Shawn Highfield wrote to Dave Drum <=-

Looks good. I got some pork tamales with red sauce at the

Including my share. I have never been a fan of tamales for some
reason. A popular Springfield chilli dish is a thing called the

I've always wanted to try one, but they are just not on any menu's
here, even the "real" mexican places.

You're not looking hard enought:

https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+ON

Bv)=

Or you can stop by any stupormarkup that sells Hormel or Derby canned
goods. Or make your own:

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

Title: Mario Lopez: Tamales Tradition
Categories: Pork, Vegetables, Chilies, Citrus, Beer
Yield: 20 Servings

2 Jalapeno chilies
1 bn Chopped cilantro
1 Diced yellow onion
2 tb Cumin
3 c Chicken stock
4 Poblano chilies
1 lb Halved tomatillos
3 lb Chunked boneless pork butt
6 cl Sliced garlic
1 Bottle ale
Lime wedges
4 tb Olive oil
Salt
Crema

MMMMM-----------------------MASA WRAPPERS----------------------------
1/2 c Lard
2 c Masa harina
Corn husks; rinsed; soak 2
- hours in warm water
1 c Chicken stock
Salt

Set your oven to 450ºF/232ºC.

Toss peppers in olive oil and salt them.

Roast in the oven for 15 minutes, to dark brown.

Let cool. Then remove skin and seeds.

Puree peppers with half your cilantro, plus salt and
tomatillos.

Heat oil in a dutch oven to brown the pork with salt and
pepper.

Cook with garlic, onions, and cumin for two minutes.

Add beer with chicken stock. Bring to a boil; then simmer.

Put in remaining cilantro and tomatillo mix, simmering
to tenderize the pork for about 90 minutes.

Use lime wedges for seasoning.

Make the masa by mixing well with salt.

Alternate between masa harina and chicken stock to
create a smooth combination with a soft, doughy
consistency.

Press masa flat in the palm of your hand.

Put filling in the center and fold it around to seal it.

Wrap in corn husks and roll the edges to cover your
tamale.

Steam with the seams facing down for half an hour.

Serve hot with crema.

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

Uncle Dirty Dave's Archives

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Ruth Haffly wrote to Dave Drum <=-

Looks good. I got some pork tamales with red sauce at the farmer's
market this past week. Since Steve can't have the masa (corn), I will enjoy them all.

Including my share. I have never been a fan of tamales for some
reason. A popular Springfield chilli dish is a thing called the "Doubleheader" which is a bowl of chilli served over a tamale.
Even buried in good red chilli I don't care for them. Bv)=

OTOH, I like them. Probably had them for the first time when we were in AZ, got some nice home made tamales from a friend one year around Christmas. She said that the people she used to work with made them at that time of year & sold them as a fund raiser. Our daughter Deborah
was in a National Guard (She retired with 21 years active duty in
August.) unit that was heavily Mexican-American in the Phoenix area.
They had a tamale making day every year around Christmas, stocking everybody's freezers for the year. She gifted me with some a couple of times when we came out; I put them in the camper's freezer until we got home and enjoyed them sporadically thru out the year.

Enchiladas, now. That's a different story.

They're good too, as are chimichangas. Probably my least favorite
Mexican "street food" (hand held) would be tacos as they fall
apart too easily with the crisp, corn shell. Makes a mess all over
the place; I'd rather eat it at home, over a plate to catch the
fall out.

Don't they give you a wrapper? You can use that as a "bib" for the taco.
Or, if they offer it get a flour tortilla.

Chimichanga is an American invention - even if by a Mexican chef.

Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the early
1950s. She immediately began to utter a Spanish profanity beginning
"chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

And thus began a "new" dish. I prefer my burritos as original. In a soft
flour tortilla wrapper. If eating at a restaurant or at home - not in
the car or strolling down the boulevard I like a chalupa. This recipe
is my reconstruction of the chalupa served at Taco Grings

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

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

4 (10") flour tortillas
3 tb Olive oil; divided
1 c Diced onion; or more
2 cl Garlic; minced
1 lb Lean ground beef
1 oz Env taco seasoning
1/2 c Sour cream
2 c Shredded lettuce
14 1/2 oz Diced tomatoes w/green
- chilies; drained
1 c Shredded Mexican cheese
- blend or Cheddar

In large skillet set over medium heat, add 1 tb oil. Add
onion and garlic; cook, stirring occasionally, for 3 to
4 minutes or until softened. Add beef and taco
seasoning. Cook, stirring occasionally and breaking up
beef, for 6 to 8 minutes or until beef is starting to
brown.

Fry the tortillas in remaining oil until crisped to your
liking. Put on plates.

Divide beef mixture among tortillas and top with sour
cream, lettuce, tomato and cheese.

If desired, load up chalupas as well with guacamole,
pickled jalapeno pepper slices, sliced pitted olives and
hot sauce.

Uncle Dirty Dave's Kitchen

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Hi Dave,
On <Thu, 13 Nov 24>, you wrote me:

https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+
ON

That's Toronto. It's not really local. sure without traffic it's only 45 mins away, but
with the current state of traffic that is a 1.5-2 hour drive each way (if it's a good
day!). I'd rather drive to Ottawa (4 hours) then deal with the GD 401 west
of the dirty.

Or you can stop by any stupormarkup that sells Hormel or Derby canned goods. Or make your own:

I've never seen the canned ones, of course I always haven't really looked that hard. As for making my own, seems like waaaay too much work.

Shawn


--- Grumble
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Shawn Highfield wrote to Dave Drum <=-

https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+
ON

That's Toronto. It's not really local. sure without traffic it's only
45 mins away, but with the current state of traffic that is a 1.5-2
hour drive each way (if it's a good day!). I'd rather drive to Ottawa
(4 hours) then deal with the GD 401 west of the dirty.

OK. I've been mistooken all this time. I thought you lived in Tronna -
that's the way one of my racing buddies from Kitchener pronounced it.

Or you can stop by any stupormarkup that sells Hormel or Derby canned goods. Or make your own:

I've never seen the canned ones, of course I always haven't really
looked that hard. As for making my own, seems like waaaay too much
work.

For me even opening a can to get at tamales is too much effort for the
tiny reward involved. I'd much rather make my own dolmades.

Or just wait until Greek Easter week when the ladies of St. Anmthony's
do their week-long Greek Fest.

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

Title: Byzantine Dolmathes (Stuffed Grape Leaves)
Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
Yield: 60 Servings

1 Jar grapeleaves; or fresh

MMMMM--------------------------FILLING-------------------------------
2 tb Oil
1 lb Ground lamb or beef
2 md Onions; chopped
1 cl Garlic; pressed
2 c Water
1/2 c Tomato sauce
1 c Rice
2 tb Chopped mint
2 tb Chopped parsley
1/2 ts Salt
Pepper
1/8 ts Cinnamon
1/2 c Currants
1/4 c Port wine
1/4 c Pine nuts or walnuts
2 c Water
1 Lemon; juice only

MMMMM---------------------------SAUCE--------------------------------
3 lg Eggs
2 Lemons; strained juice only
1 c Hot broth

If using canned grape leaves, rinse off brine by floating
leaves in a basin of cold water. Prepare fresh vine leaves
by pouring a cup of boiling water over them in a bowl.
Drain. Spread 5 or 6 leaves out at a time on a flat surface.
Lay leaf stem side up. Snip off stem with kitchen shears.

MAKE FILLING: Heat oil in large frying pan. Fry meat, onions
and garlic on medium heat for 5 minutes, mixing it as it
cooks. Add water and remaining ingredients. Bring to a boil.
Cover. Reduce heat to simmer and cook 10 minutes, until
water is absorbed. Set aside until cool enough to handle.
Put 1 teaspoon of filling near stem. Bring left side of leaf
towards center, then bring right side towards center. They
will not always meet. Pick up stem end of leaf, tucking in
the filling. Roll away from you. It will be an oblong roll
like a sausage.

Line the bottom of a large skillet with 4 leaves. Place each
roll so that the tucked under end is on the bottom. Arrange
each roll snugly, one next to the other, until all the
leaves (except 3), and filling are gone. Place these leaves
flat on top of rolls. Place a flat dish on top of rolls also
to prevent their unravelling during cooking.

Add water and lemon juice. Bring to a boil. Cover. Reduce
heat to simmer and cook 45 minutes. When done, remove pot
from fire. Make Egg and Lemon Sauce and add to broth
immediately or serve without sauce either cold as an
appetizer or as a hot entree.

EGG AND LEMON SAUCE: Beat eggs until thick and light yellow,
at least 5 minutes, with an electric beater or 10 to 15
minutes by hand. Add juice slowly, beating all the while.
Mix 1 cup hot broth into beaten eggs, stirring it in quickly
with spoon (or wire whisk) so heat will not curdle the eggs.
Cook over very low heat until thickened.

From: "The Complete Greek Cookbook" by Theresa Karas
Yianilos. Avenel Books, New York.

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Hello Dave!

15 Nov 24 05:26, you wrote to me:

OK. I've been mistooken all this time. I thought you lived in Tronna - that's the way one of my racing buddies from Kitchener pronounced it.

Oshawa to be exact is where I am. Or "The Dirty Shwa" as it's known. T dot is not for me. :)

For me even opening a can to get at tamales is too much effort for the tiny reward involved. I'd much rather make my own dolmades.

I probably won't look for them then, however I am hitting up either wally world or costco at some point today so if I walk past a can I'll grab one but I doubt I'll see it.

Shawn

... Law of Supply: It's yours if you don't need nor want it.
---
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Shawn Highfield wrote to Dave Drum <=-

OK. I've been mistooken all this time. I thought you lived in Tronna - that's the way one of my racing buddies from Kitchener pronounced it.

