On 08-11-23 05:13, Dave Drum <=-
spoke to Ruth Haffly about Butter was: Canning was: <=-

Gonna depend on the heat level of the chile flakes. Some places sell a flaked Anaheim/NuMex ripe chile that's been crushed/flaked. Others may
use serrano or jalapeno which are somewhat spicier. If I'm at a cafe
or restaurant and want to add chile flakes from the on-table shaker I
will *always* sample a flake or two for heat level so there are no surprises.

We went to Costco's a week ago. A bottle of sriracha powder jumped into
our basket. I had never seen that in powder form. It has a good taste
and then heat at the back of the mouth. This is the Kirkland brand, but
we found that there are dozens of varieties on the market elsewhere --
all with different formulations. The Kirkland brand sriracha powder
lists sugar as first ingredient, followed by sriracha sauce.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Thai Cucumber
Categories: D/g, Thai, Cucumber, Boat
Yield: 2 servings

MMMMM---------------------------SALAD--------------------------------
1 md Cucumber; firm; peeled
2 tb Vinegar, white
2 tb Sugar
1 ts Salt
1/4 ts White pepper
1/2 sm Onion
1 Red chile pepper

MMMMM--------------------------GARNISH-------------------------------
1/2 c Peanuts, dry roasted


Slice cucumber paper thin.

In a deep bowl stir the vinegar, sugar, salt and white pepper
until well blended.

Peel onion, slice into lengthwise paper thin slices. Same with seeded
red chile pepper.

Add the remaining ingredients, except the peanuts, and toss with
the marinade.

Serve at once or cover and chill NO LONGER than 2 hours.

Top with the peanuts (whole or chopped) just before serving.

Makes 1 cup (Using recipe for 2 servings)

If regular salted peanuts are used, omit salt in marinate.

Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff
Smith.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:38:41, 12 Aug 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Gonna depend on the heat level of the chile flakes. Some places sell a flaked Anaheim/NuMex ripe chile that's been crushed/flaked. Others may
use serrano or jalapeno which are somewhat spicier. If I'm at a cafe
or restaurant and want to add chile flakes from the on-table shaker I
will *always* sample a flake or two for heat level so there are no surprises.

We went to Costco's a week ago. A bottle of sriracha powder jumped
into our basket. I had never seen that in powder form. It has a good taste and then heat at the back of the mouth. This is the Kirkland
brand, but we found that there are dozens of varieties on the market elsewhere -- all with different formulations. The Kirkland brand
sriracha powder lists sugar as first ingredient, followed by sriracha sauce.

Thanks for the "head's up". I've never seen the powdered sriracha. Have
to look for it. But probably not at Costco. Nearest one is about 100
miles away (St. Louis).

I do stock sriracha both as sriracha (two brands) and as sriracha ketchup.
I stock Who Flug Foo (Rooster Sauce) and Shark Brand - which is somewhat zippier than the Rooster sauce. The ketchup is from Red Gold who cut a
deal with Huy Fong the makes of the Rooster sauce they use. The rooster
emblem is displayed on the label. Really wakes up French fries and hot
dogs.

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

Title: Couscous w/Pistachios & Apricots
Categories: Pasta, Fruits, Nuts, Herbs, Citrus
Yield: 5 Servings

1/2 c Chopped red onion
1/4 c Lemon juice
10 oz Box couscous; abt 1 1/3 c
2 tb Olive oil; divided
1 ts Salt; + more to taste
1/2 c Shelled raw pistachios *
10 Dried apricots; chopped
1/3 c Chopped parsley
2 ts Harissa or Sriracha; opt

* If you only have access to shelled roasted pistachios,
use them and skip step 2 in the method instructions.

Place the chopped onion in a small bowl. Pour the lemon
juice over the onions, set aside and let the onions soak
in the lemon juice.

Toast the pistachios in a small pan on medium-high heat
until lightly browned and fragrant. (Take care when
toasting nuts, they can burn quickly if you don't pay
attention!) Remove from heat and place into a small bowl
to cool. (Skip this if using pre-toasted pistachios.
Also, omit or cut back on the salt if the nuts from the
store are pre-salted.)

Put 2 cups of water in a medium saucepan and bring to a
boil. Add one tablespoon of olive oil and one teaspoon of
salt to the water. Once the salt dissolves, stir in the
couscous, turn off the heat and cover the pot. Move the
pot off the hot burner and let the couscous steam,
covered, for 5-6 minutes.

