Shawn Highfield wrote to DAVE DRUM <=-

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!

Soetimes the simple recipes are the best. At 82 (as of today) my taster
no longer does "subtle". So I likes the bold flavors. Bv)=

Fingered out where I'm going to put my asparagus bed. Now all I have
to do is find a willing kid to dig the trench for the roots. I haven't
been able to run an idiot stick since my doctor told me to cease.

Here's a bold flavour asparagus recipe. The problem I found is that it's
so *bold* that I can't taste the asparagus. Just the other main items.

Sure does liven up a party, though.

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

Title: Bacon-Wrapped Sriracha Asparagus
Categories: Five, Sides, Pork, Vegetables, Chilies
Yield: 15 Servings

1 lb Sliced smoked bacon
1 lb Fresh asparagus spears;
- trimmed
5 tb Shark Brand Sriracha sauce *

* "Rooster (Huy Fong) sauce may be substituted but be
sure to stir into it a healthy pinch of garlic powder.

Preheat grill for medium heat and lightly oil the grate.

Divide asparagus into sets of 3 spears; push 1 toothpick
through the asparagus bases and 1 toothpick near the tops
to secure the sets.

Spread about 1 teaspoon sriracha sauce along the entire
length of each slice of bacon.

Secure a slice of bacon to the asparagus using the
toothpick at the base of the asparagus and wrap bacon,
sriracha-side facing inwards, around asparagus, securing
the other end of the bacon to the top toothpick; repeat
with remaining bacon and asparagus. Place wrapped
asparagus sets in the bottom of a disposable aluminum foil
pan.

Cook on the preheated grill, turning asparagus sets
occasionally, until bacon is cooked through and crisp,
about 20 minutes.

Recipe by: Donald Duboo

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... MOM'S HINT #053: Thirteen is too late to put them up for adoption.
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Quoting Dave Drum to Shawn Highfield <=-

Soetimes the simple recipes are the best. At 82 (as of today) my

Happy birthday.

taster no longer does "subtle". So I likes the bold flavors. Bv)=

I'm okay either way still. I don't think I'll see 82 so I won't need
to worry about that. :)

to do is find a willing kid to dig the trench for the roots. I haven't been able to run an idiot stick since my doctor told me to cease.

Good luck. Hopefuly one of the kids will step up.

Sure does liven up a party, though.

I'd like it, but it would kill Andrea who thinks black pepper is very
spicy.

Shawn

... My hard drive is full! Maybe I'll try this message section thing...
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Shawn Highfield wrote to Dave Drum <=-

Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted.

Soetimes the simple recipes are the best. At 82 (as of today) my

Happy birthday.

taster no longer does "subtle". So I likes the bold flavors. Bv)=

I'm okay either way still. I don't think I'll see 82 so I won't need
to worry about that. :)

One never knows, Both of my parents snuffed it in their mid-50s. So, I
hadn't a klew I'd still be feeling decent (except for a few wobbles and
a part that no longer works except as a fire hose) and loking forward
to possibly retiring one day.

to do is find a willing kid to dig the trench for the roots. I haven't been able to run an idiot stick since my doctor told me to cease.

Good luck. Hopefuly one of the kids will step up.

I've put the word out. Besides digging the trenches for the roots I'll
need him/her to move 4 cubic yards of Central Illinois black topsoil
into the planters/containers.

Sure does liven up a party, though.

I'd like it, but it would kill Andrea who thinks black pepper is very spicy.

Heat tolerance seems to be an aquired thing. And like muscle tone it
has to be maintained. I know my tolerance has slid down the scale since
I quit cooking chilli in competitions. Ah well. I've got some prik kee
noo (Bird's Eye) chilies growing in a window box. Maybe I'll make another
batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce.

Especially since Who Flung Foo is having trouble getting enough chilies
for their Rooster Sauce.

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

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

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

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

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

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

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

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

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

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM


... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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Quoting Dave Drum to Shawn Highfield <=-

Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted.

That is odd. I'm just a user now, bounce between outpost, pharcyde (i'd
say is my main call now) and another millennium. Oh and possum lodge!

One never knows, Both of my parents snuffed it in their mid-50s. So, I

I've had some health issues already that have shortened my lifespan, but honestly I've had a full life and done pretty much everything I ever wanted
to. I wish I didn't have to work but other then that....

and a part that no longer works except as a fire hose) and loking
forward to possibly retiring one day.

I wish. :)

Heat tolerance seems to be an aquired thing. And like muscle tone it
has to be maintained. I know my tolerance has slid down the scale

She's just never been able to take it. She's pretty white.

prik kee noo (Bird's Eye) chilies growing in a window box. Maybe I'll
make another batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce.

