Quoting Dave Drum to All <=-

Title: Hot Oatmeal
1 c Hot water
2/3 c Oatmeal
Cook gently for 5-6 minutes

The proportions and timing there are for quick cooking oats which
are almost as nasty as instant oats: no texture, gummy, and bland.

Old fashioned rolled oats need 12-15 minutes of cooking. They soften
and swell up but don't turn to mush and they taste nutty and grainy
especially if they are toasted ahead of time.

Steel cut pinhead oats need 20 minutes or more of cooking are the best
tasting of all.

I really recommend that everyone buy those less processed versions
and have a little patience preparing them..

It's like the difference between instant, converted and real rice.
only more so.

Back when we were talking about pastrami and Reubens I sought out a
good Russian dressing recipe. This is what I came up with:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Epicurious Russian Dressing
Categories: Salads, Dressing
Servings: 1 1/4 cups

1 TB finely chopped onion
1 c purchased or homemade
mayonnaise
1/4 c ketchup-style chili sauce
4 ts horseradish
1 ts Frank's Red Hot Sauce
1 ts Worcestershire sauce
1/4 ts sweet paprika
Fine sea salt

Russian dressing and Thousand Island dressing are often confused
because both begin with a base of mayonnaise and ketchup or
ketchup-style chili sauce, which results in a pink salad dressing.
But where Thousand Island is a bit sweet and studded with pickle
relish, Russian dressing is on the spicier side, with a hint of heat
from horseradish and hot sauce.

In a mortar and pestle, mash the onion to create a paste, or use a
large heavy knife to mince and mash the onion into a paste. Transfer
the onion paste to a small bowl and whisk in the mayonnaise, chili
sauce, horseradish, hot sauce, Worcestershire sauce, and sweet
paprika. Season with fine sea salt, if desired.

DO AHEAD: The dressing can be prepared ahead and refrigerated, in an
airtight container, up to 2 weeks.

By Kemp Minifie

From: Epicurious.Com

MMMMM-------------------------------------------------

Cheers

Jim

... I do eat porridge but it's a grueling experience.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Hot Oatmeal
1 c Hot water
2/3 c Oatmeal
Cook gently for 5-6 minutes

The proportions and timing there are for quick cooking oats which
are almost as nasty as instant oats: no texture, gummy, and bland.

I don't find them so.

Old fashioned rolled oats need 12-15 minutes of cooking. They soften
and swell up but don't turn to mush and they taste nutty and grainy especially if they are toasted ahead of time.

Steel cut pinhead oats need 20 minutes or more of cooking are the best tasting of all.

I really recommend that everyone buy those less processed versions
and have a little patience preparing them..

It's like the difference between instant, converted and real rice.
only more so.

Back when we were talking about pastrami and Reubens I sought out a
good Russian dressing recipe. This is what I came up with:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Epicurious Russian Dressing
Categories: Salads, Dressing
Servings: 1 1/4 cups

THis is the "Russian" dressing I make. It's similar to red French or
Catalina but is a bit "zippier". Better the day after making.

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

Title: Russian Salad Dressing
Categories: Sauces, Vegetables, Herbs,
Yield: 12 ounces (approx)

8 oz Tomato sauce
1 c Oil
1/2 c Apple cider vinegar
1 tb Worcestershire sauce
2 tb Granulated sugar
2 ts Salt
1/2 ts Paprika
1/2 ts Dry mustard
1/2 ts Garlic powder
1 ts Onion powder
Lemon juice

Put all ingredients in a glass container and shake
before using.

RECIPE FROM: https://www.recipezazz.com

Uncle Dirty Dave's Kitchen

MMMMM


... " 'NEW & IMPROVED' may be newer - but it isn't always improved." Dave Drum --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to Jim Weller <=-

quick cooking oats which are almost as nasty as instant oats:
no texture, gummy, and bland.

I don't find them so.

Have you ever had steel cut pinhead oats? They are like the finest
Basmati rice compared to Minute rice.

THis is the "Russian" dressing I make. It's similar to red French or Catalina but is a bit "zippier". Better the day after making.

Russian dressing is mayonnaise based. What you have there is a nice
looking variant on Catalina dressing.

Title: Russian Salad Dressing
8 oz Tomato sauce
1 c Oil
1/2 c Apple cider vinegar
1 tb Worcestershire sauce
2 tb Granulated sugar
2 ts Salt
1/2 ts Paprika
1/2 ts Dry mustard
1/2 ts Garlic powder
1 ts Onion powder
Lemon juice

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

Title: Big Plate Chicken (Chinese Da Pan Ji) With Noodles
Categories: Chinese, Chicken, Noodles
Yield: 4 Servings

FOR MARINATING THE CHICKEN:
4 Boneless skinless chicken
Thighs
1 ts Light soy sauce
1 ts Sesame oil
2 ts Shaoxing wine
1 ts Cornstarch
FOR THE REST OF THE DISH:
3 tb Oil
4 Star anise
1 Cinnamon stick
5 Bay leaves
6 sl Fresh ginger
5 Cloves garlic (roughly
Chopped)
1 tb Sichuan peppercorns
8 Whole dried red chilies
1 1/2 ts Sugar
2 md Potatoes (peeled and cut
Into bite-sized pieces)
1 Carrot (thinly sliced)
2 ts Dark soy sauce
1 1/2 tb Light soy sauce
2 tb Shaoxing wine
3 c Water (and more as needed)
8 oz Dried noodle of your choice
(preferably a thicker-style
Flat noodle)
1 Red bell pepper (cut into
Chunks)
1 Green bell pepper (cut into
Chunks)
Salt to taste
1 Scallion (sliced)

Big Plate chicken or da pan ji is popular dish of Northern China.
This Chinese big plate chicken stew recipe originated in the
Xinjiang, China where bold and tasty spices are cooked with
chicken, potatoes, carrots and peppers served over noodles.

Start by marinating the chicken. Cut the chicken thighs into
bite-sized pieces and transfer to a bowl with the marinade
ingredients. Set aside for 20 minutes while you prep the rest of
the ingredients. When you're ready to cook, heat the oil in a wok
over low heat. Add the star anise, cinnamon stick, bay leaves,
ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this
mixture for 2 minutes, making sure they don't burn. Add the
chicken and turn up the heat. Stir-fry until the chicken is
seared. Add the potatoes and carrots and stir-fry for a minute.
Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3
cups water. Bring to a boil and reduce the heat to medium. Cover
the wok and cook for 15 minutes, until the potatoes are tender.
While the chicken is cooking, bring a pot of water to a boil.
Follow the package

instructions to cook the noodles. Drain. Once the potatoes are
cooked through, by now, there should be at least 1 1 1/2 cups of
liquid in the wok so add more water if needed.To your wok, stir in
the bell peppers. Cover and simmer for another 5 minutes. Taste
the dish and season with salt to taste. Now transfer the noodles
to a large plate, and cover with your chicken and vegetables.
Sprinkle with scallions and serve immediately!

Note: If you want more sauce, add a little more water to the wok.
If the sauce is too thin, just turn up the heat to reduce and
thicken the sauce.

Judy

From: Thewoksoflife.Com

MMMMM

Cheers

Jim

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