Scoop out the couscous into a large bowl and fluff with a
fork. Stir in the harissa, if using. Stir in the
pistachios, chopped apricots and parsley. Stir in the red
onion and lemon juice. Add one more tablespoon of olive
oil, stir well and add salt to taste. Serve warm or at
room temperature.

Yield: Serves 4-6 as a side dish.

UDD Notes: I made this to go with the cilantro-lime
chicken I was test flying. The recipes went very well
together. I only had salted, pre-roasted pistachios in
the shell available to me. It's a lot of work to shell
out a half-cup of those. But, it's worth it if you can't
find just the pistachio meats. I also used cilantro in
place of the parsley - as I had the rest of a bunch from
the cilantro-lime chicken that was to go with this dish.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Always mistrust a subordinate who never finds fault with his boss.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

On 08-12-23 04:55, Dave Drum <=-
spoke to Dale Shipp about Re: Spice powders <=-

We went to Costco's a week ago. A bottle of sriracha powder jumped
into our basket. I had never seen that in powder form. It has a good taste and then heat at the back of the mouth. This is the Kirkland
brand, but we found that there are dozens of varieties on the market elsewhere -- all with different formulations. The Kirkland brand
sriracha powder lists sugar as first ingredient, followed by sriracha sauce.

Thanks for the "head's up". I've never seen the powdered sriracha.
Have to look for it. But probably not at Costco. Nearest one is about
100 miles away (St. Louis).

You probably don't want to know, but Walmart carries the Kirkland brand
of sriracha powder.

I did some research for someone here at Riderwood where we live, and was surprised at the number of different versions of sriracha powder on the
market. Some only mail order and some brick and mortar (e.g. Trader
Joe's).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Thai Basil Beef
Categories: D/g, Thai, Beef, Basil
Yield: 2 servings

4 tb Peanut oil
3 Cloves garlic
3 Jalapeno peppers (yes,
-really 3!)
1 lg Green bell pepper
1 lb Beef steak
2 tb Thai fish sauce
1 tb Soy sauce
1 ts Sugar
1/4 ts Ground white pepper
1/2 c Chopped fresh basil
-OR-
1 tb Dried basil is a weak
-substitute, but will work

Peel and chop garlic. Seed jalapenos and remove membrane. Slice.
Cut green pepper into thin slices. Beef should be thinly slice across
the grain.

Heat wok and add the oil and garlic. Chow for a very brief
moment. Then add the peppers, chow for a few minutes. Next add
meat. Chow again for just a couple of minutes so that the meat
sears to medium rare.

Quickly add the remaining ingredients and toss for a moment.

Serve with thin noodles or rice.
2 generous serving.

Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff
Smith.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:54:03, 13 Aug 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Thanks for the "head's up". I've never seen the powdered sriracha.
Have to look for it. But probably not at Costco. Nearest one is about
100 miles away (St. Louis).

You probably don't want to know, but Walmart carries the Kirkland brand
of sriracha powder.

I did some research for someone here at Riderwood where we live, and
was surprised at the number of different versions of sriracha powder on the market. Some only mail order and some brick and mortar (e.g.
Trader Joe's).

I did some research also. And learned about Wally-World doing the
Kirkland product. I, too, was surprised at the the extent of variations available. I ordered two jugs of "Huy Fong Foods Sriracha Hot Himalayan
Pink Salt" from Amazon. One for me and one for my good friend and chilli
cook, Les, who turns 86 lster this month.

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

Title: Dry Sriracha Seasoning Blend
Categories: Five, Chilies, Condiments
Yield: 1 /4 cup

25 sm Dried red chiles
1 tb Coconut sugar
2 ts Sea salt
1/2 ts Garlic powder
1 ts Pure citric acid

Break each chile pepper in half and shake out the seeds.
Discard the seeds and pulverize the pods in a food
process or or a spice/coffee grinder.

Combine the pulverized chiles and remaining ingredients.
Store in an airtight container.

NAT'S NOTE: If you have trouble finding pure citric
acid, just leave it out, but be sure to use a squirt of
lemon juice or a splash of vinegar when you use the dry
seasoning.

By: Natalie Perry

Yield: About 1/4 cup

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

Uncle Dirty Dave's Archives

MMMMM

... Getting to work on time makes for a long day!

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)