Oshawa to be exact is where I am. Or "The Dirty Shwa" as it's known. T dot is not for me. :)

IOW you're not quite as far to the East as Kitchener is to the West. But
it looks like you're still in the Metro area. Bv)=

For me even opening a can to get at tamales is too much effort for
the tiny reward involved. I'd much rather make my own dolmades.

I probably won't look for them then, however I am hitting up either
wally world or costco at some point today so if I walk past a can
I'll grab one but I doubt I'll see it.

I dunno aboout Wal*Mart as I refuse to patronise them. But Costco should
have them. I suppose that if you like tamales they's be OK. But I'm just
not a fan. I think it's the gluey texture of the masa harina.

A lot of chilli recipes call for using masa flour as a thickener. But, contrarian that I am, use either cornstarch slurry or arrowroot. The
arrowroot stores and reheats better than the cornstarch without
"breaking" and becoming glop.

Anotheer of my favourite non-corny tamale substitutes:

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

Title: Cabbage Rolls
Categories: Vegetables, Beef, Pork, Chilies, Rice
Yield: 4 Servings

8 Cabbage leaves
1 tb Butter
1 lb Ground beef
1 lb Ground pork
10 oz Can Ro*Tel tomatoes w/green
- chilies
2 lg Onions; chopped
4 Green onions; chopped
2 cl Garlic; minced
3 Sprigs parsley; chopped
1/2 ts Salt
1/2 ts Red (cayenne) pepper
1/2 ts Black pepper
1 Jalapeno; chopped
10 3/4 oz Can Campbell's Cream of
- Mushroom soup; undiluted
1 c Fresh mushrooms; chopped
1 c Rice; cooked
15 oz Can tomato sauce

In a pot, bring enough water cover the cabbage leaves to
a boil. Add the cabbage leaves. Remove the leaves when
they are tender, about 5 minutes.

In a hot skillet, melt the butter and brown the meats.
Add the tomatoes, and simmer for 5 minutes. Add the
onions, the parsley, garlic, seasonings, jalapeno
pepper, cream of mushroom soup, mushrooms, and cooked
rice. Simmer for 2 minutes more.

Set the oven @ 350┬║F/175┬║C.

Lay out the cabbage leaves and fill each with an equal
amount of the meat mixture. Roll up each one into a
bundle and secure with a toothpicks. (Or tie with thread
~ UDD)

In a baking dish, place the cabbage rolls. Add the
tomato sauce and and enough water to completely cover
the rolls. Cover the dish with aluminum foil. Place the
covered dish in the 350┬║F/175┬║C oven. Bake for about 1
hour.

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
published 1987

Uncle Dirty Dave's Kitchen

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Ruth Haffly wrote to Dave Drum <=-

Enchiladas, now. That's a different story.

They're good too, as are chimichangas. Probably my least favorite
Mexican "street food" (hand held) would be tacos as they fall
apart too easily with the crisp, corn shell. Makes a mess all over
the place; I'd rather eat it at home, over a plate to catch the
fall out.

Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.

Actually, never had them as street food, but knowing how messy at home tacos can be............ Given a choice, I'll break up the taco shell
and make taco salad out of the fixin's.

We have a couple Mexican food trucks here and their tacos come with a
paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.

Chimichanga is an American invention - even if by a Mexican chef.

Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

I remember reading about it when we lived in AZ and Bill Clinton
visited El Charro. The restaurant publicised his visit and what he ate, also making mention of the fact that they were the originators of the chimi. We never ate there; there were good Mexican places in Sierra
Vista that were closer and less expensive. Chimichangas are also good baked instead of fried, don't get the extra caloris of the fat and yes, they are crispy/crunchy.

Never had one baked

And thus began a "new" dish. I prefer my burritos as original. In a
soft flour tortilla wrapper. If eating at a restaurant or at home -
not in the car or strolling down the boulevard I like a chalupa.
This recipe DD> is my reconstruction of the chalupa served at
Taco Grings

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a nice
Junior Chalupa (medium heat). They also offer a Chalupa (no junior in the
name) for U$3 more. I ordered one once to see what was the difference.
Three bucks. And that same meal. So no I *always* order the "Junior". Bv)=

One thing I've not seen at any of the local Mexican places or food trucks
is "Street Corn" - which I've read a lot about. And which I'd try jst to
see what all of the buzz is about.

You'll likely never make this at home given Steve's corn allergy - but,
it do look interesting. I'd leave the cilantro off, though.

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

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

4 Ears fresh sweet corn
2 Jalapeno peppers
3 tb Oil; divided
3/4 ts Salt; divided
1/4 c Panko bread crumbs
1/2 ts Smoked paprika
1/2 ts Dried Mexican oregano
4 oz Cream cheese; softened
1/4 c Media crema table cream or
- sour cream thinned with 1
- teaspoon milk
2 tb Lime juice
Ground chipotle pepper or
- chilli spice mix
Chopped fresh cilantro and
- lime wedges; opt

Husk corn. Rub corn and jalapenos with 2 tablespoons
canola oil. Grill, covered, on a greased grill rack over
medium-high direct heat until lightly charred on all
sides, 10-12 minutes. Remove from heat. When jalapenos
are cool enough to handle, remove skin, seeds and
membranes; chop finely. Set aside.

Sprinkle corn with 1/2 teaspoon salt. In a small
skillet, heat remaining oil over medium heat. Add panko;
cook and stir until starting to brown. Add paprika and
oregano; cook until crumbs are toasted and fragrant.

Meanwhile, combine cream cheese, crema, lime juice and
remaining salt; spread over corn. Sprinkle with bread
crumbs, jalapenos and chipotle pepper. If desired,
sprinkle with cilantro and serve with lime wedges.

Crystal Schlueter, Northglenn, Colorado

Makes: 4 servings

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

Uncle Dirty Dave's Archives

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Hi Dave,
On <Sun, 16 Nov 24>, you wrote me:

IOW you're not quite as far to the East as Kitchener is to the West.
But it looks like you're still in the Metro area. Bv)=

Yes I am. Pretty close as the crow flys, just not as close as it looks
on a map when you factor in just how busy the 401 is.

I dunno aboout Wal*Mart as I refuse to patronise them. But Costco

I was at wally world yesterday and I did look for them, could not find
any. However our Mexican population is almost nil, I don't have the
official data, but I would guess it to be 5% or less.

The arrowroot stores and reheats better than the cornstarch without "breaking" and becoming glop.

I've not really used masa flour. I think I made taco's once but had to
cook them in the cast iron and they were not quite the right shape. ;)

Title: Cabbage Rolls

Got a bunch from a co worker this year. Darn good. :)

Shawn



* SeM. 2.26 * Good customers are as rare as latinum
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Shawn Highfield wrote to Dave Drum <=-

IOW you're not quite as far to the East as Kitchener is to the West.
But it looks like you're still in the Metro area. Bv)=

Yes I am. Pretty close as the crow flys, just not as close as it looks
on a map when you factor in just how busy the 401 is.

We've some roads like that here especially at certain times of the day.
Like when the office lemmings are late for Oh Beer Thirty. Bv)=

I dunno about Wal*Mart as I refuse to patronise them. But Costco

I was at wally world yesterday and I did look for them, could not find any. However our Mexican population is almost nil, I don't have the official data, but I would guess it to be 5% or less.

The arrowroot stores and reheats better than the cornstarch without "breaking" and becoming glop.

I've not really used masa flour. I think I made taco's once but had to cook them in the cast iron and they were not quite the right shape. ;)

I have a cast iron deal that looks like a little griddle. It's called a
comal. For making corn tortillas

Title: Cabbage Rolls

Got a bunch from a co worker this year. Darn good. :)

Depending on which ethnicity made them there is a wide range of flavours.

The Polish are different from the Greek. Which are different from the Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in the Russian cuisine and pierogi in Poland.

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

Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings

3/4 lb Ground pork *
3/4 lb Ground beef *
1/2 lb Hungarian sausage or mild
- Pepperoni; sliced 1"
2 lg Raw eggs
2 ts Salt
1 tb Paprika
1/2 ts Peppercorns
3/4 lb Raw rice
2 lg Turkish bay (laurel) leaves
2 lg White onions; chopped
3 tb Shortening, peanut oil or
- lard
1 lg Head cabbage
32 oz Bottle or bag sauerkraut;
- rinsed in cold water

* you can also make it with all ground beef

Brown the chopped onion in shortening, and place in
mixing bowl with ground meats, raw eggs, uncooked rice,
paprika, salt.

Mix well with your clean hands.

Take out the core of the cabbage. Leave head whole.
Place in large pot of boiling water to wilt the outer
leaves. You will be able to gently pull off whole
cabbage leaves. Trim off thick center vein of cabbage
leaves. Make a pile of leaves on your work station. You
may want to shake excess water off.

Place 2 Tbsp. of meat and rice mixture on a leaf
(starting at the thick end) and roll it up and tuck in
ends with your finger.

Make as many as you can. Arrange the rolls in cooking
pot. Put a few chunks of sausage here and there between
the rolls.

Cover the rolls two-thirds full of water, arrange rinsed
sauerkraut on top, sprinkle over the peper corns and the
bay leaves on top, COVER and cook slowly for about 1 1/2
hours, or until the rice is tender.

The rolls are piled on a bed of silky sauerkraut.

Serves 6. (Serve with good crusty bread and cold beer.)

June Meyer's Authentic Hungarian Heirloom Recipes Cookbook

RECIPE FROM: http://www.junemeyer.com

Uncle Dirty Dave's Kitchen

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Hi Dave,
On <Sun, 16 Nov 24>, you wrote me:

We've some roads like that here especially at certain times of the
day. Like when the office lemmings are late for Oh Beer Thirty.

In the late afternoon, I just want to get home. I've been playing with start/end times at work. If I leave at 15:30 I'm home by 16:00 at the
latest. If I leave at 16:00 it takes at least 50 minutes or more.

