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

 RH> Later than usual getting around to doing my Fido. We wee down in Cary
 RH> for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop.
 RH> Came home, did laundry, had supper, etc.

Sometimes life intrudes upon our plans.

 DD> If it has sheep meat it is Shepherd's Pie. Any other meat makes it
 RH>  a DD> Cottage Pie. I grump at restaurants that get it wrong.

 RH> I know, I don't remember which meat my mom used. Could have been left
 RH> over lamb; her mother cooked it fairly often for Sunday dinners when we
 RH> visited. Mom may have taken leftovers home and made the pie.

 DD> That's just one of my "pet peeves" about recipes. Words mean things.
 DD> It costs nothing to be accurate. If I get an otherwise nice recipe
 DD> labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll
 DD> asterisk the title and explain in the text portion.

 RH> May as well, at least you know with the * that it's not likely to be
 RH> authentic.

More in the (probably forlorn) hope that people reading it will begin to
pay 'tention to the realities of life. 

 DD> I'm the same way with calls for "Swiss cheese". Usually it's obvious
 DD> that the call is for the pale yellow cheese w/large holes - Ementhal.
 DD> So I correct the ingredients. There are several varieties of cheese
 DD> which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
 DD> Marechal, Tilsiter, and Vacherin. There are more, but you get the
 DD> idea. (I hope)

 RH> I know; I generally use the proper names, tho don't always capitalise
 RH> them, for cheeses. One of my favorites, a cave aged Gruyere, I've only
 RH> found at Whole Foods. Stopped into the Raleigh one a few weeks ago,
 RH> couldn't find what I wanted (looked like it may have been discontinued)
 RH> but walked out with a block of the C-A-G and various small pieces of
 RH> cheese from their small samples box.

If a cheese is named for a place or a person it *should* be capitalised.
Cheddar is an actual  village in Somerset, UK. But blue cheese is OK in
lower case as it's not a place or person name. Unlike its close cousins
Roquefort or Stilton.  Bv)=

I was at Hy-Vee (recently named the #1 grocery chain in USA by USA Today/
Gannett) to pick up some thick pork loin chops for stuffing and I wandered
past the cheese tasting station that was set up. Sort of reminded me of
the one at the Wegman's in Columbia, MD.

I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some
specatcular toasted cheese sammiches. Later, maybe. I left with just 
what I had come for and was feeling pretty chuffed with myself. Then it
dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.

Fortunately my local Sav-A-Lot maintains a pretty decent produce section
and was on my way home.   Bv)=

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

      Title: Dave's Stuffers
 Categories: Pork, Breads, Herbs, Vegetables, Fruits
      Yield: 4 servings

      4    1" thick pork chops; bone
           - in or not
      1 c  Dry bread crumbs
           +=OR=+
      1 c  Crushed Ritz crackers
    1/2 ts (ea) ground black pepper &
           - salt
      5 tb Melted butter; divided
      1 sm Yellow onion; chopped 
      2 tb Fresh basil; chiffonade
      1 md Apple, peeled, cored, diced
           - 1/4" cubes
      1 c  Chicken broth
    1/2 c  Rasins or Craisins; opt

  Make slits in pork chops to form a pocket in fat end.
  Combine bread crumbs, pepper, salt, 3 tablespoons of the
  melted butter, onions, fruit and basil; mix well.

  Stuff chops generously and skewer shut with toothpicks.

  Heat the remaining 2 tablespoons of melted butter in a
  skillet. Brown chops slowly over medium heat for 5
  minutes on each side. Add broth and simmer over low heat
  for 30 minutes until tender, turning chops at least
  once. Remove toothpicks and pour pan juices over pork
  chops before serving. 

  Alternatively, after browning the chops finish in the
  crock-pot, pouring the pan juices over. Serve the
  liquid from the slow cooker on the side.

  Uncle Dirty Dave's Kitchen

MMMMM

... "Chilli dawgs always bark at night." -- Lewis Grizzard 
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