Ben Collver wrote to Dave Drum <=-

Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with
one change: i substituted black-eye peas for chickpeas. I was happy
with how it turned out.

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

Title: Slow-Cooked Vegetable Curry
Categories: Vegetables, Dairy, Herbs, Chilies
Yield: 6 servings

Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
No big deal and no one will report you to the food police.

I'm not overly fond of curry without sampling. There are many, many
different curry mixes. I wish the recipe writers would speciy which/
whose curry mix/powder/paste they used.

Biryani is pretty straight forward. I'll probably never make this recipe
as written since it's a "restaurant" quantity formula. I got it from my
local Gordon Food Service store where I score a lot of my staple
gropceries.

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

Title: Shrimp & Vegetable Biryani
Categories: Asian, Seafood, Rice, Herbs, Vegetables
Yield: 24 Servings

1 qt Water
1 tb Vegetable Base
12 oz Extra Virgin Olive Oil
3 lb Jumbo Spanish onions; diced
2 oz Chopped garlic
3 lb Yukon Gold potatoes; sliced
3 lb Cut green beans
3 lb Peas & carrots
3 lb Roma tomatoes
2 tb Mild chilli spice mix
1 tb Ground turmeric
1 tb Ground ginger
1 tb Ground cumin
2 (3") cinnamon sticks
1/4 oz Fresh mint leaves; chopped
12 oz Plain yoghurt
3 lb Basmati rice
9 lb Turmeric rice; separate
- recipe
144 md Peeled, deveined shrimp
1/4 c Fresh mint leaves

Wash hands. Wash all fresh, unpackaged produce under
running water. Drain well. Dissolve the vegetable base in
1 qt. of hot water. Stir until dissolved.

Add 2 oz. of olive oil to a nonreactive, heated rondeau.
Add the onions and garlic. Sauté until onions are
translucent. Add the stock potatoes, green beans, and peas
and carrots. Simmer 2-3 minutes. Season to taste with salt
and pepper. Add the tomatoes, chilli spice, turmeric,
ginger, cumin, cinnamon sticks, mint, and yogurt to the
vegetable mixture. Mix together using a rubber spatula.
Simmer 1-2 minutes. Stir frequently. If mixture seems too
dry, add water or stock. Spread out in full stainless
steel hotel pans in thin layers.

Allow to cool uncovered.

Transfer to storage containers. Cover and refrigerate
until needed.

CCP: Refrigerate at 41ºF/5ºC, or below.

FOR SERVICE: Prepare the basmati rice in a rice cooker per
manufacturer's instructions. Season to taste with salt and
pepper.

TO PREPARE A LA CARTE: Add 1 Tbsp. of olive oil to a
nonstick, heated sauté pan. Add 6 shrimp to the pan. Sauté
until opaque.

CCP: Final internal cooking temperature must reach a
minimum of 145ºF/63ºC, held for a minimum of 15 seconds.
Add 10 oz. of stew. Sauté until just warmed through.
Alternate 6 oz. each of warmed turmeric rice and basmati
in sectional layers in a heated serving bowl or on a
serving plate. Spoon the Shrimp mixture over the top of
the rice. Sprinkle 1/2 tsp. of chopped mint over the top
of the shrimp mixture.

Yield: 24 servings

Recipe from: http://www.gfs.com

Uncle Dirty Dave's Archives

MMMMM

... If only we'd stop trying to be happy we could have a pretty good time.
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Re: Slow-Cooked Vegetable Cur
By: Dave Drum to Ben Collver on Wed Mar 05 2025 06:54:04

Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
No big deal and no one will report you to the food police.

Whew! Glad i am not losing my home cookin superpowers.

I wish the recipe writers would speciy which/
whose curry mix/powder/paste they used.

I agree, and that is one thing i liked about the slow cooker curry
recipe you posted. It called for specific spices and not a pre-made
mix. When i was a kid they only sold bottles of yellow
"curry powder." It was generic and i still see it sold in spice
aisles and bulk bins.

