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

Title: Rhubarb Pie
Categories: Pies
Yield: 1 Pie

400 ml Oatmeal (1 3/4 c)
200 ml Sugar (3/4 c)
300 ml Wheat flour (1 1/4 c)
1 ts Salt
200 g Butter (1 c)
500 g Rhubarb (1 lb); or enough
-to cover the pie form
Butter; for the form

Mix all dry ingredients in a bowl.

Melt the butter in a saucepan.

Pour the melted butter into the bowl and mix with the dry ingredients.

Trim and cut the rhubarb into approximately 1 to 2 cm pieces and
place them in a pie tin so they cover the bottom.

Spread the dough over the top.

Bake at 300°F/150°C for 20 minutes, then 400°F/200°C for 10
minutes. The top should be slightly crisp.

Serve with whipped cream.

Recipe FROM: <news:1d19cf9f-acc1-21bb-f6ae-b6fb2595288a@example.net>,
<news:rec.food.cooking/1520194>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

Title: Rhubarb Pie
Categories: Pies
Yield: 1 Pie

Trim and cut the rhubarb into approximately 1 to 2 cm pieces and
place them in a pie tin so they cover the bottom.

Spread the dough over the top.

That's more like what I know as "cobbler". Pies, in my world have a
bottom crust, cobblers do not.

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

Title: Straight-Up Rhubarb Pie
Categories: Pies, Pastry, Fruits, Dessert
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 c A-P flour
1/2 ts Salt
2 ts Sugar
2/3 c + 2 tb butter
+=OR=+
2/3 c + 2 tb shortening or lard
6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
5 c Sliced rhubarb
1 1/4 c Sugar
5 tb Flour
1/4 ts Cinnamon
1 1/2 tb Butter

* Butter is fine if you want a French tart, but it's not
American pie unless it's made with shortening, the
author Anne Dimock said. Or lard says UDD

Set the oven @W 425oF/218oC.

MAKE THE CRUST: before measuring the flour, stir it to
leaven with air and then measure out 2 cups. Combine the
flour, salt and sugar in a large bowl and fluff with a
fork. Cut the shortening into the flour with a fork or
pastry blender. Stop as soon as the sheen of the butter
disappears and the mixture is a bunch of coarse pieces.
Sprinkle a tablespoon of water at a time over the dough,
lifting and tossing it with the fork. When it begins to
come together, gather the dough, press it into a ball
and then pull it apart; if it crumbles in your hands, it
needs more water. (It's better to err on the side of too
wet than too dry.) Add a teaspoon or two more water, as
needed.

Gather the dough into two slightly unequal balls, the
larger one for the bottom crust and the smaller one for
the top. Flatten the larger ball, reforming any frayed
edges with the sides of your hand. Dust with flour and
roll the dough, starting from the center and moving
toward the edges. Take a knife or thin spatula and
quickly work its edge between the crust and the counter
top. Lift the dough to the side; dust the dough and
counter top with flour. Roll again until the diameter is
an inch or 2 larger than that of the pie pan. Lay the
rolling pin a third of the way from one of the edges.
Roll the crust onto the pin and then unroll the crust
into a 9" pie pan and press it into place. Place in
the freezer.

MAKE THE FILLING: in a large bowl, combine the rhubarb,
sugar, flour and cinnamon. Pour into the crust-lined pie
pan. Dot with butter.

Roll out the top crust. Dab the rim of the bottom crust
with water to create a glue. Then place the top crust
over the rhubarb; trim, seal and cut several vents. Bake
for 15 minutes; reduce the temperature to 350oF/175oC
and bake 25 to 30 minutes more, or until a bit of pink
juice bubbles from the vents in the crust.

Recipe from: Anne Dimock

Adapted by: Amanda Hesser

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Re: Re: Rhubarb Pie
By: Dave Drum to Ben Collver on Tue Jul 02 2024 05:49:00

That's more like what I know as "cobbler". Pies, in my world have a
bottom crust, cobblers do not.

From the original post on rec.food.cooking:

"Pie" in Swedish also covers crumble...

Sverige good!
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

That's more like what I know as "cobbler". Pies, in my world have a
bottom crust, cobblers do not.

From the original post on rec.food.cooking:

"Pie" in Swedish also covers crumble...

Sverige good!

And the Poms call their cookies "biscuits". But, we're 'Murricans, not
Swedes or Brits

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

Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings

6 c A-P flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening

* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD

In an extra-large bowl stir together flours, baking
powder, sugar, and salt. Cut in shortening till mixture
resembles coarse crumbs. Store in an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix
lightly into a measuring cup; level off with a spatula.
Continue as directed in variations.

Makes about 12 cups.

For a four biscuit batch of Basic Biscuits:

Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
with a 2 1/2" biscuit cutter. Place on an ungreased baking
sheet. Bake in a 450ºF/230ºC oven 8 to 10 minutes or till
biscuits are golden.

Makes 4 biscuits.

* Do not over-knead or you will get tough biscuits - AKA
"sinkers". My Dad was a master at making biscuits and it
really torqued my Mom's jaws that she couldn't do as
well. Bv)=

Better Homes & Gardens 1954 Cookbook

MM Format by Dave Drum

Uncle Dirty Dave's Kitchen

MMMMM

... Swedes. They goes right savage over dill.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

And the Poms call their cookies "biscuits". But, we're 'Murricans, not Swedes or Brits

No, but we have all kinds of wierd names for food, some of it very
regional. Soda, pop, co-cola and tonic water all describe the same drink
as do sub, hoagie, grinder and torpedo the same kind of sandwich. Also,
slump, grunt, cobbler and betty are all used for a similar dessert.

Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings

6 c A-P flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening

* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.

I do a baking mix that's 100% whole wheat flour that works out well for
me, maybe because I've used whole wheat flour for so long. May try incorporating some whole wheat pastry flour next time I make it. Mine
also includes dry milk but no sugar.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

And the Poms call their cookies "biscuits". But, we're 'Murricans, not Swedes or Brits

No, but we have all kinds of wierd names for food, some of it very regional. Soda, pop, co-cola and tonic water all describe the same
drink as do sub, hoagie, grinder and torpedo the same kind of sandwich. Also, slump, grunt, cobbler and betty are all used for a similar
dessert.

Toss in sody and fizz water for the generic part. Add dope to the Coca
Cola part. I was in Memphis in Unc's Yacht Club when I first heard that
one. I'm sure it's regional only and probably originated because the
original Atlanta drug store Coke had cocaine as an ingredient.

Also tonic is a legit type of soda - which I quite like until it's mixed
with booze. It contains quinine and was originally used as a treatment
for malarial fevers.

Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings

6 c A-P flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening

* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.

I do a baking mix that's 100% whole wheat flour that works out well for me, maybe because I've used whole wheat flour for so long. May try incorporating some whole wheat pastry flour next time I make it. Mine
also includes dry milk but no sugar.

What is the difference between whole wheat flour and whole wheat pastry
flour? If you know. I eat whole wheat bread and toast by preference. But
I know that it's not 100% whole wheat. Not even the "whole grain" stuff.

Marketroids. Humpf!

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

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

4 c Rye flour
3 c All-purpose flour
1 ts Granulated sugar
2 ts Salt
2 c 100% bran cereal
2 tb Caraway seed; crushed
2 ts Instant coffee granules
2 ts Onion powder
1/2 ts Fennel seed; crushed
2 pk Dry active yeast
2 1/2 c Water
1/4 c Vinegar
1/4 c Dark molasses
1 oz Unsweetened chocolate
1/4 c Butter
1 ts Cornstarch
1/2 c Cold water

Combine rye and all-purpose flour, set aside. In large
bowl thoroughly mix 2 1/3 cups flour mixture, sugar,
salt, cereal, caraway seed, instant coffee granules,
onion powder, fennel seed and yeast.

Combine water, vinegar, molasses, chocolate and butter
in saucepan. Warm over low heat. Gradually add to dry
ingredients. Beat at medium speed with electric mixer
for 2 minutes, scraping bowl occasionally.

Add 1/2 cup flour mixture. Beat at high speed 2
minutes, scraping bowl occasionally. Stir in enough
additional flour mixture to make soft dough.

Turn out on lightly floured board. Cover dough with
bowl. Let rest 15 minutes. Then knead until smooth and
elastic, about 10 to 15 minutes. (Dough will be
sticky.) Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from drafts,
until doubled in bulk, about 1 hour.

Divide dough in half, form into 2 loaves and place in
9" X 5" loaf pans. Or form into 2 round balls and
place on greased baking sheet.

Set oven @ 350oF/175oC. Bake 45 to 50 minutes or
until bread sounds hollow when tapped on the top.

Meanwhile, combine cornstarch and 1/2 cup cold water.
Cook over medium heat, stirring constantly, until
mixture boils. Stir constantly for 1 minute. As soon
as bread is baked, brush cornstarch mixture over tops
of loaves. Return bread to oven. Bake 2 to 3 minutes
or until glaze is set. Remove from pans. Cool on wire
racks.

Makes 2 loaves.

Source: Dr. Donald Houston's collection

From: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

MMMMM

... Isn't it time for a republic? I got dibs on Windsor castle.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Dave Drum to Ruth Haffly <=-

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment for malarial fevers.

I too enjoy tonic water with a bit of lime and a ton of ice. Nothing
better on a hot day IMO.

I picked up some fake gin and it adds a nice bit of flavour as well.
Clever Gin N/A is what I got. Gave up the hooch completly last October.
Taking at least a full year off of it.

Shawn

... 90% of the time I'm right, so why worry about the 3%?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

And the Poms call their cookies "biscuits". But, we're 'Murricans, not Swedes or Brits

No, but we have all kinds of wierd names for food, some of it very regional. Soda, pop, co-cola and tonic water all describe the same
drink as do sub, hoagie, grinder and torpedo the same kind of sandwich. Also, slump, grunt, cobbler and betty are all used for a similar
dessert.

Toss in sody and fizz water for the generic part. Add dope to the Coca Cola part. I was in Memphis in Unc's Yacht Club when I first heard
that one. I'm sure it's regional only and probably originated because
the
original Atlanta drug store Coke had cocaine as an ingredient.

I've heard sody and sody pop but not fizz water or dope. Knew that the
original Coke had cocaine in it, not sure when they changed the recipe.

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment DD> for malarial fevers.

I made the mistake of mixing up a small can of orange juice concentrate
with tonic water once. We ended up dumping most of it down the drain
after trying it.

Title: Whole Wheat Biscuit Mix - BHG

I do a baking mix that's 100% whole wheat flour that works out well for me, maybe because I've used whole wheat flour for so long. May try incorporating some whole wheat pastry flour next time I make it. Mine
also includes dry milk but no sugar.

What is the difference between whole wheat flour and whole wheat
pastry flour? If you know. I eat whole wheat bread and toast by preference. But I know that it's not 100% whole wheat. Not even the
"whole grain" stuff.

Different type of wheat--hard, winter durham (or red) wheat is used for
regular whole wheat flour, has more gluten in it than the soft spring
wheat used for pastry flour. Pastry flour is good for biscuits, muffins,
pie crusts, cookies, etc where you don't need the structure like you
get with the harder wheat and yeast; the leavening of baking powder is sufficient. When I bake bread, if it's whole wheat, I'll use winter
wheat, ground in our mill, and all whole wheat flour. If I'm making rye
bread, we'll grind the rye berries, then I'll also use winter wheat and
a bit of gluten since rye flour has little to no gluten.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured
precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves of
bread.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to DAVE DRUM <=-

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment for malarial fevers.

I too enjoy tonic water with a bit of lime and a ton of ice. Nothing better on a hot day IMO.

I picked up some fake gin and it adds a nice bit of flavour as well. Clever Gin N/A is what I got. Gave up the hooch completly last
October. Taking at least a full year off of it.

I've never like gin. It's the juniper berries its flavoured with. Gag a
skunk out of a garbage can. I've been pretty much teetotal for several
years. Not on purpose - just haven't had the taste for it. When I did
add booze to my tonic it was generally a decent grade of tequila. IIRC
the last alcoholic anything I had was at the next-to-last echo picnic at
Dale & Gale Shipp's .... I shared a few beers with Glen Jamieson who
had flown in from Australia.

I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to
hot sauces) before serving it to a celiac sufferer.

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

Title: Tres Agave Grilled Halibut
Categories: Seafood, Fruits, Vegetables, Citrus, Chilies
Yield: 2 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
1/4 c Cholula Hot Sauce
1/4 c Extra virgin olive oil
1 Lime; juiced
1/2 c Orange juice

MMMMM---------------------------SALAD--------------------------------
1/2 Head cabbage; shredded
1 Mango; in thin strips
1 Jicama; in thin strips
4 Radishes; sliced paper thin
1/2 Red onion; sliced
3 Sprigs cilantro; chopped

MMMMM--------------------------HALIBUT-------------------------------
2 (7 oz) portions halibut;
- skin off
Olive oil; for brushing
1 Lime; juiced
Salt & pepper

FOR SLAW: Put all ingredients into a large bowl, pour
dressing over the top and toss. Let stand while grilling
the Halibut. Mix all together adding the extra virgin
olive oil last slowly stirring it in until texture has
slightly thickened and oil is incorporated. Taste and
modify to your preference. If you would like more heat add
more Cholula Hot Sauce. For more citrus, add more orange
juice.

FOR HALIBUT: Lightly brush portions with extra virgin
olive oil and a small pinch of kosher salt and pepper and
a squeeze of lime on both sides.

Place on a hot grill for 30-45 seconds then turn at 45
degree angle. Grill for another 30-45 seconds then turn
and finish.

Take off of grill and place on clean plate and let the
Halibut rest while you plate the salad. When finished
place Halibut fillets on top of salad and serve.

Serves 2

Tres Agaves Mexican Kitchen & Tequila Lounge; 130
Townsend Street (at 2nd) San Francisco, CA 94107

From: http://cholula.com

Uncle Dirty Dave's Archives

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--- MultiMail/Win v0.52
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Ruth Haffly wrote to Dave Drum <=-

Toss in sody and fizz water for the generic part. Add dope to the Coca Cola part. I was in Memphis in Unc's Yacht Club when I first heard
that one. I'm sure it's regional only and probably originated because
the original Atlanta drug store Coke had cocaine as an ingredient.

I've heard sody and sody pop but not fizz water or dope. Knew that the original Coke had cocaine in it, not sure when they changed the recipe.

Probably hen the gummint made cocaine illegal.

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment DD> for malarial fevers.

I made the mistake of mixing up a small can of orange juice concentrate with tonic water once. We ended up dumping most of it down the drain
after trying it.

I, on the other paw, would probably have enjoyed it.

Title: Whole Wheat Biscuit Mix - BHG

I do a baking mix that's 100% whole wheat flour that works out well for me, maybe because I've used whole wheat flour for so long. May try incorporating some whole wheat pastry flour next time I make it. Mine
also includes dry milk but no sugar.

What is the difference between whole wheat flour and whole wheat
pastry flour? If you know. I eat whole wheat bread and toast by preference. But I know that it's not 100% whole wheat. Not even the
"whole grain" stuff.

Different type of wheat--hard, winter durham (or red) wheat is used for regular whole wheat flour, has more gluten in it than the soft spring wheat used for pastry flour. Pastry flour is good for biscuits,
muffins, pie crusts, cookies, etc where you don't need the structure
like you get with the harder wheat and yeast; the leavening of baking powder is sufficient. When I bake bread, if it's whole wheat, I'll use winter wheat, ground in our mill, and all whole wheat flour. If I'm
making rye bread, we'll grind the rye berries, then I'll also use
winter wheat and a bit of gluten since rye flour has little to no
gluten.

Thanks for that. It's a good day now since I've added to my store of
knowledge.

Question, would xanthan gum work where you have low gluten. I've been
doing a bunch of G-F recipes and they seem to use xanthan gum as a sort
of "binder" in place of the gluten.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

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

Title: Featherlight Rolls
Categories: Breads,
Yield: 2 dozen

1/2 oz (2 env) active dry yeast
1/2 c Warm water (115ºF/46ºC)
1 tb + 1/3 c sugar; divided
1 c Warm milk (115ºF/46ºC)
1/3 c Shortening
2 lg Eggs
1 1/2 ts Salt
4 c (to 5 c) A-P flour

In a large bowl, dissolve yeast in warm water. Stir in 1
tablespoon sugar; let stand 5 minutes. Add the milk,
shortening, eggs, salt, 3 cups flour and remaining
sugar. Beat on medium speed 2 minutes. Stir in enough
remaining flour to form a soft dough (mixture will be
sticky). Do not knead. Cover and refrigerate overnight.

Punch dough down. Turn onto a lightly floured surface;
divide into 24 portions. Divide each portion into three
pieces; shape each into a ball. Place three balls in
each greased muffin cup. Cover and let rise in a warm
place until doubled, about 1-3/4 hours.

Bake @ 350ºF/175ºC for 13-15 minutes or until golden
brown. Remove from pans to wire racks. Serve warm.

Terri Duhon, Bryan, Texas

Makes: 2 dozen

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

Uncle Dirty Dave's Archives

MMMMM

... I'm pining for a good tree pun. I wish they were more poplar.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Dave Drum to Shawn Highfield <=-

I've never like gin. It's the juniper berries its flavoured with. Gag
a skunk out of a garbage can. I've been pretty much teetotal for

Laugh. I like the flavour of them.

IIRC the last alcoholic anything I had was at the next-to-last echo
picnic at Dale & Gale Shipp's .... I shared a few beers with Glen
Jamieson who had flown in from Australia.

I've found some decent AF beer, and cap'n morgan's spiced AF rum is good.

I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to

She can have Cholula, she doesn't like it as it's too spicy for her.
Remember I can't cook with any black pepper because it's spicy. She's
very very very white. :)

Shawn

... My computer never locks u
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Quoting Dave Drum to Ruth Haffly <=-

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

Some of that and some Psyllium husk (it becomes really sticky) will work perfectly. Just don't use too much husk or you'll be on the throne for a while.

Shawn

... Nationalise crime, and make sure it doesn't pay.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

I've heard sody and sody pop but not fizz water or dope. Knew that the original Coke had cocaine in it, not sure when they changed the recipe.

Probably hen the gummint made cocaine illegal.

Most likely.

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment DD> for malarial fevers.

I made the mistake of mixing up a small can of orange juice concentrate with tonic water once. We ended up dumping most of it down the drain
after trying it.

I, on the other paw, would probably have enjoyed it.

It has been gone for probably close to 50 years now.

Title: Whole Wheat Biscuit Mix - BHG

I do a baking mix that's 100% whole wheat flour that works out well for me, maybe because I've used whole wheat flour for so long. May try incorporating some whole wheat pastry flour next time I make it. Mine
also includes dry milk but no sugar.

What is the difference between whole wheat flour and whole wheat
pastry flour? If you know. I eat whole wheat bread and toast by preference. But I know that it's not 100% whole wheat. Not even the
"whole grain" stuff.

Different type of wheat--hard, winter durham (or red) wheat is used for regular whole wheat flour, has more gluten in it than the soft spring wheat used for pastry flour. Pastry flour is good for biscuits,
muffins, pie crusts, cookies, etc where you don't need the structure
like you get with the harder wheat and yeast; the leavening of baking powder is sufficient. When I bake bread, if it's whole wheat, I'll use winter wheat, ground in our mill, and all whole wheat flour. If I'm
making rye bread, we'll grind the rye berries, then I'll also use
winter wheat and a bit of gluten since rye flour has little to no
gluten.

Thanks for that. It's a good day now since I've added to my store of knowledge.

Glad to be able to help, probably enlightened some other folks here
also.

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

You're talking 2 different ingredients/purposes there. Gluten is not a
binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... gnorw og... gnorw og... gnorw og nac gnihton

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to DAVE DRUM <=-

I've never like gin. It's the juniper berries its flavoured with. Gag
a skunk out of a garbage can. I've been pretty much teetotal for

Laugh. I like the flavour of them.

To each his own said the old lady as she kissed a cow.

IIRC the last alcoholic anything I had was at the next-to-last echo
picnic at Dale & Gale Shipp's .... I shared a few beers with Glen
Jamieson who had flown in from Australia.

I've found some decent AF beer, and cap'n morgan's spiced AF rum is
good.

OK. I didn't realise they had stuff like AF "hard liquor". So I could
drink Rum & Coke all night and still drive.

I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to

She can have Cholula, she doesn't like it as it's too spicy for her. Remember I can't cook with any black pepper because it's spicy. She's very very very white. :)

Heat is an acquired thing. Since I like chilli con carnage I have to
keep my tolerances up. My friend (and fellow chilli cook), Les will
put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=

I do, however, enjoy an omelet w/green chilies.

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

Title: Green Chile & Cheese Omelette
Categories: Five, Chilies, Cheese
Yield: 1 Omelette

3 lg Eggs
2 oz (1/2 can) can green chilies
1 oz Shredded Cheddar or Pepper
- Jack cheese

Make an omelette with about a half can of chopped green
chilies and a handful of shredded sharp Cheddar cheese.
Those who like more heat can use more green chilies or
some jalapenos/serranos.

Basically, you beat the eggs with the chilies in a medium
bowl and then pour it into a hot (medium-high) frying pan
that's been greased with cooking spray or butter. When
the bottom is set, flip it and cook the other side. Add
the cheese on one half and fold the omelette as you slide
it onto a plate.

Top with salsa * if desired.

* I keep a container of green chile stew in the ice box
nearly all the time. I'll use that in place of or with
the salsa. - UDD

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

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
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Shawn Highfield wrote to DAVE DRUM <=-

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

Some of that and some Psyllium husk (it becomes really sticky) will
work perfectly. Just don't use too much husk or you'll be on the
throne for a while.

Voice of experience? I'll have to chase some of that down. Currently,
when I get a blockage I use an herbal capsule from Dr. Schulze - his
Formula #1 - which I tell people "will kick the s#!+ out of Superman"

My search reveals to me that Psyllium husk is used mainly in mucilage
(glue) and secondarily to ease constipation. Native to the Indian sub- continent it also grows wild in the southwestern US. And is cultivated
many other places.

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

Title: Low Carb Noodles
Categories: Five, Cheese, Grains
Yield: 4 servings

Cooking spray
5 oz Cream cheese
4 lg Eggs
1/4 ts Salt
2 1/2 tb Psyllium Husk Powder

Set oven @ 300ºF/150ºC.

Line a large rimmed cookie sheet with a silpat cooking
mat (recommended) or a sheet of parchment paper.

Spray with cooking spray.

Add eggs, cream cheese, and salt to a food processor or
high-powered blender and process until smooth, 1 minute.
Add Psyllium Husk Powder and process for 1 minute more.

Quickly spread the mixture onto the cookie sheet with a
spatula. Spread the batter from edge to edge. Add a
piece of parchment paper on top and use a roller to
flatten out the batter more. Leave the parchment paper
in place.

Bake for 10-12 minutes until firm, but not browned.

Allow to cool enough you can handle the sheet of
noodles. Roll the sheet of dough tightly and then slice
it into individual noodles. Once the noodles are cut,
they are ready to use. Just warm the noodles in sauces
or soups for several minutes before serving.

Author: Emily Krill

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

Uncle Dirty Dave's Archives

MMMMM

... Cinco de Mayo on Taco Tuesday. This is what I've been training for
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

Thanks for that. It's a good day now since I've added to my store of knowledge.

Glad to be able to help, probably enlightened some other folks here
also.

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

You're talking 2 different ingredients/purposes there. Gluten is not a binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.

According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live
culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a
varsion from Chobani.

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

Title: Yogurt-Covered Pretzels
Categories: Five, Breads, Dairy, Snacks
Yield: 4 servings

15 oz Bag miniature pretzels
2 c Yogurt; your pick of flavor
- and variety
5 c Confectioners' sugar
1 c Melting chocolate; opt
2 tb Seedless preserves; your
- preferred flavor, opt

Set your oven @ 250ºF/121ºC.

Next, combine the confectioners sugar and yogurt in a
large mixing bowl and blend together with a handheld
mixer. If you choose to add any seedless preserves,
spoon them in and mix with the sugar and yogurt until
the mixture takes on the color of the preserves.

Alternatively, if you want to add chocolate to your
pretzel coating, put the melting chocolates in a
microwave-safe bowl and heat for 30 seconds or until
melted, then add to the yogurt mixture and mix until
well-blended.

Using tweezers, tongs or chopsticks, dip your pretzels
into your yogurt mixture one at a time, coating them
completely and laying them out on wire cooling racks
placed on top of baking sheets.

When all your pretzels are coated and laid out, turn the
oven off and place the baking sheets and wire racks
inside, leaving the door ajar to prevent the pretzels
from becoming soggy.

Let the coated pretzels harden for 3-4 hours, then
remove them from the oven. Enjoy! Make sure to store
your leftovers in an airtight container.

RECIPE FROM: https://sincerelynuts.com

Uncle Dirty Dave's Archives

MMMMM

... "Gratitude is merely the secret hope of further favors." de La
ochefoucauld
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Shawn Highfield <=-

Laugh. I like the flavour of them.

To each his own said the old lady as she kissed a cow.

True enough.

OK. I didn't realise they had stuff like AF "hard liquor". So I could drink Rum & Coke all night and still drive.

They do and you could! ;)

Heat is an acquired thing. Since I like chilli con carnage I have to
keep my tolerances up. My friend (and fellow chilli cook), Les will
put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=

I do like hot sauce on breakfast eggs, but as a rule I don't use a lot of
hot sauce and by no means am I a chili head.

Shawn

... If you have enough push you won't need any pull.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Quoting Dave Drum to Shawn Highfield <=-

Voice of experience? I'll have to chase some of that down. Currently,

Yes. LOL

My search reveals to me that Psyllium husk is used mainly in mucilage (glue) and secondarily to ease constipation. Native to the Indian sub- continent it also grows wild in the southwestern US. And is cultivated many other places.

It does work for gluing things together that's for sure!

Shawn

... Why yes, they are Bugle Boy beans.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to DAVE DRUM <=-

Laugh. I like the flavour of them.

To each his own said the old lady as she kissed a cow.

True enough.

OK. I didn't realise they had stuff like AF "hard liquor". So I
could drink Rum & Coke all night and still drive.

They do and you could! ;)

Even though I'd probably just drink Coke Zero and leave the Mock-cardi
in the bottle .... Hmmmmm .... do you know if they have a decent tequila
fake? Patron Anejo or Reposado are my favourite tequilas. Good enough
to sip straight. Bv)=

Heat is an acquired thing. Since I like chilli con carnage I have to
keep my tolerances up. My friend (and fellow chilli cook), Les will
put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=

I do like hot sauce on breakfast eggs, but as a rule I don't use a lot
of hot sauce and by no means am I a chili head.

Freshly ground blak pepper is enough heat for me at beakfast time. And
some garlic-butter sauce over my fried cubes of hash browns.

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

Title: Dave's Garlic-Butter Sauce
Categories: Five, Sauces
Yield: 2 Servings

1/2 c Clarified butter
1 1/2 ts Garlic powder *
ds Fine (popcorn) salt

* Use POWDER and not granules. Powder will absorb into
the sauce without being "grainy".

You can flavour this sauce with salt & pepper or a dash
or two of hot sauce.

Heat the butter in a small saucepan. Add the garlic
powder whisking to combine well. You'll know it's well
mixed when the butter is no longer cloudy. Be careful
not to burn/scorch the butter. Add a dash of salt and
you're ready to serve.

Pour over potatoes or pasta. May also be used as a
dipping sauce.

Uncle Dirty Dave's Kitchen

MMMMM

... I'm not sure what makes pepperoni so good - the pepper or the oni.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Dave Drum to Shawn Highfield <=-

Even though I'd probably just drink Coke Zero and leave the Mock-cardi
in the bottle .... Hmmmmm .... do you know if they have a decent
tequila fake? Patron Anejo or Reposado are my favourite tequilas. Good enough to sip straight. Bv)=

Next time I place an order I'll grab from tequila and let you know. I've
been ordering from upside drinks so if you look on the website remember I
live in Canada and we pay faaar to much for everything.

Freshly ground blak pepper is enough heat for me at beakfast time. And some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

Shawn

... Desperate diseases require desperate remedies.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Freshly ground blak pepper is enough heat for me at beakfast

time. And

some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

Mike


--- Talisman v0.53-dev (Linux/armv7l)
* Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)

Hi Dave,

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

You're talking 2 different ingredients/purposes there. Gluten is not a binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.

According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

OK, I guess it is, but not how I thought it would work from years of
baking experience.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I
leave on the shelf. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Mikey,

Freshly ground blak pepper is enough heat for me at beakfast

time. And

some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

My pot of gold.

For Life,
Lee

--
Biden 2024 - Finisth The Job

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Quoting Mike Powell to Shawn Highfield <=-

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

Black, White, Red peppercorns mixed together in the pepper mill.
It comes pre mixed in a jar as "Rainbow Pepper" here.

Shawn

... No-bra speech: Point here, point there, shaky in between!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Ruth Haffly wrote to Dave Drum <=-

According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

OK, I guess it is, but not how I thought it would work from years of baking experience.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters
will wake up and stoick it in larger quantity. Soon.

A 5 oz container of whatever is in the icebox makes a nice (and healty)
snack. And keeps my stomach from growling.

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

Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups

1 sm Cucumber; grated
2 c Greek-style yogurt
2 ts Garlic; minced
2 ts Distilled white vinegar
3 tb Extra-virgin olive oil
Salt & white pepper

Peel, seed, and coarsely grate the cucumber. Squeeze
the grated cucumber between your hands to extract as
much liquid as possible. You should have about a 1/2
cup of cucumber when finished.

Into the container of a food processor, place the
cucumber and all of the remaining ingredients. Pulse
to blend. *

Transfer the blended sauce to a bowl. Cover and chill
for at least 2 hours or overnight, to allow flavours
to meld. This sauce will keep for up to a week in the
refrigerator.

* original recipe called for "electric blender" but I
find that a food processor or bowl and whisk work much
better and allow a bit of texture in the finished
sauce. -- UDD

Makes about 2 1/2 cups of sauce.

Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993

Uncle Dirty Dave's Kitchen

MMMMM

... URA Pagan Redneck: If yore spirit critter is a 'possum.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Shawn Highfield wrote to DAVE DRUM <=-

Even though I'd probably just drink Coke Zero and leave the Mock-cardi
in the bottle .... Hmmmmm .... do you know if they have a decent
tequila fake? Patron Anejo or Reposado are my favourite tequilas. Good enough to sip straight. Bv)=

Next time I place an order I'll grab from tequila and let you know.
I've been ordering from upside drinks so if you look on the website remember I live in Canada and we pay faaar to much for everything.

Is that in comparo to the US prices? Or just raw numbers? The exchange
rate - since both currencies are decimal based and use dollars and cents
as units .... many moons ago when I was running the Hoosier Road Race
Tire program I crossed the border at Windsor (after a big hassle at the
customs check) and we set off in the directiob of Montreal on the 401.

Stopped for breakfast at a service plaza - where I noted that fuel was
sold by te litre, not by the gallon. Anyway, the breakfast prices were
a bit "much". But when I paid up at the end of the cafeteria line I gave
the clerk a U$20 and got back more than C$30 ib change and my breakfast receipt. - Which ilustrated for me better than books or pencil and paper
the exchange rate. Bv)=

Freshly ground black pepper is enough heat for me at beakfast time.
And some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

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

Title: The Last Wife Of Henry VIII
Categories: Poultry, Fruits, Herbs, Booze, Mushrooms
Yield: 4 servings

1 3/4 lb Cornish hen; rinsed, patted
- dry inside and out

MMMMM--------------------------STUFFING-------------------------------
2 tb Brandy
1/4 c Tart Montmorency cherries;
- dried, pitted, unsweetened
1/4 c Dried apricots; rough chop'd
- in 1/4" dice
1 tb Olive oil
8 oz Baby bella mushrooms; wiped
- clean, coarse chopped
1/2 c Chopped onion
1 cl Garlic; finely chopped
3 c Mixed brown wild rice;
- cooked
1/4 ts Herbs de Provence; dried
1/2 ts Fresh rosemary; chopped
1 tb Pink peppercorns
1/16 ts Ground nutmeg
ds Cayenne pepper; opt
Salt & pepper
1 ts Coarse ground black pepper;
- to taste

Soak the cherries and dried apricots in the brandy
until plump, about 2 hours.

Heat the olive oil in a large skillet over medium heat
and add the onion, mushrooms and garlic. Saute until
the onions are translucent and mushrooms are cooked,
about 10 minutes. Add the plumped dried fruits into the
mushroom onion mixture and stir. Cool to room temp.

In a large bowl mix all of the stuffing ingredients
together and lightly stuff the inside of the Cornish
hen. Place remaining stuffing in a medium baking dish.

Put the hen on top and sprinkle with freshly ground
pepper and a little salt. Lightly cover any exposed
stuffing with aluminum foil.

Roast in a 350ºF/175ºC oven for about 1 1/2 hours,
until the internal temperature of hen is @ 180ºF/82ºC
and it is golden brown.

Check while roasting and cover any parts that are
getting too brown with aluminum foil. When done remove
from oven and let rest for about 10 minutes before
carving.

Garnish with fresh cherries, apricots and fresh rosemary
sprigs, if desired.

Serves 4.

RECIPE FROM: http://www.2stews.com

Uncle Dirty Dave's Archives

MMMMM

... A wise man gets more use from his enemies than a fool from his friends.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Shawn,

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

We have 2 pepper grinders, one for just black pepper, the other for the
Rainbow blend. I'll use regular black in cooking most of the time but if
I've got something like a steamed (hard cooked) egg, I'll use the
Rainbow blend. Likewise, we have 2 salt grinders, one for regular salt,
the other for Alii salt (a blend, we found in Hawaii and have been using
ever since). The regular salt is good for most uses, but again, on
something raw or a steamed egg, I'll use the Alii seasoning.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

Black, White, Red peppercorns mixed together in the pepper mill.
It comes pre mixed in a jar as "Rainbow Pepper" here.

Nice. I have seen black and white but wasn't sure what other colors were included. When I think "rainbow mix" I think of the mix of colored sugar crystals they put on top of sugar cookies, so that tells you where my brain
is. ;)

I will have to keep my eyes out for that the next time I am out of pepper.

Mike


* SLMR 2.1a * -
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Dave Drum to Shawn Highfield <=-

Is that in comparo to the US prices? Or just raw numbers? The exchange

Any prices I post are in CAD. I don't do the conversion, but we also pay
a lot of tax that you don't have. ie: For Andrea's birthday she wanted
fried fish, there is a restaurant that is celiac friendly (Seperate fryer, batter etc etc) and it's really good. 1 peice of halibut gluten free was $27.65, I got normal cod (no chips for either of us) and a large coleslaw,
and 2 cans of pop, $76.73 after delivery and tip.

at the customs check) and we set off in the directiob of Montreal on
the 401.

Would take 10x as long now. I travel the 401 daily and every day no matter what time there is a traffic jam now. Most travelled road in North America
I believe now.

gave the clerk a U$20 and got back more than C$30 ib change and my breakfast receipt. - Which ilustrated for me better than books or
pencil and paper the exchange rate. Bv)=

Laugh.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

Andrea who I've mentioned doesn't use pepper got it for me. I asked for
a big jar of peppercorn and this looked pretty. :) Now that I've been using
it I quite like it. Plus if I just need one type I can pick a fwe out. :)

Shawn

... To make up for being late this morning, I am leaving early.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Quoting Ruth Haffly to Shawn Highfield <=-

We have 2 pepper grinders, one for just black pepper, the other for
the Rainbow blend.

I'm so happy someone else knows what I'm talking about. LOL

salt, the other for Alii salt (a blend, we found in Hawaii and have
been using ever since). The regular salt is good for most uses, but
again, on something raw or a steamed egg, I'll use the Alii seasoning.

I'll have to look on amazon for that. I've been using a package of "pretzel" salt I got when I used to make pretzel's on my steamed eggs. The best
kitchen gadget I ever bought was the egg cooker. Perfect poached and hard steamed eggs every single time.

Shawn

... I am not an Economist. I am an honest man!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger
quantity. Soon.

I've not seen that flavor but it does sound good. The Wegman's flavors
that I buy have the fruit on the bottom; I get the strawberry, peach and blueberry on a rotating basis, as well as the raspberry. A few months
ago, I got a 4 pack of strawberry; two of them had no fruit so I figure
they must have been slightly out of line with the dispenser but nobody
caught it. I just added some of the jam we had open; I think it was fig
at that time. (G)

A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.

it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to DAVE DRUM <=-

Is that in comparo to the US prices? Or just raw numbers? The exchange

Any prices I post are in CAD. I don't do the conversion, but we also
pay a lot of tax that you don't have. ie: For Andrea's birthday she wanted fried fish, there is a restaurant that is celiac friendly
(Seperate fryer, batter etc etc) and it's really good. 1 peice of
halibut gluten free was $27.65, I got normal cod (no chips for either
of us) and a large coleslaw, and 2 cans of pop, $76.73 after delivery
and tip.

We pay 9.75% sales tax on general merch and restaurant grub. Groceries
just get hit 1% and prescriptions not at all. Gasoline is taxed at 9.75%
on top of the highway taxes.

at the customs check) and we set off in the directiob of Montreal on
the 401.

Would take 10x as long now. I travel the 401 daily and every day no matter what time there is a traffic jam now. Most travelled road in
North America I believe now.

When I lived in the Lost Angeleeze area (home of the freeway) I usually
too surface streets to work rather than the parking lot (Harbor Freeway)
as it was *much* quicker and not nearly so flustrating.

gave the clerk a U$20 and got back more than C$30 ib change and my breakfast receipt. - Which ilustrated for me better than books or
pencil and paper the exchange rate. Bv)=

Laugh.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

Andrea who I've mentioned doesn't use pepper got it for me. I asked
for a big jar of peppercorn and this looked pretty. :) Now that I've
been using it I quite like it. Plus if I just need one type I can pick
a fwe out. :)

I've see those in the spice aisles but always passed them by. But I do
carry a pepper mill in the car and often take it with when dining in a restaurant. Fresh ground *does* make a difference.

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

Title: Pork w/Garlic & Black Pepper
Categories: Oriental, Pork, Vegetables
Yield: 3 Servings

3 tb Peanut oil
4 tb Finely chopped garlic
1 lb Boneless pork; very thin
- sliced
2 tb Fish sauce
1 ts Black pepper; or more, fresh
- ground
1 tb Chopped coriander or parsley
- stems *

Heat wok and add peanut oil. Saute garlic for moment and
add pork. Cook 3-5 minutes then add remaining ingredients.
Stir for another minute or so then serve with plain fried
or steamed white rice.

* I use fresh basil instead of coriander. - UDD

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... There are 350 varieties of shark, not counting loan and pool.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger
quantity. Soon.

I've not seen that flavor but it does sound good. The Wegman's flavors that I buy have the fruit on the bottom; I get the strawberry, peach
and blueberry on a rotating basis, as well as the raspberry. A few
months ago, I got a 4 pack of strawberry; two of them had no fruit so I figure they must have been slightly out of line with the dispenser but nobody caught it. I just added some of the jam we had open; I think it
was fig at that time. (G)

A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.

it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.

My breakfast is usually fairly "hearty" as it is now one of my two meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In
which case the second meal is juist a snack oe vey light.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

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

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

2 Breakfast sausage patties;
- cooked
3 sl Bacon; cooked crisp
1/2 md Onion; coarse chopped
1 sm (or medium) bell pepper;
- any color, cored, chopped
2 c Shredded or diced hashbrown
- potatoes
4 oz Can chopped green chilies;
- drained, opt
2 sl Yellow cheese
2 lg Eggs
Salt and fresh ground pepper
- on the side.

Gather your ingresients and do the prep work, slicing,
dicing, etc.

Fry the sausage patties and the bacon to your desired
"doneness". Set aside to drain on paper towels.

In the fat left in the skillet saute' the potatoes with
the oinins and peppers amd chilies (if using)until the
potatoes are done to your liking. The onions should
be translucent and the pepper chunks softened.

Add the potato/vegetable mixture to your serving vessel
and top with the slices of cheese. Place the sausage and
bacon on the cheese.

In the fat remaining in the skillet cook the eggs to
your liking and slide them onto the meat to top the
dish, sit down and dig in.

Serves 1 (or two)

Uncle Dirty Dave's Kitchen

MMMMM

... "Art is science made clear" -- Jean Cocteau
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

We have 2 pepper grinders, one for just black pepper, the other for
the Rainbow blend.

I'm so happy someone else knows what I'm talking about. LOL

We've been using it for years, so long that I don't remember when/how we
got started. (G) Our mix has black, white, red (or pink) and green.

salt, the other for Alii salt (a blend, we found in Hawaii and have
been using ever since). The regular salt is good for most uses, but
again, on something raw or a steamed egg, I'll use the Alii seasoning.

I'll have to look on amazon for that. I've been using a package of "pretzel" salt I got when I used to make pretzel's on my steamed eggs.
The best
kitchen gadget I ever bought was the egg cooker. Perfect poached and
hard steamed eggs every single time.

To me, that's a unitasker (Alton Brown's definition of something that
only does one thing. I steam my eggs either in a steamer insert for my 4
qt pot or one of these folding steamer baskets than can go in any pot.
The insert and basket can be used for steaming anything, not just eggs.
For poached eggs, we have a pan insert that holds 3 eggs (Steve usually
has 2, me, 1). Put the insert in something like a frying pan, add water,
steam the eggs. We also have a little pan that just does one egg;
Steve's parents had it but when they downsized to go into assisted
lving, he grabbed it from the pile of stuff they had for give away. We
also got a nice general purpose kitchen knife then.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dave Drum to Shawn Highfield <=-

When I lived in the Lost Angeleeze area (home of the freeway) I

I'd have to hit up a search engine, but I think we passed LA as the most travelled freeway in NA.

I've see those in the spice aisles but always passed them by. But I do

It's pretty nice.

carry a pepper mill in the car and often take it with when dining in a restaurant. Fresh ground *does* make a difference.

I agree. If we do eat out we tend to do take out, just can't be bothered
with dealing with people. LOL

Shawn

... Beat inflation - steal!

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Ruth Haffly to Shawn Highfield <=-

I'm so happy someone else knows what I'm talking about. LOL

We've been using it for years, so long that I don't remember when/how
we got started. (G) Our mix has black, white, red (or pink) and green.

Same here, I forgot to mention the green when I typed the original
message.

To me, that's a unitasker (Alton Brown's definition of something that
only does one thing. I steam my eggs either in a steamer insert for my

I wouldn't bother using a proper steamer insert, it's way more work then
just adding a dribble of water and turning it on.

Shawn

... Modesty died when clothes were born.

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the

I've not seen that flavor but it does sound good. The Wegman's flavors that I buy have the fruit on the bottom; I get the strawberry, peach
and blueberry on a rotating basis, as well as the raspberry. A few

A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.

it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.

My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.

We still do 3 a day but 2nd and 3rd can be light or a bit heavier,
depending on what first one was. Today after church we went to a new to
town Mediterranian place. Steve had a Greek chicken wrap (stuffed more
than a gyro); I had the Greek chicken salad. Quite a bit of food so we
both had cheese & crackers and a red beet egg for supper. Interesting to
try but doubt we'll go back--very limited--and pricey menu.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's
orders. He said we could have a dog or cat OR I could breath. No brainer choice. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
In a message to Dave Drum you wrote:

We've done similar, and still don't have a 4 legged Hoover, on
doctor's orders. He said we could have a dog or cat OR I could
breath. No brainer choice. (G)

I work with a women who's doctor said that too. She has 3 cats and
2 dogs. Suffers for it horribly but said Life isn't worth living without
her pets.

Now that our two owners passed away leaving us our freedom we
are not in the market for another cat EVER, and would only consider
a dog after retired.

Shawn


* SeM. 2.26 * Wisemen can earn profit on the wind
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Ruth Haffly wrote to Dave Drum <=-

My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.

We still do 3 a day but 2nd and 3rd can be light or a bit heavier, depending on what first one was. Today after church we went to a new to town Mediterranian place. Steve had a Greek chicken wrap (stuffed more than a gyro); I had the Greek chicken salad. Quite a bit of food so we both had cheese & crackers and a red beet egg for supper. Interesting
to try but doubt we'll go back--very limited--and pricey menu.

My town needs a Greek-oriented restaurant. We've a selection of Gyros
places and some places offer Greek specialties like Spanokopita, or
(rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive. Plus
all the real-Mex, Cal-Mem and Tex-Mex joints.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's orders. He said we could have a dog or cat OR I could breath. No
brainer choice. (G)

If nothing else, once the eggs are consumed the remiander makes good
leftovers for later.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

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

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

4 lb Lamb in 1 1/2" cubes
3 md Onions
1/2 c Lemon juice
1/2 c Olive oil
1 ts Garlic granules
1 tb Salt
1 ts Ground black pepper
1 ts Oregeno; dried
1 Fresh lemon; juiced

Cut lamb into 1-1/2" squares. Marinade in the olive oil,
lemon juice, garlic, oregeno, salt, and pepper for an hour
or two stirring occasionally.

Quarter onions, then cut into large pieces.

Place lamb and onion chunks on skewers alternating them as
you go. Grill over hot coals for about 20 minutes turning
every 5 minutes.

Squeeze fresh lemon over kabobs. Serve over white rice.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Archives

MMMMM

... Our lives are not in the lap of the gods, but in the lap of our cooks.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Carol Shenkenberger wrote to Dave Drum <=-

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger quantity. Soon.

A 5 oz container of whatever is in the icebox makes a nice (and healty) snack. And keeps my stomach from growling.

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

Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups

8<----- SNIP ----->B

I'm not a chobani fan. Not sure why. It 'tasts funny'? I like
Activia but overall not too much into yogurt other than frozen.
I do use plain yogurt in some recipes though.

I've not noticed that. But, then, I seldom do "plain" yoghurt. If I do
use plain yoghurt it's probably going to be as an ingredient.

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

Title: Garlic-Chive Mashed Potatoes
Categories: Potatoes, Dairy, Herbs
Yield: 4 Servings

4 1/2 c Potatoes; peeled, cubed
6 lg Garlic cloves; peeled
2/3 c Milk or cream
+=OR=+
2/3 c Chicken broth
1/2 c Plain yogurt
1/2 ts Salt
1/4 c Chopped fresh chives
Whole chives; opt, garnish

Place cubed potatoes and garlic in large saucepan and
cover with water; bring to a boil. Reduce heat, simmer
15 minutes or until tender; drain well.

Return potato and garlic to saucepan. Add liquid,
yogurt and salt; beat at medium speed of an electric
mixer until mixture is smooth. Add chopped chives and
stir well.

Garnish with whole chives, if desired

UDD Notes: I use a "ricer" to mash the tatties and the
garlic. Then whip the mix with a fork or a whisk.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... It is in its own little corner of the pizza universe.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

When I lived in the Lost Angeleeze area (home of the freeway) I

I'd have to hit up a search engine, but I think we passed LA as the
most travelled freeway in NA.

I've see those in the spice aisles but always passed them by. But I do

It's pretty nice.

carry a pepper mill in the car and often take it with when dining in a restaurant. Fresh ground *does* make a difference.

I agree. If we do eat out we tend to do take out, just can't be
bothered with dealing with people. LOL

I, OTOH, enjoy people - for the most part. Except "extremists". That's
why my job is not work,\. And restaurant/cafe dining is as much a social occasion as it is a meal. Bv)=

Dining at home is pretty lonely as the fur kids are not conversational
at all. Other than a bark to be let out or back in.

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

Title: Rock Cafe Old Fashioned Greasy Hamburger
Categories: Five, Beef, Sandwiches
Yield: 1 Serving

1/4 lb Ground Beef; coarse ground
1/2 ts Salt; to taste
1/4 ts Pepper
1 ts Onion; fine chopped

Mix all ingredients, light pat into a burger about 1/2
inch thick. If you want a juicy burger, don't pack the
meat. If the meat is too lean, mix a little ground suet
with the patty.

Fry patty on grill or in an iron skillet for a few mins,
turn and cook a few mins longer. Overcooking dries out
the meat.

Lightly butter the top and bottom of a bun, place on
grill until golden brown. Spread mustard on bottom
half, pile with chopped onions, pickles, and meat
patty. Spread mayonnaise or mustard on top half of
bun. Pat the top of the bun with a spatula loaded
with hamburger grease.

Provide lettuce, tomato, and catsup to be used if
desired.

from my kitchen to ---> yours ... Dan Klepach

Recipe By: The Route 66 Cookbook

Uncle Dirty Dave's Archives

MMMMM

... "Quality means doing it right when no one is looking." -- Henry Ford
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

I'm so happy someone else knows what I'm talking about. LOL

We've been using it for years, so long that I don't remember when/how
we got started. (G) Our mix has black, white, red (or pink) and green.

Same here, I forgot to mention the green when I typed the original message.

Not a problem. I need to refill my grinder; this is a good reminder.

To me, that's a unitasker (Alton Brown's definition of something that
only does one thing. I steam my eggs either in a steamer insert for my

I wouldn't bother using a proper steamer insert, it's way more work
then just adding a dribble of water and turning it on.

Your choice, my choice. The pot came with the steamer insert and I can
use the insert for steaming more than eggs. Had an "oopsie" with the collapsable basket once--Steve put some eggs in it, put some water in a
small pot and then started the eggs to steam. I was in the back part of
the house working on a sewing project; Steve was in the front (near the kitchen) working on a frustrating project. All the water in the pot
evaporated and the pot started "welding" itself to the electric coil.
About that time Steve smelled it, went into the kitchen and picked up
the pot. A chunk of the hot aluminum bottom fell out onto the counter,
giving it a burn spot (this was a rental house), but not going below the surface. There's a product on the market called Gianni Granite--makes it
look like you have a granite counter top and goes over the formica.
Steve used that to restore the counter top, even impressed our landlord
when he saw it. The pot was also replaced. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I believe the technical term is OOPS!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

I, OTOH, enjoy people - for the most part. Except "extremists".
That's why my job is not work,\. And restaurant/cafe dining is as
much a social occasion as it is a meal. Bv)=

Honestly after I've done my time at work I just don't have the patience
to deal with them.

Dining at home is pretty lonely as the fur kids are not
conversational at all. Other than a bark to be let out or back in.

That wouldn't bother me one bit. :)

Shawn


* SeM. 2.26 * I'm spending a year dead for tax purposes.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Ruth,

can use the insert for steaming more than eggs. Had an "oopsie" with
the collapsable basket once--Steve put some eggs in it, put some
when he saw it. The pot was also replaced. (G)

I've done something similar. The stove in the woods (when it worked) took forever to boil water and I wanted some boil in the bag muscles one day.
I feel asleep and it was the smell of that pot that woke me up. LOL

Shawn


* SeM. 2.26 * If there is no God, who pops up the Kleenex?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Shawn,

We've done similar, and still don't have a 4 legged Hoover, on
doctor's orders. He said we could have a dog or cat OR I could
breath. No brainer choice. (G)

I work with a women who's doctor said that too. She has 3 cats and
2 dogs. Suffers for it horribly but said Life isn't worth living
without her pets.

I thought I was able to tolerate one animal but even had trouble then. I
was able to take having pets when I was growing up but they were
indoor/outdoor so not around all the time. Got married and all our pets
were indoor, gradually wearing down my resistance so I was not doing
well when we got to Hawaii. Had a good pulmonology doctor there who
"laid down the law". Found out just how bad I was last year when we
visited our younger daughter; she has about 6 each, cats and dogs. Came
back to the camper the second night with a nasty attack, met her and
boys the next day at a neutral site.

Now that our two owners passed away leaving us our freedom we
are not in the market for another cat EVER, and would only consider
a dog after retired.

Our older daughter's dog passed away a few years ago; she said "no
more". This spring she adopted another one, just the other day brought a
2nd one home. She has 2 cats, son brought home a 3rd (kitten) a couple
of months ago. Glad we don't have the pet food bills our girls do. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

We still do 3 a day but 2nd and 3rd can be light or a bit heavier, depending on what first one was. Today after church we went to a new to town Mediterranian place. Steve had a Greek chicken wrap (stuffed more than a gyro); I had the Greek chicken salad. Quite a bit of food so we both had cheese & crackers and a red beet egg for supper. Interesting
to try but doubt we'll go back--very limited--and pricey menu.

My town needs a Greek-oriented restaurant. We've a selection of Gyros places and some places offer Greek specialties like Spanokopita, or (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive.
Plus all the real-Mex, Cal-Mem and Tex-Mex joints.

We still have a good variety in WF but Raleigh has an abundance of each
type. Morrisville, a bit west of Raleigh, has a big Asian (especially
Indian) population so it has a lot of Indian restaurants.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's orders. He said we could have a dog or cat OR I could breath. No
brainer choice. (G)

If nothing else, once the eggs are consumed the remiander makes good leftovers for later.

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a
baklava for dessert.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Thu, 17 Jul 24>, you wrote me:

Came back to the camper the second night with a nasty attack, met her
and boys the next day at a neutral site.

Yes, you sound really bad!

of months ago. Glad we don't have the pet food bills our girls do.

Oh yeah! LOL I can't believe how much more money we have without
our old girl cat. Having said that I miss her quite a bit.

Shawn

* SeM. 2.26 * If there is no God, who pops up the Kleenex?
--- SemPoint v2.26
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Ruth Haffly <=-

can use the insert for steaming more than eggs. Had an "oopsie" with
the collapsable basket once--Steve put some eggs in it, put some
when he saw it. The pot was also replaced. (G)

I've done something similar. The stove in the woods (when it worked)
took forever to boil water and I wanted some boil in the bag muscles
one day. I feel asleep and it was the smell of that pot that woke me
up. LOL

I've never (so far) done anything like that. But Dennis, my housemate
went off somewhere and left his 12: cast iron skillet on the burner -
where he'd put it do dry out.

I went into the kitchen to load up my glass with ice cubes when I felt
the heat rolling off of the set-up. Thought about dropping an ice cube
or three into the hot skillet to see if it would crack - but, in the end
I juist clicked the burner off. Ruined the seasoning of the dratted old
thing.

And he wonders why I won't let him cook for me. Bv)=

A version of this is going to be my supper. Humphrey's has begun making
and selling ground bacon patties - which make this easy-peasy.

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

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Life is wasted on the living. - Douglas Adams
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

My town needs a Greek-oriented restaurant. We've a selection of Gyros places and some places offer Greek specialties like Spanokopita, or (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive.
Plus all the real-Mex, Cal-Mem and Tex-Mex joints.

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place
called "Flavour of India" located in a little out-of-the-way strip mall.
When my friends and I visited there the first time we were the only
non-Asians in the place. The buffet was great (and AFAIK authentic) and
I sampled some dishes I had only read about. Plus there was mango ice
cream offered for dessert. I quite liked that.

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I don't
often do dessert. Unless there is rhubarb pie on offer. Not strawberry/
rhubarb which I consider an abomination.

I had a version of this at Flavour of India - there was also chicken
biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

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

Title: Biryani w/Goat Meat
Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
Yield: 7 Servings

2 1/4 lb (1 kg) goat meat; preferably
- leg, in bite-size pieces
2 tb Garlic paste
2 tb Ginger paste
6 tb Oil; divided
2 lg Red onions; fine chopped
30 lg (to 40) curry leaves
2 Green chilies
2 tb Coriander powder
1 tb Ground cumin
1/2 ts Ground turmeric
1 tb Garam masala
Salt
2 c Hot water; divided
50 g (1 3/4 oz) tamarind root
700 g (3 c) basmati rice
2 lg Onions; thin sliced, garnish
2 Drops orange food coloring;
- opt
2 Drops green food coloring;
- opt

Put the goat meat with the garlic and ginger pastes in a large bowl
and mix well to coat the meat with the pastes. Set aside for 20
minutes.

While the meat is marinating, heat 3 tablespoons cooking oil in a
large, deep pot or pan over medium heat. Add the finely chopped
onions and fry until translucent.

Add the curry leaves and green chilies, and fry for 1 minute.

Add the powdered spices (coriander, cumin, turmeric, and garam masala)
and salt to taste and mix well and cook for 2 to 3 minutes. Stir often
to prevent burning.

Add the marinated meat. Stir well and often and cook until the meat is
browned.

Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is
tender. Keep checking at this stage as you do not want the meat
overcooked and soft.

While the meat is cooking, make the tamarind puree. Put the tamarind
in a plastic or glass bowl and pour 1/2 cup of hot water over it.
Allow the mixture to stand for 5 to 10 minutes.

Strain the tamarind and water mixture through a sieve (do not use a
very fine sieve) into a bowl to get tamarind puree.

Add tamarind puree to the curry when you feel the meat is almost done.
Stir well. Once the meat is cooked, set it aside and prepare the rice.

Put the rice in a colander and wash under running water until water
runs clear. Place in a large, deep cooking pot (preferably one
w/handles).

Add enough water to fully cover the rice, usually at least 4" over the
surface of the rice. Add salt to taste. Bring the rice to a boil.

Cook rice until almost done. (To determine when it has reached that
stage, remove a few grains from the pot and press between your thumb
and forefinger. The rice should mostly mash but will have a firm,
whitish core.) Turn off the heat and strain through a colander and
set aside.

Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions
until caramelized and golden brown. Drain and set aside on paper
towels for later use.

If you are using the food coloring, divide the rice into 3 equal
portions and put into separate dishes. Add the orange food coloring to
one portion of the rice and the green food coloring to another portion
of the rice. Leave the third portion white. With each portion, mix the
rice until all the grains are well colored. Set aside for 10 minutes.

Mix all 3 portions of rice together in a large bowl.

Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot
(which has a well-fitting cover). Evenly layer the cooked rice and
the meat (with its gravy) in the dish to form at least two sets of
layers (rice-meat-rice-meat-rice). Garnish with the caramelized
onions.

Cover the dish tightly. If your dish does not have a cover use two
layers of aluminum foil (shiny side of both layers facing down toward
the rice) and secure onto a dish with baking string. If you are using
a handi (a deep pot with a nicely fitting lid) which has a flat rim,
you can seal it by making a firm dough with flour and water and
pressing this over the joint of the handi's rim and cover. Place the
dish in the oven and cook for 20 minutes.

Turn off the oven or barbecue and let the dish sit in the oven or
barbecue until you are ready to eat. It's important that you only open
when you are ready to serve. The way to serve biryani is to gently dig
in with a spoon so you get through the layers.

By: Petrina Verma Sarkar

Yield: 6 to 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... The most useless single purpose kitchen gadget is an okra cooker.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Fri, 18 Jul 24>, you wrote me:

Shawn Highfield wrote to Ruth Haffly <=-

I've never (so far) done anything like that. But Dennis, my housemate

That was a stupid thing to do, I haven't done it since and probably won't
ever again.

end I juist clicked the burner off. Ruined the seasoning of the
dratted old thing.

His fault not yours.

And he wonders why I won't let him cook for me. Bv)=

Laugh.

A version of this is going to be my supper. Humphrey's has begun
making and selling ground bacon patties - which make this
easy-peasy.

Saving this as it looks darn good. I don't know that I'll make them
any time soon as I just can't process meat again.. Now it's all meat
except fish. I sure love my stomach.

Shawn


* SeM. 2.26 * Why do we park in driveways and drive on parkways?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Answering a msg of <Sat, 19 Jul 24>, from Dave Drum to Ruth Haffly:

Hi Dave,
In a message to Ruth Haffly you wrote:

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip
mall. When my friends and I visited there the first time we were the

Our front desk is manned by an Indian girl in the morning and she's
great for picking restaurants. I've tried every part of India and countries near there. The office favourite seems to be a family run place called Laroche. (I may be spelling that wrong - limited internet to search) which
is a Pakistani place specializing in rolls. Reminds me of a savoury pancake wrapped around good stuff. LOL With my current stomach issues it's a
good choice as I can get the paneer instead of a meat.



* SeM. 2.26 * Nothing bad said about you is ever untrue.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Shawn,

Came back to the camper the second night with a nasty attack, met her
and boys the next day at a neutral site.

Yes, you sound really bad!

I felt really bad too, had a few moments when I could hardly catch my
breath.

of months ago. Glad we don't have the pet food bills our girls do.

Oh yeah! LOL I can't believe how much more money we have without
our old girl cat. Having said that I miss her quite a bit.

I know the feeling; I still look around for our cocker spaniel and miss
having Jenny-cat in my lap. Sam (cocker spaniel) and the first kitten
we had when we were just married both enjoyed popcorn. Kitten wouldn't
leave Steve alone until he'd given her a handful, Sam mooched a piece
here, another one there, etc. We had an air popper when we had him; he
knew the sound of it firing up and would wait patiently, watching it, in
the kitchen until he got his share.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Sat, 19 Jul 24>, you wrote me:

knew the sound of it firing up and would wait patiently, watching it,
in the kitchen until he got his share.

Our two ate popcorn as well. Ruby more so then Mikey, he would
eat one or two just because he didn't want Ruby to get them all, but
you could tell she liked it more.

She was as bad as the Grandson. "Papa, are you making popcorn?"
he asks at midnight when he's supposed to be asleep. LOL



* SeM. 2.26 * Are those cookies made with real Girl Scouts?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip

Those are the best places. The Indian place Steve and I liked in Raleigh
was on a strip mall adjacent to the main road but the restaurant was
well set back from most of the stores. There was a really good bbq place
in that plaza also but it was family run and the family needed to
concentrate efforts otherwise so closed the restaurant.

mall. When my friends and I visited there the first time we were the
only
non-Asians in the place. The buffet was great (and AFAIK authentic)
and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah,
catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

ice
cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I
don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination.

But others of us like it. The baklava pieces are small so there's always
room for one of them.

I had a version of this at Flavour of India - there was also chicken biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

A lot bonier too. I've used it in combination with other meats in my
chili.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

I've never (so far) done anything like that. But Dennis, my housemate

That was a stupid thing to do, I haven't done it since and probably
won't ever again.

end I just clicked the burner off. Ruined the seasoning of the
dratted old thing.

His fault not yours.

And he wonders why I won't let him cook for me. Bv)=

Laugh.

A version of this is going to be my supper. Humphrey's has begun
making and selling ground bacon patties - which make this
easy-peasy.

Saving this as it looks darn good. I don't know that I'll make them
any time soon as I just can't process meat again.. Now it's all meat except fish. I sure love my stomach.

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat this,
I think. But the cayenne (just a smidgen) might put Andrea off of it.

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

Title: Easy Crab Cakes
Categories: Seafood, Vegetables, Breads, Citrus
Yield: 4 servings

1 c Seasoned bread crumbs;
- divided *
2 Green onions; fine chopped
1/4 c Fine chopped red bell pepper
1 lg Egg; lightly beaten
1/4 c Mayonnaise
1 tb Lemon juice
1/2 ts Garlic powder **
1/8 ts Cayenne pepper
12 oz (2 cans) crabmeat; drained,
- flaked, cartilage removed
1 tb Butter

In a large bowl, combine 1/3 cup bread crumbs, green
onions, red pepper, egg, mayonnaise, lemon juice, garlic
powder and cayenne; fold in crab.

Place remaining bread crumbs in a shallow bowl. Divide
crab mixture into 8 portions; shape into 2-in. balls.
Gently coat with bread crumbs and shape in 1/2" thick
patties.

In a large nonstick skillet, heat butter over
medium-high heat. Add crab cakes; cook until golden
brown, 3-4 minutes on each side.

* I used crushed Ritz crackers
** or 1 teaspoon of garlic granules

Charlene Spelock, Apollo, Pennsylvania

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM




... If you can't sleep at night it's because you're still awake.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Mon, 21 Jul 24>, you wrote me:

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat
this, I think. But the cayenne (just a smidgen) might put Andrea off
of it.

I just leave most of the spice out and add it to my own serving, not as
good but it's a small price to pay for all the things she does for me. :)


* SeM. 2.26 * I'm not tense, just terribly alert!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Ruth Haffly wrote to Dave Drum <=-

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip

Those are the best places. The Indian place Steve and I liked in
Raleigh was on a strip mall adjacent to the main road but the
restaurant was well set back from most of the stores. There was a
really good bbq place in that plaza also but it was family run and the family needed to concentrate efforts otherwise so closed the
restaurant.

Got to keep the priorities straight. The couple that owns one of my
favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling
location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied
"Vickie and I are getting "up there" and we're slowing down a bit."

mall. When my friends and I visited there the first time we were the
only
non-Asians in the place. The buffet was great (and AFAIK authentic)
and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah, catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I
don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination.

But others of us like it. The baklava pieces are small so there's
always room for one of them.

It's odd. I like rhubarb pie and I like strawberry pie. But not the combination. I think it's bacause I prefer my rhubarb to be a bit tart.

I had a version of this at Flavour of India - there was also chicken biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

A lot bonier too. I've used it in combination with other meats in my chili.

I've use goat and lamb in chile verde - never in red chilli.

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

Title: Navajo Chile Verde (Lamb/Goat)
Categories: Lamb/mutton, Chilies, Pork, Vegetables
Yield: 6 Servings

3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies

Melt bacon grease in a skillet over med-high heat. Put
flour into a paper bag and shake the meat with the flour
to coat meat. Add the meat to the bacon grease a little
at a time and brown well & evenly. Remove the meat to a
5 qt. Dutch oven. Add the onions & garlic to the skillet
and saute until translucent. Add these to the pork in
the pot. Stir in the remaining ingredients, bring pot to
a boil, and keep stirring every 2-3 minutes. When boiling
lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 mins.

This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!

Enjoy!

Source: Mary R. Neh, Economist, Navajo Cultural Center File

Meal Master Format by Dave Drum - 02 November 1996

Uncle Dirty Dave's Kitchen

MMMMM

... "He was a bold man that first ate an oyster." -- Jonathan Swift
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

knew the sound of it firing up and would wait patiently, watching it,
in the kitchen until he got his share.

Our two ate popcorn as well. Ruby more so then Mikey, he would
eat one or two just because he didn't want Ruby to get them all, but
you could tell she liked it more.

She was as bad as the Grandson. "Papa, are you making popcorn?"
he asks at midnight when he's supposed to be asleep. LOL

We made popcorn early enough in the evening that our girls were able to
get some before going to bed. Both the dog and cat wanted their share
and more--cat would get a handful and eat it, then kept pestering Steve
until he gave her some more. Sam (dog) would just sit there staring at
you with those big brown cocker spaniel eyes.......(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat
this, I think. But the cayenne (just a smidgen) might put Andrea off
of it.

I just leave most of the spice out and add it to my own serving, not as good but it's a small price to pay for all the things she does for me.
:)

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your way
of handling it at your house. Anaheims, jalapenos and serranos have a
definite and detectable taste. I think once the heat gets above your
personal comfort level it overwhelms your sense of taste. Up to that
point the spiciness just enhances the flavour.

I won't recommend you mke this at home as it has both gluten and heat.
But, if you ever get the chance to have it ala carte - go for it. It's
right tasty if I do say so myself.

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

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

MMMMM

... Chefs, please stop trying so hard to be so pathetically trendy.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Wed, 23 Jul 24>, you wrote me:

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your

I can sneak a bit in and she'll be okay.

way of handling it at your house. Anaheims, jalapenos and serranos
have a definite and detectable taste. I think once the heat gets
above your personal comfort level it overwhelms your sense of taste.

I have lots of peppers here i use for my hot sauce. One thing about the
dried pepers they sure do last a while.

I won't recommend you mke this at home as it has both gluten and
heat. But, if you ever get the chance to have it ala carte - go for
it. It's right tasty if I do say so myself.

I've saved the recipe. We are getting new room mates so will try a few
more things, but I stick with GF flower everywhere.

Shawn

* SeM. 2.26 * Environmental condoms: "Y'want paper or plastic?"
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

restaurant was well set back from most of the stores. There was a
really good bbq place in that plaza also but it was family run and the family needed to concentrate efforts otherwise so closed the
restaurant.

Got to keep the priorities straight. The couple that owns one of my favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied "Vickie and I are getting "up there" and we're slowing down a bit."

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those
places. They open up at 0400, close at 11. The family has been in WF for
about 30 years so I wouldn't be surprised to hear some day in the not
too distant future that they're calling it quits.

mall. When my friends and I visited there the first time we were the
only
non-Asians in the place. The buffet was great (and AFAIK authentic)
and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah, catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

Good person to know. (G) So many Mexican places give you a limited
choice (burrito, taco, chimichanga, etc) with rice and beans on the
side. I like a place that has more variety--and hortchata on the drinks
side.

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

It's good, sort of like a thinned down mango yogurt.

8<----- YOU KNOW ----->8

Depends on my mood which I'll go for - sandwich or souvlaki. And I
don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination.

But others of us like it. The baklava pieces are small so there's
always room for one of them.

It's odd. I like rhubarb pie and I like strawberry pie. But not the combination. I think it's bacause I prefer my rhubarb to be a bit
tart.

Understandable. I like strawberries and rhubarb each on their own, but
also together. I've made s/r preserves a time or 2 after buying some in Switzerland.

I had a version of this at Flavour of India - there was also

chicken DD> biryani on offer - but I'd never had goat before. It turns
out it's a DD> lot like lamb - but a bit more "chewy".

A lot bonier too. I've used it in combination with other meats in my chili.

I've use goat and lamb in chile verde - never in red chilli.

I used it in combination with beef and elk the year I won the church
chili cook off.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your

I can sneak a bit in and she'll be okay.

way of handling it at your house. Anaheims, jalapenos and serranos
have a definite and detectable taste. I think once the heat gets
above your personal comfort level it overwhelms your sense of taste.

I have lots of peppers here i use for my hot sauce. One thing about
the dried pepers they sure do last a while.

My only hot sauce is what I first made as a try for a more "garlicky"
version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

I won't recommend you mke this at home as it has both gluten and
heat. But, if you ever get the chance to have it ala carte - go for
it. It's right tasty if I do say so myself.

I've saved the recipe. We are getting new room mates so will try a few more things, but I stick with GF flower everywhere.

If you're used to the ins & outs of cooking GF that's a safe alternative.
I'd have to stumble along for a bit as I imagine there's a learning
curve. Bv)=

* SeM. 2.26 * Environmental condoms: "Y'want paper or plastic?"

Condoms been around for a loooooooong time. The most wide spread versions
were made from fish air bladders (according to Giacomo Casanova (really)
a well kown author and rake from early 18th century. It's said he used
to blow them up to check for holes and leaks. Bv)=

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

restaurant was well set back from most of the stores. There was a
really good bbq place in that plaza also but it was family run and
the family needed to concentrate efforts otherwise so closed the restaurant.

Got to keep the priorities straight. The couple that owns one of my favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied "Vickie and I are getting "up there" and we're slowing down a bit."

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those places. They open up at 0400, close at 11. The family has been in WF
for about 30 years so I wouldn't be surprised to hear some day in the
not too distant future that they're calling it quits.

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

mall. When my friends and I visited there the first time we were the
only non-Asians in the place. The buffet was great (and AFAIK authentic) and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah, catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

Good person to know. (G) So many Mexican places give you a limited
choice (burrito, taco, chimichanga, etc) with rice and beans on the
side. I like a place that has more variety--and hortchata on the drinks side.

Never had that - but I do have a recipe so you can mae it at home.

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

It's good, sort of like a thinned down mango yogurt.

8<----- YOU KNOW ----->8

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

Title: Horchata
Categories: Five, Grains, Nuts, Beverages
Yield: 8 servings

2 c Uncooked long-grain white
- rice
1 c Whole raw, unsalted almonds;
- optional
1 c Granulated sugar
1 tb Ground cinnamon; more to
- taste

Put the rice, almonds (if using) and 8 cups water into
a large pitcher or bowl. Cover container and let soak
overnight (at least 8 hours) at room temperature.

Remove 4 cups liquid from the rice and almonds; reserve.
Transfer the remaining liquid, rice and almonds to a
blender, and blend, in batches if necessary, until
solids are finely ground, 2 to 3 minutes.

Place a fine-mesh strainer over a large bowl and pour
the ground rice and almond mixture into the strainer.
Use a spoon to press the solids to extract as much
liquid as possible. (You could also strain the liquid
through a cheesecloth if you want your horchata to be
extra smooth.) Discard the solids. Transfer the strained
liquid to a large pitcher (or keep it in the bowl) and
mix in the reserved 4 cups liquid from Step 2.

Add sugar and cinnamon, and stir well. Serve over ice
and dust with ground cinnamon, if desired.

TIP: The horchata is best consumed the day it's made,
but it will keep up to 2 days in a covered container in
the refrigerator. Stir vigorously before serving.

By: Kiera Wright-Ruiz

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Now that we've got all that straightened out, what'll we mess up next!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,
On <Fri, 25 Jul 24>, you wrote me:

My only hot sauce is what I first made as a try for a more "garlicky" version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

The one I make is a more "garlicky" version of "Grace Hot Sauce" which is
a thinner vinager based one. If I want it more mild I don't blend many of
the peppers in the sauce, just simmer then for a while so the vinager is flavoured.

Here in the woods I just have good old frank's red hot. (Which I like and don't care who knows it! ;) )

/ DD> If you're used to the ins & outs of cooking GF that's a safe

alternative. I'd have to stumble along for a bit as I imagine there's
a learning curve. Bv)=

Not as much as their used to be. Especially with things like Bob's
1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn close,
I still add extra xanthum gum and sometimes those phy husks we
talked abuot before depending on what it is.

a well kown author and rake from early 18th century. It's said he
used to blow them up to check for holes and leaks. Bv)=

At least he was smart about it. DOn't want too many of those bastard's
running around ya know? LOL

Shawn


* SeM. 2.26 * Celibacy is not hereditary.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied "Vickie and I are getting "up there" and we're slowing down a bit."

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those places. They open up at 0400, close at 11. The family has been in WF
for about 30 years so I wouldn't be surprised to hear some day in the
not too distant future that they're calling it quits.

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back
their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal
(turkey and the works) for vets and senior citizens.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

Good person to know. (G) So many Mexican places give you a limited
choice (burrito, taco, chimichanga, etc) with rice and beans on the
side. I like a place that has more variety--and hortchata on the drinks side.

Never had that - but I do have a recipe so you can mae it at home.

I swiped it when you first posted it, back when we were in AZ. (G)

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

It's good, sort of like a thinned down mango yogurt.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

My only hot sauce is what I first made as a try for a more "garlicky" version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

The one I make is a more "garlicky" version of "Grace Hot Sauce" which
is a thinner vinager based one. If I want it more mild I don't blend many of the peppers in the sauce, just simmer then for a while so the vinager is flavoured.

Here in the woods I just have good old frank's red hot. (Which I like
and don't care who knows it! ;) )

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My
favourite G.P. store-bought hot sauce is Cholula.

If you're used to the ins & outs of cooking GF that's a safe
alternative. I'd have to stumble along for a bit as I imagine there's
a learning curve. Bv)=

Not as much as their used to be. Especially with things like Bob's
1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn
close, I still add extra xanthum gum and sometimes those phy husks we talked abuot before depending on what it is.

a well kown author and rake from early 18th century. It's said he
used to blow them up to check for holes and leaks. Bv)=

At least he was smart about it. Don't want too many of those bastard's running around ya know? LOL

It's not the social stigma it used to was.

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

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

Title: Ancho Chile, Shrimp & Pasta
Categories: Pasta, Seafood, Cheese, Citrus, Chilies
Yield: 2 Servings

8 oz Long, thin pasta
Salt & black pepper
1/2 c Oil; grapeseed or canola
3 cl Thin sliced garlic
1 oz Dried ancho chilies; rinsed,
- seeded, deveined
1/2 lb (U-25) raw shrimp; peeled,
- deveined, tails off, cut
- in thirds
Fresh grated Parmesan
Lime or lemon juice; fresh

Put a large pot of salted water on to boil for the pasta
when you start this recipe. Once the water is boiling, add
the pasta and cook until al dente. While the water is
coming to a boil and while the pasta is cooking, prepare
the rest of the recipe as follows.

Heat oil in a small skillet on medium heat. Once the oil
is hot, add sliced garlic. Cook until lightly browned,
then remove with a slotted spoon to a large bowl.

Thinly slice the ancho chilies (can chiffonade as you
would with basil, just roll up into a cigar shape and
slice crosswise). Add the sliced chilies to the hot oil
and cook ONLY for 20 to 30 seconds. Remove with a slotted
spoon to the bowl with the garlic. Do not over-cook the
chilies or they will get bitter.

Add the raw shrimp to the pan with the now chile and
garlic infused oil. Increase the heat to high, cook for a
couple minutes, stirring frequently, until the shrimp is
just turning pink. Remove from heat. Add the shrimp and
oil to the bowl with the garlic and chilies.

Add the drained, cooked pasta to the bowl with the shrimp,
garlic, chilies, and oil. Sprinkle with salt and black
pepper and toss to combine. To serve, portion out into
bowls, sprinkle with freshly grated Parmesan and a little
lemon or lime juice.

Yield: Serves 2 as a main or 4 to 6 as a side.

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Shotgun Wedding: Case of wife or death!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those places. They open up at 0400, close at 11. The family has been in WF
for about 30 years so I wouldn't be surprised to hear some day in the
not too distant future that they're calling it quits.

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal (turkey and the works) for vets and senior citizens.

The pandemic disrupted many food-service places. We had a new place
whose opening day was on the first day of the quarantine. Not the best
timing. Bv)= But they set up tents w/spce heaters and soldiered on. My
Sunday breakfast bunch were ther on our first Sunday and quite liked
how they handled the problem. They've certaily lasted longer than the O'Charley's franchise which they replaced.

We have a local cafe which does free dinner on Thanksgiving and Xmas.
Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area.
Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

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

Title: Easy Leftover Turkey Stroganoff (?)
Categories: Poultry, Mushrooms, Dairy, Herbs, Pasta
Yield: 4 Servings

1 cl Minced garlic
3 tb Olive oil
1 c Sliced mushrooms
3 c Good, thick turkey gravy
1 tb Dry summer savoury
1 ts Fresh ground black pepper
1/2 c Dairy sour cream
4 c Leftover turkey diced/sliced
- or shredded

Begin by sauteing the garlic and mushrooms in the
olive oil for several minutes until the mushrooms
begin to get some good colour.

Add the other ingredients except the turkey and
simmer for only about 5 minutes.

Add the leftover turkey and continuing to simmer until
the turkey is well heated.

Serve over egg noodles.

Author: Barry C. Parsons

UDD NOTES: Barry calls this 'stroganoff'. I wouldn't.
I was out of summer savory - so substituted a mix of
thyme and sage - quite successfully. I used store
sourced wide egg noodles rather than making my own.

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

Uncle Dirty Dave's Kitchen

MMMMM

... It's weird being the same age as old people.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Sun, 27 Jul 24>, you wrote me:

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My favourite G.P. store-bought hot sauce is Cholula.

Ohh that's an idea. I never tried franks's in tomato juice, I"ll grab a can next week though!

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

Sometimes freezing diving is fun. We had ours down pretty good but
she bought a bunch of meat on sale so it's crammed again.

Shawn


* SeM. 2.26 * Bosses come and bosses go, but a good secretary lasts forever. --- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal (turkey and the works) for vets and senior citizens.

The pandemic disrupted many food-service places. We had a new place
whose opening day was on the first day of the quarantine. Not the best timing. Bv)= But they set up tents w/spce heaters and soldiered on. My Sunday breakfast bunch were ther on our first Sunday and quite liked
how they handled the problem. They've certaily lasted longer than the O'Charley's franchise which they replaced.

There was an O'Charley's in the site I mentioned a few weeks ago that
can't seem to hold anything longer than 6 months. It was there when we
first moved to WF, but gone soon afterward. It's good to hear that the
place that replaced your O'C's is doing well.

We have a local cafe which does free dinner on Thanksgiving and Xmas. Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area. Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

I'm sure it was well appreciated. It sounds like a place we would enjoy
if we're ever out your way.

---
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)

Shawn Highfield wrote to Dave Drum <=-

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My favourite G.P. store-bought hot sauce is Cholula.

Ohh that's an idea. I never tried franks's in tomato juice, I"ll grab
a can next week though!

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

Sometimes freezing diving is fun. We had ours down pretty good but
she bought a bunch of meat on sale so it's crammed again.

My upright Kenmore freezer needs defrosted again. That will involve the
ice chests and styrofoam frozen foods shipping containers I've stashed
in the garage/warehous. Then trundling the thing out to the patio and
leaving it with the door propped open on a 90 degree day. Let the melt
water run off (saves mopping) rather than dumping catch pans dow the
drain. Bv)= Then re-stocking things ... and no doubt finding more of
the forgotten treasures.

If I ever hit a windfall I'm going to buy a self-defroster model and
have Habitat for Humanity come pick this one up for their op shop.

The freezer compartment atop my icebox is a delf defroster which is a
nice thing - but it's relatively small.

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

Title: Beef Mushroom Freezer Mix
Categories: Beef, Mushrooms, Soups, Wine
Yield: 4 Quarts

4 lb Ground beef
2 1/2 lg Onions
2 cl Garlic; minced
3 (10 3/4 ounce) cans Cream
- of Mushroom soup
12 oz Mushroom stems & pieces
1/2 Can water
+=OR=+
1/2 Can red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat until brown and well broken up.

Drain off fat and resserve for another purpose.

Stir in remaining ingredients; heat to boiling.

Reduce heat; cover and simmer 15 minutes, stirring
occasionally.

Divide mixture among four 1-quart freezer containers
(about 3 cups in each).

Cool quickly.

Cover and label; freeze no more than 3 months.

NOTE: If using a vacuum sealer freezer life can be
quadrupled or more. -- UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... It depends on which end he tries to light.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal (turkey and the works) for vets and senior citizens.

The pandemic disrupted many food-service places. We had a new place
whose opening day was on the first day of the quarantine. Not the best timing. Bv)= But they set up tents w/spce heaters and soldiered on. My Sunday breakfast bunch were ther on our first Sunday and quite liked
how they handled the problem. They've certaily lasted longer than the O'Charley's franchise which they replaced.

There was an O'Charley's in the site I mentioned a few weeks ago that can't seem to hold anything longer than 6 months. It was there when we first moved to WF, but gone soon afterward. It's good to hear that the place that replaced your O'C's is doing well.

O'Charleys is struggling. They're down to 58 store (from 600+) and have
closed their commissary in Nashville, TN in favour of Performance Food
Group supplying their stores.

We have a local cafe which does free dinner on Thanksgiving and Xmas. Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area. Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

I'm sure it was well appreciated. It sounds like a place we would
enjoy if we're ever out your way.

The owner's son has taken over the Ritz's location I mentioned Kurt &
Vickie have closed in a previous post. It's now Sgt. Pepper's West.
We'll see how Tarik does there. There are several state offices near-by
and only one other (Mexican) sit-down cafe. Lot's of fats food though.
Got a Mickey' D's, Burger Whop and Hardee's. As well as Domino's Pizza
and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-Sandwich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

Ground beef; cooked,
- crumbled
Onion; diced
Chicken Broth
Salt and Pepper

Toppings alllowed: yellow mustard, sweet pickle relish.

Born and raised in Iowa and Maid Rites were the best! I
have a recipe that hits really close so I thought I'd
share.

Cook and crumble the ground beef. Add onion, salt, pepper
and chicken broth. Heat through and serve.

This is kind of a "dump and pour" recipe as we make just
to our liking. We like a little extra chicken broth with
ours. Be sure to use chicken and not beef broth as it is
too overwhelming.

Some people may not "get" what a Maid Rite is all about,
but a few of us do!!!!

From: http://www.allenonline.com

Uncle Dirty Dave's Archives

MMMMM

... To succeed in life, you need two things: ignorance and confidence.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

There was an O'Charley's in the site I mentioned a few weeks ago that can't seem to hold anything longer than 6 months. It was there when we first moved to WF, but gone soon afterward. It's good to hear that the place that replaced your O'C's is doing well.

O'Charleys is struggling. They're down to 58 store (from 600+) and
have closed their commissary in Nashville, TN in favour of Performance Food Group supplying their stores.

Don't know what commissary is supplying Cracker Barrel but Steve no
longer orders their livers and gizzards. They used to be fresh cooked;
now they're frozen and cooked from that stage so they're rock hard.

We have a local cafe which does free dinner on Thanksgiving and Xmas. Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area. Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

I'm sure it was well appreciated. It sounds like a place we would
enjoy if we're ever out your way.

The owner's son has taken over the Ritz's location I mentioned Kurt & Vickie have closed in a previous post. It's now Sgt. Pepper's West.
We'll see how Tarik does there. There are several state offices
near-by and only one other (Mexican) sit-down cafe. Lot's of fats food though.
Got a Mickey' D's, Burger Whop and Hardee's. As well as Domino's Pizza

So hopefully those with good taste will patronise the cafes and spread
the word among co-workers. There will always be some die hard fast food devotees in the crowd tho, keeping those places going.

and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San wich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
to visit West Amana for a bit, picked up a cook book. Browsing it, I saw
a recipe for Maid Rite burgers; I'll have to check the cook book to see
how well it matches this one.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

There was an O'Charley's in the site I mentioned a few weeks ago that can't seem to hold anything longer than 6 months. It was there when we first moved to WF, but gone soon afterward. It's good to hear that the place that replaced your O'C's is doing well.

O'Charleys is struggling. They're down to 58 store (from 600+) and
have closed their commissary in Nashville, TN in favour of Performance Food Group supplying their stores.

Don't know what commissary is supplying Cracker Barrel but Steve no
longer orders their livers and gizzards. They used to be fresh cooked;
now they're frozen and cooked from that stage so they're rock hard.

All I ever do at C-B is breakfast. Usually the "Mama's Pancake Breakfast"

8<----- SNIP ----->8

So hopefully those with good taste will patronise the cafes and spread
the word among co-workers. There will always be some die hard fast food devotees in the crowd tho, keeping those places going.

and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San wich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
to visit West Amana for a bit, picked up a cook book. Browsing it, I
saw a recipe for Maid Rite burgers; I'll have to check the cook book to see how well it matches this one.

It's a different Maid-Rite - ours pre-dates the Iowa based chain. The
Iowa chain opened a store here and the local Maod Rite owner sued them
for infringement. And won his case.

That being said, I'm not a big fan of loose-meat burgers. But, their "home-made" root beer is most excellent. Better than my attempt.

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

Title: Homemade Sassafras Root Beer
Categories: Beverages, Herbs
Yield: 5 Pints

Several roots; (including
- some green stems) from
- sassafras saplings, about
- 30-40 inches worth of 1/4"
- thick roots-enough to fill
- one cup when you chop them
- in 1/2" pieces)
4 c Water
2 Cloves
1/2 ts Anise seeds; can sub fennel
4 Allspice berries
1 (1") stick cinnamon
1/4 c Molasses
1 c Sugar
2 qt Soda water

Scrub the roots clean of any dirt. Cut the roots into
1/2" long pieces. (The roots can be tough, if you have
a pair of pruning shears, they work great to cut the
roots.) If you have a few green stems, you can include
them too, but you should have mostly roots. Cut up as much
as you need to fill one cup. Put the roots into a small
pot and cover with 4 cups of water. Add the cloves, anise
seeds, allspice berries, and cinnamon stick. Bring to a
boil, reduce to a simmer, and simmer for 25 minutes. Add
the molasses and simmer for 5 minutes more. Remove from
heat.

Strain through cheesecloth or a fine mesh sieve lined with
a paper towel. Rinse out the pot. Return the liquid to the
pot. Add the sugar, heat until just a simmer and the sugar
has dissolved. Remove from the heat and let cool.

To assemble the root beer, fill a glass with ice cubes,
add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
syrup to 2/3 cups of soda water. Add more soda water if
you want it more diluted, add more syrup if you want it
stronger.

Yield: Makes about 2 1/2 quarts.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... He who lives without folly isn't so wise as he thinks.
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Hi Dave,

O'Charleys is struggling. They're down to 58 store (from 600+) and
have closed their commissary in Nashville, TN in favour of Performance Food Group supplying their stores.

Don't know what commissary is supplying Cracker Barrel but Steve no
longer orders their livers and gizzards. They used to be fresh cooked;
now they're frozen and cooked from that stage so they're rock hard.

All I ever do at C-B is breakfast. Usually the "Mama's Pancake
Breakfast"

They still let RVs/campers stay for free, some have separate lots for
them. We usually buy supper if we stay, occaisionally breakfast.

8<----- SNIP ----->8

So hopefully those with good taste will patronise the cafes and spread
the word among co-workers. There will always be some die hard fast food devotees in the crowd tho, keeping those places going.

and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San wich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
to visit West Amana for a bit, picked up a cook book. Browsing it, I
saw a recipe for Maid Rite burgers; I'll have to check the cook book to see how well it matches this one.

It's a different Maid-Rite - ours pre-dates the Iowa based chain. The
Iowa chain opened a store here and the local Maod Rite owner sued them
for infringement. And won his case.

OK, good that the local guy had the guts to sue; so many people would
have capitualted.

That being said, I'm not a big fan of loose-meat burgers. But, their "home-made" root beer is most excellent. Better than my attempt.

We used to do that occaisionally when I was growing up. Last time I
remember it being made was in 1967; the summer my mom was first in
summer school for her MSLS.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It's only a hobby...it's only a hobby...it's only a hobby...

--- PPoint 3.01
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