Bv)=
Title: "Onofrio's" Chicken Cacciatore
Categories: Poultry, Vegetables, Mushrooms, Pasta
Yield: 5 Servings
Shawn Highfield wrote to Dave Drum <=-
The first time I had cacciatore it was served by Sammy (Salvatore)
Zito, a retired coal miner who lived in a downtown rooming house run by
my friend's mother. It was pigeon cacciatore made with birds from the
roof of the building. And cooked on a one coil hot plate. Bv)=
Too bad he wasn't still alive. We lost our balcony to the flying rats. Andrea and I fought a good fight, won a few battles but ultimatly they
won the war.
Ruth Haffly wrote to Dave Drum <=-
I've tried Olive Garden a couple times. Not been impressed either
It was ok when there was no other Italian in the area. Carraba's is better, but my home made Italian is even better. (G)
The first time I had cacciatore it was served by Sammy (Salvatore)
Zito, a retired coal miner who lived in a downtown rooming house run
by my friend's mother. It was pigeon cacciatore made with birds from
the roof of the building. And cooked on a one coil hot plate. Bv)=
That was some creative cooking! The place I mentioned above makes a
really good chicken cacciatore; it's my usual order when we go there.
It's filling enough, that, with a salad as appetiser, I usually end up taking half (or more) of it home for another meal.
Title: "Onofrio's" Chicken Cacciatore
Categories: Poultry, Vegetables, Mushrooms, Pasta
Yield: 5 Servings
Easy enough to make sauce from scratch but jarred will work if you've
not got a lot of time. Just make sure it's a quality sauce to start
with.
Dave Drum wrote to Shawn Highfield <=-
Not sure Sammy could have et that many pigeons. I had a problem here
with starlings .... real pests. Then someone pulled my coat and told me that D-Con (the mouse bait) also works on birds. The problem in my case was keeping the songbirds out of the baited feeder. But we worked it
out and now I don't have to take my car thtough the car wash nearly as often as before. And wrens and robins have returned
Shawn Highfield wrote to Dave Drum <=-
Dave Drum wrote to Shawn Highfield <=-
Not sure Sammy could have et that many pigeons. I had a problem here
with starlings .... real pests. Then someone pulled my coat and told me that D-Con (the mouse bait) also works on birds. The problem in my case was keeping the songbirds out of the baited feeder. But we worked it
out and now I don't have to take my car thtough the car wash nearly as often as before. And wrens and robins have returned
No song birds here, just flying rats... I wonder if they would eat the poison?
Also... I'd have to check if legal to kill them.
I've tried Olive Garden a couple times. Not been impressed either
It was ok when there was no other Italian in the area. Carraba's is better, but my home made Italian is even better. (G)
There is generally enough of a selection of ethnic cuisines that one
can switch up from merely "OK" McItalian to a different (and well
done) genre. We don't have a Carraba's here nor have I even visited
one whilst travelling. My favourite non-authentic Italian is a
quick-serve (ala
Panera or Steak & Shake but with Iralian favourites). The nearest one
to me is a couple hours away in St. Louis. I make a point of stopping there if I'm in the area at lunch or ssupper time.
8<----- EDIT ----->B
The first time I had cacciatore it was served by Sammy (Salvatore)
Zito, a retired coal miner who lived in a downtown rooming house run
by my friend's mother. It was pigeon cacciatore made with birds from
the roof of the building. And cooked on a one coil hot plate. Bv)=
That was some creative cooking! The place I mentioned above makes a
really good chicken cacciatore; it's my usual order when we go there.
It's filling enough, that, with a salad as appetiser, I usually end up taking half (or more) of it home for another meal.
Just using what was available (and inexpensive).
Title: "Onofrio's" Chicken Cacciatore
Categories: Poultry, Vegetables, Mushrooms, Pasta
Yield: 5 Servings
Easy enough to make sauce from scratch but jarred will work if you've
not got a lot of time. Just make sure it's a quality sauce to start
with.
Which is why I pay the bit extra for Onofrio's. I don't have to "tart
it up" like I do with Bertolli or Ragu.
Title: Fazoli's Seafood Stuffed Shells
Categories: Pasta, Seafood, Cheese, Sauces
Yield: 4 Servings
Dave Drum wrote to Shawn Highfield <=-
They're freaking scavengers, so "You bechum, Red Ryder." I find that
the original D-Con is impossible to get any more - so I use these green pellets from Tom Cat with bromethalin (the active ingredient in the
old school D-Con grain baits. Tom Cat should be available in Canada as Wally World, Amazon and all of the builder's supply places around here, along with many hardware stores.
