Ruth Haffly wrote to Dave Drum <=-
Those "expiration" dates are mostly "best by" dates. I pay them scant attention unless on something perishable - like meats or produce.
Items in sealed cans/bottles are mostly OK unless the container is
bulged or the lid blown off by internal pressure.
This was everything in the store, all of what a normal grocery store
would carry but all with expired dates. We were travelling with the
camper so had limited fridge space or cooking while on the road opportunities, didn't need any of the dry goods.
Diff'rent strokes for diff'rent folks. They still manage to peddle what
is on their shelves - often moving the last few pieces to the "impulse
area" near the check-out. Sort of their version of National Enquirer and
People magazine. Bv)=
8<----- CHOP ----- >B
Another time I found canned 3 Diamonds brand Lump crab @U$1 per 6 oz/
170 g can. 23 (all they had) went home with me.
Good deal!
Oddly it had a short shelf life. Didn't last long at all in my kitchen
We've gotten fresh crab from a vendor at the farmer's market--made it
up into crab cakes usually within a day or so and frozen what we didn't eat. Keeps them fresh and a gentle reheating keeps them from tasting
left over.
Last fresh crab I had was at the Northwet picnic tha Hap Newsome
hosted. It was also the last time I was on an aeroplane.
We've had a seafood vendor semi regularly at the farmer's market for
the past year or so. We're also closer to the coast if we want to run
down and get some fresh, ourselves. As for the last time I was on a
plane; it was returning from the Alaska cruise, late August, 2017.
Living in Illinois the nearest source for fresh-off-the-boat ocean life
is 775 miles to New Orleans.
Most times I don't buy anything beyond what I went there for. But I do cruise the food section every time. Bv)= Never know when lightning
will strike.
BTW, regarding "The Princess Bride"--the movie is much better than the book!
It would have to be. The book (I got a freebie Kindle version from
Amazon after Weller told me there was such a thing) was *very* sucky.
The movie isn't; find it and watch it.
As I don't watch TeeVee - the same is true for movies. Better uses for
my limited time left on this mud ball .... like reading books or playing solitaire. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New Orleans Sauces 001
Categories: Sauce, Info
Yield: 1 Servings
1 Info
SAUCES
The man who pronounced America "The country of a hundred
religions and but one sauce" had not spend much of his time
in New Orleans. These are some of the sauces very much in
use here.
The sauces that everyone who cooks must know, are the brown
sauce and the white sauce. They are parts of nearly every
sauce, no matter how simple, or how high sounding and
mystifying. If one can make these two sauces smoothly,
without scorched places or lumps, one can calmly look any
sauce in the face and say, "I can conquer you."
BROWN SAUCE; (Roux Brun)
Melt two tablespoons of butter, and before it browns, stir
into it two tablespoons of flour. Cook to a reddish brown.
This takes about three minutes, and it is called the roux.
Now add your stock, which is made by dissolving in one cup
of hot water one bouillion cube, or one teaspoon of beef
extract, in case you have not stock made from the juice of
some well flavored meat. After adding this to the roux, stir
constantly, and bring to boiling point, and let boil slowly
for three minutes.
Add seasoning; half teaspoon salt and one-fourth teaspoon
pepper. This sauce will keep for a week in the ice box. It
can be reheated and used as a foundation for other sauces,
and is a great convenience. Brown stock cooked down very
thick is called glaze, and is used as a basis for other
sauces.
WHITE SAUCE; (Roux Blanc)
One and a half tablespoons of butter, one and a half
tablespoons flour, one cup of milk, one-fourth teaspoon
salt, and a dash of Cayenne. This is rather thin sauce. To
thicken, use two or three tablespoons of flour, an equal
quantity of butter, but only one cup of milk.
Melt the butter in a saucepan. Remove from fire to avoid
browning. Stir in the flour, pepper, and salt, and then put
saucepan on the fire. Stir till smooth, and slowly add the
milk, stirring all the time. Heat this slowly and let it
boil for about two minutes.
Be sure to stir the sauce all the time. If this is to be
used as a stock sauce for foundation, use water instead of
milk.
Recipe: "New Orleans Recipes" by Mary Moore Bremer of
Waveland, Miss. Published by Dorothea Forshee
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New Orleans Sauces 002
Categories: Sauce, Info
Yield: 1 Servings
1 Info
CAPER SAUCE
If to be served with mutton or fish, make sauce with water
in which mutton or fish was boiled. Wash and drain capers
and add to hot sauce. Heat for one minute. If milk is used
there is danger of curdling, so heat the milk before adding.
One-third cup of capers to one cup of stock. If capers are
not to be had, pickled nasturtium seeds are almost as good.
(See white sauce.)
SAUCE A LA FROMAGE
This is delicious and very simple. To one cup white sauce,
add one cup of grated American cheese. The cheese will melt
into the sauce. It is even nicer if one-fourth cup cream is
added. Salt and pepper to taste.