I have a cast iron deal that looks like a little griddle. It's called
a comal. For making corn tortillas

What is the device called they use when making them daily? The
ball thingie that gets hot? ;)

The Polish are different from the Greek. Which are different from the Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in
the Russian cuisine and pierogi in Poland.

Hungarian guy. They were very good, lots and lots and lots of meat.
I ate one anyone...

Shawn


--- Grumble
* Origin: Behind every successful man stands an amazed woman. (1:229/452)

Hi Dave,

Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.

Actually, never had them as street food, but knowing how messy at home tacos can be............ Given a choice, I'll break up the taco shell
and make taco salad out of the fixin's.

We have a couple Mexican food trucks here and their tacos come with a paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.

I've never seen any taco shells that didn't shatter upon first bite.
Those you're describing sound more like a flour burrito wrapper than a
corn taco shell (traditionally made by frying corn tortillas).

Chimichanga is an American invention - even if by a Mexican chef.

Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

I remember reading about it when we lived in AZ and Bill Clinton
visited El Charro. The restaurant publicised his visit and what he ate, also making mention of the fact that they were the originators of the chimi. We never ate there; there were good Mexican places in Sierra
Vista that were closer and less expensive. Chimichangas are also good baked instead of fried, don't get the extra caloris of the fat and yes, they are crispy/crunchy.

Never had one baked

It's just as good as a fried one. If you brush it with oil (very
lightly) it will crisp up like a fried one.

And thus began a "new" dish. I prefer my burritos as original. In a
soft flour tortilla wrapper. If eating at a restaurant or at home -
not in the car or strolling down the boulevard I like a chalupa.
This recipe DD> is my reconstruction of the chalupa served at DD>

Taco Grings

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what was
the difference.
Three bucks. And that same meal. So no I *always* order the "Junior".
Bv)=

Smart, wonder how many other people have realised they can do that.

One thing I've not seen at any of the local Mexican places or food
trucks is "Street Corn" - which I've read a lot about. And which I'd
try jst to see what all of the buzz is about.

Not corn season right now so you won't get a fresh ear. As I understand,
part of the allure of street corn is that it is grilled in the husk,
then you pull the husk down to one end to use as your handle so you cam
eat it while walking. Kinda hard to do with a frozen, pre husked ear.
(G)

You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.

We would leave the cilantro out also but it does look good.

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

---
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)

Shawn Highfield wrote to Dave Drum <=-

We've some roads like that here especially at certain times of the
day. Like when the office lemmings are late for Oh Beer Thirty.

In the late afternoon, I just want to get home. I've been playing with start/end times at work. If I leave at 15:30 I'm home by 16:00 at the latest. If I leave at 16:00 it takes at least 50 minutes or more.

When I lived in the Los Angeles area I could get to my afternoon shift
job much more quickly on "surface" streets than on the bumper-to-bumper
freeway system. And didn't have the risk of being in a 200 vehicle pile
up because one of the lemming gat a fart caught sideways.

I have a cast iron deal that looks like a little griddle. It's called
a comal. For making corn tortillas

What is the device called they use when making them daily? The
ball thingie that gets hot? ;)

That's a tortilla press - which looks a lot like a smooth waffle iron.
The coml is just a round cast-iron (or clay) griddle. That's for heating
flat tortillas for use in tostadas, burritos, etc. For taco shells you
need something like this:

https://www.amazon.com/Taco-Shell-Maker-SCI-Scandicrafts/dp/B001VJC1FQ

The Polish are different from the Greek. Which are different from the Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in
the Russian cuisine and pierogi in Poland.

Hungarian guy. They were very good, lots and lots and lots of meat.
I ate one anyone...

I like most Hungarian grub. Dunno why - my ancestry is Sctos-Irish and
German. Bv)= When you can do meat again you might like this ....

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

Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

2 lb (1 kg) beef chuck
1 ts Salt
2 lg Onions; white or yellow
2 tb (60 g) lard
2 tb Hungarian paprika
2 Turkish bay leaves
1 l (33 fl oz) water
4 lg Peeled, diced potatoes
1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
1 lg Egg
6 tb Flour
1/8 ts Salt

MAKE THE GOULASH: Cut beef into 1" (2.54 cm) squares, add
1/2 tsp. salt. Chop onions and brown in shortening, add
beef and paprika. Let beef simmer in its own juice along
with salt and paprika for 1 hr. on low heat. Add water,
diced potatoes and remaining salt. Cover and simmer until
potatoes are done and meat is tender.

PREPARE EGG DUMPLING BATTER: Add flour to unbeaten egg and
salt. Mix well. Let stand for 1/2 hour to allow flour to
mellow. Drop by teaspoonful into Goulash. Cover and simmer
5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6

Slow cooking is the secret and you can never use too much
paprika. I like to use 3 tablespoons. Hope you enjoy this
dish, I have been raised on it. Regards, June Meyer.

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

Uncle Dirty Dave's Archives

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... Law of Supply: It's yours if you don't need nor want it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Ruth Haffly wrote to Dave Drum <=-

Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.

Actually, never had them as street food, but knowing how messy at home tacos can be............ Given a choice, I'll break up the taco shell
and make taco salad out of the fixin's.

We have a couple Mexican food trucks here and their tacos come with a paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.

I've never seen any taco shells that didn't shatter upon first bite.
Those you're describing sound more like a flour burrito wrapper than a corn taco shell (traditionally made by frying corn tortillas).

Even Taco Bell makes their tacos shells a bit "pliable". If nothing
else - when you wrap the individual tacos and put them in a bag they
"steam" a bit and soften the crunch.

Chimichanga is an American invention - even if by a Mexican chef.

Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

8<----- CLIP ----->8

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=

Smart, wonder how many other people have realised they can do that.

One thing I've not seen at any of the local Mexican places or food
trucks is "Street Corn" - which I've read a lot about. And which I'd
try just to see what all of the buzz is about.

Not corn season right now so you won't get a fresh ear. As I
understand, part of the allure of street corn is that it is grilled in
the husk, then you pull the husk down to one end to use as your handle
so you cam eat it while walking. Kinda hard to do with a frozen, pre husked ear. (G)

I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid the butter/juices would drip off my chin. These days, if I did corn-on-the-
cob I'd have to jump in the shower to give my beard a thorough cleaning.

You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.

We would leave the cilantro out also but it does look good.

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

I'm making this later in the week - using frozen corn niblets. And after
a trip to Hy-Vee for some cojita cheese. Should be good as a side dish.
My only problem is that I don't have a 14" pan. 12" is as big as I own
... so, I'll have to make do.

I'll leave the cilantro in this. At least the first go.

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

Title: Skillet Mexican Street Corn
Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
Yield: 8 servings

2 tb Olive oil
32 oz Bag frozen corn
1/4 c Crumbled cotija cheese
1/4 c Minced red onion
2 tb Finely chopped cilantro

MMMMM---------------------------SAUCE--------------------------------
3 tb Mayonnaise
2 tb Sour cream
2 tb Lime juice
1/2 ts Ground cumin
1/2 ts Smoked sweet paprika
1/4 ts Chilli spice mix
1/4 ts Salt
1 pn Ground coriander

Heat a 14" skillet over medium-high heat. Add olive oil
and swirl to coat the bottom of the skillet. Spread
frozen corn evenly across the skillet; do not stir. Cook
corn for approximately 8 minutes.

Meanwhile, combine mayonnaise, sour cream, lime juice,
cumin, paprika, chilli spice, salt, and coriander in a
large bowl. Set aside.

Check the corn; it should be slightly charred. If not,
allow to continue cooking for 4 more minutes (stirring
is fine at this point.)

Once corn is sufficiently browned/charred, transfer to
the bowl with dressing and toss to coat. Add cotija
cheese, red onion, and cilantro and mix until well
combined. Serve immediately.

COOK’S NOTE: If you cannot find cotija cheese, queso
fresco can be used, but it will have a milder taste.

Yield: 8 servings

Submitted by: thedailygourmet

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

Uncle Dirty Dave's Archives

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... Every restaurant has to have a cauliflower dish on the menu these days
___ MultiMail/Win v0.52

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* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,
On <Tue, 18 Nov 24>, you wrote me:

When I lived in the Los Angeles area I could get to my afternoon

shift job much more quickly on "surface" streets than on the

Yes I take surface streets every day. I don't bother with the 401 unless
it's necessary.

That's a tortilla press - which looks a lot like a smooth waffle
iron. The coml is just a round cast-iron (or clay) griddle. That's
flat tortillas for use in @tostadas, @burritos, etc.

Thanks!

I like most Hungarian grub. @Dunno why - my ancestry is Sctos-Irish
and German. Bv)= When you can do meat again you might like this
....

I haven't had any Hungarian grub I didn't like so far.

... Fear of crowded holiday shopping: Santa Claustrophobia


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

When I lived in the Los Angeles area I could get to my afternoon

shift job much more quickly on "surface" streets than on the

Yes I take surface streets every day. I don't bother with the 401
unless it's necessary.

Around here it a "depends" decision. If I have to go to the west side
I'll often jump on the Interstate - which adds a mile to the distance
but can save over 30 minutes. Having delivered car parts around here
for so long I know all the short-cuts and work arounds to speed things
along.

That's a tortilla press - which looks a lot like a smooth waffle
iron. The coml is just a round cast-iron (or clay) griddle. That's
flat tortillas for use in @tostadas, @burritos, etc.

Thanks!

I like most Hungarian grub. @Dunno why - my ancestry is Sctos-Irish
and German. Bv)= When you can do meat again you might like this
....

I haven't had any Hungarian grub I didn't like so far.

How are you on Russian?

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

Title: Bliny (Russian Pancakes)
Categories: Vegetables, Breads, Dairy
Yield: 2 Servings

227 g (1 c) A-P flour
750 ml (3 c) milk
3 lg Eggs
1/2 ts Baking soda
30 ml (2 tb) vegetable oil
1/2 ts Salt
1/2 md Onion (average)

Mix eggs with 3 cups of milk . Add salt and flour and
mix thoroughly. The dough can be strained so that there
are no flour lumps in it.

