• Set It On Fire was: Real

    From Dave Drum@1:2320/105 to Ruth Haffly on Fri Apr 26 05:21:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    Chicken/poultry liver is a favourite. And I've tried sheep liver
    more than once. But never again pork liver.

    We've never tried sheep's liver, never had the opportunity.

    Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
    far better job with English than I could with French. I made this once
    and it was tasty ... but I had a problem finding the cognac to "flame"
    at the finish. Wound up using some Christian Brothers brandy I scored
    from an Episcopal priest .... as near as I could figure the call out
    in the recipe was the equivalent for a teaspoonful. I used a
    tablespoon and let it burn a bit longer to burn off the alcohol.

    I've not made it without the flambe step so I don't know what effect
    it would have on the taste/texture of the finished dish.

    We'll probably look into some alternative way to give it a bit of the
    same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
    not one that I'd want to try making.

    Accordig to the Wiki: "Flambiing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled
    off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.

    Whether or not there is a change in flavor as a result of flambeing is unclear. Some claim that because the flame is above the food, and since
    hot gases rise, it cannot significantly affect the flavor. Indeed, experimental work shows that most people cannot tell the difference. That said, in an informal taste test conducted by the Los Angeles Times of
    two batches of caramelized apples (one flambeed and one simmered), one
    tester declared the "flambeed dish was for adults, the other for kids."
    Others, however, dispute this and quote celebrated French chefs who
    claim that flambeing is strictly a show-biz aspect of the restaurant
    business that ruins food but is done to create an impressive visual presentation at a dramatic point in the preparation of a meal."

    I have noted that setting it alight is always "at table" never in the
    kitchen. So the "show biz" claim in the Wiki article is on-target. And
    it does look spectacular - especially in a dimly lit bistro. Lights up
    the room ... which is OK so long as it doesn't set off the sprinklers.

    Here's a tasty dish for which I have recipes that call for setting it
    on fire and recipes that leave well enough alone.

    It's from America's Test Kitchen which means it's in fine detail and
    fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher
    Kimball - not retired) presenting it on their PBS TV show. Be sure to
    read my note at the bottom. Bv)=

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

    Title: Steak Diane
    Categories: Beef, Vegetables, Herbs, Wine, Booze
    Yield: 6 Servings

    4 tb Oil
    4 ts Tomato paste
    1 1/3 c Onions
    1/2 c Whole carrots
    4 cl Garlic
    1/4 c Water
    4 ts Unbleached A-P Flour
    1 1/2 c Dry red wine
    3 1/2 c Beef broth
    1 3/4 c Chicken broth
    2 ts Black pepper
    3 ts Fresh thyme
    2 Whole bay leaves
    48 oz Strip steak
    2 tb Shallot
    1/4 c Cognac
    2 ts Dijon mustard
    2 tb Butter
    1 ts Worcestshire sauce
    2 tb Chives

    FOR SAUCE: Heat 2 tablespoons of oil and tomato paste in
    a dutch oven over medium high heat. stir constantly,
    until brown, about 3 min. Add onions, carrot, garlic
    (all chopped fine). Cook stirring until brown about 2
    minutes. Add 2 Tbsp water when needed to prevent
    scorching. Add flour cook 1 minute. Add wine, stir
    bottom of pan to get off browned bits. bring to boil.
    stir constantly until thickened; add beef, chicken broth
    and rest of herbs. bring to boil and cook uncovered,
    occasionally scraping bottom and sides until reduced to
    2 1/2 cups. 35-40 minutes.

    Strain mixture pressing solids to get all liquid. About
    1 3/4 cups.

    FOR STEAKS: Heat 1 tbsp oil in a 12 in skillet over
    medium high heat. until smoking. Meanwhile, season
    steaks w/salt and pepper. Place 2 steaks (that you have
    pounded to 1/2" thick, and cut away excess fat) in the
    skillet and cook until well browned 1 1/2 minutes per
    side. Transfer steaks to large platter and tent with
    foil. Do second batch.

    FOR SAUCE: Off heat add last of oil and shallot to the
    now empty skillet. Using residual heat cook, stirring
    frequently until soft and brown 45 seconds. Add cognac
    and let stand until warm (10 seconds), then set skillet
    over high heat. Using long match ignite the cognac and
    shake skillet until flames subside, then simmer the
    cognac until reduced to about 1 tablespoon, 10 seconds.
    Add sauce base, mustard and simmer until thickened and
    reduced to 1 cup, 2-3 minutes. Whisk in butter. Off the
    heat add worchestshire sauce and accumulated juices from
    the steaks, and 1 tablespoon of chives (chopped). Season
    to taste.

    Serve steaks with sauce and chives. Immediately.

    UDD NOTE: This recipe is included in my archives to
    help illustrate the sillinesses that some people get
    up to. It stands scant chance of being converted to
    "UDD's Kitchen" status.

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:2320/105 to Ruth Haffly on Fri Apr 26 06:06:00 2024
    Ruth Haffly wrote to Shawn Highfield <=-

    I won't, probably good chance we'll never meet--unless we do the drive
    up to Nova Scotia with the camper some time.

    Then it's a short 8 or so hour drive here. ;)

    It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
    NS. He was able to pull in at Sydney, NS and one of the tours available was to the Alexander Graham Bell museum at Badeck. We went on that,
    didn't have as much time as we would have liked at the museum so that
    got us thinking about possibly driving up some day. We also stopped in Halifax, NS the next day and did a harbor tour.

    The cruise was nice--food was good but I think the Celebrity Cruise
    ship we were on back in 2017 was even better. We ate together in the
    main dining room for supper but other times were on our own so Steve
    and I usually headed to the buffet deck for breakfast and lunch. Had a good long (probably about 2 hours) talk one morning over an extended breakfast with a couple from England on a wide variety of topics.

    Easiest way yo get to Toronto from N.S. would be to drop back into the
    States and point west on I-90 to Buffalo, NY then tip it north to Toronto.

    I'd not want to do it pulling a cramper trailer. But, other than a few
    areas of urban sprawl it can be a pretty drive. And once in Canuckistan
    you can jump on the 401, one of Canada's nice East-West highways and
    zoom west until you get to to Windsor. Then drop back into USA and the Interstate system and keep on West until one of the daughters is near.

    Bv)=

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

    Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
    Categories: Fruits, Spices, Preserving
    Yield: 7 Quarts

    MMMMM--------------------------PEACHES-------------------------------
    10 lb Peaches (abt 15 large)
    14 Cinnamon sticks
    3 1/2 ts Whole cloves
    3 1/2 ts Whole allspice

    MMMMM---------------------------SYRUP--------------------------------
    12 c Granulated sugar
    +=OR=+
    6 c Granulated sugar (for light
    - syrup)
    12 c Water

    Prepare your water bath canner and clean jars. Start the
    canner coming to a boil. If it is ready before the fruit
    you can turn it off. It will come back to a boil very
    quickly when you are ready.

    Put spices into the jars. 1/2 teaspoon of whole
    allspice, 1/2 teaspoon of cloves, 2 whole cinnamon
    sticks per jar.

    Prepare desired sugar syrup by heating water and sugar
    in a sauce pan until sugar is dissolved. Set it aside.

    Blanch peaches by dipping in boiling water for 30-60
    seconds. Use a large slotted spoon and do 5 peaches at a
    time. Immediately remove peaches to a sink or bowl with
    ice water to stop the cooking.

    Slice each peach in half along the natural line of the
    peach. The skin will slip off easily after it is cut.
    Remove skin, pit, and any little fragments of pit left
    in the peach.

    Fill one jar at a time. Each peach half is supposed to
    be packed pit side down. As you fill a jar, cover the
    peaches with hot syrup leaving 1/2" head space.

    Load 7 quarts into a boiling water bath canner. Make
    sure the jars are covered by at least 2" of water.

    Bring the water back to a boil. Process for 30 minutes.

    Remove jars of peaches and place on a towel to cool.
    Allow them to come to room temperature. The lids will
    seal at this time. Any lids that do not seal need to be
    processed again or refrigerated and eaten within a week.
    Sealed jars can be labeled and stored on a shelf out of
    direct light for up to two years.

    By: Mrs. George W. Moore

    FROM: St. Martha's Guild, St. Paul's Episcopal Church,
    Carlinville, Illinois 62626

    From: http://www.carlinvillechristmasmarket.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Carol Shenkenberger@1:275/100 to Sean Dennis on Fri Apr 26 17:26:46 2024
    Re: Re: Cookware (part #2)
    By: Sean Dennis to Dave Drum on Fri Apr 19 2024 08:13 pm

    Dave Drum wrote to Carol Shenkenberger <=-

    https://www.thespruceeats.com

    See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.

    Continuing on my theme for this packet:

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

    Title: Mom's Chop Suey
    Categories: Main dish
    Yield: 4 Servings

    2 c Pork or chicken, chopped
    3/4 c Onion, chopped
    2 tb Sugar
    2 tb Soy sauce
    1 lg Can Chinese vegetables

    Fry meat until nearly done. Add sugar, soy sauce, and juice from
    canned veggies. Add onion and cook until tender. Add veggies. Add 1c
    water. Thicken with corn starch <take 1/4c cold water and 2T corn
    starch>.

    Serve hot with rice and chow mein noodles.

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

    MMMMM

    -- Sean

    ... Okay, who put a "stop payment" on my reality check?

    That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the directions) and locally it's 64cents a serving.

    xxcarol
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  • From Shawn Highfield@1:154/700 to DAVE DRUM on Sat Apr 27 05:57:00 2024
    Quoting Dave Drum to Ruth Haffly <=-

    Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
    into USA and the Interstate system and keep on West until one of the daughters is near.

    Zooming on the 401 is only possible in the middle of the night and even
    then you'll probably hit a traffic jam.

    Shawn

    ... Feed the wolf as you will; he will always look to the forest.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Fri Apr 26 13:51:31 2024
    Hi Shawn,


    It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,

    If you make it to this part of Ontario be sure to let us know.

    Will do, we might make it a part of a trip to VT. We'll be going up
    again this year, hopefully no disaster relief this time but "normal"
    VBS, community service and so on. Maple creemees will be a must.


    The cruise was nice--food was good but I think the Celebrity Cruise
    ship we were on back in 2017 was even better. We ate together in the

    We haven't done a cruise yet, though friends of ours keep telling us
    to try one.

    We thought our first Alaska one would be the "one and only", then
    Steve's mom wanted to do a family one to New England. While on that one,
    Steve decided to book another Alaska trip to catch some of the things we
    didn't on the first trip.

    His parents and sisters have done a good bit of cruising but my parents
    never did. Could be because Dad was WWII, Navy. One of my mom's sisters
    did a fair amount of winter cruises to the Carribean area, especially
    after her mom had a series of strokes, et. It was one way she could get
    away for a few days yet be close enough to home (New Jersey) if needed.
    After her mom passed away, she ranged further in her travels.

    On our last cruise, since we didn't have family with us, we did
    something differrent for the evening meal. We said that we would share a
    table with whoever the wait staff would seat with us. As a result, we
    shared the table with people from all over the world, quite an
    interesting experience talking with them. One night we had all Americans
    at the table but from different parts of the country so again, we had
    quite the interesting conversation. That's been one of the fun parts of
    these cruises--get to meet people from all over the world, with life
    stories so different from yours.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Apr 26 14:09:02 2024
    Hi Dave,

    I've not made it without the flambe step so I don't know what effect
    it would have on the taste/texture of the finished dish.

    We'll probably look into some alternative way to give it a bit of the
    same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
    not one that I'd want to try making.

    Accordig to the Wiki: "Flambiing reduces the alcohol content of the
    food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for
    a Maillard browning
    reaction or for caramelization.

    I think it's more for the WOW! effect than anything else.

    I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
    it does look spectacular - especially in a dimly lit bistro. Lights up
    the room ... which is OK so long as it doesn't set off the sprinklers.

    It definatly is an eye catcher, especially if they dim the lights. Our
    last couple of cruises were on Princess line ((The Love Boat) ships;
    they did a Baked Alaska parade one night at dinner. Basically, get
    everyone seated, eating and almost ready for dessert. Then they dimmed
    the lights in the dining room and paraded around with about a dozen
    flaming Baked Alaskas. Not sure as I didn't get a close up look as to
    how they kept the flames going but it was quite the show, especially the
    night they did it on the Alaska trip--we'd spent the day cruising in
    Glacier Bay.

    Here's a tasty dish for which I have recipes that call for setting
    it DD> on fire and recipes that leave well enough alone.

    It's from America's Test Kitchen which means it's in fine detail and
    fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
    read my note at the bottom. Bv)=

    Title: Steak Diane
    Categories: Beef, Vegetables, Herbs, Wine, Booze
    Yield: 6 Servings

    I've got the recipe as I've got several ATK compilation books and a
    couple of years of the magazine. IIRC, I've seen a (very) few of the
    shows but have enjoyed reading the magazine to find out just "how did
    they do that". Tried a few recipies from the magazine but most of them
    were not really to our taste.


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


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Apr 26 14:18:33 2024
    Hi Dave,


    I won't, probably good chance we'll never meet--unless we do the drive
    up to Nova Scotia with the camper some time.

    Then it's a short 8 or so hour drive here. ;)

    It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the


    Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
    Toronto.

    We have family in western NY so it would be an easy trip from there.
    Another possibility would be in conjunction with our mission trips to
    VT, but then, we usually stop in NY as part of those.


    I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in

    We've towed on all kinds of roads so it wouldn't be a problem. As long
    as the GPS is accurate and traffic is flowing well, cities are not a
    problem. Last year we went thru Austin on a Saturday afternoon--lots
    more traffic and construction than we'd anticipated but the GPS was
    accurate and we got thru without incident.


    Canuckistan you can jump on the 401, one of Canada's nice East-West highways and
    zoom west until you get to to Windsor. Then drop back into USA and the Interstate system and keep on West until one of the daughters is near.

    Depends on what other plans we have. This year there's no graduations or weddings, other trips are spaced so that we're not going any further
    west than Ohio. Have to plan the western trips well in advance since
    we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
    that claimed no affiliation with the NC chain but did carry the same
    house brands. Harmon's, just down the road from our daughter in UT, has
    a good sized store that is very similar to Wegman's, maybe closer to
    Publix or a big Harris Teeter but a fun store to shop in.

    ---
    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)
  • From Mickey@1:229/307 to Shawn Highfield on Sat Apr 27 23:10:04 2024
    Re: Real Deal
    By: Shawn Highfield to DAVE DRUM on Sat Apr 27 2024 05:57:00

    Zooming on the 401 is only possible in the middle of the night and even
    then you'll probably hit a traffic jam.

    Shawn


    THAT'S Guaranteed! Stupid people. :)


    .
    Mick Manning
    Central Ontario Remote | centralontarioremote.net:23

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  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Sun Apr 28 07:14:00 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    If you make it to this part of Ontario be sure to let us know.
    Will do, we might make it a part of a trip to VT. We'll be going up
    again this year, hopefully no disaster relief this time but "normal"
    VBS, community service and so on. Maple creemees will be a must.

    Sounds good. When we are in the woods we'll tell campground owner you're coming and then he won't be "Full". LOL

    We thought our first Alaska one would be the "one and only", then
    Steve's mom wanted to do a family one to New England. While on that
    one, Steve decided to book another Alaska trip to catch some of the
    things we didn't on the first trip.

    We have friends who are addicted to crusing. They go on at least 2 a year.
    We cant' afford that, but maybe once in a lifetime we can save for it so
    that's what I've been trying to do.

    shared the table with people from all over the world, quite an
    interesting experience talking with them. One night we had all

    That would be something I would look forward too.

    Shawn

    ... Behind every successful man is an astonished mother-in-law.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:2320/105 to Shawn Highfield on Sun Apr 28 05:51:00 2024
    Shawn Highfield wrote to DAVE DRUM <=-

    Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
    into USA and the Interstate system and keep on West until one of the daughters is near.

    Zooming on the 401 is only possible in the middle of the night and even then you'll probably hit a traffic jam.

    It's been over 35 years since I was on the 401 - so I'm working from an idealized memory. My first "real" experience with Canada (other than
    nipping over the Ambassador Bridge to Windsor to drop a trailer laod of
    bottles off at Hiram Waler's plant in Walkerville was when I was Road
    Race Products manager for Hoosier tire. We were covering a race in
    Quebec at San Air Sp;eedway. Crossed iknto Canada at Thousand Islands
    point of entry and set off on the 401 to Montreal, thence on to St. Pie
    abd the racetrack. Stopped at a service plaza for some breakfast and to
    get the bad taste of our experience with the Douanes Canada minions
    strutting their stuff at the point of entry. Had a very nice breakfast
    and when I handed the cashier a U$20 bill and got C$30 and a bit more
    in change I remarked to my crew "I think I'm going to like this country." Bv)=

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

    Title: Canadian Rabbit Stew
    Categories: Game, Vegetables, Herbs, Breads
    Yield: 3 Servings

    1 lg Whole rabbit
    1 qt Water
    2 tb Cornstarch
    6 Sliced carrots
    6 md Potatoes; diced
    1 c Corn niblets
    1 c Green peas
    1 c Wax or green beans
    1 md Onion; chopped
    1 c Diced celery
    1 Bay leaf
    Salt & pepper

    MMMMM-------------------------DUMPLINGS------------------------------
    1 c A-P flour
    1 1/2 ts Baking powder
    1/2 ts Salt
    2 tb Chilled shortening or lard
    1/4 c (to 1/2 c) milk *

    * the less you use, the better the dumplings seem to
    hold together

    Boil the rabbit in the water until its meat is tender,
    then remove it from the pot and bone it. Put the meat
    into a large kettle, add 2 cups of the broth in which
    the rabbit was cooked, bring to a boil, and add a
    thickening sauce that you've made by stirring the
    cornstarch into 1/4 cup of the remaining rabbit broth.
    Allow the kettle's contents to boil for another minute,
    then reduce the heat. Add all the remaining ingredients.

    DUMPLINGS: Sift the dry ingredients together into a
    bowl, then cut in the shortening with a pastry blender
    until the mixture resembles coarse meal. Add the milk
    all at once, stir lightly just until the dough holds
    together, and then drop rounded tablespoonfuls of the
    mixture on top of the gently bubbling stew. With the
    heat adjusted so that the liquid just simmers, let the
    dumplings cook - uncovered - for 10 minutes, then cover
    and let them cook 10 minutes longer, or until the steam
    has fluffed them up nicely.

    If you need to thicken the stew, do so after removing
    the dumplings.

    Serve homemade tomato relish and cranberry sauce on the
    side, to give your hearty meal just the proper finishing
    touch.

    By George Fournier and Robert C. Winans

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:2320/105 to Ruth Haffly on Sun Apr 28 06:33:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    I won't, probably good chance we'll never meet--unless we do the drive
    up to Nova Scotia with the camper some time.

    Then it's a short 8 or so hour drive here. ;)

    It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the

    Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
    Toronto.

    We have family in western NY so it would be an easy trip from there. Another possibility would be in conjunction with our mission trips to
    VT, but then, we usually stop in NY as part of those.

    I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in

    We've towed on all kinds of roads so it wouldn't be a problem. As long
    as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
    more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.

    How did we get along before the GPS driving coach?

    Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
    into USA and the Interstate system and keep on West until one of
    the daughters is near.

    Shawn messaged me that "zooming" on the 401 will be clogged with traffic.
    But I thik that just in the urban sprawl of Toronto.

    Depends on what other plans we have. This year there's no graduations
    or weddings, other trips are spaced so that we're not going any further west than Ohio. Have to plan the western trips well in advance since
    we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
    that claimed no affiliation with the NC chain but did carry the same
    house brands. Harmon's, just down the road from our daughter in UT, has
    a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.

    Never shopped in a Lowe's grocery store. Just their hardware/lumber/
    plumbing stores. And I find that I prefer Menard's (who carry groceries
    at really good price points) overall.

    For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
    and store-bought produce. With Hy-Vee I can order staple items, have their minions pick the and bag order and put it in my car - if I buy a U$25 or
    more order. And we know that's not hard to do in today's economy.

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

    True dat. If youm watch the tube or the mvies you get the director's
    vision of what the author meant. Reading a book your mind builds your
    own vision ....

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

    Title: Stuffed Red Peppers
    Categories: Beef, Vegetables, Rice, Herbs, Cheese
    Yield: 6 Servings

    6 md Red bell peppers
    1 lb Ground round
    1/2 White onion; diced
    2 cl Garlic; minced
    1/2 c Diced bell pepper; from the
    - tops you removed
    1/2 c Shredded carrots
    1/4 c Dry quick barley
    1/2 c Dry instant brown rice
    1 c Vegetable broth
    1 c Shredded mozzarella; divided

    Set oven @ 250oF/120oC.

    Cut tops off peppers; remove seeds and membranes. Place
    peppers in a large pot; cover with salted water. Bring
    to a boil; reduce heat, cover and simmer for 5 minutes.
    Drain peppers and set aside.

    In a large skillet, brown beef w/diced onion & garlic.

    Stir in bell pepper, carrots, barley, rice and broth.
    Simmer, covered, for 10 to 15 minutes.

    Stir in 1/2 cup cheese.

    Fill each bell pepper with beef mixture. Top each with
    remaining cheese and bake for 25 minutes.

    Source: Hy-Vee weekly ad from the week of March 6, 2013.

    RECIPE FROM: http://www.hy-vee.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Politicians should wear sponsor jackets like racers so we know who owns
    hem
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Sun Apr 28 06:39:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    I think it's more for the WOW! effect than anything else.

    I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
    it does look spectacular - especially in a dimly lit bistro. Lights up
    the room ... which is OK so long as it doesn't set off the sprinklers.

    It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
    they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
    the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
    how they kept the flames going but it was quite the show, especially
    the night they did it on the Alaska trip--we'd spent the day cruising
    in Glacier Bay.

    I prefer my restaurant lighting to be bright enough that I can see what
    I'm about to put in my mouth. And bright enough that I can read the menu without resorting to my cell phone's flashlight function.

    Here's a tasty dish for which I have recipes that call for setting
    it DD> on fire and recipes that leave well enough alone.

    It's from America's Test Kitchen which means it's in fine detail and
    fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
    read my note at the bottom. Bv)=

    Title: Steak Diane
    Categories: Beef, Vegetables, Herbs, Wine, Booze
    Yield: 6 Servings

    I've got the recipe as I've got several ATK compilation books and a
    couple of years of the magazine. IIRC, I've seen a (very) few of the
    shows but have enjoyed reading the magazine to find out just "how did
    they do that". Tried a few recipies from the magazine but most of them were not really to our taste.

    I might catch an episode or two not the Mr. Prissy has gone off bothering family members instead of the viewing public. Still, they remind me (or
    did) that, like with Consumer Reports, what's important to them is nor
    always important to me. They do get exhaustive sometimes.

    And for all their nit-pickiness they still manage to forget that a
    shepherd's pie is made with lamb/mutton. If it's made with beef or
    pork it's a "cottage pie". This recipe is really for a cottage pie.

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

    Title: Irish Comfort Classics Shepherd's Pie
    Categories: Beef, Potatoes, Dairy, Vegetables, Mushrooms
    Yield: 5 Servings

    1 1/2 lb 93% lean ground beef (ground
    - round) *
    2 tb + 2 ts water
    Salt & pepper
    1/2 ts Baking soda
    2 1/2 lb Russet potatoes; peeled,
    - in 1" chunks
    4 tb Unsalted butter; melted
    1/2 c Whole milk
    1 lg Egg yolk
    8 Scallions; green only, thin
    - sliced
    2 ts Oil
    1 lg Onion; peeled, chopped
    4 oz White mushrooms; trimmed,
    - chopped
    1 tb Tomato paste
    2 cl Garlic; minced
    2 tb Madeira or ruby port
    2 tb All-purpose flour
    1 1/4 c Beef broth
    2 ts Worcestershire sauce
    2 Sprigs fresh thyme
    1 Bay leaf
    2 Carrots; peeled, chopped
    2 ts Cornstarch

    * Don't use ground beef that's fattier than 93% or the
    dish will be greasy. (Drain the grease, doofus - UDD)

    Toss beef with 2 tablespoons water, 1 teaspoon salt,
    1/4 teaspoon pepper, and baking soda in bowl until
    thoroughly combined. Set aside for 20 minutes.

    Meanwhile, place potatoes in medium saucepan; add water
    to just cover and 1 tablespoon salt. Bring to boil over
    high heat. Reduce heat to medium-low and simmer until
    potatoes are soft and tip of paring knife inserted into
    potato meets no resistance, 8 to 10 minutes. Drain
    potatoes and return to saucepan. Return saucepan to low
    heat and cook, shaking pot occasionally, until any
    surface moisture on potatoes has evaporated, about 1
    minute. Remove pan from heat and mash potatoes well.
    Stir in melted butter. Whisk together milk and egg yolk
    in small bowl, then stir into potatoes. Stir in scallion
    greens and season with salt and pepper to taste. Cover
    and set aside.

    Heat oil in broiler-safe 10" skillet over medium heat
    until shimmering. Add onion, mushrooms, 1/2 teaspoon
    salt, and 1/4 teaspoon pepper; cook, stir occasionally,
    until vegetables are just starting to soften and dark
    bits form on bottom of skillet, 4 to 6 minutes. Stir
    in tomato paste and garlic; cook until bottom of skillet
    is dark brown, about 2 minutes. Add Madeira and cook,
    scraping up any browned bits, until evaporated, about 1
    minute. Stir in flour and cook for 1 minute. Add broth,
    Worcestershire, thyme, bay leaf, and carrots; bring to
    boil, scraping up any browned bits.

    Reduce heat to medium-low, add beef in 2" chunks to
    broth, and bring to gentle simmer. Cover and cook until
    beef is cooked through, 10 to 12 minutes, stirring and
    breaking up meat chunks with 2 forks halfway through.
    Stir cornstarch and remaining 2 teaspoons water together
    in bowl. Stir cornstarch mixture into filling and
    continue to simmer for 30 seconds. Remove thyme and bay
    leaf. Season with salt and pepper to taste.

    Adjust oven rack 5" from broiler element and heat
    broiler. Place mashed potatoes in large zipper-lock bag
    and snip off 1 corner to create 1" opening.

    Pipe potatoes in even layer over filling, making sure
    to cover entire surface. Smooth potatoes with back of
    spoon, then use tines of fork to make ridges over
    surface. Place skillet on rimmed baking sheet and broil
    until potatoes are golden brown and crusty and filling
    is bubbly, 10 to 15 minutes. Let cool for 10 minutes
    before serving.

    SHEPHERD'S PIE MAKEOVER: Between trimming, searing, and
    braising chunks of stew meat and then mashing and piping
    the potato topping, traditional shepherd's pie is an
    all-afternoon project. Plus, it's hefty fare. Here's how
    we freshened up the concept and got dinner on the table
    in about an hour.

    SWAP GROUND BEEF FOR STEW MEAT: Ground meat cooks in
    less than half the time required by bigger chunks and
    needs no butchering.

    SERVES 4 TO 6

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... My friend's bakery burned down last night. Now his business is toast.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Sun Apr 28 14:13:36 2024
    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Sat Apr 20 2024 03:00 pm

    Hi Carol,

    I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote cabinet space to them. We have more storage than we did in the rental house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually come about tho.

    On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.

    I do remember that. Our back door opens up onto a small deck, with a
    patio (new since 2021) off to the side. We'd have to tear down the deck
    and figure how to incorporate the water heater room into an expansion.
    But, since we probably will never inhert a million dollars, it's just
    pipe dream.


    On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
    over egg noodles with sliced kielbasa and garnished with shishido peppers and strips of red bell peppers.

    Should all be good!

    Sounds good to me. I fell yesterday, bruised my lower back (went to
    urgent care this morning, x-rays showed no breaks) so not feeling like
    doing much cooking or eating for a few days. When I do get into it
    again, we've several options to choose from, depending on my ambition
    level.


    Yeah, no million here but we can dream!

    Sorry on the fall. Keep to simple things for now. We got delivery yesterday from China Inn. They make some of the best spring rolls I've ever had! Anyway, tonight is simple stuff. Fried rice (I use butter and a lower heat) with leftover vegetable stir fry, leftover Chow mein, rewarmed egg drop soup, and 2 spring rolls rewarmedd/crisped in the air fryer.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:18/200 to Dave Drum on Mon Apr 29 06:08:28 2024
    Quoting Dave Drum to Shawn Highfield <=-

    It's been over 35 years since I was on the 401 - so I'm working from
    an idealized memory. My first "real" experience with Canada (other than

    It's also not quite as busy where you were. The closer you get to Toronto
    the worse the traffic.

    nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
    like this country." Bv)=

    Laugh.

    Shawn

    ... I'm going to make a prediction - it could go either way.
    --- Blue Wave/386 v2.30
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Apr 28 15:15:40 2024
    Hi Dave,


    I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in

    We've towed on all kinds of roads so it wouldn't be a problem. As long
    as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
    more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.

    How did we get along before the GPS driving coach?

    Road maps and atlas books. The GPS is much easier to use--we got our
    first one in late 2006/early 2007 (in GA, after coming back from HI).
    It's a lot easier to plug a destination into the box and let it do the calculating than to do it yourself, especially on our cross country
    trips.


    Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
    into USA and the Interstate system and keep on West until one of
    the daughters is near.

    Shawn messaged me that "zooming" on the 401 will be clogged with
    traffic. But I thik that just in the urban sprawl of Toronto.

    Which, depending on the time of day, day of the week, may/may not be too
    bad. Coming thru Atlanta on I-85 is usually no picnic but several years
    ago we went thru it around 8pm on a week night. All the back ups,
    traffic jams, etc were gone so going thru, even towing, was not a
    problem.

    we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
    that claimed no affiliation with the NC chain but did carry the same
    house brands. Harmon's, just down the road from our daughter in UT, has
    a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.

    Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
    groceries at really good price points) overall.

    We've got both the supermarket and the hardware/lumber chain here in WF.
    Used to, when we first moved here, we shopped the supermarket quite a
    bit as it was convenient to where we lived.


    For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
    and store-bought produce. With Hy-Vee I can order staple items, have
    their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
    economy.

    Most all of the stores around here do that but we still do our own
    shopping and furnish the bags for baggers. Or, we'll take them out to
    the truck in the buggy and bag them ourselves if we've not grabbed the
    bags on the way in. Most of our shopping is done at Wegman's, for
    convenience, value, etc. Food Lion had a special on London broil so we
    went there so Steve could get some to make jerky--that's where I had the
    fall. The back is doing much better now, still have some "nice" bruises
    but getting around a lot better.

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

    True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
    own vision ....

    Exactly! Fun part of our first echo picnic was putting faces with names.
    We'd met a few folks in the first 13 years or so we were on the echo but
    got to meet a lot more "in real life" at the event the Shipps hosted in
    2007.


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


    ... Nothing is ever lost. It's just where it doesn't belong.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Apr 28 15:33:02 2024
    Hi Dave,


    It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
    they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
    the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
    how they kept the flames going but it was quite the show, especially
    the night they did it on the Alaska trip--we'd spent the day cruising
    in Glacier Bay.

    I prefer my restaurant lighting to be bright enough that I can see
    what I'm about to put in my mouth. And bright enough that I can read
    the menu without resorting to my cell phone's flashlight function.

    Normally the dining room is well lit, but to get the special effect, the
    lights are darkened. It was more impressive with the fall cruise as it
    got dark early on, in Alaska it never really got dark. Even with all the
    drapes pulled, lights out, etc, the baked Alaska parade was done in more
    of a twilight.


    Here's a tasty dish for which I have recipes that call for setting
    it DD> on fire and recipes that leave well enough alone.

    It's from America's Test Kitchen which means it's in fine detail and
    fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
    read my note at the bottom. Bv)=

    Title: Steak Diane
    Categories: Beef, Vegetables, Herbs, Wine, Booze
    Yield: 6 Servings

    I've got the recipe as I've got several ATK compilation books and a
    couple of years of the magazine. IIRC, I've seen a (very) few of the
    shows but have enjoyed reading the magazine to find out just "how did
    they do that". Tried a few recipies from the magazine but most of them were not really to our taste.

    I might catch an episode or two not the Mr. Prissy has gone off
    bothering family members instead of the viewing public. Still, they
    remind me (or did) that, like with Consumer Reports, what's important
    to them is nor
    always important to me. They do get exhaustive sometimes.

    And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
    pork it's a "cottage pie". This recipe is really for a cottage pie.

    That seems to be a very common misnomer among Americans. My mom made
    what she called Shepherd's Pie a (very) few times when I was young but
    it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never
    bought.

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


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Carol Shenkenberger on Mon Apr 29 11:54:58 2024
    Carol Shenkenberger wrote to Sean Dennis <=-

    That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the
    directions) and locally it's 64cents a serving.

    I think most "Chinese" food that Americans think is Chinese isn't much like
    how Taco Bell is far from "Mexican" food.

    I dunno if this is an authentic Chinese recipe...

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

    Title: 10 Minute Szechuan Chicken
    Categories: Low-cal, Chicken, Chinese
    Yield: 4 Servings


    4 Chicken breasts* -- skinned
    : an
    3 TB Cornstarch
    1 TB Vegetable oil
    3 Cloves garlic -- minced
    5 TB Soy sauce (low salt)
    1 1/2 TB White-wine vinegar
    1 ts Sugar
    1/4 c Water
    6 Green onions -- cut into 1"
    : pi
    1/8 ts Cayenne or to taste

    Cut chicken *(these are 1/2 breasts, as you buy them in the market)
    into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
    Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
    browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
    minutes or until chicken is cooked through. Add green onions and
    cayenne; cook uncovered about 2 minutes longer.
    221 calories per serving.

    Recipe By :

    From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
    +0800 (

    MMMMM

    -- Sean

    ... Those who think they know it all often upset those of us who do.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Mon Apr 29 12:10:50 2024
    Dave Drum wrote to Sean Dennis <=-

    The food at Star 66 is most excellent. It's a popular stop for locals
    as well as the Over The Road folk. They win local "Best of" polls in
    more than one category.

    There are no truck stops in my area which is odd considering I-26 bisects Johnson City but I have been to some excellent truck stop eateries. There's this Iron Skillet I like at a Petro's on I-81 somewhere in north-central Virginia that I used to stop at when I was driving from here to
    Williamsport, PA, for work.

    When I used to travel odften, I discovered I liked the small mom-and-pop eateries attachedc to truck stops a lot more than chain places.

    We only had one local place on the boob tube. Charlie Parker's Diner
    was featured on Diners, Drive-Ins and Dives (TVFN). And it won a
    National competition for English Muffin use ... the owner (at that
    time) split the U$25,000 first prize among his staff in one of the classiest moves I've seen a busiess owner make. www.charlieparkersdiner.com

    I'd go there if only for the owner's generosity.

    I'll be there this morning for their "Early Bird" breakfast. Bv)=

    Once I can get a car, there's a few places I'd enjoy going for an early breakfast around here.

    There's a regional chain called Eggs Up Grill that is really good with both food and service. Open for breakfast and lunch only.

    https://eggsupgrill.com/johnsoncity/

    https://eggsupgrill.com/menu/

    So., I went looking on Olga Timokina's http://www.ruscuisine.com to see what she had in that line. Nothing like that but I found this poverty special:

    That looks like that would keep your bowels busy for a while but you'd lose weight in the process.

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

    Title: Orange Beef #1
    Categories: Chinese, Beef
    Yield: 4 Servings

    1 lb Boneless top sirloin steak,
    -partially frozen
    3 tb Soy sauce, divided
    1/4 c + 1 tsp sugar, divided
    1 Egg white
    2 tb Cornstarch
    2 tb Vegetable oil
    2 tb Finely chopped fresh orange
    -or tangerine peel
    1/2 To 1 tsp Chinese chili paste
    -with garlic
    2 tb Frozen orange juice
    -concentrate
    1 tb Ketchup
    1/4 c + 1 Tb water, divided
    Few drops orange extract
    -(Optional)
    Minced fresh parsley for
    -garnish
    Orange slices for garnish

    Cut the partially frozen steak across the grain into paper-thin slices
    about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
    tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and
    toss to coat. Mix in the egg white, then add 1 tablespoon of the
    cornstarch, mixing with fingers to distribute evenly.

    In a wok or 10-inch skillet, heat the oil over high heat until hot.
    Add the beef and stri-fry until the meat just loses its redness,
    about 3 minutes. Remove with a slotted spoon to a dish.

    In the oil remaining in the wok, stir-fry the orange peel over medium
    heat for 2 to 3 minutes to soften. Mix in the chili paste, orange
    juice concentrate, the remaining 2 tablespoons soy sauce, the
    remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange
    extract. Heat to boiling. Dissolve the remaining 1 tablespoon
    cornstarch in the remaining 1 tablespoon water and add to the wok.
    Cook, stirring constantly, until the sauce boils and thickens, 1 to 2
    minutes.

    Return the beef to the wok and heat through, 1 to 2 minutes. Serve
    over hot cooked rice, garnished with parsley and orange slices, if
    desired.

    "365 Easy One-Dish Meals"; Natalie Haughton, 1990

    MMMMM

    -- Sean

    ... Double negatives are a no-no in English.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Mon Apr 29 14:04:04 2024
    Dave Drum wrote to Ruth Haffly <=-

    1/4 fl Cognac

    "fl" is short for "fluid ounce" so that measurement is equal to 1/2
    tablespoon or 1 1/2 teaspoons.

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

    Title: South of the Border Chili
    Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
    Yield: 4 Servings

    4 lg Idaho baking potatoes; baked
    1 tb Vegetable oil
    12 oz Ground turkey
    1 md Onion; diced
    1 Red or green bell pepper;
    -diced
    1 Garlic clove; minced
    1 tb Chili powder
    15 oz Red kidney beans; rinsed and
    -drained
    14 1/2 oz Stewed tomatoes
    1/2 ts Salt
    2 tb Grated low-fat cheddar
    -cheese, optional
    2 tb Low-fat sour cream; optional

    1. In large nonstick skillet, over medium-high heat, heat oil. Add
    ground turkey; cook, stirring to break up large pieces until lightly
    browned, about 5 minutes. With slotted spoon, remove turkey from
    skillet; set aside.

    2. To skillet, add onion, bell pepper and garlic; cook until
    vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder;
    cook, stirring, 1 more minute.

    3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt.
    Bring to a boil and reduce heat; simmer until thickened, about 10 to
    12 minutes.

    4. Halve potatoes lengthwise, cutting almost to the base of the
    potato. Mash slightly with fork, leaving in skins. Spoon chili
    mixture over each potato, dividing evenly. Top with cheddar cheese
    and sour cream.

    Makes 4 servings. Preparation time: About 20 minutes. Cooking time:
    about 25 minutes.

    Per serving: About 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal
    from fat, 72 mg cholesterol, 1050 mg sod, 14 g fiber.

    Busted by Gail Shermeyer <4paws@netrax.net>

    Recipe by: Low-Fat Meals, Woman's Day, 4/96

    Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net
    (Shermeyer-Gail) on Nov 09, 1997

    MMMMM

    -- Sean

    ... Don't raise the bar. It makes it too hard to get the drinks.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Mon Apr 29 14:10:52 2024
    Ruth Haffly wrote to Shawn Highfield <=-

    the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.

    I have heard that from my friends who enjoy crusing. One of my friends is
    an amateur radio operator and obtained permission from the master of the
    ship to operate on HF once the ship was underway. My friend had a lot of
    fun operating "maritime mobile" as he had the best grounding system on
    Earth for his setup!

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

    Title: Roman Holiday Soup
    Categories: Soups, Low-fat, Lunch
    Yield: 6 Servings

    1 c Chopped onion
    1 1/2 c Sliced carrots
    1 tb Olive oil
    1 1/2 c Sliced green beans
    1/2 c Uncooked macaroni
    6 c Defatted chicken broth
    1/2 ts Salt
    14 c Tomato paste
    2 cl Garlic, crushed
    2 tb Chopped fresh basil or
    - 1 1/2 tsp dried basil
    6 tb Grated parmesan cheese
    1 tb Vegetable oil
    1 tb Cornstarch
    2 tb Cold water
    2 c Drained, canned or cooked
    - white beans

    1. In large saucepan saute' onion and carrots in olive oil until
    onion is translucent. 2. Add green beans, macaroni, broth and salt.
    Bring to boil and simmer about 10 minutes or until veggies are tender
    and macaroni is cooked. 3. In medium bowl, combine tomato paste,
    garlic, basil and cheese. Slowly whisk in oil. 4. Stir mixture into
    stew pot. Dissolve cornstarch in water and stir into soup over medium
    heat until soup has thickened slightly. 5. Stir in white beans and
    heat through.

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

    MMMMM

    -- Sean

    ... A few puns make me numb but math puns make me number.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Mon Apr 29 14:21:45 2024
    Dave Drum wrote to Ruth Haffly <=-

    I might catch an episode or two not the Mr. Prissy has gone off
    bothering family members instead of the viewing public.

    You do know he left ATK and immediately started Milk Street, right? He
    became even more pretentious if that's possible. From Milk Street's YT bio:

    "Christopher KimballâÇÖs Milk Street in downtown Boston âÇö at 177 Milk Street âÇö
    is home to our magazineâÇÖs editorial offices and our cooking school. It also is where we record Christopher KimballâÇÖs Milk Street television and radio shows.

    Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook."

    https://www.177milkstreet.com

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

    Title: Corn, Ham and Potato Scallop
    Categories: Crockpot, Ham, Potatoes, Soups/stews
    Yield: 6 Servings

    6 c Peeled baking potatoes; cut
    -into 1" cubes
    1 1/2 c Cubed cooked ham
    1 cn Whole kernel corn;
    -(15.25-oz. can) drained
    1/4 c Green bell pepper; chopped
    2 ts Instant minced onion
    1 cn Cheddar cheese soup; 10-3/4
    -oz.
    1/2 c Milk
    2 tb All-purpose flour

    In 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn,
    pepper and onion; mix well. In small bowl, combine soup, milk and
    flour; beat with wire whisk until smooth. Pour soup mixture over
    potato mixture; stir gently to mix. Cover; cook on low setting for 7
    to 9 hours or until potatoes are tender. Makes 6 (1-1/2 cup)
    servings. Variation: Leftover cooked roast beef or turkey can be used
    in place of ham. Serving Suggestion: Serve with warm biscuits and a
    spinach salad with cherry tomatoes and a vinaigrette dressing.
    Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Soups Chilies
    and Crock Pot Slow Cooker Meals by Pillsbury. Lynn's notes: Made this
    2-17-98; used 1 lb. purchased already-cut-up ham and added 2 more
    tablespoons flour. This was a quick meal to get ready and was very
    tasty. Next time, I'll add some garlic for more flavor.

    Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals

    Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P
    THOMAS) on Feb 18, 1998

    MMMMM

    -- Sean

    ... Female chipmunks are NOT called chip-nuns.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Tue Apr 30 05:11:00 2024
    Shawn Highfield wrote to Dave Drum <=-

    It's been over 35 years since I was on the 401 - so I'm working from
    an idealized memory. My first "real" experience with Canada (other than

    It's also not quite as busy where you were. The closer you get to
    Toronto the worse the traffic.

    That's probably true of all major highways anywhere in the world, When
    I lived i the Las Angeles (Californica) area back in the 60s I could get
    to work quicker using the surface streets - because everyone else, like
    a bunch of lemmigs, was on the freeway(s). Freeways is Califunky at rush
    hour are like a 70 mph parking lot. As long sa no one "screws the pooch"
    Then you've got headlines and lead stories for the TeeVee news.

    nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
    like this country." Bv)=

    Laugh.

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

    Title: Betty Trucker Roadkill Helper
    Categories: Pasta, Cheese, Dairy, Herbs, Vegetables
    Yield: 6 Servings

    MMMMM-------------------------SAUCE MIX------------------------------
    4 1/2 c Dehydrated cheese
    2 2/3 tb Powdered milk
    2 2/3 c Flour
    2 ts Onion powder

    MMMMM---------------------OTHER INGREDIENTS--------------------------
    2 c Macaroni elbows
    +=OR=+
    1 c Uncooked rice
    +=OR=+
    2 c Sliced potatoes; dried is OK
    2 c Water (1 cup if using fresh
    - potatoes)
    1/4 c Butter; or more
    1 lb Roadkill of choice; bones
    - removed as much as you can
    - fur/feathers, too
    Salt & pepper

    Mix the sauce ingredients well and store in an airtight
    container. Makes 5 pounds

    After removing hide, fur/feathers, and bones/fragments as
    best you can chop the meat as fine as you wish and brown
    in a skillet. Stir in the pasta, rice, or potatoes then
    the water and butter, combining well.

    Add a half cup of the Sauce Mix and combine well. Cover
    the skillet and simmer until the pasta/rice/potatoes are
    cooked to desired doneness.

    Season with salt and pepper.

    RECIPE FROM: The Back of the Box

    Uncle Dirty Dave's Archives

    MMMMM

    ... A celebrity is one who is known to many persons he is glad he doesn't know. --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tue Apr 30 05:54:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    How did we get along before the GPS driving coach?

    Road maps and atlas books. The GPS is much easier to use--we got our
    first one in late 2006/early 2007 (in GA, after coming back from HI).
    It's a lot easier to plug a destination into the box and let it do the calculating than to do it yourself, especially on our cross country
    trips.

    Back in the day Triple A (American Automoblie Association) had a trip
    planning service witk maps that had the route highlighted and a printed accompaniment listing "recommended fuel, food, and hotel/motel" stops.

    Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
    into USA and the Interstate system and keep on West until one of
    the daughters is near.

    Shawn messaged me that "zooming" on the 401 will be clogged with
    traffic. But I thik that just in the urban sprawl of Toronto.

    Which, depending on the time of day, day of the week, may/may not be
    too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
    problem.

    Atlanta has a law disallowing semi tractor/tarialer rigs from going thru
    the middle of Hot Lanta. I had a set of phony bills of lading once (in
    case I got pulled over) and went right through. I figured it saved my
    more than an hour of travel time. OTOH in Chicago, Cincinatti and Imdy
    it's easier and quicker to use the ring roads and go around.

    we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
    that claimed no affiliation with the NC chain but did carry the same
    house brands. Harmon's, just down the road from our daughter in UT, has
    a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.

    Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
    groceries at really good price points) overall.

    We've got both the supermarket and the hardware/lumber chain here in
    WF. Used to, when we first moved here, we shopped the supermarket quite
    a bit as it was convenient to where we lived.

    They (hardware and groceries) originated in North Wilkesboro - home of
    NASCAR racing. Lowe's Hoe Improvement is currently head-quartered a bit
    further south in Mooresville, another city with a rich NASCAR history .

    I've picked up loads of hardware at the N. Wilkes warehouse back when
    it was also the "home office".

    For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
    and store-bought produce. With Hy-Vee I can order staple items, have
    their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
    economy.

    Most all of the stores around here do that but we still do our own shopping and furnish the bags for baggers. Or, we'll take them out to
    the truck in the buggy and bag them ourselves if we've not grabbed the bags on the way in. Most of our shopping is done at Wegman's, for convenience, value, etc. Food Lion had a special on London broil so we went there so Steve could get some to make jerky--that's where I had
    the fall. The back is doing much better now, still have some "nice" bruises but getting around a lot better.

    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items from
    their "snatch & grabbit" service. Fresh produce, meat and deli still
    reuire me to go iside and select personally what I'm buying. The other
    major stupormarkups here offer similar deals - but I have yet to try
    them out.

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

    True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
    own vision ....

    Exactly! Fun part of our first echo picnic was putting faces with
    names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.

    IIRC you were also at the last picnic they held. That was before Nancy fell
    off of her twig.

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

    Title: Beef Teriyaki & Rice
    Categories: Oriental, Beef, Vegetables, Wine
    Yield: 2 Servings

    3 tb Soy sauce
    1 tb Dry sherry
    2 ts Brown sugar
    1 1/4 ts Garlic powder
    1 ts Ground ginger
    3/4 lb Flank steak strips
    1 tb Oil
    3 c Bite size vegetables *
    1 c Beef broth
    4 ts Cornstarch
    Water to thin sauce at need

    * Three cups of veggies - suggest slant cut carrots, green
    onions, green or red pepper chunks, a few pea pods if you
    have them.

    Mix soy sauce, sherry, brown sugar and seasonings. Add beef
    or chicken. Let stand 10 minutes to marinate.

    Stir fry meat in hot oil in wok until browned, remove. Add
    vegetables. Stir fry until tender crisp. Mix broth and
    cornstarch, add to wok. Bring to boil, boil 1 minute.
    Replace meat to wok to coat.

    Serve over rice.

    == Courtesy of Dale & Gail Shipp, Columbia Md. ==

    Uncle Dirty Dave's Archives

    MMMMM

    ... If it's good, they'll stop making it.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tue Apr 30 06:40:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    I might catch an episode or two not the Mr. Prissy has gone off
    bothering family members instead of the viewing public. Still, they
    remind me (or did) that, like with Consumer Reports, what's important
    to them is nor always important to me. They do get exhaustive
    sometimes.

    And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
    pork it's a "cottage pie". This recipe is really for a cottage pie.

    That seems to be a very common misnomer among Americans. My mom made
    what she called Shepherd's Pie a (very) few times when I was young but
    it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.

    The usuall elevated price of sheep meat over cow or pig meat has a lot
    to do with its lack of popularity. Heck lamb chops are more expensive
    than even Waygo beef steaks in my area. Bv)=

    There are, however, some bargain priced lamb cuts which are very tasty.

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

    Title: Braised Lamb Neck Moussaka
    Categories: Lamb/mutton, Vegetables, Potatoes, Cheese, Herbs
    Yield: 6 servings

    100 ml canola oil
    2 (900 g/2 lb) lamb necks
    4 Onions; thin sliced
    4 cl Garlic; crushed
    50 g (2 tb) tomato paste
    1 L (4 cups) each lamb stock
    - and veal stock
    400 g (14 oz) canned crushed
    - tomatoes
    1/2 Cinnamon quill (stick)
    pn Dried oregano or rigani
    2 Desiree potatoes; sliced
    - 5mm (2/16") thick
    2 Eggplants; sliced 1 cm
    - (3/8") thick
    Freshly grated nutmeg
    Greek salad (opt) & Greek-
    - style yoghurt; To serve

    MMMMM-----------------------CHEESE SAUCE-----------------------------
    50 g (2 tb) unsalted butter
    50 g (1 3/4 oz)plain (A-P) flour
    550 mL (2 c) milk
    50 g (1 3/4 oz) Parmesan; finely
    - grated
    50 g (1 3/4 oz) kefalotiri; fine
    - grated

    Set oven to 150ºC/300ºF.

