CONTINUED FROM PREVIOUS MESSAGE <<
into the freezer.
My favourite is cubed/diced (3/8") potatoes deep-fried with a garlic- butter sauce over them. You wouldn't appreciate the carb hit but with
eggs and cripsy bacon ... who cares?
Title: Dave's Garlic-Butter Sauce
Categories: Five, Sauces
Yield: 2 servings
1/2 c Clarified butter
1 1/2 ts Garlic powder *
ds Fine (popcorn) salt
* Use POWDER and not granules. Powder will absorb into
the sauce without being "grainy".
That would mean another jar in my rather full spice cabinet. I use both fresh and granulated garlic, tried the powder once and went back to the granules.2google: Garlic cLove:) ->
That would mean another jar in my rather full spice cabinet. I use both fresh and granulated garlic, tried the powder once and went back to the granules.
2google: Garlic cLove:) ->
"A garlic clove is one of the many segments that make up a garlic
bulb. It can be separated from the bulb or head, peeled, and added to
a variety of savory dishes. Garlic is an herb in the Allium family,
which is the same family as onions and shallots. There are several
species of garlic, each with their own unique pungent flavors. Garlic cloves should be stored out of the bag and in a cool, dry place to
keep it from sprouting. Sprouted garlic is still safe to eat but will
have more of a bitter taste than its fresh unsprouted counterpart".
What is marketing and what is true to inform, Ruth?
Ruth Haffly wrote to Dave Drum <=-
Road salt is a problem with vehicles anywhere there is ice and snow
and a highway department that clears the roads. I have a subscription
to a car wash. During warm months it's just the basic. But during the frigid months I increase it to the "premium" which includes the undercarriage wash - and gets rid of any salt accumulation.
Almost have to wash it on a daily basis in some areas. NC brines the
roads before anticipated storms; it's not as much salt but we usually
run the truck thru a car wash after the storm. Steve just started a subscription plan after he found a touchless wash--needed with radio antennas on the truck.
8<----- 'nother cut ----->B
We have a Sterling Free Piston cooler that we have to plug in so
keeping it in the truck is a good option. It keeps things quite well, they're used for carrying organs for transplant (don't know if ours was used for that or not. When our camper fridge died this past spring, we used it for the things like meat, yogurt, etc and and ice chest for the less sensitive but needed to be kept cold groceries.
You got a good deal on your house. We did well but should have looked
into town rules/regulations for additions before we bought. We're considered double fronted so couldn't do the garage extention we wanted to--not enough set back on either side. It would have remodeled the kitchen somewhat, probably increasing the size of the pantry, and moved the washer/dryer to that area. A bonus room would have been my sewing studio and the laundry space converted to a broom & linen closet.
OUCH! Maybe Steve can figure a work around - or maybe convert the
garage to living space and park in the driveway.
No, we didn't have a garage, hoped to build one onto the side of the house. We park both the truck and camper in the driveway. The camper is our guest room/extra fridge space/etc.
I generally use canola oil for cooking the potatoes; it has a higher smoking point.
Ruth Haffly wrote to Dave Drum <=-
* Use POWDER and not granules. Powder will absorb into
the sauce without being "grainy".
That would mean another jar in my rather full spice cabinet. I use both fresh and granulated garlic, tried the powder once and went back to the granules.
I use the granules for most non-clove garlic additions. But in some
cases (like this one) the powder is preferred - and much more garlicky than the granules. I keep a small (3" tall) Spice Islands container of powder in my cupboard. Alongside the 12 oz. container of granules.
Probably something to consider; I've got a number of empty glass spice jars with shaker tops floating around.
The thing about using the powder/granules as opposed to cloves of
garlic is that they are of known (and repeatable) potency.
And quicker to use if you're in a hurry. (G)
Road salt is a problem with vehicles anywhere there is ice and snow undercarriage wash - and gets rid of any salt accumulation.
Almost have to wash it on a daily basis in some areas. NC brines the
roads before anticipated storms; it's not as much salt but we usually
run the truck thru a car wash after the storm. Steve just started a subscription plan after he found a touchless wash--needed with radio antennas on the truck.
I generally wait until I see the dried salt on the paint. Works for
me. Illinois only brines the bridge decks - which freeze before the
roads.
They use rock salt or calcium chloride (dyed blue and w/a lower freeze point than rock salt treatment) on the pavements.