Pour vegetable oil into a saucer. Peel an onion and cut
it into 2 parts; take one part with a fork and dip it in
oil. Use it every time for greasing the pan with
vegetable oil.

Heat the pan. Grease it. Pour thin layer of batter
evenly. Cook until light brown, about 2 minutes on each
side.

Servings: 2-3.

Bliny can be served with butter, sour cream, black or
red caviar, fillet of sturgeon, lox, and/or salmon.

By: Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

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--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

We have a couple Mexican food trucks here and their tacos come with a paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.

I've never seen any taco shells that didn't shatter upon first bite.
Those you're describing sound more like a flour burrito wrapper than a corn taco shell (traditionally made by frying corn tortillas).

Even Taco Bell makes their tacos shells a bit "pliable". If nothing
else - when you wrap the individual tacos and put them in a bag they "steam" a bit and soften the crunch.

Guess you and I have been getting them in different places. (G) For a
while I made our own taco shells with pre made corn tortillas but gave
that up even before we knew of Steve's corn allergy. Just wasn't worth
standing over a pan of hot oil to make enough to feed our family of 4,
much easier to open a package and nuke them a few seconds.

Chimichanga is an American invention - even if by a Mexican chef.

Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

8<----- CLIP ----->8

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=

Smart, wonder how many other people have realised they can do that.

One thing I've not seen at any of the local Mexican places or food
trucks is "Street Corn" - which I've read a lot about. And which I'd
try just to see what all of the buzz is about.

Not corn season right now so you won't get a fresh ear. As I
understand, part of the allure of street corn is that it is grilled in
the husk, then you pull the husk down to one end to use as your handle
so you cam eat it while walking. Kinda hard to do with a frozen, pre husked ear. (G)

I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid
the butter/juices would drip off my chin. These days, if I did corn-on-the- cob I'd have to jump in the shower to give my beard a thorough cleaning.

I was spoiled as a kid. Dad grew corn and would not even go out to pick
it until the water was heating on the stove. A few minutes of Mom and us
kids husking as Dad tossed us ears and then the corn went right into
boiling water. I still like it but have my taste buds reconciled to the
fact that I'll probably never have it that fresh again.

You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.

We would leave the cilantro out also but it does look good.

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

I'm making this later in the week - using frozen corn niblets. And
after a trip to Hy-Vee for some cojita cheese. Should be good as a
side dish. My only problem is that I don't have a 14" pan. 12" is as
big as I own
... so, I'll have to make do.

Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have a problem with the pan size. Otherwise it looks pretty good (omitting the cilantro, of course or maybe just a light sprinkle of it for me.

I'll leave the cilantro in this. At least the first go.

Title: Skillet Mexican Street Corn
Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
Yield: 8 servings

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


... I am NOT burned out - just singed a little!

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

Hi Dave,
On <Wed, 19 Nov 24>, you wrote me:

but can save over 30 minutes. Having delivered car parts around here
for so long I know all the short-cuts and work arounds to speed
things along.

I'll take it if I'm going east no problems. West if past pickering then
there is really no other way then 401, so I will get on it. Sunday when
I go to work I can take the 401 as it's slow at 7am. Coming home it's
too busy to take even on Sunday.

I haven't had any Hungarian grub I didn't like so far.

How are you on Russian?

Honestly, I've only tried those stuffed eggs and them being really
russian is up for debate. I had good black caviar once as well so
I suppose that's Russian and I liked that.

Title: Bliny (Russian Pancakes)
227 g (1 c) A-P flour
750 ml (3 c) milk
3 lg Eggs
1/2 ts Baking soda
30 ml (2 tb) vegetable oil
1/2 ts Salt
1/2 md Onion (average)

I could make those. Saved it just in case. ;)

Bliny can be served with butter, sour cream, black or
red caviar, fillet of sturgeon, lox, and/or salmon.

Red would be salmon right?

Shawn

... Don`t force it, get a larger hammer.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

Even Taco Bell makes their tacos shells a bit "pliable". If nothing
else - when you wrap the individual tacos and put them in a bag they "steam" a bit and soften the crunch.

Guess you and I have been getting them in different places. (G) For a while I made our own taco shells with pre made corn tortillas but gave that up even before we knew of Steve's corn allergy. Just wasn't worth standing over a pan of hot oil to make enough to feed our family of 4, much easier to open a package and nuke them a few seconds.

Even so, the store-bought shells have always seemed to have a "stale"
taste to them.

8<----- CLIP ----->8

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=

Smart, wonder how many other people have realised they can do that.

Very few, I'd imagine, or they wouldn't have the choice on their manu.

I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid
the butter/juices would drip off my chin. These days, if I did corn-on-the- cob I'd have to jump in the shower to give my beard a thorough cleaning.

I was spoiled as a kid. Dad grew corn and would not even go out to pick
it until the water was heating on the stove. A few minutes of Mom and
us kids husking as Dad tossed us ears and then the corn went right into boiling water. I still like it but have my taste buds reconciled to the fact that I'll probably never have it that fresh again.

I've had it that way at my Grandparent's home. I was usually the one
tasked with pulling the ears from the plants and lugging them back to
the kitchen.

I like corn - almost any way that it's fixed. Even "field" corn. And
right up to the "dent" stage. Just before the dent stage it gets firm
and chewy - but still flavourful.

Every year the Chatham (near by bedroom community) Jaycees hold a "Sweet
Corn Festival" in one of their parks. It's well attended and it also
features an ICS Chilli Cook-Off where I have placed in the red chilli
category and won the "Salsa" (pico de gallo) competition.

You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.

We would leave the cilantro out also but it does look good.

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

I'm making this later in the week - using frozen corn niblets. And
after a trip to Hy-Vee for some cojita cheese. Should be good as a
side dish. My only problem is that I don't have a 14" pan. 12" is as
big as I own ... so, I'll have to make do.

I'll leave the cilantro in this. At least the first go.

Title: Skillet Mexican Street Corn
Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
Yield: 8 servings

Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have
a problem with the pan size. Otherwise it looks pretty good (omitting
the cilantro, of course or maybe just a light sprinkle of it for me.

Or use my Dutch oven like a high-sided no-handle skillet. Bv)= And, as
I have mentioned here before - I generally make a recipe as given on the
first go. I'm not a huge fan of the soap-weed. But, it's needed in some
recipes to maintain/enhance the flavour profile. Realizing, of course,
that it's easy to overload. Unlike garlic. Bv)=

I've posted this one before - but, it's been a while,

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

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper

Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.

Makes 4 cups of Pico de Gallo.

* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.

I've won prizes at several chilli cook-offs with this
recipe.

Uncle Dirty Dave's Kitchen

MMMMM

... "A sure cure for seasickness is to sit under a tree." -- Spike Milligan
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

but can save over 30 minutes. Having delivered car parts around here
for so long I know all the short-cuts and work arounds to speed
things along.

I'll take it if I'm going east no problems. West if past pickering
then there is really no other way then 401, so I will get on it.
Sunday when I go to work I can take the 401 as it's slow at 7am.
Coming home it's too busy to take even on Sunday.

Yesterday I out on the far west side of town looking for a new confuser
chair. My old one has had a leg collapse and both of the alternatives
are suitable only for short-term use. I need something that doesn't make
my ample arse feel like it's been sandpapered after an hour or so.

Anyway, I jumped on the Interstate to loop around and even though it was mid-afternoon traffic was as thick as bugs on a bumper. Semis, crampers, soccer-mom vans, etc. And, of course, the obligatory impatient jerk who imagines that all of that weaving in-and-out and cutting people off at
the ankles will get him anyplace but the emergency room any quicker. I
saw one of those coming up behind me - so I picked a semi which was on
the speed limit (or near to it) and "flew formation" with it and let Mr.
Speed Demon cool his jets and think evil thoughts toward me. Then, when
the 18 wheeler came up on a slower semi I faded back and gave the drive
a flash of the brights to let him know it was OK to pull out and pass
the laggard. By the time he got around the other truck and was ready to
get out of the hammer lane it was time for me to take my exit for home.
So I cut behind the slow poke and hit the ramp. Bv)= Some days I just
feel so "evil".

I haven't had any Hungarian grub I didn't like so far.

How are you on Russian?

Honestly, I've only tried those stuffed eggs and them being really
russian is up for debate. I had good black caviar once as well so
I suppose that's Russian and I liked that.

Black caviar is sturgeon (or lumpfish) roe.

Title: Bliny (Russian Pancakes)
227 g (1 c) A-P flour
750 ml (3 c) milk
3 lg Eggs
1/2 ts Baking soda
30 ml (2 tb) vegetable oil
1/2 ts Salt
1/2 md Onion (average)

I could make those. Saved it just in case. ;)

Bliny can be served with butter, sour cream, black or
red caviar, fillet of sturgeon, lox, and/or salmon.

Red would be salmon right?

Red caviar is salmon roe. Also it's good fishing bair if you're after
trout. If you're doing caviar of either colour be careful with the
salt. Caviar is *very* salty.

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

Title: Caviar Potato Chips & Lemon Cream
Categories: Five, Dairy, Potatoes, Citrus
Yield: 10 servings

1/4 c Creme fraiche or sour cream
3/4 ts Fine grated lemon zest
4 oz Salmon roe or other caviar
Potato chips

In a small bowl, whisk together crème fraîche and zest.
Top each potato chip with a small dollop of crème
fraîche and a spoonful of caviar.

By: Melissa Clark

Yield: 8 to 12 servings

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

Uncle Dirty Dave's Archives

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... In New Jersey, they cook hotdogs in deep fryers. Nuff said.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Thu, 20 Nov 24>, you wrote me:

my ample arse feel like it's been sandpapered after an hour or so.

Did you find anything?

home. So I cut behind the slow poke and hit the ramp. Bv)= Some
days I just feel so "evil".