    Heat half the oil in a large casserole over medium-high
    heat, add lamb neck, season to taste and turn
    occasionally until golden (3-5 minutes). Remove lamb and
    set aside. Add onion and garlic to casserole, stir
    occasionally until golden (7-10 minutes). Add tomato
    paste and stir continuously for 2 minutes, then add
    stocks, tomato, cinnamon and oregano and bring to a
    simmer. Add lamb neck, cover and bake until lamb is
    tender (2.5 hours). Add potato to casserole and bake
    until potato is cooked through and lamb is very tender
    (20-25 minutes), set aside to cool.

    Remove lamb and potato from liquid. Coarsely shred lamb
    (discard bones and sinew) and place in a large bowl.
    Strain liquid, add braising solids to lamb with enough
    liquid to moisten (about 2 tbsp), season to taste and
    set aside.

    Meanwhile, heat remaining oil in a large frying pan over
    high heat until smoking, fry eggplant in batches,
    turning once, until golden (1-2 minutes each side),
    drain on absorbent paper and set aside.

    For cheese sauce, melt butter in a saucepan over medium
    heat, add flour and stir frequently until combined (1-2
    minutes). Add milk 50ml (2 tb) at a time, stirring well
    after each addition, until all milk is incorporated,
    then stir occasionally until thick (3-5 minutes). Remove
    from heat, stir in cheeses, season to taste, set aside
    and keep warm.

    Increase oven to 180ºC/186ºG.

    Divide eggplant among 6 x 300 mL (18 oz)-capacity
    ovenproof dishes, top with lamb then potato slices then
    cheese sauce. Bake until golden (25-30 minutes). Season
    to taste with freshly grated nutmeg and serve
    immediately with yoghurt and Greek salad.

    Recipe by Matthew Kemp from The Burlington restaurant
    in Sydney.

    RECIPE FROM: https://www.gourmettraveller.com.au

    Uncle Dirty Dave's Archives

    MMMMM

    ... Age isn't important unless you're a cheese.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to Sean Dennis on Tue Apr 30 08:53:20 2024
    Sean Dennis wrote to Dave Drum <=-

    I might catch an episode or two not the Mr. Prissy has gone off
    bothering family members instead of the viewing public.

    You do know he left ATK and immediately started Milk Street, right? He became even more pretentious if that's possible. From Milk Street's YT bio:

    I think I remember something about that. Never seen Milk Street on the
    toob, nor would I go looking for it, preferring cooking shows like "The
    Urba Peasant" or "Yan Can Cook".

    "Christopher KimballâÇÖs Milk Street in downtown Boston âÇö at 177 Milk Street âÇö is home to our magazineâÇÖs editorial offices and our
    cooking school. It also is where we record Christopher KimballâÇÖs
    Milk Street television and radio shows.

    Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook."

    Might increase my consumption of anti-nausea drugs. Bv)=

    https://www.177milkstreet.com

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

    Title: Corn, Ham and Potato Scallop
    Categories: Crockpot, Ham, Potatoes, Soups/stews
    Yield: 6 Servings

    Here's mine less the corn

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

    Title: Ham 'n' Potatoes Au Gratin
    Categories: Pork, Potatoes, Cheese, Vegetables, Dairy
    Yield: 8 Servings

    1/4 c Chopped green onions
    1/4 c Chopped bell pepper
    2 tb Butter; divided
    3 c Diced, peeled potatoes;
    - cooked
    1 lb Fully cooked ham; diced
    1/4 c Mayonnaise
    1 tb A-P flour
    1/8 ts Pepper
    3/4 c Whole milk
    1 c (4 oz) shredded Cheddar
    - cheese

    In a skillet, saute onions and green pepper in 1 tb
    butter until tender. Combine onions and pepper with
    potatoes, ham and mayonnaise; pour into an ungreased
    11" X 7" baking dish.

    In a saucepan, melt remaining butter. Stir in flour
    and pepper until smooth. Gradually add milk; bring to
    a boil. Cook and stir for 1 minute. Stir in cheese just
    until melted. Pour over potato mixture.

    Cover and bake at 350║F/175║C for 30 minutes or until
    bubbly.

    Yield: 8 servings.

    From: http://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Tip from my ex-stockbroker: For 39 cents, I can supersize those fries.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Tue Apr 30 09:05:03 2024
    Sean Dennis wrote to Dave Drum <=-

    The food at Star 66 is most excellent. It's a popular stop for locals
    as well as the Over The Road folk. They win local "Best of" polls in
    more than one category.

    There are no truck stops in my area which is odd considering I-26
    bisects Johnson City but I have been to some excellent truck stop eateries. There's this Iron Skillet I like at a Petro's on I-81
    somewhere in north-central Virginia that I used to stop at when I was driving from here to Williamsport, PA, for work.

    Petro's Iron Skillet restaurant/buffet and Truck Stops of America's
    Country Pride are among the best travellin' eats.

    When I used to travel odften, I discovered I liked the small
    mom-and-pop eateries attachedc to truck stops a lot more than chain places.

    Yeah, I know. When I was trucking I would made the trudge across the
    (often busy) highway to a local place. Or pulled into an off-ramp mall
    parking lot for the resturant in the out-lot.

    We only had one local place on the boob tube. Charlie Parker's Diner
    was featured on Diners, Drive-Ins and Dives (TVFN). And it won a
    National competition for English Muffin use ... the owner (at that
    time) split the U$25,000 first prize among his staff in one of the classiest moves I've seen a busiess owner make. www.charlieparkersdiner.com

    I'd go there if only for the owner's generosity.

    Mike has since moved on, selling the place to his head cook. Mike was
    appointed to fill a State Senate seat when the occupant died. He's now
    resigned that and taken up the reins as Executive Director of the local Association of Commerce and Idustry.

    I'll be there this morning for their "Early Bird" breakfast. Bv)=

    Once I can get a car, there's a few places I'd enjoy going for an early breakfast around here.

    Waffle House is always reliable. Bv)= Wish we had one here - but they're mostly in the South and West.

    There's a regional chain called Eggs Up Grill that is really good with both food and service. Open for breakfast and lunch only.

    https://eggsupgrill.com/johnsoncity/

    https://eggsupgrill.com/menu/

    So., I went looking on Olga Timokina's http://www.ruscuisine.com to see what she had in that line. Nothing like that but I found this poverty special:

    That looks like that would keep your bowels busy for a while but you'd lose weight in the process.

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

    Title: Orange Beef #1
    Categories: Chinese, Beef
    Yield: 4 Servings

    Here's a similar - but, different version

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

    Title: Spicy Tangerine Beef
    Categories: Oriental, Beef, Chilies, Fruits, Vegetables
    Yield: 4 Servings

    4 Tangerines
    3 tb Oil
    3/4 lb Boneless beef; thin sliced
    - crosswise
    2 tb Cornstarch + 1/2 ts
    1 1/2 lb Bunch broccoli; in flowerets
    - stems peeled, cut in 1/4"
    - slices
    3 Green onions; in 2" diagonal
    - pieces
    1 md Red chile; thin sliced
    3 cl Garlic; minced
    1 tb Minced, peeled fresh ginger
    3 tb Soy sauce
    1/4 ts Crushed red pepper

    Cut peel and white pith from 1 tangerine. Over small
    bowl, cut on either side of membranes to remove each
    segment from tangerine, allowing fruit and juice to
    drop into bowl; set aside. From remaining fruit, with
    vegetable peeler, remove eight 3" long strips peel
    (about 3/4" wide each). With knife, remove any white
    pith from peel. Squeeze 3/4 cup juice.

    In 12" skillet, heat 2 tablespoons vegetable oil over
    high heat until hot. Add strips of peel and cook until
    lightly browned, about 3 minutes. Remove peel to large
    bowl.

    Meanwhile, on waxed paper, toss beef slices with 2
    tablespoons cornstarch to coat evenly. Cook half of
    beef until crisp and lightly browned on both sides,
    about 5 minutes; remove to bowl with peel. Repeat with
    remaining 1 tb oil and remaining beef.

    Add broccoli and 2 tablespoons water to skillet. Reduce
    heat to medium; cover and cook 2 minutes. Increase heat
    to high. Remove cover and add green onions and red
    pepper; cook 2 minutes, stirring. Add garlic and ginger;
    cook 1 minute longer.

    Meanwhile, in cup, stir juice, soy sauce, crushed red
    pepper, and remaining 1/2 teaspoon cornstarch until
    blended.

    Add juice mixture and cook until sauce thickens slightly
    and boils, stirring. Return beef mixture to skillet. Add
    citrus segments with any juice in bowl; gently toss to
    combine.

    From: http://www.goodhousekeeping.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... How do dragons blow out their birthday cake candles?
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Tue Apr 30 09:06:04 2024
    Sean Dennis wrote to Dave Drum <=-

    1/4 fl Cognac

    "fl" is short for "fluid ounce" so that measurement is equal to 1/2 tablespoon or 1 1/2 teaspoons.

    IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be
    these days. I've not had a beer or mixed drink for over 5 years. I did
    drink the ritual glass of wine at a Passover seder (small glass) and it
    got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
    my tolerance for alcohol.

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

    Title: South of the Border Chili
    Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
    Yield: 4 Servings

    If I'm going to do turkey in chilli I'm going to do something like this:

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

    Title: Turkey Chili Verde
    Categories: Poultry, Chilies, Vegetables, Potatoes, Herbs
    Yield: 4 servings

    1 lb Ground turkey
    1 lg Sweet onion; diced
    1 1/2 ts Garlic; minced
    2 Poblano peppers; chopped
    2 Jalapeno peppers; sliced
    1 tb Cumin
    1 ts Dried oregano
    1 lg Russet potato, peeled, cut
    - in 1/2" dice
    1/2 c Fresh cilantro; chopped,
    - more for garnish
    16 oz Jar Pace or Old El Paso or
    - La Victoris salsa verde
    2 c Vegetable or chicken broth
    1/2 c Plain Greek yogurt
    1 sm Avocado; pitted, chopped
    Lime wedges; garnish
    32 Yellow corn tortilla Chips;
    - to serve

    Warm a large pot over medium-high heat and coat with
    cooking spray. Add turkey and cook until browned, 5-7
    minutes. Add onion, garlic, peppers, cumin and oregano;
    continue cooking another 3-5 minutes until vegetables
    have softened.

    Stir in potato, cilantro, beans, salsa and broth. Cover,
    reduce heat to low and simmer 3 hours.

    To serve, ladle chile into bowls and top as desired with
    yogurt, cilantro, lime wedges and avocado. Serve each
    bowl with 8 tortilla chips on the side.

    RECIPE FROM: https://schnucks.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Illegitimacy is something we should talk about in terms of not having it. --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Mon Apr 29 13:35:59 2024
    Hi Carol,

    On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
    over egg noodles with sliced kielbasa and garnished with shishido peppers and strips of red bell peppers.

    Should all be good!

    Sounds good to me. I fell yesterday, bruised my lower back (went to
    urgent care this morning, x-rays showed no breaks) so not feeling like
    doing much cooking or eating for a few days. When I do get into it
    again, we've several options to choose from, depending on my ambition
    level.


    Yeah, no million here but we can dream!

    Sorry on the fall. Keep to simple things for now. We got delivery yesterday from China Inn. They make some of the best spring rolls
    I've ever had! Anyway, tonight is simple stuff. Fried rice (I use
    butter and a lower heat) with leftover vegetable stir fry, leftover
    Chow mein, rewarmed egg drop soup, and 2 spring rolls
    rewarmedd/crisped in the air fryer.

    I'm doing a lot better, lots of resting the back and putting heat on it.
    So far today I've been able to do all my usual Monday stuff--laundry, empty/begin reloading the dishwasher, etc. Haven't decided what to do
    for supper yet; we've been keeping those meals relativly easy. We do
    have some strawberries and spinach in the fridge that need using so
    maybe a salad? For that I add bacon, feta, craisins, either candied
    pecans or sliced almonds (depends on which I have on hand) to the
    strawberries and spinach, then use a balsamic vinegarette dressing. The
    other night we had that, with grilled hamburgers--simple but very
    filling.

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


    ... Mind... Mind... Let's see, I had one of those around here someplace.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Sean Dennis on Tue Apr 30 15:16:47 2024
    Re: Re: Cookware (part #2)
    By: Sean Dennis to Carol Shenkenberger on Mon Apr 29 2024 11:54 am

    Carol Shenkenberger wrote to Sean Dennis <=-

    That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the directions) and locally it's 64cents a serving.

    I think most "Chinese" food that Americans think is Chinese isn't much like how Taco Bell is far from "Mexican" food.

    I dunno if this is an authentic Chinese recipe...

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

    Title: 10 Minute Szechuan Chicken
    Categories: Low-cal, Chicken, Chinese
    Yield: 4 Servings


    4 Chicken breasts* -- skinned
    : an
    3 TB Cornstarch
    1 TB Vegetable oil
    3 Cloves garlic -- minced
    5 TB Soy sauce (low salt)
    1 1/2 TB White-wine vinegar
    1 ts Sugar
    1/4 c Water
    6 Green onions -- cut into 1"
    : pi
    1/8 ts Cayenne or to taste

    Cut chicken *(these are 1/2 breasts, as you buy them in the market)
    into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
    Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
    browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
    minutes or until chicken is cooked through. Add green onions and
    cayenne; cook uncovered about 2 minutes longer.
    221 calories per serving.

    Recipe By :

    From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
    +0800 (

    MMMMM

    -- Sean

    ... Those who think they know it all often upset those of us who do.

    Absolutely ours tend to be 'westernized'. We refused to trade with China for a long time so genuine Chinese Americans had to 'make do'. Some of those 'make do' are actually better and are quite popular there and Taiwan.

    Here's the recipe using popular Chinese products. It's quite similar.

    4 chicken breasts
    3 TB corn starch
    1 TB cooking oil (canola or peanut likely, coastal China might be palm)
    4 cloves garlic minimum, might be 7-8
    1.5 TB chinkian vinegar
    5 TB soy sauce (pearl river likely)
    1 ts sugar (should be more)
    1/4 c water
    6 green onions
    1/8 ts sichuan chili powder (should be more)

    Here's what's it is likely served with. Rice as a bed, vegetables Gai Lan

    I'm not sure what else.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Tue Apr 30 16:09:19 2024
    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Mon Apr 29 2024 01:35 pm


    Glad you are feeling better! Rice bags rule then! Seriously they help a lot.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Sean Dennis@1:18/200 to Dave Drum on Tue Apr 30 20:21:46 2024
    Dave Drum wrote to Sean Dennis <=-

    I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".

    I remember both of those shows. "Yan CAN COOK!"

    Title: Ham 'n' Potatoes Au Gratin

    That looks good. I love bell peppers!

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

    Title: Creamy Scalloped Potatoes
    Categories: Try it, Crockpot, Vegetable
    Yield: 6 Servings

    2 lb Potatoes (about 6 medium)
    1/4 ts Pepper
    3 tb Butter
    1 Small onion, thinly sliced
    1 cn Cream of mushroom soup
    - (10 oz.)
    1/4 c Flour
    1 ts Salt
    4 sl American cheese

    Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
    teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
    greased CROCK-POT. Top with half of onion slices, flour, salt and
    pepper. Add remaining sliced potatoes and onions. Sprinkle with
    remaining flour. Add butter and undiluted soup. Cover and cook on Low
    7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
    before serving (Recipe may be doubled for 5-quart model).

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

    MMMMM

    -- Sean

    ... Procedures designed to implement the purpose won't quite work.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Tue Apr 30 20:35:52 2024
    Dave Drum wrote to Sean Dennis <=-


    Petro's Iron Skillet restaurant/buffet and Truck Stops of America's Country Pride are among the best travellin' eats.

    There is a T/A on I-81 at exit 36 (Baileyton/Greeneville) called the Davy Crockett Travel Center that is fairly new. I've been by it but never been there. Once I get a car, I'll make the drive (45 minutes each way but 90%
    is interstate) to check it out. It's also where I can get some amateur
    radio supplies. Otherwise it's a drive to Knoxville (107 miles) or to Asheville, NC (63 miles).

    The T/A's website: https://davycrocketttravelcenter.com

    Yeah, I know. When I was trucking I would made the trudge across the (often busy) highway to a local place. Or pulled into an off-ramp mall parking lot for the resturant in the out-lot.

    Same here. With the mobility scooter, it makes it easy.

    Mike has since moved on, selling the place to his head cook. Mike was appointed to fill a State Senate seat when the occupant died. He's now resigned that and taken up the reins as Executive Director of the local Association of Commerce and Idustry.

    He's moved up and on which is good, I hope.

    Waffle House is always reliable. Bv)= Wish we had one here - but
    they're mostly in the South and West.

    We have three Waffle Houses in Johnson City. The cloest one to me is ona
    busy street corner where a Checker's was long ago. About a 6 minute drive away.

    Title: Spicy Tangerine Beef

    Oh, I love tangerines!

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

    Title: Crock Pot Beef Stroganoff
    Categories: Crockpot, Beef
    Yield: 1 Servings

    1 1/2 lb Round steak
    4 tb Margarine
    2 cn Cream of mushroom soup
    1 ts Paprika
    1 c Onion; chopped
    1/2 c Water
    1 c Sour cream

    Cube round steak. Put steak in crock pot with remaining ingredients.
    Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours.
    Serve with noodles, rice or mashed potatoes. Posted to
    recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
    <kirkland@gj.net> on Dec 21, 1997

    MMMMM

    -- Sean

    ... TV Truth: Court cases are all solved with a suprise witness.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Tue Apr 30 20:40:59 2024
    Dave Drum wrote to Sean Dennis <=-

    IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
    my tolerance for alcohol.

    I don't drink any as my life might depend on it with all the crazy meds I'm
    on!

    If I'm going to do turkey in chilli I'm going to do something like
    this:
    Title: Turkey Chili Verde

    That looks delicious but at the price of ground turkey and my inability to easily eat crumbled hamburger, I'll save it.

    I'm not sure what "all day" delineates in this recipe but I'd think 6-8
    hours being set on low:

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

    Title: Crock Pot Chicken Enchiladas
    Categories: Crockpot, Poultry, Mexican
    Yield: 1 Servings

    1 lg Can enchilada sauce
    4 Chicken breasts
    2 cn Cream of chicken soup
    1 sm Can sliced black olives
    2 Dozen corn tortillas
    1 Chopped onion
    1 pk Sharp cheddar cheese; grated

    Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in
    wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and
    cheese all the way to top, ending with cheese on top. Cook on low
    temperature all day in crock pot. Posted to recipelu-digest Volume 01
    Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21,
    1997

    MMMMM

    -- Sean

    ... WinErr 005: Multitasking attempted: system confused.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Carol Shenkenberger on Tue Apr 30 20:46:16 2024
    Carol Shenkenberger wrote to Sean Dennis <=-

    Absolutely ours tend to be 'westernized'. We refused to trade with
    China for a long time so genuine Chinese Americans had to 'make do'.
    Some of those 'make do' are actually better and are quite popular there and Taiwan.

    It's always good to make something better, especially food.

    Here's the recipe using popular Chinese products. It's quite similar.

    That does look tasty no matter its origin. There is a nice cook I watch on YouTube who is Chinese or Taiwanese and is a great cook. Her channel is
    called "Souped Up Recipes". She makes authentic Chinese dishes that all
    look delicious.

    https://www.youtube.com/@SoupedUpRecipes

    Here's one of her recipes I transcribed that I like:

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

    Title: Shanghai Rice
    Categories: Asian, Rice, Vegetable, Bacon, Seandennis
    Yield: 4 Servings

    1 1/2 c Jasmine rice
    2 c Water
    1/2 lb Boy choy or choy sum, diced
    4 oz Jinhua ham or bacon, diced
    1 1/2 T Minced garlic
    1/4 t Salt (or to taste)
    1/2 t Black pepper (or to taste)

    Finely dice the vegetable and separate the stem and the leaves because
    they take a different amount of time to cook. You can use any green
    leafy vegetables with a crunchy stem to give the rice a nice texture,
    such as baby bok choy, Chinese broccoli, and choy sum.

    Finely dice the Jinhua ham.

    Wash the rice several times to remove the impurities and excess
    starch. Drain it thoroughly so you don't mess up the water ratio.

    Add the rice and water to a saucepan and bring it to a boil over high
    heat. This only takes just a few minutes. Don't go away because if
    you forget the time, it will overflow.

    Once the rice is simmering, put on the lid and continue to cook the
    rice over low heat for another 18 minutes.

    Heat a wok over high heat. Add the pork lark and Jinhua ham and
    saute for 2 minutes. If using bacon as a replacement, please skip the
    pork lard, as you will get lots of fat.

    Add minced garlic and the diced choy sum stem. Stir for a couple of
    minutes.

    Add the choy sum leaves and continue to stir until the volume
    decreases.

    Season it with some salt and black pepper to taste. Every brand of
    ham has different sodium levels; please taste to adjust the saltiness.

    Thoroughly combine the rice with the vegetable and ham.

    Replacement Tips:
    Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
    It was listed as a tribute from Song Dynasty to Qing Dynasty. You
    can use Italian prosciutto as a replacement because they taste
    similar. I also tried bacon, and it turned out delicious.

    Pork lard can be replaced with your preferred cooking oil.

    Recipe by Souped Up Recipes.
    https://www.youtube.com/watch?v=GMXVXONQb0A

    Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
    16 August 2023.

    MMMMM

    -- Sean

    ... Energizer bunny arrested. Charged with battery.
    --- MultiMail/Linux v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to Sean Dennis on Wed May 1 06:19:00 2024
    Sean Dennis wrote to Dave Drum <=-

    I think I remember something about that. Never seen Milk Street
    on the toob, nor would I go looking for it, preferring cooking
    shows like "The Urba Peasant" or "Yan Can Cook".

    I remember both of those shows. "Yan CAN COOK!"

    Title: Ham 'n' Potatoes Au Gratin

    That looks good. I love bell peppers!

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

    Title: Creamy Scalloped Potatoes
    Categories: Try it, Crockpot, Vegetable
    Yield: 6 Servings

    Martin Yan could surely handle the cutlery. I tried more than once
    to duplicate his moves. But finally decided that slow and steady
    would stand a better chance of leaig my fingers where they were.

    And James Barber had all manner of easy to make, inexpensive recipes
    that were tasty.

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

    Title: Chicken w/Cherry Tomatoes & Ginger
    Categories: Poultry, Vegetables
    Yield: 3 Servings

    2 tb Oil
    2 Chicken breasts; skinned,
    - boned, cut in cubes
    1 Inch fresh ginger; chopped
    - or grated
    2 cl Garlic
    1 pt (about 15) cherry tomatoes
    1/4 c W/ater
    1 c Frozen peas; still frozen
    Salt & pepper

    Heat a fry pan over medium-high heat, add the oil. Add
    the chicken, ginger and garlic to the fry pan, and cook
    for 2-3 minutes, until the chicken starts to change
    colour.

    Add the cherry tomatoes, water and peas. Cover and cook
    for another 4 minutes, or until the peas are done.

    Season with salt & pepper and serve.

    Recipe by James Barber, The Urban Peasant

    From: http://www.vitalrecipe.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Oxford University is older than the Aztec Empire
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Sean Dennis on Wed May 1 06:50:00 2024
    Sean Dennis wrote to Dave Drum <=-

    Petro's Iron Skillet restaurant/buffet and Truck Stops of America's Country Pride are among the best travellin' eats.

    There is a T/A on I-81 at exit 36 (Baileyton/Greeneville) called the
    Davy Crockett Travel Center that is fairly new. I've been by it but
    never been there. Once I get a car, I'll make the drive (45 minutes
    each way but 90% is interstate) to check it out. It's also where I can get some amateur radio supplies. Otherwise it's a drive to Knoxville
    (107 miles) or to Asheville, NC (63 miles).

    The T/A's website: https://davycrocketttravelcenter.com

    TA was king of the truck stops until Petro and Iron Skillet came along.
    Between them they did in Union 76 truck stops. Bv)=

    Yeah, I know. When I was trucking I would made the trudge across the (often busy) highway to a local place. Or pulled into an off-ramp mall parking lot for the resturant in the out-lot.

    Same here. With the mobility scooter, it makes it easy.

    Mike has since moved on, selling the place to his head cook. Mike was appointed to fill a State Senate seat when the occupant died. He's now resigned that and taken up the reins as Executive Director of the local Association of Commerce and Idustry.

    He's moved up and on which is good, I hope.

    He was an executive at Mel-O-Cream donuts - the biggest donut company
    you never heard of. They only have retail outlets near to me which are
    open only until noon ... but often sell-out of many varieties before
    time to lock the doors.

    Their main business is supplying supermarkets, etc with frozen dough,
    pre-fried donuts or retail ready (but not branded Mel-O-Cream.

    https://www.mel-o-cream.com/

    I think ike will do well running the ACI - mostly because he's a class
    act and doesn't do half-measures.

    Waffle House is always reliable. Bv)= Wish we had one here - but
    they're mostly in the South and West.

    We have three Waffle Houses in Johnson City. The cloest one to me is
    ona busy street corner where a Checker's was long ago. About a 6
    minute drive away.

    Closest equivalenmt (sort of) we have here is Huddle House a sorta -
    kinda successor to the defunct Toddle House chain.

    Title: Spicy Tangerine Beef

    Oh, I love tangerines!

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

    Title: Crock Pot Beef Stroganoff
    Categories: Crockpot, Beef
    Yield: 1 Servings

    1 1/2 lb Round steak
    4 tb Margarine
    2 cn Cream of mushroom soup
    1 ts Paprika
    1 c Onion; chopped
    1/2 c Water
    1 c Sour cream

    Cube round steak. Put steak in crock pot with remaining ingredients.
    Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours.
    Serve with noodles, rice or mashed potatoes. Posted to
    recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
    <kirkland@gj.net> on Dec 21, 1997

    My house-mate brought home some Stoffer's frozen bowl stroganoff "dinner"
    which I will take a pass on after watching him put the leftovers down for
    the mooch-a-pooch. Jasper took one lick, backed off, and gave Dennis a
    "WTF, Dad?" look and headed for his kibble. I b'lieve I'l pass on that.

    Even though your recipe and this one call for noodles, taters or rice I'm
    of the if it's not got wide noodles it ain't really stroganoff school of thought.

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

    Title: Mushroom Stroganoff
    Categories: Mushrooms, Hwrbs, Wine, Dairy, Pasta
    Yield: 4 servings

    2 tb Extra-virgin olive oil
    1 Yellow onion; fine diced
    Salt
    1 1/2 lb Mixed mushrooms; stemmed,
    - sliced in 1/4" pieces
    2 Sprigs fresh thyme
    2 cl Cloves; fine chopped
    1/2 c White wine
    1 c Vegetable stock
    2 tb Soy sauce
    1 1/2 ts Dijon mustard
    1/2 c Creme fraiche or sour cream
    Black pepper
    Sweet paprika; for dusting
    Handful of chopped parsley
    - leaves; to serve
    Mashed potatoes, wide egg
    - noodles or rice; to serve

    Place a large (12") skillet on medium-high heat. Add
    olive oil and onion, season with salt, and cook for 2 to
    3 minutes until softened. Add the mushrooms, thyme and
    garlic, and stir to combine. Cook for 8 to 10 minutes,
    leaving it undisturbed for 2 to 3 minutes at a time
    before stirring, to allow the mushrooms to caramelize.

    Pour in the wine to deglaze the pan, scraping up any
    browned bits on the bottom, then cook for about 1
    minute. Add the vegetable stock and soy sauce, and cook
    for 5 to 7 minutes until the liquid has reduced and is
    slightly thickened.

    Take the pan off the heat, and stir in the mustard and
    creme fraiche. Taste, and season with salt and black
    pepper. Dust with paprika, scatter with parsley and
    serve with your choice of mashed potatoes, wide egg
    noodles or rice.

    By: Hetty Lui McKinnon

    Yield: 4 servings

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

    Uncle Dirty Dave's Archives

    MMMMM


    ... "Effort to Control Uteri Led By Men With Small Peni" -- Andy Borowitz
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Sean Dennis on Wed May 1 07:20:00 2024
    Sean Dennis wrote to Dave Drum <=-

    IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
    my tolerance for alcohol.

    I don't drink any as my life might depend on it with all the crazy meds I'm on!

    I just don't have the "taste" for it any loger. Except maybe a cold beer
    after a hot day barbering the yard or weeding the garden. And that vety
    seldom.

    If I'm going to do turkey in chilli I'm going to do something like
    this:

    Title: Turkey Chili Verde

    That looks delicious but at the price of ground turkey and my inability
    to easily eat crumbled hamburger, I'll save it.

    Green chile is good stuff. And if I've got leftovers (as if!) a coupe tablespoons on my breakfast eggs is really good stuff.

    I'm not sure what "all day" delineates in this recipe but I'd think 6-8 hours being set on low:

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

    Title: Crock Pot Chicken Enchiladas
    Categories: Crockpot, Poultry, Mexican
    Yield: 1 Servings

    Depends on your work schedule. Could be as long as 10 (or more) hours
    depending on your commute.

    Too bad you have a problem with grond beef. This looks good. And it's
    an all-day crockpot deal.

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

    Title: All-Day American Goulash
    Categories: Beef, Vegetables, Herbs, Pasta
    Yield: 6 servings

    2 lb Ground beef
    1/2 lg Onion; diced
    1 lg Bell pepper; diced
    2 ts Minced garlic
    1 ts (ea) salt & pepper
    1 ts Italian Seasoning
    29 oz (2 cans) crushed tomatoes
    14 /2 pz Can diced tomatoes
    3 c Beef broth
    3 c Dry uncooked macaroni

    In a skillet over medium heat, brown the ground beef
    with the onion. Drain off the excess grease and add to a
    6 quart slow cooker.

    Add in bell pepper, Italian Seasoning, salt, pepper,
    garlic, tomatoes, and broth. Stir to combine.

    Cover and cook on low for 6-8 hours or high for 3-4
    hours.

    15 minutes before serving stir in the pasta. It will
    look very watery but don't worry the pasta will soak it
    up. Cover and cook for 15 minutes until the desired
    tenderness is reached.

    Serve immediately.

    Optional - you can serve it with shredded cheese on top.

    Author: Carrie Barnard

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... If you didn't vote don't complain about the government!
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Tue Apr 30 11:52:22 2024
    Hi Sean,


    the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.

    I have heard that from my friends who enjoy crusing. One of my
    friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My
    friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!

    Steve wanted to do that but decided there were too many hoops to jump
    thru to make it worthwhile. It probably would have meant packing his
    carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I
    left New York for North Carolina".

    Our fig tree is leafing out quite well, also has a good number of baby
    figs. Steve took a couple of small branches, dipped them in rooting
    hormone and then planted them in pots. They've both taken off so he gave
    one to a neighbor, will plant the other on our property (other side of
    the house from current tree). Looks like we'll have gallons of figs in a
    few years; I think it took the current tree about 5 years to really
    start putting out.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Apr 30 12:02:47 2024
    Hi Dave,


    How did we get along before the GPS driving coach?

    Road maps and atlas books. The GPS is much easier to use--we got our

    Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
    printed accompaniment listing "recommended fuel, food, and
    hotel/motel" stops.

    We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as
    anything was why we didn't stick with it. Also used the Rand McNally map
    book to sort of pre plan the route, still keep a map book in the vehicle
    for those "just in case" (and have had them a few times) situations.
    Helps to know where an unknown exit will take you if you're caught on a
    rolling parking lot.


    Canuckistan you can jump on the 401, one of Canada's nice East-West
    Shawn messaged me that "zooming" on the 401 will be clogged with
    traffic. But I thik that just in the urban sprawl of Toronto.

    Which, depending on the time of day, day of the week, may/may not be
    too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
    problem.

    Atlanta has a law disallowing semi tractor/tarialer rigs from going
    thru the middle of Hot Lanta. I had a set of phony bills of lading
    once (in
    case I got pulled over) and went right through. I figured it saved my
    more than an hour of travel time. OTOH in Chicago, Cincinatti and Imdy it's easier and quicker to use the ring roads and go around.

    We generally try to use the "go arounds". Even tho I don't drive, I keep looking for indicators of what we need to be aware of coming up,
    especially when we're towing, to help Steve.


    we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
    that claimed no affiliation with the NC chain but did carry the same
    house brands. Harmon's, just down the road from our daughter in UT, has
    a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.

    Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
    groceries at really good price points) overall.

    We've got both the supermarket and the hardware/lumber chain here in
    WF. Used to, when we first moved here, we shopped the supermarket quite
    a bit as it was convenient to where we lived.

    They (hardware and groceries) originated in North Wilkesboro - home of NASCAR racing. Lowe's Hoe Improvement is currently head-quartered a
    bit further south in Mooresville, another city with a rich NASCAR
    history .

    The grocery store is pretty nice, I'd rate it a few steps above Food
    Lion. The one we used to shop at regularly has a small clearance
    section; when we first moved to WF, they were clearing out a lot of
    their Indian foods. We got quite a few over time, once as we were
    checking out, had a young lady from India as our cashier. She commented
    that her father really liked the brand Lowe's was getting rid of and we
    were buying. Good reccommendation. (G)


    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
    from their "snatch & grabbit" service. Fresh produce, meat and deli
    still
    reuire me to go iside and select personally what I'm buying. The other major stupormarkups here offer similar deals - but I have yet to try
    them out.

    Maybe one of these days, but not yet for us.


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

    True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
    own vision ....

    Exactly! Fun part of our first echo picnic was putting faces with
    names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.

    IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted
    the last picnic, in 2019--doubt there will be any more but would be nice........

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


    ... I DID Read The Docs! Honest! Oh, *That* page...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Apr 30 12:19:03 2024
    Hi Dave,

    And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
    pork it's a "cottage pie". This recipe is really for a cottage pie.

    That seems to be a very common misnomer among Americans. My mom made
    what she called Shepherd's Pie a (very) few times when I was young but
    it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.

    The usuall elevated price of sheep meat over cow or pig meat has a lot
    to do with its lack of popularity. Heck lamb chops are more expensive
    than even Waygo beef steaks in my area. Bv)=

    Which is probably why my mom never bought it. That, and I don't recall
    ever seeing it in our supermarkets where I grew up. We had an A&P and a
    Victory Market but neither of them were very big stores. Victory sold
    out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt
    several times.


    There are, however, some bargain priced lamb cuts which are very
    tasty.

    We've splurged on lamb chops a few times, grilling them outside. Also
    got a leg of lamb maybe 15 years ago, enjoyed that and have another one
    in the freezer.


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


    ... Junk: stuff we throw away. Stuff: junk we keep.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Sean Dennis on Wed May 1 14:18:22 2024
    Re: Re: Set It On Fire was: Real
    By: Sean Dennis to Dave Drum on Tue Apr 30 2024 08:21 pm

    Dave Drum wrote to Sean Dennis <=-

    I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".

    I remember both of those shows. "Yan CAN COOK!"

    Title: Ham 'n' Potatoes Au Gratin

    That looks good. I love bell peppers!

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

    Title: Creamy Scalloped Potatoes
    Categories: Try it, Crockpot, Vegetable
    Yield: 6 Servings

    2 lb Potatoes (about 6 medium)
    1/4 ts Pepper
    3 tb Butter
    1 Small onion, thinly sliced
    1 cn Cream of mushroom soup
    - (10 oz.)
    1/4 c Flour
    1 ts Salt
    4 sl American cheese

    Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
    teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
    greased CROCK-POT. Top with half of onion slices, flour, salt and
    pepper. Add remaining sliced potatoes and onions. Sprinkle with
    remaining flour. Add butter and undiluted soup. Cover and cook on Low
    7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
    before serving (Recipe may be doubled for 5-quart model).

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

    MMMMM

    -- Sean

    ... Procedures designed to implement the purpose won't quite work.

    You'd love my garden this year! bell peppers in red, green and chocolate! Also cubanelles, a banana pepper, poblanos and saved shishito seeds.
    Lots of other stuff too like tomatos, letuce, green onions, herb patch, delicata and crockneck squash, zuccini, potatoes, green and wax beans etc.

    Not all will come out but enough to be fun!

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Sean Dennis on Wed May 1 14:27:55 2024
    Re: Re: Cookware (part #2)
    By: Sean Dennis to Carol Shenkenberger on Tue Apr 30 2024 08:46 pm

    Carol Shenkenberger wrote to Sean Dennis <=-

    Absolutely ours tend to be 'westernized'. We refused to trade with China for a long time so genuine Chinese Americans had to 'make do'. Some of those 'make do' are actually better and are quite popular there and Taiwan.

    It's always good to make something better, especially food.

    Here's the recipe using popular Chinese products. It's quite similar.

    That does look tasty no matter its origin. There is a nice cook I watch on YouTube who is Chinese or Taiwanese and is a great cook. Her channel is called "Souped Up Recipes". She makes authentic Chinese dishes that all look delicious.

    https://www.youtube.com/@SoupedUpRecipes

    Here's one of her recipes I transcribed that I like:

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

    Title: Shanghai Rice
    Categories: Asian, Rice, Vegetable, Bacon, Seandennis
    Yield: 4 Servings

    1 1/2 c Jasmine rice
    2 c Water
    1/2 lb Boy choy or choy sum, diced
    4 oz Jinhua ham or bacon, diced
    1 1/2 T Minced garlic
    1/4 t Salt (or to taste)
    1/2 t Black pepper (or to taste)

    Finely dice the vegetable and separate the stem and the leaves because
    they take a different amount of time to cook. You can use any green
    leafy vegetables with a crunchy stem to give the rice a nice texture,
    such as baby bok choy, Chinese broccoli, and choy sum.

    Finely dice the Jinhua ham.

    Wash the rice several times to remove the impurities and excess
    starch. Drain it thoroughly so you don't mess up the water ratio.

    Add the rice and water to a saucepan and bring it to a boil over high
    heat. This only takes just a few minutes. Don't go away because if
    you forget the time, it will overflow.

    Once the rice is simmering, put on the lid and continue to cook the
    rice over low heat for another 18 minutes.

    Heat a wok over high heat. Add the pork lark and Jinhua ham and
    saute for 2 minutes. If using bacon as a replacement, please skip the
    pork lard, as you will get lots of fat.

    Add minced garlic and the diced choy sum stem. Stir for a couple of
    minutes.

    Add the choy sum leaves and continue to stir until the volume
    decreases.

    Season it with some salt and black pepper to taste. Every brand of
    ham has different sodium levels; please taste to adjust the saltiness.

    Thoroughly combine the rice with the vegetable and ham.

    Replacement Tips:
    Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
    It was listed as a tribute from Song Dynasty to Qing Dynasty. You
    can use Italian prosciutto as a replacement because they taste
    similar. I also tried bacon, and it turned out delicious.

    Pork lard can be replaced with your preferred cooking oil.

    Recipe by Souped Up Recipes.
    https://www.youtube.com/watch?v=GMXVXONQb0A

    Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
    16 August 2023.

    MMMMM

    -- Sean

    ... Energizer bunny arrested. Charged with battery.

    Vhinese broccoli is 'Gai Lan', one of my favorites. choy sum is a mustard family plant and also a favorite here. Suggest full sized bok choy vice baby if crisp stems are desired. Look into daikon radish as well for crisp.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Sean Dennis on Wed May 1 14:36:26 2024
    Re: Re: Cookware (part #2)
    By: Sean Dennis to Carol Shenkenberger on Tue Apr 30 2024 08:46 pm


    Thanks! Found a 2 pack of grabbity units for 21$.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Wed May 1 14:44:22 2024
    Re: Real Deal was: Cookware (
    By: Ruth Haffly to Sean Dennis on Tue Apr 30 2024 11:52 am

    Hi Sean,


    the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.

    I have heard that from my friends who enjoy crusing. One of my
    friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!

    Steve wanted to do that but decided there were too many hoops to jump
    thru to make it worthwhile. It probably would have meant packing his
    carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".

    Our fig tree is leafing out quite well, also has a good number of baby
    figs. Steve took a couple of small branches, dipped them in rooting
    hormone and then planted them in pots. They've both taken off so he gave
    one to a neighbor, will plant the other on our property (other side of
    the house from current tree). Looks like we'll have gallons of figs in a
    few years; I think it took the current tree about 5 years to really
    start putting out.


    Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 2 06:49:50 2024
    Ruth Haffly wrote to Dave Drum <=-

    How did we get along before the GPS driving coach?

    Road maps and atlas books. The GPS is much easier to use--we got our

    Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
    printed accompaniment listing "recommended fuel, food, and
    hotel/motel" stops.

    We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
    map book to sort of pre plan the route, still keep a map book in the vehicle for those "just in case" (and have had them a few times) situations. Helps to know where an unknown exit will take you if you're caught on a rolling parking lot.

    I never used the AAA service. But my parents did a time or three. They
    got back a three-inch tall by seven or eight inch wild book of strip maps
    with the AAA suggested routes highlighted. Also regukar 8 1/2" X 11 pages
    with recommended restaurants, motels and roadside attractions.

    I was always about the "adventure" and "exploring" on my own. Altho I
    did carry the big R-McN Atlas in my semi's cab. But, that was business,
    not adventure .... or at least not intentional adventure. Bv)=

    Canuckistan you can jump on the 401, one of Canada's nice

    8<----- CUT ----->8

    We generally try to use the "go arounds". Even tho I don't drive, I
    keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.

    You're probably worked out a system that suits you. Ordinarily I mislike
    "back seat drivers". My grandmother was thw absolute worst it's ever been
    my misfortune to have as a passenger. I told her once "I don't tell you
    how to run your kitchen .... let me drive the way I know how." And if I
    was forced to ride with her in her car???? She drove like porcupines
    making love - slowly and painfully.

    8<----- CUT ----->8

    The grocery store is pretty nice, I'd rate it a few steps above Food
    Lion. The one we used to shop at regularly has a small clearance
    section; when we first moved to WF, they were clearing out a lot of
    their Indian foods. We got quite a few over time, once as we were
    checking out, had a young lady from India as our cashier. She commented that her father really liked the brand Lowe's was getting rid of and we were buying. Good reccommendation. (G)

    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
    from their "snatch & grabbit" service. Fresh produce, meat and deli
    still reuire me to go iside and select personally what I'm buying.
    The other major stupormarkups here offer similar deals - but I have
    yet to try them out.

    Maybe one of these days, but not yet for us.

    It's a time-saver. And since staple items are in bags/cans/boxes and the
    same all of the time I have no problem putting in an on-line order and scheduling pick-up at a convenient time. If one (or more) of my selected
    items is out of stock I get texts on my phone from the as we try to select
    a work-around. And if none exists ... on to the next item.

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

    True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
    own vision ....

    Exactly! Fun part of our first echo picnic was putting faces with
    names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.

    IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics.
    Not enough participants left on this early-times social media platform to
    make up a viable picnic.

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

    Title: Ham Salad
    Categories: Five, Pork, Vegetables
    Yield: 25 Servings

    2 lb Cooked ham; minced or fine
    - chopped
    1 1/2 c (12 oz jar) pickle relish
    1 c Duke's Mayonnaise or Miracle
    - Wimp salad dressing
    1 oz (to 2 oz) jarred pimientos
    - or roasted red peppers;
    - diced

    Combine ham, relish, mayonnaise and pimientos; mix
    well.

    TO SERVE: Spoon 1/4 cup onto a slice of bread; top
    with lettuce if desired and another bread slice.

    Makes 25 (approximately) sandwiches

    Learned from my grandmother, Helen E. Moore

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Every civilization that has ever existed has ultimately collapsed.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 2 07:14:06 2024
    Ruth Haffly wrote to Dave Drum <=-

    And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
    pork it's a "cottage pie". This recipe is really for a cottage pie.

    That seems to be a very common misnomer among Americans. My mom made
    what she called Shepherd's Pie a (very) few times when I was young but
    it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.

    The usual elevated price of sheep meat over cow or pig meat has a lot
    to do with its lack of popularity. Heck lamb chops are more expensive
    than even Waygo beef steaks in my area. Bv)=

    Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
    out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.

    When I see lamb chops on a restaurant menu the price makes my throat slam
    shut. Even buying them in a butcher shop can put a crimp in my budget.

    There are, however, some bargain priced lamb cuts which are very
    tasty.

    We've splurged on lamb chops a few times, grilling them outside. Also
    got a leg of lamb maybe 15 years ago, enjoyed that and have another one
    in the freezer.

    Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
    only local market admitting to having sheep meat. Bv)=

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

    Title: Neck of Lamb w/Lemon & Thyme
    Categories: Lamb/mutton, Citrus, Herbs
    Yield: 5 Servings

    2 tb Olive oil
    1 kg (36 oz) scrag end of neck of
    - lamb; on the bone, or neck
    - chops, or both
    1 1/2 Lemons; juice only
    +=PLUS=+
    A little thinly pared rind
    - (zest)
    8 Sprigs of thyme
    120 ml (4 oz) water or lamb stock
    Salt & fresh ground pepper

    MMMMM--------------------------TO SERVE-------------------------------
    White bread
    Greek-style tomato & onion
    - salad

    Heat the oil in a heavy-based saucepan. Add the lamb and
    allow it to sizzle and spit, turning occasionally until
    lightly browned all over.

    Add the lemon juice, thyme, water or stock, a little salt
    and plenty of pepper. Bring to the boil then turn down the
    heat to a gentle simmer and place a lid on the pan. Cook
    gently, turning the meat over occasionally, for about 50
    minutes, until the meat is tender.

    Serve with plenty of good white bread and a perhaps a
    simple Greek style tomato and onion salad.

    Serves 5-6

    By Hugh Fearnley-Whittingstall

    From: http://www.bbc.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... Early bird gets the worm; but 2nd mouse gets the cheese.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Wed May 1 13:45:59 2024
    Hi Carol,



    Glad you are feeling better! Rice bags rule then! Seriously they
    help a lot.

    The back is doing MUCH!!! better, haven't used heat on it for several
    days now. Should have thought of rice bags but heating pads worked just
    as well, without the need to get up and pop it into the microwave.

    I saw your Simply Ducky posting just before this one--the date sure
    takes me back. We'd moved from HI to GA, not that long ago so still
    cooking a lot Hawaiian style. I did do a duck once over there, from an
    Alton Brown "Good Eats" recipe. Duck came with a packet of "wild rice
    dressing" which we discarded, recipe included braised chard as a side
    dish. I'd never bought chard before, but it was good---and I've bought
    it quite often since.

    When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
    man, knowing we were going there, called ahead and ordered a Peking duck
    for the table. First time we'd ever had it, really enjoyed it but I
    don't think we've had it since. Maybe some time soon..........

    ---
    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)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Thu May 2 16:17:40 2024
    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Wed May 01 2024 01:45 pm

    Hi Carol,



    Glad you are feeling better! Rice bags rule then! Seriously they
    help a lot.

    The back is doing MUCH!!! better, haven't used heat on it for several
    days now. Should have thought of rice bags but heating pads worked just
    as well, without the need to get up and pop it into the microwave.

    I saw your Simply Ducky posting just before this one--the date sure
    takes me back. We'd moved from HI to GA, not that long ago so still
    cooking a lot Hawaiian style. I did do a duck once over there, from an
    Alton Brown "Good Eats" recipe. Duck came with a packet of "wild rice dressing" which we discarded, recipe included braised chard as a side
    dish. I'd never bought chard before, but it was good---and I've bought
    it quite often since.

    When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
    man, knowing we were going there, called ahead and ordered a Peking duck
    for the table. First time we'd ever had it, really enjoyed it but I
    don't think we've had it since. Maybe some time soon..........


    Yes, quite a memory road there! GA, retirement right? Me, bit later, about 3 years after the 'Ducky' and no, never tried to make peking duck. Looks too fussy for me though I've done many a fussy recipe over time!

    Now, stir frys are really common. Fast and easy. Not always though.

    I went CIS with last nights dinner!

    https://postimg.cc/CzGwgCwD

    Air fryer chicken breast coated in olive oil then dusted top and bottom with Cuban Island Sice (CIS).

    xxcarol



    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Thu May 2 11:37:25 2024
    Hi Carol,

    I have heard that from my friends who enjoy crusing. One of my
    friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!

    Steve wanted to do that but decided there were too many hoops to jump
    thru to make it worthwhile. It probably would have meant packing his
    carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".

    Our fig tree is leafing out quite well, also has a good number of baby
    figs. Steve took a couple of small branches, dipped them in rooting
    hormone and then planted them in pots. They've both taken off so he gave
    one to a neighbor, will plant the other on our property (other side of
    the house from current tree). Looks like we'll have gallons of figs in a
    few years; I think it took the current tree about 5 years to really
    start putting out.


    Apple trees take a while to fruit too. In your area, a golden
    delicious paired with a granny smith will work well as will a granny
    smith with a pink lady. They require cross pollenation to do much.

    I don't know if we want to put any more trees on our property. We own
    .28 acres; when we bought it, it had several more trees than it does
    now. Taking several down that had problems has opened it up so not so
    much is shaded and we can actually grow grass. Several years ago when
    one pine tree was taken out, they dropped it across the road; when it
    landed, the "THUMP!" of it shook the ground. (G)

    We have a small raised bed garden in one corner of the back yard. It's
    mostly an herb garden but Steve planted some sugar snap peas this year.
    The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.

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


    ... ... Life is what happens to you while you're busy making other plans-J. Lennon

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu May 2 11:45:34 2024
    Hi Dave,

    Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a

    We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
    map book to sort of pre plan the route, still keep a map book in the

    I never used the AAA service. But my parents did a time or three. They
    got back a three-inch tall by seven or eight inch wild book of strip
    maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
    11 pages with recommended restaurants, motels and roadside
    attractions.

    I don't know what my dad used, probably studied road maps. We did have
    the Rand McNally campgrounds atlas that my parents used extensivly. It
    listed campgrounds (by city, town, etc) and the amenities they offered;
    one thing my dad always insisted on was that it have flush toilets. (G)
    Even when camping, Mom fixed 99.99% of our meals so restarant listings
    would have been as useless as motels. The few times we ate out, we just
    went to some place near the campground....I remember going for lobster
    (We kids had to get other seafood, but each got a bite of lobster from
    what mom & dad ordered.) up in Maine but that was a rare exception.

    8<----- CUT ----->8

    We generally try to use the "go arounds". Even tho I don't drive, I
    keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.

    You're probably worked out a system that suits you. Ordinarily I
    mislike "back seat drivers". My grandmother was thw absolute worst
    it's ever been my misfortune to have as a passenger. I told her once
    "I don't tell you how to run your kitchen .... let me drive the way I
    know how." And if I was forced to ride with her in her car???? She
    drove like porcupines
    making love - slowly and painfully.

    Don't forget, she was raised when there were fewer cars, trucks, etc on
    the road.

    8<----- CUT ----->8

    The grocery store is pretty nice, I'd rate it a few steps above Food
    Lion. The one we used to shop at regularly has a small clearance
    were buying. Good reccommendation. (G)

    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
    from their "snatch & grabbit" service. Fresh produce, meat and deli
    still reuire me to go iside and select personally what I'm buying.
    The other major stupormarkups here offer similar deals - but I have
    yet to try them out.

