Carol Shenkenberger wrote to Dave Drum <=-

Interesting on the deboning a thigh, but not useful in the specific
case (sorry). It was a stir fry and needed was the speed factor of cooking.

Still it's a nice skill to have I demoed it at the picnic that Janis
hosted for the dish I was cooking as my part of the grub. Once the meat
and bone are separated my practice is to pop the meat into the freezer
until it "stiffens up" and is not so squirmy . That lets me make more
even cuts with less danger of contributing blood to the dish.

I suspect the tank bit was for Ruth? I have natural gas from the city line at the street.

It was. I noted in my reply to her that I had already commented in the
reply to you. I too have natural gas at my home and I expect that she
does also. But, I have a gas grill and a weed burner. Ruth and Steve
have a travel trailer which will use propane for heating and cooking.

I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together the shrimp, 1 tbsp
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).

To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.

by Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Carol Shenkenberger wrote to Dave Drum <=-

I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

8<----- EDIT ----->8

I don't recall the demo. I might have stepped out for a bit? Handy
skill to have!

You may have been out back where MLoo was "husking" the durian.

Like you, I have cooking alternatives but the stove here is gas so with
a lighter, I can keep on cooking. Also for winter, I have a fireplace
and the gear to cook with it plus a butane burner unit.

That first part threw me for a bit until I realised that newer gas stoves
have piezo-electric igniters. All the ones I ever owned had pilot lights.
But, then, I'm lookng 82 years old in its unblinking eyes.

Mostly I'd worry about freezing pipes to the laundry room. That would
be bad news.

I worry about the pipes in my kitchen. The house is on a slab and the
water supply for the kitchen sink runs in an outside (insulated, but
stil) wall. When we had out cold snap (-15ºF) after it being speedo
weather on Xmas I opened the cabinet doors beneath the sink to prevent
huge inconvenience (and plumbing bills)

Tonight, making this again. I made a simple stir fry last night served over rice. Today I make fried rice with leftover stir fry mixed in.
Both already cooked, just add a scrambled egg and butter for 'frying rice'. How much butter depends on how much rice, https://postimg.cc/14k5qCTH

(earlier picture but same dish mostly).

Were some of those red strips chilies? Or was that just the way they
laid in the rice? I do some stir fries once in a while but we have a
*very* good selection of Asian restaurants here ... and enough of them
are authentic the let me sample Japanese, several regions of Chinese,
That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai
places is owned by a Burmese family - Thai Basil.

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

Title: Black Pepper Pork
Categories: Thai, Pork, Chilies, Vegetables
Yield: 4 servings

385 g (10 oz) pork tenderloin;
- sliced
1 md White onion; thin sliced
6 cl Garlic; minced
1 Red bell pepper; in thin
- strips
2 Prik chee nu daeng chilies;
- (Red Birdseye) chopped
1 Thumb-sized piece Ginger; in
- thin strips
1/4 C Oyster sauce
1 tb Black peppercorns
1 tb Sugar
1 tb Oil
1/4 c Spring onions; chopped

Heat oil in a wok.

Sautee pork until slightly brown.

Add the garlic, ginger, Thai chilies, and black pepper
corns. Sautee until aromatic.

Add the onions and bell peppers. Sautee until onions
are slightly translucent.

Add the sugar and oyster sauce and stir for a minute.

Garnish with chopped spring onions.

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

RECIPE FROM: http://www.chetbacon..com

Uncle Dirty Dave's Archives

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Carol Shenkenberger wrote to Dave Drum <=-

Like you, I have cooking alternatives but the stove here is gas so with a lighter, I can keep on cooking. Also for winter, I have a fireplace and the gear to cook with it plus a butane burner unit.

That first part threw me for a bit until I realised that newer gas stoves have piezo-electric igniters. All the ones I ever owned had pilot lights. But, then, I'm lookng 82 years old in its unblinking eyes.

8<----- CUT ----->8

Tonight, making this again. I made a simple stir fry last night served over rice. Today I make fried rice with leftover stir fry mixed in. Both already cooked, just add a scrambled egg and butter for 'frying rice'. How much butter depends on how much rice, https://postimg.cc/14k5qCTH

(earlier picture but same dish mostly).

Were some of those red strips chilies? Or was that just the way they
laid in the rice? I do some stir fries once in a while but we have a
*very* good selection of Asian restaurants here ... and enough of them
are authentic the let me sample Japanese, several regions of Chinese,
That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai
places is owned by a Burmese family - Thai Basil.

8<----- RECIPE REMOVED ----->8

Yes, more 'modern gas stove/oven' than the old ones with pilot lights (grin).

On the stir fry, the bits were bell peppers cut to strips but some were further cut to sortof square shapes. We did that rice dish last night again. It's always good and super easy since it was all cooked already leaving you to just melt butter and add leftover rice and stir fry then toss it about to heat it up.

10 minutes at most.

I'm more likely to do Cajun than Asian rice dishes. I've got a wok as
well as a wok "skillet" and I've made a number of Chinese, Thai, etc
dishes. But they always seem to taste better down the restaurant. Bv)=

I'm good enough at Cajun that I've had natives of Louisana ask me if I
was (or my mother was) from there. Bv)=

This works with crawdads, too.

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

Title: N.Y.T. Shrimp Etouffee
Categories: Seafood, Vegetables, Chilies, Herbs
Yield: 4 servings

4 tb Unsalted butter
1 Yellow onion; fine chopped
2 Celery ribs; thin sliced
1/2 Bell pepper; fine chopped
4 cl Garlic; minced
3 tb All-purpose flour
2 tb Tomato paste
3/4 c Chicken stock
1 tb Hot sauce; to taste
1 Dried bay leaf
2 ts Tony Chachere's or homemade
- Creole seasoning
Salt & pepper
1 lb Shrimp; peeled, deveined
1 Scallion; green parts
- chopped
White rice; for serving

In a large skillet, melt the butter over medium-high
heat. Add the onion, celery and bell pepper, and cook
until softened, about 7 minutes. Add the garlic and cook
until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir
constantly until lightly toasted, about 5 minutes. Add
the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the
liquid is reduced by half, about 3 minutes. Add the hot
sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
1/2 teaspoon pepper. Bring to a boil, and cook until the
mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer
until the shrimp is cooked through and opaque, about 5
minutes, turning each piece halfway through. Remove from
the heat. Taste and adjust seasoning. Sprinkle the
scallions on top. Serve warm over rice.

By: Vallery Lomas

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Whatever it was in Italy it will be something else in New York.
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