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  • Brun Sovs (Brown Gravy)

    From Ben Collver@1:105/500 to All on Tue Apr 2 08:28:10 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brun Sovs (Brown Gravy)
    Categories: Danish, Sauces
    Yield: 1 Batch

    50 g Butter; melted
    1/2 dl Flour; up to 1 dl
    5 dl Water; from the potatoes if
    -peeled (approximate)
    Milk
    Ketchup
    Salt & pepper

    Melt butter. Stir flour into the butter. Some gravy browning
    (drippings?), ketchup, salt, and pepper, and other spices, if wanted.
    Boil and stir, control viscosity with water or milk if too dark brown.

    Recipe by Archon

    Recipe FROM: <https://web.archive.org/web/20170328103619/
    http://recfoodcooking.org/sigs/Archon/
    Brun%20Sovs%20-%20Brown%20Gravy.html>

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  • From Dave Drum@1:2320/105 to Ben Collver on Wed Apr 3 06:01:00 2024
    Ben Collver wrote to All <=-

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

    Title: Brun Sovs (Brown Gravy)
    Categories: Danish, Sauces
    Yield: 1 Batch

    50 g Butter; melted
    1/2 dl Flour; up to 1 dl
    5 dl Water; from the potatoes if
    -peeled (approximate)

    What is that in US measures?

    Here's one I make in a non-vegan version using beef stock/broth instead
    of the water. Makes a great hot roast beast sandwich. Or dipper for a
    "French" dip sandwich. Doubles well.

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

    Title: Brown Gravy
    Categories: Sauces, Nuts, Vegan
    Yield: 2 Cups

    2 c Warm water
    1 tb Raw cashew pieces; rinsed
    1 tb Onion powder
    2 tb Cornstarch or arrowroot
    3 tb Soy sauce
    3 cl Garlic pressed or
    1/2 ts Garlic powder
    1/8 ts Fresh ground black pepper
    1 1/2 tb Parsley flakes (opt)

    Place 1/2 cup warm water and all of the ingredients except
    the parsley in a blender or food processor and blend until
    smooth and creamy.

    When creamy, add 1 1/2 cups more warm water and blend. Pour
    into a saucepan and cook over medium heat, stirring
    constantly, until thick, about 5 minutes. Add the parsley
    flakes for color after cooking if desired.

    Makes 2 cups.

    From "The New Mcdougall Cookbook" by John and Mary McDougall

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I hurt myself making dinner yesterday... frostbite.
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  • From Ben Collver@1:105/500 to Dave Drum on Wed Apr 3 06:39:09 2024
    Re: Brun Sovs (Brown Gravy)
    By: Dave Drum to Ben Collver on Wed Apr 03 2024 06:01 am

    Revising the ingredients in Meal-Master with Alt+E, Alt+U, and an
    Approximate Equivalents table, i get:

    1/4 c Butter
    3 tb Flour; up to 7 tb
    2 c Water; +2 tb

    From recipesource.com:

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

    Title: Approximate Equivalents
    Categories: Info/tips
    Yield: 59 Lines

    MMMMM--------------------MEASURE EQUIVALENTS-------------------------
    3 ts : 1 tb
    16 tb : 1 c
    1/4 c : 4 tb
    1/3 c : 5-1/3 tb
    2 c : 1 pt
    4 c : 1 qt
    2 pt : 1 qt
    1 1/2 fl : 1 jigger

    MMMMM---------------------WEIGHT EQUIVALENTS--------------------------
    1 oz : 25 g
    1/8 oz : 1 g; 0.035 oz
    1 oz : 28.35 g
    1 lb : 453.6 g
    2 1/4 lb : 1 kg

    MMMMM--------------------PRODUCT EQUIVALENTS-------------------------
    3 1/2 c : 1 lb brown sugar
    2 1/4 c : 1 lb granulated sugar
    3 3/4 c : 1 lb powdered sugar
    2 c : 1 lb butter
    2 c : 1 lb shortening
    4 1/2 c : 1 lb cheese; grated
    3 3/4 c : 1 lb flour
    3 1/3 c : 1 lb whole wheat flour
    3 1/4 c : 1 lb corn meal
    3 c : 1 lb raisins; seeded
    2 2/3 c : 1 lb dates; pitted
    3 1/2 c : 1 lb dates; unpitted