    Maybe one of these days, but not yet for us.

    It's a time-saver. And since staple items are in bags/cans/boxes and
    the same all of the time I have no problem putting in an on-line order
    and
    scheduling pick-up at a convenient time. If one (or more) of my
    selected items is out of stock I get texts on my phone from the as we
    try to select a work-around. And if none exists ... on to the next
    item.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.
    names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.

    IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.

    Last few we went to had maybe 6-9 people; ours had the Shipps, Michael,
    Nancy and Mark Lewis for a grand total of 7.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu May 2 11:58:09 2024
    Hi Dave,


    The usual elevated price of sheep meat over cow or pig meat has a lot
    to do with its lack of popularity. Heck lamb chops are more expensive
    than even Waygo beef steaks in my area. Bv)=

    Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
    out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.

    When I see lamb chops on a restaurant menu the price makes my throat
    slam shut. Even buying them in a butcher shop can put a crimp in my budget.

    There are, however, some bargain priced lamb cuts which are very
    tasty.

    We found some at a decent price at Sam's Club a while back. Grabbed
    them, had a couple each, and the rest are in the freezer. Will probably
    get them out some time soon and grill them.


    We've splurged on lamb chops a few times, grilling them outside. Also
    got a leg of lamb maybe 15 years ago, enjoyed that and have another one
    in the freezer.

    Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
    only local market admitting to having sheep meat. Bv)=

    We've not looked for it lately, just happed to come across the deal at
    Sam's.

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


    ... Yesterday was the deadline for complaints.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Fri May 3 17:55:43 2024
    Re: Real Deal was: Cookware (
    By: Ruth Haffly to Carol Shenkenberger on Thu May 02 2024 11:37 am

    Hi Carol,

    I have heard that from my friends who enjoy crusing. One of my friends is an amateur radio operator and obtained permission from th master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the be grounding system on Earth for his setup!

    Steve wanted to do that but decided there were too many hoops to jump thru to make it worthwhile. It probably would have meant packing his carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".

    Our fig tree is leafing out quite well, also has a good number of baby figs. Steve took a couple of small branches, dipped them in rooting hormone and then planted them in pots. They've both taken off so he gave one to a neighbor, will plant the other on our property (other side of the house from current tree). Looks like we'll have gallons of figs in a few years; I think it took the current tree about 5 years to really
    start putting out.


    Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.

    I don't know if we want to put any more trees on our property. We own
    .28 acres; when we bought it, it had several more trees than it does
    now. Taking several down that had problems has opened it up so not so
    much is shaded and we can actually grow grass. Several years ago when
    one pine tree was taken out, they dropped it across the road; when it landed, the "THUMP!" of it shook the ground. (G)

    We have a small raised bed garden in one corner of the back yard. It's mostly an herb garden but Steve planted some sugar snap peas this year.
    The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.


    Well, your land is bigger than mine! I'm a bit less than 1/5th acre here. Container garden though is pretty extensive. Most containers are 3ft long (some 4ft), all raised to make tending easier. 20 of them. Plus some 7 others in round shapes (some quite big) and grow bags. I didn't try peas this year but have 2 types of beans (blue lake green and wax).

    I've got too many types to list, Should be a good harvest!

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Sat May 4 06:49:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a

    We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
    map book to sort of pre plan the route, still keep a map book in the

    I never used the AAA service. But my parents did a time or three. They
    got back a three-inch tall by seven or eight inch wild book of strip
    maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
    11 pages with recommended restaurants, motels and roadside
    attractions.

    I don't know what my dad used, probably studied road maps. We did have
    the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)

    Definitely not a "country boy", then. Bv)= On the farm we had six rooms
    and a path. Baths were taken in a large washtub near the kitchen stove so
    we could have hot water. It was a matter of great mement when we gor an oval galvanised "horse trough to replace the round wash tub.

    Even when camping, Mom fixed 99.99% of our meals so restarant listings would have been as useless as motels. The few times we ate out, we just went to some place near the campground....I remember going for lobster
    (We kids had to get other seafood, but each got a bite of lobster from what mom & dad ordered.) up in Maine but that was a rare exception.

    8<----- CUT ----->8

    We generally try to use the "go arounds". Even tho I don't drive, I
    keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.

    You're probably worked out a system that suits you. Ordinarily I
    mislike "back seat drivers". My grandmother was thw absolute worst
    it's ever been my misfortune to have as a passenger. I told her once
    "I don't tell you how to run your kitchen .... let me drive the way I
    know how." And if I was forced to ride with her in her car???? She
    drove like porcupines making love - slowly and painfully.

    Don't forget, she was raised when there were fewer cars, trucks, etc on the road.

    I don't believe that she ever drove a car over 40 MPH in her life. Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it
    was a 4 lane road. I remember being honked at many times on 2 land highways.

    8<----- CUT ----->8

    The grocery store is pretty nice, I'd rate it a few steps above Food
    Lion. The one we used to shop at regularly has a small clearance
    were buying. Good reccommendation. (G)

    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
    from their "snatch & grabbit" service. Fresh produce, meat and deli
    still reuire me to go iside and select personally what I'm buying.
    The other major stupormarkups here offer similar deals - but I have
    yet to try them out.

    Maybe one of these days, but not yet for us.

    It's a time-saver. And since staple items are in bags/cans/boxes and
    the same all of the time I have no problem putting in an on-line order
    and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
    try to select a work-around. And if none exists ... on to the next
    item.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's sort of like ordering from Amazon - except you don't have to wait 2
    days for delivery. Hy-Vee will also deliver your groceries (just like the
    old days). Since I'm a Perks Plus member there's a U$25 minimum order - I
    have only used that service once - when I was housebound on doctor's say
    so. If one is not a Perks Plus member the minimum for free delivery is
    U$100.

    names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.

    I remember you were coming through my town on Route 66/I-55 and we met
    at the local Cracker Barrel. There was a Commode Door 64 cofuser involved.

    IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.

    Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.

    Never met Mark in person but I use his BBS daily.

    My house mate gave me a "Great Value" (as-if) single serve beef stroganoff yesterday which he had tried and didn't care for. He asked me "What's
    wrong with this stuff?" Besides being fro Wally World, they used mystery
    meat, very little spice/flavouring agents, rotini pasta in plsce of wide
    egg noodles and worst of all - no sour cream.

    I'm making this for him tomorrow evening:

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

    Title: Beef Stroganoff w/Noodles
    Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
    Yield: 4 servings

    1/2 lb Extra-lean (90%) ground beef
    +=OR=+
    1/2 lb Chuck or round steak; very
    - thinly sliced (1/8")
    1/4 c Chopped onion (1 small)
    3/4 c Water
    1 Beef bouillon cube
    +=OR=+
    1 ts Minor's/GFS beef base
    2 ts Worcestershire sauce
    4 oz Can sliced mushrooms;
    - drained
    1 c Sour cream
    1 1/2 tb A-P flour
    6 oz Wide egg noodles; uncooked
    Chopped fresh parsley;
    - garnish (opt)

    In a small heavy bottomed saucepan, cook beef and onion
    until meat is thoroughly cooked and onion is tender,
    about 5 minutes.

    Add water, bouillon/beef basee and Worcestershire sauce.
    Heat to boiling, stirring to dissolve bouillon/beef base.

    Stir in mushrooms and reduce heat.

    Stir together sour cream and flour. Add to beef mixture.
    Cook, stirring occasionally, until sauce thickens. Do
    not boil.

    Meanwhile, cook noodles according to package directions.
    Drain.

    Toss hot noodles and sauce. Sprinkle with parsley, if
    desired.

    RECIPE FROM: https://www.hy-vee.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Oxymoron: Unbiased Opinion.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Sat May 4 06:50:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    When I see lamb chops on a restaurant menu the price makes my throat
    slam shut. Even buying them in a butcher shop can put a crimp in my budget.

    There are, however, some bargain priced lamb cuts which are very
    tasty.

    We found some at a decent price at Sam's Club a while back. Grabbed
    them, had a couple each, and the rest are in the freezer. Will probably get them out some time soon and grill them.

    I used to get leg-o-lamb at Sam's when I was still dong business with Wally-World. After Sam Walton passed and the heirs turned things over
    to the penny-pinchers I eschewed doing business with them. The stores
    are dirty, cluttered, and crowded. And, with smart shopping I can beat
    their so-called "Always Low Prices" in several ways/places.

    We've splurged on lamb chops a few times, grilling them outside. Also
    got a leg of lamb maybe 15 years ago, enjoyed that and have another one
    in the freezer.

    Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
    only local market admitting to having sheep meat. Bv)=

    We've not looked for it lately, just happed to come across the deal at Sam's.

    My favourite meat market (Humphrey's) is where I buy my sheep meat. On
    offer this week is Rack of Lamb @ U$5.99 lb. (U$6.99 if they "French"
    it). Elsewhere (including Magro's Meats (thir main competitor) it's a
    bit more - U$9.99 and up. And it's late in the season for lamb. Bv)=

    Both Humphrey's and Magro's slaughter their own meat for the most part.

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

    Title: Lemon-Garlic Roasted Rack of Lamb
    Categories: Lamb/mutton, Vegetables, Herbs
    Yield: 6 Servings

    2 Racks of lamb; Frenched
    2 tb Olive oil
    6 cl Garlic; fine diced
    1 tb French mustard
    +=OR=+
    1 tb Grated horseradish; for
    - those who do not use
    - mustard on Passover
    1 Lemon; zest & juice
    Salt & pepper

    RECIPE COURTESY: Johnny Goric

    Generously season rack of lamb with salt and pepper.

    In a large bag, add lamb and olive oil, garlic, and lemon
    juice, mustard and lemon zest. Let marinate at least two
    hours or overnight.

    Preheat oven to 180oC/350oF.

    Heat a heavy cast iron pan on the stovetop at medium-high
    heat.

    Remove lamb racks from marinade, pat with towels to remove
    excess oil and liquid (doesn't need to be bone dry, just
    not dripping).

    Add racks to pan and brown on each side, about 4 minutes
    per side.

    Move pan to oven and let roast for 15 minutes, fat side down.

    Flip racks on other side, and roast an additional 10-15
    minutes, until internal thermometer reaches 125 degrees
    for medium-rare, then remove from oven.

    Let stand for 10 minutes before carving.

    MAKES: 6 servings

    RECIPE FROM: http://www.israel21c.org

    Uncle Dirty Dave's Archives

    MMMMM

    ... The devil finds work for idle glands.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Fri May 3 11:27:51 2024
    Hi Carol,

    The back is doing MUCH!!! better, haven't used heat on it for several
    days now. Should have thought of rice bags but heating pads worked just


    I saw your Simply Ducky posting just before this one--the date sure
    takes me back. We'd moved from HI to GA, not that long ago so still
    dish. I'd never bought chard before, but it was good---and I've bought
    it quite often since.

    When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
    man, knowing we were going there, called ahead and ordered a Peking duck
    for the table. First time we'd ever had it, really enjoyed it but I

    Yes, quite a memory road there! GA, retirement right? Me, bit later,


    Yes, we retired in April (offcially April 30/May 1, not sure but Steve
    would know) of 2009 and moved up to Wake Forest, thinking we'd be here
    for 3, maybe 4 years. Started year 16 a couple of days ago. It's not the
    quiet little bedroom to Raleigh town any more but there are pockets of
    the old feeling. Still a couple of vendors at the farmer's market that
    were there before we came.

    about 3 years after the 'Ducky' and no, never tried to make peking
    duck. Looks too fussy for me though I've done many a fussy recipe
    over time!

    Now, stir frys are really common. Fast and easy. Not always though.

    I probably should pull down the wok more than I do. Right now it's
    grilling season tho. (G)


    ---
    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)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Sat May 4 16:57:56 2024
    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am


    On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts at need, Easier to toss contents about.

    Similar to mine.

    https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-Bottom-100 %25-Coating-Free-Preseasoned-Free-Tote-Bag-CSNCFF3-L1015-K~CDFS1000.html?refid= GX684434848213-CDFS1000_75252471&device=c&ptid=2268449183458&network=g&targetid =pla-2268449183458&channel=GooglePLA&ireid=240328966&fdid=1817&PiID%5B%5D=75252 471&gad_source=1&gclid=EAIaIQobChMIlLG7jPH0hQMV9VBHAR2IWAGEEAQYBCABEgIP2_D_BwE

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Sat May 4 11:56:31 2024
    Hi Carol,

    Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.

    I don't know if we want to put any more trees on our property. We own
    .28 acres; when we bought it, it had several more trees than it does
    now. Taking several down that had problems has opened it up so not so
    much is shaded and we can actually grow grass. Several years ago when
    one pine tree was taken out, they dropped it across the road; when it landed, the "THUMP!" of it shook the ground. (G)

    We have a small raised bed garden in one corner of the back yard. It's mostly an herb garden but Steve planted some sugar snap peas this year.
    The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.


    Well, your land is bigger than mine! I'm a bit less than 1/5th acre
    here. Container garden though is pretty extensive. Most containers
    are 3ft long (some 4ft), all raised to make tending easier. 20 of
    them. Plus some 7 others in round shapes (some quite big) and grow
    bags. I didn't try peas this year but have 2 types of beans (blue
    lake green and wax).

    This seems to be the yeaar for flowers--Steve brought home several pots
    from the farmer's market last week, some seeds this week. The ones from
    last week are planted in a window box and pot, the seeds will probably
    wait until we get back from the RV/radio net rally in Ohio coming up
    soon. He bought a hanging pot for the 4 o'clocks, have to make sure we
    hang it in a place to collect the seeds--if not, they'll seed all over
    the place. We'd planted some in AZ near the front door and they self
    seeded enough to block access to the door (which we didn't use anyway).

    I've got too many types to list, Should be a good harvest!

    It sounds good--are you planning to eat them all fresh or put some up
    (freeze, dry or can) for next winter?

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat May 4 12:04:52 2024
    Hi Dave,


    I never used the AAA service. But my parents did a time or three. They
    got back a three-inch tall by seven or eight inch wild book of strip
    maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
    11 pages with recommended restaurants, motels and roadside
    attractions.

    I don't know what my dad used, probably studied road maps. We did have
    the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)

    Definitely not a "country boy", then. Bv)= On the farm we had six

    He rough camped enough with the local boy scout troop that he wanted to
    be more comfortable on the family camping trips. As long as I can
    remember, he always used an air mattress under the sleeping bag, both
    with the scouts and family outings.


    rooms and a path. Baths were taken in a large washtub near the kitchen stove so we could have hot water. It was a matter of great mement when
    we gor an oval galvanised "horse trough to replace the round wash tub.

    Dad was a city boy, raised in North Tonawanda, NY. He was active with
    the boy scouts there, military (WWII) service was in the Navy. Mom was
    also city raised but camped with the girl scouts--they figured with 5
    kids, camping was the cheapest way to go (true) for vacations, tho we
    didn't start travelling until the youngest was around 7.

    Even when camping, Mom fixed 99.99% of our meals so restarant
    listings RH> would have been as useless as motels. The few times we ate
    out, we just RH> went to some place near the campground....I remember
    going for lobster RH> (We kids had to get other seafood, but each got a
    bite of lobster from RH> what mom & dad ordered.) up in Maine but that
    was a rare exception.

    8<----- CUT ----->8

    We generally try to use the "go arounds". Even tho I don't drive, I
    keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.

    You're probably worked out a system that suits you. Ordinarily I
    mislike "back seat drivers". My grandmother was thw absolute worst
    it's ever been my misfortune to have as a passenger. I told her once
    "I don't tell you how to run your kitchen .... let me drive the way I
    know how." And if I was forced to ride with her in her car???? She
    drove like porcupines making love - slowly and painfully.

    Don't forget, she was raised when there were fewer cars, trucks, etc on the road.

    I don't believe that she ever drove a car over 40 MPH in her life.
    Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it was a 4 lane road. I remember being honked at many times
    on 2 land highways.

    But, she got to where she was going safely. Did she drive tractors on
    the farm?

    8<----- CUT ----->8

    The grocery store is pretty nice, I'd rate it a few steps above Food
    Lion. The one we used to shop at regularly has a small clearance
    were buying. Good reccommendation. (G)

    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
    from their "snatch & grabbit" service. Fresh produce, meat and deli
    still reuire me to go iside and select personally what I'm buying.
    The other major stupormarkups here offer similar deals - but I have
    yet to try them out.

    Maybe one of these days, but not yet for us.

    It's a time-saver. And since staple items are in bags/cans/boxes and
    the same all of the time I have no problem putting in an on-line order
    and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
    try to select a work-around. And if none exists ... on to the next
    item.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's sort of like ordering from Amazon - except you don't have to wait
    2 days for delivery. Hy-Vee will also deliver your groceries (just
    like the old days). Since I'm a Perks Plus member there's a U$25
    minimum order - I have only used that service once - when I was
    housebound on doctor's say so. If one is not a Perks Plus member the minimum for free delivery is
    U$100.

    It's something to consider, thought about it during the covid shut downs
    but Steve went out (with a detailed list) about once a week. He still
    shops solo from time to time when I either don't want to go or he's out otherwise and swings into (usually Wegman's) to pick something up.

    names. We'd met a few folks in the first 13 years or so we were on
    the RH> echo but got to meet a lot more "in real life" at the event the
    Shipps RH> hosted in 2007.

    I remember you were coming through my town on Route 66/I-55 and we met
    at the local Cracker Barrel. There was a Commode Door 64 cofuser
    involved.

    Yes, we met you on our way from AZ to NY one year, met Henry Kastan in
    AZ (his wife had family in Sierra Vista) and Michael in HI when he and
    Carol Bryant came out one year. She went shopping with friends one day
    while we met him for lunch at Sam Choy's Breakfast, Lunch and Crab, one
    of our favorite places.

    IIRC you were also at the last picnic they held. That was before
    Nancy DD> fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.

    Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.

    Never met Mark in person but I use his BBS daily.

    Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville,
    AL.

    My house mate gave me a "Great Value" (as-if) single serve beef
    stroganoff yesterday which he had tried and didn't care for. He asked
    me "What's
    wrong with this stuff?" Besides being fro Wally World, they used
    mystery meat, very little spice/flavouring agents, rotini pasta in
    plsce of wide

    Sounds very forgettable. (G)

    CONTINUED IN NEXT MESSAGE <<

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


    ... ... Life is what happens to you while you're busy making other plans-J. Lennon

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat May 4 12:22:50 2024
    Hi Dave,

    CONTINUED FROM PREVIOUS MESSAGE <<

    egg noodles and worst of all - no sour cream.

    I've used plain yogurt as a sub for sour cream. This sounds like it
    wasn't worth the money paid for it. (G)


    I'm making this for him tomorrow evening:


    Title: Beef Stroganoff w/Noodles
    Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
    Yield: 4 servings

    Sounds much better; I might make some up (double the recipe) and pop the
    extras in the freezer until our next trip. Hold out the noodles, cook
    them fresh and have an easy camping meal. I've already got a number of
    meals from previous times planned for the upcoming trip. Don't be
    surprised if my postings are somewhat irregular over the next couple of
    weeks; we'll be on the road and don't know if we'll always have internet access.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat May 4 12:30:28 2024
    Hi Dave,


    There are, however, some bargain priced lamb cuts which are very
    tasty.

    We found some at a decent price at Sam's Club a while back. Grabbed
    them, had a couple each, and the rest are in the freezer. Will probably get them out some time soon and grill them.

    I used to get leg-o-lamb at Sam's when I was still dong business with Wally-World. After Sam Walton passed and the heirs turned things over
    to the penny-pinchers I eschewed doing business with them. The stores
    are dirty, cluttered, and crowded. And, with smart shopping I can beat their so-called "Always Low Prices" in several ways/places.

    We've seen both the dirty, crowded & cluttered stores as well as the
    super clean and neat places. Most often we get basics (toothpaste,
    shampoo, fabric softener) there and grocery shop otherwise. Exception is
    when we're on the road and just want to boondock (set up without
    external power, water etc) for the night without unhitching. Wal Marts
    are generally (with a few exceptions) good about letting us stay in a
    (usually designated) corner of their lot. We're gone early the next
    morning. If we do spend the night, we usually spend a bit of money on
    groceries like bread, lunch meat, etc. One trip we initially didn't need groceries so I started collecting fat quarters (piece of fabric 18"x22", quarter of a yard). I've got enough to make a quilt top out of ones
    collected on that trip--and will do so, maybe next year after I catch up
    on other sewing.

    We've splurged on lamb chops a few times, grilling them outside.
    Also RH> got a leg of lamb maybe 15 years ago, enjoyed that and have
    another one RH> in the freezer.

    Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
    only local market admitting to having sheep meat. Bv)=

    We've not looked for it lately, just happed to come across the deal at Sam's.

    My favourite meat market (Humphrey's) is where I buy my sheep meat. On offer this week is Rack of Lamb @ U$5.99 lb. (U$6.99 if they "French"
    it). Elsewhere (including Magro's Meats (thir main competitor) it's a
    bit more - U$9.99 and up. And it's late in the season for lamb. Bv)=

    Both Humphrey's and Magro's slaughter their own meat for the most
    part.

    That's good; I don't know of any grocery stores around here that do so.
    There are a couple of butcher shops, one not too far from us that I want
    to check out. A friend gave them a good review, said Tuesdays are their
    sale days and you can get some good deals from them.

    ---
    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)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Sun May 5 17:43:54 2024
    Re: Real Deal was: Cookware (
    By: Ruth Haffly to Carol Shenkenberger on Sat May 04 2024 11:56 am


    On all my harvest, most will be eaten fresh but some will be dried for later use. We'll see as the year goes along!

    xxcarol
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  • From Dave Drum@1:3634/12 to Ruth Haffly on Mon May 6 06:27:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    CONTINUED FROM PREVIOUS MESSAGE <<

    egg noodles and worst of all - no sour cream.

    I've used plain yogurt as a sub for sour cream. This sounds like it
    wasn't worth the money paid for it. (G)

    Not even the price I got it for - free. Bv)=

    I'm making this for him tomorrow evening:

    Title: Beef Stroganoff w/Noodles
    Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
    Yield: 4 servings

    Sounds much better; I might make some up (double the recipe) and pop
    the extras in the freezer until our next trip. Hold out the noodles,
    cook them fresh and have an easy camping meal. I've already got a
    number of meals from previous times planned for the upcoming trip.
    Don't be surprised if my postings are somewhat irregular over the next couple of weeks; we'll be on the road and don't know if we'll always
    have internet access.

    I got a deal on chuck-eye steaks at Meijer (the folks that Sam Walton
    copied from when starting WalMart) So I'm going to make this next. BTW
    te stroganoff turned out well. No leftovers. Bv)=

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

    Title: Bacon, Onion & Tomatoes w/Sliced Steak
    Categories: Beef, Vegetables, Citrus, Herbs, Sauces
    Yield: 2 servings

    6 sl Thick-cut bacon
    1 lb Chuck-eye steak
    Salt & coarse ground pepper
    1 tb Neutral oil
    3 tb Juice from one lemon
    3 tb Butter
    2 lg Cloves garlic; crushed
    2 Sprigs fresh thyme
    2 lg Beefsteak or Mortgage Lifter
    - tomatoes; cored, tops and
    - bottoms trimmed, cut in 5
    - slices each
    1 md White onion; top and bottom
    - trimmed, in 1/4" slices
    HP Brown Sauce or favourite
    - steak sauce
    1/2 c Flat-Leaf Parsley Leaves;
    - chopped, loose pack

    Set the oven @ 375ºF/190ºC.

    Cook the bacon until very crisp.

    Pat the steak dry and season with salt and coarse
    ground pepper.

    Heat a cast-iron skillet over medium-high to high. Add
    the oil, about one turn of the pan. Add the steaks and
    cook, turning occasionally, to desired doneness, 8 to 9
    minutes for medium-rare. Douse the steaks with lemon
    juice and remove the pan from heat. Add the butter.
    When the butter foams, add the garlic and thyme.

    Spoon the melted butter over the steaks. Continue to
    baste the steaks with the butter for a minute or so.

    Transfer the steak to a plate and let rest for 10 min.

    Slice the steak against the grain to about 1/4" thick.

    Layer the tomatoes and onions on plates or a platter,
    seasoning between each layer. Top with the sliced steak,
    then the bacon. Drizzle the steak sauce back and forth
    on top and sprinkle with parsley.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Tamari was rare before humans became gluten intolerant.
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  • From Dave Drum@1:3634/12 to Ruth Haffly on Mon May 6 06:34:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    I don't know what my dad used, probably studied road maps. We did have
    the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)

    Definitely not a "country boy", then. Bv)= On the farm we had six

    He rough camped enough with the local boy scout troop that he wanted to
    be more comfortable on the family camping trips. As long as I can remember, he always used an air mattress under the sleeping bag, both
    with the scouts and family outings.

    I only did Boy Sprouts for a couple years since one of the leaders made me nervous (today I'd say "He set my gay-dar off") and later made headlines
    in the local daily paper. But, I did my share (and then some) of rough
    camping, some while trouring parts of America via my thumb (hitch hiking)
    and some by just parking up, often near a stream or body of weater, and
    rolling uot my sleeping bag.

    rooms and a path. Baths were taken in a large washtub near the kitchen stove so we could have hot water. It was a matter of great mement when
    we gor an oval galvanised "horse trough to replace the round wash tub.

    Dad was a city boy, raised in North Tonawanda, NY. He was active with
    the boy scouts there, military (WWII) service was in the Navy. Mom was also city raised but camped with the girl scouts--they figured with 5 kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.

    I split the difference between town and country. My grandparents had the
    800+ acres family farm originally deeded to an ancestore for services in
    the Revolutionary War as a "section" (640 acres). And they had a "town
    house" which my grandmother preferred. It was a Sears Craftsman in a well
    known neighbourhood of similar homes. I found pixtures online of the very
    place (somewhat updated since the 1960s)

    https://www.redfin.com/IL/Carlinville/929-N-High-St-62626/home/129449353

    8<----- CUT ----->8

    We generally try to use the "go arounds". Even tho I don't drive, I
    keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.

    You're probably worked out a system that suits you. Ordinarily I
    mislike "back seat drivers". My grandmother was thw absolute worst
    it's ever been my misfortune to have as a passenger. I told her once
    "I don't tell you how to run your kitchen .... let me drive the way I
    know how." And if I was forced to ride with her in her car???? She
    drove like porcupines making love - slowly and painfully.

    Don't forget, she was raised when there were fewer cars, trucks, etc on the road.

    I don't believe that she ever drove a car over 40 MPH in her life.
    Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it was a 4 lane road. I remember being honked at many times
    on 2 land highways.

    But, she got to where she was going safely. Did she drive tractors on
    the farm?

    Not hardly.

    8<----- CUT ----->8

    The grocery store is pretty nice, I'd rate it a few steps above Food
    Lion. The one we used to shop at regularly has a small clearance
    were buying. Good reccommendation. (G)

    Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
    from their "snatch & grabbit" service. Fresh produce, meat and deli
    still reuire me to go iside and select personally what I'm buying.
    The other major stupormarkups here offer similar deals - but I have
    yet to try them out.

    Maybe one of these days, but not yet for us.

    It's a convenience thing for me. Plus they off gasoline discounts of
    so-much per gallon on some items. If I gather those I let my house mate
    use my "Perks" card at Casey's (a C-Store chain head-quartered in the
    same town as Hy-Vee - Ankeny, IA) since I have a Moto-Mart card that
    gives me 50c/gallon off pump price at their location(s).

    It's a time-saver. And since staple items are in bags/cans/boxes and
    the same all of the time I have no problem putting in an on-line order
    and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
    try to select a work-around. And if none exists ... on to the next
    item.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's easier for me to parse an advertisement/listing than to trudge all
    over what is, after all, a Big Box store. Bv)=

    It's sort of like ordering from Amazon - except you don't have to wait
    2 days for delivery. Hy-Vee will also deliver your groceries (just
    like the old days). Since I'm a Perks Plus member there's a U$25
    minimum order - I have only used that service once - when I was
    housebound on doctor's say so. If one is not a Perks Plus member the minimum for free delivery is U$100.

    It's something to consider, thought about it during the covid shut
    downs but Steve went out (with a detailed list) about once a week. He still shops solo from time to time when I either don't want to go or
    he's out otherwise and swings into (usually Wegman's) to pick something up.

    Back in the day nearly all neighbourhood groceries had delivery service. Whether a box-bodied truck or a bicycle with a large basket. My granny
    used it a lot in Carlinville.

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

    IIRC you were also at the last picnic they held. That was before
    Nancy DD> fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.

    Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.

    Never met Mark in person but I use his BBS daily.

    Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.

    Didn't know there were two. I'm replying in this packet via his SESTAR
    BBS.

    My house mate gave me a "Great Value" (as-if) single serve beef
    stroganoff yesterday which he had tried and didn't care for. He asked
    me "What's wrong with this stuff?" Besides being fro Wally World,
    they used mystery meat, very little spice/flavouring agents, rotini
    pasta in plsce of wide

    Sounds very forgettable. (G)

    Oh, yeah.

    OOPSI - out of room. On to the next post.

    ... "All happiness depends on a leisurely breakfast." -- John Gunther
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  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Sun May 5 17:31:08 2024
    Hi Carol,

    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am


    On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts
    at need, Easier to toss contents about.


    I think mine is similar. We got a smaller one some years back, after the
    girls moved out, but it seems I still make enough stir fry to feed a
    small family. This one doesn't have a cover so I have to make sure a pot
    lid is handy for steaming. It also doesn't have the traditional ring so
    it sits flat on the smooth top stove--have to really hang onto it with
    one hand while stir frying with the other. (G)

    Similar to mine.

    https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-B

    Sounds basically the same as mine. We got ours at a Kitchenware
    Collections (outlet mall kitchen store) before they went out of
    business.


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


    ... Junk: stuff we throw away. Stuff: junk we keep.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Mon May 6 09:58:00 2024
    I only did Boy Sprouts for a couple years since one of the leaders made me nervous (today I'd say "He set my gay-dar off") and later made headlines
    in the local daily paper. But, I did my share (and then some) of rough

    I think I was in about three years, never advancing beyond Tenderfoot. ;)

    In my case I enjoyed the Cub Scouts a lot more. The one thing I enjoyed
    about Boy Scouts was summer camp at Camp Wildcat Hollow. That, and the
    yearly trek to Land Between the Lakes.

    Mike


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    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Mon May 6 18:18:04 2024
    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Sun May 05 2024 05:31 pm

    Hi Carol,

    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am


    On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts at need, Easier to toss contents about.


    I think mine is similar. We got a smaller one some years back, after the girls moved out, but it seems I still make enough stir fry to feed a
    small family. This one doesn't have a cover so I have to make sure a pot
    lid is handy for steaming. It also doesn't have the traditional ring so
    it sits flat on the smooth top stove--have to really hang onto it with
    one hand while stir frying with the other. (G)

    Similar to mine.

    https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-B

    Sounds basically the same as mine. We got ours at a Kitchenware
    Collections (outlet mall kitchen store) before they went out of
    business.



    I got mine at Justco. It's sort of the 'JCPENNY/SEARS' of Japan. Pretty nice places. Grocery store in basement. Appliances on 5th story.

    cccarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:2320/105 to Mike Powell on Tue May 7 06:12:00 2024
    Mike Powell wrote to DAVE DRUM <=-

    I only did Boy Sprouts for a couple years since one of the leaders made me nervous (today I'd say "He set my gay-dar off") and later made headlines
    in the local daily paper. But, I did my share (and then some) of rough

    I think I was in about three years, never advancing beyond Tenderfoot.
    ;)

    In my case I enjoyed the Cub Scouts a lot more. The one thing I
    enjoyed about Boy Scouts was summer camp at Camp Wildcat Hollow. That, and the yearly trek to Land Between the Lakes.

    Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp
    a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the
    lake was reduced to a small strean a 12 year old could step across easily.

    As it happened across the part of the lake where our boy's camp was there
    were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
    Church).

    Some of us made the walk across the dry lake to both camps. Giving rise
    to "Be prepared, it's the Boy Scouts march song. If you come across a
    Girl Scout who is similarly inclined don't be frightened, don't be
    flustered, don't be scared. Be Prepared"

    We were often in company of one of the camp counselors so we "got away"
    with a lot - as he was "otherwise occupied" wit his opposite number at
    that camp. Bv)=

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

    Title: Boy Scout Stew
    Categories: Beef, Vegetables, Beans, Chilies, Herbs
    Yield: 10 Servings

    2 tb Olive oil
    1 lb Ground beef
    2 c Onion; in large pieces (1
    - large onion)
    1 lb Potatoes, peeled, in 1" pcs
    14 1/2 oz Can beef stock
    29 oz (2 cans) diced tomatoes
    17 oz (2 cans) Bush's Baked Beans*
    22 1/2 oz Can Bush's Steakhouse
    - Grillin' beans *
    15 1/2 oz Can pinto beans; rinsed,
    - drained
    14 1/2 oz Can corn niblets; drained
    1 ts Ground cumin
    1 ts Chilli spice mix
    1 ts Kosher salt
    1/2 ts Fresh ground black pepper;
    - more to taste
    1/2 ts Garlic powder
    +=OR=+
    1 ts Garlic granules
    1/4 ts Ground cayenne

    Set oven @ 375oF/190oC. *

    In a medium to large heavy bottomed pan or Dutch oven,
    over medium heat, add olive oil and once hot add the
    beef and onions.

    Break up the beef and cook until browned.

    Add all other ingredients and bring to a simmer, cover
    and place in the oven for 30 minutes or until potatoes
    are tender.

    Serve hot.

    * This stew can also be cooked on the stovetop (or a
    campfire).

    Yield: 10 servings

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Useless Invention: Matte finish floor wax.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Tue May 7 08:44:00 2024
    Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp
    a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the
    lake was reduced to a small strean a 12 year old could step across easily.

    Our troop seemed to be bully free, which was good. The tents at our camp
    were old army surplus with (likely) surplus cots and pallets for floors.

    As it happened across the part of the lake where our boy's camp was there were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
    Church).

    Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the
    time I got very interested in girls was when I lost interest in
    participating in Boy Scouts. ;)

    Mike


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    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:3634/12 to Mike Powell on Wed May 8 05:16:00 2024
    Mike Powell wrote to DAVE DRUM <=-

    Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp
    a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the lake was reduced to a small strean a 12 year old could step across easily.

    Our troop seemed to be bully free, which was good. The tents at our
    camp were old army surplus with (likely) surplus cots and pallets for floors.

    I learned, early on, that my Granddad was right. "Defend yourself. With
    a club if he's much bigger. But, defend yourself." Bullies do get the
    point if it's forcefully applied.

    As it happened across the part of the lake where our boy's camp was there were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist Church).

    Unfortunately, our camp was in the middle of nowhere with no "girl"
    camps around anywhere. I wasn't that interested in them yet anyway.
    About the time I got very interested in girls was when I lost interest
    in participating in Boy Scouts. ;)

    I, OTOH, was interested in girls from before I was a Cub Sprout. My
    sister's friends were very friendly. Bv)=

    I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in
    Merrie Olde England as the Boy Scouts Association in 1908.

    Today is the anniversary of the first time bottle Co'Cola was sold in
    1886.

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

    Title: Coca-Cola Pot Roast
    Categories: Beef, Vegetables, Sauces
    Yield: 8 Servings

    3 lb Beef chuck roast
    2 tb Oil
    16 oz Can crushed Tomatoes
    12 oz Coca-Cola *
    1 lg Onion; chopped or sliced
    1 pk Spaghetti sauce mix
    1 1/2 ts Salt
    1/2 ts Garlic granules

    * Use non-HFCS (Kosher for Passover) Co'Cola.

    Brown meat in oil for ten minutes on each side; remove
    to crockpot. Drain fat.

    Break up tomatoes in their juice; add remaining
    ingredients, stirring until spaghetti sauce mix is
    dissolved. Pour over meat. Cover; simmer until meat
    is tender.

    Thicken gravy; serve over sliced meat.

    MM by Sylvia Steiger

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Beware of computer techs dragging in a pair of 100 amp jumper leads...
    --- MultiMail/Win v0.52
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  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Tue May 7 21:07:08 2024
    Hi Carol,

    Re: Real Deal was: Cookware (
    By: Ruth Haffly to Carol Shenkenberger on Sat May 04 2024 11:56 am


    On all my harvest, most will be eaten fresh but some will be dried for later use. We'll see as the year goes along!

    Sounds good to me both ways. We tried growing tomatoes when we first
    moved to WF but the deer kept getting them. Then we moved, so tried
    again but it seemed that our mission trip (and other travel) was
    scheduled at the same time the tomatoes were ripe (Steve likes to pick
    them ripe). Maybe in a few years when we're not on the road so much
    we'll try again.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 7 21:11:54 2024
    Hi Dave,


    egg noodles and worst of all - no sour cream.

    I've used plain yogurt as a sub for sour cream. This sounds like it
    wasn't worth the money paid for it. (G)

    Not even the price I got it for - free. Bv)=

    That's really bad stuff!


    I'm making this for him tomorrow evening:

    Title: Beef Stroganoff w/Noodles
    Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
    Yield: 4 servings

    Sounds much better; I might make some up (double the recipe) and pop
    the extras in the freezer until our next trip. Hold out the noodles,
    cook them fresh and have an easy camping meal. I've already got a
    number of meals from previous times planned for the upcoming trip.
    Don't be surprised if my postings are somewhat irregular over the next couple of weeks; we'll be on the road and don't know if we'll always
    have internet access.

    I got a deal on chuck-eye steaks at Meijer (the folks that Sam Walton copied from when starting WalMart) So I'm going to make this next. BTW
    te stroganoff turned out well. No leftovers. Bv)=

    I'm sitting here drooling.....(G) We're on the road but no fancy eating
    yet. Doing out for lunch tomorrow with Steve's mother an and his older
    brother, don't know where we're going yet but I'll probably give you a
    write up.


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


    ... 90% of being smart is knowing what you're dumb at.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 7 21:15:29 2024
    Hi Dave,


    Definitely not a "country boy", then. Bv)= On the farm we had six

    He rough camped enough with the local boy scout troop that he wanted to
    be more comfortable on the family camping trips. As long as I can remember, he always used an air mattress under the sleeping bag, both
    with the scouts and family outings.

    I only did Boy Sprouts for a couple years since one of the leaders
    made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then

    I've read about them and wondered about some I've known.

    weater, and rolling uot my sleeping bag.

    Easier (and generally safer) for a guy to do than a girl.


    Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.

    I split the difference between town and country. My grandparents had
    the 800+ acres family farm originally deeded to an ancestore for
    services in the Revolutionary War as a "section" (640 acres). And they

    Nice that you've got the back story for it. Does it still raise the
    crops it did initially or have they changed as the country got more
    urban?


    had a "town
    house" which my grandmother preferred. It was a Sears Craftsman in a
    well known neighbourhood of similar homes. I found pixtures online of
    the very place (somewhat updated since the 1960s)

    I've read about them. Back when we were in Swansboro, one of Steve's co
    workers was building a Jim Walther home. We never had the money for
    land, let alone a house kit on top of that.


    Don't forget, she was raised when there were fewer cars, trucks, etc on the road.

    I don't believe that she ever drove a car over 40 MPH in her life.
    Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it was a 4 lane road. I remember being honked at many times
    on 2 land highways.

    But, she got to where she was going safely. Did she drive tractors on
    the farm?

    Not hardly.

    But she sure kept you well fed. (G)


    It's a time-saver. And since staple items are in bags/cans/boxes and
    the same all of the time I have no problem putting in an on-line order
    and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
    try to select a work-around. And if none exists ... on to the next
    item.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's easier for me to parse an advertisement/listing than to trudge
    all over what is, after all, a Big Box store. Bv)=

    Only paper ad we get is Food Lion but I can go on line for Wegman's,
    Lowe's Lidl, Aldi..............

    was DD> housebound on doctor's say so. If one is not a Perks Plus
    member the DD> minimum for free delivery is U$100.

    It's something to consider, thought about it during the covid shut
    downs but Steve went out (with a detailed list) about once a week. He still shops solo from time to time when I either don't want to go or
    he's out otherwise and swings into (usually Wegman's) to pick something up.

    Back in the day nearly all neighbourhood groceries had delivery
    service.

    I remember the locally owned grocery store having delivery service but
    not the 2 chain stores. We did have a local chicken farmer who
    sold/delivered eggs weekly plus a milk man that stopped by twice a
    week.

    CONTINUED IN NEXT MESSAGE <<

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


    ... Two wrongs don't make a right but, two Wrights made an aeroplane

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 7 21:25:22 2024
    Hi Dave,

    CONTINUED FROM PREVIOUS MESSAGE <<

    Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.

    The grocery store that delivered had a panel truck.

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

    IIRC you were also at the last picnic they held. That was before
    Nancy DD> fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.

    Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.

    Never met Mark in person but I use his BBS daily.

    Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.

    Didn't know there were two. I'm replying in this packet via his SESTAR BBS.

    Where is he out of? Maybe we have 3 Mark(c) Lewis's?


    ---
    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)
  • From Lee Lofaso@2:203/2 to Mike Powell on Wed May 8 16:26:48 2024
    Hello Mike,

    Besides the "funny" leader there tended to be a lot of bullies who needed
    taking down a peg (or two). My folks sent me to the local BSA summer camp
    a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less
    permanent tipi deals. That summer was in the middle of a drought and the
    lake was reduced to a small strean a 12 year old could step across easily.

    Our troop seemed to be bully free, which was good. The tents at our camp were old army surplus with (likely) surplus cots and pallets for floors.

    The BSA got rid of its misogynetic past by doing away with its name
    for good this past Tuesday, by formally changing its name to Scouting
    America and putting the final dagger into the blatant discrimination
    practices that have plagued the organization for over a century.

    As it happened across the part of the lake where our boy's camp was there
    were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
    Church).

    Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the time I got very interested in girls was when I lost interest in participating in Boy Scouts. ;)

    All girls and boys regardless of sexual orientation are welcome to
    participate in Scouting America, as the misogynetic views of the past
    have been ditched forever.

    "In the next 100 years, we want any youth in America to feel very,
    very welcome to come into our programs."
    ~ Roger Krone, President of Scouting America

    Girls, boys, gays, lesbians, trans ... welcome to the club.

    For Life,
    Lee

    --
    GOP thinks banning guns won't elminate guns.
    GOP thinks banning abortion will elininate abortions.

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Lee Lofaso@2:203/2 to Dave Drum on Wed May 8 16:26:55 2024
    Hello Dave,

    [..]

    I think I was in about three years, never advancing beyond MP>Tenderfoot.
    ;)

    In my case I enjoyed the Cub Scouts a lot more. The one thing I
    enjoyed about Boy Scouts was summer camp at Camp Wildcat Hollow. That,
    and the yearly trek to Land Between the Lakes.

    Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the lake was reduced to a small strean a 12 year old could step across easily.

    Thank God those "funny" leaders are no longer a part of that
    misogynic organization. There should not be any discrimination
    against any group of people in this country, including girls
    and trans. Shame on those who support such organizations.

    That is why the "Boy Scouts of America" no longer exists.
    The president of that organization got rid of it. Along with
    all of those who support scouting in America.

    Imagine that. More inclusive. No longer "boys only". Welcoming
    girls (and trans) throughout its ranks.

    "In the next 100 years, we want any youth in Aericatofeel very,
    very welcome to come into our programs."
    ~ Roger Krone, President of Scouting America

    As it happened across the part of the lake where our boy's camp was there were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist Church).

    The BSA started a program allowing gay youth in 2013 and ended a
    blanket ban on gay adult leaders in 2015. That should make you and
    your church very proud. In 2017, it announced that girls would be
    accepted into the Cub Scouts as of 2018, and into the BSA program
    in 2019.

    Some of us made the walk across the dry lake to both camps. Giving rise
    to "Be prepared, it's the Boy Scouts march song. If you come across a
    Girl Scout who is similarly inclined don't be frightened, don't be flustered, don't be scared. Be Prepared"

    Take your misogynetic views and shove it.

    We were often in company of one of the camp counselors so we "got away" with a lot - as he was "otherwise occupied" wit his opposite number at that camp. Bv)=

    There is a reason why Scouting America does not want you or any of
    your beloved "camp counselors" anywhere near our youth.

    Crappy recipe deleted.

    For Life,
    Lee

    --
    GOP thinks banning guns won't elminate guns.
    GOP thinks banning abortion will elininate abortions.

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Wed May 8 09:15:00 2024
    Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the time I got very interested in girls was when I lost interest in participating in Boy Scouts. ;)

    I, OTOH, was interested in girls from before I was a Cub Sprout. My
    sister's friends were very friendly. Bv)=

    My sisters were younger than I so their friends were more of a pain than interesting. OTOH, there were a few babysitters when I was younger that
    got me interested (although at that age, in what I had no idea!).

    I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.

    I saw that. That is sad, really.

    Today is the anniversary of the first time bottle Co'Cola was sold in
    1886.

    I am more of a Double Cola / Ski man myself. ;)

    Mike


    * SLMR 2.1a * If worst comes to worst, you *CAN* turn most things off.
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 9 06:55:27 2024
    Ruth Haffly wrote to Dave Drum <=-

    CONTINUED FROM PREVIOUS MESSAGE <<

    Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.

    The grocery store that delivered had a panel truck.

    Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and
    Hy-Vee also uses Doordash and Instacart contractors.

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

    IIRC you were also at the last picnic they held. That was before
    Nancy DD> fell off of her twig.

    Yes, we were there. Visited some friends in the Baltimore area
    afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........

    I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.

    Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.

    Never met Mark in person but I use his BBS daily.

    Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.

    Didn't know there were two. I'm replying in this packet via his SESTAR BBS.

    Where is he out of? Maybe we have 3 Mark(c) Lewis's?

    The M. Lewis I'm referencing is a big hub for Phydeaux mail and sometimes
    uses the nick-name "Waldo Kitty". As to his physical location - somewhere
    in the American Southeast.

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

    Title: Home Fries
    Categories: Five, Potatoes
    Yield: 3 servings

    2 tb Olive oil
    2 Baked russet potatoes; diced
    1/4 md Onion; diced
    1/2 lg Bell pepper; seeded, fine
    - diced
    Salt & black pepper

    In large skillet heat oil until shimmering.

    Add the potatoes, onions, and diced pepper. Cook,
    stirring frequently until the onions and peppers are
    tender and the potatoes are lightly browned.

    Season to taste with salt and pepper. Serve hot.

    Promptly store leftovers in an airtight container in the
    refrigerator, for up to 3 days.

    By: Marc Lewis

    RECIPE FROM: https://goodcheapeats.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)
  • From Dave Drum@1:18/200 to Mike Powell on Thu May 9 07:10:20 2024
    Mike Powell wrote to DAVE DRUM <=-

    Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the time I got very interested in girls was when I lost interest in participating in Boy Scouts. ;)

    I, OTOH, was interested in girls from before I was a Cub Sprout. My
    sister's friends were very friendly. Bv)=

    My sisters were younger than I so their friends were more of a pain
    than interesting. OTOH, there were a few babysitters when I was
    younger that got me interested (although at that age, in what I had no idea!).

    I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.

    I saw that. That is sad, really.

    And I learned last night at my "Computer Olde Tymers" monthly dinner get-together that the Boy Sprouts have been letting girls join for some
    time. My mind flashed instantly to what I used to get up to at that age
    and wondered how they are going to keep a damper of fraternising and the inevitable results of unprotected fraternisation.

    Today is the anniversary of the first time bottle Co'Cola was sold in
    1886.

    I am more of a Double Cola / Ski man myself. ;)

    That has to be a "regional" like my local "Whistle" soda(s) used to
    was. I've seen Double Cola and Ale-8 in Lexington, KY. Actually drank
    some Ale-8 ... which has more caffeine than Mount & Do from Pepsi.

    Made the hair on the back of my neck march in lockstep.

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

    Title: Ale-Braised Pork Chops w/Roasted Garlic Mashed Potatoes
    Categories: Pork, Beer, Potatoes, Marinades, Fruits
    Yield: 4 Servings

    MMMMM--------------------------POTATOES-------------------------------
    1 Head garlic
    2 1/2 lb Potatoes; peeled,
    - quartered
    3/4 ts Salt
    1/2 c Milk; heated
    6 tb Butter; melted

    MMMMM----------------------------PORK---------------------------------
    4 (1" thick) pork loin chops
    2 tb Flour
    1 c Beef broth
    2 tb Oil
    1 sm Onion; halved, peeled, thin
    - sliced
    1 sm Shallot; peeled, minced
    1 cl Garlic; minced
    1 c Amber ale
    8 Dried figs; stemmed; coarse
    - chopped
    1 tb Brown sugar
    1/4 ts Salt
    Fresh ground black pepper
    1 ts Tomato paste

    To prepare the roasted garlic for the mashed potatoes: Cut
    about 1/2 inch from the top of the head of garlic and wrap
    well in foil.

    Place in a preheated 300ºF/150ºC oven for about 1 hour, or
    until the garlic is very soft. Cool the garlic before
    pressing the pulp out of the skins into a small bowl. Set
    aside.

    To prepare the pork: Dredge the pork chops in flour and
    shake off the excess. There should be about 2 teaspoons
    left. Mix with a tablespoon of the broth and set aside.

    In a large skillet, preferably nonstick, heat the oil over
    medium heat. When hot, put the pork into the pan and brown
    lightly for a few minutes on each side. Remove from the
    pan.

    Put the onion, shallot and garlic into the pan and saute
    about 5 minutes. Add another tablespoon broth if the pan
    becomes too dry.

    Pour the remaining broth into the pan with the ale; bring
    to a boil. Stir in the dissolved flour mixture, the figs,
    brown sugar, tomato paste, salt and pepper. Cook for about
    1 minute. Put the chops into the pan and reduce the heat
    to medium-low. Cover and cook about 45 minutes, turning
    the chops occasionally, until the pork is tender.

    To prepare the mashed potatoes: Quarter the potatoes and
    place in a pot. cover with water and bring to a boil.
    Cover the pan and reduce the heat to medium. Cook the
    potatoes until soft, about 15 to 20 minutes. Drain well.

    Mash the potatoes with the roasted garlic, salt, warm milk
    and melted butter. Cover loosely and hold in a warm over
    (about 200ºF/95ºC) while finishing the chops.

    When the pork is tender, transfer to a plate, cover
    loosely with aluminum foil and place in the warm oven.

    Bring the sauce in the pan to a boil and cook on
    medium-high heat until reduced and thickened. Ladle the
    sauce over the chops and mashed potatoes.

    Recipe By: Seattle Times 2/19/97

    Uncle Dirty Dave's Archives

    MMMMM

    ... I'm happy to feast whenever Hallmark tells me to.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 9 07:16:05 2024
    Ruth Haffly wrote to Dave Drum <=-

    He rough camped enough with the local boy scout troop that he wanted to
    be more comfortable on the family camping trips. As long as I can remember, he always used an air mattress under the sleeping bag, both
    with the scouts and family outings.

