Ruth Haffly wrote to Dave Drum <=-

No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a
Cottage Pie. I grump at restaurants that get it wrong.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.

Enjoy! Once upon a time, when I was a pre-teen the family was travelling
to the south part of the state to visit some of my mother's relatives.
On the way there she instructed us "No matter what is served you *will*
take a helping and eat it! Without makig faces or comments."

The aunties we visited first servrd, as part of the lunch, boiled and
buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these
nice turnips, Mom. They're great." Bv)=

I may have told that story here before. But it's still funny.

Whilst I don't care for the roots - the greens are a different story:

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

Title: African Turnip Greens
Categories: Five, Vegetables, Greens, Nuts
Yield: 1 Recipe

Lots of greens; chopped
- coarse
Peanut butter; smooth or
- chunky (enough to make a
- nice sauce when melted)
Lots of garlic; minced
Your choice of heat (enough
- to make you call for your
- Mama)

Rinse greens. Simmer in pot. When there's enough liquid to
melt the peanut butter stir it in until it's all blended.

Add garlic and your choice of heat. Simmmer for an hour or
two until the greens are cooked to rags, stirring
occasionally and adding a little water if needed to keep
them from drying out and/or sticking.

Serve with boiled potatoes or some other starch. Yummy.

From: Kay Buie - 02 Aug 97 - Chile-Heads List

Uncle Dirty Dave's Archives

MMMMM

... The real problem is not whether machines think but whether men do.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.

The pot-au-feu is on the stove as I write. Meat is cooking now, in a bit
I'll add potatoes, carrots, bok choy and turnips.

Enjoy! Once upon a time, when I was a pre-teen the family was DD>

travelling to the south part of the state to visit some of my mother's

relatives. DD> On the way there she instructed us "No matter what

is served you DD> *will* take a helping and eat it! Without makig faces
or comments."

The aunties we visited first servrd, as part of the lunch, boiled and buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these nice turnips, Mom. They're great." Bv)=

I may have told that story here before. But it's still funny.

You have, and it still gets a giggle. (G)

---
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 <=-

Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things. It
costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the
title and explain in the text portion.

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le Marechal, Tilsiter, and Vacherin. There are more, but you get the idea. (I hope)

And don't get me started on capitalisation of Cheddar - which is a proper
noun. Bv)=

These are *really good*

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

Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 Pockets

A-P flour; for surfaces
1 lb Homemade or store-bought
- pizza dough, divided in
- 6 even balls (see Tip)
Leftover stuffing
Leftover roasted or mashed
- sweet potatoes
Leftover roast turkey;
- shredded
Leftover cranberry sauce
Leftover gravy
1 tb Heavy cream or milk
Shredded Parmesan
+=OR=+
3 sl Ementhal* or Cheddar; each
- cut into two rectangles

* AKA "Swiss Cheese"

Lightly flour a work surface and lay the 6 dough balls
out on top. Dust with flour and cover with a clean
kitchen towel. Allow the dough balls to rest at room
temperature until easy to stretch, about 45 minutes.

Adjust an oven rack to the center position and heat oven
to 425ºF/218ºC. Working 1 at a time and leaving the rest
covered as you work, roll and stretch each ball of dough
into a circle about 7 inches in diameter.

Working with 1 circle at a time, layer a total 1 cup of
leftovers in a log about 2" wide and 5" long down the
center: Start with a layer of stuffing, which absorbs
the juices as the pockets bake, then add vegetables,
turkey, cranberry sauce and gravy. Do not overstuff.

Fold the top and bottom of the dough over the ends of
the log. Lift the right side over the log, stretching it
a little to completely cover the filling while making
sure the top and bottom stay tucked in. Fold the left
side over and repeat. You should end up with a neat
package about the size of a Chinese egg roll. Repeat
with the remaining dough circles and filling.

Transfer the pockets seam side down to a parchment-lined
rimmed baking sheet. Combine the heavy cream or milk
with 2 tablespoons of leftover gravy (if you have any)
and brush the pockets with the mixture. (You can use
plain heavy cream or milk if you do not have any
leftover gravy.) Use a sharp knife to cut three slits on
the top of the pockets for ventilation. Sprinkle the
pockets with a dusting of shredded Parmesan or lay a
half slice of Swiss or Cheddar on top of each one.

Bake until deep golden brown, 12 to 18 minutes. Serve
immediately with extra gravy and cranberry sauce for
spooning or dipping. You can also refrigerate the cooked
pockets and reheat them in a toaster oven, about 7
minutes at 425ºF/218ºC.