    MMMMM----------------------CAN EQUIVALENTS---------------------------
    1 1/2 c : #1 can
    2 1/2 c : #2 can
    3 1/2 c : #2-1/2 can
    4 c : #3 can
    13 c : #10 can

    MMMMM---------------------OTHER EQUIVALENTS--------------------------
    4 1/2 c : 3 lb chicken; cooked/diced
    - (1-1/2 lb)
    2 tb : Cocoa 1 chocolate square
    1 c : Uncooked macaroni
    - (1-2/3 c cooked)
    1 lb : Uncooked meat
    - (1-2/3 cooked)
    1 c Uncooked rice;
    - (3 c cooked)
    1 c Uncooked spaghetti; cooked


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  • From Dave Drum@1:2320/105 to Ben Collver on Thu Apr 4 05:58:00 2024
    Ben Collver wrote to Dave Drum <=-

    Revising the ingredients in Meal-Master with Alt+E, Alt+U, and an Approximate Equivalents table, i get:

    1/4 c Butter
    3 tb Flour; up to 7 tb
    2 c Water; +2 tb

    From recipesource.com:

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

    Title: Approximate Equivalents
    Categories: Info/tips
    Yield: 59 Lines

    Sort of nifty - except there is no volume chart. Like:

    1 cup = 8 fl oz = 236.6 mL

    or

    FLUID OUNCES.MILLILITERS
    1 fl oz. 29.57 mL
    2 fl oz. 59.15 mL
    3 fl oz. 88.72 mL
    4 fl oz. 118.29 mL

    Bv)=

    I use my search engine when banging in recipes from Yurp, Oz and S.E. Asia/Japan to get U.S. equivalents and I often round to the nearest
    U.S. equivalent cuz cooking ain't rocket science (unless you're doing
    espresso.

    Some of the recipe sources I use (Saveur, New York Times, etc. post
    their recipes with the conversions already done and listed. Others,
    like Taste of Home do not. And RusCuisine.com will let you download/ view/cut&paste recipes in either US or metric measures.

    Fortunately teaspoons and tablespoons are the same in either system
    and a pint's a pound the world arond. Bv)=

    RusCuisine is a good source for "Authentic Russian Recipes, Cuisine and Cooking" run by Olga Timohinka - http://www.ruscuisine.com/recipes/

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

    Title: Tkemali (Georgian Pickled Plum Sauce)
    Categories: Fruits, Herbs, Chilies, Vegetables
    Yield: 5 servings

    1 lb (454 g) plums / cherry plums
    1 Garlic head
    1 c (237 mL) water
    1 ts Cinnamon
    1 ts Coriander
    1 bn Cilantro
    1 bn Dill
    Hot red pepper
    Salt

    Tkemali is a Georgian sauce and every Georgian woman
    makes it in her own way and has her small secrets.

    METHOD: Pour water over plums and cook for 30-40
    minutes. 15 minutes before finishing, add finely chopped
    cilantro and dill. Then grate the mixture through a
    sieve (bones and peel will be left). Cook mashed plums
    until dense on low heat, add ground garlic, coriander
    and cinnamon, pepper and salt, bring to a boil and cool
    down.

    Cuisine: Georgian

    Source: Olga Timokhina

    RECIPE FROM: http://www.ruscuisine.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Denis Mosko@1:153/757.1315 to Dave Drum on Thu Apr 4 17:37:51 2024
    //Hello Dave,//

    on *04.04.24* at *10:58:00* You wrote in area *COOKING*
    to *Ben Collver* about *"Chart was:Brun Sovs (Brow"*.

    Tkemali (Georgian Pickled Plum Sauce)
    Categories: Fruits, Herbs, Chilies, Vegetables
    Yield: 5 servings

    1 lb (454 g) plums / cherry plums
    1 Garlic head
    1 c (237 mL) water
    1 ts Cinnamon
    1 ts Coriander
    1 bn Cilantro
    1 bn Dill
    Hot red pepper
    Salt
    Tkemali is a Georgian sauce and every Georgian woman
    makes it in her own way and has her small secrets.
    METHOD: Pour water over plums and cook for 30-40
    minutes. 15 minutes before finishing, add finely chopped
    cilantro and dill. Then grate the mixture through a
    sieve (bones and peel will be left). Cook mashed plums
    until dense on low heat, add ground garlic, coriander
    and cinnamon, pepper and salt, bring to a boil and cool
    down.
    We eats it at International Woman's Day, spring.

    Regards,
    Denis Mosko
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