    I only did Boy Sprouts for a couple years since one of the leaders
    made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then

    I've read about them and wondered about some I've known.

    This clown was ucky the law locked him up. There were a couple irate
    fathers who would have cheerfully wreaked havoc on him.

    weater, and rolling uot my sleeping bag.

    Easier (and generally safer) for a guy to do than a girl.

    Oh, I dunno. If you go by stereotypes - then yes, you're right. But I've
    known - and dated - some women/girls who could hold their own against
    nearly anyone wanting to cause them problems.

    Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.

    I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
    the USAC cars raced at the state fairgrounds.

    I split the difference between town and country. My grandparents had
    the 800+ acres family farm originally deeded to an ancestore for
    services in the Revolutionary War as a "section" (640 acres). And they

    Nice that you've got the back story for it. Does it still raise the
    crops it did initially or have they changed as the country got more
    urban?

    Don't know for sure. My grandmother was deeding the property to my mother
    in parcels that let them avoid paying taxes on the transferrence and would
    let them avoid inheritance tax. Them mom predeceased her and Grndmother
    sold the whole thing. Up until then I had entertained the idea of becoming
    a "gentleman farmer" when the land passed to me. Ah well.

    I doubt that the current owmers farm it as my grandfather and his tennants
    did - with crop rotation, companion plantings and a small livestock part.
    I'd wager good money that their crops are corn and soybeans. And that the sorghum, oats, barley, alfalfa, clover, etc. are but distant memories.

    had a "town
    house" which my grandmother preferred. It was a Sears Craftsman in a
    well known neighbourhood of similar homes. I found pixtures online of
    the very place (somewhat updated since the 1960s)

    I've read about them. Back when we were in Swansboro, one of Steve's co workers was building a Jim Walther home. We never had the money for
    land, let alone a house kit on top of that.

    If you followed the link to the pictures - the kitchen was obviously
    updated (it was added on to the original home by my grandfather) and
    the place is no longer the pristine white that it started out. I did
    notice, and marvel, that the original garage - built for Model Ts -
    is still in place albeit with an updated overhead door.

    8<----- WHACK ----->8

    It's a time-saver. And since staple items are in bags/cans/boxes and
    the same all of the time I have no problem putting in an on-line order
    and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
    try to select a work-around. And if none exists ... on to the next
    item.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's easier for me to parse an advertisement/listing than to trudge
    all over what is, after all, a Big Box store. Bv)=

    Only paper ad we get is Food Lion but I can go on line for Wegman's, Lowe's Lidl, Aldi..............

    Our local daily rag (I can no longer, in good conscience, call it a NEWS- paper) mails a selection of grocery store ads dollar store and coupons
    every week. But my main source of grocery deals is the e-mails from the
    local stores with which I do business.

    was housebound on doctor's say so. If one is not a Perks Plus
    member the minimum for free delivery is U$100.

    It's something to consider, thought about it during the covid shut
    downs but Steve went out (with a detailed list) about once a week. He still shops solo from time to time when I either don't want to go or
    he's out otherwise and swings into (usually Wegman's) to pick something up.

    Back in the day nearly all neighbourhood groceries had delivery
    service.

    I remember the locally owned grocery store having delivery service but
    not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
    week.

    We used to get milk deliveries from a local dairy .... but that was 60
    or more years ago when milk was still in glass bottles. I see that the
    last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
    and laid off a couple hundred workers. Sad.

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Korger) and County Market
    carry the cheese and the frozen entrees. I've tried their Chicken
    Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

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

    Title: Chicken Cordon Bleu
    Categories: Poultry, Pork, Cheese, Breads
    Yield: 4 Servings

    4 lg Chicken breasts; boned
    4 sl Emmenthaler cheese; thin *
    1/2 ts Salt
    1/4 ts Allspice
    1/2 c Cracker crumbs; crushed
    2 tb Water
    4 sl Ham; thin
    2 tb Flour
    1/4 ts Pepper
    1 lg Egg; slightly beaten
    3 tb Shortening

    * Commonly called Swiss cheese in the USA.

    Wash and dry chicken breast, slit one side open to form
    a pocket for the ham and cheese. Place one slice of ham
    and one of the cheese into the pocket. Secure w/wooden
    toothpicks.

    Mix salt, pepper, flour and allspice. Coat chicken with
    the mixture. Dip breasts into the beaten egg, and then
    into the cracker crumbs. Melt shortening in a large
    skillet (cast iron best) and brown the breasts.

    Reduce heat and add water, cover and cook until done,
    about 45 minutes. Remove the cover during the last 2
    or 3 minutes to crisp the meat.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM



    ... A city is a large community where people are lonesome together.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Lee Lofaso@2:203/2 to Dave Drum on Thu May 9 15:31:25 2024
    Hello Dave,

    Besides the "funny" leader there tended to be a lot of bullies who needed
    taking down a peg (or two). My folks sent me to the local BSA summer camp
    a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less
    permanent tipi deals. That summer was in the middle of a drought and the
    lake was reduced to a small strean a 12 year old could step across easily.

    Our troop seemed to be bully free, which was good. The tents at our
    camp were old army surplus with (likely) surplus cots and pallets for
    floors.

    I learned, early on, that my Granddad was right. "Defend yourself. With a club if he's much bigger. But, defend yourself." Bullies do get the point if it's forcefully applied.

    Sometimes it takes a while for bullies to get the point. In the case
    of the BSA, it took them 114 long years. But it finally did away with
    its misogynetic rules and changed its name, adopting rules that are
    inclusive for all.

    Scouting America, more inclusive, no longer boys only, and welcomes
    girls (of all kinds) throughout its ranks. Who could ask for anything
    more?

    Imagine that. Boys (of all kinds) and girls (of all kinds) playing
    together. In perfect harmony. What a beautiful sight.

    "In the next 100 years, we want any youth in America to feel very,
    very welcome to come into our programs."
    ~ Roger Krone, President of Scouting America

    Gay boys accepted into the BSA in 2013.
    Gay adult leaders accepted into the BSA in 2015.
    Girls accepted into the Cub Scouts as of 2018
    and into the BSA in 2019.

    Gays, lesbians, girls, boys, trans, all are welcome into their
    programs. That is what scouting is, and has become. Inclusive of
    all, not just for some.

    You talk about bullying. But who are the real bullies in this
    world? It is those who want to impose their own restrictive rules
    on others - just because they can. It is time those bullies take
    leave, and never be allowed to return.

    Misogyny is an evil that should not exist anywhere. Full stop.

    As it happened across the part of the lake where our boy's camp was
    there
    were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
    Church).

    Unfortunately, our camp was in the middle of nowhere with no "girl"
    camps around anywhere. I wasn't that interested in them yet anyway.
    About the time I got very interested in girls was when I lost
    interest
    in participating in Boy Scouts. ;)

    I, OTOH, was interested in girls from before I was a Cub Sprout. My
    sister's friends were very friendly. Bv)=

    I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.

    Roger Krone, President of Scouting America, says you are full of
    crap. And his word is gold, as he knows what he is talking about.

    Misogyny is an evil that does not belong anywhere. Not in this
    world, or the next. That is one of the main reasons why the name
    change was necessary.

    But I'll spare the details, as those who know the history of the
    BSA are already very much aware of its sordid past.

    Today is the anniversary of the first time bottle Co'Cola was sold in 1886.

    Who the fuck cares?

    For Life,
    Lee

    --
    Biden 2024 - Finisth The Job

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Lee Lofaso@2:203/2 to Mike Powell on Thu May 9 15:31:33 2024
    Hello Mike,

    [..]

    I see the B.S.A. has changed its name to "Scouting America" Which is a
    usurpation since the Boy Scouts were invented by Robert Baden-Powell in
    Merrie Olde England as the Boy Scouts Association in 1908.

    I saw that. That is sad, really.

    It is a great day in America. For everybody. No more discrimiaation
    based on gender or sexual orientation. Imagine that. No longer boys
    only. All kinds of boys. And all kinds of girls. More imclusive for
    all, not just for some. That is what you call freedom. True freedom.

    "In the next 100 uears. we wamt any youtn in America to feel very,
    very welccome to come into our programs."
    ~ Roger Krone, President of Scouting America

    Any youth in America - boys, girls, straight, gay, lesbian, trans ...

    Gay youth were accepted into the BSA in 2013, and gay adult leaders
    in 2015. In 2017 the BSA announced it would accept girls into the
    Cub Scouts, and into the Boy Scouts program in 2019.

    Scouting is for everyone. Not just for boys. Not just for girls.
    Not just for a clique of one kind or another that wants to lock out
    others to keep them from playing.

    This is America, land of the free and home of the brave?
    Took qyite a while for what used to be the BSA to figure it out.

    For Life,
    Lee

    --
    You can tell Monopoly is an old game because there's a luxury tax and rich people can go to jail.

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Wed May 8 19:12:31 2024
    Hi Carol,

    Sounds basically the same as mine. We got ours at a Kitchenware
    Collections (outlet mall kitchen store) before they went out of
    business.

    I got mine at Justco. It's sort of the 'JCPENNY/SEARS' of Japan.
    Pretty nice places. Grocery store in basement. Appliances on 5th
    story.

    Sounds like it would be a fun place to shop. I hit up the big department
    stores in Frankfurt and Berlin semi regularly, sometimes to introduce a newcomer to shopping on the economy. One of the stores in Frankfurt had
    a nice kitchenware section; I still have---and use---some of the wooden
    pieces I got there. Got one thing we thought was (and I've used it as) a
    potato masher but our friends in PA said it is a kraut stomper. When
    cabbage is cut and put in crocks, salt added, to make sauerkraut, it is "stomped" as every layer is put down. This helps break down the cabbage
    so it'll ferment faster.

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


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Thu May 9 09:39:00 2024
    I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.

    I saw that. That is sad, really.

    And I learned last night at my "Computer Olde Tymers" monthly dinner get-together that the Boy Sprouts have been letting girls join for some
    time. My mind flashed instantly to what I used to get up to at that age
    and wondered how they are going to keep a damper of fraternising and the inevitable results of unprotected fraternisation.

    My potentially incorrect impression is that the girls they've been letting
    in might not be interested in boys and may not be biological girls, so
    those results might not be as likely. That said, you do wonder what are
    they thinking.

    Today is the anniversary of the first time bottle Co'Cola was sold in 1886.

    I am more of a Double Cola / Ski man myself. ;)

    That has to be a "regional" like my local "Whistle" soda(s) used to
    was. I've seen Double Cola and Ale-8 in Lexington, KY. Actually drank
    some Ale-8 ... which has more caffeine than Mount & Do from Pepsi.

    Made the hair on the back of my neck march in lockstep.

    Ale-8 actually has less than either of those Pepsi products, but it also has ginger which supposedly enhances the effects of the caffeine. That is
    another favorite of mine. Double Cola and Ski are somewhat regional. You
    are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think. Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.

    Coke pretty much ran Double Cola out of its former Kentucky region, when
    they bought out Greensburg Bottling, but Ski is still around (and is now distributed locally by Ale-8-One).

    Mike

    * SLMR 2.1a * "Criminal Lawyer" is a redundancy.
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Thu May 9 09:34:00 2024
    Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.

    I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
    the USAC cars raced at the state fairgrounds.

    A fairly famous racer, at that!

    Mike


    * SLMR 2.1a * And Adam asked, "What's a Headache?"
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Thu May 9 15:59:45 2024
    Re: Cookware (part #2)
    By: Ruth Haffly to Carol Shenkenberger on Wed May 08 2024 07:12 pm


    Cabbage stomper eh? Sounds intriguing!

    Me, making 'Company Chicken' in the crockpot tomorrow. Tonight is a 'pupu' night of various leftovers.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:3634/12 to Mike Powell on Fri May 10 06:30:00 2024
    Mike Powell wrote to DAVE DRUM <=-

    Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.

    I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
    the USAC cars raced at the state fairgrounds.

    A fairly famous racer, at that!

    This was before he got badly burned. Our local bull-ring hasted USAC
    midgets a few times each season. I drove a push truck for the sprint
    cars that ran every Sunday night so I was there for the midgets.

    The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
    there as well. And local lad, Jerry Russel, showed them how it's done.

    After the festivities I sat at the table with the travellers (less Roger
    Ward) and had a beer or three. Godfrey Daniel - that was 60 years ago or
    more. Yikes.

    I dunno if Tony Foyt actually did this or not. But it's how I got it
    from Allrecipes.

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

    Title: Grilled Chocolate Sandwich
    Categories: Five, Chocolate, Breads, Desserts
    Yield: 1 Serving

    1 tb Softened butter; divided
    2 sl (1/2") soft French bread
    2 tb Semi-sweet chocolate chips
    1 ts White sugar
    1/4 ts Ground cinnamon

    Heat a skillet over medium-low heat. Spread half the
    butter on one piece of French bread; place butter-side
    down into warm skillet. Sprinkle bread with chocolate
    chips; cook until chocolate begins to melt and bread is
    lightly browned, 2 to 3 minutes.

    Spread remaining butter on second piece of bread. Place
    bread butter-side up on top of melted chocolate. Flip the
    sandwich and cook until bread is browned on other side, 2
    to 3 minutes. Remove from heat; sprinkle with sugar and
    cinnamon.

    Recipe by: A. J. Foyt

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... No one appreciates the special genius of your conversation as the dog does. --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Mike Powell on Fri May 10 06:52:00 2024
    Mike Powell wrote to DAVE DRUM <=-

    I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.

    I saw that. That is sad, really.

    And I learned last night at my "Computer Olde Tymers" monthly dinner get-together that the Boy Sprouts have been letting girls join for some time. My mind flashed instantly to what I used to get up to at that age
    and wondered how they are going to keep a damper of fraternising and the inevitable results of unprotected fraternisation.

    My potentially incorrect impression is that the girls they've been
    letting in might not be interested in boys and may not be biological girls, so those results might not be as likely. That said, you do
    wonder what are they thinking.

    My friend, Laszlo, who has been a scout leader for a few years is of
    the impression that it will be one big "rainbow connection" with straight,
    gay, bi, transexual, ambisexual, etx. all under the same tent. I wouldn't
    want to supervise that varied a bunch who are in the learning and trying
    new stuff phase of growing up.

    Today is the anniversary of the first time bottle Co'Cola was sold in 1886.

    I am more of a Double Cola / Ski man myself. ;)

    That has to be a "regional" like my local "Whistle" soda(s) used to
    was. I've seen Double Cola and Ale-8 in Lexington, KY. Actually drank
    some Ale-8 ... which has more caffeine than Mount & Do from Pepsi.

    Made the hair on the back of my neck march in lockstep.

    Ale-8 actually has less than either of those Pepsi products, but it
    also has ginger which supposedly enhances the effects of the caffeine. That is another favorite of mine. Double Cola and Ski are somewhat regional. You are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think.
    Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.

    Breese is in the St. Louis Metro-East area - so, 8 or so miles from me.

    Coke pretty much ran Double Cola out of its former Kentucky region,
    when they bought out Greensburg Bottling, but Ski is still around (and
    is now distributed locally by Ale-8-One).

    Ski, IIRC, is a lemon-ginger product and similar to Ale-8. Hmmmmmm.

    I wish there was a local presence of Cheer wine (cherry) soda. I first
    met it in North Carolina where it's a regional favourite.

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

    Title: Sweet Heat Cheerwine Chicken
    Categories: Poultry, Vegetables, Chilies, Citrus
    Yield: 4 servings

    2 lb Boned, skinned chicken

    MMMMM-------------------------MARINADE-------------------------------
    3/4 c Cheerwine soda
    1/4 c Soy sauce
    3 tb Minced garlic
    3 tb Lemon juice
    1 ts Red pepper flakes
    1/2 c Oil
    2 tb Yellow mustard
    1 ts (ea) Kosher salt & black
    - pepper

    MMMMM--------------------CHEERWINE BBQ SAUCE-------------------------
    1 c Cheerwine soda
    1/4 c Soy sauce
    1/4 c Honey
    1/2 c Dark Karo syrup
    3 tb Butter
    2 c Brown sugar
    3 tb Minced garlic
    3 tb Lemon juice
    1 ts Red pepper flakes
    2 tb Yellow mustard
    1/2 ts (ea) Kosher salt & black
    - pepper

    MARINADE: Cut the chicken into 1/2" thickness filets.

    Put the chicken and all of the marinade ingredients into
    a large zip lock bag, seal and mix together well.
    Refrigerate for 1-24 hours.

    BBQ SAUCE: Heat all of the sauce ingredients in a
    saucepan over medium heat. Stir frequently. Eventually,
    the sauce will cook down and thicken. You want the sauce
    thick enough to coat the back of a spoon leaving a clear
    line when you run your finger across it (see photo or
    v ideo). sauce on the back of spoon

    Remove the sauce from the heat.

    Place 1/3 of the sauce in a bowl to reserve for use at
    the table.

    Remove the chicken from the marinade and discard the
    marinade (don't be tempted to keep it, it could make you
    sick at this point). Just toss it.

    Preheat the grill to medium

    Cook the chicken to an internal temperature of
    165ºF/74ºC. Paint the chicken with the sauce frequently
    while it is cooking. Discard the sauce used for cooking
    the chicken when done at the grill.

    Serve hot. Garnish with fresh herbs.

    NOTES: Add more or less red pepper flakes to increase or
    decrease the heat.

    This will make about a cup and a half of bbq sauce (so
    you won't have a lot left over to use on other stuff).
    Make a double amount if you want it for other things.

    Be sure to reserve some for use at the table.If the
    sauce has completely cooled, you might want to warm it
    slightly before serving at the table. This helps to keep
    the chicken warm AND thins the sauce slightly.

    You'll know the sauce is done when it coats the back of
    a spoon and you can draw a line through it with your
    finger and the line stays on the back of the spoon.Don't
    try to save money by saving the marinade and using it
    for the sauce, that's dangerous because it could have
    harmful bacteria from soaking the raw chicken in it.

    If you don't want to grill this chicken, no problem!
    Just put it in a baking dish and bake @ 350ºF/175ºC for
    about 20 minutes. Paint with the sauce every 5 minutes.
    Cook to an internal temp of 165ºF/74ºC.

    You can also make on the stove top by cooking it in a
    frying pan over medium heat.

    Pour the sauce into the pan and spoon it up onto the
    chicken as it cooks.

    By: Wendi Wichmore

    RECIPE FROM: https://www.loavesanddishes.net

    Uncle Dirty Dave's Archives

    MMMMM


    ... This is a pairing made by fate.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu May 9 19:57:40 2024
    Hi Dave,


    Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.

    The grocery store that delivered had a panel truck.

    Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and Hy-Vee also uses Doordash and Instacart contractors.

    As long as things get delivered, all's well and good.

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


    Never met Mark in person but I use his BBS daily.

    Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.

    Didn't know there were two. I'm replying in this packet via his SESTAR BBS.

    Where is he out of? Maybe we have 3 Mark(c) Lewis's?

    The M. Lewis I'm referencing is a big hub for Phydeaux mail and
    sometimes uses the nick-name "Waldo Kitty". As to his physical
    location - somewhere in the American Southeast.

    I've no idea, and we're operating off hot spots and campground networks
    for a while longer. Went in to see Steve's mom both yesterday and today,
    also saw his brother yesterday & we all went out for Italian food. I
    ordered a half serving of ravioli, got 2 big ones. Steve's mom used to
    cut hers using a tuna can, these were bigger than that. With the salad,
    I ate one, had the other for supper. Steve had a nice looking pizza, ate
    half, had the rest for supper. We had beef on 'weck (kimmelweck rolls)
    for lunch, again I brought half home and reheated it for supper.
    Travelling tomorrow so not sure what meals will be.

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


    ... 90% of being smart is knowing what you're dumb at.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu May 9 20:05:18 2024
    Hi Dave,

    I only did Boy Sprouts for a couple years since one of the leaders
    made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then

    I've read about them and wondered about some I've known.

    This clown was ucky the law locked him up. There were a couple irate fathers who would have cheerfully wreaked havoc on him.

    Not to mention mothers. (G)


    weater, and rolling uot my sleeping bag.

    Easier (and generally safer) for a guy to do than a girl.

    Oh, I dunno. If you go by stereotypes - then yes, you're right. But
    I've known - and dated - some women/girls who could hold their own against
    nearly anyone wanting to cause them problems.

    Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.


    Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.

    I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
    the USAC cars raced at the state fairgrounds.

    Dad was born in 1922, joined the Navy in late 41 andwent to college
    after the war. Married in 1950 but his parents both passed away the year before. Trips to NT to see his siblings were few and far between.


    I split the difference between town and country. My grandparents had
    the 800+ acres family farm originally deeded to an ancestore for
    services in the Revolutionary War as a "section" (640 acres). And they

    Nice that you've got the back story for it. Does it still raise the
    crops it did initially or have they changed as the country got more
    urban?

    Don't know for sure. My grandmother was deeding the property to my
    mother in parcels that let them avoid paying taxes on the
    transferrence and would let them avoid inheritance tax. Them mom predeceased her and Grndmother sold the whole thing. Up until then I
    had entertained the idea of becoming a "gentleman farmer" when the
    land passed to me. Ah well.

    I doubt that the current owmers farm it as my grandfather and his
    tennants did - with crop rotation, companion plantings and a small livestock part. I'd wager good money that their crops are corn and soybeans. And that the sorghum, oats, barley, alfalfa, clover, etc.
    are but distant memories.

    Still, nice to know it's still a working farm. Would you, if interested
    be able to buy a couple of acres on the "back 40" and do a bit of crop
    raising?



    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's easier for me to parse an advertisement/listing than to trudge
    all over what is, after all, a Big Box store. Bv)=

    Only paper ad we get is Food Lion but I can go on line for Wegman's, Lowe's Lidl, Aldi..............

    Our local daily rag (I can no longer, in good conscience, call it a
    NEWS- paper) mails a selection of grocery store ads dollar store and coupons every week. But my main source of grocery deals is the e-mails from the local stores with which I do business.

    Wegman's sends out e-mails, probably the others would if I wanted to get
    on their lists. I'll usually look over in store specials and if we've
    got the store's card, consider them/hhow well they'll fit (or not) with
    what I've sort of planned out for upcoming meals.

    Back in the day nearly all neighbourhood groceries had delivery
    service.

    I remember the locally owned grocery store having delivery service but
    not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
    week.

    We used to get milk deliveries from a local dairy .... but that was 60
    or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
    and laid off a couple hundred workers. Sad.

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Korger) and County Market carry the cheese and the frozen entrees. I've tried their Chicken
    Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line
    earlier today.


    ---
    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)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Fri May 10 10:30:00 2024
    The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
    there as well. And local lad, Jerry Russel, showed them how it's done.

    After the festivities I sat at the table with the travellers (less Roger Ward) and had a beer or three. Godfrey Daniel - that was 60 years ago or more. Yikes.

    Wow! That was quite the cast.

    I dunno if Tony Foyt actually did this or not. But it's how I got it
    from Allrecipes.

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

    Title: Grilled Chocolate Sandwich
    Categories: Five, Chocolate, Breads, Desserts
    Yield: 1 Serving

    I am saving this one. ;)

    Mike


    * SLMR 2.1a * Blessed are the censors; they shall inhibit the earth.
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Fri May 10 10:16:00 2024
    My friend, Laszlo, who has been a scout leader for a few years is of
    the impression that it will be one big "rainbow connection" with straight, gay, bi, transexual, ambisexual, etx. all under the same tent. I wouldn't want to supervise that varied a bunch who are in the learning and trying
    new stuff phase of growing up.

    Certainly not. Sounds like a recipe for trouble (no pun intended!).

    regional. You are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think. Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.

    Breese is in the St. Louis Metro-East area - so, 8 or so miles from me.

    They bottle most of the glass bottled Ski and Double Cola that one would
    find available in this area, now that Greensburg Bottling is no more.

    Coke pretty much ran Double Cola out of its former Kentucky region,
    when they bought out Greensburg Bottling, but Ski is still around (and is now distributed locally by Ale-8-One).

    Ski, IIRC, is a lemon-ginger product and similar to Ale-8. Hmmmmmm.

    Ski is a citrus soda. Mountain Dew and Mello Yello are like it, except it
    has (at least some) real lemon and orange juice in it, and it tastes better.

    I wish there was a local presence of Cheer wine (cherry) soda. I first
    met it in North Carolina where it's a regional favourite.

    I can find that here locally, in glass bottles, at Kroger stores. It is a little pricey here, though.

    Fun fact: Cheerwine is based on a cola that was originally created in Maysville, Kentucky. The Cheerwine folks acquired the formula and added the cherry flavoring, making it a hit.

    Last time I was through the Carolinas I was also able to find Red Rock
    Cola, which is another treat.

    Mike


    * SLMR 2.1a * If it's Tourist Season, howcum we can't shoot 'em, Pa?
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to Ruth Haffly on Sat May 11 05:57:34 2024
    Ruth Haffly wrote to Dave Drum <=-

    Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.

    The grocery store that delivered had a panel truck.

    Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and Hy-Vee also uses Doordash and Instacart contractors.

    As long as things get delivered, all's well and good.

    Except when I "senior momented" something essential and have to go out
    anyway and get it. Bv(=

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


    Never met Mark in person but I use his BBS daily.

    Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.

    Didn't know there were two. I'm replying in this packet via his SESTAR BBS.

    Where is he out of? Maybe we have 3 Mark(c) Lewis's?

    The M. Lewis I'm referencing is a big hub for Phydeaux mail and
    sometimes uses the nick-name "Waldo Kitty". As to his physical
    location - somewhere in the American Southeast.

    I've no idea, and we're operating off hot spots and campground networks for a while longer. Went in to see Steve's mom both yesterday and
    today, also saw his brother yesterday & we all went out for Italian
    food. I ordered a half serving of ravioli, got 2 big ones. Steve's mom used to cut hers using a tuna can, these were bigger than that. With
    the salad, I ate one, had the other for supper. Steve had a nice
    looking pizza, ate half, had the rest for supper. We had beef on 'weck (kimmelweck rolls) for lunch, again I brought half home and reheated it for supper. Travelling tomorrow so not sure what meals will be.

    I was gifted with a Bellermain Ravioli Maker/Press a few years ago on my
    natal annioversary. It's still in the package and using it is down pretty
    far on my "round tuit" list.

    I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

    This is a favourite .... I break down the bag of frozen ravioli into
    Dave sized portions and sucky-bag them for future reference.

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

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings

    1/4 c Whole milk
    2 lg Eggs
    1 1/2 c Italian seasons bread crumbs
    1 ts Salt (opt)
    25 oz Pkg frozen ravioli; thawed.
    - any stuffing
    3 c Oil for frying
    2 tb Grated Parmesan cheese
    32 oz Jar spaghetti sauce

    Combine milk and egg in a small bowl. Place breadcrumbs
    and if desired, salt in a shallow bowl. Dip ravioli in
    milk mixture, and coat with breadcrumbs.

    In a large saucepan, heat marinara sauce over medium heat
    until bubbling. Reduce the heat to simmer.

    In a large heavy pan, pour oil to depth of 2 inches. Heat
    oil over medium heat until a small amount of breading
    sizzles and turns brown. Fry ravioli, a few at a time, 1
    minute on each side or until golden. Drain on paper
    towels. Sprinkle with Parmesan cheese.

    Serve immediately with hot marinara sauce.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Faith will not die while seed catalogs are printed.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Sat May 11 06:27:32 2024
    Ruth Haffly wrote to Dave Drum <=-

    I only did Boy Sprouts for a couple years since one of the leaders
    made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then

    I've read about them and wondered about some I've known.

    This clown was lucky the law locked him up. There were a couple
    irate fathers who would have cheerfully wreaked havoc on him.

    Not to mention mothers. (G)

    weater, and rolling uot my sleeping bag.

    Easier (and generally safer) for a guy to do than a girl.

    Oh, I dunno. If you go by stereotypes - then yes, you're right. But
    I've known - and dated - some women/girls who could hold their own against nearly anyone wanting to cause them problems.

    Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.

    It doesn't take all kinds, There simply are all kinds. Women, on the whole,
    are tougher and more resilient than guys.

    8<----- EDIT ----->8

    I doubt that the current owmers farm it as my grandfather and his
    tennants did - with crop rotation, companion plantings and a small livestock part. I'd wager good money that their crops are corn and soybeans. And that the sorghum, oats, barley, alfalfa, clover, etc.
    are but distant memories.

    Still, nice to know it's still a working farm. Would you, if interested
    be able to buy a couple of acres on the "back 40" and do a bit of crop raising?

    Probably not right there - but, surely near by. I had, at one time a
    wish to buy the woods surrounding the family cemetery and build my
    retirement home there. At 82 I fear the time has passed and that isn't
    likely to happen. Even if I hit the Powerball lottery.

    We still prefer to do all the shopping. If I don't go out with Steve,
    I'll send a fairly detailed list of what to get.

    It's easier for me to parse an advertisement/listing than to trudge
    all over what is, after all, a Big Box store. Bv)=

    Only paper ad we get is Food Lion but I can go on line for Wegman's, Lowe's Lidl, Aldi..............

    Our local daily rag (I can no longer, in good conscience, call it a
    NEWS- paper) mails a selection of grocery store ads dollar store and coupons every week. But my main source of grocery deals is the e-mails from the local stores with which I do business.

    Wegman's sends out e-mails, probably the others would if I wanted to
    get on their lists. I'll usually look over in store specials and if
    we've got the store's card, consider them/hhow well they'll fit (or
    not) with what I've sort of planned out for upcoming meals.

    The e-mail advert's (links to the whole thing) are handy. I keep the
    current advert up in my browser and sometimes mine them for ideas or inspiration.

    Back in the day nearly all neighbourhood groceries had delivery
    service.

    I remember the locally owned grocery store having delivery service but
    not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
    week.

    We used to get milk deliveries from a local dairy .... but that was 60
    or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
    and laid off a couple hundred workers. Sad.

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Korger) and County Market carry the cheese and the frozen entrees. I've tried their Chicken
    Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line earlier today.

    It took me some time before I realiksed that Amish and Pennsylvania
    Dutch were nearly identical cuisines. Bv)=

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

    Title: Amish Chicken Corn Soup
    Categories: Poultry, Vegetables, Pasta
    Yield: 12 servings

    1 md Onion; chopped
    2 Celery ribs; chopped
    1 c Shredded carrots
    2 lb Boned, skinned chicken;
    - diced
    3 Chicken bouillon cubes
    1 ts Salt
    1/4 ts Pepper
    12 c Water
    2 c Uncooked egg noodles
    29 1/2 oz (2 cans) cream-style corn
    1/4 c Butter
    Celery leaves; opt
    Coarse ground pepper; opt

    Place first 8 ingredients in a Dutch oven; bring slowly
    to a boil. Reduce heat; simmer, uncovered, until chicken
    is no longer pink and vegetables are tender, about 30
    minutes.

    Stir in noodles, corn and butter. Cook, uncovered, until
    noodles are tender, about 10 minutes, stirring
    occasionally. If desired, top with celery leaves and
    pepper.

    UDD NOTES: I substituted Minor's/GFS Chicken Base for
    the bouillon and increased to salt to taste. This works
    well, with minor adjustments, in a crock-pot. It also
    freezes well - especially if you have the jar sealer
    attachment for your vacuum sealer.

    Beverly Hoffman, Sandy Lake, Pennsylvania

    Makes: 12 servings (about 4 quarts)

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

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:18/200 to Mike Powell on Sat May 11 07:16:30 2024
    Mike Powell wrote to DAVE DRUM <=-

    The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
    there as well. And local lad, Jerry Russel, showed them how it's done.

    After the festivities I sat at the table with the travellers (less Roger Ward) and had a beer or three. Godfrey Daniel - that was 60 years ago or more. Yikes.

    Wow! That was quite the cast.

    The nice thing is that they were just folks. Not a prima donna in the
    bunch. Sort of like STeve McQueen when he was racing motor sickles in
    the Califunny desert. Or Paul Newman on race weekends. Lots of people
    don't know that besides being a movie star he was a very accomplished
    racer in real life.

    When I was running the Hoosier Road Race program I often changed his
    Goodyear tires for him (before the Goodyear truck showed up) and shared
    table space at nearby restaurants.

    I dunno if Tony Foyt actually did this or not. But it's how I got it
    from Allrecipes.

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

    Title: Grilled Chocolate Sandwich
    Categories: Five, Chocolate, Breads, Desserts
    Yield: 1 Serving

    I am saving this one. ;)

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

    Title: Paul Newman's Chicken Spaghetti
    Categories: Pasta, Poultry, Vegetables, Sauces, Cheese
    Yield: 6 servings

    1 tb Olive oil
    4 Cherry peppers
    1 md Onion; in bite-size pieces
    1 lg Bell pepper; in bite-size
    - pieces
    1 1/2 lb Boned, skinned chicken; in
    - bite-size pieces
    2 cl Garlic; crushed
    28 oz Jar tomato & roasted garlic
    - pasta sauce *
    1 lb Angel hair pasta
    Parmesan cheese; to sprinkle

    * Use what you like but Newman's Own is very good.

    Heat a large, deep, frying pan over medium heat.

    Add the olive oil, the cherry peppers, the onion, and
    the bell pepper to the pan and sauté until tender, about
    2 minutes.

    Add the chicken and crushed garlic to the veggie mixture
    and saute until browned, about 3-4 minutes.

    Add the pasta sauce to the mixture, lower the heat, and simmer.

    While the sauce is simmering, cook the pasta according
    to the package directions. Drain and put it into a
    serving bowl.

    Pour the chicken and the sauce over the pasta.

    Sprinkle the pasta dish with the parmesan cheese and serve.

    RECIPE FROM: https://cookingprofessionally.com

    Uncle Dirty Dave's Kitchen

    MMMMM


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  • From Dave Drum@1:18/200 to Mike Powell on Sat May 11 07:19:07 2024
    Mike Powell wrote to DAVE DRUM <=-

    My friend, Laszlo, who has been a scout leader for a few years is of
    the impression that it will be one big "rainbow connection" with straight, gay, bi, transexual, ambisexual, etx. all under the same tent. I wouldn't want to supervise that varied a bunch who are in the learning and trying
    new stuff phase of growing up.

    Certainly not. Sounds like a recipe for trouble (no pun intended!).

    Laszlo says he's going to enlist Rhetta (his wife) to help. She just gives
    him one of those "looks". Bv)=

    regional. You are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think. Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.

    Breese is in the St. Louis Metro-East area - so, 8 or so miles from me.

    They bottle most of the glass bottled Ski and Double Cola that one
    would find available in this area, now that Greensburg Bottling is no more.

    Coke pretty much ran Double Cola out of its former Kentucky region, when they bought out Greensburg Bottling, but Ski is still around (and is now distributed locally by Ale-8-One).

    Ski, IIRC, is a lemon-ginger product and similar to Ale-8. Hmmmmmm.

    Ski is a citrus soda. Mountain Dew and Mello Yello are like it, except
    it has (at least some) real lemon and orange juice in it, and it tastes better.

    Tasting better than Mello Yello and Mount & Do is not a high bar to jump.

    I wish there was a local presence of Cheer wine (cherry) soda. I first
    met it in North Carolina where it's a regional favourite.

    I can find that here locally, in glass bottles, at Kroger stores. It
    is a little pricey here, though.

    Fun fact: Cheerwine is based on a cola that was originally created in Maysville, Kentucky. The Cheerwine folks acquired the formula and
    added the cherry flavoring, making it a hit.

    Last time I was through the Carolinas I was also able to find Red Rock Cola, which is another treat.

    My Cola preference is, and always has been, Coca Cola. Pepsi is waaaaay
    too sweet. And the other Colas not as tasty/zippy - altho Royal Crown is
    "the best of the rest" and will do in a pinch.

    My current carbonated favourite is A&W/7-UP's zero sugar Dr. Pepper &
    Cream Soda which is wildly popular in this area and hard to find in the stupormarkups.

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

    Title: Bean Dip a la Dr. Pepper
    Categories: Dips, Snacks, Beans, Chilies, Pork
    Yield: 2 Servings

    15 oz Can red kidney beans;
    - drained
    3 tb Tomato Paste
    2 tb Oil
    1 ts Salt
    1/4 ts Black Pepper
    1 cl Garlic; minced
    1/2 c Dr. Pepper
    4 oz Can chopped green chilies;
    - drained
    1 ts Worcestershire sauce
    1 c Sharp cheddar; shredded
    Crisp chopped bacon

    Combine all ingredients except the last 2 in saucepan;
    heat to boiling. Pour into blender or electric mixer;
    add cheese. Blend on high speed until well mixed. Pour
    into warmer dish; cover with bacon. Serve with chips,
    crackers.

    Source: Cookin' with Dr. Pepper

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:154/700 to DAVE DRUM on Sun May 12 05:54:00 2024
    Quoting Dave Drum to Ruth Haffly <=-

    I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
    my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.

    I got a very nice pasta machine with a Ravioli maker attachment. I tried
    it once but being gluten free it made more of a mess then anything. I've
    since put it back on the hidden shelf and I made it by hand again.

    The only one I make regular is Pirogie (Spell checker can't even come
    close to helping sorry).

    Shawn

    ... Dachshund: Half a dog high by a dog and a half long.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Sun May 12 16:24:00 2024
    The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
    there as well. And local lad, Jerry Russel, showed them how it's done.

    Wow! That was quite the cast.

    The nice thing is that they were just folks. Not a prima donna in the
    bunch. Sort of like STeve McQueen when he was racing motor sickles in
    the Califunny desert. Or Paul Newman on race weekends. Lots of people
    don't know that besides being a movie star he was a very accomplished
    racer in real life.

    When I was running the Hoosier Road Race program I often changed his
    Goodyear tires for him (before the Goodyear truck showed up) and shared
    table space at nearby restaurants.

    A lot of the racers coming up back then started on the local tracks and
    were more down to earth than some of the prima donna "road racers" today.
    I was never around Paul Newman so I am glad to hear it was that way also.

    Mike


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  • From Mike Powell@1:2320/105 to DAVE DRUM on Sun May 12 16:27:00 2024
    Last time I was through the Carolinas I was also able to find Red Rock Cola, which is another treat.

    My Cola preference is, and always has been, Coca Cola. Pepsi is waaaaay
    too sweet. And the other Colas not as tasty/zippy - altho Royal Crown is
    "the best of the rest" and will do in a pinch.

    I can still remember when it was "the big three" and RC was my favorite of those. Still is. IMHO, the Coke vs. Pepsi wars were in part to do away
    with most competition like RC. Sort of like how GM and Ford had their war
    and did in most of the competition back in the 1950s/60s.

    My current carbonated favourite is A&W/7-UP's zero sugar Dr. Pepper &
    Cream Soda which is wildly popular in this area and hard to find in the stupormarkups.

    I looked for Dr. Pepper Cream Soda once before and could not find it here, either. Lots of stuff like that gets advertised but never shows up here.

    Mike

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  • From Shawn Highfield@1:154/700 to MIKE POWELL on Mon May 13 06:17:00 2024
    Quoting Mike Powell to Dave Drum <=-

    I looked for Dr. Pepper Cream Soda once before and could not find it
    here, either. Lots of stuff like that gets advertised but never shows

    I found it a couple times, there is a gas station in the next city over
    from where I work that has a whole fridge for the "Alternative" pop. I'm
    just too lazy to drive there. lol

    Shawn

    ... Don't try this at home... We are PROFESSIONAL idiots!
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    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:3634/12 to Mike Powell on Mon May 13 05:56:00 2024
    Mike Powell wrote to DAVE DRUM <=-

    Last time I was through the Carolinas I was also able to find Red Rock Cola, which is another treat.

    My Cola preference is, and always has been, Coca Cola. Pepsi is waaaaay
    too sweet. And the other Colas not as tasty/zippy - altho Royal Crown is "the best of the rest" and will do in a pinch.

    I can still remember when it was "the big three" and RC was my favorite
    of those. Still is. IMHO, the Coke vs. Pepsi wars were in part to do away with most competition like RC. Sort of like how GM and Ford had their war and did in most of the competition back in the 1950s/60s.

    IIRC RC was available (pre cans) in 10 oz bottles. Coke was in 7 oz jugs
    and Burpsie was 12 oz. I still remember the jingle from the Saturday morn movies (at the theater) "Pspsi Cola hits the spot! 12 full ounces, that's
    a lot!" And we'd finish with "Push the button, pull the chain. There goes
    Pepsi down the drao."

    My current carbonated favourite is A&W/7-UP's zero sugar Dr. Pepper &
    Cream Soda which is wildly popular in this area and hard to find in the stupormarkups.

    I looked for Dr. Pepper Cream Soda once before and could not find it
    here, either. Lots of stuff like that gets advertised but never shows
    up here.

    I try to time my shopping trips to coincide with the delivery schedule
    of the bottler. The Dr. Pepper/Cream Soda sells out quickly. Rather like
    when Pepsi introduced Pepsi One (pre Coke Zero). It was a diet soda that
    did not have that distinctive "diet" aftertaste. And tasted a lot like
    Coca Cola. I was working in a Gas station/C-Store at the time and we
    begged the Pepsi driver to leave ore Pepsi One since it sold out quickly.

    No luck. Until they re-formulated it to be cloyingly sweet (gag a maggot)
    and have an aftertaste. Then they advertised it, puched it in stores and stocked waaaaaay more than people would buy. Go figger. About that time
    Coke Zero was introduced - diet soda without the nasty back-of-the-throat aftertaste. It took off.

    I've got a local store that stocks Mexican Coke and Kosher For Passover
    Coke - which are made with real sugar not HFCS. And there IS a difference
    in taste - no matter that Co'Cola bigwigs pooh-pooh that fact.

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

    Title: Dr. Pepper Chocolate Yum Yums
    Categories: Cookies, Nuts, Desserts, Snacks, Chocolate
    Yield: 36 Servings

    1 c Butter
    1 1/4 c Sugar
    1 lg Egg
    2 oz Bitter chocolate; melted
    2 c Flour
    1/4 ts Salt
    1/4 c Dr. pepper
    2 ts Vanilla
    1 c Chopped walnuts

    In a large bowl, cream the butter, add the sugar, and
    beat until light and fluffy. Add the egg and beat hard.
    Blend in the cooled and melted chocolate. Sift dry
    ingredents together and add to the creamed mixture
    alternately with the Dr. Pepper, starting with the flour,
    then the Dr. Pepper, and finally the remaining half of
    the flour. Mix slowly. Add the vanilla and nuts, blend
    well, and spread on wax paper.

    Form into 2" roll, wrap in foil, chill in refrigerator
    until ready to bake. Slice to desired thickness, place
    on cookie sheet, and bake in oven at 375ºF/190ºC oven
    for 10 to 12 minutes, until browned.

    From -Chocolate Crazy- "Miss Grimble" Sylvia Hirsch

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Mon May 13 05:58:00 2024
    Shawn Highfield wrote to DAVE DRUM <=-

    Quoting Dave Drum to Ruth Haffly <=-

    I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
    my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.

    I got a very nice pasta machine with a Ravioli maker attachment. I
    tried it once but being gluten free it made more of a mess then
    anything. I've since put it back on the hidden shelf and I made it by hand again.

    The only one I make regular is Pirogie (Spell checker can't even come close to helping sorry).

    It "pierogi" .... an Eastern European (Polish) filled dumpling similar
    to ravioli (from Italy) or Varenkii (from Russia).

    I've nt had to muck about with GF doughs - but the ravioli/pierogi doughs
    I have recipes for seem pretty straightf orward. I've watched Molto Mario
    do it enough times on TVFN I could likely tackle it myself if I had a
    studio crew to clean up the inevitable messes. Bv)=

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

    Title: Roland's Prize Winning Bacon Loaded Pierogi
    Categories: Breads, Potatoes, Pork, Cheese, Dairy
    Yield: 12 servings

    MMMMM---------------------------DOUGH--------------------------------
    2 c A P flour
    1/2 ts Salt
    1 lg Egg; beaten
    1/2 c Sour cream
    1/4 c Rendered bacon fat

    MMMMM--------------------------FILLING-------------------------------
    5 lg Potatoes
    2 lg Onions; fine chopped
    8 oz Mild cheddar; shredded
    1/4 c Fresh chives; fine chopped
    1 lb Smoked bacon
    Salt & pepper

    DOUGH: In a large bowl mix all of the ingredients
    together. Knead until well combined. Cover with saran
    wrap and refrigerate the dough for 20-30 minutes. Roll
    out the dough on a floured surface to 1/8th"-1/16th"
    thick. Cut circles approximately 3" in diameter.

    Boil and mash the potatoes but do not add any butter or
    milk.

    Sauté the onions in butter until soft and translucent.
    They should not brown.

    Bake the bacon on a cookie sheet covered in aluminum
    foil in the oven at 400°F/205°C for 20 minutes (or until
    crisp). Drain/ dry the bacon fat and save for future
    use.

    Finely chop the bacon (this is easiest in a food
    processor).

    Combine all of the filling ingredients. If you whiz them
    together in a food processor the mixture gets a little
    sticky which makes it harder to work with, but it seems
    to combine the flavors the best.

    Taste the mixture and add extra seasoning, or chives to
    taste.

    Put a spoonful of the filling onto each circle and press
    the edges together to form a semi circle. Roland did not
    use anything additional to seal them, but some recipes
    use an egg wash for added adhesion.

    Cook the pierogies in large pan of boiling water for 5-6
    minutes. Remove from the pan and drain. At this stage
    the pierogies can be refrigerated, frozen or finished
    for immediate eating. They will keep in the refrigerator
    for a few days, but can also be cooked directly from
    frozen.

    Pierogies are cooked twice, so to eat them you then fry
    them. You will need more butter (or bacon fat if you
    have some) and some coarsely chopped onions (these add
    flavor). Use a large skillet over a medium high heat.
    Fry the pierogies with the onions for 4-5 minutes on
    each side (checking to see how done they are). Make sure
    you add more butter when you turn them so that they
    don’t stick. Cooking time and the amount of butter will
    depend on the type of pan and the stove. They should be
    heated through, golden and crispy.

    Serve with sour cream and more butter. For the
    competition Roland served the pierogies with special
    bacon and chive sour cream (delicious). Simply add
    finely chopped bacon and chives to the sour cream.

    RECIPE FROM: https://columbusfoodadventures.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to Mike Powell on Mon May 13 05:59:00 2024
    Mike Powell wrote to DAVE DRUM <=-

    The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were there as well. And local lad, Jerry Russel, showed them how it's done.

    Wow! That was quite the cast.

    The nice thing is that they were just folks. Not a prima donna in the
    bunch. Sort of like STeve McQueen when he was racing motor sickles in
    the Califunny desert. Or Paul Newman on race weekends. Lots of people
    don't know that besides being a movie star he was a very accomplished
    racer in real life.

    When I was running the Hoosier Road Race program I often changed his Goodyear tires for him (before the Goodyear truck showed up) and shared table space at nearby restaurants.

    A lot of the racers coming up back then started on the local tracks and were more down to earth than some of the prima donna "road racers"
    today. I was never around Paul Newman so I am glad to hear it was that
    way also.

    A lot of the big-wigs in racing were like that. I once observed Paul
    tell a "gushy" lady who asked for an autograph - interrupting his meal,
    "Sorry ma'am I'm a racer this weekend. Catch me sometime when I'm in
    Hollywood mode."

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

    Title: Alfred E. Neuman's Garlic Beef Burger
    Categories: Beef, Breads, Cheese, Vegetables
    Yield: 4 servings

    1/2 c Mayonnaise
    1/2 c Newman’s Garlic Vinaigrette
    - and Marinade; divided
    2 tb Fine chopped fresh chives
    1 tb Dijon mustard
    1 lb Lean ground beef
    1 kg Egg
    1/4 c Breadcrumbs
    1/4 c Grated white onion
    6 cl Roasted garlic; mashed
    1/2 ts Coarse ground black pepper
    1/2 ts Salt
    4 sl Mozzarella cheese
    4 Sesame seed burger buns;
    - split
    4 Leaves lettuce
    4 sl (thick) tomato
    4 sl Red onion rounds

    In small bowl, whisk together mayonnaise, 1/4 cup
    vinaigrette, chives and mustard.

    In medium bowl, stir together ground beef, egg,
    remaining vinaigrette, breadcrumbs, white onion, garlic,
    salt and pepper until combined. Divide mixture into 4
    portions. Shape each into 1/2-inch-thick patty.

    Heat grill to medium-high heat; grease grates well.

    Grill patties, turning once, for 8 to 14 minutes or
    until grill-marked and no longer pink,

    Top each burger with cheese slice. Grill for 1 minute or
    until cheese starts to melt. Meanwhile, grill buns for
    30 to 60 seconds or until lightly toasted.

    Assemble burgers in buns with garlic mayo, lettuce,
    tomato and red onion.

    RECIPE FROM: https://newmansown.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Mike Powell@1:2320/105 to DAVE DRUM on Mon May 13 08:36:00 2024
    I've got a local store that stocks Mexican Coke and Kosher For Passover
    Coke - which are made with real sugar not HFCS. And there IS a difference
    in taste - no matter that Co'Cola bigwigs pooh-pooh that fact.

    No doubt there is, and not just with Coke. The ones with real sugar almost always taste better.

    Mike


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  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Sun May 12 14:51:35 2024
    Hi Carol,

    Cabbage stomper eh? Sounds intriguing!

    Wooden handle, big knob at the end. Imagine the bottom end of a test
    tube, how it is rounded off. The stomper has the rounded end joining the
    handle (about 12" long), flat end at the bottom. It's solid wood; I
    never looked to see if the stomper is 2 joined pieces of wood (handle
    and stomper end), can't now because we're not home.

    Me, making 'Company Chicken' in the crockpot tomorrow. Tonight is a 'pupu' night of various leftovers.

    We've had a mix of thing the past few days as we were visiting Steve's
    mom in Rochester, NY for a couple of days, then took off Friday for a
    RV/(ham) radio net rally in Ohio. Yesterday we went to an Amish buffet
    for lunch--ok, but not great. Pie was an optional purchase for dessert
    but they didn't offer shoo fly pie. They did have red beet eggs on the
    buffet line, about the only place I've seen them (other than of my own
    making) is in Amish/Mennonite areas. I should be able to get fresh beets
    at our farmer's market when we get home so I may do some pickled
    beets/eggs.


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


    ... It's as easy as 3.1415926535897932384626433832795028841!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun May 12 15:26:42 2024
    Hi Dave,

    Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and Hy-Vee also uses Doordash and Instacart contractors.

    As long as things get delivered, all's well and good.