COCKTAIL SAUCE
One-fourth cup tomato catsup, one-half cup lemon juice, one
tablespoon Worcestershire sauce, two tablespoons
horseradish, half teaspoon tabasco sauce, and one-fourth
teaspoon salt; one tablespoon minced onions and one of
minced celery.
CUCUMBER RELISH
Run three large cucumbers and three large onions through the
meat chopper. Put in a cloth and squeeze. Then lay this,
still in the cloth, on ice for at least an hour. Just before
serving, add salt, vinegar, and pepper to taste.
This is served in a dish, to be passed around. It must be
rather dry.
SAUCE FOR DRY FISH; (Halibut, Cod, etc.)
Melt one tablespoon of butter and blend into it one teaspoon
of corn starch. Gradually add one-half cup of milk, stirring
till smooth and thick. Then add one and a half to two cups
of American cheese and stir. Now stir in one-half teaspoon
of mustard and one of Worcestershire sauce.
HOLLANDAISE SAUCE
Cream one-half cup of butter. Add separately two egg yolks,
one tablespoon of flour, one tablespoon lemon juice, and
salt, paprika, and Cayenne to taste. Blend to a smooth
paste.
Before serving add one-half cup of boiling water. Cook a few
minutes, until it thickens.
HORSERADISH SAUCE
Half teaspoon of mustard, one and a half of sugar, one and a
half tablespoons of flour, half a teaspoon of paprika, a
dash of Cayenne, and salt of to taste. Put the ingredients
in a double boiler, add one beaten egg. Mix well into this
one cup of milk and four tablespoons of vinegar. Then stir
in three tablespoons horseradish. Boil till it thickens.
Butter can be added if you want it richer.
MAITRE D'HOTEL SAUCE
Put one tablespoon of butter in saucepan and stir in one
tablespoon of flour. Stir well; do not let burn; add one
pint of water, the juice of half a lemon, and one tablespoon
of chopped parsley. Let boil for ten minutes. Take off and
add the beaten yolk of one egg. Mix well and serve with
fish.
Recipe: "New Orleans Recipes" by Mary Moore Bremer of
Waveland, Miss. Published by Dorothea Forshee
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New Orleans Sauces 003
Categories: Sauces
Yield: 1 Servings
1 Info
HOT MAYONNAISE: One teaspoon of salt, one-fourth teaspoon of
mustard, dash of Cayenne, one tablespoon of lemon juice, one
of vinegar, one egg yolk, one cup of oil. Beat dry
ingredients into the egg, for about one minute. Add the oil,
a few drops at a time, till it thickens. Then a little
vinegar, and so on. When mayonnaise is made, add two
tablespoons of boiling water.
MINT SAUCE: Eight tablespoons of chopped mint, eight
teaspoons of sugar, eight tablespoons vinegar, pepper and
salt to taste. Mix together, stirring in the vinegar
gradually.
Serve with lamb.
ORANGE SAUCE FOR WILD DUCK: Add two cups of water and one
minced onion to gravy in the pan in which duck was cooked.
Cook and the parboiled peel of an orange which has been cut
into tiny slivers, and two tablespoons of lemon juice. Boil
and serve with duck, and garnish with sliced orange.
BELL PEPPER SAUCE: Three bell peppers, boiled and pressed
through a sieve. Remove the white part and seeds. Cream into
half cup of butter, and add a pinch of salt. If you like,
use only one-fourth cup of butter, and add two tablespoons
of mayonnaise.
BREAD SAUCE: (Panade) Half a cup of dried bread crumbs, one
onion, stuffed with six cloves, one cup milk, one of white
sauce made with water, one teaspoon of salt, dash of
Cayenne, dash of mace or nutmeg. Cook in double boiler for
thirty minutes; then remove onion in which the cloves were
stuck. Add two tablespoons of butter and serve.
If a richer sauce is wanted, use cream or milk stock.
PIQUANT SAUCE: This is used with left-over fish, meats, etc.
Put one tablespoon of butter into saucepan and when hot, add
ten chopped shallots.
Stir until lightly colored. Add two tablespoons of vinegar,
and reduce to a glaze. Add to this two tablespoons of
sauterne and one-fourth cup of brown sauce. Beat until
smooth. When it comes to a boil, salt and pepper to taste.
Let boil for ten minutes.
Before serving, add one tablespoon of sour pickles, chopped,
and one teaspoon of capers, if you like.
PEPPER SAUCE (Poivrade): Three tablespoons of minced ham,
three of minced onions, three of minced mushrooms, two of
butter, one of parsley, one half tablespoon of thyme, two
cloves, and one half tablespoon of peppercorns. Half a cup
of white stock, one tablespoon of vinegar, three of red
wine, and half a cup of brown sauce. Just before serving,
add two tablespoons of glaze.
Recipe: "New Orleans Recipes" by Mary Moore Bremer of
Waveland, Miss. Published by Dorothea Forshee -- Copyright
1932
Uncle Dirty Dave's Archives
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