Subj : Carrots was: Books
To   : Mike Powell
From : Dave Drum
Date : Sun Aug 11 2024 05:39:00

-=> Mike Powell wrote to DAVE DRUM <=-

 > Sweet potatoes, I find, are not as sweet (without addtions in cooking)
 > as carrots. Carrots have a *lot* of sugar.  Bv)=

 MP> Back 20 years ago or so, a co-worker was trying to get me involved in
 MP> the juicing craze.  He may have been selling juicers as part of some
 MP> scheme, I don't recall.  I did watch a video or two about it and the
 MP> pitchman mentioned using either carrots or apples in your juice recipes
 MP> in order to add sweetness.

I was introduced to that little factoid in a similar fashion. A guy I 
knew was in a multi-level-marketing scheme for some brand of waterless
cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those
"opportunities". But I did learn a few things from the demo he did.  Bv)=

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

      Title: Sweet & Sour Glazed Carrots
 Categories: Vegetables, Fruits
      Yield: 6 servings

      1 lb Fresh babycut carrots
    1/4 c  Sugar
      2 tb White vinegar
    1/4 c  Butter
      2 tb Water
      1 ts Cornstarch
    1/4 c  Crisins (dried cranberries)

  In a medium saucepan over high heat, place carrots in
  enough water to cover. Bring to a boil and cook 8 to 10
  minutes, or until fork tender; drain and set aside.
     
  In the same saucepan over medium heat, bring sugar,
  vinegar, and butter to a boil.
     
  In a small bowl, combine water and cornstarch, stirring
  until cornstarch is dissolved. Add cornstarch mixture to
  vinegar mixture, stirring until thickened. Add carrots
  and cranberries to mixture and heat 5 minutes, or until
  heated through.

  RECIPE FROM: https://www.mrfood.com

  Uncle Dirty Dave's Archives

MMMMM

.... I'm a man so I know what I'm talking about.
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