    Except when I "senior momented" something essential and have to go out anyway and get it. Bv(=

    Happens to the best of us. When shopping without a list I'll think I
    have everything I intended to get and then forget one or two key
    ingredients. Usually (but not always) I'll spot them in the store and
    throw them into the buggy.

    the salad, I ate one, had the other for supper. Steve had a nice
    looking pizza, ate half, had the rest for supper. We had beef on 'weck (kimmelweck rolls) for lunch, again I brought half home and reheated it for supper. Travelling tomorrow so not sure what meals will be.

    I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
    my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.

    Sounds like it would be a fun thing to experiment with. We have a simple
    mould you drape a pasta sheet over, then roll it to fill the dimples,
    add the filling and drop another sheet of pasta over that. A bit of a
    fuss but makes pasta much smaller than the tuna can cutters so you can
    eat more "pies". (G)


    I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

    This is a favourite .... I break down the bag of frozen ravioli into
    Dave sized portions and sucky-bag them for future reference.

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings


    Looks yummy! I've eaten it from time to time but not yet tried making
    it. Maybe this will give me the incentive to try doing so...but using my
    own marinara sauce recipe an home made Italian style whole wheat bread
    crumbs.


    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun May 12 15:42:49 2024
    Hi Dave,


    weater, and rolling uot my sleeping bag.

    Easier (and generally safer) for a guy to do than a girl.

    Oh, I dunno. If you go by stereotypes - then yes, you're right. But
    I've known - and dated - some women/girls who could hold their own against nearly anyone wanting to cause them problems.

    Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.

    It doesn't take all kinds, There simply are all kinds. Women, on the whole, are tougher and more resilient than guys.

    Sadly tho, most of us don't have the body strength to fight off trouble.
    I do have a couple of other ways to fight off trouble tho. (G)

    8<----- EDIT ----->8

    Still, nice to know it's still a working farm. Would you, if interested
    be able to buy a couple of acres on the "back 40" and do a bit of crop raising?

    Probably not right there - but, surely near by. I had, at one time a
    wish to buy the woods surrounding the family cemetery and build my retirement home there. At 82 I fear the time has passed and that isn't likely to happen. Even if I hit the Powerball lottery.

    Sigh! We've debated moving out west--closer to daughters and grandkids
    but the the longer we stay in NC, the less likely I think we'll do it.
    We're tied to the east coast for now, still have one living parent.
    Steve also likes the medical care we're able to get here between the VA
    and all the other providers we (I) see.


    I remember the locally owned grocery store having delivery service but
    not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
    week.

    We used to get milk deliveries from a local dairy .... but that was 60
    or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
    and laid off a couple hundred workers. Sad.

    Sigh! We got the milk in glass bottles until our family grew to 5 kids.
    Then the milk man suggested my folks buy 5 gallon boxes (milk was in a
    plastic bag, accessed by a hose about 12" long attached, with a stopper
    at the other end) instead of so many bottles. Mom would decant milk into
    a pitcher; I had to do it the first 3 years she was in summer school.
    That was a pain, especially co-ordinating pinching off the hose when the pitcher was full and putting the plug into the hose. Had to set the
    pitcher down without spilling any milk from the hose, then grab the
    stopper and get it in to the proper depth. Yet, at that, it was easier
    than trying to open a #10 can on a wall mounted Swing Away can opener.
    (G)

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Korger) and County
    Market DD> carry the cheese and the frozen entrees. I've tried their
    Chicken DD> Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

    Good that hopefully it's being revived--teach another generation that
    milk doesn't always come in cardboard cartons.


    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line earlier today.

    It took me some time before I realiksed that Amish and Pennsylvania
    Dutch were nearly identical cuisines. Bv)=

    Because they are one and the same, Pennsylvania Dutch being the umbrella
    term for the Amish, Mennonite and other sects of similar persuasion.


    Title: Amish Chicken Corn Soup
    Categories: Poultry, Vegetables, Pasta
    Yield: 12 servings

    I'd enjoy it but Steve wouldn't because of the corn. We're very strict
    label readers now, even more so than before he was aware of the problem
    with corn.


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


    ... Growing old is mandatory... growing up is optional.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Shawn Highfield@1:154/700 to DAVE DRUM on Tue May 14 04:20:00 2024
    Quoting Dave Drum to Shawn Highfield <=-

    It "pierogi" .... an Eastern European (Polish) filled dumpling similar
    to ravioli (from Italy) or Varenkii (from Russia).

    Yes.

    I've nt had to muck about with GF doughs - but the ravioli/pierogi
    doughs I have recipes for seem pretty straightf orward. I've watched
    Molto Mario do it enough times on TVFN I could likely tackle it myself
    if I had a studio crew to clean up the inevitable messes. Bv)=

    I've almost got a dough that works. The trick is in the amount of x gum
    which seems to help emulate the strands of gluten.

    If I could use wheat in my home I would be a pasta genious at this point,
    I've got a few shapes down but honestly being GF I mostly just do ribbon's.

    Shawn

    ... Honk if you love peace and quiet!
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:18/200 to Mike Powell on Mon May 13 19:29:30 2024
    Mike Powell wrote to DAVE DRUM <=-

    I've got a local store that stocks Mexican Coke and Kosher For Passover
    Coke - which are made with real sugar not HFCS. And there IS a difference
    in taste - no matter that Co'Cola bigwigs pooh-pooh that fact.

    No doubt there is, and not just with Coke. The ones with real sugar almost always taste better.

    This recipe gets its sugar from candy.

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

    Title: Homemade Dr Pepper
    Categories: Beverages, Vegetables, Candy
    Yield: 1 pint

    1 oz Barley
    1 Bundle cinnamon sticks
    1 Witch's wart *
    3 Rocks brown sugar *
    4 Red bell peppers
    1 pt Cold water

    * Candy items from a candy store

    Use a mortar and pestle to crush all of the ingredients
    except for the water.

    Add cold water to the mixture of ingredients.

    Let that cool in the refrigerator for at least three hours.

    Strain the liquid mixture for any particles and then enjoy!

    RECIPE FROM: https://ireallylikefood.com

    Uncle Dirty Dave's Archives

    MMMMM


    ... "Nothing rhymes with orange." "No it doesn't."
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Mon May 13 19:36:42 2024
    Ruth Haffly wrote to Dave Drum <=-

    the salad, I ate one, had the other for supper. Steve had a nice
    looking pizza, ate half, had the rest for supper. We had beef on 'weck (kimmelweck rolls) for lunch, again I brought half home and reheated it for supper. Travelling tomorrow so not sure what meals will be.

    I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
    my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.

    Sounds like it would be a fun thing to experiment with. We have a
    simple mould you drape a pasta sheet over, then roll it to fill the dimples, add the filling and drop another sheet of pasta over that. A
    bit of a fuss but makes pasta much smaller than the tuna can cutters so you can eat more "pies". (G)

    This is similar to that. You put a sheet of fresh pasta dough on the
    bottom and use a scoop to fill the cavities. Then a second sheet on top
    and press down. Et voila' Raviole.

    I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

    This is a favourite .... I break down the bag of frozen ravioli into
    Dave sized portions and sucky-bag them for future reference.

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings

    Looks yummy! I've eaten it from time to time but not yet tried making
    it. Maybe this will give me the incentive to try doing so...but using
    my own marinara sauce recipe an home made Italian style whole wheat
    bread crumbs.

    I've quit making my own sauce. I buy a decent quality jarred sauce and
    "tart it up" to my liking. When I was younger I used to do the "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

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

    Title: Dave's Tortellini Supper
    Categories: Pasta, Vegetables, Pork, Cheese, Sauces
    Yield: 6 Servings

    19 oz Bag cheese-filled
    - tortellini
    10 oz Box broccoli florets; thawed
    26 oz Jar Onofrio's Basilico Sauce
    32 oz Italian sausage; sweet or
    - hot
    1 ts Garlic granules
    1/4 ts Black pepper
    Grated/shredded Parmesan

    In a skillet over high heat cook and stir the sausage,
    breaking up any lumps. When no pink remains in the
    meat add the tortellini andreduce heat to medium.

    Put sausage and tortellini into a 4 - 5 quart crockpot
    set to low. Pour in the basilico sauce.

    Add broccoli, garlic and pepper to sauce and stir
    gently; let it heat/cook until warmed through.

    Sprinkle with Parmesan cheese just before serving.

    Serve with a nice side salad and garlic bread.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "I yam what I yam and that's all that I yam" -- Popeye the Sailorman
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Mon May 13 19:39:57 2024
    Ruth Haffly wrote to Dave Drum <=-

    weater, and rolling uot my sleeping bag.

    Easier (and generally safer) for a guy to do than a girl.

    Oh, I dunno. If you go by stereotypes - then yes, you're right. But
    I've known - and dated - some women/girls who could hold their own against nearly anyone wanting to cause them problems.

    Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.

    It doesn't take all kinds, There simply are all kinds. Women, on the whole, are tougher and more resilient than guys.

    Sadly tho, most of us don't have the body strength to fight off
    trouble. I do have a couple of other ways to fight off trouble tho. (G)

    Brute force generally doesn't win the day. Cleverness and subtlety can go
    a long toward assuring a desiered outcome. Bv)=

    8<----- EDIT ----->8

    Still, nice to know it's still a working farm. Would you, if interested
    be able to buy a couple of acres on the "back 40" and do a bit of crop raising?

    Probably not right there - but, surely near by. I had, at one time a
    wish to buy the woods surrounding the family cemetery and build my retirement home there. At 82 I fear the time has passed and that isn't likely to happen. Even if I hit the Powerball lottery.

    Sigh! We've debated moving out west--closer to daughters and grandkids
    but the the longer we stay in NC, the less likely I think we'll do it. We're tied to the east coast for now, still have one living parent.
    Steve also likes the medical care we're able to get here between the VA and all the other providers we (I) see.

    I know all about inertia and comfort zones. Bv)=

    I remember the locally owned grocery store having delivery service but
    not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
    week.

    We used to get milk deliveries from a local dairy .... but that was 60
    or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
    and laid off a couple hundred workers. Sad.

    Sigh! We got the milk in glass bottles until our family grew to 5 kids. Then the milk man suggested my folks buy 5 gallon boxes (milk was in a plastic bag, accessed by a hose about 12" long attached, with a stopper
    at the other end) instead of so many bottles. Mom would decant milk
    into a pitcher; I had to do it the first 3 years she was in summer
    school. That was a pain, especially co-ordinating pinching off the hose when the pitcher was full and putting the plug into the hose. Had to
    set the pitcher down without spilling any milk from the hose, then grab the stopper and get it in to the proper depth. Yet, at that, it was
    easier than trying to open a #10 can on a wall mounted Swing Away can opener. (G)

    OY! That was the same size as they deliver to food service places to put
    in their milk dispensers. We never got those. But we did get 1 gallon
    cartons ... which were enough of a bear for kidlets to handle.

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Kroger) and County
    Market carry the cheese and the frozen entrees. I've tried their
    Chicken Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

    Good that hopefully it's being revived--teach another generation that
    milk doesn't always come in cardboard cartons.

    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line earlier today.

    It took me some time before I realised that Amish and Pennsylvania
    Dutch were nearly identical cuisines. Bv)=

    Because they are one and the same, Pennsylvania Dutch being the
    umbrella term for the Amish, Mennonite and other sects of similar persuasion.

    Mennonite - Amish with a car.

    Title: Amish Chicken Corn Soup
    Categories: Poultry, Vegetables, Pasta
    Yield: 12 servings

    I'd enjoy it but Steve wouldn't because of the corn. We're very strict label readers now, even more so than before he was aware of the problem with corn.

    Sorry, I forget sometimes. I'm glad I'm not allergic to corn. Bananananas are my only food allergy. Which is OK with me as I don't care for them anyway.
    I inherited the allergy from my mother who was also allergic to strawberries.

    Thank providence that allergy missed me. I really likes me strawbs.

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

    Title: Strawberry Grapefruit Waffles
    Categories: Breads, Fruits, Dairy
    Yield: 4 Servings

    MMMMM--------------------------WAFFLES-------------------------------
    1 c A-P flour
    1 c Milk
    2 lg Eggs; beaten
    2 tb Sugar
    1 tb Oil
    2 ts Baking powder
    2 ts Cinnamon
    1 ts Pink grapefruit zest
    Cooking spray

    MMMMM--------------------------TOPPING-------------------------------
    3/4 c Sliced strawberries
    1/3 c Pink grapefruit juice;
    - strained
    3 tb Honey
    Add'l grapefruit segments;
    - opt
    Pats of butter; opt

    Set oven @ 200ºF/93ºC.

    In blender or food processor, pulse flour, sugar, baking
    powder, cinnamon and zest until well sifted. Add beaten
    eggs, oil and milk and blend until smooth. Allow batter to
    set five minutes before cooking.

    Prepare waffle iron with cooking spray and cook waffles
    according to manufacturer's instructions. Keep completed
    waffles warm in oven until ready to serve.

    While waffles are cooking, prepare the topping. In a small
    saucepan, heat grapefruit juice with honey until warm and
    well combined.

    Serve waffles topped with a little butter and strawberry
    slices (and additional grapefruit segments if desired).
    Top waffles and strawberries with honey-grapefruit sauce.

    Grapefruit zest in the actual waffles and a honey-fruit
    topping starring grapefruit and strawberries. I hope you
    like it. I sure do!

    Mr Breakfast would like to thank AlwaysDieting for this
    recipe.

    From: http://www.mrbreakfast.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The shortest distance between two points is under construction.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 14 15:57:01 2024
    Hi Dave,

    I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
    my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.

    Sounds like it would be a fun thing to experiment with. We have a
    simple mould you drape a pasta sheet over, then roll it to fill the dimples, add the filling and drop another sheet of pasta over that. A
    bit of a fuss but makes pasta much smaller than the tuna can cutters so you can eat more "pies". (G)

    This is similar to that. You put a sheet of fresh pasta dough on the bottom and use a scoop to fill the cavities. Then a second sheet on
    top and press down. Et voila' Raviole.

    Yep, sounds exactly like what we picked up at Olindo's in Rochester a
    few years ago.


    I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

    This is a favourite .... I break down the bag of frozen ravioli into
    Dave sized portions and sucky-bag them for future reference.

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings

    Looks yummy! I've eaten it from time to time but not yet tried making
    it. Maybe this will give me the incentive to try doing so...but using
    my own marinara sauce recipe an home made Italian style whole wheat
    bread crumbs.

    I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
    "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

    I don't start with fresh tomatoes but I do usually cook it for a couple
    of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
    or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from my
    MIL, tinkered with off and on over the last 49 years.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 14 16:01:58 2024
    Hi Dave,


    Sadly tho, most of us don't have the body strength to fight off
    trouble. I do have a couple of other ways to fight off trouble tho. (G)

    Brute force generally doesn't win the day. Cleverness and subtlety can
    go a long toward assuring a desiered outcome. Bv)=

    Most of the time, yes, but there are some poeple that don't respond well
    to that and brute force is the only thing that will work.

    8<----- EDIT ----->8

    Still, nice to know it's still a working farm. Would you, if interested
    be able to buy a couple of acres on the "back 40" and do a bit of crop raising?

    Probably not right there - but, surely near by. I had, at one time a
    wish to buy the woods surrounding the family cemetery and build my retirement home there. At 82 I fear the time has passed and that isn't likely to happen. Even if I hit the Powerball lottery.

    Sigh! We've debated moving out west--closer to daughters and grandkids
    but the the longer we stay in NC, the less likely I think we'll do it. We're tied to the east coast for now, still have one living parent.
    Steve also likes the medical care we're able to get here between the VA and all the other providers we (I) see.

    I know all about inertia and comfort zones. Bv)=

    I know, the longer we stayed in one place with the military, the harder
    it was to pack up and move on. We always joined a local church (in
    Germany, European Baptist Convention--English speaking churchs on the
    economy) so we could intergrate into the local community as well as the military community. Made a lot of good friends that way.


    Sigh! We got the milk in glass bottles until our family grew to 5 kids. Then the milk man suggested my folks buy 5 gallon boxes (milk was in a plastic bag, accessed by a hose about 12" long attached, with a stopper
    at the other end) instead of so many bottles. Mom would decant milk
    the stopper and get it in to the proper depth. Yet, at that, it was
    easier than trying to open a #10 can on a wall mounted Swing Away can opener. (G)

    OY! That was the same size as they deliver to food service places to
    put in their milk dispensers. We never got those. But we did get 1
    gallon
    cartons ... which were enough of a bear for kidlets to handle.

    Saved having to have fridge space for so many bottles or cartons. When
    my folks had to buy milk at the grocery store, they'd go for the gallon
    jugs, even for just the 2 of them. Guess they got used to having big
    containers of milk on hand. (G)

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Kroger) and County DD>
    Market carry the cheese and the frozen entrees. I've tried their DD>
    Chicken Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

    Good that hopefully it's being revived--teach another generation that
    milk doesn't always come in cardboard cartons.

    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line earlier today.

    It took me some time before I realised that Amish and Pennsylvania
    Dutch were nearly identical cuisines. Bv)=

    Because they are one and the same, Pennsylvania Dutch being the
    umbrella term for the Amish, Mennonite and other sects of similar persuasion.

    Mennonite - Amish with a car.

    We're seeing a lot of bikes, both electric and old fashioned pedal
    power, around here. It's very hilly country so the electric bikes are
    much more practical.


    I'd enjoy it but Steve wouldn't because of the corn. We're very strict label readers now, even more so than before he was aware of the problem with corn.

    Sorry, I forget sometimes. I'm glad I'm not allergic to corn.
    Bananananas are my only food allergy. Which is OK with me as I don't
    care for them anyway. I inherited the allergy from my mother who was
    also allergic to strawberries.

    Thank providence that allergy missed me. I really likes me strawbs.

    I don't have any food allergies, just some strong dislikes. Strawberries
    are not in that grouping tho.


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


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thu May 16 06:11:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    This is a favourite .... I break down the bag of frozen ravioli into
    Dave sized portions and sucky-bag them for future reference.

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings

    Looks yummy! I've eaten it from time to time but not yet tried making
    it. Maybe this will give me the incentive to try doing so...but using
    my own marinara sauce recipe an home made Italian style whole wheat
    bread crumbs.

    I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
    "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

    I don't start with fresh tomatoes but I do usually cook it for a couple
    of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
    or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
    my MIL, tinkered with off and on over the last 49 years.

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

    Title: Classic Marinara Sauce
    Categories: Vegetables, Herbs, Chilies
    Yield: 3 1/2 cups

    28 oz Can whole San Marzano
    - tomatoes; certified D.O.P.
    - if possible
    1/4 c Extra-virgin olive oil
    7 cl Garlic; peeled, slivered
    1 sm Dried whole chile
    =+OR=+
    1 pn Crushed red pepper flakes
    1 ts Kosher salt
    1 lg Fresh basil sprig
    =+OR=+
    1/4 ts Dried oregano; to taste

    Pour tomatoes into a large bowl and crush with your
    hands. Pour 1 cup water into can and slosh it around to
    get tomato juices. Reserve.

    In a large skillet (do not use a deep pot) over medium
    heat, heat the oil. When it is hot, add garlic.

    As soon as garlic is sizzling (do not let it brown), add
    the tomatoes, then the reserved tomato water. Add whole
    chile or red pepper flakes, oregano (if using) and salt.
    Stir.

    Place basil sprig, including stem, on the surface (like
    a flower). Let it wilt, then submerge in sauce. Simmer
    sauce until thickened and oil on surface is a deep
    orange, about 15 minutes. (If using oregano, taste sauce
    after 10 minutes of simmering, adding more salt and
    oregano as needed.) Discard basil and chile (if using).

    Recipe from: Lidia Bastianich

    Adapted by: Julia Moskin

    Yield: 3 1/2 cups, enough for 1 pound of pasta

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

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... Vegetarians who eat fish are called fish & chipocrites.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thu May 16 06:53:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    Sadly tho, most of us don't have the body strength to fight off
    trouble. I do have a couple of other ways to fight off trouble tho. (G)

    Brute force generally doesn't win the day. Cleverness and subtlety can
    go a long toward assuring a desiered outcome. Bv)=

    Most of the time, yes, but there are some poeple that don't respond
    well to that and brute force is the only thing that will work.

    There's always one whose mantra is "My mind's made up. Don't try to cofuse
    me with the facts."

    8<----- EDIT ----->8

    Sigh! We got the milk in glass bottles until our family grew to 5 kids. Then the milk man suggested my folks buy 5 gallon boxes (milk was in a plastic bag, accessed by a hose about 12" long attached, with a stopper
    at the other end) instead of so many bottles. Mom would decant milk
    the stopper and get it in to the proper depth. Yet, at that, it was
    easier than trying to open a #10 can on a wall mounted Swing Away can opener. (G)

    OY! That was the same size as they deliver to food service places to
    put in their milk dispensers. We never got those. But we did get 1
    gallon cartons ... which were enough of a bear for kidlets to handle.

    Saved having to have fridge space for so many bottles or cartons. When
    my folks had to buy milk at the grocery store, they'd go for the gallon jugs, even for just the 2 of them. Guess they got used to having big containers of milk on hand. (G)

    You don't rewind far enough to remember having an honest to actual ice
    box .... with daily ice deliveries. My grandparents had one at the farm
    and on e in town. Then they got a GE Monitor Top (with the works on top
    of the box) refrigerator .... no more worries about overflowing catch
    pans, etc.

    https://discover.hubpages.com/living/GE-MONITOR-TOP-REFRIGERATOR-The-Most-Recognized-Vintage-Refrigerator

    But I see that Dutch Farms (cheese makers) is working on buying the
    wreck and reviving it. They also sell pre-made stuff in the take it
    and bake it category. My local Ruler Foods (Kroger) and County DD>
    Market carry the cheese and the frozen entrees. I've tried their DD>
    Chicken Cordon Bleu and it's OK. But, I still prefer mine. Bv)=

    Good that hopefully it's being revived--teach another generation that
    milk doesn't always come in cardboard cartons.

    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line earlier today.

    It took me some time before I realised that Amish and Pennsylvania
    Dutch were nearly identical cuisines. Bv)=

    Because they are one and the same, Pennsylvania Dutch being the
    umbrella term for the Amish, Mennonite and other sects of similar persuasion.

    Mennonite - Amish with a car.

    We're seeing a lot of bikes, both electric and old fashioned pedal
    power, around here. It's very hilly country so the electric bikes are
    much more practical.

    I've thought about getting one of those w/a solar charger. Then my mind
    reminds me that I quit the motorcycles because of the idjits in cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.

    I'd enjoy it but Steve wouldn't because of the corn. We're very strict label readers now, even more so than before he was aware of the problem with corn.

    Sorry, I forget sometimes. I'm glad I'm not allergic to corn.
    Bananananas are my only food allergy. Which is OK with me as I don't
    care for them anyway. I inherited the allergy from my mother who was
    also allergic to strawberries.

    Thank providence that allergy missed me. I really likes me strawbs.

    I don't have any food allergies, just some strong dislikes.
    Strawberries are not in that grouping tho.

    I don't have room on my tiny lot for a strawberry bed. Or black/raspberry bushes. Ah, well ..........

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

    Title: Fresh Raspberry Pie
    Categories: Pies, Fruits, Pastry, Desserts
    Yield: 6 Servings

    MMMMM---------------------------CRUST--------------------------------
    2 1/2 c Flour
    1/4 c Brown sugar; lightly packed
    1 ts Cinnamon
    1/2 ts Salt
    1/2 c Unsalted butter; in pcs,
    - chilled
    1/3 c Shortening; chilled, in pcs
    6 tb Ice water

    MMMMM--------------------------FILLING-------------------------------
    1 1/3 c + 1 tb Sugar
    7 tb Cornstarch
    1 tb Lemon peel; grated
    6 c Fresh raspberries, stemmed
    1/8 ts Cinnamon

    For Pastry: Blend first 4 ingredients in processor. Add
    butter and shortening and cut in using on/off turns until
    resembles coarse meal. Blend in enough ice water to form
    moist clumps. Gather dough into ball.Divide in half.
    Flatten each piece into disk. Wrap in plastic; chill at
    least 1 hour or overnight.

    Filling: Set oven @ 375ºF/190ºC. Mix 1 1/3 c sugar,
    cornstarch and lemon peel in large bowl. Add berries and
    toss to combine. Roll out 1 dough piece on a lightly
    floured surface to 12" round. Transfer dough to 9" round
    glass pie dish with 1 1/4" high sides; trim edges. Roll
    out remaining dough to thickness of 1/8". Use for top
    crust. Place pie on cookie sheet. Bake until top is
    golden brown and juices bubble, about 1 hour.

    Transfer pie to rack. Mix remaining 1 TB sugar and
    cinnamon in small bowl. Sprinkle over pie.

    Cool before serving.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Either I've been missing something or nothing has been going on.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri May 17 17:32:22 2024
    Hi Dave,


    I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
    "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

    I don't start with fresh tomatoes but I do usually cook it for a couple
    of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
    or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
    my MIL, tinkered with off and on over the last 49 years.


    Title: Classic Marinara Sauce
    Categories: Vegetables, Herbs, Chilies
    Yield: 3 1/2 cups

    Each cook has his or her own way of making it; I play around using my
    MIL's recipe as a starting point but not always making it "by the book"
    twice successively.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri May 17 17:35:43 2024
    Hi Dave,

    Brute force generally doesn't win the day. Cleverness and subtlety can
    go a long toward assuring a desiered outcome. Bv)=

    Most of the time, yes, but there are some people that don't respond
    well to that and brute force is the only thing that will work.

    There's always one whose mantra is "My mind's made up. Don't try to
    cofuse me with the facts."

    Sadly, more than one of those in this world.

    Then the milk man suggested my folks buy 5 gallon boxes (milk was in a

    OY! That was the same size as they deliver to food service places to
    put in their milk dispensers. We never got those. But we did get 1
    gallon cartons ... which were enough of a bear for kidlets to handle.

    Saved having to have fridge space for so many bottles or cartons. When
    my folks had to buy milk at the grocery store, they'd go for the gallon jugs, even for just the 2 of them. Guess they got used to having big containers of milk on hand. (G)

    You don't rewind far enough to remember having an honest to actual ice
    box .... with daily ice deliveries. My grandparents had one at the
    farm and on e in town. Then they got a GE Monitor Top (with the works
    on top of the box) refrigerator .... no more worries about overflowing catch pans, etc.

    No, that was before my time. Oldest fridge we ever had (in a rental) had
    no shelves in the door, freezer had a shelf underneath to hold one ice
    tray, freezer itself wasn't much wider, a bit taller and deeper, but not
    much. I always said that it held only one 12 oz can of orange juice concentrate. Landlord let us buy our ouw frdge, found our $50. "wonder"
    fridge at a yard sale. Wondered how old it was, manufacturer, how long
    it would last, etc. Lasted "as is" about 6 years, quit working about 3
    weeks before Steve went active duty so he jury rigged it to work again &
    it was still running when we closed the door to start our move.


    We're going to be in an Amish region for the next week; Steve was
    noticing all the cheese places when he checked out the area on line earlier today.

    It took me some time before I realised that Amish and Pennsylvania
    Dutch were nearly identical cuisines. Bv)=

    Because they are one and the same, Pennsylvania Dutch being the
    umbrella term for the Amish, Mennonite and other sects of similar persuasion.

    Mennonite - Amish with a car.

    We're seeing a lot of bikes, both electric and old fashioned pedal
    power, around here. It's very hilly country so the electric bikes are
    much more practical.

    I've thought about getting one of those w/a solar charger. Then my
    mind reminds me that I quit the motorcycles because of the idjits in
    cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.

    I'd be hesitant to use a bike now.

    Thank providence that allergy missed me. I really likes me strawbs.

    I don't have any food allergies, just some strong dislikes.
    Strawberries are not in that grouping tho.

    I don't have room on my tiny lot for a strawberry bed. Or
    black/raspberry bushes. Ah, well ..........

    Sigh!


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


    ... If your mind goes blank, remember to turn off the sound.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sun May 19 06:12:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    Hi Dave,

    I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
    "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

    I don't start with fresh tomatoes but I do usually cook it for a couple
    of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
    or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
    my MIL, tinkered with off and on over the last 49 years.

    Title: Classic Marinara Sauce
    Categories: Vegetables, Herbs, Chilies
    Yield: 3 1/2 cups

    Each cook has his or her own way of making it; I play around using my MIL's recipe as a starting point but not always making it "by the book" twice successively.

    I usually have a way I want to dish to taste. So I modify on the fly to
    try to achieve that flavour. I will sometimes eat a restaurant verion
    of a dish before trying to make it at home. Just (I tell myself) as a benchmark.

    I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's
    deli to pick up a half-pound of chicken livers and some pre-cut muskmelon
    for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that by. 3 of the 1# steaks are sucky
    bagged in the freezer and I fixed/grilled the other (after halving it) w/lemon-pepper amd some basil and rigani.

    Did "baked" potatoes in the microwave and a nice side salad. When I set
    it in front of Dennis ha said "I'm not hungey". But I noticed there was
    nothing but bare plates at clean-up time. Bv)=

    ... "Success is determined by your determination to succeed." - Kouri Falconer --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sun May 19 06:38:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    You don't rewind far enough to remember having an honest to actual ice
    box .... with daily ice deliveries. My grandparents had one at the
    farm and on e in town. Then they got a GE Monitor Top (with the works
    on top of the box) refrigerator .... no more worries about overflowing catch pans, etc.

    No, that was before my time. Oldest fridge we ever had (in a rental)
    had no shelves in the door, freezer had a shelf underneath to hold one
    ice tray, freezer itself wasn't much wider, a bit taller and deeper,
    but not much. I always said that it held only one 12 oz can of orange juice concentrate. Landlord let us buy our ouw frdge, found our $50. "wonder" fridge at a yard sale. Wondered how old it was, manufacturer,
    how long it would last, etc. Lasted "as is" about 6 years, quit working about 3 weeks before Steve went active duty so he jury rigged it to
    work again & it was still running when we closed the door to start our move.

    My grand's second fridge was sorta like that. The freezer was wide enough
    for two ice trays though. It was about twn inches by ten inches and was
    the "business end" of the refrigerator. And was NOT self defrosting.

    We've come a long way since then. Thanks be to the engineers ... and
    Betty White. Bv)=

    8<----- OOPS ----->8

    We're seeing a lot of bikes, both electric and old fashioned pedal
    power, around here. It's very hilly country so the electric bikes are
    much more practical.

    I've thought about getting one of those w/a solar charger. Then my
    mind reminds me that I quit the motorcycles because of the idjits in
    cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.

    I'd be hesitant to use a bike now.

    Drivers seem more interested in their phones than in traffic around them.
    I'm surprised there are so few car-bike accidents - especially as many
    cyclists INSIST on riding on the wrong side of the road - facing traffic.
    In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.

    Thank providence that allergy missed me. I really likes me strawbs.

    I don't have any food allergies, just some strong dislikes.
    Strawberries are not in that grouping tho.

    I don't have room on my tiny lot for a strawberry bed. Or
    black/raspberry bushes. Ah, well ..........

    Sigh!

    Late news - Burpee offers some thornless blackberry bushes that will
    fit in front of the fence dividing my front and side yard areas. Still
    nothing positive on the srrawberries.

    I made this for my friends Les & Sara uning bought (Crate & Barrel)
    berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly
    Kosher) asked if if I was sure I was Jewish. Bv)=

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

    Title: Blackberry Noodle Kugel
    Categories: Desserts, Fruits, Pasta, Puddings
    Yield: 10 Servings

    4 c Blackberries
    1 c Apple juice
    12 oz Wide flat egg noodles
    1/4 lb Unsalted butter; melted
    1 1/4 c Sugar
    3 lg Eggs; lightly beaten
    1/8 c Ground cinnamon

    Oven: 375øF/190øC

    Brush a 7" x 11" or 9" x 13" baking pan with 1 tbsp of
    the butter. In a large pot of salted boiling water,
    cook noodles til al dente, about 10 minutes; drain in
    a colander.

    In a large mixing bowl, combine drained noodles,
    remaining butter, and sugar, apple juice and berries.
    Mix in eggs. Transfer to prepared baking dish.

    Sprinkle generously with cinnamon. Bake until golden
    brown and crisp on top, about 30 minutes.

    Serves: 10

    From the recipe files of Carole Walberg

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Faith will not die as long as seed catalogues are printed.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun May 19 19:53:37 2024
    Hi Dave,


    I usually have a way I want to dish to taste. So I modify on the fly
    to try to achieve that flavour. I will sometimes eat a restaurant
    verion
    of a dish before trying to make it at home. Just (I tell myself) as a benchmark.

    We've done that. Case in point, years ago when we were in Germany we had something called Goulash Soup (I'll look up the recipe and post it.) a
    couple of times. Started analysing it the second time, a few weeks later
    I was in the Stars and Stripes bookstore. Saw a German cookbook so I
    started browsing it, found a recipe for Goulash Soup. We were pretty
    much spot on with the ingredients, missed a couple of minor ones. Bought
    the book and have made the soup a number of times since.


    I freaked out my hosemate yesterday at supper. I had stopped at
    Humphrey's deli to pick up a half-pound of chicken livers and some
    pre-cut muskmelon for my lunch whe I saw the meat department has
    chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
    by. 3 of the 1# steaks are sucky bagged in the freezer and I
    fixed/grilled the other (after halving it)
    w/lemon-pepper amd some basil and rigani.

    Sounds good. We try to catch deals like that when we can and add them to
    our freezer also. Didn't buy a lot of meat this past year but still have
    a good amount in the freezer.

    Did "baked" potatoes in the microwave and a nice side salad. When I
    set it in front of Dennis ha said "I'm not hungey". But I noticed
    there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?

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


    ... If your mind goes blank, remember to turn off the sound.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun May 19 20:01:53 2024
    Hi Dave,


    You don't rewind far enough to remember having an honest to actual ice
    box .... with daily ice deliveries. My grandparents had one at the
    farm and on e in town. Then they got a GE Monitor Top (with the works
    on top of the box) refrigerator .... no more worries about overflowing catch pans, etc.

    No, that was before my time. Oldest fridge we ever had (in a rental)
    had no shelves in the door, freezer had a shelf underneath to hold one
    ice tray, freezer itself wasn't much wider, a bit taller and deeper,
    but not much. I always said that it held only one 12 oz can of orange juice concentrate. Landlord let us buy our ouw frdge, found our $50. "wonder" fridge at a yard sale. Wondered how old it was, manufacturer,
    how long it would last, etc. Lasted "as is" about 6 years, quit working about 3 weeks before Steve went active duty so he jury rigged it to
    work again & it was still running when we closed the door to start our move.

    My grand's second fridge was sorta like that. The freezer was wide
    enough for two ice trays though. It was about twn inches by ten inches
    and was the "business end" of the refrigerator. And was NOT self defrosting.

    I've defrosted many a fridge in my time--and appreciate the self
    defrosting ones.


    We're seeing a lot of bikes, both electric and old fashioned pedal
    power, around here. It's very hilly country so the electric bikes are
    much more practical.

    I've thought about getting one of those w/a solar charger. Then my
    mind reminds me that I quit the motorcycles because of the idjits in
    cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.

    I'd be hesitant to use a bike now.

    Drivers seem more interested in their phones than in traffic around
    them. I'm surprised there are so few car-bike accidents - especially
    as many
    cyclists INSIST on riding on the wrong side of the road - facing
    traffic. In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.

    Basically the same in all 50, IIRC.

    Thank providence that allergy missed me. I really likes me strawbs.

    I don't have any food allergies, just some strong dislikes.
    Strawberries are not in that grouping tho.

    I don't have room on my tiny lot for a strawberry bed. Or
    black/raspberry bushes. Ah, well ..........

    Sigh!

    We picked up a couple more boxes of strawberries in our first shopping
    trip after getting home. Might do a fresh strawberry pie, left over
    combine with rhubarb for another pie.


    Late news - Burpee offers some thornless blackberry bushes that will
    fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.

    Steve just picked some fresh peas from what he planted in our small
    raised bed earlier this year. Starting to be the time of year when we'll
    be eating a lot of fresh fruits and vegetables.


    I made this for my friends Les & Sara uning bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=

    Title: Blackberry Noodle Kugel DD> Categories: Desserts,
    Fruits, Pasta, Puddings DD> Yield: 10 Servings

    Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used
    butter, was the wedding/reception dairy based (no meat)?

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


    ... If you focus only on the thorns you will miss the beauty of the rose.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Mon May 20 19:10:13 2024
    Re: Ravioli
    By: Ruth Haffly to Dave Drum on Sun May 19 2024 07:53 pm

    Hi Dave,


    I usually have a way I want to dish to taste. So I modify on the fly
    to try to achieve that flavour. I will sometimes eat a restaurant verion
    of a dish before trying to make it at home. Just (I tell myself) as a benchmark.

    We've done that. Case in point, years ago when we were in Germany we had something called Goulash Soup (I'll look up the recipe and post it.) a couple of times. Started analysing it the second time, a few weeks later
    I was in the Stars and Stripes bookstore. Saw a German cookbook so I
    started browsing it, found a recipe for Goulash Soup. We were pretty
    much spot on with the ingredients, missed a couple of minor ones. Bought
    the book and have made the soup a number of times since.


    I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's deli to pick up a half-pound of chicken livers and some pre-cut muskmelon for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
    by. 3 of the 1# steaks are sucky bagged in the freezer and I fixed/grilled the other (after halving it)
    w/lemon-pepper amd some basil and rigani.

    Sounds good. We try to catch deals like that when we can and add them to
    our freezer also. Didn't buy a lot of meat this past year but still have
    a good amount in the freezer.

    Did "baked" potatoes in the microwave and a nice side salad. When I
    set it in front of Dennis ha said "I'm not hungey". But I noticed
    there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?


    Oh, my poor Dog Jack! He's rescue and apparently never had a dental. 5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Tue May 21 06:12:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    My grand's second fridge was sorta like that. The freezer was wide
    enough for two ice trays though. It was about twn inches by ten inches
    and was the "business end" of the refrigerator. And was NOT self defrosting.

    I've defrosted many a fridge in my time--and appreciate the self defrosting ones.

    I know. I screwed up when I let the sale price of my upright freezer
    blind me to the fact that it's not "frost free". If I hit a winner on
    the lottery (not the grand prize but a nice hit) I'll replace it with
    a self-defroster. It's a genuine PITA doing that every couple months.
    Even if I use a heat gun (hair dryer on steroids) to speed things up.

    We're seeing a lot of bikes, both electric and old fashioned pedal
    power, around here. It's very hilly country so the electric bikes are
    much more practical.

    I've thought about getting one of those w/a solar charger. Then my
    mind reminds me that I quit the motorcycles because of the idjits in
    cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.

    I'd be hesitant to use a bike now.

    Drivers seem more interested in their phones than in traffic around
    them. I'm surprised there are so few car-bike accidents - especially
    as many
    cyclists INSIST on riding on the wrong side of the road - facing
    traffic. In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.

    Basically the same in all 50, IIRC.

    I think so. But, some doofuses insist on going against the grain.

    Thank providence that allergy missed me. I really likes me strawbs.

    I don't have any food allergies, just some strong dislikes.
    Strawberries are not in that grouping tho.

    I don't have room on my tiny lot for a strawberry bed. Or
    black/raspberry bushes. Ah, well ..........

    Sigh!

    We picked up a couple more boxes of strawberries in our first shopping trip after getting home. Might do a fresh strawberry pie, left over combine with rhubarb for another pie.

    I like strawberry pie. And I like rhubarb pie (note to self - get some
    rhubarb starts for the side of the house) But, I abhor strawberry-rhubarb
    pie.

    Late news - Burpee offers some thornless blackberry bushes that will
    fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.

    Steve just picked some fresh peas from what he planted in our small
    raised bed earlier this year. Starting to be the time of year when
    we'll be eating a lot of fresh fruits and vegetables.

    I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=

    Title: Blackberry Noodle Kugel DD> Categories: Desserts,
    Fruits, Pasta, Puddings DD> Yield: 10 Servings

    Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?

    Desserts/snacks/finger foods only. Oddly, Les is like me with keeping
    Kosher. Don't serve the Rabbi pork chops or catfish. Bv)=

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

    Title: Deep-Dish Rhubarb Pie
    Categories: Pies, Pastry, Desserts
    Yield: 6 Servings

    3/4 c Sugar
    1/3 c Flour; sifted
    1 ts Ground cinnamon
    1/2 ts Ground cloves
    1 2/3 lb Fresh rhubarb
    2 tb Butter

    MMMMM----------------------FLAKY PASTRY II---------------------------
    1 1/2 c Flour; sifted
    1 ts Salt
    1/2 c Lard
    4 tb Ice water; approx
    Milk or cream
    Sugar

    Sift flour & salt into a med. bowl; cut in lard with a
    fork or pastry blender until mixture is crumbly.

    Sprinkle cold water over mixture, 1 tb at a time; mix
    lightly with a fork just until pastry holds together
    and leaves sides of bowl clean. Make a ball; flatten
    it. Wrap dough in plastic and store in refrigerator
    until ready for use.

    Mix sugar, flour, cinnamon, and cloves in a bowl.

    Wash rhubarb; trim ends; cut into 1" pieces (You
    should have 10 cups). Place in a large bowl.

    Sprinkle with sugar mixture; toss lightly to mix.
    Let stand 15 minutes. Toss again.

    Spoon rhubarb filling into an 8" x 8" x 2" baking
    dish; dot with butter.

    Prepare pastry. Roll out to a 10" square on a lightly
    floured surface. Cut in 1/2" with a pastry wheel or
    knife. Weave strips into a lattice. Cover filling.
    Turn ends under just enough so that strips touch sides
    of baking dish. Brush lattice top with milk or cream;
    sprinkle with sugar.

    Bake in hot oven (425oF/220oC) for 40 minutes, until
    pastry is golden and juices bubble up. Cool. Serve
    warm with vanilla ice cream, if you wish.

    Family Circle All-Time Baking Favorites; 1974

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM




    ... It's hard to take over the world when you sleep 20 hours a day - D. Conley --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Tue May 21 06:32:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    I usually have a way I want to dish to taste. So I modify on the fly
    to try to achieve that flavour. I will sometimes eat a restaurant
    verion of a dish before trying to make it at home. Just (I tell
    myself) as a benchmark.

    We've done that. Case in point, years ago when we were in Germany we
    had something called Goulash Soup (I'll look up the recipe and post
    it.) a couple of times. Started analysing it the second time, a few
    weeks later I was in the Stars and Stripes bookstore. Saw a German cookbook so I started browsing it, found a recipe for Goulash Soup. We were pretty much spot on with the ingredients, missed a couple of minor ones. Bought the book and have made the soup a number of times since.

    Somehow I always thought of goulash as a Hungarian dish. I have a couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)

    I freaked out my hosemate yesterday at supper. I had stopped at
    Humphrey's deli to pick up a half-pound of chicken livers and some
    pre-cut muskmelon for my lunch whe I saw the meat department has
    chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
    by. 3 of the 1# steaks are sucky bagged in the freezer and I
    fixed/grilled the other (after halving it)
    w/lemon-pepper amd some basil and rigani.

    Sounds good. We try to catch deals like that when we can and add them
    to our freezer also. Didn't buy a lot of meat this past year but still have a good amount in the freezer.

    Did "baked" potatoes in the microwave and a nice side salad. When I
    set it in front of Dennis ha said "I'm not hungey". But I noticed
    there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?

    He gives the mooches treats from his plate - which I never do. Although
    I'll let them pre-wash the plate/bowl when I'm finished. Bv)=

    This is a June Meyer recipe. The basic ingredients (beef, vegetabls) are
    the same as for her family's Gulyas (goulash). And it is served differenly
    (as a meal not just a single course) from what we're used to.

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

    Title: June Meyer's Authentic Hungarian Beef Soup
    Categories: Beef, Vegetables, Potatoes
    Yield: 5 servings

    2 lb Beef chuck; in one piece
    5 qt Cold water
    3 ts Salt
    1/2 ts Black pepper corns
    6 Whole carrots; cleaned
    3 Ribs celery; cut in half
    3 Parsley root; peeled, cut in
    - half, w/parsley greens
    2 Parsnips; peeled, cut in
    - half
    3 md Onions; washed, unpeeled
    6 Whole cloves
    3 lg Potatos; peeled, halved

    Sear meat in pot. (This gives greater flavor and color)

    Cover with water. Let it come to a boil and skim the
    foam off.

    Add salt, pepper corns, and let simmer for 1 hour.

    Stick 2 cloves into each onion.

    Add the carrots, celery, parsley root and greens,
    parsnips and onions.

    Cover and simmer slowly for about 2 hours.

    Add potatos last hour of cooking.

    Serve strained soup broth with drained cooked egg
    noodles. Arrange vegetables and meat on serving platter.
    Serve meat and vegetables with Sour Cream and
    Horseradish Sauce, Tomato Sauce or Dill Sauce.

    Add some crusty bread and enjoy a wonderful meal.

    Serves 4 to 6.

    NOTES: This is a traditional winter soup. It is served
    in three courses. First the broth is served with fine or
    broad egg noodles. Then the meat and vegetables are
    served along with a cold sourcream and horse-radish
    sauce. This is a slow cooking soup, that tastes
    wonderful. It is worth the time it takes. It makes a
    cold winter day cosy. This serves a family.

    Regards, June Meyer.

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... A scone is a biscuit that's come into money.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Shawn Highfield@1:18/200 to Dave Drum on Wed May 22 06:20:54 2024
    Quoting Dave Drum to Ruth Haffly <=-

    a self-defroster. It's a genuine PITA doing that every couple months.
    Even if I use a heat gun (hair dryer on steroids) to speed things up.

    Our chest freezer (Apt size) is supposed to be a self-defroster but I
    guess over the years it gave that part of it's life up.

    We ate most of it down, this weekend I'll take the rest of the stuff I
    want to keep to the trailer's freezer and unplug the thing to melt away.

    I say that... but I probably won't. ;)

    Shawn

    ... "Bother", said Pooh, as racked up another frag.
    --- Blue Wave/386 v2.30
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Tue May 21 11:37:02 2024
    Hi Carol,

    I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's deli to pick up a half-pound of chicken livers and some pre-cut muskmelon for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
    by. 3 of the 1# steaks are sucky bagged in the freezer and I fixed/grilled the other (after halving it)
    w/lemon-pepper amd some basil and rigani.

    Sounds good. We try to catch deals like that when we can and add them to
    our freezer also. Didn't buy a lot of meat this past year but still have
    a good amount in the freezer.

    Did "baked" potatoes in the microwave and a nice side salad. When I
    set it in front of Dennis ha said "I'm not hungey". But I noticed
    there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?

    Oh, my poor Dog Jack! He's rescue and apparently never had a dental.
    5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but
    gosh, even the cat is being nice to him today.

    Poor puppy! No more gnawing on rawhide treats, pig's ears (that was
    Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough
    teeth yet that he can crunch on dry foods; the idea of wet dog food for
    the rest of his life is probably not very appealing.


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


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 21 11:59:02 2024
    Hi Dave,

    I've defrosted many a fridge in my time--and appreciate the self defrosting ones.

    I know. I screwed up when I let the sale price of my upright freezer
    blind me to the fact that it's not "frost free". If I hit a winner on
    the lottery (not the grand prize but a nice hit) I'll replace it with
    a self-defroster. It's a genuine PITA doing that every couple months.
    Even if I use a heat gun (hair dryer on steroids) to speed things up.

    My mom used to put a pot of water on the stove, bring it to a boil, then
    put it in the freezer for maybe 20 minutes to start loosening things up.
    I did the same initially, then sometimes grabbed a blow dryer and set it
    on high........


    Drivers seem more interested in their phones than in traffic around
    them. I'm surprised there are so few car-bike accidents - especially
    as many
    cyclists INSIST on riding on the wrong side of the road - facing
    traffic. In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.

    Basically the same in all 50, IIRC.

    I think so. But, some doofuses insist on going against the grain.

    Yes, I've seen that more times than I'd like to have.


    We picked up a couple more boxes of strawberries in our first shopping trip after getting home. Might do a fresh strawberry pie, left over combine with rhubarb for another pie.

    I like strawberry pie. And I like rhubarb pie (note to self - get some rhubarb starts for the side of the house) But, I abhor
    strawberry-rhubarb pie.

    Late news - Burpee offers some thornless blackberry bushes that will
    fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.

    Steve just picked some fresh peas from what he planted in our small
    raised bed earlier this year. Starting to be the time of year when
    we'll be eating a lot of fresh fruits and vegetables.

    I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=

    Title: Blackberry Noodle Kugel DD> Categories: Desserts,
    Fruits, Pasta, Puddings DD> Yield: 10 Servings

    Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?

    Desserts/snacks/finger foods only. Oddly, Les is like me with keeping Kosher. Don't serve the Rabbi pork chops or catfish. Bv)=

    Or shellfish.

    Title: Deep-Dish Rhubarb Pie
    Categories: Pies, Pastry, Desserts
    Yield: 6 Servings

    Looks good, this is about the time of year when fresh rhubarb is
    available. My dad used to keep a patch of it in his garden and every
    year about this time, mom would make pie.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 21 12:05:46 2024
    Hi Dave,


    We've done that. Case in point, years ago when we were in Germany we
    had something called Goulash Soup (I'll look up the recipe and post
    it.) a couple of times. Started analysing it the second time, a few
    weeks later I was in the Stars and Stripes bookstore. Saw a German cookbook so I started browsing it, found a recipe for Goulash Soup. We were pretty much spot on with the ingredients, missed a couple of minor ones. Bought the book and have made the soup a number of times since.

    Somehow I always thought of goulash as a Hungarian dish. I have a
    couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)

    This is goulash soup--no pasta in it, just meat, peppers, onion, tomato
    and seasoning.

    Did "baked" potatoes in the microwave and a nice side salad. When I
    set it in front of Dennis ha said "I'm not hungey". But I noticed
    there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?

    He gives the mooches treats from his plate - which I never do.
    Although I'll let them pre-wash the plate/bowl when I'm finished.
    Bv)=

    I never fed animals from the table either but my dad, and Steve, did.


    This is a June Meyer recipe. The basic ingredients (beef, vegetabls)
    are the same as for her family's Gulyas (goulash). And it is served differenly (as a meal not just a single course) from what we're used
    to.


    Title: June Meyer's Authentic Hungarian Beef Soup
    Categories: Beef, Vegetables, Potatoes
    Yield: 5 servings


    NOTES: This is a traditional winter soup. It is served
    in three courses. First the broth is served with fine or
    broad egg noodles. Then the meat and vegetables are
    served along with a cold sourcream and horse-radish
    sauce. This is a slow cooking soup, that tastes
    wonderful. It is worth the time it takes. It makes a
    cold winter day cosy. This serves a family.

    I only count two courses--broth with noodles, then meat and vegetables.
    It does look good, no matter how you count it tho.