My car wash is a "brush" but I don't have various antennae or bug
shields, roof racks, etc. I have learned to push the button to fold my mirrors in.
Saves getting out in the parking lot and putting them back to their
in tended position. Bv)=
8<----- 'nother cut ----->B
We have a Sterling Free Piston cooler that we have to plug in so
keeping it in the truck is a good option. It keeps things quite well, they're used for carrying organs for transplant (don't know if ours was used for that or not. When our camper fridge died this past spring, we used it for the things like meat, yogurt, etc and and ice chest for the less sensitive but needed to be kept cold groceries.
How is it on battery drainage when the vehicle is switched off? Or do
your unplug it and depend on the insulation? When I was pounding up
and down the roads in a semi I had a small cooler that used a "solid state" arrangement with no moving parts and was quiet. I understand
the concept came from Carrier.
You got a good deal on your house. We did well but should have looked
into town rules/regulations for additions before we bought. We're considered double fronted so couldn't do the garage extention we wanted to--not enough set back on either side. It would have remodeled the kitchen somewhat, probably increasing the size of the pantry, and moved the washer/dryer to that area. A bonus room would have been my sewing studio and the laundry space converted to a broom & linen closet.
OUCH! Maybe Steve can figure a work around - or maybe convert the
garage to living space and park in the driveway.
No, we didn't have a garage, hoped to build one onto the side of the house. We park both the truck and camper in the driveway. The camper is our guest room/extra fridge space/etc.
I mis-read what you posted and assumed that "garage extension" meant
an extension on the existing garage. My attached garage is currently
used
for storage. But I have an extended car port on it where I can park
the Beemer out of the weather.
I generally use canola oil for cooking the potatoes; it has a higher smoking point.
If I need a high smoking point oil --- GFS always has deals on "fryer" oils - which are mainly peanut oil and meant for restaurant
applications.
They also have U$1.19 each single-serve chicken logs from Milford
Valley (http://www.milfordvalleyfarmschicken.com/) Chicken entrees -
there are five varieties - Buffalo style, w/broccoli & cheese, Cordon Bleu, Kiev, and Chicken Philly.
I have had good luck nuking a single portion for 4 minutes at full
power. Which makes for a quick supper, sided by steam in bag veg done
in the
nuker whilst waiting for the chicken to cool to eating temperature.
I've also learned to leave the Chicken Kiev in the freezer at GFS. The butter melts our and makes rather a mess. It's rather a disappointment after having made my own (see recipe). I have yet to try the Chicken Philly. The Buffalo-style is gaood with a mild heat. My favourite is w/broccoli & cheese.
In your area it's available from Publix Super Market, 9640 Leesville
Rd. Raleigh, NC, 27613. if you care to check it out further than
Milford's
web presence.
than the granules. I keep a small (3" tall) Spice Islands container of powder in my cupboard. Alongside the 12 oz. container of granules.
Probably something to consider; I've got a number of empty glass spice jars with shaker tops floating around.
The thing about using the powder/granules as opposed to cloves of
garlic is that they are of known (and repeatable) potency.
And quicker to use if you're in a hurry. (G)
And one must keep in mind the relative strengths of granules vs
powder.
I've told the story here before of the chilli supper I was helping at where a woman came in to make the "white" chilli. The recipe caloled
for a quantity of garlic granules - but she, not knowing (or matbe
caring) the difference used powder - which is about 3X more potent
volume for
volume.
I was asked to taste the result for garlic. And that's where I first
said "There is no such thing as too much garlic. But this is close."
Bv)=
Ruth Haffly wrote to Dave Drum <=-
I generally wait until I see the dried salt on the paint. Works for
Steve doesn't have a set schedule, just whenever it's dirty enough for
him or we've been in a salty area.
me. Illinois only brines the bridge decks - which freeze before the
roads.
They use rock salt or calcium chloride (dyed blue and w/a lower freeze point than rock salt treatment) on the pavements.
NC uses just NaCl AFAIK, no color to it but white.
My car wash is a "brush" but I don't have various antennae or bug
shields, roof racks, etc. I have learned to push the button to fold my mirrors in.
We just open the windows and pull the mirrors in, truck doesn't have
the bells & whistles of a fancy car. (G)
Saves getting out in the parking lot and putting them back to their
in tended position. Bv)=
Just open the window and shove back, works for us.