TIP: You can also use canned pizza dough or thawed
frozen puff pastry for this. Divide and roll the dough
into 6 (7" by 6") rectangles. When forming the pockets,
fold one side over the other and crimp the edges with a
fork to seal. Bake as directed.

By: J. Kenji Lopez-Alt

Yield: 6 pockets

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

Uncle Dirty Dave's Kitchen

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop.
Came home, did laundry, had supper, etc.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it

a DD> Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be
authentic.

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise
them, for cheeses. One of my favorites, a cave aged Gruyere, I've only
found at Whole Foods. Stopped into the Raleigh one a few weeks ago,
couldn't find what I wanted (looked like it may have been discontinued)
but walked out with a block of the C-A-G and various small pieces of
cheese from their small samples box.

And don't get me started on capitalisation of Cheddar - which is a
proper noun. Bv)=

Sigh!


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


... One of these days, I'll quit procrastinating.

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

Ruth Haffly wrote to Dave Drum <=-

Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop. Came home, did laundry, had supper, etc.

Sometimes life intrudes upon our plans.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it

a DD> Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be authentic.

More in the (probably forlorn) hope that people reading it will begin to
pay 'tention to the realities of life.

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise them, for cheeses. One of my favorites, a cave aged Gruyere, I've only found at Whole Foods. Stopped into the Raleigh one a few weeks ago, couldn't find what I wanted (looked like it may have been discontinued) but walked out with a block of the C-A-G and various small pieces of cheese from their small samples box.

If a cheese is named for a place or a person it *should* be capitalised. Cheddar is an actual village in Somerset, UK. But blue cheese is OK in
lower case as it's not a place or person name. Unlike its close cousins Roquefort or Stilton. Bv)=

I was at Hy-Vee (recently named the #1 grocery chain in USA by USA Today/ Gannett) to pick up some thick pork loin chops for stuffing and I wandered
past the cheese tasting station that was set up. Sort of reminded me of
the one at the Wegman's in Columbia, MD.

I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some
specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then it
dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.

Fortunately my local Sav-A-Lot maintains a pretty decent produce section
and was on my way home. Bv)=

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

Title: Dave's Stuffers
Categories: Pork, Breads, Herbs, Vegetables, Fruits
Yield: 4 servings

4 1" thick pork chops; bone
- in or not
1 c Dry bread crumbs
+=OR=+
1 c Crushed Ritz crackers
1/2 ts (ea) ground black pepper &
- salt
5 tb Melted butter; divided
1 sm Yellow onion; chopped
2 tb Fresh basil; chiffonade
1 md Apple, peeled, cored, diced
- 1/4" cubes
1 c Chicken broth
1/2 c Rasins or Craisins; opt

Make slits in pork chops to form a pocket in fat end.
Combine bread crumbs, pepper, salt, 3 tablespoons of the
melted butter, onions, fruit and basil; mix well.

Stuff chops generously and skewer shut with toothpicks.

Heat the remaining 2 tablespoons of melted butter in a
skillet. Brown chops slowly over medium heat for 5
minutes on each side. Add broth and simmer over low heat
for 30 minutes until tender, turning chops at least
once. Remove toothpicks and pour pan juices over pork
chops before serving.

Alternatively, after browning the chops finish in the
crock-pot, pouring the pan juices over. Serve the
liquid from the slow cooker on the side.

Uncle Dirty Dave's Kitchen

MMMMM

... "Chilli dawgs always bark at night." -- Lewis Grizzard
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop. Came home, did laundry, had supper, etc.

Sometimes life intrudes upon our plans.

Yes, but it's fun to do something different. I'd been able to get one
load of wash in the washer, then dryer before we left, 2nd load into the washer. Came home to just one load to dry, 2 loads to fold. Had thought
we'd be leaving while first load was in washer but timed it so I could
change out loads before we left.

Radio gathering was at a pizza place down in Cary. Steve and I had
slices from one (of 2, second was Hawaiian style) table pizza with bell peppers, onions and pepperoni--both had the same descritor word afterward--bland. Sauce didn't seem to have any spicing in it, no red
pepper or grated cheese on the table either. Wasn't our choice of places
and hopefully the group won't chose it again.

That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be authentic.

More in the (probably forlorn) hope that people reading it will begin
to pay 'tention to the realities of life.

Don't hold your breath. (G)

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise them, for cheeses. One of my favorites, a cave aged Gruyere, I've only found at Whole Foods. Stopped into the Raleigh one a few weeks ago, couldn't find what I wanted (looked like it may have been discontinued) but walked out with a block of the C-A-G and various small pieces of cheese from their small samples box.