The result is so much better when i roast whole spices and grind them
"fresh" for what i am cooking.

Here's a Blueberry Strudel recipe. When i was a kid, a German woman
sold homemade apple strudel every weekend at the Saturday market, and
it was affordable. I'd treat myself to it once or twice a year.

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

Title: Blueberry Strudel
Categories: Desserts
Yield: 8 Servings

1/4 c Honey
1/8 ts Salt
1/4 ts Allspice
1/4 ts Cinnamon
2 ts Lemn juice
2 tb Arrowroot
1 tb Unbleached white flour
2 c Fresh blueberries
8 Phyllo dough leaves
3 tb Butter; melted
1 ts Maple sugar

Preheat oven to 375?F.

Put honey in a 1 qt saucepan over low heat. Add salt, allspice,
cinnamon, and lemon juice, and stir well. When honey begins to boil,
add arrowroot and flour. Cook until thick. Add blueberries, stir
well, and cook 1 minute. Remove from heat and set aside.

Lay ot a sheet of phyllo dough on a counter. Lightly brush with melted
butter. Lay another sheet of phyllo on top of the first piece and
again brush with butter. Repeat 2 more times. Spread half the
blueberry filling evenly along the shorter side of the dough, leaving
a 2" border on either side and the end closest to you. Fold ends of
dough in over the filling. Now gently roll the dough up. Be careful
not to roll the dough up too tightly or it will burst when baking
(but too loose a roll will harm the strudel appearance).

Repeat this procedure once more, using up the remaining sheets of
phyllo dough and filling. Set strudels on a buttered cookie sheet and
brush them with remaining butter. Sprinkle tops with maple sugar.
Bake 20 minutes. Cool 30 minutes before serving, and then cut into
slices at an angle.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
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Ben Collver wrote to Dave Drum <=-

Re: Slow-Cooked Vegetable Cur
By: Dave Drum to Ben Collver on Wed Mar 05 2025 06:54:04

Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
No big deal and no one will report you to the food police.

Whew! Glad i am not losing my home cookin superpowers.

I wish the recipe writers would speciy which/
whose curry mix/powder/paste they used.

I agree, and that is one thing i liked about the slow cooker curry
recipe you posted. It called for specific spices and not a pre-made
mix. When i was a kid they only sold bottles of yellow
"curry powder." It was generic and i still see it sold in spice
aisles and bulk bins.

That's a safe curry to use in most recipes. And, chances arfe, that may
be the only curry that most 'Murricans have ever experiences. But, curry
is a wide field varying widely from region toi region inmIndia and even
further from country to country throughout Southeast Asia.

The result is so much better when i roast whole spices and grind them "fresh" for what i am cooking.

Fresh is usually best. Not just in curry.

Here's a Blueberry Strudel recipe. When i was a kid, a German woman
sold homemade apple strudel every weekend at the Saturday market, and
it was affordable. I'd treat myself to it once or twice a year.

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

Title: Blueberry Strudel
Categories: Desserts
Yield: 8 Servings

Certainly fresh is best in blueberries. Of course, there's fresh, as
in 'not in a can'. Then there's fresh-picked. I've had bothb ans there
is ataste difference. But watch the thorns when picking.

Here's the only strudel I've made myself. As an experiment it turned
out well. Both tasty and another box ticked. It also decided me to be
a continuing custumnor of my local craft bakery.

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

Title: Raisin-Pear Strudel
Categories: Pastry, Fruits, Desserts, Citrus, Dairy
Yield: 8 Servings

1 1/2 lb (3 md) pears; peeled, diced
1/2 c Golden raisins (sultanas) *
1/2 c Pecans; chopped (opt)
3 tb Sugar
1 1/2 ts Lemon juice
3/4 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Salt
1/3 lb Phyllo dough; thawed
6 tb Butter; melted
1/4 c Crushed Italian macaroons
- (amaretti)
Confectioner's sugar
1/2 c Heavy cream; whipped

About 2 hours before serving: Peel and dice pears. In a
large bowl, toss pears with raisins, nuts (option) sugar,
lemon juice, cinnamon, cloves, and salt.