Laugh, I love to torture people too.

Red caviar is salmon roe. Also it's good fishing bair if you're after trout. If you're doing caviar of either colour be careful with the
salt. Caviar is *very* salty.

That's okay I salt bacon. (Just kidding)

Shawn

... Useless Invention: Braces for false teeth.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

my ample arse feel like it's been sandpapered after an hour or so.

Did you find anything?

Found some possibles on Amazon and New Egg on-line. And a few at Office
Depot and Best Buy stores - all over U$200. I'm going to check Habitat
for Humanity's ReStore (where I bought all of my living room furniture)
and, as I have a reason to be in Decatur (next sizable town east) I'll
check with Staples - who abandoned Spring-A-Leak several years ago. My
former favourite confuser chair came from there but succumbed to the
black mold that took over my mobile home whilst I was recovering from a hospitalisation at my brother's gouse.

I'll probably not buy on-line because I want to plop my butt into the
seat before I part with the dosh.

home. So I cut behind the slow poke and hit the ramp. Bv)= Some
days I just feel so "evil".

Laugh, I love to torture people too.

And sometimes, not often, but enough to keep me encouraged, there's a
cop when you want one. Bv)=

Red caviar is salmon roe. Also it's good fishing bair if you're after trout. If you're doing caviar of either colour be careful with the
salt. Caviar is *very* salty.

That's okay I salt bacon. (Just kidding)

I don't salt bacon and I do what I can to tone down the salt in salt pork.

My doctor has tried peddling the conventional "Salt is bad for your BP"
wisdom. But, for some reason it doesn't affect mine. Dennis. OTOH, does unsalted buttor, Mrs. Dash seasoning and Morton's Mu-Salt (potassium
chloride), etc. because the salt does affect his BP. Go figger.

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

Title: Salty Dog
Categories: Five, Beverages, Booze, Citrus
Yield: 1 Shooter

1 1/2 oz Vodka *
5 oz Grapefruit juice; or to fill
Coarse salt
Ice cubes

Rim a highball glass with margarita salt or other
coarse-ground salt. Fill the glass with ice cubes.
Add vodka and grapefruit juice and stir.

I make this with cheap (Jose' Cuervo) tequila and
call it a Salty Chihuahua.

Recipe by: Joe Robertson

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... The term domestic housewife implies there are feral housewives too.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sat, 22 Nov 24>, you wrote me:

My former favourite confuser chair came from there but succumbed to
the black mold that took over my mobile home whilst I was recovering

Andrea got me this chair on sale at Factory Direct before they went out
of business. It's okay, but I still need a cushion to sit on as it's
not that great for my back otherwise.

I'll probably not buy on-line because I want to plop my butt into the
seat before I part with the dosh.

I understand that.

unsalted buttor, Mrs. Dash seasoning and Morton's Mu-Salt (potassium chloride), etc. because the salt does affect his BP. Go figger.

I keep the Nu-Salt in the house as well, I should use it but it's just not
as good as salt. LOL My BP is high enough it takes 6 meds to keep it under control so I figure the quacks must know how to keep me alive.

Shawn
... Who is General Failure and why is he reading my hard disk?


* SeM. 2.26 * Dirty Ole' Town
--- SBBSecho 3.23-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

That's okay I salt bacon. (Just kidding)

Eww...

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

Title: Curried Chicken (Clay Pot)
Categories: Chicken
Yield: 1 Servings

3 1/2 lb Chicken, cut into serving
-pieces
1 tb Oil
2 tb Curry powder
1 Onion, finely chopped
2 Carrots, sliced
1/4 c Dried apricots, chopped
-into small pieces
1/4 c Tomato puree
1 c Chicken broth
2 tb Butter, softened
3 tb Flour
1 c Peas, cooked
1/3 c Shredded unsweetened
-coconut Major Grey's
-chutney

Soak the clay pot in cold water for 10 minutes. Place the chicken in
the pot and add the oil, curry powder, onion, carrots, apricots,
tomato puree, and chicken broth. Cover and place in a cold oven.
Adjust the heat to 450F and cook for 1 hour. Combine the butter and
flour and stir into the juices. Add the peas. Sprinkle the chicken
with coconut.

Cover and continue cooking for 15 minutes. Serve with rice and
chutney.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro,
N.C. 1974.

Posted by Stephen Ceideberg; November 9 1992. From: Muddy@ibm.Net

MMMMM

-- Sean

... Boss spelled backwards is "double SOB".
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

My former favourite confuser chair came from there but succumbed to
the black mold that took over my mobile home whilst I was recovering

Andrea got me this chair on sale at Factory Direct before they went out
of business. It's okay, but I still need a cushion to sit on as it's
not that great for my back otherwise.

I'll probably not buy on-line because I want to plop my butt into the
seat before I part with the dosh.

I understand that.

OTOH - Amazon trolled me with an "You May Be Interested" e-mail after I
looked at what they had. And they're offering an office chair w/lumbar
support and well padded for a decent price. And I saw the same chair at
Best Buy so I'll drop by there and give it a test squat. Then discuss
price. If they'll come close to Amazon's price I'll buy it there. Or if
they get their noses in the air ... I'll let Amazon's delivery guy get
a hernia lugging it to my front door.

unsalted buttor, Mrs. Dash seasoning and Morton's Mu-Salt (potassium chloride), etc. because the salt does affect his BP. Go figger.

I keep the Nu-Salt in the house as well, I should use it but it's just
not as good as salt. LOL My BP is high enough it takes 6 meds to keep
it under control so I figure the quacks must know how to keep me alive.

I only take one BP med (lucky me). I find that the Nu-Salt is fine in
small amounts. But if you get heavy-handed with it there's a definite
bitter component.

This looks sorta/kinda like a home-made Mrs. Dash. I'm gonna give it a
shot this week to see if Doofus will like it. I've everything but the
white pepper ready to hand.

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

Title: Zesty Salt Substitute
Categories: Condiments
Yield: 1 /4 cup

5 ts Onion powder
3 ts Garlic powder
3 ts Ground mustard
3 ts Paprika
1/2 ts Celery seed
1/2 ts White pepper

In a small bowl, combine all ingredients. Store in an
airtight container for up to 6 months. Use to season
meats or vegetables.

Peggy Key, Grant, Alabama

Makes: about 1/4 cup

RECIPE FROM: https://www.tasteofhome.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)

Ruth Haffly wrote to Dave Drum <=-

I've not bought them in years, probably decades so would probably
notice the stale taste. The first year we went to Vermont, for supper
one night we made taco salad. Steve bought molds to make the salad
bowls out of flour tortillas--spray them with oil, drape the tortilla
over it and spray again, then bake for (IIRC) about 15-20 minutes. Even gluten free tortillas worked with it. The extra tortillas were cut into wedges, sprayed and baked for chips. Best tortillas we ever had were in AZ; there was a little Mexican store in town that made them from
scratch every day.

Fresh beats something that's factory made and stored in a warehouse for
who knows how long.

8<----- CLIP ----->8

I'll leave the cilantro in this. At least the first go.
I've posted this one before - but, it's been a while,

Title: Black Bean & Corn Salsa DD> Categories: Salsa,

Chilies, Citrus, Beans, Vegetables DD> Yield: 4 Servings

I think I grabbed it before we knew of Steve's allergy.

Will Benadril help with his problem. My mother was allergic to both
bananas and strawberries. Both of which she really, really liked. So,
She's eat and enjoy, then pop a 50mg Benadril to keep from breaking
out in hives. Like most antihistamines it can make you drowsy.

Made this for supper yesterday. Even with just two of us there were
no leftovers. Sided it w/mashed taters.

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

Title: Slow-Cooker Stuffed Peppers (revised)
Categories: Vegetables, Pork, Cheese, Rice, Herbs
Yield: 4 servings

4 md Red bell peppers
1 lb Italian sausage; zippy or
- mild
1 c Shredded pepper jack cheese
3/4 c Salsa
1 sm Onion; chopped
1/2 c Frozen corn; opt
1/3 c Uncooked converted long
- grain rice
1 1/4 ts Chilli spice mix
1/2 ts Ground cumin
Sour cream; opt

Cut tops from peppers and dice tops for use in the
stuffing mixture; remove seeds. In a large bowl, mix
sausage, cheese, salsa, onion, corn (if using), rice,
chilli spice and cumin; spoon into peppers. Place in
a 5 quart slow cooker coated with cooking spray.

Cook, covered, on low until peppers are tender and
filling is heated through, 3-4 hours. If desired, serve
with sour cream.

Original recipe by Michelle Gurnsey, Lincoln, Nebraska

I substituted sausage for the black beans and left out
the corn. - UDD

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... My pessimism suspects even the sincerity of the other pessimists!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,
On <Sun, 23 Nov 24>, you wrote me:

price. If they'll come close to Amazon's price I'll buy it there. Or
if they get their noses in the air ... I'll let Amazon's delivery guy
get a hernia lugging it to my front door.

The amazon guy will love nothing more then carrying that to the front
door. (I can't see best buy changing their price)

I only take one BP med (lucky me). I find that the Nu-Salt is fine in small amounts. But if you get heavy-handed with it there's a definite bitter component.

Yes there is. I use it if I want a bit more flavour then what I should
have. :)

This looks sorta/kinda like a home-made Mrs. Dash. I'm gonna give it
a shot this week to see if Doofus will like it. I've everything but
the white pepper ready to hand.

I don't think I've ever tried white pepper on it's own. I use the rainbow pepper (as we've discussed before) as it has a nice flavour.

Shawn

... Let me then switch tacks and change horses in midstream.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

price. If they'll come close to Amazon's price I'll buy it there. Or
if they get their noses in the air ... I'll let Amazon's delivery guy
get a hernia lugging it to my front door.