If a cheese is named for a place or a person it *should* be
capitalised. Cheddar is an actual village in Somerset, UK. But blue cheese is OK in lower case as it's not a place or person name. Unlike
its close cousins Roquefort or Stilton. Bv)=

I know, I usually capitalise but have been known not to if writing off
the top of my head and not proofreading.

I was at Hy-Vee (recently named the #1 grocery chain in USA by USA
Today/ Gannett) to pick up some thick pork loin chops for stuffing and
I wandered past the cheese tasting station that was set up. Sort of reminded me of the one at the Wegman's in Columbia, MD.

We were in our Wegman's yesterday--produce section had a tasting station featuring a piece of Christmas pear and a piece of Scottish Ceddar. Nice
combo. Sam's Club had a tasting station of Cabot Seriously Sharp (one of
our favorites) and another Cheddar; we got a taster of the Seriously
Sharp.

I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then
it dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.

Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission
trips) had a big table set up with about 16 different kinds of cheese
cut into taster bits, in cups with toothpicks. You could go around the
table picking all or just what tickled your fancy of the samples. Now,
since Covid, they have a stand set up with a person passing out samples
of just a couple of their cheeses.

Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=

Handy; we have both Wegman's and Lidl "around the corner" from us, plus
fresh basil in the raised bed outside. (G)

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


... Behind every good computer - is a jumble of cables!

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

Ruth Haffly wrote to Dave Drum <=-

Radio gathering was at a pizza place down in Cary.

I've been to the John Deere factory in Cary once on a business trip. Nice place.

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

Title: Cranberry Ribbon Cheesecake
Categories: Holidays, Cakes, Desserts
Yield: 16 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Finely crushed chocolate
. creme-fllled sandwich
. cookies (15 cookies)
2 tb Margarine or butter, melted

MMMMM----------------------CRANBERRY SAUCE---------------------------
1 c Sugar
2 tb Cornstarch
1 1/2 c Fresh or frozen cranberries
1 c Cranberry juice cocktail

MMMMM-------------------------CHEESECAKE------------------------------
1 c Sugar
3 pk Cream cheese, (8-oz),
. softened
4 Eggs
1 1/2 c Dairy sour cream
2 ts Grated orange peel

Heat oven to 350F. Grease 10 inch springform pan. In small bowl,
combine crust ingredients; mix well. Press into bottom of greased
springform pan. Set aside.

In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add
cranberries and cranberry juice. Cook over medium heat until mixture
is tbickened and bubbly, stirring constantly. Cook an additional 2
minutes, stirring constantly. In food processor bowl with metal blade
or blender container, process cranberry mixture until smooth. Set
aside to cool.

In large bowl, combine 1 cup sugar and cream cheese; beat until light
and fluffy. Add eggs 1 at a time, beating well after each addition.
Add sour cream and orange peel; blend well.

Pour half of filling (3 cups) into crust- lined pan. Drizzle with
half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining
cranbery mixture for topping. Carefully spoon remaimng fllling over
cranberry mixture in pan.

Bake at 350F for 60 to 70 minutes or until center is set. (To
minimize cracking, place shallow pan half full of hot water on lower
oven rack during baking.) Cool to room temperature. Cover;
refrigerate several hours or overnight.

Just before serving, run knife aroumd edge of pan; carefully remove
sides of pan. Spread reserved cranberry mixture over cheesecake.
Store in refrigerator. 16 servings.

HIGH ALTITUDE - Above 3500 Feet: No change.

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

MMMMM

-- Sean

... My friend's bakery burned down last night. Now his business is toast.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

Radio gathering was at a pizza place down in Cary. Steve and I had
slices from one (of 2, second was Hawaiian style) table pizza with bell peppers, onions and pepperoni--both had the same descritor word afterward--bland. Sauce didn't seem to have any spicing in it, no red pepper or grated cheese on the table either. Wasn't our choice of
places and hopefully the group won't chose it again.

One of my favourite pizza places has been sold and is currently being
renovated for re-opening. Bill Pope, the guy who bought Charlie Parker's
Diner (featured on Crazy Fieri's Diners, Dives etc.) and listed as one of
to best diners in the US .... bought Gabatoni's from its original owner.