Brush each phyllo sheet with melted butter (keep remaining
sheets under damp towel until ready to use). On waxed
paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
(trim or overlap to make it this size). Lay another phyllo
sheet on top, continuing to brush each sheet with melted
butter and on every other sheet sprinkling the crushed
amaretti.

Preheat oven to 375oF/190oC.

Cut layered phyllo lengthwise in half, then cut each half
crosswise into 4 pieces to make 8 rectangles in all (use
ruler if desired to cut them even). Starting along a short
side of one rectangle, spoon 1/8 of the pear mixture side,
roll phyllo, jelly-roll fashion. Place roll, seam side
down, on large, ungreased cookie sheet. Repeat until all
rectangles and the pear mixture are used.

Brush rolls with remaining melted butter. Bake rolls 25 to
30 minutes until golden brown. Serve warm or cool on a
wire rack to serve later.

To serve, sprinkle with some confectioners' sugar and top
with whipped cream.

Serving Size: 8

* UDD Note: Soaking the raisins in a reasonable brandy
overnight adds a nice extra layer of flavour. This
highly optional step will depend on your tastes, the
availability of the brandy, and whether you think of
it in time.

Recipe from: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... Escoffier had little to say about pumpkin pie spice.
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Hi Ben,
In a message to Dave Drum you wrote:

I agree, and that is one thing i liked about the slow cooker curry
recipe you posted. It called for specific spices and not a pre-made

Since we're on the topic of curry. I know each household makes their own
garam masala (spelling?). Is there a version you make that you want to
share Ben?

I'd like to make one from scratch so I can adjust the levels of heat for
my ghost like white wife. (Black pepper is too spicy for her)

Shawn

... Screams? WHAT screams? Oh, those? Ignore them...


--- Grumble
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Re: Slow-Cooked Vegetable Cur
By: Dave Drum to Ben Collver on Thu Mar 06 2025 00:17:00

Certainly fresh is best in blueberries. Of course, there's fresh, as
in 'not in a can'. Then there's fresh-picked. I've had bothb ans there
is ataste difference. But watch the thorns when picking.

So true, fresh is best, homemade is better, and wild is even better yet. Blueberries grow both in the Coast Range and Cascade Range here in Oregon. There are usually other berries growing in the same area, including
service berries (ho hum) and blue huckleberries (yum yum!).

Here's the only strudel I've made myself. As an experiment it turned
out well. Both tasty and another box ticked. It also decided me to be
a continuing custumnor of my local craft bakery.
Title: Raisin-Pear Strudel

I'd eat that!

Here's an unusual strudel recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Asian Pear and Lyche Strudel
Categories: Desserts, Cakes, Fruits, Chinese, Myan
Yield: 8 Servings

3 Phyllo dough sheets
1/4 c Butter; melted
1/3 c Coconut; toasted, shredded
2 c Lyche; seeded, halved
1/4 c Walnuts; roasted, chopped
1/4 c Raisins; soaked in plum wine
3 tb Candied ginger
1 1/2 c Asian pear; peeled, diced
1 ts Lemon zest
1 tb Sugar
1 tb Lime or lemon juice
1 ts Five spice powder
1 tb Plum wine
Confectioner's sugar

Filling:

Soak your golden raisins in plum wine overnight or longer.

Depending on the ingredients available to you, mix appropriate
quantities up so as to fill the dough. You can certainly use more
or less of each ingredient to suit your individual tastes. You'll
need about 4 cups total filling.

Assembly:

Spread the two sheets of phyllo dough out on your work surface, one
on top of the other. Paint the top layer of dough with some of the
melted better and then spread a nice thin layer of toasted coconut
over the entire pastry.

Pour your filling along the long edge of the phyllo dough, and roll
the dough up as tightly as possible (remember to fold in the ends
as you roll so the ends are "sealed") and put on a non-stick baking
sheet.

Paint the top of the roll with melted butter and bake at 350?F
until the dough is golden brown.

