Subj : Extra Sweet - Chin Music To : Ruth Haffly From : Dave Drum Date : Tue Nov 11 2025 08:31:28 -=> Ruth Haffly wrote to Dave Drum <=- >> CONTINUED FROM PREVIOUS MESSAGE << RH> the story with road noise. Music or talk radio works better. DD> I bet it's harder to follow the chin music (which can be a good thing) DD> than the instrumental music. RH> Most talk radio hosts are pretty understandable. OTOH, some of the RH> callers are, shall we say, not so comprehensible, either in their RH> speech or ideas, Like print newspapers the chatterbox radio hosts are peddling, mostly, controversy. Anything to stir up a good fight. The only talk radio I ever lisdtened to (on purpose) w3as the "Weekend Edition's" intallemt of Click & Clack the Tappett Brothers on NPR But, that was then and this is now. I'm no longer drivingg those old double clutching, E-faalt trailer trucks for a living. And Click has died. RH> Tried a new to us place after church today, Taza Grill. They RH> RH> advertise RH> themselves as "The Best Mediterranian Food in the RH> RH> Area!". RH> We DD> both had RH> the lamb platter, came with lots of DD> Mediterranean gives a wiiiiiiiiide range of cuisines - both European DD> and Africn from whiuch to choose. Besides my favourites (Greek and DD> Italian) there is Spanish, French, Turkish, Israeli, Egyptian, DD> Morrocaan, etc. to pick from. RH> We've liked most all that we've tried; it's the Middle Eastern/Greece RH> area I refer to as Mediterranian. Spanish, Italian, French, etc I RH> classify as European. Yet if you check your map/flobe all of those have coastline on the Med. Even the African (Morroco, Tunisia, Egypt, etc.) countries. DD> I wish we has a decent Greek restaurant here. I get some Greek dishes DD> from DD> My favourite Greek soup: DD> We do talk a lot, don't we? 'nother Greek favourite: DD> Title: Byzantine Dolmathes (Stuffed Grape Leaves) DD> Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine DD> Yield: 60 Servings RH> We've tried, and liked them. They're available as a side at our RH> favorite kebab place. As for talking too much...........just keeping RH> tabs on each other, making sure we're both still on the same side of RH> the dirt. (G) My favourites come from the annual Eaaster doings at St.Anthony's Greek Orthodox church. There are two versions in the St. Anthony'scookbook. This is the vegan appetiser version ..... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grape Leaves Dolmathes Categories: Vegetables, Herbs, Rice Yield: 5 dozen 60 Vine leaves; drained, - rinsed 250 g rice (1 cup) 1 c Olive oil 2 md Onions; fine chopped 2 c Warm water (115ºF/46ºC) Juice of 2 lemons 2 tb Dill; chopped 1/2 c Parsley; chopped Salt & pepper For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely. Prepare the filling for the stuffed vine/grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades. Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking. Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil. Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes. Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)! Author: Eli K. Giannopoulos RECIPE FROM: https://www.stanthony.il.goarch.org/ Uncle Dirty Dave's Archives MMMMM .... What do you take me for, a Sushi-Buffet eater? === MultiMail/Win v0.52 --- SBBSecho 3.31-Linux * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016) .