You're not feeding it to them. They are raiding your rodent control stations. Thieves that they are. Bv)=
Shawn Highfield wrote to Dave Drum <=-
They're freaking scavengers, so "You bechum, Red Ryder." I find that
the original D-Con is impossible to get any more - so I use these green pellets from Tom Cat with bromethalin (the active ingredient in the
old school D-Con grain baits. Tom Cat should be available in Canada as Wally World, Amazon and all of the builder's supply places around here, along with many hardware stores.
Interesting! Thanks!
You're not feeding it to them. They are raiding your rodent control stations. Thieves that they are. Bv)=
That's true too... Don't want mice in my apartment 9 floors up. ;)
Ruth Haffly wrote to Dave Drum <=-
There is generally enough of a selection of ethnic cuisines that one
can switch up from merely "OK" McItalian to a different (and well
done) genre. We don't have a Carraba's here nor have I even visited
Depends on where you live. Some places where we've lived the only
Italian available was a chain, others had no chains but mom and pop places. We have both locally, usually go to the mom and pop place.
one whilst travelling. My favourite non-authentic Italian is a
quick-serve (ala
Panera or Steak & Shake but with Iralian favourites). The nearest one
to me is a couple hours away in St. Louis. I make a point of stopping there if I'm in the area at lunch or ssupper time.
We have a Panera locally but we've only been there once, to use a gift card. Got a soup and half sandwich combo, both of us went with the
French onion soup. Ended up being ok, not great, but warm and filling
on a rainy-ish day. There was a S&S in Raleigh when we first moved to
the area, not sure if it is still going as we've not been in that part
of town for a while.
Dave Drum wrote to Shawn Highfield <=-
On the downside - the mouse population are moving indoors to wait out
the cols weather. And since we are dog-sitting I can use the baits to
keep the little barstid down to a dull roar. Dunno how sick one of the pooches would get if a poisoned mouse was eaten. So, I'm getting about three or more mice per day in the traps. I bury them "at see" and wish
the "Bon Voyage" as I push the flush handle. Bv)=
Shawn Highfield wrote to Dave Drum <=-
On the downside - the mouse populations are moving indoors to wait out
the cold weather. And since we are dog-sitting I can't use the baits to keep the little barstid down to a dull roar. Dunno how sick one of the pooches would get if a poisoned mouse was eaten. So, I'm getting about three or more mice per day in the traps. I bury them "at see" and wish
the "Bon Voyage" as I push the flush handle. Bv)=
That's what we go through in the spring when we open the trailer. Some years worse then others.
... Useless Invention: Digital clock-winder.
Dave Drum wrote to Shawn Highfield <=-
Almost makes me wish Stephan was a "cat person". But, that would be bad for the leather sofa and easy chair. One of the reasons I got the
leather furniture was to stop me from becoming a "crazy cat guy". I
really like cats .... mostly bacause of their independence and self
care. Unlike a dog. And they're not, generally, as noisy. Bv)=
Plus they really help keep the rodent population down. They'll even do
in a tree rat or two if they're "outside" cats.
Depends on where you live. Some places where we've lived the only
Italian available was a chain, others had no chains but mom and pop places. We have both locally, usually go to the mom and pop place.
Some of the "Mom & Pop" places get pretty elabourate ... beyond the small(ish) cafe with the red gingham table sloths (or just Formica).
We had one here that was a favourite of mine. Grandma ran the kitchen.
Son Dominic was the maitre d and his wife was the cashier. Chirrun and cousins were the wait staff, etc. After a couple visits my standard
order was "Whatever grandma is making". Never was disappointed.
one whilst travelling. My favourite non-authentic Italian is a
quick-serve (ala
Panera or Steak & Shake but with Iralian favourites). The nearest one
to me is a couple hours away in St. Louis. I make a point of stopping there if I'm in the area at lunch or ssupper time.
We have a Panera locally but we've only been there once, to use a gift card. Got a soup and half sandwich combo, both of us went with the
French onion soup. Ended up being ok, not great, but warm and filling
on a rainy-ish day. There was a S&S in Raleigh when we first moved to
the area, not sure if it is still going as we've not been in that part
of town for a while.
When Steak & Skake went from waitress/table service to Biglari's
"quick serve" format they lost me as a customer. I had in a S&S an
average of six meals per week (usually lunch). I've not set foot in
one since my second visit under the new regime. The food is as good -
but the experience sucks rocks. I hear rumours that my local (and
Steak & Shake's *oldest*
franchisee) is going to drop the franchise, change their name to
something that won't get them sued, and go back to "dancing with who
brung them". If that becomes a reality I'll gladly go back.
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