When done, take the strudel out of the oven and let it cool on a
rack. Just before serving, sprinkle a little powdered sugar over
the top. Slice the roll on a diagonal for a more attractive
presentation.

For elegant presentation, you might serve the strudel pieces on a
plate with slices of kiwi, orange, lemon, and pear as garnish.

Recipe by Yan Can Cook by Martin Yan, PBS Series, 11/8/94

MMMMM
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Re: Slow-Cooked Vegetable Cur
By: Shawn Highfield to Ben Collver on Thu Mar 06 2025 05:50:00

Since we're on the topic of curry. I know each household makes their own garam masala (spelling?). Is there a version you make that you want to share Ben?

Thanks for asking. Here's a good garam masala recipe. I spell it the same way. I imagine you might lower the heat to desired ghost level. ;)

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

Title: Best Garam Masala Ever
Categories: Indian, Spices
Yield: 1-1/2 Cups

1 1/2 tb Whole black cardamom (10)
1 tb Whole green cardamom (40)
3 Cinnamon sticks (3")
1 tb Whole cloves
1/4 c Black peppercorns
1/2 c Cumin seeds
1/2 c Coriander seeds

Break open cardamom pods, remove seeds and reserve. Discard skins.
Crush cinnamon with a kitchen mallet or rolling pin to break it into
small pieces. Combine all the spices together.

Preheat a large, heavy iron frying pan on a stovetop burner at medium
heat for 2 minutes. Add the spices and roast over medium heat,
stirring and shaking the pan constantly in order to prevent burning.
For the first minute or two, nothing will happen--the spices are
losing their moisture during this time--and then all of a sudden they
will start to brown. This is a crucial period: If you don't watch
them carefully and stir them constantly, they will burn almost
instantly. As the spices brown, they will begin to smoke, releasing
the sweet fragrance of roasting spices. Roast them until they turn
dark brown (I roasted mine to medium brown). Turn down the heat a
little if they seem to be browning too quickly. 1-1/2 cups garam
masala will take about 10 minutes. Take the browned spices out of the
pan immediately, and put them into a clean, dry bowl to cool
completely before using.

Put the spices in a coffee grinder and grind them to a fine powder. A
food processor is not suitable for grinding this blend.

This garam masala will keep for 3 months at the very least, if stored
in airtight containers in a cool, dry place.

Recipe by Classic Indian Cooking by Julie Sahni

MMMMM
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Ben Collver wrote to Dave Drum <=-

Certainly fresh is best in blueberries. Of course, there's fresh, as
in 'not in a can'. Then there's fresh-picked. I've had bothb ans there
is a taste difference. But watch the thorns when picking.

So true, fresh is best, homemade is better, and wild is even better
yet. Blueberries grow both in the Coast Range and Cascade Range here in Oregon. There are usually other berries growing in the same area, including service berries (ho hum) and blue huckleberries (yum yum!).

We have a couple "U-Pick" orchards offering blueberries 'in season'. I'll
buy some 'they picked' berries when I need some. At 82 and on oxygen I'm
just not up for pretending to be a farmer. Bv)=

Last blueberries I picked with off the plant were on the banks of Puget
Sound at ther Hap Newsome hosted picnic in Tacoma.

Here's the only strudel I've made myself. As an experiment it turned
out well. Both tasty and another box ticked. It also decided me to be
a continuing custumnor of my local craft bakery.
Title: Raisin-Pear Strudel

I'd eat that!

Here's an unusual strudel recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Asian Pear and Lyche Strudel
Categories: Desserts, Cakes, Fruits, Chinese, Myan
Yield: 8 Servings

Unusual ingresients but it looks tasty. And qualifies as "fusion" cuisione.