    ---
    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)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Thu May 23 06:30:00 2024
    Quoting Ruth Haffly to Dave Drum <=-

    Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
    year about this time, mom would make pie.

    I love rhubarb pie, Andrea hates pastry. I don't often make it anymore
    for that reason... I did get some rhubarb from a friend so I chucked it
    in the freezer for now and one day I'll make a pie have a slice and if
    my kid won't take the rest I'll chuck it.

    That's why I don't make pie often anymore.

    Shawn

    ... I'm FLYING!, I'm FLYING!, I'm FL>THUD<
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:18/200 to Shawn Highfield on Thu May 23 06:11:03 2024
    Shawn Highfield wrote to Dave Drum <=-

    a self-defroster. It's a genuine PITA doing that every couple months.
    Even if I use a heat gun (hair dryer on steroids) to speed things up.

    Our chest freezer (Apt size) is supposed to be a self-defroster but I guess over the years it gave that part of it's life up.

    We ate most of it down, this weekend I'll take the rest of the stuff I want to keep to the trailer's freezer and unplug the thing to melt
    away.

    I say that... but I probably won't. ;)

    I just bought, from Best Buy, an "open box" house brand freezer that
    has self-defrost. Just have to wait for it to get shipped via company
    truck, to my local store, then to me. I'll move my current Mr. Frosty
    unit to the garage to use for long term stoage. If you're not in it
    every day it takes a lot longer to ice up.

    The freezer unit on my ice box is a self-defroster and I use it to store
    bits and pices of leftover supper vegetables until I have enough for a
    nice pot of vegetable soup. Never twice the same .... Bv)=

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

    Title: Dave's Freezer Vegetable-Beef Soup
    Categories: Beef, Vegetables, Potatoes
    Yield: 9 Servings

    1 Can (or 2) frozen left-over
    - vegetables; corn, peas,
    - green beans, carrots, and/
    - or broccoli/cauliflower
    2 Sliced carrots; if needed
    3 Ribs celery w/tops; sliced
    2 md Onions; diced
    2 md Potatoes; peeled, diced 1/4"
    14 oz Can diced tomatoes;
    - undrained
    3 c Water
    1 ts Salt
    4 Cracked peppercorns
    1 lb Leftover beef; diced small
    3 ts GFS/Minor's beef base

    Take the container(s) of left-over vegetables from the
    freezer and put into a 5 (or so) quart crock-pot.

    While the pot is melting the frozen ingredients prepare
    the carrots, celery, onion, and 'taters. Add to the pot.

    Open the can of tomatoes, pour over other ingredients
    in the crock-pot.

    Heat the water to a simmer, add the beef, beef base and
    salt/pepper, stirring well until beef base is dissolved
    and all is well combined. Remove from heat and pour
    over crock-pot ingredients.

    Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
    (low)

    Serves six to twelve servings

    NOTE: I save bits and bobs of leftover veg in a washed
    and cleaned tomato juice can, covering each addition
    with water and freezing as I go. When I have a can (or
    two) full I am ready to make this soup.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Seriously, did you just equate chocolate to a hit of heroin?
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 23 06:44:05 2024
    Ruth Haffly wrote to Dave Drum <=-

    I've defrosted many a fridge in my time--and appreciate the self defrosting ones.

    I know. I screwed up when I let the sale price of my upright freezer
    blind me to the fact that it's not "frost free". If I hit a winner on
    the lottery (not the grand prize but a nice hit) I'll replace it with
    a self-defroster. It's a genuine PITA doing that every couple months.
    Even if I use a heat gun (hair dryer on steroids) to speed things up.

    My mom used to put a pot of water on the stove, bring it to a boil,
    then put it in the freezer for maybe 20 minutes to start loosening
    things up. I did the same initially, then sometimes grabbed a blow
    dryer and set it on high........

    As I told Shawn in another post in this packet - I've bought another
    freezer of the same size fro Best Buy's open box offerngs. It's a self defroster - so the current guy will soon live in the garage.

    Drivers seem more interested in their phones than in tr
    We picked up a couple more boxes of strawberries in our first shopping trip after getting home. Might do a fresh strawberry pie, left over combine with rhubarb for another pie.

    I like strawberry pie. And I like rhubarb pie (note to self - get some rhubarb starts for the side of the house) But, I abhor
    strawberry-rhubarb pie.

    Late news - Burpee offers some thornless blackberry bushes that will
    fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.

    Steve just picked some fresh peas from what he planted in our small
    raised bed earlier this year. Starting to be the time of year when
    we'll be eating a lot of fresh fruits and vegetables.

    You season starts a lot earlier than mine does. This year's garden will
    be limited to some 'maters and a couuple short-season things like radishes
    and some herbs.

    I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=

    Title: Blackberry Noodle Kugel DD> Categories: Desserts,
    Fruits, Pasta, Puddings DD> Yield: 10 Servings

    Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?

    Desserts/snacks/finger foods only. Oddly, Les is like me with keeping Kosher. Don't serve the Rabbi pork chops or catfish. Bv)=

    Or shellfish.

    Title: Deep-Dish Rhubarb Pie
    Categories: Pies, Pastry, Desserts
    Yield: 6 Servings

    Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
    year about this time, mom would make pie.

    Rhubarb doesn't take a lot of tending. Just got to remember not to eat
    the leaves. Bv)=

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

    Title: Rhubarb Sauce
    Categories: Five, Sauces, Fruits
    Yield: 2 Pints

    2 c Water
    2 c (level) sugar
    3 lb Rhubarb; in 1" pieces

    Make a syrup with the water and sugar. Boil together a
    few minutes.

    Add rhubarb to syrup when it starts boiling in center.
    Watch closely and let boil *JUST* *1* *MINUTE*

    Now here is the trick that makes ordinary rhubarb sauce
    a Sauce Deluxe: Pour into a bowl or pan with a tight
    cover. Leave tightly covered until cold, and you will
    find a sauce very different from any you have ever eaten.

    Good on I scream, panquakes, waffles, toast, biscuits,
    peanut butter sarnies, whatever you care to add it to.

    Originally from Recipes With A History; Yankee Magazine

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Apparently 50% of the white population is allergic to wheat.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 23 07:00:40 2024
    Ruth Haffly wrote to Dave Drum <=-

    Somehow I always thought of goulash as a Hungarian dish. I have a
    couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)

    This is goulash soup--no pasta in it, just meat, peppers, onion, tomato and seasoning.

    Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup f'rinstance.
    Bv)=

    Did "baked" potatoes in the microwave and a nice side salad. When I
    set it in front of Dennis ha said "I'm not hungey". But I noticed
    there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?

    He gives the mooches treats from his plate - which I never do.
    Although I'll let them pre-wash the plate/bowl when I'm finished.
    Bv)=

    I never fed animals from the table either but my dad, and Steve, did.

    Doesn't stop them from being in "mooch-a-pooch" mode. Ever the optimists
    these guys always try. Bv)=

    This is a June Meyer recipe. The basic ingredients (beef, vegetabls)
    are the same as for her family's Gulyas (goulash). And it is served differenly (as a meal not just a single course) from what we're used
    to.

    Title: June Meyer's Authentic Hungarian Beef Soup
    Categories: Beef, Vegetables, Potatoes
    Yield: 5 servings


    NOTES: This is a traditional winter soup. It is served
    in three courses. First the broth is served with fine or
    broad egg noodles. Then the meat and vegetables are
    served along with a cold sourcream and horse-radish
    sauce. This is a slow cooking soup, that tastes
    wonderful. It is worth the time it takes. It makes a
    cold winter day cosy. This serves a family.

    I only count two courses--broth with noodles, then meat and vegetables.
    It does look good, no matter how you count it tho.

    Good catch. I'd not noticed that and I've read (and cooked) that recipe
    several ties.

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

    Title: Multi-grain Dog Kibble
    Categories: Grains, Snacks
    Yield: 20 Cups

    2 c Whole wheat flour
    1 1/2 c A-P unbleached flour
    1/2 c Soy flour
    1 c Cornmeal
    1 c Nonfat dry milk powder
    1 c Rolled oats
    1/2 c Wheat germ
    1/2 c Brewer's yeast
    1 tb Salt
    1 lg Egg
    5 tb Corn oil
    3 c Water

    Set oven @ 350ºF/175ºC and grease two 13" X 9" baking
    sheets.

    In a large mixing bowl, combine whole wheat, all-purpose
    and soy flours, cornmeal, milk powder, oats, brewer's
    yeast, and salt. In a small bowl, combine egg and corn
    oil. Stir water into dry ingredients, then add egg
    mixture, mixing well. The batter will be thin.

    Divide batter between baking sheets, spreading evenly 1/2
    inch thick, as though for pizza. Bake for 45 minutes. Cool
    kibble, then break into small pieces. Store in covered
    container in refrigerator, or divide into individual
    servings, place in freezer bags, and freeze.

    Makes 20 cups kibble.

    From "Bone Appetit!" by Suzan Anson, New Chapter Press

    Posted by Stephen Ceideberg - November 22 1992.

    Uncle Dirty Dave's Archives

    MMMMM

    ... Monopoly is OLD. There's a luxury tax. And rich people can go to jail!
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Shawn Highfield on Fri May 24 07:20:25 2024
    Shawn Highfield wrote to RUTH HAFFLY <=-

    Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
    year about this time, mom would make pie.

    I love rhubarb pie, Andrea hates pastry. I don't often make it anymore for that reason... I did get some rhubarb from a friend so I chucked it
    in the freezer for now and one day I'll make a pie have a slice and if
    my kid won't take the rest I'll chuck it.

    That's why I don't make pie often anymore.

    Is it the gluten in the crust? Or she's just persnickity? In any event I
    have a solution for you and the kidlet. This works with regular or even
    store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
    is very nice.

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

    Title: Rhubarb Mini Pot Pies
    Categories: Pastry, Fruits, Citrus, Cheese
    Yield: 4 mini-pies

    MMMMM------------------CREAM CHEESE PIE CRUST------------------------
    2 c (10 oz) A-P flour
    2 tb Granulated white sugar
    1/4 ts Baking powder
    1/4 ts Kosher salt
    4 1/2 oz Very cold full-fat cream
    - cheese; in 1" cubes
    3/4 c (6 oz)frozen unsalted butter
    - in 1" cubes
    3 tb Heavy cream
    1 tb Apple cider vinegar

    MMMMM-------------------RHUBARB PIE FILLING--------------------------
    1/2 c (3 1/2 oz) granulated sugar
    Fresh zest from 1 md orange
    1 1/2 lb Rhubarb; trimmed, in 1/2"
    - pieces
    1/4 c (1 oz) cornstarch
    2 tb Fresh squeezed orange juice
    1 Vanilla bean pod

    MMMMM-------------------------ASSEMBLY-------------------------------
    1 lg Egg
    1 ts Water
    Demerara; or other coarse
    - sugar

    MMMMM------------------------EQUIPMENT-------------------------------
    A food processor
    2 1-gallon ea ZipLoc-style
    - resealable food storage
    - bags
    Mini cookie cutters

    FOR THE CREAM CHEESE PIE CRUST: Combine 2 cups A-P flour, 2 tb
    granulated sugar, 1/4 ts baking powder, and 1/4 ts kosher salt in the
    bowl of a food processor; pulse for a few seconds to mix well.

    Add 4 1/2 oz cream cheese and process for about 20 seconds; the mixture
    should resemble coarse meal. Add 3/4 cup frozen butter cubes and pulse
    just until none of them is larger than a pea.

    Add 3 tB heavy cream and 1 tb apple cider vinegar; pulse to process the
    mixture into pea-size pieces. Divide the mixture in half and transfer to
    2 separate 1-gallon resealable plastic food storage bags.

    Working with one bag at a time and leaving it unsealed, knead the
    mixture through the bag by pressing with the heel of your hand to help
    the dough come together. Remove the dough from the bag and knead it
    lightly just until it is slightly stretchy when pulled. Flatten the
    dough into a disk, wrap it in plastic wrap and refrigerate for at least
    45 minutes, preferably overnight.

    FOR THE RHUBARB PIE FILLING: In a medium bowl, combine 1/2 cup
    granulated sugar and zest from 1 medium orange by using your fingers to
    rub the orange zest into the granulated sugar. This will help release
    oils from the zest and fully infuse the sugar with orange flavor. Set
    aside.

    Add 1 1/2 pounds trimmed and sliced rhubarb, 1/4 cup cornstarch, 2 tb
    fresh squeezed orange juice. Toss to combine ingredients until the
    rhubarb is coated. Use the tip of a sharp knife to slice 1 vanilla bean
    pod lengthwise; use the tip of a knife to scrape the vanilla beans over
    the fruit mixture, and toss again to combine.

    ASSEMBLY: Take one of the dough disks and divide into four, even pieces.
    Roll out each piece into a circle slightly larger than your mini pie
    dish (if you're using a shallow mini pie dish, the circle should be 1"
    to 2" larger than the dish; if you're using a deep mini pie dish, the
    circle should be 3" to 4" larger than the dish). These will be the base
    and sides of your crust. Gently nestle each circle into its own pie
    plate, using your hands to gently press the dough against the sides and
    base of the plate.

    Divide the filling between the four lined pie dishes. Take the remaining
    dough disk and roll it out to a rough, 1/4" thick slab. Use mini cookie
    cutters to stamp out shapes for the lid. Arrange the shapes on top of
    the filling. Transfer the pies to the freezer for at least 15 to 20
    minutes, preferably overnight.

    After the pies have frozen, preheat the oven to 425ºF/218ºC. Place a
    baking sheet on the center rack of the oven.

    Remove the pies from the freezer. In a small ramekin, combine 1 large
    egg and 1 teaspoon water and whisk well to make egg wash. Brush with the
    egg wash using a pastry brush, and sprinkle immediately with coarse
    demarara sugar. Place the pies on the baking tray and bake for 15
    minutes, until the pastry is beginning to set and go golden. Reduce the
    temperature to 350ºF/175ºC, and cook for a further 45 minutes or until
    the pastry is a deep golden brown. Remove from the oven and cool
    completely on a wire rack.

    UDD NOTES: This recipe halves very nicely. Just leave the second bag of
    dough in the ice box for next time. If you don't have Kosher salt handy
    a big pinch of regular table salt works. Also, you can use Half & Half
    for the "heavy" cream. If you didn't pick up an actual vanilla bean -
    dump in a short teaspoon of vanilla extract.

    Suit yourself in the shapes for the top. Or do a whole cover with vents
    if you like. Ot get frisky and do a lattice top. Use granulated white
    sugar to sprinkle if you don't stock the hoity-toity demarara sugar.

    I have used recycle Banquet Pot Pie contaners for this recipe. But I
    sucked it up and scored a pair of Anchor- Hocking 6" mini pie dishes
    from Amazon.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The second one makes you wish you stopped at one.
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  • From Shawn Highfield@1:154/700 to DAVE DRUM on Fri May 24 09:29:00 2024
    Quoting Dave Drum to Shawn Highfield <=-

    I just bought, from Best Buy, an "open box" house brand freezer that
    has self-defrost. Just have to wait for it to get shipped via company truck, to my local store, then to me. I'll move my current Mr. Frosty
    unit to the garage to use for long term stoage. If you're not in it
    every day it takes a lot longer to ice up.

    Good plan. Like the freezer here in the woods (in the fridge) it's old
    and works great but when we spend a lot of time here and open/close it
    it gets iced up qiuck

    store bits and pices of leftover supper vegetables until I have enough
    for a nice pot of vegetable soup. Never twice the same .... Bv)=

    We do the same!

    Shawn

    ... Useless Invention: Unsinkable submarine.
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    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Carol Shenkenberger@1:275/100 to ' on Fri May 24 14:01:45 2024
    Re: Ravioli
    By: Ruth Haffly to Carol Shenkenberger on Tue May 21 2024 11:37 am

    Hi Carol,

    I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's deli to pick up a half-pound of chicken livers and some pre-cut muskmelon for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that by. 3 of the 1# steaks are sucky bagged in the freezer and I fixed/grilled the other (after halving it)
    w/lemon-pepper amd some basil and rigani.

    Sounds good. We try to catch deals like that when we can and add them to our freezer also. Didn't buy a lot of meat this past year but still have a good amount in the freezer.

    Did "baked" potatoes in the microwave and a nice side salad. When I set it in front of Dennis ha said "I'm not hungey". But I noticed there was nothing but bare plates at clean-up time. Bv)=

    Nothing left for the dogs?

    Oh, my poor Dog Jack! He's rescue and apparently never had a dental.
    5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.

    Poor puppy! No more gnawing on rawhide treats, pig's ears (that was Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough teeth yet that he can crunch on dry foods; the idea of wet dog food for
    the rest of his life is probably not very appealing.



    They say crunchy in one more week for Gentle Jack. I am swapping his kibble to a new 'limited diet' used for dog food allergies. He's on wheat, corn and soy free right now but it's not handling the allergies fully. The vet is saying now there's something odd about the beagles, like a bad backyard breeder?

    A lot of them are wheat/corn allergic.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Dave Drum on Fri May 24 14:34:50 2024
    Re: Re: Ravioli
    By: Dave Drum to Ruth Haffly on Thu May 23 2024 07:00 am

    Without quoting, you and Ruth were talking 'Goulash'. It's a vague Americanism to call it 'Hungarian' I think. The American versions are largely based on things that came from the Americas and not much that sources to the old country.

    Dave is right that based on our traditions, it has no noodles but it doesn't really have a set list other than lots of diced tomatoes.

    Common items: Tomatoes, bell peppers, onions, corn kernals, sometimes chiles, spices such as were available, meat (type whatever ya got). It was also made vegetarian. It was the sort of thing grown in your own garden.

    Then things get very wierd. Burgoo. Burgoo is our own crazy thing with classic version having 3 different types of meats. Possum, deer venison, wild duck are 2 possibilities. Only fish were omitted. Rats, squirrels,and lots of other things landed in the pot. It varies a lot but is essentially Goulash with meats (grin). But it's a blurry line though and more apt to be defined as one or the other reginally. That's why people argue a bit about it.

    Enjoy!

    xxcarol
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    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Fri May 24 15:31:49 2024
    Re: Cramping
    By: Shawn Highfield to DAVE DRUM on Fri May 24 2024 09:29 am


    On storing bits of vegetables for vegetable soup.

    I store peelings, wilted or rubbery veggies of all but potatoes and tomatoes in the freezer until I have a gallon bag worth. Since we eat close to vegetarian more often than not, this doesn't take long. Just boil any rutabega skins for a bit to get the wax off first.

    Put this in a big stock pot with 1 gallon or so of water and add contents of bag.

    Common ingredients: skins of onions (the brown papery stuff) plus ends
    wilted cabbage
    ends and peels of carrots
    tough mushroom stems
    ends of squash/zuccini
    peels of turnip
    cores of califlower
    cored of cabbage
    ends of celery
    seeds and mush from deseeding winter squash with acorn most common
    Anything goimg south but not moldy or slimey (mustard greens are common) rubbery Gai Lan
    ends of Japanese eggplant

    The water should cover them (oat a bit). Add more water if needed and along as it boils down. (low boil, just past simmer vs rapid)
    Add 1 tsp salt (do not omit it or the batch will taste bland and adding salt later dosn't fix it).

    low boil/almost simmer but just above, for 2 hours the taste test. if still weak, low boil for another hour but don't replace the lost water.

    This vegetable broth counts as 'free' as it's entirely built of things you'd normally throw out.

    Take a deep plastic container and a big strainer lined with paper towels or cheese cloth and dump the pot in it to drain. Press the veggies down to get as much broth out as you can. Discard all veggies as they are useless now (you can compost them). You should have a clear fairly deep brown (from the onion skins) Vegetable broth and probably near a gallon of it. Store in fridge or freeze some of it in amounts you commonly use. If it wasn't clear and you want that, strain again.

    Note, the omision of all potato bits or similar such as sweet potatoes is to make a clear broth.

    Enjoy!

    xxcarol
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  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Sat May 25 08:01:00 2024
    Ruth Haffly was heard saying....

    Other alternative is to cut it into slices, individually wrap and freeze them. Then, every time you want pie, pull out a slice and defrost it.

    That's a good idea. I do have the sucky-bag machine after Dave kept
    talking about how handy they were.

    I don't make it that often either, but just before I sat down to do
    mail, I mixed up the crust for a fresh strawberry pie. It's now chilling before being rolled out and baked, after baking I'll prep the berries
    and thickener while the crust cools.

    Yum. Still a few weeks away from Stawberrys here I think.

    Shawn
    ... A wise man once said... I don't know.
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  • From Shawn Highfield@1:154/700 to DAVE DRUM on Sat May 25 08:02:00 2024
    Dave Drum was heard saying....

    That's why I don't make pie often anymore.
    Is it the gluten in the crust? Or she's just persnickity? In any event I

    No gluten in anything in the house - I have to keep my kitchen clean, she's
    not on a fad diet, she has celiac so gluten causes her endless amount of
    "fun" in the bathroom with both ends having issues.

    have a solution for you and the kidlet. This works with regular or even store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
    is very nice.

    I've saved it - worth a shot! My A-P mix is GF so I don't need to modify anything. I just add some xanthum gum to attempt to make it stay together.

    Shawn

    ... It requires a very unusual mind to make an analysis of the obvious.
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  • From Dave Drum@1:3634/12 to Carol Shenkenberger on Sat May 25 07:02:00 2024
    Carol Shenkenberger wrote to Dave Drum <=-

    Without quoting, you and Ruth were talking 'Goulash'. It's a vague Americanism to call it 'Hungarian' I think. The American versions are largely based on things that came from the Americas and not much that sources to the old country.

    The root word is Hungarian - gulyas

    Dave is right that based on our traditions, it has no noodles but it doesn't really have a set list other than lots of diced tomatoes.

    Gulyas is like chilli "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chile peppers, various spices and other ingredients. Chilli may be any color."

    Common items: Tomatoes, bell peppers, onions, corn kernals, sometimes chiles, spices such as were available, meat (type whatever ya got). It was also made vegetarian. It was the sort of thing grown in your own garden.

    Then things get very wierd. Burgoo. Burgoo is our own crazy thing
    with classic version having 3 different types of meats. Possum, deer venison, wild duck are 2 possibilities. Only fish were omitted. Rats, squirrels,and lots of other things landed in the pot. It varies a lot
    but is essentially Goulash with meats (grin). But it's a blurry line though and more apt to be defined as one or the other reginally.
    That's why people argue a bit about it.

    Burgoo, AFAIK, is a Kentucky thing - my local-ish Franklin, IL 4th of
    July Burgoo notwithstanding. Burgoo is Kentucky's most famous stew,
    usually made for big gatherings, like Derby Day, in huge kettles. It
    dates back to before the Civil War and, as legend has it, was invented
    by a French chef. In many place it is known also as "Road Kill Stew".

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

    Title: Squirrel Burgoo
    Categories: Game, Vegetables, Stews, Potatoes
    Yield: 5 Servings

    3 oz Jim Beam bourbon; 100 months
    - old (AKA James B. Beam)
    2 lb Squirrel meat
    4 c Beef or chicken stock
    16 oz Can tomatoes; cut up
    Salt & pepper
    2 lg Potatoes; peeled, diced
    Big handful okra; sliced
    Corn kernels from two ears
    +=OR=+
    14 oz Can Green Giant niblets
    2 Sliced carrots
    1 lg Onion; chopped
    pn Sugar
    Cumin & cayenne

    Toss back a jigger of Jim Beam.

    Combine meat, undrained tomatoes, salt, pepper, and
    stock. Bring to boil, simmer for half an hour - hour
    depending on the age of the squirrels when shot.

    Remove and set aside tender meat; and toss in potatoes
    and then other ingredients and simmer until vegetables
    are ready (don't overcook). Remove any bones from the
    squirrel meat and cut into more or less bite sized bits
    and toss back in.

    Toss back the second jigger of Beam.

    Bring burgoo back to heat and serve.

    Recipe by Sam Fujisaka

    From: http://www.burgoo.org

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to Ruth Haffly on Sat May 25 07:04:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    Somehow I always thought of goulash as a Hungarian dish. I have a
    couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)

    This is goulash soup--no pasta in it, just meat, peppers, onion, tomato and seasoning.

    Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
    f'rinstance. Bv)=

    And a lot that don't, tomato soup for instance. (G)

    Or beef consomme .... PPBBBBTTTT!

    Nothing left for the dogs? DD> Title: June Meyer's Authentic
    Hungarian Beef Soup
    Categories: Beef, Vegetables, Potatoes
    Yield: 5 servings

    NOTES: This is a traditional winter soup. It is served
    in three courses. First the broth is served with fine or
    broad egg noodles. Then the meat and vegetables are
    served along with a cold sourcream and horse-radish
    sauce. This is a slow cooking soup, that tastes
    wonderful. It is worth the time it takes. It makes a
    cold winter day cosy. This serves a family.

    I only count two courses--broth with noodles, then meat and vegetables.
    It does look good, no matter how you count it tho.

    Good catch. I'd not noticed that and I've read (and cooked) that
    recipe several ties.

    My first reading it, it seemed a bit off so I re-read it slower and
    only counted 2 courses. Somebody can't count or add. (G)

    Well, maybe math isn't her first language. Bv)= She do have some good
    (and authentic) recipes, though. And some not so authentic - to wit:

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

    Title: June Meyer's Authentic Csirkepaprikas *
    Categories: Poultry, Vegetables, Dairy, Breads
    Yield: 12 Servings

    2 lg Onions; chopped
    4 tb Shortening, corn oil or lard
    3 tb Hungarian paprika
    1/8 ts Black pepper
    +=OR=+
    1/8 ts Whole pepper corns
    2 ts Salt
    5 lb Chicken; disjointed, use
    - legs, thighs, breast and
    - back for best flavour
    1 1/2 c Water
    1/2 pt Sour cream

    MMMMM------------------MODERN POTATO DUMPLINGS-----------------------
    1 c Instant potato flakes
    1 lg Egg
    1 c Flour
    1 c Water

    Yes, I know this is not traditional. But it is easy,
    fast and delicious.

    Mix in a small bowl.

    Drop by spoonfuls into salted boiling water. cook until
    dumplings look done when cut in half, 5 - 6 minutes.
    Drain and place into sour-cream gravy and serve.

    NOTE: If you do not like dumplings, you can serve this
    with some cooked wide egg noodles.

    TO MAKE THE PAPRIKAS: Brown onions in shortening. Add
    seasonings and chicken, brown 10 minutes. Add water,
    cover and let simmer slowly until it is tender. It will
    smell wonderful!

    Remove chicken, add sour cream to drippings in pan and
    mix well. To thicken gravy, mix into a paste 1 tb soft
    butter with 1 tb flour and stir into drippings.

    Add dumplings and arrange chicken on top. Heat through,
    but do not boil, and serve.

    * Hungarian Chicken Paprikas

    Serves 6 to 8.

    Every country household had a yard full of chickens.
    Chicken dishes that could be slow cooked on the stove
    for supper were plentiful and cheap to make. Paprikas
    was a weekly dish for supper.

    A pot of potato dumplings, and perhaps a platter of
    pickled Hungarian peppers and a loaf of crusty home
    baked bread was all that was need for ones well being.
    Every meal was eaten with gusto.

    Regards, June Meyer.

    From: http://june4.interaccess.com

    Uncle Dirty Dave's Kitchen

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  • From Carol Shenkenberger@1:275/100 to Dave Drum on Sat May 25 16:03:25 2024
    Re: Re: Goulash
    By: Dave Drum to Carol Shenkenberger on Sat May 25 2024 07:02 am

    Carol Shenkenberger wrote to Dave Drum <=-

    Without quoting, you and Ruth were talking 'Goulash'. It's a vague Americanism to call it 'Hungarian' I think. The American versions are largely based on things that came from the Americas and not much that sources to the old country.

    The root word is Hungarian - gulyas

    Dave is right that based on our traditions, it has no noodles but it doesn't really have a set list other than lots of diced tomatoes.

    Gulyas is like chilli "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chile peppers, various spices and other ingredients. Chilli may be any color."

    Common items: Tomatoes, bell peppers, onions, corn kernals, sometimes chiles, spices such as were available, meat (type whatever ya got). It was also made vegetarian. It was the sort of thing grown in your own garden.

    Then things get very wierd. Burgoo. Burgoo is our own crazy thing with classic version having 3 different types of meats. Possum, deer venison, wild duck are 2 possibilities. Only fish were omitted. Rats, squirrels,and lots of other things landed in the pot. It varies a lot but is essentially Goulash with meats (grin). But it's a blurry line though and more apt to be defined as one or the other reginally.
    That's why people argue a bit about it.

    Burgoo, AFAIK, is a Kentucky thing - my local-ish Franklin, IL 4th of
    July Burgoo notwithstanding. Burgoo is Kentucky's most famous stew,
    usually made for big gatherings, like Derby Day, in huge kettles. It
    dates back to before the Civil War and, as legend has it, was invented
    by a French chef. In many place it is known also as "Road Kill Stew".

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

    Title: Squirrel Burgoo
    Categories: Game, Vegetables, Stews, Potatoes
    Yield: 5 Servings

    3 oz Jim Beam bourbon; 100 months
    - old (AKA James B. Beam)
    2 lb Squirrel meat
    4 c Beef or chicken stock
    16 oz Can tomatoes; cut up
    Salt & pepper
    2 lg Potatoes; peeled, diced
    Big handful okra; sliced
    Corn kernels from two ears
    +=OR=+
    14 oz Can Green Giant niblets
    2 Sliced carrots
    1 lg Onion; chopped
    pn Sugar
    Cumin & cayenne

    Toss back a jigger of Jim Beam.

    Combine meat, undrained tomatoes, salt, pepper, and
    stock. Bring to boil, simmer for half an hour - hour
    depending on the age of the squirrels when shot.

    Remove and set aside tender meat; and toss in potatoes
    and then other ingredients and simmer until vegetables
    are ready (don't overcook). Remove any bones from the
    squirrel meat and cut into more or less bite sized bits
    and toss back in.

    Toss back the second jigger of Beam.

    Bring burgoo back to heat and serve.

    Recipe by Sam Fujisaka

    From: http://www.burgoo.org

    Uncle Dirty Dave's Archives

    MMMMM

    ... How do they get deer to cross the road only at those yellow signs?

    Dave, you might have missed that the names are regional. Burgoo is far more than Kentucky. The name is applied to any meat containing goulash in some parts of the USA.

    Americans changed it all over time so it's not the pure African or Hungarian roots anymore. Happens all the time!

    xxcarol
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    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:18/200 to Shawn Highfield on Sat May 25 20:33:38 2024
    Shawn Highfield wrote to DAVE DRUM <=-

    That's why I don't make pie often anymore.
    Is it the gluten in the crust? Or she's just persnickity? In any event I

    No gluten in anything in the house - I have to keep my kitchen clean, she's not on a fad diet, she has celiac so gluten causes her endless amount of "fun" in the bathroom with both ends having issues.

    I kn ew of the celiac problem. And I have a friend who has it. I thank providence that my only food allergy is toward bananananas.

    have a solution for you and the kidlet. This works with regular or even store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
    is very nice.

    I've saved it - worth a shot! My A-P mix is GF so I don't need to
    modify anything. I just add some xanthum gum to attempt to make it
    stay together.

    The mini pie plates are a great boon for me. I can make me sized pies
    and not have to worry if my house-mate is "up for it". If he is I'll
    split a mini with him. If not I'll have the second serving next evenng.

    I have archived a GF pie crust recipe - but never made it. If you'd be
    so kind as to look it over and tell me if it will work (or at least if
    it stands a chance of working) I'd be most appreciative. Also - since
    this is for a single crust and I double it to get 2 crusts - will they
    act like regular pie crus with respect to sealing, etc?

    I did look up the "Instant Clear Gel" which is a modified corn starch.

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

    Title: Gluten-Free Pie Crust
    Categories: Pies, Pastry
    Yield: 1 9" crust

    1 1/4 c (195g) King Arthur Gluten
    - Free A-P flour
    1 tb Granulated sugar
    2 ts Instant ClearJel; opt
    1/2 ts Xanthan gum
    1/2 ts Table salt
    6 tb (85g) butter; cold
    1 lg Egg *
    2 ts Lemon juice or vinegar *

    * For an egg-free crust, substitute 4 tablespoons (57g)
    cold water for the egg and lemon juice (or vinegar). Add
    additional water if necessary.

    Lightly grease a 9" pie pan.

    Whisk together the flour or flour blend, sugar, Instant
    ClearJel, xanthan gum, and salt.

    Cut the cold butter into pats, then work the pats into
    the flour mixture until it's crumbly, with some larger,
    pea-sized chunks of butter remaining.

    Whisk the egg and vinegar or lemon juice together until
    very foamy. Mix into the dry ingredients. Stir until the
    mixture holds together, adding 1 to 3 additional
    tablespoons cold water if necessary.

    Shape into a ball and chill for an hour, or up to
    overnight.

    Allow the dough to rest at room temperature for 10 to 15
    minutes before rolling.

    Roll out on a piece of plastic wrap, on a silicone
    rolling mat, or in a pie bag that's been heavily
    sprinkled with gluten-free flour or flour blend. Invert
    the crust into the prepared pie pan.

    Fill and bake as your pie recipe directs; note the yolk
    makes this crust brown quickly in the oven. Shield the
    edges of the crust with aluminum foil or a pie shield,
    to protect them from burning while baking.

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

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to Carol Shenkenberger on Sun May 26 06:32:13 2024
    Carol Shenkenberger wrote to Dave Drum <=-

    Dave, you might have missed that the names are regional. Burgoo is far more than Kentucky. The name is applied to any meat containing goulash
    in some parts of the USA.

    Actually, no. I didn't. Burgoo stared in Kentucky as a community based road-kill stew and was named there. No matter its similarities to gulyas
    or Mulligan stew ("invented" in American 'hobo jungles').

    But Americans will file the serial numbers off of anything and claim it
    as their own.

    Americans changed it all over time so it's not the pure African or Hungarian roots anymore. Happens all the time!

    Us crazy Americans will insist on corruptiing other's regional cuisine.
    Hell, we even put pineapple on pizza. And have been known to salt our
    beer. Not to mention the obscenities we visit on chilli con carne -
    turnng it into chilli con carnage. Bv)=

    And don't get me started on what we've inflicted on Oriental food.
    I mean chow mein noodles - from a can??? Are you kidding me??? Then
    there's this ....

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

    Title: American Chop Suey II
    Categories: Five, Pasta, Beef, Vegetables
    Yield: 5 Servings

    16 oz Pkg uncooked elbow macaroni
    1 lb Ground beef
    1 lg Onion; chopped
    21 1/2 oz (2 cans) tomato soup
    Salt & pepper to taste

    Cook macaroni according to package directions.

    Meanwhile, in a separate large skillet over medium high
    heat, saute the ground beef and the onion for 5 to 10
    minutes, or until meat is browned and crumbly. Drain
    thoroughly and leave the meat and onion in the skillet.
    Pour the two cans of tomato soup into the skillet and
    stir well to combine.

    When noodles are done, drain thoroughly and return noodles
    to the pot. Add the hamburger mixture from the skillet to
    the pot. Mix well and season with salt and pepper to
    taste.

    UDD SEZ: Beg to differ. This is much more like my Mom's
    slumgullion than anything remotely approaching chop suey
    (the San Fransisco Treat)

    Recipe By: April Stevens

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

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  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Sat May 25 11:41:30 2024
    Hi Carol,

    Nothing left for the dogs?

    Oh, my poor Dog Jack! He's rescue and apparently never had a dental.
    5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.

    Poor puppy! No more gnawing on rawhide treats, pig's ears (that was Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough teeth yet that he can crunch on dry foods; the idea of wet dog food for
    the rest of his life is probably not very appealing.

    They say crunchy in one more week for Gentle Jack. I am swapping his kibble to a new 'limited diet' used for dog food allergies. He's on wheat, corn and soy free right now but it's not handling the allergies fully. The vet is saying now there's something odd about the beagles, like a bad backyard breeder?

    I never had a beagle so couldn't answer if they have allergy quirks or
    not. When Sam got older, he liked his dry kibble moistened a bit. If we
    had it on hand, we'd use broth or gravy but he would be happy with just
    water on it. We'd occaisionally give him canned dog food, usually when
    we had to hide a pill--gave him just enough to hide the pill and mix it
    in with the dry food,

    As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
    99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
    of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
    bits each of s&P, pineapple juice and mayo. I'll usually use crushed
    pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've
    ever tasted and the one we judge others by.


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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Sat May 25 15:14:06 2024
    Hi Shawn,


    Other alternative is to cut it into slices, individually wrap and freeze them. Then, every time you want pie, pull out a slice and defrost it.

    That's a good idea. I do have the sucky-bag machine after Dave kept talking about how handy they were.

    I've had a number of those machines over the years, have some sausages
    that Steve got at Costco the other day that needs bagging before going
    into the freezer. Use the delicate (no suction) or whatever they call it
    on your cheesecake; you don't want it to suck out all the air and squash
    the cheesecake.


    I don't make it that often either, but just before I sat down to do
    mail, I mixed up the crust for a fresh strawberry pie. It's now chilling before being rolled out and baked, after baking I'll prep the berries
    and thickener while the crust cools.

    Yum. Still a few weeks away from Stawberrys here I think.

    We're moving into blueberry season in the next couple of weeks. The
    crust didn't turn out that well but the pie was over all good. I think
    next week I'll pull a small bag of rhubarb out of the freezer & make a
    small strawberry/rhubarb pie to use up the strawberries on hand.

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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat May 25 15:36:45 2024
    Hi Dave,


    Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
    f'rinstance. Bv)=

    And a lot that don't, tomato soup for instance. (G)

    Or beef consomme .... PPBBBBTTTT!

    That's used as an ingredient, not a stand alone course in this
    household.

    Nothing left for the dogs? DD> Title: June Meyer's Authentic
    Hungarian Beef Soup DD> Categories: Beef, Vegetables, Potatoes DD>
    Yield: 5 servings

    NOTES: This is a traditional winter soup. It is served
    in three courses. First the broth is served with fine or
    broad egg noodles. Then the meat and vegetables are
    served along with a cold sourcream and horse-radish
    sauce. This is a slow cooking soup, that tastes
    wonderful. It is worth the time it takes. It makes a
    cold winter day cosy. This serves a family.

    I only count two courses--broth with noodles, then meat and vegetables.
    It does look good, no matter how you count it tho.

    Good catch. I'd not noticed that and I've read (and cooked) that
    recipe several ties.

    My first reading it, it seemed a bit off so I re-read it slower and
    only counted 2 courses. Somebody can't count or add. (G)

    Well, maybe math isn't her first language. Bv)= She do have some
    good (and authentic) recipes, though. And some not so authentic - to
    wit:

    Authentic can vary a lot, even from cook to cook within the same
    country.


    ---
    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)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Mon May 27 06:28:00 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    into the freezer. Use the delicate (no suction) or whatever they call
    it on your cheesecake; you don't want it to suck out all the air and squash the cheesecake.

    This one has that feature! LOL I got one from amazon during prime day
    and it was so cheap we figured if we didn't use it who cares?

    We're moving into blueberry season in the next couple of weeks. The

    Really? I thought blueberry's were August fruit?

    next week I'll pull a small bag of rhubarb out of the freezer & make a small strawberry/rhubarb pie to use up the strawberries on hand.

    When my daughters idiot is at work I decided I'll go to her place and
    make one there so I can use real flour. That way I can eat a slice and
    just leave them the rest.

    Shawn

    ... Revolution is the opiate of the intellectuals
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to DAVE DRUM on Mon May 27 06:31:00 2024
    Quoting Dave Drum to Carol Shenkenberger <=-

    cuisine. Hell, we even put pineapple on pizza. And have been known to

    Sad to say a Canadian invented that disgusting mess.

    salt our beer. Not to mention the obscenities we visit on chilli con
    carne - turnng it into chilli con carnage. Bv)=

    I never understood salting the beer though.

    I mean chow mein noodles - from a can??? Are you kidding me??? Then there's this ....

    LOL

    Shawn

    ... Bug free, cheap, or on time... Pick two.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to DAVE DRUM on Mon May 27 06:36:00 2024
    Quoting Dave Drum to Shawn Highfield <=-

    The mini pie plates are a great boon for me. I can make me sized pies
    and not have to worry if my house-mate is "up for it". If he is I'll
    split a mini with him. If not I'll have the second serving next
    evenng.

    I may do this as well!

    I have archived a GF pie crust recipe - but never made it. If you'd be
    so kind as to look it over and tell me if it will work (or at least if

    It will work. I'll post the one that I use below - pretty similar as most pastry crust is. :)

    it stands a chance of working) I'd be most appreciative. Also - since
    this is for a single crust and I double it to get 2 crusts - will they
    act like regular pie crus with respect to sealing, etc?

    Yes, pretty much the same. The big difference will be how crumbly the GF
    one is. Also straight GF A-P flour will taste a bit saw dusty so I always
    add some casava or almond flour to the mix.

    I did look up the "Instant Clear Gel" which is a modified corn starch.

    So that I wouldn't bother with... never heard of it nor used it in anything
    and I've never had a complaint.

    MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

    Title: GF Quiche / Pie Crust (Shawn's)
    Categories: Pies,Shawn
    Yield: 1 Servings

    2 c Gluten free AP Flour
    1 t Table salt
    1 t Baking powder
    * c Shortening (or lard)
    1 Egg
    5 T Ice water

    *1/3 and 1/3 cups of shortning or lard (I don't know how to deal with fractions)

    In the food processor whisk flour salt and baking powder a blitz,
    then add the lard and pulse until it resembles coarse crumbs.

    In a bowl beat egg and 1 T of the water until blended springkle over
    the flour and toss with a fork until evenly combined. Add the
    remaining water 1 T at a time stiring until the mix pulls away from
    the sides of the bowl and starts to come together into a ball. Shape
    until a ball wrap in plastic and chill for 20 mins.

    Unwrap and place on wax paper cover with another piece of paper and
    roll it out. Fit into the pan, patching any tears and pinch the ends
    to form the crust.

    Chill for at least 30 mins. FIll and bake.


    ... Where'z dat whaskally wabbit?
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  • From Dave Drum@1:2320/105 to Ruth Haffly on Mon May 27 05:22:00 2024
    Ruth Haffly wrote to Carol Shenkenberger <=-

    As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
    99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
    of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
    bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw
    I've ever tasted and the one we judge others by.

    That doesn't need sugar - the sweet comes from the carrots and fruit.

    I'm not a fan of the vinegar-based coleslaws - nor the oil & vinegar
    salad dressings. Vinegar as an ingredient - yeah. That's different -
    just not as a main ingredient. Bv)=

    I do like Popeyes (and KFC) coleslaw. With a few grinds of black pepper.

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

    Title: Popeyes Coleslaw (Copycat)
    Categories: Greens, Vegetables, Sauces
    Yield: 8 servings

    1 c Mayonnaise
    1/4 c Cugar
    2 tb Sweet pickle relish
    2 tb Dill pickle relish
    2 tb White vinegar
    2 tb Oil
    1 tb Yellow mustard
    6 c Green cabbage; chopped fine
    1/2 c Shredded carrot
    1/4 Yellow onion; minced

    Add the mayonnaise, sugar, sweet relish, dill relish,
    white vinegar, vegetable oil and yellow mustard to a
    large bowl and whisk well together.

    Add the cabbage, carrot and onion and mix well.

    Refrigerate for at least 2 hours before serving.

    by Sabrina Snyder

    RECIPE FROM: https://dinnerthendessert.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to Ruth Haffly on Mon May 27 06:29:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
    f'rinstance. Bv)=

    And a lot that don't, tomato soup for instance. (G)

    Or beef consomme .... PPBBBBTTTT!

    That's used as an ingredient, not a stand alone course in this
    household.

    I do it both ways. And as a dipper for French Dip sandwiches (if I
    grab the consomme insteadof the broth).

    Nothing left for the dogs?

    Title: June Meyer's Authentic Hungarian Beef Soup
    Categories: Beef, Vegetables, Potatoes DD>
    Yield: 5 servings

    NOTES: This is a traditional winter soup. It is served
    in three courses. First the broth is served with fine or
    broad egg noodles. Then the meat and vegetables are
    served along with a cold sourcream and horse-radish
    sauce. This is a slow cooking soup, that tastes
    wonderful. It is worth the time it takes. It makes a
    cold winter day cosy. This serves a family.

    I only count two courses--broth with noodles, then meat and vegetables.
    It does look good, no matter how you count it tho.

    Good catch. I'd not noticed that and I've read (and cooked) that
    recipe several ties.

    My first reading it, it seemed a bit off so I re-read it slower and
    only counted 2 courses. Somebody can't count or add. (G)

    Well, maybe math isn't her first language. Bv)= She do have some
    good (and authentic) recipes, though. And some not so authentic - to
    wit:

    Authentic can vary a lot, even from cook to cook within the same
    country.

    All of June's recipes that I have tried have been good. Even if her
    subject sometimes disagrees with her predicate.

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

    Title: Beef Consomme
    Categories: Beef, Vegetables, Herbs, Soups
    Yield: 10 servings

    1 tb Black peppercorns, crushed
    4 lg Egg whites; plus eggshells
    3 Roma tomatoes; quartered
    4 Celery ribs; coarse chopped
    1/2 lb Premium ground sirloin,
    - shank or shoulder
    6 c Cold veal or beef stock
    1 Sprig fresh thyme
    2 ts Salt

    In a big ceramic bowl, whisk the peppercorns, egg
    whites, and eggshells until the mixture turns foamy.
    Reserve.

    Pulse together in a food processor the tomatoes, celery
    ribs, and ground beef. Pulse until it's just
    incorporated.

    In a large stockpot, combine the vegetable-beef mixture
    and the egg mixture, with the veal stock, thyme, and
    salt. Bring to a boil, stirring constantly.

    Once all the solids have formed the raft on top, remove
    a piece of the raft on the side to allow you to see if
    all the impurities have risen to the top of the pot.
    Reduce the heat and simmer, without stirring, for 30 to
    40 minutes. Do not disturb the raft as this might make
    your consomme cloudy.

    Once the cooking time is done, remove the pot from the
    heat and strain the liquid through a fine-mesh sieve
    lined with a double layer of cheesecloth. Discard the
    solids. Alternatively, ladle out all the consomme at the
    bottom by gently and slowly pressing the hole in the
    raft. In this version, you will also need to strain the
    liquid through a sieve lined with cheesecloth. If your
    strained consomme still has particles in it, pass it
    through a clean cheesecloth again.

    Serve hot and enjoy.

    By: Rebecca Franklin

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

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Tue May 28 05:06:00 2024
    Shawn Highfield wrote to DAVE DRUM <=-

    cuisine. Hell, we even put pineapple on pizza. And have been known to

    Sad to say a Canadian invented that disgusting mess.

    I did not know that. I had to go to the Bing search engine to find who
    to blame .... Sam Panopoulos. Since he's Greek that goes a long way to
    explain the really weird pizza we got offered in St. Pie PQ.

    Dole and Del Monte probably have a bust of him at their corp-rat offices.

    salt our beer. Not to mention the obscenities we visit on chilli con
    carne - turnng it into chilli con carnage. Bv)=

    I never understood salting the beer though.

    My mother discovered, when cooking some frog's legs that my granddad
    and I had brough back from our fishing expedition that salting the legs
    in the pan made them "jump" or at least move around. Soon they were so
    salty that not even the dog would eat them.

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

    Title: Frog's Legs
    Categories: Game, Dairy, Vegetables
    Yield: 4 Servings

    1/4 c Salt
    1/2 pt Buttermilk
    1/2 lb Butter
    2 tb Garlic; minced
    8 md Pairs frog legs
    1 1/2 qt Water

    Wash the frog legs well and place in a large bowl filled
    with the 1 1/2 quarts of water and 1/4 cup of salt. Allow
    to stand refrigerated for approximately one hour and drain
    and rinse the frog legs. Cover with the buttermilk in the
    same bowl and allow to stand for another hour refrigerated.

    Drain, lightly rinse and pat dry.

    In a large frying pan melt the butter and add the garlic.
    Saute over medium heat until the garlic is soft but not
    browned. Add the frog legs and saute until cooked and
    lightly browned. About 10 minutes. Do not over cook.

    NOTES: When cooking these for a large group like S.C.I.
    I will deep fry the frog legs and then make the garlic
    butter sauce and add it to them already cooked. Not as
    good but for a large group its acceptable. I would use
    legs as large as I could find. Most are very small. Be
    selective.

    I also cook these in a tomato-basil sauce instead of the
    butter. Do everything the same up to the cooking and then
    just substitute the tomato basil sauce.

    Recipe by: LeRoy Trnavsky S.C.I. 1998

    Posted to MasterCook Digest on Sep 8, 1998,

    Recipe makes: 4 Servings

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

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Tue May 28 06:00:00 2024
    Shawn Highfield wrote to RUTH HAFFLY <=-

    We're moving into blueberry season in the next couple of weeks. The

    Really? I thought blueberry's were August fruit?

    Depends on where you live. Ruth in in North Carolina (Zone 2) and you
    are in Zone 7 in Southern Ontario.

    We see blueberries adverted by the U-picks and farm stands around mid
    June. Now they're hustling asparagus and rhubarb.

    next week I'll pull a small bag of rhubarb out of the freezer & make a small strawberry/rhubarb pie to use up the strawberries on hand.

    When my daughters idiot is at work I decided I'll go to her place and
    make one there so I can use real flour. That way I can eat a slice and just leave them the rest.

    Here's a nice asparaguse soup recipe from a Quebecios lady who was on
    the echo when I first joined back in the 90s. It's really pretty good.

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

    Title: Asparagus Soup #3
    Categories: Vegetables, Soups, Pork, Dairy
    Yield: 6 Servings

    1 1/2 lb Asparagus; cut up
    2 1/2 c Cream
    5 lg Eggs, well beaten
    2 tb Butter
    2 sl Bacon *
    2 c Water
    2 tb Fresh parsley; fine chopped
    Salt & pepper

    In a deep saucepan, bring the water to a boil. Add the
    bacon; cover and boil for 15 minutes. Discard the bacon.
    Add the asparagus; cover and simmer over medium-low heat
    until tender.

    In a mixing bowl, blend the eggs and cream. Stir this
    mix into the asparagus, adding the spices and butter.
    Simmer for 2 min over low heat, stirring continuously.
    Remove from the heat and serve.

    * if you'd like you can substitute a teasoppon or so of
    bacon dripping and not have to sacrifice two slices of
    my favourite vegetables. Bv)=

    From: Ghislaine Dumont - 02 Jul 97

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Tue May 28 06:00:00 2024
    Shawn Highfield wrote to DAVE DRUM <=-

    The mini pie plates are a great boon for me. I can make me sized pies
    and not have to worry if my house-mate is "up for it". If he is I'll
    split a mini with him. If not I'll have the second serving next
    evenng.