I need to make my hot sauce. I don't really have a recipe but I have
3 peppers, garlic, peaches, and this and that in it. More flavour then
heat as I don't have the tolerance I used to.

Especially since Who Flung Foo is having trouble getting enough
chilies for their Rooster Sauce.

Yeah.. I'm not going to die without rooster sauce, but it is handy when
I'm too lazy to make my own.

Shawn

... Great! Now if we can just keep it from exploding!

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* Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)

Shawn Highfield wrote to Dave Drum <=-

Quoting Dave Drum to Shawn Highfield <=-

Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted.

That is odd. I'm just a user now, bounce between outpost, pharcyde
(i'd say is my main call now) and another millennium. Oh and possum lodge!

Which is why I commented. I use the three regulars (Outpost, Capital City
and here (SESTAR) pretty equally. Used to visit Prizm regularly bur it's
down for the count apparently.

One never knows, Both of my parents snuffed it in their mid-50s. So, I

I've had some health issues already that have shortened my lifespan,
but honestly I've had a full life and done pretty much everything I
ever wanted to. I wish I didn't have to work but other then that....

I've been dragged back from the brink by the doctors several times. And
each time I've learned something new about my body.

and a part that no longer works except as a fire hose) and loking
forward to possibly retiring one day.

I wish. :)

I could scrape by with just the monthly Social Security cheque. But what
I make at my job allows me some toys and indulgences. And gets me out
and a about rather than just vegging out. I've seen too many of my old
pals quit working, plop down on te couch with a bowl of popcorn and the
remote control. And soon be carried out feet first by the coroner.

Heat tolerance seems to be an aquired thing. And like muscle tone it
has to be maintained. I know my tolerance has slid down the scale

She's just never been able to take it. She's pretty white.

People like that are rare but I know they exist.

prik kee noo (Bird's Eye) chilies growing in a window box. Maybe I'll
make another batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce.

I need to make my hot sauce. I don't really have a recipe but I have
3 peppers, garlic, peaches, and this and that in it. More flavour then heat as I don't have the tolerance I used to.

Especially since Who Flung Foo is having trouble getting enough
chilies for their Rooster Sauce.

Yeah.. I'm not going to die without rooster sauce, but it is handy when I'm too lazy to make my own.

I actually prefer Shark brand Sriracha which is actually made in Thailand
while Huy Fong (Rooster sauce) is made in Rancho Cucamonga, Califunny.

Huy Fong's best product is a co-op between them and Red Gold. A Sriracha Ketchup - that will light up your French fries. Bv)=

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

Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings

5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb + (3 ts) chilli spice
1/2 ts Fresh black pepper

* NOT the hot chocolate drink mix with sugar and other
nasties that don't go well in my chilli.

Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's,
Mexene or Chilli Man will work pretty well. Ray's Chilli
owner says he is bringing out a line of chilli mix as soon
as he finds a spice company to mix and package to his
recipe. Apparently it has different requirements from using
spices to can chilli.

Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.

Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
spice per batch. When browned and crumbled drain excess fat
and add to dutch oven. Repeat until all ground beef is in
the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot.

You will probably find that you'll need to add the remaining
tablespoon of garlic powder and the tablespoon of ground
cumin. You may also want to add an additional tablespoon of
chilli powder at this time. Trust me on the garlic and
cumin. It adds the final kick.

For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.

As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.

From: Uncle Dirty Dave's Kitchen
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Sun, 19 Sep 1999

From: http://www.pepperfool.com

MMMMM

... I don't exercise on purpose. Rather be comfortable even if I die sooner. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Shawn Highfield <=-

I've been dragged back from the brink by the doctors several times.
And each time I've learned something new about my body.

That's a good thing.

I could scrape by with just the monthly Social Security cheque. But

Mine will be very very small. I didn't pay into the CPP until 2 years ago
as I was self employeed most of my life.

what I make at my job allows me some toys and indulgences. And gets me
out and a about rather than just vegging out. I've seen too many of my
old pals quit working, plop down on te couch with a bowl of popcorn and the remote control. And soon be carried out feet first by the coroner.

Agreed there. Even if I won the lottery I would still work weekends or something just to get out and be around people.

Shawn

... A clean desk is a sign of a cluttered desk drawer.

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* Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)

Shawn Highfield wrote to Dave Drum <=-

I've been dragged back from the brink by the doctors several times.
And each time I've learned something new about my body.

That's a good thing.

As Winnie the Churchill once said "I always enjoy learning. I do not
always enjoy being taught". I think that's in my taglines file but I'm
too lazy (at 04:30) to go check. Bv)=

I could scrape by with just the monthly Social Security cheque. But

Mine will be very very small. I didn't pay into the CPP until 2 years
ago as I was self employeed most of my life.