The amazon guy will love nothing more then carrying that to the front door. (I can't see best buy changing their price)

Fortunately it's not a critical issue. And Staples is (as many retailers
are) jumping the gun on their Black Friday marketing hoop-la. So I'll be
in their nearst (to me) store Tuesday afternoon.

I only take one BP med (lucky me). I find that the Nu-Salt is fine in small amounts. But if you get heavy-handed with it there's a definite bitter component.

Yes there is. I use it if I want a bit more flavour then what I should have. :)

Morton also has a product labelled "Salt Substitute" but reading the
panel on the side tells me it's basically the same as Nu-Salt.

You might give Pink Himalayan salt some consideration - it's higher in potassiun and magnesium and lower in sodium than conventional salts.

This looks sorta/kinda like a home-made Mrs. Dash. I'm gonna give it
a shot this week to see if Doofus will like it. I've everything but
the white pepper ready to hand.

I don't think I've ever tried white pepper on it's own. I use the
rainbow pepper (as we've discussed before) as it has a nice flavour.

Cribbed from an article on 'The Spruce Eats' : "White pepper is made
from fully ripe pepper berries. They are soaked in water for about 10
days, leading to fermentation. Then their skins are removed, which
removes some of the hot piperine compound, as well as volatile oils
and compounds that give black pepper its aroma. As a result, white
pepper has a different flavor and heat component than black pepper.
The process used and handling of white pepper can introduce different
flavor notes as well."

I know onbe of the icons of Fats Food - KFC uses white pepper in its
"11 Herbs & Spioces" formula. 3 times more white pepper than black it
turns out.

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

Title: Kentucky Fried Chicken's 11 Herbs & Spices
Categories: Herbs, Spices
Yield: 1 batch

2/3 ts Salt
1/2 ts Thyme
1/2 ts Basil
1/3 ts Oregano
1 ts celery salt
1 ts black pepper
1 ts Dried mustard
4 ts Paprika
2 ts Garlic salt
1 ts Ground ginger
3 ts White pepper

The spices are mixed with 2 cups of A-P flour to create
the iconic KFC breading.

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

Uncle Dirty Dave's Archives

MMMMM

... The only one who gets things done by Friday is Robinson Crusoe.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Mon, 24 Nov 24>, you wrote me:

Fortunately it's not a critical issue. And Staples is (as many
retailers are) jumping the gun on their Black Friday marketing
in their nearst (to me) store Tuesday afternoon.

That's an idea. The whole black friday thing is still new to me, so
I'm not used to it yet. It's the only aspect of the US thanksgiving
Canaduh has adopted.

Morton also has a product labelled "Salt Substitute" but reading the
panel on the side tells me it's basically the same as Nu-Salt.

It's pretty much the same, I saw that as well. In fact I lied to you,
it's the Morton's I have here now. I had to go look when I read this.

You might give Pink Himalayan salt some consideration - it's higher
in potassiun and magnesium and lower in sodium than conventional
salts.

I honestly don't care about my BP. It's under control with the meds so
I'm not going to worry about it. I've abused my body beyond what is
normal so when it kicks me in the ass I accept it. :)

pepper has a different flavor and heat component than black pepper.
The process used and handling of white pepper can introduce different flavor notes as well."

Well I'm gonna have to buy some now.

I know onbe of the icons of Fats Food - KFC uses white pepper in its
"11 Herbs & Spioces" formula. 3 times more white pepper than black it turns out.

I did know that from the various copycat recipes out there. I've got the
fried chicken recipe that my family likes down pat, and there's no pepper
in it. (I wish there was - but it's too spicy ;( )

Shawn
... If it walks out of your refrigerator, let it go.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Ruth,
On <Sun, 23 Nov 24>, you wrote me:

about, discuss with your doctor next time you go in. Print this out
with you; hopefully you will get an answer.

Sent to my phone, and will ask her when I see her on the 6'th.

Shawn

--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Fortunately it's not a critical issue. And Staples is (as many
retailers are) jumping the gun on their Black Friday marketing
in their nearst (to me) store Tuesday afternoon.

That's an idea. The whole black friday thing is still new to me, so
I'm not used to it yet. It's the only aspect of the US thanksgiving Canaduh has adopted.

You guys sort of "jumped the gun" on Thanksgiving. Canadian Thanksgiving
is in October - and on a Monday That's right! Canadian Thanksgiving
happens a full month and a half before American Thanksgiving, on the
second Monday in October.

Now, Canadian Thanksgiving lines up with Columbus Day (AKA Indigenous
Peoples' Day) in the United States, also held on the second Monday in
October.

Thanksgiving Is More Low-Key in Canada - Thanksgiving is one of the
biggest holidays of the year in the United States-with huge parades,
massive feasts, and football-but it's decidedly lower-key in Canada.
Although the holiday is still widely celebrated in Canada and is a
statutory holiday in most of the country, Canadians' approach to
Thanksgiving is a bit more laid back.

The exceptions are the Atlantic provinces, where the holiday is an
optional day off, and Quebec, where the holiday isn't as popular
overall. (LIttle in Quebec is "as popular overal".)

Love or hate them, Black Friday and Cyber Monday have become a big part
of the Thanksgiving season in the United States. In Canada, however,
there's no real post-Thanksgiving shopping craze since Christmas is still
so far off. This allows Canadians to focus purely on celebrating the
beauty of early October and the harvest! But, hang on to your hats. Some businesses have smelled a profit in Black Friday for Canada. Bv)=

Morton also has a product labelled "Salt Substitute" but reading the
panel on the side tells me it's basically the same as Nu-Salt.

It's pretty much the same, I saw that as well. In fact I lied to you, it's the Morton's I have here now. I had to go look when I read this.

You might give Pink Himalayan salt some consideration - it's higher
in potassiun and magnesium and lower in sodium than conventional
salts.

I honestly don't care about my BP. It's under control with the meds so I'm not going to worry about it. I've abused my body beyond what is normal so when it kicks me in the ass I accept it. :)

I ignored my high BP until it damaged my kidneys. You can bet your bippy
I pay attention to it now. When your kidneys die so do you. Bv(= And I
ain't ready to go just yet. Lot's of people left I haven't ticked off.

pepper has a different flavor and heat component than black pepper.
The process used and handling of white pepper can introduce different flavor notes as well."

Well I'm gonna have to buy some now.

I know onbe of the icons of Fats Food - KFC uses white pepper in its
"11 Herbs & Spioces" formula. 3 times more white pepper than black it turns out.

I did know that from the various copycat recipes out there. I've got
the fried chicken recipe that my family likes down pat, and there's no pepper in it. (I wish there was - but it's too spicy ;( )

So, no Popeyes chicken for you (at home anyway)

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

Title: Popeyes Famous Fried Chicken Recipe
Categories: Poultry, Herbs, Chilies
Yield: 8 Pieces

6 c Oil
2/3 c A-P flour
1 tb Salt
2 tb White pepper
1 ts Cayenne pepper
2 ts Paprika
3 lg Eggs
3 1/2 lb Frying chicken w/skin;
- cut-up (2 breasts, 2 legs,
- 2 thighs, 2 wings)

Heat oil over medium heat in a deep fryer or in a deep
cast-iron skillet on the stove. Combine the flour, salt,
peppers, and paprika in a bowl. In another bowl, break
eggs and beat until well-blended. Check temperature of
oil by dropping a pinch of flour mixture in pan. If the
oil bubbles rapidly around the flour, it will be the
right temperature. Dip each piece of chicken into eggs;
then coat generously with the flour mixture. Drop each
piece into the hot oil and fry for 15 to 25 minutes or
until the chicken is a dark golden brown. Drain chicken
on paper towels and serve warm.

Makes 8 pieces.

UDD NOTES: This recipe is *much* closer to the real
deal than the late Gloria Pitzer's "recipe detective"
version. When I make it I make the cayenne and paprika
equal (1 1/2 ts ea). I also eschew the white meat
parts in favour of legs and thighs.

Serves 2 normal people

RECIPE FROM: http://www.recipe4living.com

Uncle Dirty Dave's Kitchen

MMMMM

... Great! Now if we can just keep it from exploding...
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,
On <Tue, 25 Nov 24>, you wrote me:

I ignored my high BP until it damaged my kidneys. You can bet your
bippy I pay attention to it now. When your kidneys die so do you.

I'm not ignoring it, it's under control with medication.

ain't ready to go just yet. Lot's of people left I haven't ticked
off.

I'm okay with shuffling off, I've done what I wanted and now I just
go through the motions. Not that I'm suicidal or anything, just bored.

So, no Popeyes chicken for you (at home anyway)

Nope, none of it. It all has gluten anyway, so if I want fried chicken
and am not cooking it, I will grab some out of the house. :)

Shawn

... How many lawyer jokes are there? Three. The rest are facts.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

about, discuss with your doctor next time you go in. Print this out
with you; hopefully you will get an answer.

Sent to my phone, and will ask her when I see her on the 6'th.

OK, hope it produces some answers. Since the testing didn't identify if
it was one or both adrenal glands, the doctor did the safe thing, kept
them both but prescribed a medication to keep things under control. Had
it been just one, and they been able to identify which one, it would
have come out.

Thursday is our Thanksgiving day. Steve and I have done different things
over the years, depending on where we've been, availability of family
and so on. This year we're getting together with a friend of ours and
his family. I'll be making some whole wheat dinner rolls, had thought
about other things but when he read off the list of what was already
coming, I didn't hear rolls mentioned. He's planning on 2 turkeys, a ham
and lots of left overs to go home with everybody. Sounds like a good
time is in store for us.

---
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)

Hi Ruth,
On <Tue, 25 Nov 24>, you wrote me:

it been just one, and they been able to identify which one, it would
have come out.

I will keep you all in the loop.

and lots of left overs to go home with everybody. Sounds like a good
time is in store for us.

Does it ever. We're doing our thanksgiving on Saturday. We always do it
the weekend after the Thursday. My birthday falls on the Canadian one so
we just switched years ago.