    I may do this as well!

    I have archived a GF pie crust recipe - but never made it. If you'd be
    so kind as to look it over and tell me if it will work (or at least if

    It will work. I'll post the one that I use below - pretty similar as
    most pastry crust is. :)

    Thanks

    it stands a chance of working) I'd be most appreciative. Also - since
    this is for a single crust and I double it to get 2 crusts - will they
    act like regular pie crus with respect to sealing, etc?

    Yes, pretty much the same. The big difference will be how crumbly the
    GF one is. Also straight GF A-P flour will taste a bit saw dusty so I always add some casava or almond flour to the mix.

    Fair enough.

    I did look up the "Instant Clear Gel" which is a modified corn starch.

    So that I wouldn't bother with... never heard of it nor used it in anything and I've never had a complaint.

    Further reading gives up that it's both a binder in pastry and a thickener
    in fruit fillings as well as a stabiliser in whipped cream.

    MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

    Title: GF Quiche / Pie Crust (Shawn's)
    Categories: Pies,Shawn
    Yield: 1 Servings

    2 c Gluten free AP Flour
    1 t Table salt
    1 t Baking powder
    * c Shortening (or lard)
    1 Egg
    5 T Ice water

    Other than the GF flour - pretty basic.

    *1/3 and 1/3 cups of shortning or lard (I don't know how to deal with fractions)

    My go-to text editor has a "seek and replace/destroy" function for things
    like that. The newspaper/magazine/cookbook publishers use "high ascii" in
    their fraction symbols - as well as the letter accents which come out all
    funny in Meal Master and Fido. So when I'm prepping a cut & paste recipe
    for import I massage the fractions to plain type 1/8, 1/4, etc.

    If I'm typing the recipe in from a printed page I just enter it as I want
    it to look.

    Here's an all butter crust I've had good luck with. Shouldn't be too
    hard to make it GF for your wife ...

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

    Title: All Butter Pie Crust
    Categories: Five, Pastry
    Yield: 1 Pie

    MMMMM----------------------SINGLE-CRUST PIE---------------------------
    1 1/4 c A-P flour
    1/4 ts Salt
    1/2 c Cold butter; diced
    3 tb (to 4 tb) ice water

    MMMMM----------------------DOUBLE-CRUST PIE---------------------------
    2 1/2 c A-P flour
    1/2 ts Salt
    1 c Cold butter; diced
    1/3 c (to 2/3 c) ice water

    Combine flour and salt; cut in butter until crumbly.
    Gradually add ice water, tossing with a fork until dough
    holds together when pressed.

    Shape dough into a disk for a single-crust pie. For a
    double-crust pie, divide dough in half, with 1 piece
    slightly larger than the other; shape into 2 disks. Wrap
    and refrigerate 1 hour or overnight.

    On a lightly floured surface, roll 1 disk of dough to a
    1/8" thick circle; transfer to a 9" pie plate.

    FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of
    plate; flute edge. Fill or bake according to recipe
    directions.

    FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll
    remaining dough to a 1/8-in.-thick circle. Place over
    filling. Trim, seal and flute edge. Cut slits in top.
    Bake according to recipe directions.

    UDD NOTE: Do not be afraid to use more water if you
    think it necessary. The numbers given are lowest
    limit. I've used as much as 6 TB on a single crust.

    Taste of Home Test Kitchen

    Makes: dough for one 9" pie

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

    Uncle Dirty Dave's Kitchen

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  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Mon May 27 13:19:48 2024
    Hi Shawn,


    into the freezer. Use the delicate (no suction) or whatever they call
    it on your cheesecake; you don't want it to suck out all the air and squash the cheesecake.

    This one has that feature! LOL I got one from amazon during prime day
    and it was so cheap we figured if we didn't use it who cares?

    And you find you're using it a lot more than you thought you would?
    We've found that to be true of so many things we've bought over the
    years.


    We're moving into blueberry season in the next couple of weeks. The

    Really? I thought blueberry's were August fruit?

    Around here, blueberries are done by late June, peaches come into season
    in July and go thru August. Also, watermelon comes into season in July,
    don't know for sure how long the season officially lasts because it's in
    the stores into fall. Best watermelon you can get is a Bogue Sound
    melon, Bogue Sound being down on the coast of NC, off of the
    Intracoastal Waterway. We used to live near there and learned to
    appreciate good watermelon.

    next week I'll pull a small bag of rhubarb out of the freezer &
    make a RH> small strawberry/rhubarb pie to use up the strawberries on
    hand.

    When my daughters idiot is at work I decided I'll go to her place and
    make one there so I can use real flour. That way I can eat a slice
    and just leave them the rest.

    Sounds good to me. Last year at a barn sale (indoor yard sale, in a
    barn) I found a small pie pan, maybe 7" diameter. Good for pies when you
    don't have a lot of filler or don't want a big pie. I've got some
    strawberries left over from making a bigger pie that will probably fill
    the small pan quite nicely. (G)

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


    ... I am positive that a definite maybe is probably in order.

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon May 27 13:30:59 2024
    Hi Dave,


    As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
    99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
    of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
    bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw
    I've ever tasted and the one we judge others by.

    That doesn't need sugar - the sweet comes from the carrots and fruit.

    That's why I add just a bit--to help bring out the sweetness of the
    other ingredients.

    I'm not a fan of the vinegar-based coleslaws - nor the oil & vinegar
    salad dressings. Vinegar as an ingredient - yeah. That's different -
    just not as a main ingredient. Bv)=

    I'll go for the oil and vinegar salad dressings if nothing else is
    available or none of the other choices are ones I like. Given a choice
    tho, Thousand Island is my #1 pick. As for vinegar based cole slaw,
    usually everything is chopped really fine, then mixed with the vinegar.
    Again, given a choice, that's not the way I like cole slae--I'll eat it,
    but while doing so, wish it were the way I make cole slaw. (G)

    I do like Popeyes (and KFC) coleslaw. With a few grinds of black
    pepper.

    I like Popeyes slaw better than KFC'c.


    Title: Popeyes Coleslaw (Copycat)
    Categories: Greens, Vegetables, Sauces
    Yield: 8 servings

    1 c Mayonnaise
    1/4 c Cugar
    *****


    * Better correct this typo in your MM


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


    ... Two wrongs don't make a right but, two Wrights made an aeroplane

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon May 27 13:54:05 2024
    Hi Dave,


    Or beef consomme .... PPBBBBTTTT!

    That's used as an ingredient, not a stand alone course in this
    household.

    I do it both ways. And as a dipper for French Dip sandwiches (if I
    grab the consomme insteadof the broth).

    I keep soup base (both chicken and beef flavors) on hand. Wegman's sells kimmelweck rolls so every so often we'll buy some rolls and sliced roast
    beef. Heat some beef base and water, dip beef in that to heat slightly,
    put on (sliced) rolls and add more juice if desired. Easy meal, add
    chips, salad, or other side of choice.


    I only count two courses--broth with noodles, then meat and vegetables.
    It does look good, no matter how you count it tho.

    Good catch. I'd not noticed that and I've read (and cooked) that
    recipe several ties.

    My first reading it, it seemed a bit off so I re-read it slower and
    only counted 2 courses. Somebody can't count or add. (G)

    Well, maybe math isn't her first language. Bv)= She do have some
    good (and authentic) recipes, though. And some not so authentic - to
    wit:

    Authentic can vary a lot, even from cook to cook within the same
    country.

    All of June's recipes that I have tried have been good. Even if her subject sometimes disagrees with her predicate.

    Was English her first language?


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


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Mike Powell@1:2320/105 to SHAWN HIGHFIELD on Tue May 28 10:33:00 2024
    cuisine. Hell, we even put pineapple on pizza. And have been known to

    Sad to say a Canadian invented that disgusting mess.

    That is sad, and something I'd not admit to! :D

    Mike


    * SLMR 2.1a * Why yes, I -do- work for a unit of the Illuminati.
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Wed May 29 06:42:00 2024
    Quoting Ruth Haffly to Dave Drum <=-

    available or none of the other choices are ones I like. Given a choice tho, Thousand Island is my #1 pick. As for vinegar based cole slaw,

    We recently got some thousand island, I had not had it in years. I found
    it too sweet. I do really like it on burgers though!

    Shawn

    ... "I feel happy! I feel happy! I feel happy!" <thwack>
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to DAVE DRUM on Wed May 29 06:43:00 2024
    Quoting Dave Drum to Shawn Highfield <=-

    We see blueberries adverted by the U-picks and farm stands around mid June. Now they're hustling asparagus and rhubarb.

    asparagus and rhubarb is here too. Only time of year I bother with it.

    Here's a nice asparaguse soup recipe from a Quebecios lady who was on
    the echo when I first joined back in the 90s. It's really pretty good.

    Saved. Pretty simple soup that looks to be a good way to use up that
    asparagus before it goes off. Thanks Dave!

    Shawn

    ... Oxymoron: Fat-free Twinkies.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Wed May 29 06:45:00 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    And you find you're using it a lot more than you thought you would?
    We've found that to be true of so many things we've bought over the
    years.

    Yes, I use the sucky bag way more then I thought I would. :)

    because it's in the stores into fall. Best watermelon you can get is a Bogue Sound melon, Bogue Sound being down on the coast of NC, off of
    the Intracoastal Waterway. We used to live near there and learned to appreciate good watermelon.

    Living where I do... I'd have to google if they grow here or not. I've had good watermelon but most of the time it's "edable" watermelon.

    Sounds good to me. Last year at a barn sale (indoor yard sale, in a
    barn) I found a small pie pan, maybe 7" diameter. Good for pies when
    you don't have a lot of filler or don't want a big pie. I've got some strawberries left over from making a bigger pie that will probably
    fill the small pan quite nicely. (G)

    I'm on the hunt for something like that. I've seen them new but like you
    I'd rather find a deal for one. :)

    Shawn

    ... BOING! ASCII stupid question; get a stupid ANSI.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to MIKE POWELL on Wed May 29 06:51:00 2024
    Quoting Mike Powell to Shawn Highfield <=-

    Sad to say a Canadian invented that disgusting mess.
    That is sad, and something I'd not admit to! :D

    Since I didn't do it I will share the truth. LOL You know someone
    would have eventually tried it even without Sam.

    Shawn

    ... "All constants are variables." -- Murphy's Law of Mathematics
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Mike Powell@1:2320/107 to Shawn Highfield on Wed May 29 07:25:08 2024
    Sad to say a Canadian invented that disgusting mess.
    That is sad, and something I'd not admit to! :D

    Since I didn't do it I will share the truth. LOL

    That is probably the best policy. ;)

    You know someone
    would have eventually tried it even without Sam.

    That is probably also true, unfortunately!

    Mike


    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Carol Shenkenberger@1:275/100 to Dave Drum on Wed May 29 15:08:38 2024
    Re: Re: Goulash
    By: Dave Drum to Carol Shenkenberger on Sun May 26 2024 06:32 am

    Carol Shenkenberger wrote to Dave Drum <=-

    Dave, you might have missed that the names are regional. Burgoo is far more than Kentucky. The name is applied to any meat containing goulash in some parts of the USA.

    Actually, no. I didn't. Burgoo stared in Kentucky as a community based road-kill stew and was named there. No matter its similarities to gulyas
    or Mulligan stew ("invented" in American 'hobo jungles').

    But Americans will file the serial numbers off of anything and claim it
    as their own.

    Americans changed it all over time so it's not the pure African or Hungarian roots anymore. Happens all the time!

    Us crazy Americans will insist on corruptiing other's regional cuisine. Hell, we even put pineapple on pizza. And have been known to salt our
    beer. Not to mention the obscenities we visit on chilli con carne -
    turnng it into chilli con carnage. Bv)=

    And don't get me started on what we've inflicted on Oriental food.
    I mean chow mein noodles - from a can??? Are you kidding me??? Then
    there's this ....

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

    Title: American Chop Suey II
    Categories: Five, Pasta, Beef, Vegetables
    Yield: 5 Servings

    16 oz Pkg uncooked elbow macaroni
    1 lb Ground beef
    1 lg Onion; chopped
    21 1/2 oz (2 cans) tomato soup
    Salt & pepper to taste

    Cook macaroni according to package directions.

    Meanwhile, in a separate large skillet over medium high
    heat, saute the ground beef and the onion for 5 to 10
    minutes, or until meat is browned and crumbly. Drain
    thoroughly and leave the meat and onion in the skillet.
    Pour the two cans of tomato soup into the skillet and
    stir well to combine.

    When noodles are done, drain thoroughly and return noodles
    to the pot. Add the hamburger mixture from the skillet to
    the pot. Mix well and season with salt and pepper to
    taste.

    UDD SEZ: Beg to differ. This is much more like my Mom's
    slumgullion than anything remotely approaching chop suey
    (the San Fransisco Treat)

    Recipe By: April Stevens

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I'm a little tagline. When I grow up I wanna be a novel.

    Ugg, that's not even remotely 'chop suey' by any stretch.

    Chop suey is claimed by the americans but was devised by Chinese railway workers it seems. Lots of variation but it's likely roots are an americanized version from Chinese immigrants, based on available products.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Wed May 29 15:22:26 2024
    Re: Ravioli
    By: Ruth Haffly to Carol Shenkenberger on Sat May 25 2024 11:41 am

    Hi Carol,

    Nothing left for the dogs?

    Oh, my poor Dog Jack! He's rescue and apparently never had a dental 5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.

    Poor puppy! No more gnawing on rawhide treats, pig's ears (that was Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough teeth yet that he can crunch on dry foods; the idea of wet dog food for the rest of his life is probably not very appealing.

    They say crunchy in one more week for Gentle Jack. I am swapping his kibble to a new 'limited diet' used for dog food allergies. He's on wheat, corn and soy free right now but it's not handling the allergies fully. The vet is saying now there's something odd about the beagles, like a bad backyard breeder?

    I never had a beagle so couldn't answer if they have allergy quirks or
    not. When Sam got older, he liked his dry kibble moistened a bit. If we
    had it on hand, we'd use broth or gravy but he would be happy with just water on it. We'd occaisionally give him canned dog food, usually when
    we had to hide a pill--gave him just enough to hide the pill and mix it
    in with the dry food,

    As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
    99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
    of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
    bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've ever tasted and the one we judge others by.



    Well, it seems a 'thing' with local beagles, hence bad local breeders related to it's commonality.

    As to your coleslaw, sorry but I pass. WAAYY too sweet for me, but then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:154/700 to MIKE POWELL on Thu May 30 06:33:00 2024
    Quoting Mike Powell to Shawn Highfield <=-

    You know someone
    would have eventually tried it even without Sam.
    That is probably also true, unfortunately!

    LOL

    -!- Talisman v0.53-dev (Linux/armv7l)

    That reminds me. Somehow I'm in your trashcan file, when I connect
    it just hangs up on me. Currently 142.198.168.248 but that seems to
    change quite often.

    Shawn

    ... She drowned at the end of her life.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:2320/105 to Carol Shenkenberger on Thu May 30 05:54:00 2024
    Carol Shenkenberger wrote to Dave Drum <=-

    Us crazy Americans will insist on corrupting other's regional cuisine.
    Hell, we even put pineapple on pizza. And have been known to salt our
    beer. Not to mention the obscenities we visit on chilli con carne -
    turnng it into chilli con carnage. Bv)=

    And don't get me started on what we've inflicted on Oriental food.
    I mean chow mein noodles - from a can??? Are you kidding me??? Then
    there's this ....

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

    Title: American Chop Suey II
    Categories: Five, Pasta, Beef, Vegetables
    Yield: 5 Servings

    16 oz Pkg uncooked elbow macaroni
    1 lb Ground beef
    1 lg Onion; chopped
    21 1/2 oz (2 cans) tomato soup
    Salt & pepper to taste

    Ugg, that's not even remotely 'chop suey' by any stretch.

    Of course you realise that Chun King (brand) is not Chinese.

    Chop suey is claimed by the americans but was devised by Chinese
    railway workers it seems. Lots of variation but it's likely roots are
    an americanized version from Chinese immigrants, based on available products.

    The legend I heard has it "invented" in Gay Bay (San Franciso) by Anglos
    not in their largish "Chinatown".

    I remember my grandmother treating me and my sister to this at our local
    Five and Dime (yes, I DO remember actual "dime" stores). In my town we
    had S.S. Kressge (which grew into K-Mart), Woolworth's (which morphed to Woolco). And a Ben Franklin store which jus, afaik, evaporated.

    Also heard this "legend" The Oxford Companion to American Food and Drink
    as a main source. That book states: "A likely origin for American chop
    suey is the recipe for Chop Suey Stew in the `1916 Manual for Army Cooks',
    an urtext for many institutional foods of the twentieth century. The army recipe could be made with either beef round or pork shoulder, beef stock, barbecue sauce, and salt."

    I found that quote in a nice discussion of the dish at: https://sampan.org/2021/history/the-origins-of-american-chop-suey/

    Definitely worth a read.

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

    Title: Woolworth's Lunch Counter Chop Suey Chow Mein
    Categories: Pork, Rice, Vegetables, Mushrooms
    Yield: 4 Servings

    1 tb Lard
    1 1/2 lb Pork; in 1/2" cubes
    Salt & pepper
    Flour
    1 lg Spanish onion; diced
    3 c Sliced celery
    3 tb Soy sauce; regular strength
    2 tb Molasses
    1 c Liquid drained from veggies
    8 oz Canned mushrooms
    16 oz Canned Oriental Vegetables
    Sticky steamed white rice
    Fried chow mein noodles
    Soy sauce

    PRESSURE COOKER -- Heat shortening in cooker. Dust meat
    lightly with seasoned flour. Brown meat in batches in
    hot, smoky oil. Add onion, celery, soy, molasses, and
    liquids from canned vegetables. Cover. Set rocker (pot
    only had one pressure setting). Heat until you get a
    steady rocking and cook 10 minutes. Cool of its own
    accord. Stir in vegetables and heat through.

    Serve: chow mein noodles on bottom; 2 scoops of rice; 1
    ladleful of chop suey; extra soy sauce. (And they always
    brought catsup.)

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Ketchup + hot sauce = better catsup.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Wed May 29 19:43:45 2024
    Hi Shawn,


    available or none of the other choices are ones I like. Given a choice tho, Thousand Island is my #1 pick. As for vinegar based cole slaw,

    We recently got some thousand island, I had not had it in years. I
    found it too sweet. I do really like it on burgers though!

    We each have our own tastes. I make my own sorta Thousand Island
    dressing with ketchup, mayonaise and pickle relish, just putting some
    of each in a small bowl, not measuring, whatever looks right.

    For burgers, if I have everything on hand, it's pickle relish, tomato
    slice, lettuce leaf and (optional) onion slice. I usually don't have all
    of that on hand so will settle for just pickle relish and ketchup. (G)


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


    ... I DID Read The Docs! Honest! Oh, *That* page...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Wed May 29 19:50:26 2024
    Hi Shawn,


    And you find you're using it a lot more than you thought you would?
    We've found that to be true of so many things we've bought over the
    years.

    Yes, I use the sucky bag way more then I thought I would. :)

    We just put some Italian sausage and Polish sausage in the freezer, both packages subdivided into meal portions and sealed. I've got a lot put up
    in the freezer in those bags, makes it easy to do portion control.


    because it's in the stores into fall. Best watermelon you can get is a Bogue Sound melon, Bogue Sound being down on the coast of NC, off of
    the Intracoastal Waterway. We used to live near there and learned to appreciate good watermelon.

    Living where I do... I'd have to google if they grow here or not.
    I've had good watermelon but most of the time it's "edable"
    watermelon.

    A Bogue Sound melon would have to be imported into Canada for you to
    enjoy. I like other melons better than watermelon but do eat some from
    time to time.


    Sounds good to me. Last year at a barn sale (indoor yard sale, in a
    barn) I found a small pie pan, maybe 7" diameter. Good for pies when
    you don't have a lot of filler or don't want a big pie. I've got some strawberries left over from making a bigger pie that will probably
    fill the small pan quite nicely. (G)

    I'm on the hunt for something like that. I've seen them new but like
    you I'd rather find a deal for one. :)

    We just happened on the sale, it was out of town proper as we were
    headed to something else. We'd been looking for a small table to hold
    some audio/visual equipment for church so stopped at the sale to look.
    Found just the right table and the pie pan, total of (IIRC) $10.


    ---
    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)
  • From Mike Powell@1:2320/905 to SHAWN HIGHFIELD on Thu May 30 09:24:00 2024
    -!- Talisman v0.53-dev (Linux/armv7l)

    That reminds me. Somehow I'm in your trashcan file, when I connect
    it just hangs up on me. Currently 142.198.168.248 but that seems to
    change quite often.

    Actually it appears that port 24 is broken again. Try 2122 instead. I
    just tested them both and 2122 is working. Sorry about that.

    Mike

    * SLMR 2.1a * Justice is lost, Justice is raped, Justice is gone.
    --- SBBSecho 3.20-Linux
    * Origin: Capitol City Test System (1:2320/905)
  • From Shawn Highfield@1:18/200 to Ruth Haffly on Fri May 31 04:50:47 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    We each have our own tastes. I make my own sorta Thousand Island
    dressing with ketchup, mayonaise and pickle relish, just putting some
    of each in a small bowl, not measuring, whatever looks right.

    So this I would like a bit more as I could use a less sweet relish.
    But as I said for "burger sauce" it's one of the best there is IMO.

    For burgers, if I have everything on hand, it's pickle relish, tomato slice, lettuce leaf and (optional) onion slice. I usually don't have
    all of that on hand so will settle for just pickle relish and ketchup.

    Slice of tomato, onion and mustard does it for me. Maybe dill pickle too
    if we have them.

    Shawn

    ... Useless Invention: Kickstand for a tank.
    --- Blue Wave/386 v2.30
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:18/200 to Ruth Haffly on Fri May 31 04:52:38 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    both packages subdivided into meal portions and sealed. I've got a lot
    put up in the freezer in those bags, makes it easy to do portion
    control.

    100%. I will buy the club packs of meat when it's on sale and split it for
    the two of us.

    Found just the right table and the pie pan, total of (IIRC) $10.

    These are the best deals aren't they? ;) I found my favorite cast iron
    pan that way.

    Shawn

    ... 82.6% of statistics are wrong...
    --- Blue Wave/386 v2.30
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:18/200 to Mike Powell on Fri May 31 04:55:54 2024
    Quoting Mike Powell to SHAWN HIGHFIELD <=-

    Actually it appears that port 24 is broken again. Try 2122 instead.
    I just tested them both and 2122 is working. Sorry about that.

    No problem, made the change on my end. Will give it a test if I have
    a decent connection when uploading this packet.

    Slept like a baby last night but woke up at 3:30am. LOL It's just so
    quiet here. Now 5am so birds are starting to sing and I expect my friend "Ginger Spaz" the squirrel will be here soon demanding his tribute.
    He comes right up to my sliding door and "knocks" until I go outside and
    feed him peanuts. He sits by my foot and takes them one by one very
    dainty from my hand.

    Shawn

    ... My girlfriend said I never listen to her, or something...
    --- Blue Wave/386 v2.30
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Mike Powell@1:2320/107 to Shawn Highfield on Fri May 31 09:02:22 2024
    Actually it appears that port 24 is broken again. Try 2122
    instead.
    I just tested them both and 2122 is working. Sorry about that.

    No problem, made the change on my end. Will give it a test if I have
    a decent connection when uploading this packet.

    Small ooopsie on my part... port 2122 is SSH. ;) Telnet should work on
    port 7636. I need to figure out why the redirect from 24 is not working.



    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Mike Powell@1:2320/107 to Shawn Highfield on Fri May 31 09:05:09 2024
    Slept like a baby last night but woke up at 3:30am. LOL It's just so
    quiet here. Now 5am so birds are starting to sing and I expect my
    friend
    "Ginger Spaz" the squirrel will be here soon demanding his tribute.
    He comes right up to my sliding door and "knocks" until I go outside
    and
    feed him peanuts. He sits by my foot and takes them one by one very
    dainty from my hand.

    That is good that it is quiet, as opposed to overly loud.

    That is pretty neat. How long has Ginger been visiting? A neighbor a
    couple of houses up feeds the squirrels peanuts in the shell each
    morning. I became aware of this when I would find peanuts, with one
    chamber empty and one full, burried in my flower beds.

    Another neighbor told me about the feedings. Now that I know I can tell
    when she is feeding them... all the squirrels on the court come out of
    the trees and head up the street to her house!



    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Mike Powell@1:2320/107 to Shawn Highfield on Fri May 31 10:41:03 2024
    No problem, made the change on my end. Will give it a test if I
    have
    a decent connection when uploading this packet.

    Small ooopsie on my part... port 2122 is SSH. ;) Telnet should work
    on
    port 7636. I need to figure out why the redirect from 24 is not
    working.


    24 is now working. Sysop boo-boo. I had the local haproxy host system blacklisted in Talisman for testing purposes and forgot to take it out!

    Mike

    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Carol Shenkenberger@1:275/100 to Mike Powell on Fri May 31 14:44:38 2024
    Re: Goulash
    By: Mike Powell to SHAWN HIGHFIELD on Thu May 30 2024 09:24 am

    -!- Talisman v0.53-dev (Linux/armv7l)

    That reminds me. Somehow I'm in your trashcan file, when I connect
    it just hangs up on me. Currently 142.198.168.248 but that seems to change quite often.

    Actually it appears that port 24 is broken again. Try 2122 instead. I
    just tested them both and 2122 is working. Sorry about that.

    Mike

    * SLMR 2.1a * Justice is lost, Justice is raped, Justice is gone.

    Shawn could also be trying to connect with a stealth setting of 'no name'. Due to all the scamming bots, most block that. If so, he has to turn it off.
    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:154/700 to MIKE POWELL on Sat Jun 1 06:12:00 2024
    Quoting Mike Powell to Shawn Highfield <=-

    That is pretty neat. How long has Ginger been visiting? A neighbor a

    He started last year. I am a bit worried though I was in the woods Thurs
    and yesterday until evening and he didn't visit me. Either found a sucker
    who has more food or....

    Another neighbor told me about the feedings. Now that I know I can
    tell when she is feeding them... all the squirrels on the court come
    out of the trees and head up the street to her house!

    Laugh. It drives Andrea nuts when I feed them. "They are gonna move
    under the trailer and eat the floor" etc. In I don't know how many years
    they haven't yet. ;)

    Shawn

    ... Now and then an innocent man is sent to the legislature.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to MIKE POWELL on Sat Jun 1 06:16:00 2024
    Quoting Mike Powell to Shawn Highfield <=-

    Small ooopsie on my part... port 2122 is SSH. ;) Telnet should work
    on port 7636. I need to figure out why the redirect from 24 is not working.

    That's okay I had an account and SSH worked! ;)

    Shawn

    ... Seminar for Women: Why the Toilet Seat Has Hinges.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to CAROL SHENKENBERGER on Sat Jun 1 06:17:00 2024
    Quoting Carol Shenkenberger to Mike Powell <=-

    Shawn could also be trying to connect with a stealth setting of 'no
    name'. Due to all the scamming bots, most block that. If so, he has
    to turn it off.

    ? You must have me confused with someone else. I connect with my real
    name, the same as I have since 1985. I've never even heard of no name
    for logging into a BBS?

    Shawn

    ... A wise man once said... I don't know.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Mike Powell@1:2320/107 to Shawn Highfield on Sat Jun 1 08:41:22 2024
    Laugh. It drives Andrea nuts when I feed them. "They are gonna move
    under the trailer and eat the floor" etc. In I don't know how many
    years
    they haven't yet. ;)

    Most squirrels around here live in trees. I have not known them to get
    under things. Chipmunks, on the other hand... ;)

    Mike


    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Thu May 30 11:56:41 2024
    Hi Carol,

    As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
    99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
    of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
    bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've ever tasted and the one we judge others by.

    Well, it seems a 'thing' with local beagles, hence bad local breeders related to it's commonality.

    They are cute dogs; Steve's family had a number of them when he was
    growing up. I met him when the last one was in his later years.


    As to your coleslaw, sorry but I pass. WAAYY too sweet for me, but
    then I have no sweet tooth. It's hard to like something if it makes
    you feel sick due to metabolizm issues with it.

    I understand. I don't get physically sick with any of my dislikes but a
    couple of them do make my stomach turn, mentally.

    We are starting to get summer produce at the local farmer's market now.
    Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and
    beets. The lettuce and tomato are going into a BLT for today's lunch.


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


    ... I am positive that a definite maybe is probably in order.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Fri May 31 13:36:08 2024
    Hi Shawn,


    We each have our own tastes. I make my own sorta Thousand Island
    dressing with ketchup, mayonaise and pickle relish, just putting some
    of each in a small bowl, not measuring, whatever looks right.

    So this I would like a bit more as I could use a less sweet relish.
    But as I said for "burger sauce" it's one of the best there is IMO.

    I use Wegman's sweet pickle relish. They do have a dill pickle relish
    also, tried it but prefer the sweet. IIRC, Mount Olive (pickles, relish,
    etc based in Mout Olive, NC) makes both a sweet and dill relish. That
    brand is sold nationwide but don't know if it's imported to Canada.

    Last night's supper was a burger on bun with a slice of tomato and about
    a teaspoon of pickle relish. Put the relish on the burger, then the
    tomato slice so it held together quite well. Had corn chips (Steve had
    sweet potato chips.) and lightly pickled cucumber & onion to go with it.


    For burgers, if I have everything on hand, it's pickle relish, tomato slice, lettuce leaf and (optional) onion slice. I usually don't have
    all of that on hand so will settle for just pickle relish and ketchup.

    Slice of tomato, onion and mustard does it for me. Maybe dill pickle
    too if we have them.

    You would probably like the dill relish if you can find it. I like dill
    pickles as a side but not in a sandwich.


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


    ... I am positive that a definite maybe is probably in order.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Fri May 31 13:42:59 2024
    Hi Shawn,


    both packages subdivided into meal portions and sealed. I've got a lot
    put up in the freezer in those bags, makes it easy to do portion
    control.

    100%. I will buy the club packs of meat when it's on sale and split
    it for the two of us.

    I've bought the larger packages of various meats and split them into
    smaller packs. Years ago we would buy whole chickens and I would cut
    them up myself but now I buy the pieces we want; the budget has improved
    over the years.


    Found just the right table and the pie pan, total of (IIRC) $10.

    These are the best deals aren't they? ;) I found my favorite cast
    iron pan that way.

    We've found a number of things that way. A few weeks ago, I could have
    gotten a lot of cake decorating stuff for free but I don't do much of
    that any more. Steve got a hand truck for free at the same yard sale.
    Haven't gotten any cast iron for free yet (except a wedding shower
    piece and one from my MIL) but I can still hold out hope. (G)



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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Sat Jun 1 17:10:11 2024
    Re: Goulash
    By: Shawn Highfield to CAROL SHENKENBERGER on Sat Jun 01 2024 06:17 am

    Quoting Carol Shenkenberger to Mike Powell <=-

    Shawn could also be trying to connect with a stealth setting of 'no name'. Due to all the scamming bots, most block that. If so, he has to turn it off.

    ? You must have me confused with someone else. I connect with my real name, the same as I have since 1985. I've never even heard of no name
    for logging into a BBS?

    Shawn

    ... A wise man once said... I don't know.

    It's browser thing, not your login name.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Mike Powell on Sat Jun 1 17:42:23 2024
    Re: Goulash
    By: Mike Powell to CAROL SHENKENBERGER on Sat Jun 01 2024 10:05 am

    Actually it appears that port 24 is broken again. Try 2122 instead. I just tested them both and 2122 is working. Sorry about that.

    Shawn could also be trying to connect with a stealth setting of 'no name'.
    Du
    to all the scamming bots, most block that. If so, he has to turn it off.

    It was a problem here. That said, if you try to use SSH with my Synchronet system and don't provide a name, I am pretty sure it will prompt for it... at least, if you are calling using syncterm it will.

    Magicka used to hang up if the name was not included in the connection request. I am not sure what Talisman does.

    Mike

    * SLMR 2.1a * Governments absorb 100x their weight in excess liberties.

    Mike this one, happily was figured out but in SBBS you have SBBS/text and in there, host.can. among the entries if you have '<no name>', no one trying to hide where they come from, gets in.

    Had it been that, it would have been hard to find and nothing Shawn would see would tell him.

    I'm not sure if 'binkit' would pickup on that block, but I use argus so no relation.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:2320/107 to Mike Powell on Sun Jun 2 06:25:09 2024
    Quoting Mike Powell to Shawn Highfield <=-

    Most squirrels around here live in trees. I have not known them to
    get under things. Chipmunks, on the other hand... ;)

    About 10 years ago I had a chipmunk (named him Frank) who would climb
    my leg and sit on my knee. I was allowed to pet him with the back of
    ONE FINGER exactly three times. If I did 4 he yelled, less then 3 and
    he yelled. I think Frank ate (or hid) hundreds of $ worth of peanuts
    that year.

    Sadly he wasn't there in the spring.

    Shawn

    ... If its stupid and it works - its not stupid

    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Sun Jun 2 07:39:00 2024
    Ruth Haffly was heard saying....

    I've bought the larger packages of various meats and split them into smaller packs.

    The only way to go.

    Years ago we would buy whole chickens and I would cut
    up myself but now I buy the pieces we want; the budget has improved
    over the years.

    When I see whole chickens at an affordable price I cook 'em whole. LOL
    They are sooooo expensve here now. I've seen small chickens as high as
    $21 this year. Even the local asian market for old hens went from $3 to
    $8 for the same old tough stewing hen.

    Haven't gotten any cast iron for free yet (except a wedding shower
    piece and one from my MIL) but I can still hold out hope. (G)

    When you least expect it!




    Shawn

    ... FAILED PRODUCT: Whisky-filled donuts...
    * Silver Xpress V4.5/P [Reg]
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Mike Powell@1:2320/105 to SHAWN HIGHFIELD on Sun Jun 2 09:17:00 2024
    About 10 years ago I had a chipmunk (named him Frank) who would climb
    my leg and sit on my knee. I was allowed to pet him with the back of
    ONE FINGER exactly three times. If I did 4 he yelled, less then 3 and
    he yelled. I think Frank ate (or hid) hundreds of $ worth of peanuts
    that year.

    Sadly he wasn't there in the spring.

    Maybe he was spending that year living off of his "profits." We can always hope!

    Mike


    * SLMR 2.1a * This sentence is a !!! premature punctuator
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Mike Powell@1:2320/905 to CAROL SHENKENBERGER on Sat Jun 1 10:05:00 2024
    Actually it appears that port 24 is broken again. Try 2122 instead. I just tested them both and 2122 is working. Sorry about that.

    Shawn could also be trying to connect with a stealth setting of 'no name'. Du
    to all the scamming bots, most block that. If so, he has to turn it off.

    It was a problem here. That said, if you try to use SSH with my Synchronet system and don't provide a name, I am pretty sure it will prompt for it...
    at least, if you are calling using syncterm it will.

    Magicka used to hang up if the name was not included in the connection
    request. I am not sure what Talisman does.

    Mike

    * SLMR 2.1a * Governments absorb 100x their weight in excess liberties.
    --- SBBSecho 3.20-Linux
    * Origin: Capitol City Test System (1:2320/905)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Sun Jun 2 20:00:27 2024
    Hi Shawn,


    I've bought the larger packages of various meats and split them into smaller packs.

    The only way to go.

    Couldn't afford to for a long time. I used to get a fair sized chuck
    roast or other piece of beef, cut it into a smaller roast, stew beef,
    scraps for sitr fry etc but none of the smaller meals had a lot of meat.


    Years ago we would buy whole chickens and I would cut
    up myself but now I buy the pieces we want; the budget has improved
    over the years.

    When I see whole chickens at an affordable price I cook 'em whole.
    LOL They are sooooo expensve here now. I've seen small chickens as
    high as $21 this year. Even the local asian market for old hens went
    from $3 to $8 for the same old tough stewing hen.

    I know that is Canadian $$$ but still, that's a fair chunk of change!


    Haven't gotten any cast iron for free yet (except a wedding shower
    piece and one from my MIL) but I can still hold out hope. (G)

    When you least expect it!

    I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
    fall. I've already informed Steve that we're stopping at the Lodge cast
    iron outlet in that area. (G)





    Shawn

    ... FAILED PRODUCT: Whisky-filled donuts...
    * Silver Xpress V4.5/P [Reg]
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin)
    (1:154/700)

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


    ... Open mouth, insert foot, echo internationally.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Shawn Highfield@1:2320/107 to Ruth Haffly on Tue Jun 4 05:05:03 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    roast or other piece of beef, cut it into a smaller roast, stew beef, scraps for sitr fry etc but none of the smaller meals had a lot of
    meat.

    I still do that when they have them on sale.

    high as $21 this year. Even the local asian market for old hens went
    from $3 to $8 for the same old tough stewing hen.
    I know that is Canadian $$$ but still, that's a fair chunk of change!

    It's just gone crazy.

    I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
    fall. I've already informed Steve that we're stopping at the Lodge
    cast iron outlet in that area. (G)

    You are going to sit through Radio stuff, he can deal with shopping at
    lodge. LOL

    Shawn

    ... Complaints provoke insolence and more complaints.

    --- Talisman v0.53-dev (Linux/armv7l)
    * Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)
  • From Dave Drum@1:18/200 to Ruth Haffly on Tue Jun 4 05:59:29 2024
    Ruth Haffly wrote to Dave Drum <=-

    Hi Dave,

    And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an avocado oil based mayo the past few years, has no chemicals in it.

    When I was a kidlet in short pants I used to like it on sandwiches 'cuz
    it had a little "bite" to it that made things interesting. But, I grew
    out of that phase and discovered other condiments that I like better
    for enhancing boring food. Like Woerber's Horseradish Sauce. Or Heinz
    Spicy ketchup (made w/Tabasco)

    Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
    grover) I did see that Taste of Home did a comparo of various
    store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.

    Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
    less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
    the drumstick missing or other issues. Don't recall what else we got
    there but it wasn't the quality of main line grocery stores.

    That's down to the operator of the Sav-A-Lotd in your area. The examples
    in my area (central Illinois) are operated by a former IGA franchisee.
    The store in Springfield has been sneaking into the "fresh meat" racket. They've been advertising "meat cut daily" in their flyers but I've not
    seen any indication of a service meat counter w/ a butcher. Bv)=

    As with any market I'm careful (mostly) with what I buy WRT both price
    and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked
    sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
    are great for applications where the bacon is going to be shopped and
    used as flavorant or texture. Regular strip bacon I still buy at GFS -
    where they just finished a Memorial Day sale w/3 lb packages of either
    regular or thick-sliced for U$9.95. I'm now well stocked.

    Mayonnaise isn't that hard to make. Basically just eggs and oil.

    Plus a few (very few) other things but yes, it's one thing I used to do when we didn't have much money.

    I did it a couple of times just to do it. And, like I did with ALDI's
    Deutsche Kuche noodles, went back to buying as a matter of convenience
    and knowing that my home-made (other than the pride/bragging rights)
    wasn't any better. Bv)=

    Title: Copycat KFC Coleslaw
    Categories: Salads, Vegetables, Greens
    Yield: 10 servings

    If you are lucky enough to have a food processor, get it
    out of your cupboard. Start to cut up the cabbage and
    place it in the processor. While cutting up the cabbage,
    also cut up small slices of green pepper, onion, and
    carrot and add to the processor.

    If you do not have a food processor, no problem, simply
    chop the cabbage, onions, and carrots into small pieces.
    Add chopped green bell pepper if desired.

    And that's why I don't like KFC slaw; it's too finely chopped for me.

    It's about the "chop" as Popeyes (and Wendy's). As long as it has some "crunch" in it I'm all right with it.

    All the Popeyes places I've been to have had their cole slaw rougher chopped than the fine stuff I've had at KFC (and other places).

    It may depend on which commisary the franchisee uses for items like that.
    We've only got one KFC store left here (down from 4). I only go there for
    the lunch AYCE buffet with friends - never at my suggestion.

    Title: Classic Mayonnaise
    Categories: Five, Sauces, Eggs
    Yield: 2 Cups

    2 lg Egg yolks
    1 c Oil
    1 tb White wine vinegar
    Salt & fresh ground white
    - pepper
    Mustard powder

    To a medium bowl, add the yolks and whisk until smooth.

    I prefer to do mine in a blender--less strain on the wrists.

    Well, me too - these days. I'm older, i like to think smarter. And more
    lazy. This is an excellent use for the bacon ends 'n' pieces I wrote
    about above:

    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




    ... Money won't buy happiness. But it will buy bacon.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Tue Jun 4 06:55:55 2024
    Ruth Haffly wrote to Shawn Highfield <=-

    Haven't gotten any cast iron for free yet (except a wedding shower
    piece and one from my MIL) but I can still hold out hope. (G)

    When you least expect it!

    I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
    fall. I've already informed Steve that we're stopping at the Lodge cast iron outlet in that area. (G)

    Gonna stop by Dollywood as well? All that blonde hair and beautiful voice
    and she can cook, too. If my ex had been able to cook anywhere close to
    that welll I'd likely have stuck around a lot longer. But Billie Marie
    could (and did) burn water ... more than once. (boiled the pan dry - and
    ruined a nice aluminum saucepan).

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

    Title: Dolly Parton's "Stone Soup"
    Categories: Poultry, Potatoes, Vegetables, Pork
    Yield: 8 servings

    2 qt Chicken broth
    1 lb Russet potatoes; scrubbed,
    - peeled, diced
    14 1/2 oz Can diced tomatoes
    1 sm Head cabbage; coarse
    - chopped
    1 lb Turnips; peeled, diced
    2 lg Carrots; peeled. diced
    1 sm Onion; chopped
    4 cl Garlic; minced
    1 Smoked ham hock
    1 Very clean stone
    Salt & pepper

    Pour the chicken broth into a large stockpot. Add in the
    diced potatoes, diced tomatoes and their liquid, chopped
    cabbage, diced turnips, diced carrot, diced onions,
    minced garlic and ham hock.

    Bring the soup to a boil over medium-high heat. Reduce
    the heat to low and simmer it uncovered for about 2
    hours. Stir the soup occasionally during simmering.

    Scoop the ham hock from the soup and place it on a
    cutting board. Remove the skin and discard. Remove the
    meat and use a sharp knife to dice it. Add the diced
    meat back into the soup, discarding the bone or giving
    it to the dog.

    Taste the soup; it will have some saltiness from the
    stock and ham hock, but you can add more if it needs
    some, along with black pepper to taste. Remove the stone
    from the soup. (You can wash the stone and save it for
    the next batch.) Serve the soup while it's hot. Serve
    your soup along with this pecan chicken salad.

    Dolly Parton, Dollywood, Tennessee

    Makes: 6 - 8 servings

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

    Uncle Dirty Dave's Archives

    MMMMM

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

    Title: Dolly Parton's Pecan Chicken Salad
    Categories: Poultry, Nuts, Vegetables, Sauces
    Yield: 4 servings

    3 c Diced, cooked chicken
    3 Celery ribs
    1 sm Onion
    3/4 c Pecan halves
    1/2 c Mayonnaise
    1 tb Dijon mustard
    Salt & pepper
    Watercress or greens for
    - plating

    Dice the celery stalks and small onion. Add to a large
    bowl.

    Add the following ingredients to the celery and onions:
    diced chicken, pecans, mayonnaise and mustard. Mix well
    with a spatula, then use two forks to shred the chicken
    a bit.

    As you're shredding it, the chicken will incorporate the
    mayonnaise and mustard better. The more it's shredded,
    the less chance of a dry bite.

    Season with salt and pepper. Serve immediately or store
    for later. It will be good for up to one week.

    Dolly Parton, Dollywood, Tennessee

    Makes: 6 servings

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... A verbal contract isn't worth the paper it's written on. -- Samuel Goldwyn --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Mike Powell@1:2320/105 to RUTH HAFFLY on Tue Jun 4 09:17:00 2024
    Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally
    weren't as good. I've been in a Sav-A-Lot a couple of times and been

    I have lived in Kentucky nearly my entire life but had never heard of
    Duke's until they started sponsoring, and advertising during, college
    football games. Apparently they have a very loyal following.

    Mike


    * SLMR 2.1a * Football players do it after they are blitzed.
    --- SBBSecho 3.20-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Mike Powell on Wed Jun 5 05:06:00 2024
    Mike Powell wrote to RUTH HAFFLY <=-

    Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally
    weren't as good. I've been in a Sav-A-Lot a couple of times and been

    I have lived in Kentucky nearly my entire life but had never heard of Duke's until they started sponsoring, and advertising during, college football games. Apparently they have a very loyal following.

    In addition to the flagship mayonnaise, which is still made according
    to Eugenia's original recipe in Greenville, SC, Duke's offers light,
    olive oil, and flavoured mayonnaise, tartar sauce, sandwich relish and regionally-inspired Duke's Southern Sauces, mustards, and dressings.

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

    Title: Duke's Tomato Sandwich
    Categories: Vegetables, Breads, Sauces
    Yield: 1 sandwich

    2 sl Bread *
    2 tb Duke's Mayonnaise
    4 sl Beefsteak tomato; 1/4" thick
    Salt & pepper

    Spread 1 tablespoon of mayonnaise on each slice of
    bread. Add tomatoes. Salt and pepper to taste.

    Cut into fourths or sixths depending on the size of
    the bread

    * If you've made my Rustic Cheese Bread use that and
    be prepared for a flavor explosion in your mouth.

    RECIPE FROM: https://dukesmayo.com

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... He who bears chives on his breathe is safe from being kissed to death!
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Tue Jun 4 11:57:02 2024
    Hi Shawn,


    roast or other piece of beef, cut it into a smaller roast, stew beef, scraps for sitr fry etc but none of the smaller meals had a lot of
    meat.

    I still do that when they have them on sale.

    I do from time to time but not as much as I used to. My wrists can't
    hold up for too much meat cutting or other prolonged repetitive motion,
    old injuries plus a bit of carpal tunnel in the one (had it in other but
    fixed, 12 years ago).


    high as $21 this year. Even the local asian market for old hens went
    from $3 to $8 for the same old tough stewing hen.
    I know that is Canadian $$$ but still, that's a fair chunk of change!

    It's just gone crazy.

    For sure!


    I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
    fall. I've already informed Steve that we're stopping at the Lodge
    cast iron outlet in that area. (G)

    You are going to sit through Radio stuff, he can deal with shopping at lodge. LOL

    I'm also going to check out quilt shops in the area. When we were at a
    rally in TX last year, Steve went with me to one of the local quilt
    shops. They had on display a quilt made with fabrics printed with all
    the TX wildflowers. He was impressed enough with it that we bought all
    of the fabrics needed, plus the pattern and ruler, to make it. I plan to
    do that as a next year project, catch up with some other sewing this
    year.



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


    ... I am positive that a definite maybe is probably in order.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Jun 4 12:06:40 2024
    Hi Dave,


    And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an avocado oil based mayo the past few years, has no chemicals in it.

    When I was a kidlet in short pants I used to like it on sandwiches
    'cuz it had a little "bite" to it that made things interesting. But, I

    My mom always used the Ann Page salad dressing, cheaper than mayo.

    grew
    out of that phase and discovered other condiments that I like better
    for enhancing boring food. Like Woerber's Horseradish Sauce. Or Heinz Spicy ketchup (made w/Tabasco)

    I grew up with spicy brown mustard, with or without horseradish. Steve
    grew up with yellow mustard; when we got married, he converted to spicy
    brown so we weren't buying 2.


    Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
    grover) I did see that Taste of Home did a comparo of various
    store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.

    Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
    less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
    the drumstick missing or other issues. Don't recall what else we got
    there but it wasn't the quality of main line grocery stores.

    That's down to the operator of the Sav-A-Lotd in your area. The

    This was up near Nancy's camp on Boyd Pond. I don't think there are any Sav-A-Lots around here. I was in one in FL with my MIL years ago and saw nothing that I'd want to buy.


    As with any market I'm careful (mostly) with what I buy WRT both price
    and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
    are great for applications where the bacon is going to be shopped and
    used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked.

    I know, I don't buy meat at a number of grocey stores, except maybe
    lunch meat. Even then, it's usually bought at Wegman's.


    If you do not have a food processor, no problem, simply
    chop the cabbage, onions, and carrots into small pieces.
    Add chopped green bell pepper if desired.

    And that's why I don't like KFC slaw; it's too finely chopped for me.

    It's about the "chop" as Popeyes (and Wendy's). As long as it has some "crunch" in it I'm all right with it.

    All the Popeyes places I've been to have had their cole slaw rougher chopped than the fine stuff I've had at KFC (and other places).

    It may depend on which commisary the franchisee uses for items like
    that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.

    We've not gone to KFC in years, tho there's at least one in WF.


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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Jun 4 12:22:41 2024
    Hi Dave,

    I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
    fall. I've already informed Steve that we're stopping at the Lodge cast iron outlet in that area. (G)

    Gonna stop by Dollywood as well? All that blonde hair and beautiful
    voice and she can cook, too. If my ex had been able to cook anywhere
    close to that welll I'd likely have stuck around a lot longer. But

    We'll pass on that, enough other venues to visit (at a better price) in
    the area.

    Billie Marie
    could (and did) burn water ... more than once. (boiled the pan dry -
    and ruined a nice aluminum saucepan).

    My parents, for years, had a stove top coffee percolator. My mom, a
    number of times, turned on the coil on the electric stove under the
    empty percolator, thinking she was getting another coil. The percolator
    would fuse itself to the coil, don't know how many my mom ruined over
    the years. She finally got an electric percolator, forget if I was in
    junior high or high school when she did. Her stove had the coils to one
    side and a flat area where you coould plug in a griddle, electric fry
    pan or whatever (percolator) so it stayed there, off of any coil.

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


    ... There cannot be a crisis today; my schedule is already full.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Wed Jun 5 13:52:29 2024
    Re: Goulash
    By: Shawn Highfield to CAROL SHENKENBERGER on Sat Jun 01 2024 06:17 am

    Quoting Carol Shenkenberger to Mike Powell <=-

    Shawn could also be trying to connect with a stealth setting of 'no name'. Due to all the scamming bots, most block that. If so, he has to turn it off.

    ? You must have me confused with someone else. I connect with my real name, the same as I have since 1985. I've never even heard of no name
    for logging into a BBS?

    Shawn

    ... A wise man once said... I don't know.

    Shawn, a 'steatlth BROWSER' is one of those than don't show where you are coming from or reports a fake IP address. Seems you got in anyway as it was something else.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Wed Jun 5 13:55:15 2024
    Re: Ravioli
    By: Ruth Haffly to Carol Shenkenberger on Thu May 30 2024 11:56 am

    Hi Carol,

    As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
    99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
    of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've ever tasted and the one we judge others by.

    Well, it seems a 'thing' with local beagles, hence bad local breeders related to it's commonality.

