Kevin's Watch

Sarge wrote:

paul newman dressing.

I am intrigued! I know Sarge is into music, but does that really extend to using musician's salad dressings?















Just realised, the one I'm thinking of might be spelt 'numan'

Stonemaybe wrote:Sarge wrote:

paul newman dressing.

I am intrigued! I know Sarge is into music, but does that really extend to using musician's salad dressings?

Just realised, the one I'm thinking of might be spelt 'numan'

*snort*

You're on the right track. Paul Newman, the actor, is a co-founder of Newman's Own. Not only do they make excellent products, but 100% of all profits, after taxes, are donated to charities and educational causes.

Menolly wrote:

aliantha wrote:Question, O Galley Goddess Person:

On the box, they spell it "matzoh" or just "matzo" (I think -- don't quote me on that last one). Is the variation due to the fact that we're "translating" the spelling from Hebrew?

Thank you.... (Still haven't bought my annual box of crackers -- gotta do that soon!)

*nodding*

Precisely. The variation is due to the transliteration of the Hebrew sounds. And some companies do spell it matzah.

For instance, the holiday of Hannukah. The "H" at the beginning of the word is gutteral. For years it was spelled either Hanukkah or Chanukkah (and multiple variations within that). But then it was mispronounced with either an aspirated "H" like in "have" or a soft "CH" like in "change." So, in the last five years or so, the underlined "H" has come into use. But you will still see the other two spellings. And none of them change the Hebrew word itself.

Thanks! I always pronounce it "matzAH" as opposed to "matzOH", so it makes sense.

I was surprised to find that gutteral h or ch in several languages. Scots always comes to mind first ("loch"), but it's in Czech too. Regular "c" is pronounced "ts", "c" with the carrot over it is pronounced like "ch" in English", and "ch" in a Czech word is the gutteral sound (y'know, like you're hacking up a hairball ).

Chicken taquitos.

Fish and chips with lashings of vinegar, and mushy peas to be healthy on the veg front.
Isn't it funny how vinegar always comes in lashings?

...deja vu...

Welcome to The Galley, Brasidas.

Thank you, Menolly.
Tonight it's a very simple spag bol, with my own body weight of parmesan cheese sprinkled all over it.

Salmon burgers (no bun, just a little dill and lemon juice), and this Weight Watchers recipe called "Spring Asparagus and Lemon Fettucine". Except I substituted fat-free evaporated milk for the fat-free half & half (which I'd *never* heard of before...), dried parsley for fresh, and penne for the fettucine. And then I realized I didn't have any more dried lemon peel, so I substituted dried orange peel for the lemon zest they called for. It was pretty good...but maybe next time I'll make it the way the recipe calls for. I could see how the fresh lemon zest would give it a better zing.

If you are doing low fat, Land o' Lakes Fat Free Half and Half is to die for aliantha. But, IIRC, it is full of emulsifiers and stuff. But, it is a pretty good fat free product.

Tonight it's steak, mashed potatoes and steamed veg. As I come from Liverpool I'm legally required to eat potatoes at least four times a day, but creamy mash with just a little bit of butter is probably my favourite.

Think I'm gonna grill tonight. Turkey kabobs with plum sauce.

- Dan -

Welcome to The Galley, Dan.

That sounds really good! Do you marinate the turkey before grilling?

Thanks for the welcome. I do all the cooking at home (It was a trade off with my wife. I do all the cooking and I never have to wash or iron again.) so it's a pleasure to be here in the galley.

Yes, I marinade the turkey. The marinade is soy sauce, a little vinegar, a little ground ginger, a little Chinese 5-spice powder and some thinly sliced green onions. A couple of hours is fine, 4 is better.

- Dan -

mmm...

That sounds awesome.

Last night I made a huge pot of bolognese, but I'm not in the mood for pasta two nights in a row. I have all the ingredients for sweet and sour cabbage soup. I think that will be dinner tonight.

Tonight it's pork loin chops with honey barbeque sauce, three-cheese twice-baked potatoes, and corn on the cob.

Sheboygan-style double brats here.

I love brats, but please explain the "Sheboygan-style" and "double brats".

- Dan -

Dan65802 wrote:I love brats, but please explain the "Sheboygan-style" and "double brats".

A "double brat" is the way we eat them.

Once cooked, you put two of them side by side on a heated kaiser roll, with Gulden's spicy mustard, a couple of polski wyrob dill pickle slices, and a thin slab of raw onion.

I was asked about the Sheboygan connection earlier in this thread, and explained here. According to my father-in-law, the double brat is the traditional way of eating them at Summerfest in Sheboygan, WI along the shore of Lake Michigan.

Here's how I make them now...

Sheboygan-style Double Brats

2 packages of Johnsonville Fresh Bratwurst, 5 links in each (unless you have a German butcher near you who makes really good fresh bratwurst. We don't, and have found Johnsonville to be the best commercial brand)
water
1/2 stick butter
2 bottles Varsteiner (regular)
1 vidalia onion, sliced thinly but in whole slices
1 jar polish dill sandwich stacker pickles
spicy (Gulden's is good) mustard
5 fresh kaiser rolls, split in half

Place the bratwurst in a deep enough bowl or pot to cover with fresh water. Soak for about an hour, then drain away water.

While the bratwurst are soaking, set up the Showtime Rotisserie in the following manner...

Determine which two ends of the large rotisserie basket will be revolving closest to the heating element. Line each end with a strup of foil, tall enough to bend over the top and cover the outside of that end of the basket as well.

Place the bratwurst inside the basket. I find one row horizontally with the links placed vertically along the foil will hold about seven links, and you could fit two verticle rows of three links each with them lying starting at the top of the verticle links above that.
*I wish I had a digital camera so I could take a picture of what I mean. The description sounds fuzzy, even to me*

Put the top of the basket on, pressing the bratwurst firmly enough so they don't roll around, but not so firmly you burst the casings, or squish the filling out of the casings.

Carefully thread the basket on to the rotisserie prongs, and place in the Showtime. Set for 45 minutes or so, but start watching at about half an hour. You want the casing golden brown, not burnt.

In a pot big enough to place the bratwurst, melt the butter in the two bottles of beer. As the brats finish grilling, transfer them to the beer and butter and simmer all of them for at least a half hour.

Place the kaiser rolls ends together in a very hot oven with the heat turned off for about 30 seconds. Remove to serving platter.

Place two whole brats on the bottom of the kaiser roll, layer two slices of pickle and a slice of onion on top of the brats. Spread mustard on top half of kaiser roll. Pick up as a sandwich and enjoy!

Sounds great, but do you have any suggestions on making them without the rotisserie?

We're having some friends over tonight and I promised them a traditional Puerto Rican Dinner. We're having a salad (with lettuce, tomato, onion, peas and corn), Pollo guisada, rice & beans, platanos and a bread pudding for dessert.

- Dan -