9 people coming, and we only have the smallest turkey I've ever seen. It
was far too expensive and had to go to 8 stores to find one.

I'm gonna cook it, a mince meat pie, and a blueberry pie. The sides are
coming with guests, and if they don't bring anything we're all gonna be
hungry cause I'm done. :)

Shawn
... Useless Invention: Battery-operated nuclear power plants.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Ruth Haffly <=-

9 people coming, and we only have the smallest turkey I've ever seen.
It was far too expensive and had to go to 8 stores to find one.

I gave in and bought a 3-plus pound chunk of ham for USD$12. Picked up a
box of cornbread stuffing, a small package of instant mashed potatoes. I
have peas, cornbread mix (if I want it), bread, and a box of brownie mix
hiding somewhere in my pantry. I'm good to go.

If I get desperate, I'll just go to Little Caesar's and get a pizza...

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

Title: Fireside Coffee
Categories: Beverages, Holiday, Seandennis
Yield: 20 Servings

2 c Hot cocoa mix
1 c Instant coffee
1 t Cinnamon
2 t Non-dairy creamer
1/2 c Sugar
1/2 t Nutmeg

Mix all ingredients together and you're ready for those cold winter
nights in front of the fireplace (or virtual fireplace). For
individual servings, boil water, put 2 to 3 teaspoons in your cup,
then add hot water. Stir and ready to drink.

You can add a festive touch by adding whipped cream on top sprinked
with cinnamon or nutmeg.

NOTE: This recipe can be halved. The sugar is actually 1/2 c to 1 c
according to how sweet you want the mix to be.

Original recipe author unknown. Revised by Sean Dennis
(1:18/200@Fidonet) on 31 July 2021.

MMMMM

-- Sean

... "Our Lady of Blessed Acceleration, don't fail me now!" -- Elwood Blues
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Thu, 27 Nov 24>, you wrote me:

I gave in and bought a 3-plus pound chunk of ham for USD$12. Picked

That would be $112 here. LOL

up a box of corn bread stuffing, a small package of instant mashed potatoes. I have peas, corn bread mix (if I want it), bread, and a
box of brownie mix hiding somewhere in my pantry. I'm good to go.

Sounds like a meal fit for a king!

If I get desperate, I'll just go to Little Caesar's and get a
pizza...

Hope you are able to cook the above and don't have to settle on a pizza.

Shawn

... Not tonight honey, ...I feel a modem coming on.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Sean Dennis wrote to Shawn Highfield <=-

9 people coming, and we only have the smallest turkey I've ever seen.
It was far too expensive and had to go to 8 stores to find one.

I gave in and bought a 3-plus pound chunk of ham for USD$12. Picked up
a box of cornbread stuffing, a small package of instant mashed
potatoes. I have peas, cornbread mix (if I want it), bread, and a box
of brownie mix hiding somewhere in my pantry. I'm good to go.

If I get desperate, I'll just go to Little Caesar's and get a pizza...

Surely you have better pizza available than Little Sneezers. Even chain
places like Dominos (who have upped their game considerably) and Papa
John's. Or a local joint that delivers.

We've even got gas station pizza (no puns intended) that's better than average. In fact it's surprisingly good. The nearest to you Casey's gas convenience store location is in Malfunction Junction (Knoxville).

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

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix

* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.

Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

... "Humour is just another defence against the universe." -- Mel Brooks
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

it been just one, and they been able to identify which one, it would
have come out.

I will keep you all in the loop.

Thanks; I may be just shooting in the dark but if it's something the
doctors haven't considered, I thought I'd suggest it. It took an endocrinologist to put us on the right track, after Steve asked our
primary care doctor some questions.

and lots of left overs to go home with everybody. Sounds like a good
time is in store for us.

Does it ever. We're doing our thanksgiving on Saturday. We always do
it the weekend after the Thursday. My birthday falls on the Canadian
one so we just switched years ago.

So Canadian Thanksgiving is a fixed calendar date? The American one was (finally, after bouncing around the fall calendar) as the 4th Thursday
in November. It can be as early as November 22 or as late as November
28. Steve and I made our engagement official on November 27, 1974 so we
alwaays have a extra special day around this time of year. Our first
grandson was born on November 29, 2003, another special day.

9 people coming, and we only have the smallest turkey I've ever

seen. SH> It was far too expensive and had to go to 8 stores to find
one.

I'm gonna cook it, a mince meat pie, and a blueberry pie. The sides
are coming with guests, and if they don't bring anything we're all
gonna be hungry cause I'm done. :)

Save a piece of the blueberry pie for me please. (G) I don't care for
pumpkin pie; I think our host mentioned other desserts will be brought tomorrow. Something funny--for years, I don't remember when they started
but they kept it up until my older brother moved too far away to come
home for Thanksgiving--my brothers would always play tic tac toe with
their pieces of pumpkin 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)

Hi Ruth,
On <Thu, 27 Nov 24>, you wrote me:

So Canadian Thanksgiving is a fixed calendar date? The American one

No, it's the second Monday in october I believe. So always around my
birthday (Oct 11)

alwaays have a extra special day around this time of year. Our first grandson was born on November 29, 2003, another special day.

Very special day!

Save a piece of the blueberry pie for me please. (G) I don't care for pumpkin pie;

Will do. No pumpkin just blueberry and mincemeat (and some mincemeat
cookies after you told me they were a thing)

but they kept it up until my older brother moved too far away to come
home for Thanksgiving--my brothers would always play tic tac toe with their pieces of pumpkin pie.

Laugh. Funny how "traditions" continue on. :)

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

So Canadian Thanksgiving is a fixed calendar date? The American one

No, it's the second Monday in october I believe. So always around my birthday (Oct 11)

OK, thanks. I had some Canadian friends in college (The school always
did a Thanksgiving meal for them.) but never asked about the date. They
usually had class on their date but got the American holiday off. (G)

alwaays have a extra special day around this time of year. Our first grandson was born on November 29, 2003, another special day.

Very special day!

Yes, he turns 21 today. Doesn't seem that long ago that he was born. I
flew over from HI to AZ with a suitcase full of nursery stuff--crib
sheets, quilts, diaper stacker and bags, wall hanging, etc that I'd
made (per mom to be's request). Steve joined us about a week later, then
we went to my sister's for Thanksgiving dinner. When Robert was born on
the 29th, her older son (who's birthday is Nov. 30) commented that he
just missed sharing immortality by one day. That kid turs 40 tomorrow.

Save a piece of the blueberry pie for me please. (G) I don't care for pumpkin pie;

Will do. No pumpkin just blueberry and mincemeat (and some mincemeat cookies after you told me they were a thing)

OK, you can eat it; I had a piece of pecan pie tomorrow and brought home another one that I enjoyed today. We also brought home the turkey
carcasse and the ham bone (both with a good bit of meat on them) to use
for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that our
older daughter has carried on with her family.

but they kept it up until my older brother moved too far away to

come RH> home for Thanksgiving--my brothers would always play tic tac
toe with RH> their pieces of pumpkin pie.

Laugh. Funny how "traditions" continue on. :)

It got to be a joke, how they always did it and never let any of us 3
girls have a part. (I had married, moved away from home while the
tradition was in its early years, haven't spent Thanksgiving with my
family since.)







---
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)

Hi Ruth,
On <Sat, 29 Nov 24>, you wrote me:

They usually had class on their date but got the American holiday
off. (G)

Laugh, that's fair. :)

Yes, he turns 21 today. Doesn't seem that long ago that he was born.

It goes so fast.

we went to my sister's for Thanksgiving dinner. When Robert was born
on the 29th, her older son (who's birthday is Nov. 30) commented that
he just missed sharing immortality by one day. That kid turs 40
tomorrow.

I missed my grandmother's birthday by a day as well. She was Oct 12.

for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that
our older daughter has carried on with her family.

Nice. I have the carcass in the freezer as it will take a while to get
through the left overs. I'll make the soup in a week or two.

It got to be a joke, how they always did it and never let any of us 3 girls have a part.

Laugh. IT was a brother thing.

Shawn

... By the time most of us have money to burn, our fire's gone out.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

They usually had class on their date but got the American holiday
off. (G)

Laugh, that's fair. :)

Don't know what they thought but it worked. We had enough Canadians that
we had an informal hockey team. School had an enrollment of about 1200
with maybe 20 Canadians (give or take) in any year.

Yes, he turns 21 today. Doesn't seem that long ago that he was born.

It goes so fast.

we went to my sister's for Thanksgiving dinner. When Robert was born
on the 29th, her older son (who's birthday is Nov. 30) commented that
he just missed sharing immortality by one day. That kid turs 40
tomorrow.

I missed my grandmother's birthday by a day as well. She was Oct 12.

I shared a birthday with a cousin. She was quite a bit older than me and
lived out in California so I didn't see her often enough, never shared a birthday celebration.

for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that
our older daughter has carried on with her family.

Nice. I have the carcass in the freezer as it will take a while to
get through the left overs. I'll make the soup in a week or two.

I'm going to cook down the carcass tomorrow, probably put it on in the
morning and do the bone removal in early afternoon. We've got a pre
Christmas gathering tomorrow night so will have to finish the soup
making Tuesday or Wednesday (after I do a bit of grocery shopping). The
ham will probably wait until later in the week; found a package of
lentils on the shelf so they will go into soup with the ham bone.

It got to be a joke, how they always did it and never let any of us 3 girls have a part.

Laugh. IT was a brother thing.

Apparantly so. Older brother moved to Florida in 2007, passed away in
January, 2015 so the last games were probably in 2006.


---
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)

Hi Ruth,
On <Mon, 01 Dec 24>, you wrote me:

I shared a birthday with a cousin. She was quite a bit older than me
and lived out in California so I didn't see her often enough, never
shared a birthday celebration.

