Subj : Nawlins was: Ale - 8 was: To : Ruth Haffly From : Dave Drum Date : Tue Mar 28 2023 05:35:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Probably a rack thing that you drape the bacon over? I could never see RH> the sense of that one either. DD> That's wot I sayed, wasn't it? RH> That's what I deduced without looking up the https. (G) Wasn't too difficult, I hope, with a clew like " DD> I also had one of the "racks" " Bv)= RH> Maybe a combination of ginger and caffiene? I gave Nancy a can of it RH> when she came down for the picnic we hosted in 2019; I don't think it RH> had enough ginger for her tastes. (G) The most ginger taste I get is from Vernor's Ginger Soda - the oldest bottled/cannded soft drink in Continental North America. As some of the adverts may tell you - it's ginger *soda* not ale or beer. DD> Was that an Echo Picnic? Did I sleep through one? RH> That was the last official one. Out of town attendees were Nancy, RH> Michael, Dale & Gail and Mark Lewis. Haven't heard much out of Mark RH> these days, hopefully it's work keeping him busy. I seem to have totally spaced it. What year was that? I really miss Nancy. She was a tough Scrabble opponent. Made me sprain my brain a couple times trying to best her move(s). DD> Title: Alligator Sauce Piquante - Picnic DD> Categories: Loo, Exotics, Reptile DD> Yield: 2 Servings RH> Back in 2012 Steve and I were delegates to the Southern Baptist RH> Convention's Annual Meeting, held in NOLA. He ordered allegator "bites" RH> one night for supper; got a generous portion of breaded/fried allegator RH> pieces. While they were hot they were pretty good; after they cooled RH> off they were rather rubbery. I don't think we'll ever order them RH> again, but we can say that we've tried it. The next night we went to a RH> place called Mother's for supper and I had probably the best boiled RH> shrimp I've ever had, and an even more generous portion than Steve's RH> alligator. He had to help me finish them. (G) Never got to Mother's - which is a well known .... famous really, place in Restaurant Row. I was going to try one of the places on Restaurant Row ,,, Dooky Chase's, IIRC, but the prices made my throat slam shut. One the the best breakfast's I ever had was in a little hole-in-hte-wall joint on Jefferson Highway near where I was delivering bottles. I spent overnight in their (Sazerac's) parking lot and woke up hungry. So, I dropped my trailer and took the tractor down the street looking for an open place to get a bite. Around the corner I happened upon a place with a parking spot for my behemoth semi-tractor at the curb. So, in I went. The chatter stopped and it got awfully quiet. I was the only pale-face in the joint. The lady behind the counter asked "Do you know where you are?" To which I replied "Sign out front says 'CAFE'. Can I get a meal here?" She grinned and said, "You all right. Whatchou gonna have?". MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mother's Restaurant Bread Pudding Categories: Breads, Fruits, Herbs, Booze Yield: 10 Servings 1 lg Loaf stale French bread 10 lg Eggs 4 c Fruit cocktail in heavy - syrup 8 c Whole milk 2 c Heavy cream 4 c Granulated sugar 1/2 ts Ground nutmeg 3 ts Ground cinnamon 2 ts Pure vanilla extract 1/2 lb Unsalted butter MMMMM---------------------------SAUCE-------------------------------- 1 lb Unsalted butter 1/4 c Brown sugar 2 ts Ground cinnamon 1/4 ts Ground nutmeg 1/2 c Brandy In a large mixing bowl, break bread into small pieces by hand. In a separate mixing bowl, whisk eggs and pour over broken bread. Add fruit cocktail to bread and mix by hand. In a 6 quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil. Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture. Cover and let bread soak up the egg mixture thoroughly, approximately one hour. After an hour, check bread to make sure liquid is completely soaked into bread mixture. Mix by hand and break up any remaining hard bread pieces. Transfer bread pudding mixture into two 10" X 12" X 3" roasting pan 3/4 of the way to the top. Place in a 350ºF/175ºC oven and bake until top is brown and center is cooked approximately 60 to 90 minutes. Be careful not to overcook. Serve hot and spoon bread pudding sauce over top. SAUCE: In a 4 quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer. Simmer until butter clarifies and alcohol reduces, approximately 15 minutes. Remove from heat and spoon over bread pudding. Serve. MAKES: 8 - 12 servings RECIPE FROM: https://www.food.com Uncle Dirty Dave's Archives MMMMM .... Fox News is a "news organization" in the same way a urinal cake is a cake". --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .