I know whatcha mean. The last new Red Green shows were from 2006. However
you can stream any opr all at: https://redgreen.com/pages/watch

Lately, our PBS station has been stuck in the c1994 seasons. Thanks for the tip, I will have to check that link out.

I sorta miss the running gags and Harold - a joke in his own right. We
had a plumbing/sewer servine company that used "Sewage and Septic Sucking Services." on its service tankers.

During my trip to Canada in 2017, I was crossing the border at Grand
Portage, MN. As I got closer to the Canadian border checkpoint, I realized
a sewage and septic sucking truck had gone through before me and was parked
at the facility, along with several other trucks and RVs.

By the time I got through the checkpoint it was gone but, to this day, I am convinced 100% that it was Winston Rothchild. :D

Mike

* SLMR 2.1a * That which does not kill us strengthens us.
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

I know whatcha mean. The last new Red Green shows were from 2006. However you can stream any opr all at: https://redgreen.com/pages/watch

Lately, our PBS station has been stuck in the c1994 seasons. Thanks
for the tip, I will have to check that link out.

The Red Green shows are also available on Yoo Toob. Also on Amazon's
Free Vee streaming service. I'm currently watching the longest running
BritCom (and possibly longest running on all TV) Last of The Summer Wine.

I sorta miss the running gags and Harold - a joke in his own right. We
had a plumbing/sewer servine company that used "Sewage and Septic Sucking Services." on its service tankers.

During my trip to Canada in 2017, I was crossing the border at Grand Portage, MN. As I got closer to the Canadian border checkpoint, I realized a sewage and septic sucking truck had gone through before me
and was parked at the facility, along with several other trucks and
RVs.

By the time I got through the checkpoint it was gone but, to this day,
I am convinced 100% that it was Winston Rothchild. :D

Might have been returnoing from a promo tour. Or it might have been
another plumbing service with a sense of humour like I had here.

This is one of my favourite Canadian dishes - which I was introduced to
at the Echo Picnic hosted by Florence Thompson in Hemmingford, Quebec.

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

Title: Classic Quebec Poutine
Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
Yield: 1 Serving

1 lg Idaho Russet or Prince
- Edward Island potato,
- peeled, in 3/8" batons
4 oz Fresh Cheddar curds

MMMMM-----------------------VELOUTE SAUCE----------------------------
1 qt Chicken stock
2 oz Flour
2 oz Oil
2 ts Ground pepper
2 ts Fresh-ground green pepper
1 sm Onion; diced
2 tb Balsamic vinegar

This is a recipe for the Veloute sauce, which is the
base for a poutine sauce. To make it into a poutine
sauce, reduce it by a factor of 2-4 over medium heat.

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat,
stirring until you have a pale roux (2-3 minutes).

Add the 2 ts pepper to the roux before adding to the
stock, for an extra-peppery sauce. Floor-sweeping
pepper (the kind sold pre-ground, in bulk) is
preferred by classicists.

Add the fresh ground green peppercorns to the stock
while reducing.

Prior to adding the to stock, dice a small sweet onion
into the saucepan, add the balsamic vinegar, and reduce.

Whip the roux into the stock. Simmer (30-40 min),
skimming the surface every 5-10 minutes. Strain the
sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.

Keep sauce hot on a side burner.

Deep fry the potato batons in 375oF/190oC oil until
golden brown on the outside and creamy, mealy on the
inside. Drain.

Put pommes frites into a shallow bowl and sprinkle
fresh cheddar curds across the potatoes. Top with
sauce/gravy.

Let rest for three minutes or so to allow cheese,
potatoes and gravy to meld and mingle. Salt & pepper
to taste and enjoy.

A Dirty Dave recipe, based on what I had in Southern
Quebec while attending the 1999 Canadian Caper picnic
in Hemmingford, PQ.

Uncle Dirty Dave's Kitchen

MMMMM

... A wise man gets more use from his enemies than a fool from his friends.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Lately, our PBS station has been stuck in the c1994 seasons. Thanks
for the tip, I will have to check that link out.

The Red Green shows are also available on Yoo Toob. Also on Amazon's
Free Vee streaming service. I'm currently watching the longest running BritCom (and possibly longest running on all TV) Last of The Summer Wine.

I found out about YT yesterday!

Last of the Summer Wine is one of my all time favorite shows. PBS locally is stuck in the early 1980s on that one, but that is during the period when Bill Owen was still alive, Foggy Dewhurst was one of the trio, and Wally and
Syd are still alive so I am ok with that.

I have several of the early seasons on DVD. I bought them back when PBS
was only showing the 1980s+ seasons. About a year after I got the DVDs,
they started showing the early seasons. ;)

Mike


* SLMR 2.1a * No Purchase Required. Details in package.
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Mike Powell <=-

The Red Green shows are also available on Yoo Toob. Also on Amazon's
Free Vee streaming service. I'm currently watching the longest running BritCom (and possibly longest running on all TV) Last of The Summer
Wine.

I like that show, "Are You Being Served?", and "Faulty Towers" (aka "Farty Towels").

Another Canadian recipe...

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

Title: Jellied Moose Nose
Categories: Meats, Canadian
Yield: 1 Servings

1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar

1. Cut the upper jaw bone of the moose just below the eyes. 2. Place
in a large kettle of scalding water and boil for 45 minutes. 3.
Remove and chill in cold water. 4. Pull out all the hairs - these
will have been loosened by the boiling
and should come out easily ( like plucking a duck). 5. Wash
thoroughly until no hairs remain. 6. Place the nose in a kettle and
cover with fresh water. 7. Add onion, garlic, spices and vinegar 8.
Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid. 9. When cool, take the meat out
of the broth, and remove and discard the
bones and the cartilage. You will have two kinds of meat, white
meat
from the bulb of the nose, and thin strips of dark meat from
along the
bones and jowls. 10. Slice the meat thinly and alternate layers of
white and dark meat in a
loaf pan. 11. Reheat the broth to boiling, then pour the broth
over the meat in the
loaf pan. 12. Let cool until jelly has set. Slice and serve cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Simon's Law: everything put together falls apart sooner or later.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)