Gabby's quit all but drive-thru during the covid crisis and never went
back to inside service. They used to have the best thin-crust pizza in
the area. But, they changed the recipe and their unbroken string of
"Best Of" awards stopped when they did so. Bill tells me e has the old
recipe for their sauce and has hired one of the guys who ran the kitchen
during the hey-day to supervise and train staff. Hopefully the quality
of the pizza will return and a coupl of my groups which met monthly at
Gabby's can come back and enjoy life again.

That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be authentic.

More in the (probably forlorn) hope that people reading it will begin
to pay 'tention to the realities of life.

Don't hold your breath. (G)

Not unless I want to tuen blue. Bv)=

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise them, for cheeses. One of my favorites, a cave aged Gruyere, I've only found at Whole Foods. Stopped into the Raleigh one a few weeks ago, couldn't find what I wanted (looked like it may have been discontinued) but walked out with a block of the C-A-G and various small pieces of cheese from their small samples box.

8<----- CHOP ----->8

We were in our Wegman's yesterday--produce section had a tasting
station featuring a piece of Christmas pear and a piece of Scottish Ceddar. Nice combo. Sam's Club had a tasting station of Cabot Seriously Sharp (one of our favorites) and another Cheddar; we got a taster of
the Seriously Sharp.

I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then
it dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.

Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission trips) had a big table set up with about 16 different kinds of cheese
cut into taster bits, in cups with toothpicks. You could go around the table picking all or just what tickled your fancy of the samples. Now, since Covid, they have a stand set up with a person passing out samples
of just a couple of their cheeses.

Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=

Handy; we have both Wegman's and Lidl "around the corner" from us, plus fresh basil in the raised bed outside. (G)

I got the evergreens out from the front of the house. But the raised beds (three 4' X 8' X 30" tall) aren't in - and won't be until (probably) next February.

I foresee a bounty of tomatoes, chilies, bell peppers and icicle radishes (which I never see in stores).

I'll likely never make this as written - but I may look into cutting it
down to use just one rack of lamb. And find a substitute for the wine.
I'm not against wine in cooking. But I don't stock, nor drink it. So ...

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

Title: Roasted Rack of Lamb w/Icicle Radishes
Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus
Yield: 11 servomgs

15 lb (4 racks) lamb
1 c Extra-virgin olive oil
Juice & zest of 1 orange
1/2 bn Fresh rosemary; needles
- stripped from the stem
Salt & fresh ground pepper
2 bn Icicle radishes; trimmed,
- well-washed
2 tb A-P flour
750 ml Red zinfandel wine
1 c Kalamata olives; pitted
2 bn WWatercress; trimmed, well
- washed

Recipe courtesy of Tyler Florence

Ask the butcher to remove the chine bone (back bone)
from each rack of lamb, to clean and "french" the ribs,
and trim the fat cap on the meat.

Set the oven @ 450ºF/232ºC.

In a small bowl, mix the olive oil with the orange
juice, zest, and half of the rosemary to flavor the oil.
Pour the rosemary oil over the lamb and rub it into the
meat really well; season with a generous amount of salt
and pepper. Place the racks of lamb side by side in a
large roasting pan, with the rib bones facing up; wrap
the bones in foil to prevent blackening in the oven.
Toss the radishes with a little oil and put them in the
roasting pan next to the lamb.

Roast until the internal temperature of the meat at the
thickest point registers 130 degrees F for medium-rare
doneness, about 40 to 50 minutes. The radishes should be
tender and golden.

Remove the racks of lamb to a carving board to rest,
tent them with foil. Drain the excess fat from the
roasting pan and set the pan on two burners over
medium-high heat. Sprinkle the flour into the pan
drippings and stir to cook out the starchy taste of the
flour. Gradually pour in the wine, stirring constantly
to scrape up the brown bits and avoid lumps. Toss in the
remaining rosemary and simmer for 15 minutes to reduce,
season with salt and pepper. Add the olives and cook
another 2 minutes to heat through.

To serve: Cut the racks of lamb between the ribs into
chops. Arrange 2 lamb chops on each plate with the
roasted radishes, the olive-wine sauce, and a small pile
of watercress.

Yield: 10 to 12 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Daffynition: Organic. (adj.) As played on a Wurlitzer.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Sean,

Radio gathering was at a pizza place down in Cary.

I've been to the John Deere factory in Cary once on a business trip.
Nice place.

Didn't know such a place existed, never heard about it. We don't get
down to Cary that often, usually North Raleigh is about as far as we go.
last year we debated going down to Cary for the Chinese lantern show but
bad weather forced it to close early, before we got there.