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

Title: Blueberry-Orange Pancakes
Categories: Breads, Dairy, Citrus, Fruits
Yield: 9 Pancakes

1 c Almond milk greek yogurt *
2 lg Eggs; whisked
Zest of 2 oranges
3 tb Orange juice
2 tb Maple syrup or sorghum
1 ts Vanilla extract
1 c Tapioca flour
1 c Almond flour
1 ts Baking powder
pn Salt
1 c Blueberries; more as garnish

Whisk together yogurt, eggs, zest, orange juice, syrup,
and vanilla extract in a large bowl.

Mix in tapioca flour, almond flour, baking powder and
salt. Fold in blueberries.

Place pan over medium heat, grease pan, then use an ice
cream scoop to scoop the batter onto pan. Cook on each
side for 2-3 minutes, until bubbles begin to show in the
batter, then flip.

Top pancakes with blueberries and syrup.

* I have used standard Chobani Greek Yoghurt if making
from "scratch" as well as self-rising flour in place
of the non-wheat flour(s). I've never made these with
maple syrup since I don't care for that old tradition.

RECIPE FROM: https://paleomg.com

Uncle Dirty Dave's Kitchen

MMMMM


... All but the genetically twisted appreciate cilantro.
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Hi Ben,
On <Fri, 06 Mar 25>, you wrote me:

Thanks for asking. Here's a good garam masala recipe. I spell it
the same way. I imagine you might lower the heat to desired ghost
level. ;)

Sometimes if I sneak the pepper in and it's ground fine enough I can get
away with a bit. LOL

Honestly this will be more for me as we do a pot luck at work and we have
a lot of different nationalities at work a nice Indian style dish covers
a lot of people's tastes.

Shawn

... Computers run on smoke. If it leaks out they won't work.


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Re: Blueberries was:Slow-Cook
By: Dave Drum to Ben Collver on Fri Mar 07 2025 05:43:09

Last blueberries I picked with off the plant were on the banks of Puget Sound at ther Hap Newsome hosted picnic in Tacoma.

I had a job picking blueberries when i was 14 and 15 years old. It paid by
the pound, which worked out to less than minimum wage, but i was a happy camper. It helped pay my way to scout camp in the summer.

Title: Blueberry-Orange Pancakes

Just this morning i had Cranberry Orange Pancakes. Mandarin oranges and a discount store jar of cranberry jam expired in 2018, but it still smells
and tastes great.

I seem to recall you like popcorn. Here's a recipe for Taco Popcorn.

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

Title: Taco Popcorn
Categories: Snacks
Yield: 9 Cups

8 c Popped popcorn
1 c Tortilla or corn chips;
-crushed; (optional)
3 tb Butter
1 tb Taco seasoning mix

MMMMM--------------------CHEESE TACO POPCORN-------------------------
1/2 c Cheddar cheese; grated

Place popcorn and chips (if desired), in large bowl. In saucepan melt
butter over low heat--stir in taco mix, then remove from heat.
Dribble over popcorn, tossing with hands to coat thoroughly. Serve.

Cheese Taco Popcorn:

Spread popcorn mixture on greased baking sheet--sprinkle with cheese.
Place under broiler about 1 minute, until cheese melts. Cool before
serving.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
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Ben Collver wrote to Dave Drum <=-

Last blueberries I picked with off the plant were on the banks of Puget Sound at ther Hap Newsome hosted picnic in Tacoma.

I had a job picking blueberries when i was 14 and 15 years old. It
paid by the pound, which worked out to less than minimum wage, but i
was a happy camper. It helped pay my way to scout camp in the summer.

There's all kinds ways to be the "minimum wage". Paperboy, for instance. Although that's a defunct job now. When I got back home after my cruise
with Uncle Sugar's Yacht Club my first gig was a min wage (80c/hr) deal
in a fats food start-up called "The Broiler". Since I was older than their
more usual high school hires I soon got moved into management and given
a salary. Which sounded good at the time. Then I did the math and found
that I was actually getting less per hour then the 80c minimum wage paid
to hourly employees.

Title: Blueberry-Orange Pancakes

Just this morning i had Cranberry Orange Pancakes. Mandarin oranges
and a discount store jar of cranberry jam expired in 2018, but it still smells and tastes great.

