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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> regular sized bottlem of Hunt's Catsup into his pot just before "turn   
    DD> in". He may have won the trophy and the $$$$ but he didn't get a   
    DD> single "People's Choice" vote.   
      
    RH> Doesn't sound like anything I'd vote for. I'm not much of a ketchup   
    RH> eater to begin with, and knowing that there was a bottle of it in the   
    RH> pot of chili would have turned me off, fast!   
      
    DD> Unless you saw him doing it you'd not know. But he was seen - and   
    DD> ratted out. Chilli cooks are a big a bunch of gossips as a ladies   
    DD> knitting club.   
      
    RH> There had to have been somewhat of a ketchup taste, using that much of   
    RH> it. Plus, that much ketchup would have added extra sweetness, something   
    RH> else that doesn't really belong in chili, IMO.   
      
   A lot of chilli cooks put sugar in their chilli. White or brown. Or some   
   will do molasses - which results in a barbeque sauce undertone. And I   
   knew one lady who used honey.  Bv)=   
      
    DD> She started to ask "What's that ... " which was as far as she got when   
    DD> I saw her "get it" and she turned and left.  Bv)=   
      
    RH> Makes you wonder, sometimes, how they got to be food inspectors. The   
    RH> VFW post here runs a chuck wagon at community events as a fund raiser.   
    RH> All who are involved with running it in any form have to go thru the   
    RH> county food handler's certification class. AFAIK, it has never been   
    RH> "audited" but I'm sure it would pass.   
      
    DD> I have always had a food handlers certification when required. But   
    DD> never, in 82 years been asked to show it to an inspector or other food   
    DD> cop.   
      
    RH> They probably just presume you have it, especially if they've seen you   
    RH> at various competitions. Better to have and not need than to not have   
    RH> and need.   
      
   Probably because the business is known for following the "rules".   
      
    DD> How high is the cap? If it will fit under a drive-thru awning it will   
    DD> go nicely through most of the car washes around here. Most of them   
      
    RH> We don't do drive thru awnings. The truck and cap would probably fit   
    RH> but we've got radio antennas that would not fit. Having done the drive   
    RH> thru at the bank a few times, we know not to try it at a fast food   
    RH> place.   
      
    DD> All of the banks I've used in this are have covers over all but the   
    DD> drive-up window. But the covers are necessary because of the pneumatic   
    DD> tubing that shuffles the paparwork back and forth.   
      
    RH> Yes, the bank one is usually high enough but it reminds us that not all   
    RH> places that have a cover are that high. We usually prefer to go in and   
    RH> sit down anyways, or go in, get it to go and eat in the camper,   
    RH> especially if the place is croweded.   
      
   The drive-thru is a matter of convenience for me. I score my grub and take   
   it either home or to work where it is eaten. Once in a very great while I'll   
   drive thru Hardee's if I'm running late for work and score a couple of their   
   nice biscuit sandwiches - eating them on the way to work.   
      
    DD> The pixture accompanying the original recipe was nice. I'd probably   
    DD> enjoy eating it. Doubt I'll ever make it, though.   
      
    RH> I've come to that realisation with a lot of recipies. Went thru a stack   
    RH> of saved newspaper food sections over the past week or so, think I   
    RH> saved maybe a dozen recipies to try.   
      
    DD> One of the reasons I like Taste of Home recipes is that they are by   
    DD> home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen   
    DD> recipes are aimed at the home cook. I still collect stuff I might make   
    DD> in my kitchen from Saveur, New York Times, Simply Recipes, etc.   
      
    DD> And once in a while I hit a gem I've not made before that gets made   
    DD> right away ....   
      
    RH> I've done that--pulled out from a cook book, stack of print outs or   
    RH> whatever, something that looks good, try it and it becomes something   
    RH> we'll re do on a semi regular basis. The spicy Moroccan chicken recipe   
    RH> was in a magazine at my in-laws house in Florida one time when we were   
    RH> visiting. It came home with us and I probably make it at least once a   
    RH> year, making enough to put extra into the freezer to enjoy a couple   
    RH> more times.   
      