    They are cute dogs; Steve's family had a number of them when he was
    growing up. I met him when the last one was in his later years.


    As to your coleslaw, sorry but I pass. WAAYY too sweet for me, but then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.

    I understand. I don't get physically sick with any of my dislikes but a couple of them do make my stomach turn, mentally.

    We are starting to get summer produce at the local farmer's market now.
    Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and
    beets. The lettuce and tomato are going into a BLT for today's lunch.



    My garden it starting to produce tomatoes, leetuce, green onions and soon, Bell peppers.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Thu Jun 6 06:44:00 2024
    Ruth Haffly was heard saying....

    I do from time to time but not as much as I used to. My wrists can't

    I understand that. Both my hands are destroyed at this point, I have to
    carry things with both hands as I don't trust them not to let go when they
    feel like it.

    shops. They had on display a quilt made with fabrics printed with all
    the TX wildflowers. He was impressed enough with it that we bought all
    of the fabrics needed, plus the pattern and ruler, to make it. I plan to do that as a next year project, catch up with some other sewing this
    year.

    Taht sounds like it would be very pretty when done.



    Shawn

    ... Please don't ask me what the score is. I'm not even sure what the game is.
    * Silver Xpress V4.5/P [Reg]
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to CAROL SHENKENBERGER on Thu Jun 6 06:44:00 2024
    Carol Shenkenberger was heard saying....

    Shawn, a 'steatlth BROWSER' is one of those than don't show where you
    are coming from or reports a fake IP address. Seems you got in anyway
    as it was something else.

    Ahhh. No I don't bother with that when BBSing, I do have a VPN I use if
    I decide to grab a torrent file that may or may not be 100% legal. LOL




    Shawn

    ... G = Guns, PG = Plenty of Guns, PG-13 = More than 12 guns...
    * Silver Xpress V4.5/P [Reg]
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thu Jun 6 05:54:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
    fall. I've already informed Steve that we're stopping at the Lodge cast iron outlet in that area. (G)

    Gonna stop by Dollywood as well? All that blonde hair and beautiful
    voice and she can cook, too. If my ex had been able to cook anywhere
    close to that welll I'd likely have stuck around a lot longer. But

    We'll pass on that, enough other venues to visit (at a better price) in the area.

    No worse than Dizzy-land ot Ditzy-World in Flaw-Rid-Ah. Bv)=

    Billie Marie
    could (and did) burn water ... more than once. (boiled the pan dry -
    and ruined a nice aluminum saucepan).

    My parents, for years, had a stove top coffee percolator. My mom, a
    number of times, turned on the coil on the electric stove under the
    empty percolator, thinking she was getting another coil. The percolator would fuse itself to the coil, don't know how many my mom ruined over
    the years. She finally got an electric percolator, forget if I was in junior high or high school when she did. Her stove had the coils to one side and a flat area where you coould plug in a griddle, electric fry
    pan or whatever (percolator) so it stayed there, off of any coil.

    My parents had a Mary Dunbar percolator (but a gas stove). And my grands
    had an old style drip coffee maker - pour the boiling water in the top,
    it flows over the grounds and drips into the serving pot. This leads to
    a U-Toob video - but the picture at its start shows what I'm talking
    about - so you don't have to suffer through the whole thing ... https://tinyurl.com/DRIPPY-DIPPY

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

    Title: Coffee Pot Roast
    Categories: Beef, Crockpot, Vegetables, Potatoes
    Yield: 8 Servings

    6 Carrots; peeled, diced
    2 c Potatoes; peeled, diced
    3 lb Beef chuck roast
    Salt & pepper
    14 oz Can diced tomatoes
    1 c Black coffee
    1 c Water

    Put vegetables in cooker. Add beef, sprinkle with salt
    and pepper. Add tomatoes and liquids. Cover and cook on
    low 8 ~ 10 hours or until tender. If desired, thicken
    with flour and water base.

    From "Woman's Day Crockery Cook Book"

    Meal Mastered by Heather Smith

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... A bookstore is one of the only evidences we have that people are thinking. --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thu Jun 6 06:30:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an avocado oil based mayo the past few years, has no chemicals in it.

    When I was a kidlet in short pants I used to like it on sandwiches
    'cuz it had a little "bite" to it that made things interesting. But,

    My mom always used the Ann Page salad dressing, cheaper than mayo.

    Godfrey Daniel! How long has it been since the Great Atlanic & Pacific
    Tea Company took the gas pipe? Our last remaining example shuttered its
    windows in '81 as the company shrank back to the Northeast

    I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce.
    Or Heinz Spicy ketchup (made w/Tabasco)

    I grew up with spicy brown mustard, with or without horseradish. Steve grew up with yellow mustard; when we got married, he converted to spicy brown so we weren't buying 2.

    When I was at home (40s & 50s) mustard was yellow (French's). Then I was introduced to Mr. Mustard ... claimed to be DiJon style and hard to tell
    from the mustard served in Chinese restaurants. Lit up my life, it did.

    Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
    grover) I did see that Taste of Home did a comparo of various
    store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.

    Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
    less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
    the drumstick missing or other issues. Don't recall what else we got
    there but it wasn't the quality of main line grocery stores.

    That (the quality) was why it was so deeply discounted. I bought a 10#
    bag of leg quarters from Hy-Vee @ 59c/lb. Then learned that Humphrey's
    was offering the same deal for 49c/lb. Some processor - likely Tyson -
    had an oversupply of dark meat chicken clogging their coolers. Bv)=

    That's down to the operator of the Sav-A-Lotd in your area. The

    This was up near Nancy's camp on Boyd Pond. I don't think there are any Sav-A-Lots around here. I was in one in FL with my MIL years ago and
    saw nothing that I'd want to buy.

    As with any market I'm careful (mostly) with what I buy WRT both price
    and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
    are great for applications where the bacon is going to be shopped and
    used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked.

    I know, I don't buy meat at a number of grocey stores, except maybe
    lunch meat. Even then, it's usually bought at Wegman's.

    I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a
    round of pre-stuffed pork chops at Hy-Vee if the price is attractive.

    If you do not have a food processor, no problem, simply
    chop the cabbage, onions, and carrots into small pieces.
    Add chopped green bell pepper if desired.

    And that's why I don't like KFC slaw; it's too finely chopped for me.

    It's about the "chop" as Popeyes (and Wendy's). As long as it has some "crunch" in it I'm all right with it.

    All the Popeyes places I've been to have had their cole slaw rougher chopped than the fine stuff I've had at KFC (and other places).

    It may depend on which commisary the franchisee uses for items like
    that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.

    We've not gone to KFC in years, tho there's at least one in WF.

    My favourite fats food chicken used to be Brown's, a Chicago-based chain.
    They, at one time, had five stores in my town (Springfield, IL) which
    did very good volume. Then in the early 90s came the "Brown's Chicken
    Massacre" near Chicago and overall sales dropped by almost half. Soon
    the chain contracted to just the Chicago area. I still miss them.

    But Popeyes keeps me afloat.

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

    Title: Chinese Mustard Sauce
    Categories: Sauces, Condiments
    Yield: 1 Cup

    1 c Vinegar
    1 tb Grated ginger root
    +=OR=+
    1 ts Dry ginger powder
    1 c Sugar
    2 tb Soy sauce
    1 tb Colman's Mustard
    1 tb Cornstarch

    Bring to a boil vinegar, sugar, salt and soy sauce. Mix
    cornstarch and Colman's Mustard in 1/2 cup cold water.
    Stir in and cook until it thickens.

    Grate in ginger root (or dry ginger).

    Serve hot or cold.

    Recipe from www.colmans.com

    MM Format by Dave Drum - 25 May 2009

    Uncle Dirty Dave's Kitchen

    MMMMM






    ... My financial adviser now delivers pizza too. Should I be alarmed?
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Mike Powell on Wed Jun 5 12:25:04 2024
    Hi Mike,

    Duke's usually does come out on top. I missed it when we were
    stationed > outside of the deep south, had to make do with others that generally
    weren't as good. I've been in a Sav-A-Lot a couple of times and been

    I have lived in Kentucky nearly my entire life but had never heard of Duke's until they started sponsoring, and advertising during, college football games. Apparently they have a very loyal following.

    Guess it depends on what part of the south you're in. I lived in TX (San
    Angelo and Fort Hood) for 2 1/2 years but never found it there. A
    neighbor who's family was in Georgia brought me several jars when she
    went back home for a visit. Our son in law is from Georgia also; he and
    our daughter discovered/converted to Duke's some years ago. Since they
    live just outside of Salt Lake City, UT, they order it thru Amazon. (G)


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


    ... Junk: stuff we throw away. Stuff: junk we keep.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Thu Jun 6 11:27:23 2024
    Hi Carol,

    then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.

    I understand. I don't get physically sick with any of my dislikes but a couple of them do make my stomach turn, mentally.

    We are starting to get summer produce at the local farmer's market now.
    Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and
    beets. The lettuce and tomato are going into a BLT for today's lunch.

    My garden it starting to produce tomatoes, leetuce, green onions and
    soon, Bell peppers.

    Sounds good. We're getting a few peas every once in a while, a small
    side to a meal. Steve just washes them off and we eat them pod and all
    as they're small and sweet. He brought home some more strawberries the
    other day so I made a strawberry/rhubarb pie. Tried a steusel topping on
    it, good but will cut the topping recipe in half next time I do the pie.


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


    ... It's as easy as 3.1415926535897932384626433832795028841!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Thu Jun 6 11:36:11 2024
    Hi Shawn,


    I do from time to time but not as much as I used to. My wrists can't

    I understand that. Both my hands are destroyed at this point, I have
    to carry things with both hands as I don't trust them not to let go
    when they feel like it.


    OUCH! That's a real pain. I shattered the radius bone in both wrists
    back in 1992, have metal in both of them now after 2 surgeries on the
    right, 3 on the left (and I'm left handed). Some use is better than none
    but when I'm stirring something on the stove, I'll have to switch
    stirring hands every so often.


    shops. They had on display a quilt made with fabrics printed with all
    the TX wildflowers. He was impressed enough with it that we bought all
    of the fabrics needed, plus the pattern and ruler, to make it. I plan to do that as a next year project, catch up with some other sewing this
    year.

    Taht sounds like it would be very pretty when done.

    It should be, tho cutting it out will be a bear--lots of triangular
    cuts. I'll probably have to cut it over several days.


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


    ... There cannot be a crisis today; my schedule is already full.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Jun 6 11:42:26 2024
    Hi Dave,


    Gonna stop by Dollywood as well? All that blonde hair and beautiful
    voice and she can cook, too. If my ex had been able to cook anywhere
    close to that welll I'd likely have stuck around a lot longer. But

    We'll pass on that, enough other venues to visit (at a better price) in the area.

    No worse than Dizzy-land ot Ditzy-World in Flaw-Rid-Ah. Bv)=

    Never been to either place, people traps run by a mouse.


    Billie Marie
    could (and did) burn water ... more than once. (boiled the pan dry -
    and ruined a nice aluminum saucepan).

    My parents, for years, had a stove top coffee percolator. My mom, a
    number of times, turned on the coil on the electric stove under the
    empty percolator, thinking she was getting another coil. The percolator would fuse itself to the coil, don't know how many my mom ruined over
    the years. She finally got an electric percolator, forget if I was in junior high or high school when she did. Her stove had the coils to one side and a flat area where you coould plug in a griddle, electric fry
    pan or whatever (percolator) so it stayed there, off of any coil.

    My parents had a Mary Dunbar percolator (but a gas stove). And my
    grands had an old style drip coffee maker - pour the boiling water in
    the top, it flows over the grounds and drips into the serving pot.

    Steve has a French press as one of his coffee makers; the coffee grounds
    are loose in the water until pushed down. He also has a pour over
    ( ground coffee in a filter, water poured over that and into a mug), a
    moka pot, a cold brew set up and an espresso machine. Me, just hot water
    and a tea bag, thank you. (G)


    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Jun 6 11:55:56 2024
    Hi Dave,

    My mom always used the Ann Page salad dressing, cheaper than mayo.

    Godfrey Daniel! How long has it been since the Great Atlanic & Pacific
    Tea Company took the gas pipe? Our last remaining example shuttered
    its windows in '81 as the company shrank back to the Northeast

    The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
    but Steve and I found them pretty much in line with what we pay.

    I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce.
    Or Heinz Spicy ketchup (made w/Tabasco)

    I grew up with spicy brown mustard, with or without horseradish. Steve grew up with yellow mustard; when we got married, he converted to spicy brown so we weren't buying 2.

    When I was at home (40s & 50s) mustard was yellow (French's). Then I
    was introduced to Mr. Mustard ... claimed to be DiJon style and hard
    to tell from the mustard served in Chinese restaurants. Lit up my
    life, it did.

    My folks bought Mr. Mustard quite often, also Goulden's but don't recall
    them buying French's.


    Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
    grover) I did see that Taste of Home did a comparo of various
    store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.

    Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
    less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
    the drumstick missing or other issues. Don't recall what else we got
    there but it wasn't the quality of main line grocery stores.

    That's down to the operator of the Sav-A-Lotd in your area. The

    This was up near Nancy's camp on Boyd Pond. I don't think there are any Sav-A-Lots around here. I was in one in FL with my MIL years ago and
    saw nothing that I'd want to buy.

    As with any market I'm careful (mostly) with what I buy WRT both price
    and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
    are great for applications where the bacon is going to be shopped and
    used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked.

    I know, I don't buy meat at a number of grocey stores, except maybe
    lunch meat. Even then, it's usually bought at Wegman's.

    I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.

    We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
    pork chops but will buy pork chops and make my own stuffing mix. Will
    usually put the stuffing (dressing, since it's not stuffed into
    anything) down in a pan, put the pork chops over that and bake. Easier
    than trying to wrestle with putting stuffing into the chops--tried that
    when we were first married but found it easier to do unstuffed chops.

    It may depend on which commisary the franchisee uses for items like
    that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.

    We've not gone to KFC in years, tho there's at least one in WF.

    My favourite fats food chicken used to be Brown's, a Chicago-based
    chain. They, at one time, had five stores in my town (Springfield, IL) which
    did very good volume. Then in the early 90s came the "Brown's Chicken Massacre" near Chicago and overall sales dropped by almost half. Soon
    the chain contracted to just the Chicago area. I still miss them.

    But Popeyes keeps me afloat.

    We hit them up every so often, there's one in the same plaza as Harbor
    Freight down in Raleigh.


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


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Fri Jun 7 14:53:21 2024
    Re: Ravioli
    By: Ruth Haffly to Carol Shenkenberger on Thu Jun 06 2024 11:27 am

    Hi Carol,

    then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.

    I understand. I don't get physically sick with any of my dislikes but a couple of them do make my stomach turn, mentally.

    We are starting to get summer produce at the local farmer's market now. Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and beets. The lettuce and tomato are going into a BLT for today's lunch.

    My garden it starting to produce tomatoes, leetuce, green onions and soon, Bell peppers.

    Sounds good. We're getting a few peas every once in a while, a small
    side to a meal. Steve just washes them off and we eat them pod and all
    as they're small and sweet. He brought home some more strawberries the
    other day so I made a strawberry/rhubarb pie. Tried a steusel topping on
    it, good but will cut the topping recipe in half next time I do the pie.



    Sounds good! We have about 25 tomatoes cropping in the next 2 weeks. Lots of stuff doing very well in the container garden!

    I'll wash, remove stems, and freeze them for sauce making. The skins come right off under hot tap water when frozen.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sat Jun 8 06:03:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    No worse than Dizzy-land ot Ditzy-World in Flaw-Rid-Ah. Bv)=

    Never been to either place, people traps run by a mouse.

    I've never been to either. The California version had too many rules
    and dress codes for me to be comfortable. I could care less about the
    rides (except the Monorail - which would have been neat) and "skill"
    games. Even when I was a child during the last century the only ride
    I cared to squander my lawn-mowing and paper route money on was the
    Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall
    of Death". But tht was before I learned about centrifugal force and then understood the "gimmick" that let it works as an exhibit.

    8<----- Coffee Break ----->8

    My parents had a Mary Dunbar percolator (but a gas stove). And my
    grands had an old style drip coffee maker - pour the boiling water in
    the top, it flows over the grounds and drips into the serving pot.

    Steve has a French press as one of his coffee makers; the coffee
    grounds are loose in the water until pushed down. He also has a pour
    over ( ground coffee in a filter, water poured over that and into a
    mug), a moka pot, a cold brew set up and an espresso machine. Me, just
    hot water and a tea bag, thank you. (G)

    Never tackled a French press. I've a Hamilton-Beach single cup coffee
    aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
    the Serious & Getback branding. It has an internal water filter, uses
    the conical coffee filters and I can set it to the start brewing on the
    built in timer. So at 04:00 the Yehudi wakes up and makes my coffee.

    Two was of making tea. Single cups - like you, I use a tea bag and hot
    (boiling or nearly so) water. For multiple cups - or for Iced Tea I use
    the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an
    aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
    very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL

    My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
    until (and including) lunchtime my go-to is Twining's Breakfast Tea or
    Lipton if the market was out of Twinings.

    All straight up - like my coffee. No milk, no sugar, no sweetners.

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

    Title: Constant Comment (Copycat) Tea
    Categories: Five, Beverages, Herbs, Citrus
    Yield: 1 /4 cup

    4 tb Black tea
    12 Whole cloves; crushed
    1 (1") cinnamon stick; broken
    - crushed
    2 ts Dried orange peel; broken in
    - small pieces

    Combine all ingredients well and store in an
    airtight container.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    Or, this, which is a beverage, sandwich dipper, or soup base.

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

    Title: Beef Tea
    Categories: Five, Beverages, Beef
    Yield: 2 Servings

    8 oz Beef chuck; in 1/2" cubes
    1/4 ts Salt
    3 c Water

    Combine the beef, salt, and water in a saucepan and
    bring to a boil over high heat. Let the mixture boil for
    1 minute. Reduce the heat to low and let the water barely
    simmer for 20 minutes more, skimming off any scum that
    forms on the surface. Remove the pan from the heat and
    let cool.

    Pour the liquid and the pieces of beef into the jar or
    container, cover it tightly, and let the liquid steep
    (like tea, of course) in the refrigerator for at least
    24 hours.

    Strain the liquid either through cheesecloth or a fine
    mesh strainer and discard the beef. You'll be left with
    the tea. Serve hot.

    * Reserve the beef to add body to vegetable soup or
    to feed to a pet. Waste not, want not. - UDD

    Yield: Makes 2 servings

    From Ploughman's Lunch and the Miser's Feast: Authentic
    Pub Food, Restaurant Fare, and Home Cooking from Small
    Towns, Big Cities, and Country Villages Across the
    British Isles by Brian Yarvin. Copyright © 2012 by Brian
    Yarvin. Published by The Harvard Common Press.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Just then, a boneless chicken wobbled by.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sat Jun 8 06:11:00 2024
    Ruth Haffly wrote to Dave Drum <=-

    My mom always used the Ann Page salad dressing, cheaper than mayo.

    Godfrey Daniel! How long has it been since the Great Atlanic & Pacific
    Tea Company took the gas pipe? Our last remaining example shuttered
    its windows in '81 as the company shrank back to the Northeast

    The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
    but Steve and I found them pretty much in line with what we pay.

    Kroger is still the #1 supermarkt retailer in America, Albertsons is
    in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.

    Kroger left my town in the 1980 in a labour dispute and were replaced
    by Shop & Save (a St. Louis outfit). We currently have s Kroger version
    of Sav-A-Lot (#19 on the Top 25 list) called Ruler Foods which took over
    half of the space of an Eagle supermarket. The other half became an
    outpost of Fit Club.

    I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce.
    Or Heinz Spicy ketchup (made w/Tabasco)

    I grew up with spicy brown mustard, with or without horseradish. Steve grew up with yellow mustard; when we got married, he converted to spicy brown so we weren't buying 2.

    When I was at home (40s & 50s) mustard was yellow (French's). Then I
    was introduced to Mr. Mustard ... claimed to be DiJon style and hard
    to tell from the mustard served in Chinese restaurants. Lit up my
    life, it did.

    My folks bought Mr. Mustard quite often, also Goulden's but don't
    recall them buying French's.

    Gulden's, as I remeber was brown with seeds in it. French's is BRIGHT
    yelloow. In this area it's the default on-the-table mustard in cafe and restaurant venues.

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

    I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.

    We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
    pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
    anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.

    When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a pocket
    in a thick chop and stuff it (literally) with the mixture. Cooking for
    one most of the time it's a genuine P.I.T.A. to stuff a pork chop. Bv)=

    It may depend on which commisary the franchisee uses for items like
    that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.

    We've not gone to KFC in years, tho there's at least one in WF.

    My favourite fats food chicken used to be Brown's, a Chicago-based
    chain. They, at one time, had five stores in my town (Springfield, IL) which did very good volume. Then in the early 90s came the "Brown's Chicken Massacre" near Chicago and overall sales dropped by almost
    half. Soon the chain contracted to just the Chicago area. I still
    miss them.

    But Popeyes keeps me afloat.

    We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.

    I buy very little at Harbor Freight as I don't care to support Comrade
    Xi and his dirty commie rats. Sometimes you can't get away from buying
    Chinese made stuff - but I avoid it when/where I can ... even it it is
    a bit more expen$ive.

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

    Title: Bacon-Cheddar Stuffing
    Categories: Breads, Pork, Vegetables, Herbs, Cheese
    Yield: 8 Servings

    16 oz Stale bagels; in 1" cubes
    2 Ribs celery; chopped
    1 lg Onion; chopped
    6 tb Butter; diced
    1 c Stale beer
    1 lb Bacon; cooked, crumbled
    1 tb + 1 1/2 ts minced fresh
    - thyme
    +=OR=+
    1 1/2 ts Dried thyme
    Salt & pepper
    1 c Chicken or pork stock
    1 lg Egg
    12 oz Cheddar cheese; shredded

    Set oven @ 350ºF/175ºC.

    Place bread in a single layer on two rimmed baking
    sheets. Bake for 15-20 minutes or until toasted, turning
    once. Cool completely on a wire rack.

    Saute celery and onion in butter in a large skillet over
    medium-high heat for 6-8 minutes or until tender. Reduce
    heat to medium; pour in beer. Bring to a boil; cook and
    stir for 2-4 minutes or until liquid is reduced to 1/2
    cup. Remove from the heat. Stir in bacon and thyme.
    Season with salt and pepper to taste.

    Whisk stock and egg in a large bowl. Add bread cubes and
    bacon mixture; toss until well coated. Fold in shredded
    cheddar.

    Spoon into a greased 2 quart baking dish. Bake, covered,
    for 30 minutes. Uncover; bake for 15-20 minutes longer
    or until top is golden brown.

    Or use to stuff butterfly pork chops.

    Stuffs 8 chops nicely. Leftover stuffing may be baked
    and served with a nice gravy as a side dish at another
    meal.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... If we closed all the Wal-mart stores would China go bankrupt?
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:154/700 to RUTH HAFFLY on Sat Jun 8 07:16:00 2024
    Quoting Ruth Haffly to Shawn Highfield <=-

    OUCH! That's a real pain. I shattered the radius bone in both wrists
    back in 1992, have metal in both of them now after 2 surgeries on the right, 3 on the left (and I'm left handed). Some use is better than
    none but when I'm stirring something on the stove, I'll have to switch stirring hands every so often.

    Andrea can't figure out how I'm able to do as much as I am. The doctor's
    tell us one thing about my hands, and I ignore them and just find work
    arounds. One thing that did help was when I stopped driving at work and
    just drive a desk. The wheelchair connections were starting to really
    do a number on them. However, now I type on a computer for a living so probably worse in the long run.

    It should be, tho cutting it out will be a bear--lots of triangular
    cuts. I'll probably have to cut it over several days.

    Ask Steve to help with that part? Sounds like a decent project for a
    cold winter evening.

    Shawn

    ... I'm so hungry I could eat a vegetable.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Shawn Highfield@1:154/700 to CAROL SHENKENBERGER on Sat Jun 8 07:19:00 2024
    Quoting Carol Shenkenberger to Ruth Haffly <=-

    I'll wash, remove stems, and freeze them for sauce making. The skins
    come right off under hot tap water when frozen.

    Do you have to do anything else to them before freezing? We always
    struggle to use the ones we are given.

    Shawn

    ... The older you get, the more important is is not to act your age.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Sat Jun 8 15:38:01 2024
    Re: Ravioli
    By: Shawn Highfield to CAROL SHENKENBERGER on Sat Jun 08 2024 07:19 am

    Quoting Carol Shenkenberger to Ruth Haffly <=-

    I'll wash, remove stems, and freeze them for sauce making. The skins come right off under hot tap water when frozen.

    Do you have to do anything else to them before freezing? We always
    struggle to use the ones we are given.

    Shawn

    ... The older you get, the more important is is not to act your age.

    Nope, just wash, remove stems and leaves, then freeze. I make tomato sauces with them, so texture isn't a factor. Just slip off the skins under hot water.

    Right now I'm prepping dinner, having been sick last 5 days. Don's been doing the cooking while I could barely eat.

    Feeling human, we we are having a simple 'stir fry'. I chopped the veggies in 2 separate bursts (sitting between the bursts). My hand problems make anything really difficult if done too long but cause is from spinal damage. Jars have become almost impossible.

    Chopped 5 fresh garlic cloves, 1 red bell pepper and rested. Then chopped 2 ribs of celery and 5 large fresh shiitake. Took out 6 frozen fully cooked shrimp (large ones, prepeeled) to defrost. The garlics were placed in the flat bottomed wok as they take longest and Colevita roasted garlic olive oil added (1/2 TB is my guess). The veggies are in a container and the chopping is done in order so the next longest item is on top.

    When Don comes home, I'll start garlic, chop the shrimps, then add the mushrooms and Don will take over to stir fry the rest, adding more olive oil if needed.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:154/700 to CAROL SHENKENBERGER on Sun Jun 9 06:45:00 2024
    Quoting Carol Shenkenberger to Shawn Highfield <=-

    Nope, just wash, remove stems and leaves, then freeze. I make tomato sauces with them, so texture isn't a factor. Just slip off the skins under hot water.

    I'm going to do that this year if we are gifted with a lot of maters. Of course that's over a month away from now. I hate making huge batches of
    sauce so will try!

    from spinal damage. Jars have become almost impossible.

    Sorry to hear.

    When Don comes home, I'll start garlic, chop the shrimps, then add the mushrooms and Don will take over to stir fry the rest, adding more
    olive oil if needed.

    Team work.

    Shawn

    ... I'm FLYING, I'm FLYING! >>THUD<<
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Sat Jun 8 13:17:26 2024
    Hi Carol,

    We are starting to get summer produce at the local farmer's market now. Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and beets. The lettuce and tomato are going into a BLT for today's lunch.

    My garden it starting to produce tomatoes, leetuce, green onions and soon, Bell peppers.

    Sounds good. We're getting a few peas every once in a while, a small
    side to a meal. Steve just washes them off and we eat them pod and all
    as they're small and sweet. He brought home some more strawberries the
    other day so I made a strawberry/rhubarb pie. Tried a steusel topping on
    it, good but will cut the topping recipe in half next time I do the pie.

    Sounds good! We have about 25 tomatoes cropping in the next 2 weeks.
    Lots of stuff doing very well in the container garden!

    I'll wash, remove stems, and freeze them for sauce making. The skins
    come right off under hot tap water when frozen.

    I've done that before. I've also skinned them with boiling water when
    fresh. Let them sit in the water a few minutes, drain, and skin. I'll
    cut them into samller pieces, good for making salsa and freeze them in
    boxes with no added water. When I thaw them, I'll drain off the water
    and the salsa (or sauce) will cook down thicker in less time.

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


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Jun 8 13:28:39 2024
    Hi Dave,


    Never been to either place, people traps run by a mouse.

    I've never been to either. The California version had too many rules
    and dress codes for me to be comfortable. I could care less about the rides (except the Monorail - which would have been neat) and "skill" games. Even when I was a child during the last century the only ride
    I cared to squander my lawn-mowing and paper route money on was the Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall
    of Death". But tht was before I learned about centrifugal force and
    then understood the "gimmick" that let it works as an exhibit.

    My favorite was the ferris wheel. Steve went to the Florida park the
    year after it opened; the girls both went to the California one on
    school trips when we were in AZ.

    8<----- Coffee Break ----->8

    My parents had a Mary Dunbar percolator (but a gas stove). And my
    grands had an old style drip coffee maker - pour the boiling water in
    the top, it flows over the grounds and drips into the serving pot.

    Steve has a French press as one of his coffee makers; the coffee
    grounds are loose in the water until pushed down. He also has a pour
    over ( ground coffee in a filter, water poured over that and into a
    mug), a moka pot, a cold brew set up and an espresso machine. Me, just
    hot water and a tea bag, thank you. (G)

    Never tackled a French press. I've a Hamilton-Beach single cup coffee
    aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
    the Serious & Getback branding. It has an internal water filter, uses
    the conical coffee filters and I can set it to the start brewing on
    the built in timer. So at 04:00 the Yehudi wakes up and makes my
    coffee.

    I've kidded Steve about being a coffee snob but he's not really. No
    gourmet beans, ground just before use but he does grind his own.


    Two was of making tea. Single cups - like you, I use a tea bag and hot (boiling or nearly so) water. For multiple cups - or for Iced Tea I
    use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
    very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL

    We've got one of those ball infusers; it was one part of a number of
    things I got from my grandmother's estate 50 years ago.

    My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
    until (and including) lunchtime my go-to is Twining's Breakfast Tea or Lipton if the market was out of Twinings.

    I go for Tetley British Blend most mornings, treat myself on Sunday
    mornings to Good Earth's Original Sweet and Spicy.


    All straight up - like my coffee. No milk, no sugar, no sweetners.

    One packet of stevia for me, unless we're hitting the road. Then the tea
    is brewed just a bit longer, goes into a travel mug that keeps it warm
    about 8 hours. It gets 2 packets of stevia then.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Jun 8 13:36:16 2024
    Hi Dave,

    The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
    but Steve and I found them pretty much in line with what we pay.

    Kroger is still the #1 supermarkt retailer in America, Albertsons is
    in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.

    None of the first 3 in our area; Kroger was, but none in the last decade
    or so.


    When I was at home (40s & 50s) mustard was yellow (French's). Then I
    was introduced to Mr. Mustard ... claimed to be DiJon style and hard
    to tell from the mustard served in Chinese restaurants. Lit up my
    life, it did.

    My folks bought Mr. Mustard quite often, also Gulden's but don't
    recall them buying French's.

    Gulden's, as I remeber was brown with seeds in it. French's is BRIGHT yelloow. In this area it's the default on-the-table mustard in cafe
    and restaurant venues.

    Most of the time I've seen French's wherever we go, occaisionally
    Gulden's. We do keep the yellow stuff on hand for Steve to coat Boston
    butts before adding the spice rub but it's not on our table.

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

    I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.

    We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
    pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
    anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.

    When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a
    pocket in a thick chop and stuff it (literally) with the mixture.
    Cooking for
    one most of the time it's a genuine P.I.T.A. to stuff a pork chop.
    Bv)=

    That's why I do pork chops and stuffing as it's not fun to stuff just 2
    chops. (G)

    But Popeyes keeps me afloat.

    We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.

    I buy very little at Harbor Freight as I don't care to support Comrade
    Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is
    a bit more expen$ive.

    They have a lot of tools that are a decent price, most of them fairly
    sturdy (had some duds over the years). I've bought some of their
    organiser boxes for sewing/crafting stuff over the years.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Shawn Highfield on Sat Jun 8 13:44:54 2024
    Hi Shawn,


    OUCH! That's a real pain. I shattered the radius bone in both wrists
    back in 1992, have metal in both of them now after 2 surgeries on the right, 3 on the left (and I'm left handed). Some use is better than
    none but when I'm stirring something on the stove, I'll have to switch stirring hands every so often.

    Andrea can't figure out how I'm able to do as much as I am. The
    doctor's tell us one thing about my hands, and I ignore them and just
    find work
    arounds. One thing that did help was when I stopped driving at work
    and just drive a desk. The wheelchair connections were starting to
    really
    do a number on them. However, now I type on a computer for a living
    so probably worse in the long run.

    That'll do a number on the hands/wrists but as long as you can work
    around it, keep going. I usually wear a light brace on my left hand for
    a lot of repetitive motion jobs, typing, hand sewing, etc.


    It should be, tho cutting it out will be a bear--lots of triangular
    cuts. I'll probably have to cut it over several days.

    Ask Steve to help with that part? Sounds like a decent project for a
    cold winter evening.

    Two reasons that wouldn't work: 1) his cutting is just enough different
    from mine that seams wouldn't match as well and 2) natural light is
    better than artificial for matching colors, points, etc. I'll probably
    take it to the American Legion building in town (Steve's a member, has a
    key and they let me use it for cutting big projects.) as it's big (can
    set up 2 long tables, end to end with walk around room) and is well lit.


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


    ... Move along, folks...nothing to see...just an off-topic message.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Sun Jun 9 17:15:02 2024
    Re: Ravioli
    By: Shawn Highfield to CAROL SHENKENBERGER on Sun Jun 09 2024 06:45 am

    Quoting Carol Shenkenberger to Shawn Highfield <=-

    Nope, just wash, remove stems and leaves, then freeze. I make tomato sauces with them, so texture isn't a factor. Just slip off the skins under hot water.

    I'm going to do that this year if we are gifted with a lot of maters. Of course that's over a month away from now. I hate making huge batches of sauce so will try!

    from spinal damage. Jars have become almost impossible.

    Sorry to hear.

    When Don comes home, I'll start garlic, chop the shrimps, then add the mushrooms and Don will take over to stir fry the rest, adding more olive oil if needed.

    Team work.

    Shawn

    ... I'm FLYING, I'm FLYING! >>THUD<<

    Yes, the freezing tomatoes works well for sauces. Someone once said 'you can't do that' but it's just not traditional and not food unsafe is well washed and stem/greenery removed. They can't be used for slicing tomatoes after freezing but flavor is preserved and all the juices by leaving the skins on until hot water thaw of just the exterior so they slip off.

    Looks like I'm cropping 4 tomatoes a day here for the next 2-3 months plus cherry tomatoes. (I have a fairly extensive container garden).

    Yes, a lot of teamwork here. Tinight the Beef stwe was started too late for dinner, so I'll ask Don to do the honors and we'll have beef stew for breakfast (grin). I needed to start the stew earlier, oops.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:154/700 to CAROL SHENKENBERGER on Mon Jun 10 06:46:00 2024
    Quoting Carol Shenkenberger to Shawn Highfield <=-

    juices by leaving the skins on until hot water thaw of just the
    exterior so they slip off.

    I'm going to try for sure and will let you know. :)

    Looks like I'm cropping 4 tomatoes a day here for the next 2-3 months
    plus cherry tomatoes. (I have a fairly extensive container garden).

    We are hoping for a few cherry tomatoes this year, Andrea is trying again
    to keep a plant alive on our balcony.

    Yes, a lot of teamwork here. Tinight the Beef stwe was started too
    late for dinner, so I'll ask Don to do the honors and we'll have beef
    stew for breakfast (grin). I needed to start the stew earlier, oops.

    Sounds like a good breakfast to me!!

    Shawn

    ... For every action there's an equal and opposite criticism.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Dave Drum@1:18/200 to Ruth Haffly on Mon Jun 10 06:49:27 2024
    Ruth Haffly wrote to Dave Drum <=-

    Never been to either place, people traps run by a mouse.

    I've never been to either. The California version had too many rules
    and dress codes for me to be comfortable. I could care less about the rides (except the Monorail - which would have been neat) and "skill" games. Even when I was a child during the last century the only ride
    I cared to squander my lawn-mowing and paper route money on was the Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall
    of Death". But tht was before I learned about centrifugal force and
    then understood the "gimmick" that let it works as an exhibit.

    My favorite was the ferris wheel. Steve went to the Florida park the
    year after it opened; the girls both went to the California one on
    school trips when we were in AZ.

    Our Ferris Wheel was copied from one the owner of the Eli Bridge Co. had
    seen at the Columbian Exposition. This first “Big Eli” Wheel debuted in Jacksonville, Illinois’ own Central Park on May 23, 1900. (corner Main
    and Morton streets. The Wheel was a great success and, in 1906, Sullivan incorporated the Eli Bridge Company by taking on capital investors to mass-produce his wheels.

    Big Eli #17 is a nice sized working/display wheel located at the main intersection in town. The north-east corner of what used to the main
    insane asylum and is now a school for "developmentally disabled". The Jacksonville Rotary Clud still operated the ride with profits going to
    their charitable works.

    https://showmensmuseum.org/vintage-carnival-rides/eli-ferris-wheel/

    The last time I rode a ferris wheel it was the double wheel Eli at my
    Illinois State Fair's "Happy Hollow" The dratted thing broke down and
    we had to be rescued by the fire department's hook & ladder guys. Never
    Again!


    8<----- Coffee Break ----->8

    Never tackled a French press. I've a Hamilton-Beach single cup coffee
    aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
    the Serious & Getback branding. It has an internal water filter, uses
    the conical coffee filters and I can set it to the start brewing on
    the built in timer. So at 04:00 the Yehudi wakes up and makes my
    coffee.

    I've kidded Steve about being a coffee snob but he's not really. No gourmet beans, ground just before use but he does grind his own.

    I developed a blend if pre-roasted beans that I quite liked and would
    grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell
    House Intense Bold and Folger's Black Silk and alternated between
    those depending on which is on sale when I need to re-stock.

    Two was of making tea. Single cups - like you, I use a tea bag and hot (boiling or nearly so) water. For multiple cups - or for Iced Tea I
    use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
    very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL

    We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.

    My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
    until (and including) lunchtime my go-to is Twining's Breakfast Tea or Lipton if the market was out of Twinings.

    I go for Tetley British Blend most mornings, treat myself on Sunday mornings to Good Earth's Original Sweet and Spicy.

    I tried the well-known and much ballyhooed Earl Grey tea ... once. I do
    NOT like oil of bergamot as a beverage. Although it is useful in some
    recipes.

    All straight up - like my coffee. No milk, no sugar, no sweetners.

    One packet of stevia for me, unless we're hitting the road. Then the
    tea is brewed just a bit longer, goes into a travel mug that keeps it
    warm about 8 hours. It gets 2 packets of stevia then.

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

    Title: Earl Grey Tea Cake With Dark Chocolate and Orange Zest
    Categories: Cakes, Desserts,
    Yield: 9 servings

    MMMMM-------------------------FROSTING-------------------------------
    3/4 c (180 mL) heavy cream
    2 ts Loose Earl Grey tea
    1/4 c (30 g) confectioners' sugar
    1/2 c (115 g) mascarpone or
    - softened cream cheese * MMMMM---------------------------CAKE---------------------------------
    1/2 c (115 g) unsalted butter;
    - room temp, more to grease
    - the pan
    1 1/2 c (190 g) A-P flour
    1 tb Loose Earl Grey tea
    1 ts Baking powder
    1/2 ts Kosher salt
    1 c (200 g) granulated sugar
    2 ts Freshly grated orange zest;
    - from 1 large orange
    2 lg Eggs; room temp
    1/2 c (120 mL) whole milk; room
    - temp
    1/4 c (45 g)chop'd dark chocolate

    PREPARE THE FROSTING: In a small saucepan, bring 1/2
    cup/120 mL heavy cream to a simmer over medium-high
    heat. Stir in the tea, remove from the heat, cover and
    let stand for at least 30 minutes and up to 1 hour.
    Strain the tea through a fine-mesh sieve, discarding the
    solids, and chill the remaining cream until completely
    cold, at least 1 hour.

    PREPARE THE CAKE: Heat the oven to 350 degrees. Butter
    an 8" round cake pan and line with parchment paper. In a
    medium bowl, whisk together the flour, tea, baking
    powder and salt.

    In large bowl, beat the butter and sugar with an
    electric mixer on medium until light and fluffy, about 3
    minutes. Add the orange zest and beat to combine. Add
    the eggs, one at a time, and beat until combined,
    scraping the sides of the bowl as necessary. Beat in the
    flour mixture on low, until just combined, then beat in
    the milk. (Don’t overmix.) Add the chocolate and fold it
    in using a spatula. Transfer the batter to the prepared
    pan and smooth the top. Bake just until a toothpick
    comes out with moist crumbs attached, 30 to 35 minutes.
    Transfer to a rack to cool for about 15 minutes. Then
    tip the cake out onto the rack to cool completely.

    To finish the frosting, add the remaining 1/4 cup/60 mL
    cream and the confectioners' sugar to the tea cream.
    With an electric mixer on medium, beat the cream mixture
    until medium-stiff peaks form, 2 to 3 minutes. Add the
    mascarpone and beat just until stiff peaks form. (Do not
    overmix.) Top the cake with the frosting to serve. Store
    leftovers covered in the fridge for up to 3 days; let
    come to room temperature before serving.

    * TIP: If using cream cheese instead of mascarpone,
    because it has a thicker consistency, whip the cream
    cheese with the confectioners' sugar first, then add the
    whipped tea cream.

    By: Samantha Seneviratne

    Yield: 8 to 10 servings

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

    Uncle Dirty Dave's Archives

    MMMMM


    ... Tagline procurement isn't stealing...it's an art and a science.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Mon Jun 10 07:14:06 2024
    Ruth Haffly wrote to Dave Drum <=-

    The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
    but Steve and I found them pretty much in line with what we pay.

    Kroger is still the #1 supermarkt retailer in America, Albertsons is
    in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.

    None of the first 3 in our area; Kroger was, but none in the last
    decade or so.

    To be fair - Kroger includes many regional brands like the no-frills
    Ruler Foods we have here. They (kroger) also own Ralphs, Dillons,
    Smith's, Roundy's, King Soopers, Fry's, QFC, City Market, Owen's,
    Jay C, Pay Less, Baker's, Gerbes, Harris Teeter, Pick N' Save, Copps,
    Metro Market, Mariano's, Fred Meyer, Food 4 Less, Foods Co.

    And they are tussling with the anti-trust arm of the US gummint over
    their proposed aquisition of #2 Albertson's which will include: Safeway,
    Vons, Jewel-Osco, Shaw’s, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Carrs and Haggen

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

    I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.

    We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
    pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
    anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.

    When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a
    pocket in a thick chop and stuff it (literally) with the mixture.
    Cooking for one most of the time it's a genuine P.I.T.A. to stuff
    a pork chop. Bv)=

    That's why I do pork chops and stuffing as it's not fun to stuff just 2 chops. (G)

    OK. You talked me into it. Now to finger out how to do just enough dressing
    for one. Bv)=

    But Popeyes keeps me afloat.

    We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.

    I buy very little at Harbor Freight as I don't care to support Comrade
    Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is
    a bit more expen$ive.

    They have a lot of tools that are a decent price, most of them fairly sturdy (had some duds over the years). I've bought some of their
    organiser boxes for sewing/crafting stuff over the years.

    I've got one of their collapsible hand trucks that I keep in the trunk
    of my car. It has come in handy more than once.

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

    Title: Whole Wheat-Sausage Stuffing
    Categories: Stuffing, Pork, Breads, Vegetables, Herbs
    Yield: 6 Servings

    1/2 lb Pork sausage
    1/2 c Chopped bell pepper
    1/2 c Chopped onion
    1/2 c Chopped celery
    1 c Chicken broth
    1 ts Salt
    1/2 ts Sage
    1/2 ts Crushed rosemary
    1/2 ts Thyme
    4 c Whole-grain wheat bread
    - cubes

    Brown sausage. Add bell pepper, celery and onion; cook
    until crisp-tender.

    Stir in chicken broth and seasonings; bring to a boil.
    Remove from heat. Stir in bread cubes; toss lightly
    until moisture is absorbed. Cover and let stand about
    five minutes.

    Makes 6 servings

    From: http://www.recipelink.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Never pick a fight with a dinosaur; you'll get jurasskicked.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Jun 10 11:40:43 2024
    Hi Dave,


    My favorite was the ferris wheel. Steve went to the Florida park the
    year after it opened; the girls both went to the California one on
    school trips when we were in AZ.

    Our Ferris Wheel was copied from one the owner of the Eli Bridge Co.
    had seen at the Columbian Exposition. This first “Big Eli” Wheel debuted in Jacksonville, Illinois’ own Central Park on May 23, 1900. (corner Main and Morton streets. The Wheel was a great success and, in 1906, Sullivan incorporated the Eli Bridge Company by taking on
    capital investors to
    mass-produce his wheels.

    Big Eli #17 is a nice sized working/display wheel located at the main intersection in town. The north-east corner of what used to the main insane asylum and is now a school for "developmentally disabled". The Jacksonville Rotary Clud still operated the ride with profits going to their charitable works.

    Sounds like fun. One day I may get to ride the big ferris wheel in
    London. I don't think it was there when I visited the city in the late
    80s.

    8<----- Coffee Break ----->8

    Never tackled a French press. I've a Hamilton-Beach single cup coffee
    aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
    the Serious & Getback branding. It has an internal water filter, uses
    the conical coffee filters and I can set it to the start brewing on
    the built in timer. So at 04:00 the Yehudi wakes up and makes my
    coffee.

    I've kidded Steve about being a coffee snob but he's not really. No gourmet beans, ground just before use but he does grind his own.

    I developed a blend if pre-roasted beans that I quite liked and would grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell House Intense Bold and Folger's Black Silk and alternated between
    those depending on which is on sale when I need to re-stock.

    He usually gets his beans at Cost Plus World Market or one of the big
    savings stores (Costco).

    (boiling or nearly so) water. For multiple cups - or for Iced Tea I
    use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
    very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL

    We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.

    My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
    until (and including) lunchtime my go-to is Twining's Breakfast Tea or Lipton if the market was out of Twinings.

    I go for Tetley British Blend most mornings, treat myself on Sunday mornings to Good Earth's Original Sweet and Spicy.

    I tried the well-known and much ballyhooed Earl Grey tea ... once. I
    do NOT like oil of bergamot as a beverage. Although it is useful in
    some recipes.

    Not one of our favorites either.

    All straight up - like my coffee. No milk, no sugar, no sweetners.

    One packet of stevia for me, unless we're hitting the road. Then the
    tea is brewed just a bit longer, goes into a travel mug that keeps it
    warm about 8 hours. It gets 2 packets of stevia then.

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


    ... There cannot be a crisis today; my schedule is already full.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Jun 10 11:45:24 2024
    Hi Dave,

    Kroger is still the #1 supermarkt retailer in America, Albertsons is
    in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.

    None of the first 3 in our area; Kroger was, but none in the last
    decade or so.

    To be fair - Kroger includes many regional brands like the no-frills
    Ruler Foods we have here. They (kroger) also own Ralphs, Dillons, Smith's, Roundy's, King Soopers, Fry's, QFC, City Market, Owen's,
    Jay C, Pay Less, Baker's, Gerbes, Harris Teeter, Pick N' Save, Copps, Metro Market, Mariano's, Fred Meyer, Food 4 Less, Foods Co.

    OK, we do have Harris Teeter. Shopped Smith's from time to time when we
    were in AZ and the commissary didn't have what I wanted.


    I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.

    We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
    pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
    anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.

    When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a
    pocket in a thick chop and stuff it (literally) with the mixture.
    Cooking for one most of the time it's a genuine P.I.T.A. to stuff
    a pork chop. Bv)=

    That's why I do pork chops and stuffing as it's not fun to stuff just 2 chops. (G)

    OK. You talked me into it. Now to finger out how to do just enough dressing for one. Bv)=

    Make a batch, freeze it in meal size portions using the vaccuum packer.


    But Popeyes keeps me afloat.

    We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.

    I buy very little at Harbor Freight as I don't care to support Comrade
    Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is
    a bit more expen$ive.

    They have a lot of tools that are a decent price, most of them fairly sturdy (had some duds over the years). I've bought some of their
    organiser boxes for sewing/crafting stuff over the years.

    I've got one of their collapsible hand trucks that I keep in the trunk
    of my car. It has come in handy more than once.

    We have one in our truck also, got it for free at a yard sale a couple
    of months ago.


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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Tue Jun 11 17:05:43 2024
    Re: Ravioli
    By: Shawn Highfield to CAROL SHENKENBERGER on Mon Jun 10 2024 06:46 am

    Quoting Carol Shenkenberger to Shawn Highfield <=-

    juices by leaving the skins on until hot water thaw of just the exterior so they slip off.

    I'm going to try for sure and will let you know. :)

    Looks like I'm cropping 4 tomatoes a day here for the next 2-3 months plus cherry tomatoes. (I have a fairly extensive container garden).

    We are hoping for a few cherry tomatoes this year, Andrea is trying again
    to keep a plant alive on our balcony.

    Yes, a lot of teamwork here. Tinight the Beef stwe was started too late for dinner, so I'll ask Don to do the honors and we'll have beef stew for breakfast (grin). I needed to start the stew earlier, oops.

    Sounds like a good breakfast to me!!

    Shawn

    ... For every action there's an equal and opposite criticism.

    Yes, breakfast was good! I made up biscuits to go with it.

    Good luck on the tomatoes! Just remember, big pot for them. My plants are in 6ft long 12 inch high and 16 inch wide containers with drain holes at the bottom mostly. I started this type of 'farming' on a balcony. then contiued in various places like Japan and so on.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Shawn Highfield@1:154/700 to CAROL SHENKENBERGER on Wed Jun 12 07:35:00 2024
    Quoting Carol Shenkenberger to Shawn Highfield <=-

    Good luck on the tomatoes! Just remember, big pot for them. My
    plants are in 6ft long 12 inch high and 16 inch wide containers with
    drain holes at the bottom mostly. I started this type of 'farming' on
    a balcony. then contiued in various places like Japan and so on.

    Yes she's got it in a big pot. She needs a win with this so bad.

    Shawn

    ... This tagline not sponsored by Pepsi in any way.
    --- SBBSecho 3.20-Linux
    * Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)
  • From Carol Shenkenberger@1:275/100 to Shawn Highfield on Fri Jun 14 15:43:12 2024
    Re: Ravioli
    By: Shawn Highfield to CAROL SHENKENBERGER on Wed Jun 12 2024 07:35 am

    Quoting Carol Shenkenberger to Shawn Highfield <=-

    Good luck on the tomatoes! Just remember, big pot for them. My
    plants are in 6ft long 12 inch high and 16 inch wide containers with drain holes at the bottom mostly. I started this type of 'farming' on a balcony. then contiued in various places like Japan and so on.

    Yes she's got it in a big pot. She needs a win with this so bad.

    Shawn

    ... This tagline not sponsored by Pepsi in any way.

    She'll do fine then! Here, 6ft long sections on container (see above) get 3 tomato plants then inbeteen is marigolds or a small lettuce patch. Basically 'tight planting'. The maigold is to deter rats which are a problem here.

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)