8<----- 'nother cut ----->B
The camper runs on battery power while being towed; if we have the
cooler plugged into the converter, there's no problem keeping stuff
cold. Overall, it doesn't draw that much batteery power. We'll also run
it off the lighter outlet when it's in the truck, then bring it in to
the camper at night & plug it in.
your unplug it and depend on the insulation? When I was pounding up
and down the roads in a semi I had a small cooler that used a "solid state" arrangement with no moving parts and was quiet. I understand
the concept came from Carrier.
We've had coolers like that over the years, some more reliable than others.
I generally use canola oil for cooking the potatoes; it has a higher smoking point.
If I need a high smoking point oil --- GFS always has deals on "fryer" oils - which are mainly peanut oil and meant for restaurant
applications.
Probably much larger containers of oil than I'd like to keep on hand. We'll go on spells where we use a fair amount of it, other times when there's very little useage.
They also have U$1.19 each single-serve chicken logs from Milford
Valley (http://www.milfordvalleyfarmschicken.com/) Chicken entrees -
there are five varieties - Buffalo style, w/broccoli & cheese, Cordon Bleu, Kiev, and Chicken Philly.
I have had good luck nuking a single portion for 4 minutes at full
power. Which makes for a quick supper, sided by steam in bag veg
done in the nuker whilst waiting for the chicken to cool to eating temperature.
Sounds good but I'd have to read the labels for corn and corn products, among other things.
I've also learned to leave the Chicken Kiev in the freezer at GFS. The butter melts our and makes rather a mess. It's rather a disappointment after having made my own (see recipe). I have yet to try the Chicken Philly. The Buffalo-style is gaood with a mild heat. My favourite is w/broccoli & cheese.
I did try some of the Maple Leaf Farm assorted chicken products at one time. They were good, but pricey. Didn't read the labels as much as I'd have to do if I were to try them again.
In your area it's available from Publix Super Market, 9640 Leesville
Rd. Raleigh, NC, 27613. if you care to check it out further than
Milford's web presence.
Wonder if the local Publix would have them, Leesville Road is on the
other side of Raleigh, getting close to the air port. The local store
is only about 10 minutes away.
I generally wait until I see the dried salt on the paint. Works for
Steve doesn't have a set schedule, just whenever it's dirty enough for
him or we've been in a salty area.
Same here. In the warmer months it's not the salt but the birds which determines my car wash schedule. Bv)=
They use rock salt or calcium chloride (dyed blue and w/a lower freeze point than rock salt treatment) on the pavements.
NC uses just NaCl AFAIK, no color to it but white.
North Carolina seldom gets into the temperature range where calcium chloride is needed.
My car wash is a "brush" but I don't have various antennae or bug
shields, roof racks, etc. I have learned to push the button to fold my mirrors in.
We just open the windows and pull the mirrors in, truck doesn't have
the bells & whistles of a fancy car. (G)
This is my first "fancy" car which has had that feature. None of the Mercedes did. But, some of the newer trucks that AutoZone uses do have
the push button mirror folding.
Saves getting out in the parking lot and putting them back to their
in tended position. Bv)=
Just open the window and shove back, works for us.
Hard to do the passenger mirror without a passenger to do it for you. Otherwise one must exit the vehicle and use Shank's mare around to the
off side and click the mirror back into its detent.
your unplug it and depend on the insulation? When I was pounding up
and down the roads in a semi I had a small cooler that used a "solid state" arrangement with no moving parts and was quiet. I understand
the concept came from Carrier.
We've had coolers like that over the years, some more reliable than others.
Never had a problem with mine except I sometimes ran out of room.
Bv)=
8<----- CUT ----->B
I generally use canola oil for cooking the potatoes; it has a higher smoking point.
If I need a high smoking point oil --- GFS always has deals on "fryer" oils - which are mainly peanut oil and meant for restaurant
applications.
Probably much larger containers of oil than I'd like to keep on hand. We'll go on spells where we use a fair amount of it, other times when there's very little useage.
I buy the gallon containers rather than the big buckets. And there's
no "best by" or expiration date on it.
They also have U$1.19 each single-serve chicken logs from Milford
Valley (http://www.milfordvalleyfarmschicken.com/) Chicken entrees -
there are five varieties - Buffalo style, w/broccoli & cheese, Cordon Bleu, Kiev, and Chicken Philly.