   That's how I made my first "new to me" recipe. My mother gave me a New   
   York Times cookbook and I was browsing through the page when BINGO. One   
   jumped off the page into my lap and said "Let's go to the kitchen".   
      
   And that's how I was introduced to fish Parmesan.   Bv)=   
      
    DD> Made this one yesterday and sent half of it home with my brother who   
    DD> spent the day Ubering his wife and daughter to various medical deals.   
    DD> Got requests for the recipe from both Vicky (S-I-L) and her daughter,   
    DD> Robin.   
      
    DD> I was sensitised to it by the similar recipe I posted to you earlier   
    DD> this week. Never had a bad shrimp dish.  Bv)=   
      
    DD>       Title: Shrimp Etouffee   
    DD>  Categories: Seafood, Vegetables, Citrus, Herbs, Rice   
    DD>       Yield: 6 servings   
      
    RH> Something I would definatly try. We had lunch with some of Steve's   
    RH> fellow hams today at a Thai restaurant. I had cashew chicken--would   
    RH> have been better with a lighter sauce and not cooking the chicken quite   
    RH> so long. Chicken pieces were quite dry and the brown sauce overpowered   
    RH> other tastes.   
      
   Here's that fish parm recipe in its original form:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Fish Parmigiana   
    Categories: Five, Seafood, Cheese, Sauces   
         Yield: 4 Servings   
       
         4    Fish filets or steaks   
         1 c  Tomato sauce   
              Salt & fresh black pepper   
       1/2 c  Grated Parmesan cheese   
         2 tb Butter; melted   
       
     Set oven @ 425ºF/220ºC.   
        
     Place the fish in a shallow, buttered baking dish and   
     season with salt and fresh ground pepper.   
        
     Spread the tomato sauce over each filet/steak and   
     sprinkle with the cheese. Drizzle with melted butter.   
        
     Bake, uncovered, until the fish flakes easily when   
     tested with a fork, fifteen to twenty minutes.   
        
     FROM: New York Times Cookbook, 1961 edition, page 263.   
     :     Edited by Craig Claiborne.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   And what it has grown into ---   
       
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dave's Fish Parmesan   
    Categories: Seafood, Cheese, Sauces, Mushrooms   
         Yield: 8 Servings   
       
         2 lb Fish filets or steaks   
        26 oz Jar Onofrio's Basilico sauce   
              - or Marinara sauce *   
              Salt & fresh black pepper   
         1 lb Mozzarella or Provolone;   
              - sliced or shredded   
         1 lb Crimini/Swiss Brown button   
              - mushrooms, cleaned, sliced   
              - reserving 8 buttons   
              Fresh grated or shaved   
              - Parmesan cheese   
         8 tb Butter; melted   
       
     Set oven @ 425ºF/220ºC.   
        
     Spread a thin layer of sauce over bottom of baking dish   
     place a layer of firm whitefish filets on the sauce. Salt   
     and pepper the fish. Sprinkle some sliced mushrooms over   
     fish and place cheese in a layer over the mushrooms.   
     Spread a layer of sauce over the cheese and repeat the   
     fish, mushroom, cheese layers until the baking dish is   
     near full or you run out of fish.   
        
     Top the last layer with cheese, the remaining sauce in   
     the jar and the 8 reserved mushroom buttons. Grate or   
     shave Parmesan over until you are ashamed of yourself or   
     until you run out of cheese.   
        
     Drizzle the melted butter over the cheese and bake until   
     fish is done - 15 to 20 minutes   
        
     * Available from www.onofrios.com. Or you may use Rao's,   
     Filippo Berio, Classico, etc.   
        
     I like the addition of the basil in the Basilico sauce. If   
     you don't care for basil with your fish use the straight   
     marinara. - UDD   
        
     Adapted from a NYT Cookbook recipe and served many times   
     from Dirty Dave's Kitchen.   
        
     MM Format by Dave Drum - 10 June 1997   
       
   MMMMM   
      
      
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