US Social Security collects a percentage of self-employment income when
taxes are filed every year. Up to a maximum amount. A couple of years when
I was in the printing and graphic arts racket I got tagged for the max.
Also when I was trailer trucking.

what I make at my job allows me some toys and indulgences. And gets me
out and a about rather than just vegging out. I've seen too many of my
old pals quit working, plop down on te couch with a bowl of popcorn and the remote control. And soon be carried out feet first by the coroner.

Agreed there. Even if I won the lottery I would still work weekends or something just to get out and be around people.

My friend (and fellow chilli cook) Les is 87 this year and he still does volunteer work for the local Habitat for Humanity - running their wood
shop, repairing mildly damaged furniture items, etc. And he sits on the
boards of a couple non-profits .... still. Although he claims he is
slowing down - he's amazing. He's had to take it easy the past couple
of months due to heart issues. But he's chomping at the bit to get back
to doing .... to the displeasure of his new(ish) wife.

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

Title: Charity Event Grilled Pineapple Rice
Categories: Rice, Fruits, Herbs, Citrus
Yield: 4 Servings

2 c Prepared jasmine rice
1 c Chopped, grilled, fresh
- pineapple
1/2 c Chopped, grilled, green
- onions
1/4 c Rough chopped cilantro
1/4 c Pineapple juice
Zest and juice of 1 lime
Salt

Prepare rice according to packaging instructions.

Grill the green onions, turning frequently for about 2-3
minutes until there are dark brown grill marks.

Grill the pineapple on each side until there are dark
brown grill marks.

Small dice the pineapple and green onion, and rough chop
the cilantro.

Add the diced pineapple, green onion, cilantro, lime
zest, lime juice, and pineapple juice to the rice and
stir until combined.

Add salt to taste.

Servings: 4

RECIPE FROM: https://recipes.hastybake.com

Uncle Dirty Dave's Archives

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum was heard saying....

US Social Security collects a percentage of self-employment income when

I chose not to pay into the CPP. I would rather be able to live my life
now as I didn't expect to make it even to this age.

boards of a couple non-profits .... still. Although he claims he is slowing down - he's amazing. He's had to take it easy the past couple
of months due to heart issues. But he's chomping at the bit to get back
to doing .... to the displeasure of his new(ish) wife.

Sounds like a friend of mine here. Never seen someone so busy; sold his business to retire. Works at least 160 hours a week. LOL




Shawn

... SENILE.COM found...Out of Memory...
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Shawn Highfield wrote to DAVE DRUM <=-

US Social Security collects a percentage of self-employment income when

I chose not to pay into the CPP. I would rather be able to live my
life now as I didn't expect to make it even to this age.

In USA one doesn't have a choice - which can be a good thing. Few (very
few) think of the future further than where the next bee/burger/etc. is
coming from. Of course, I'm in that group, too. Had no idea I'd get this
ols since both parental units snuffed it in their mid 50s. I might have
made different plans had I known.

boards of a couple non-profits .... still. Although he claims he is slowing down - he's amazing. He's had to take it easy the past couple
of months due to heart issues. But he's chomping at the bit to get back
to doing .... to the displeasure of his new(ish) wife.

Sounds like a friend of mine here. Never seen someone so busy; sold
his business to retire. Works at least 160 hours a week. LOL

Our local fish wrapper has a "First Citizen" award every year which is generally won by a "do-good" with deep pockets. I'm assembling photos
and data on Les' unpaid career in public service and helping out others
on the Q.T. with his friends and acquaintances sworn to secrecy. It will
be really neat if he wins. I had to let Sara (his newish wife) in on the
deal so she can help keep him in the dark. Bv)=

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

Title: Cheese & Spinach Stuffed Shells
Categories: Chees, Pasta, Greens, Sauces
Yield: 7 servings

2 c Cottage cheese; small curd
10 oz Box chopped spinach; thawed,
- well drained
1 c Shredded mozzarella cheese
1/4 c Grated parmesan cheese
1 ts Italian seasoning
20 Jumbo pasta shells; cooked
24 oz Jar spaghetti sauce

Set oven @ 400ºF/205ºC.

Mix cottage cheese, spinach, 1/2 cup mozzarella,
parmesan and seasoning. Spoon into shells.

Spoon half the sauce into a 13" X 9" baking dish. Add
filled shells.

Top with remaining sauce. Cover and bake for 25 minutes
or until heated through. Top with remaining mozzarella
and bake uncovered for another 2 minutes or until the
cheese melts.

Makes: 6 to 8 servings

Gabriella Gennarelli, Partner Family

Habitat for Humanity of Summit County; Akron, Ohio

RECIPE FROM: https://www.hfhsummitcounty.org

Uncle Dirty Dave's Archives



... Only choose between the lesser of teo evils when you can't have both.
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