We're making a leg of lamb for Christmas dinner, doing it the same way
we do lamb shanks. Marinading it in Italian dressing, then braising it.
I'll probably do kasha with it, haven't decided on a vegetable yet. It's
only the 2 of us, but we may talk with our daughters via Zoom.


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


... A mind stretched by new ideas can never go back to its original size.

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

Hi Dave,

Radio gathering was at a pizza place down in Cary. Steve and I had afterward--bland. Sauce didn't seem to have any spicing in it, no red

One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie
Parker's Diner (featured on Crazy Fieri's Diners, Dives etc.) and
listed as one of to best diners in the US .... bought Gabatoni's from
its original owner.

Hopefully he will be able to get it back on its feet and do well.

Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
the area. But, they changed the recipe and their unbroken string of
"Best Of" awards stopped when they did so. Bill tells me e has the old recipe for their sauce and has hired one of the guys who ran the
kitchen during the hey-day to supervise and train staff. Hopefully the quality
of the pizza will return and a coupl of my groups which met monthly at Gabby's can come back and enjoy life again.

Sounds like he's got a good game plan. This radio group had met at
another pizza place, south of Raleigh. Pizza there had a thin, not quite cracker, crust, better seasoning but we prefer a thicker crust. Steve
and I usually split a 10" with traditional toppings there.

8<----- CHOP ----->8

We were in our Wegman's yesterday--produce section had a tasting
station featuring a piece of Christmas pear and a piece of Scottish Ceddar. Nice combo. Sam's Club had a tasting station of Cabot Seriously Sharp (one of our favorites) and another Cheddar; we got a taster of
the Seriously Sharp.

I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then
it dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.

Sam's Club was just setting up their tasting stations when we were
there. Guess they were aiming to hit people coming in on "lunch time",
saw probably 8-10 stations being prepped. Cheese one didn't have much
prep work so they were handing out samples early on.

Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission trips) had a big table set up with about 16 different kinds of cheese
cut into taster bits, in cups with toothpicks. You could go around the table picking all or just what tickled your fancy of the samples. Now, since Covid, they have a stand set up with a person passing out samples
of just a couple of their cheeses.

Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=

Handy; we have both Wegman's and Lidl "around the corner" from us, plus fresh basil in the raised bed outside. (G)

I got the evergreens out from the front of the house. But the raised
beds (three 4' X 8' X 30" tall) aren't in - and won't be until
(probably) next February.

We put them in a couple of years ago, concentrating on herbs but last
spring did sugar snap peas also.

I foresee a bounty of tomatoes, chilies, bell peppers and icicle
radishes (which I never see in stores).

We got some in a mixed bag of radishes at the local farmer's market a
few times.

I'll likely never make this as written - but I may look into

cutting DD> it down to use just one rack of lamb. And find a substitute
for the DD> wine. DD> I'm not against wine in cooking. But I don't
stock, nor drink it. So DD> ...

We buy small boxes for cooking only, usually a red and a white. Don't
use a lot at a time, just enough for a background note.

Title: Roasted Rack of Lamb w/Icicle Radishes
Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus
Yield: 11 servomgs

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


... It isn't hard to meet expenses...they're everywhere!

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

Ruth Haffly wrote to Dave Drum <=-

Radio gathering was at a pizza place down in Cary. Steve and I had afterward--bland. Sauce didn't seem to have any spicing in it, no red

One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie
Parker's Diner (featured on Crazy Fieri's Diners, Dives etc.) and
listed as one of to best diners in the US .... bought Gabatoni's from
its original owner.

Hopefully he will be able to get it back on its feet and do well.

Bill is quite the entrepeneur. Whern he took over Charlie Parker's he
had a diner, off the beatren track, in a quonset hut. It had already
been featured on the Food Network and won a national cooking/recipe competition. To top that Bill got them on the Best Diner's in USA listing.

Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
the area. But, they changed the recipe and their unbroken string of
"Best Of" awards stopped when they did so. Bill tells me e has the old recipe for their sauce and has hired one of the guys who ran the
kitchen during the hey-day to supervise and train staff. Hopefully the quality
of the pizza will return and a coupl of my groups which met monthly at Gabby's can come back and enjoy life again.

Sounds like he's got a good game plan. This radio group had met at
another pizza place, south of Raleigh. Pizza there had a thin, not
quite cracker, crust, better seasoning but we prefer a thicker crust. Steve and I usually split a 10" with traditional toppings there.

Gabatoni's won the Best Pizza category every year in both the State Journal
and the Illinois Times newspapers. Until the pandemic and the change in the recipe. Part of the deal was the "original" recipe and contact with one of
the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.

8<----- CHOP ----->8

Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=

Handy; we have both Wegman's and Lidl "around the corner" from us, plus fresh basil in the raised bed outside. (G)

I got the evergreens out from the front of the house. But the raised
beds (three 4' X 8' X 30" tall) aren't in - and won't be until
(probably) next February.

We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also.

Bingo. I had not thought of them. But, now .......

I foresee a bounty of tomatoes, chilies, bell peppers and icicle
radishes (which I never see in stores).

We got some in a mixed bag of radishes at the local farmer's market a
few times.

I'll likely never make this as written - but I may look into cutting
it down to use just one rack of lamb. And find a substitute for the
wine.

I'm not against wine in cooking. But I don't stock, nor drink it.

We buy small boxes for cooking only, usually a red and a white. Don't
use a lot at a time, just enough for a background note.

My nearby Walgreen's has a bin of small (150 mL?) bottles of reds and
whites suitable for cooking. Those are the ones I use.

Title: Roasted Rack of Lamb w/Icicle Radishes
Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus
Yield: 11 servings

Here's one that calls for wine. I've made it with and without wine and
the quality/taste does not suffer.

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

Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings

4 lb Stew beef, trimmed, in 2"
- pieces
1 c All-purpose flour
1/3 c Olive oil; more if needed
2 lg Onions; diced
6 oz Can tomato paste
1 c Dry red wine *
1 lb Potatoes; in 2" pieces
1/2 lb Baby carrots
2 c Beef broth
1 tb Salt
1 ts Dried thyme leaves
1 California bay leaf
1 c Peas; fresh or frozen

* may substitute unsweetened cranberry juice - UDD

Coat the beef in the flour. Heat a few tablespoons of
the oil in a large skillet over medium-high heat. Brown
the meat, a few pieces at a time, adding more oil as
necessary. Transfer to a 4 to 6 qt thick crockery pot.

Add the onions to the skillet and cook over medium heat
until tender, about 10 minutes. Stir in the tomato paste
and coat the onions; transfer to the pot.

Pour the wine into the skillet and scrape up any browned
bits; add to the cooker. Stir in the potatoes, carrots,
broth, salt, thyme, and bay leaf.

Cover and cook on top of heating stove for 7 1/2 hours.
Add the peas and heat through.

From: http://www.realsimple.com

Uncle Dirty Dave's Kitchen

MMMMM


... "Do anything, but let it produce joy" -- Henry Miller
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie

Hopefully he will be able to get it back on its feet and do well.

Maybe some place to check out if ever in the area?

Bill is quite the entrepeneur. Whern he took over Charlie Parker's he

Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in

"New and improved" isn't always so. The "old and still the same" can be
just as good, if not better, for most people. Owner may be thinking that
the new will make more money but if it's not as good as the old, it
won't.

change in the recipe. Part of the deal was the "original" recipe and contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.

As long as he hires good help.

8<----- CHOP ----->8

We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also.

Bingo. I had not thought of them. But, now .......

Easy to grow, easy to prepare. Pick, wash and eat raw. (G)

We buy small boxes for cooking only, usually a red and a white. Don't
use a lot at a time, just enough for a background note.

My nearby Walgreen's has a bin of small (150 mL?) bottles of reds and whites suitable for cooking. Those are the ones I use.

We get it at Publix--a lot easier than the ABC store and can get other groceries in the same trip.

Here's one that calls for wine. I've made it with and without wine and
the quality/taste does not suffer.

Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings

My basic beef stew is meat, onion, carrots, potatoes, mushrooms and
tomatoes. Other add ins, if in the fridge include celery, turnip or
parsnips. The tomato is usually in the form of sauce, as part of the
liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.

---
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)

Ruth Haffly wrote to Dave Drum <=-

One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie

Hopefully he will be able to get it back on its feet and do well.

Maybe some place to check out if ever in the area?

Bill is quite the entrepeneur. Whern he took over Charlie Parker's he

Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in

"New and improved" isn't always so. The "old and still the same" can be just as good, if not better, for most people. Owner may be thinking
that the new will make more money but if it's not as good as the old,
it won't.

My motto is "Dance with who brung you!"

change in the recipe. Part of the deal was the "original" recipe and contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.

As long as he hires good help.

I predict that he will. All of his staff at Charlie Parker's - with the exception of one "new hire" who was caught adding unauthorised tips to
credit cards. I was one of those who was got. She added a U$5 tip to an
U$8.89 tab. It was easy to spot since I never tip via plastic. Always
on the table. And always in my "wairess bait" format. Gold dollar coins, half-dollar coins and U$2 bills. Gets me remembered favourably and I get sparkling service on sbsequent visits. Bv)=

8<----- CHOP ----->8

We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also.

Bingo. I had not thought of them. But, now .......

Easy to grow, easy to prepare. Pick, wash and eat raw. (G)

Or use 'em in stir fries.

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

Here's one that calls for wine. I've made it with and without wine and
the quality/taste does not suffer.

Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings

My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.

Maybe it's my taster. But I couldn't determine any difference in that
recipe.

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

Title: 3-Envelope Crockpot Roast (Without The Envelopes)
Categories: Five, Beef, Herbs
Yield: 8 Servings

3 lb Chuck roast; trimmed
3 tb Ranch dressing mix; (below)
2 tb Gravy mix; (below)
2 tb Italian dressing mix;(below)
2 c Water

MMMMM---------------------RANCH DRESSING MIX--------------------------
1/3 c Dry buttermilk powder
3 tb Parsley flakes
2 1/2 ts Garlic powder
2 1/2 ts Onion powder
2 ts Dried minced onion
2 ts Dried dill weed
1 1/2 ts Kosher salt
+=OR=+
1 ts Salt
1 ts Black pepper

MMMMM-------------------------GRAVY MIX------------------------------
3 tb Beef bouillon granules
1 ts Onion powder
1 ts Garlic powder
1/2 ts Thyme
1/2 ts Pepper
1/2 c Flour

MMMMM--------------------ITALIAN DRESSING MIX-------------------------
1 tb Garlic powder
1 tb Onion powder
1 tb Sugar
2 tb Oregano
1/4 ts Thyme
1 ts Basil
1 tb Dried parsley
2 tb Salt

In a pan, heat 2 tsp of oil over medium-high heat. Brown
the roast on each side for 5 minutes. This step is not
mandatory but it does make the roast taste better!

Add the browned roast to the slow cooker.

In a bowl whisk the water together with the 3 mixes.
Pour the mixture over the roast.

Cover and cook on low for 8-12 hours (depending on your
slow cooker). You'll know the roast is done if you can
shred it easily.

RANCH DRESSING MIX: Run all the ingredients through a
blender or food processor. Pulse about 10 times until
all the granules are the same consistency. Store in an
airtight container. To make ranch dressing whisk
together 3 tb of ranch mix, 1 cup mayonnaise and 1 cup
milk until smooth. Refrigerate for half hour before
serving.

GRAVY MIX: Run all the ingredients through a blender or
food processor. Pulse about 10 times until all the
granules are the same consistency. Store in an airtight
container. To make gravy, mix 1/4 cup of mix with 2 cups
of milk or water in a saucepan. Whisk over medium heat
until smooth and it thickens.

ITALIAN DRESSING MIX: Run all the ingredients through a
blender or food processor. Pulse about 10 times until
all the granules are the same consistency. Store in an
airtight container. To make Italian dressing mix
together 1/4 cup cinder vinegar, 2/3 cup olive oil, 2
tb water and 2 tb mix. Store in the refrigerator.

UDD NOTES: This works perfectly in my 6 qt casserole
crockpot. I have now made up the "dry-mix" stuff above
but for the first go I used up some Ranch Dressing Mix
and Knorr Brown Gravy mix I had on hand. And used 2
cups of creamy Italian Dressing from a bottle in my
ice box in place of the water.

This is a *VERY* forgiving/flexible recipe.

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Kitchen

MMMMM

... In cold countries hot drinks are acceptable at most hours of the day
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in

"New and improved" isn't always so. The "old and still the same" can be just as good, if not better, for most people. Owner may be thinking
that the new will make more money but if it's not as good as the old,
it won't.

My motto is "Dance with who brung you!"

Works 99.99% of the time.

contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.

As long as he hires good help.

I predict that he will. All of his staff at Charlie Parker's - with
the exception of one "new hire" who was caught adding unauthorised
tips to
credit cards. I was one of those who was got. She added a U$5 tip to
an U$8.89 tab. It was easy to spot since I never tip via plastic.
Always
on the table. And always in my "wairess bait" format. Gold dollar
coins, half-dollar coins and U$2 bills. Gets me remembered favourably
and I get sparkling service on sbsequent visits. Bv)=

Fun to give--and get--those kind of tips. Good thing the new hire was
caught, hopefully before much damage was done.

8<----- CHOP ----->8

My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.

Maybe it's my taster. But I couldn't determine any difference in that recipe.

It's a very subtle taste, probably Michael would have picked it up but
not us "average tasters".

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

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


... Behind every good computer - is a jumble of cables!

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

Ruth Haffly wrote to Dave Drum <=-

Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in

"New and improved" isn't always so. The "old and still the same" can be just as good, if not better, for most people. Owner may be thinking
that the new will make more money but if it's not as good as the old,
it won't.

My motto is "Dance with who brung you!"

Works 99.99% of the time.

contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.

As long as he hires good help.

I predict that he will. All of his staff at Charlie Parker's - with
the exception of one "new hire" who was caught adding unauthorised
tips to credit cards. I was one of those who was got. She added a
U$5 tip to an U$8.89 tab. It was easy to spot since I never tip via plastic. Always on the table. And always in my "wairess bait" format.
Gold dollar coins, half-dollar coins and U$2 bills. Gets me remembered favourably and I get sparkling service on sbsequent visits. Bv)=

Fun to give--and get--those kind of tips. Good thing the new hire was caught, hopefully before much damage was done.

When I asked about the "high price" is when I learned she had been "outed"
- and my breakfast was comped. I'm reasonably sure they did the same for
anyone else who spoke up.

8<----- CHOP ----->8

My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.

Maybe it's my taster. But I couldn't determine any difference in that recipe.

It's a very subtle taste, probably Michael would have picked it up but
not us "average tasters".

True Dat! He amazed me more than once.

I first met MLoo at my first picnic at Pat Stockett's in Alabama.

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

Title: Crawfish Etouffee - Picnic
Categories: Loo, Seafood, Herbs, Chilies, Rice
Yield: 8 Servings

1/4 c Butter
1/4 c Shortening
1/2 c Flour
3 md Onions; chopped
1 Celery rib; minced (opt)
2 1/2 md Green peppers; diced
5 cl Garlic; mashed
2 qt Milder Ro-Tel Chopped
- Tomatoes
2 ts Thyme
1/2 ts Oregano
1/2 ts Basil
6 Fresh sage leaves; chopped
2 lb Peeled crawfish tails
- (that's what was
- available)
Hot sauce
Hot rice
3 Scallions; chopped (opt)

UDD sez: This was some good. I brought home ALL the
leftovers

Melt butter and shortening. Mix in flour and stir
constantly over low heat to make a medium brown roux.
Add onions and celery and stir over medium heat for a
minute. Add peppers and stir over medium heat for a
minute. Add garlic and stir over medium heat for a
minute. Add tomatoes and herbs. Cook over low heat an
arbitrary length of time, at least 20 min. Add crawfish
tails 15 minutes before serving.

Season to taste with hot sauce. Serve over rice and
sprinkled with scallions (which I forgot).

Michael Loo's recipe, Alabama Jam (Echo Picnic) 1998

* Origin: Lost in the SuperMarket *

Format by Dave Drum - 17 August 98

Uncle Dirty Dave's Archives

MMMMM

... I've found a great way to start the day - I go straight back to bed!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

As long as he hires good help.

I predict that he will. All of his staff at Charlie Parker's - with
the exception of one "new hire" who was caught adding unauthorised
tips to credit cards. I was one of those who was got. She added a
U$5 tip to an U$8.89 tab. It was easy to spot since I never tip via plastic. Always on the table. And always in my "wairess bait" format.
Gold dollar coins, half-dollar coins and U$2 bills. Gets me remembered favourably and I get sparkling service on sbsequent visits. Bv)=

Fun to give--and get--those kind of tips. Good thing the new hire was caught, hopefully before much damage was done.

When I asked about the "high price" is when I learned she had been
"outed" - and my breakfast was comped. I'm reasonably sure they did
the same for anyone else who spoke up.

Good way to keep a long time customer, may encourage a first timer to go
back with management like that.

8<----- CHOP ----->8

My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.

Maybe it's my taster. But I couldn't determine any difference in that recipe.

It's a very subtle taste, probably Michael would have picked it up but
not us "average tasters".

True Dat! He amazed me more than once.

I first met MLoo at my first picnic at Pat Stockett's in Alabama.

I met him on the phone in AZ; he'd come to the area to see a friend and
called me since we lived nearby but couldn't arrainge a meet up. Did
meet in person in HI when he came over with Carol Bryant and a couple
who'd moved to the main land but back to HI for the holidays. Had a nice
lunch at Sam Choy's "Breakfast, Lunch and Crab", one of our favorite
places in Honolulu.

---
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)