"Expiration" dates, as I have noted before are usually "best by" dates.
And are, for the most part arbitrary and set by guesswork. If it's in a
sealed container and the packaging is not bulged or otherwise deformed
it's OK to consume.

I seem to recall you like popcorn. Here's a recipe for Taco Popcorn.

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

Title: Taco Popcorn
Categories: Snacks
Yield: 9 Cups

I've made something like this - less the Fritoes - a coupoe times. I'm
not doing popcorn as much these days. If you've ever had a popcorn hull
get between your falsies and gums you'll understand why. Bv)=

My favourite use for panquakes:

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

Title: Pancake Sandwich
Categories: Breads, Pork, Eggs
Yield: 4 Servings

MMMMM--------------------------PANCAKES-------------------------------
1 lg Egg
8 oz Lemon-lime or club soda
1 3/4 c Aunt Pajama's Pancake Mix*

MMMMM--------------------------FILLINGS-------------------------------
Per serving
2 lg Eggs; cooked as desired
Salt & pepper
1 sl Cheese
1 sl Ham
+=OR=+
3 sl Cooked bacon
+=OR=+
2 Sausage patties
Softened butter
Jam or jelly or fruit
- preserves

* separate recipe - or buy Aunt Jemima's at the store.

Into blender, put egg, soda and prepared pancake mix.
Blend at high speed until smooth, 1 minute. Allow 1/3
cup batter for each 6" pancake.

Make eight (6") pancakes. Serve each diner two pancakes
and let them assemble their sandwich from the prepared
fillings

Makes four substantial breakfasts.

Uncle Dirty Dave's Kitchen

MMMMM

I'll sometimes do this in a breakfast joint if they offer pancakes in
place of toast with their breakfast dishes.
... You cannot have a felony without an 'ELON'
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Re: Blueberries was:Slow-Cook
By: Dave Drum to Ben Collver on Sun Mar 09 2025 05:25:00

... I soon got moved into management and given
a salary. Which sounded good at the time. Then I did the math and found that I was actually getting less per hour then the 80c minimum wage

Ah, the salary trap. And the buck stops with you. If someone flakes, you
make up the difference.

Title: Pancake Sandwich

Here's a Taiwanese pancake sandwich recipe. Looks a little like a
breakfast burrito in the photos.

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

Title: Bec Scallion Pancake Breakfast Sandwich
Categories: Breakfast, Sandwich, Chinese, Taiwanese
Yield: 1 Servings

1 Prepared scallion pancake
- dough
2 tb Unsalted butter;
- cut into pieces
2 lg Eggs; beaten
Kosher salt; as needed
Freshly ground black pepper;
- as needed
1/3 c Sharp cheddar cheese;
- shredded
1 Green onion; thinly sliced
1 tb Chili crisp
3 Pieces cooked applewood
- smoked bacon

Preparation time: 10 minutes
Cooking time: 15 minutes

A classic bacon egg and cheese breakfast sandwich is enveloped in a
flakey scallion pancake for a winning morning combination.

Stretch and pull the scallion pancake dough so it is the same size as
the width of the pan.

Heat a large nonstick pan over medium heat. Add the butter and allow
to melt. Add the eggs, tilting the pan around so the eggs cover the
surface evenly.

Working quickly, season the eggs with salt and pepper. Add the cheese
evenly over the egg. Sprinkle the green onion over the eggs. Drop the
chili crisp down the middle of the eggs and place the bacon on top.

Lay the scallion pancake over the top of the eggs. Use a spatula to
carefully flip it over so the scallion pancake now sits touching the
pan. Use the spatula to carefully fold the sides up and over. Let the
scallion pancake cook until golden brown and crispy, about 4 minutes.

Flip the pancake once more and continue to cook until golden brown,
about an additional 3 minutes.

Remove to a cutting board and cut in half. Serve immediately.

Recipe by Kylie Mazon-Chambers

Recipe FROM: <https://cookingwithcocktailrings.com/
scallion-pancake-breakfast-sandwich-bec/>

MMMMM
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