I have had good luck nuking a single portion for 4 minutes at full
power. Which makes for a quick supper, sided by steam in bag veg
done in the nuker whilst waiting for the chicken to cool to eating temperature.
Sounds good but I'd have to read the labels for corn and corn products, among other things.
Couldn't find an ingredients label but I did find "Are chicken
entrées gluten free? No. Chicken entrées contain wheat in the
breading, which is a source of gluten."
They also do not recommend cooking their entrees in the microwave -
but I've had good luck doing so.
I am fortunate that my only allergies (other than a late developing
"hay fever") are to bananas and marijuana .... the latter getting me
out of the '60s more-or-less intact.
I've also learned to leave the Chicken Kiev in the freezer at GFS. The butter melts our and makes rather a mess. It's rather a disappointment after having made my own (see recipe). I have yet to try the Chicken Philly. The Buffalo-style is gaood with a mild heat. My favourite is w/broccoli & cheese.
I did try some of the Maple Leaf Farm assorted chicken products at one time. They were good, but pricey. Didn't read the labels as much as I'd have to do if I were to try them again.
Cannot remember ever buying Maple Leaf Farm products - altho I have
seen them in my stupormarkups. The Milford Valley deals I first tried because they were right next to the skinless, boneless, chicken thighs
I was
after - and, at that time, U$1 each. So I got a couple to try out. Now they're a regular stock item.
In your area it's available from Publix Super Market, 9640 Leesville
Rd. Raleigh, NC, 27613. if you care to check it out further than
Milford's web presence.
Wonder if the local Publix would have them, Leesville Road is on the
other side of Raleigh, getting close to the air port. The local store
is only about 10 minutes away.
If not, your inquiry may prompt them to add to their inventory.
Ruth Haffly wrote to Dave Drum <=-
I generally wait until I see the dried salt on the paint. Works for
Steve doesn't have a set schedule, just whenever it's dirty enough
for him or we've been in a salty area.
Same here. In the warmer months it's not the salt but the birds which determines my car wash schedule. Bv)=
Not the birds here, usually just travel dust.
They use rock salt or calcium chloride (dyed blue and w/a lower freeze point than rock salt treatment) on the pavements.
NC uses just NaCl AFAIK, no color to it but white.
North Carolina seldom gets into the temperature range where calcium chloride is needed.
The western part of the state might; it usually has a proper winter.
My car wash is a "brush" but I don't have various antennae or bug
shields, roof racks, etc. I have learned to push the button to fold my mirrors in.
We just open the windows and pull the mirrors in, truck doesn't have
the bells & whistles of a fancy car. (G)
This is my first "fancy" car which has had that feature. None of the Mercedes did. But, some of the newer trucks that AutoZone uses do have
the push button mirror folding.
Ours long ago lost its classification as "newer". (G)
Saves getting out in the parking lot and putting them back to their
in tended position. Bv)=
Just open the window and shove back, works for us.
Hard to do the passenger mirror without a passenger to do it for you. Otherwise one must exit the vehicle and use Shank's mare around to the
off side and click the mirror back into its detent.
True; if Steve uses the car wash when I'm not with him, he has to do
that.
8<----- CUT ----->B
Probably much larger containers of oil than I'd like to keep on hand. We'll go on spells where we use a fair amount of it, other times when there's very little useage.
I buy the gallon containers rather than the big buckets. And there's
no "best by" or expiration date on it.
Most often I'll get the 48oz size. Sometimes will get the 2 3qt jugs at Sam's Club but never the 5 gallon jugs sold along side of turkey
fryers.
Cannot remember ever buying Maple Leaf Farm products - altho I have
seen them in my stupormarkups. The Milford Valley deals I first
tried because they were right next to the skinless, boneless,
chicken thighs I was after - and, at that time, U$1 each. So I got
a couple to try out. Now they're a regular stock item.
Sounds like a good deal to me.
In your area it's available from Publix Super Market, 9640 Leesville
Rd. Raleigh, NC, 27613. if you care to check it out further than
Milford's web presence.
Wonder if the local Publix would have them, Leesville Road is on the
other side of Raleigh, getting close to the air port. The local store
is only about 10 minutes away.
If not, your inquiry may prompt them to add to their inventory.
We're not shopping there as much as we used to now that Wegman's is
just around the corner from us.
Same here. In the warmer months it's not the salt but the birds which determines my car wash schedule. Bv)=
Not the birds here, usually just travel dust.
