Subj : Air Quality [1] To : Dave Drum From : Ruth Haffly Date : Sun Jul 30 2023 21:20:36 Hi Dave, RH> Nothing like a good tomato sandwich. Tradition is that it's just sliced RH> tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten RH> standing over a sink. I'll have mine on whole wheat or sourdough miche RH> bread, toasted, and add some lettuce and bacon. DD> My most memorable tomato sandwich came about using beefsteak tomatoes DD> from the backyard, still warm "Rustic Italian Cheese Bread" from the DD> bread machine and (lots of) butter. I've posted that bread recipe here DD> a few times. No mayo and most definitely no Miracle Wimp. That sounds good but I've never heard of using butter instead of mayo. RH> We do a lot of chicken--Steve grilled some thighs last night with lemon RH> pepper seasoning. We'll use them up tonight, with salad and probably RH> applesauce--low fuss cooking. DD> I'm currently experimenting with doing bacon wrapped franks in the DD> over- the-stove nuker. I had to make a special trip to the store to DD> get a box of toothpicks - since the metal skewers I'd use on the grill DD> or in the oven cause major sparking and light shows in the microwave. DD> Bv)= RH> I keep toothpicks on hand, both in the house and in the camper. Bacon RH> wrapped franks sound good--add some baked beans as a side and maybe RH> some bread (or use a bun) to sop up the juices. DD> Since I've got the china clippers I've had scant use for toothpicks DD> except as mini-skewers. And I have metal skewers that I use for most DD> purposes so I let them run out and not get replaced until this project DD> came along. OK, we both still have the teeth we were born with, minus wisdom teeth. I'm also missing one molar that had some problems; when the dentist saw it, he said that in his years of practice he'd seen that situation only 2 or 3 times before. The tooth had to go. But, I still keep toothpicks on hand for teeth, times when either Steve or I need to apply just a drop of paint or glue to something, cleaning small cervaces, drawing a picture in cake frosting to fill in with another color of frosting, etc, etc. DD> It's looking like 4 1/2 minutes is where I'll wind up. The bacon is as DD> crispy as it needs to be without the hot dog having all the juices DD> dried up by the trip through the experience. RH> I'll have to remember it next time I get some hot dogs. Otherwise, I RH> think everything else is on hand. DD> Someone gifted us with a plastic grocery sack of (obviously) home DD> grown tomatoes the other day. I wish I knew who so I could thank DD> them and/or return the favour. But no one admits to the deed. RH> Enjoy them; the season is all too short. DD> If I'm raising them myself the season can stretch well into September DD> and maybe October depending on the date of the fist "killing" frost. It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just before Thanksgiving. DD> Next go I'm going to try using some Tony Chachere's (green can) DD> Creole Seasoning in place of the specced Furikake. Should work well. RH> I've got a couple of jars (different combos of seasonings) of Furikake RH> on hand--started buying it when we were in HI. I usually sprinkle a bit RH> on cooked brown rice. DD> What I grabbed was Wasabi Furikake. I use it on French fries and a few DD> other things. I keep, also, white miso and Shichimi Togarashi (rather DD> like Furikake but "zippier") Off the top of my head I'm not sure what varieties we have but I don't think they're wasabi. The store had a lot of different varieties; we just grabbed a couple. DD> Here's a recipe from a TeeVee channel that used to was a lot better DD> than it is today. It's for restaurant sized quantities of stuff but it I still watch it from time to time if we're spending the night in a motel and Steve is absorbed in his computer. We've also watched Discovery Channel shows sometimes, just as a wind down from a day on the road. DD> looks interesting. If I ever have occasion to cater/cook for a large DD> group I might give it a go. DD> Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken DD> Categories: Poultry, Vegetables, Herbs, Rice, Chilies DD> Yield: 8 servings I'd help you with it but don't know if I'd try doing it myself. It does look good tho. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... The first rule of intelligent tinkering: Save all the parts! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .