-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've used Bragg's and other unfiltered cider vinegar. I keep some on
 RH> hand for things like salad dressing and such like, when I want to kick
 RH> it up a bit from the regular cider vinegar.

 DD> I'm not a fan of vinegar based slad dressing. Much prefer my salads
 DD> and/or cole slaw with a creamy sauce as a dressing.

 RH> I prefer 1,000 Islands but Steve's mom has always done a home made
 RH> Italian-ish--just oil, vinegar and seasonings. I've done it myself
 RH> quite a bit because it is Steve's favorite. Just pour everything on the
 RH> salad (guess-timate amounts) and mix.

Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like a
nice creamy ranch, buttermilk, blue cheese, or even Russian (California)
dressing. Especially w/bacn bits.

 RH> of Tammy Duckworth when we were in HI; she had some connection to the
 RH> state and used the first name Lada. Don't remember details tho.

 DD> I think she may have been born in Hawaii. She certainly is a champion
 DD> for Vets causes. And she abhors Cadet Bone Spurs.

 RH> She does have a lot going for her. Good to see that the vets have a
 RH> voice from somebody who served on active duty on their side.

 DD> And it only cost her both legs and partial use of the right arm. She
 DD> doest not suffer fools gladly. And has no use for draft dodgers.

 RH> And was the first senator to bring her baby on the floor with her so
 RH> she could nurse.

 DD> Which isn't too surprising considering that not many senators are
 DD> ladies and few of those of child-baring years.

 RH> Time was, the government had no ladies in it. Glad that has changed but
 RH> I'm not a fan of a number of women now serving.

Nancy who?

     88

 DD> I had something very much like this in my first experience with chile
 DD> verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
 DD> My mind told me that rojo meant red and indicated "hot". While verde
 DD> was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

 RH> Steve and I went to a little place in Las Cruces,NM, once on our way
 RH> back to AZ from a trip to El Paso. I ordered something green, thinking
 RH> it would be mild; Steve ordered something red, thinking it to be on the
 RH> warm side. Somebody mixed up the heat level--mine was hot but Steve's
 RH> was mild. They were both good tho. (G)

I got a pretty good culinary education when I moved to Californica. 
Found the El Mexico cafe where I was one of the few Gringos. And The
House of Yee (Cantonese Chinese) where, apparently no one in the kitchen
spoke American) I started at the top of the menu and worked my way down.
Noting 'repeaters" as I went. The J.B.'s Little Bali where I was introduced
to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb
or less of a different flavour/dish. And rice. Lots and lots of rice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rijsttafel
 Categories: Poultry, Vegetables, Herbs, Rice
      Yield: 7 Servings
 
      3 lb (2) roasting chickens;
           - skinned, cubed, (reserve
           - livers & hearts)
      3 tb Oil
      2 tb Madras curry powder
      4 lg Onions; sliced
      1 tb Fresh ginger; chopped
      2 cl Garlic; chopped
      2    Bell peppers; chopped
      1 lg Red bell pepper; chopped
    1/2 ts Turmeric
      1 pt Chicken stock
      1 lg Cucumber; sliced 1" rounds
      1 tb Lemon juice
      1 tb Flour
    1/4 c  Milk
      2 tb Currants
           Salt & pepper
           Fried rice; to serve
 
  Heat the oil in a large pan and stir in the curry powder,
  add the chicken and brown it.
  
  Add the onions, garlic, peppers, ginger and turmeric.Fry
  for 2 minutes.
  
  Add the chicken livers and hearts to the pan with the
  currants, cover with the stock. Cook till the meat is
  tender.
  
  Add the cucumber and lemon juice, cook till the cucumber
  is tender.
  
  In a small pan mix the flour and milk together, to make a
  paste. Strain the cooking liquid from the chicken onto the
  flour/milk mix and cook till thickened. If the mix is too
  thick, add a little milk.
  
  Add this to the chicken.
  
  Stir to combine the chicken and vegetables with the
  thickened stock and cook on low heat for 5 minutes.
  
  Season with the salt and pepper to taste.
  
  Serves 6 - 8
  
  "This recipe is a simplified version of the famous
  RIJSTTAFEL given to me by a friend from Holland where it
  is a very popular dish. Quite a lot of meat here so serve
  with fried rice, good party dish."
  
  By Brian Holley
  
  RECIPE FROM: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Aging is not bad.  The real killer is when you stop.
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