I have large trees in the area which provide nice shade as well as
nest area for the poo factories. And there are at least two bird nests under the eaves of the carport.
They use rock salt or calcium chloride (dyed blue and w/a lower freeze point than rock salt treatment) on the pavements.
NC uses just NaCl AFAIK, no color to it but white.
The dye is not required in the mix - something the road departments do
so that some of their min-wage lackeys can tell the difference at a
glance between to stuff that for use above 10ºF and the calcium
chloride which is good down to the -20ºF range.
North Carolina seldom gets into the temperature range where calcium chloride is needed.
The western part of the state might; it usually has a proper winter.
I bet any time it gets below -20ºF is a record for the area and
subject of news stories and legends. Bv)=
This is my first "fancy" car which has had that feature. None of the Mercedes did. But, some of the newer trucks that AutoZone uses do have
the push button mirror folding.
Ours long ago lost its classification as "newer". (G)
My BMW is a 2010 - but it's hard to tell from the current ones.
Classic styling changes so little.
Probably much larger containers of oil than I'd like to keep on hand. We'll go on spells where we use a fair amount of it, other times when there's very little useage.
I buy the gallon containers rather than the big buckets. And there's
no "best by" or expiration date on it.
Most often I'll get the 48oz size. Sometimes will get the 2 3qt jugs at Sam's Club but never the 5 gallon jugs sold along side of turkey
fryers.
Well, yeah. I can find places to stash a gallon jug. Five gallons
would be very inconvenient to store. 'sides, I don't do Sam's as it is
a part of WalMart.
In your area it's available from Publix Super Market, 9640 Leesville
Rd. Raleigh, NC, 27613. if you care to check it out further than
Milford's web presence.
Wonder if the local Publix would have them, Leesville Road is on the
other side of Raleigh, getting close to the air port. The local store
is only about 10 minutes away.
If not, your inquiry may prompt them to add to their inventory.
We're not shopping there as much as we used to now that Wegman's is
just around the corner from us.
You might try asking Weggies. They are a retail organisation and want
to stock products that A: Will draw customers and B: Sell to those shoppers.
Ruth Haffly wrote to Dave Drum <=-
North Carolina seldom gets into the temperature range where calcium chloride is needed.
The western part of the state might; it usually has a proper winter.
I bet any time it gets below -20ºF is a record for the area and
subject of news stories and legends. Bv)=
Probably so, but the area does get enough snow to operate ski resorts, etc. Having a -20 temp is asking a bit much for that area but I've experienced that, and lower readings.
This is my first "fancy" car which has had that feature. None of the Mercedes did. But, some of the newer trucks that AutoZone uses do have
the push button mirror folding.
Ours long ago lost its classification as "newer". (G)
My BMW is a 2010 - but it's hard to tell from the current ones.
Classic styling changes so little.
I don't pay that close attention, usually, to such things. I do know
that I didn't care for the 2016 Escape as much as I liked the 2009
model. The 09 was built on a small truck bed; the 16 one on a car bed.
I bet any time it gets below -20ºF is a record for the area and
subject of news stories and legends. Bv)=
Probably so, but the area does get enough snow to operate ski resorts, etc. Having a -20 temp is asking a bit much for that area but I've experienced that, and lower readings.
Me, too. Spent my freshman and sophomore high school years in
Faribault, Minne-snow-ta. (TM Phlash Phelps) Even learned to play ice hockey.
With the climate change's wild swings ...... hard to guess what Mom
Nature will fling at us next.
This is my first "fancy" car which has had that feature. None of the Mercedes did. But, some of the newer trucks that AutoZone uses do have
the push button mirror folding.
Ours long ago lost its classification as "newer". (G)
My BMW is a 2010 - but it's hard to tell from the current ones.
Classic styling changes so little.
I don't pay that close attention, usually, to such things. I do know
that I didn't care for the 2016 Escape as much as I liked the 2009
model. The 09 was built on a small truck bed; the 16 one on a car bed.
SUVs should, in my opinion be built on a separate frame - not a
"unibody" arrangement.
I'm being laid-back today. It's International Sloth Day.
Belyashi is the national dish of the Tatars, common in Slavic
countries. The recipe author definitely does not have English as a
first language.
Title: White African Sloths
Categories: Breads, Vegetables, Meat
Yield: 20 Belyashi
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