In my office, there are three of us who share the same birthday. We are
always getting a free lunch on the company and a cake since there are three
of us. :)

ham will probably wait until later in the week; found a package of
lentils on the shelf so they will go into soup with the ham bone.

Nice.

Shawn

... For a man of fortitude, there are no walls, only avenues.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

I shared a birthday with a cousin. She was quite a bit older than me
and lived out in California so I didn't see her often enough, never
shared a birthday celebration.

In my office, there are three of us who share the same birthday. We
are always getting a free lunch on the company and a cake since there
are three of us. :)

Sweet! Since I'm self employed, I don't have any other workers to share
my birthday with. There were times when they were still home, our girls
made me a cake but they've long since gone out on their own. Steve
usually takes me out for supper and sometimes will let our server know
that it's my birthday, tho I'd rather he didn't. He gets a pumpkin roll
(used to be pumpkin pie or pumpkin cake) for his birthday cake, plus
going out somewhere. It's a low key day for both of us, tho I had a nice surprise this year--a call from our oldest grandson.

ham will probably wait until later in the week; found a package of
lentils on the shelf so they will go into soup with the ham bone.

Nice.

Steve is gently pushing toward getting split peas for pea soup instead.
I've an eye dr. appointment this afternoon, with some grocery shopping
to follow, so will probably pick up some split peas.


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


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

Hi Ruth,
On <Wed, 03 Dec 24>, you wrote me:

usually takes me out for supper and sometimes will let our server
know that it's my birthday, tho I'd rather he didn't. He gets a

Laugh, I don't think anyone likes the song and dance.

(used to be pumpkin pie or pumpkin cake) for his birthday cake, plus
going out somewhere. It's a low key day for both of us, tho I had a
nice surprise this year--a call from our oldest grandson.

That's nice!

to follow, so will probably pick up some split peas.

That's one of my favorites so I agree with Steve. :) The only time Andrea
will eat split pea is if I make the soup, the commercial variety's she
does not like at all.

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

usually takes me out for supper and sometimes will let our server
know that it's my birthday, tho I'd rather he didn't. He gets a

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we
have.

(used to be pumpkin pie or pumpkin cake) for his birthday cake, plus
going out somewhere. It's a low key day for both of us, tho I had a
nice surprise this year--a call from our oldest grandson.

That's nice!

It was; I was at our American Legion Auxiliary Christmas in July party &
they were getting ready to take a group picture when he called. I ducked
into the kitchen and they took the picture, then took another one when I
came out.

to follow, so will probably pick up some split peas.

That's one of my favorites so I agree with Steve. :) The only time
Andrea will eat split pea is if I make the soup, the commercial
variety's she
does not like at all.

We'll eat the canned but definatly prefer my home made. I'll put in
anything from carrots, onions and potatoes to adding tomato sauce--all
depends on what's in the fridge and pantry and what strikes my fancy the
day I make it. We picked up the split peas the other day at Wegman's; I
asked Steve to pick them up while I went for something else. I got what
I wanted, then joined him as he was looking at 2 packages of dried peas.
One package was the usual split peas, other one was dried whole peas. We
went with the split peas; they cook up and "mush" easily.


---
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)

Hi Ruth,
On <Fri, 05 Dec 24>, you wrote me:

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we have.

Agree. Most kids I know live in fear of the attention that song brings. :)

We'll eat the canned but definitely prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato
sauce--all depends on what's in the fridge and pantry and what

Very cool. I follow a pretty basic recipe for it as Andrea likes simple
food.

One package was the usual split peas, other one was dried whole peas.
We went with the split peas; they cook up and "mush" easily.

I like both, but for soup I always get the split peas.

I made fish and chips last night, I had a box of the quick soak mushy
peas but I forgot to make them in time. LOL Oh well gives me an excuse
to fry fish again soon! ;)


MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Batter (Shawn's)
Categories:
Yield: 8 Servings

1/2 c Gluten Free AP flour
1/2 c Cornstarch
1 t Salt
1 t garlic powder
1 t minced onion
1 t dried parsley
1 lg Egg,whisked
3/4 c Soda water (or GF beer) *

* Start with 3/4 may need a total of 1 cup depending on flour

Heat oil to 375 for frying in a cast iron pan.

Mix wet into dry.

Drop the veggies, or fish, or chicken or whatever into batter allowing
excess batter to drip off. Lower into oil.

Fry until cooked.

Drain on paper or a wire rack. Let sit about 3-5 mins, and serve.
-----

Shawn

... Nothing's impossible to those that don't have to do it.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we have.

Agree. Most kids I know live in fear of the attention that song
brings. :)

Unless it's accompanied by a pile of presents that get ignored after a
day or so.

We'll eat the canned but definitely prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato
sauce--all depends on what's in the fridge and pantry and what

Very cool. I follow a pretty basic recipe for it as Andrea likes
simple food.

We do a lot of basic foods but then like to go all out gourmet from time
to time. My dad was a meat and potatoes, with a side veggie and dessert
eater, nothing fancy and mom was a basics cook so when Steve and I got
married, I started moving away from that kind of cooking. As a result,
our girls enjoyed eating a wide variety of foods while growing up, and
cook that way themselves.

One package was the usual split peas, other one was dried whole

peas. RH> We went with the split peas; they cook up and "mush" easily.

I like both, but for soup I always get the split peas.

I've never tried the dried whole peas but now that I know Wegman's
carrys them, I might pick some up and give them a try.

I made fish and chips last night, I had a box of the quick soak mushy
peas but I forgot to make them in time. LOL Oh well gives me an
excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire pudding
and mushy peas?

Title: Batter (Shawn's)
Categories:
Yield: 8 Servings

1/2 c Gluten Free AP flour
1/2 c Cornstarch
1 t Salt
1 t garlic powder
1 t minced onion
1 t dried parsley
1 lg Egg,whisked
3/4 c Soda water (or GF beer) *

* Start with 3/4 may need a total of 1 cup depending on flour

OK, we do have some GF flour on hand, of different varieties. We'd use
soda water as neither of us likes beer. Have you used this with onion
rings and if so, how did they turn out?


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


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

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

Hi Ruth,
On <Sun, 07 Dec 24>, you wrote me:

Unless it's accompanied by a pile of presents that get ignored after
a day or so.

That's true. :)

married, I started moving away from that kind of cooking. As a
result, our girls enjoyed eating a wide variety of foods while
growing up, and cook that way themselves.

That's a good thing. It's pretty basic eats around here when Andrea
cooks, a bit more fancy when I do, and my FIL hasn't ever used the
kitchen for more than making a sammich.

an excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire
pudding and mushy peas?

Well yes, but I could have fried fish again.... Seems best. :)

Shawn

... If we left the bones out it wouldn't be crunchy!


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

Unless it's accompanied by a pile of presents that get ignored after
a day or so.

That's true. :)

That stops after a certain age, sooner for some kids than others. And,
some "kids" never grow out of their love of getting a pile of stuff.

married, I started moving away from that kind of cooking. As a
result, our girls enjoyed eating a wide variety of foods while
growing up, and cook that way themselves.

That's a good thing. It's pretty basic eats around here when Andrea cooks, a bit more fancy when I do, and my FIL hasn't ever used the
kitchen for more than making a sammich.

Steve is in the kitchen quite often. We had a container of (cooked)
garbanzo beans in the fridge for I don't know how long; last night he
turned them into hummus. Sort of followed a recipe but did some
improvisation. Time was, he'd follow a recipe exactly; I've nudged him
into being comfortable with tweaks as he sees fit over the years.

an excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire
pudding and mushy peas?

Well yes, but I could have fried fish again.... Seems best. :)

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the area.
A friend just gave me a Hello Fresh recipe card for Shrimp Spaghetti
With A Kick that we'll probably try. He gets the Hello Fresh kits and
passes duplicate recipe cards (if it's a 2nd time ordering) over to me
as he knows I can make the same thing without a kit. Trying to convince
him that he's now capable of doing the same thing.


---
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)

Hi Ruth,
On <Tue, 09 Dec 24>, you wrote me:

That stops after a certain age, sooner for some kids than others.
And, some "kids" never grow out of their love of getting a pile of
stuff.

Very true. For the most part if there is a toy I want I get it when
I can afford it; having said that I don't get many toys anymore. :)
I really need a new desktop as mine is so old it isn't doing what I want
it to anymore.

improvisation. Time was, he'd follow a recipe exactly; I've nudged
him into being comfortable with tweaks as he sees fit over the
years.

That's good!

Spaghetti With A Kick that we'll probably try. He gets the Hello
Fresh kits and passes duplicate recipe cards (if it's a 2nd time

I'm sure some of the recipes are good, they wouldn't still be in business
if they weren't. :)

as he knows I can make the same thing without a kit. Trying to
convince him that he's now capable of doing the same thing.

So true. I think some people prefer the kits because it's "home cooking" without thinking.

Shawn

... The program is absolutely right; therefore the computer must be wrong.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shwn,

That stops after a certain age, sooner for some kids than others.
And, some "kids" never grow out of their love of getting a pile of
stuff.

Very true. For the most part if there is a toy I want I get it when
I can afford it; having said that I don't get many toys anymore. :)
I really need a new desktop as mine is so old it isn't doing what I
want it to anymore.

That's basically the way we are now. We can afford to buy what we
want/need, only doing big things like the house on a mortgage. Got a 5
yeaar note for the truck last year but Steve paid it off within a few
months, camper was outright cash. Credit card for when we can't use cash
but it is paid in full every month. I think this net book will be our
next big purchase; Steve is making noises about its age.

improvisation. Time was, he'd follow a recipe exactly; I've nudged
him into being comfortable with tweaks as he sees fit over the
years.

That's good!

Yes, and he's not asking me so many questions about cooking now. Years
ago, when we were first married, I saw a "Blondie" cartoon where Dagwood
was in the kitchen cooking something, Blondie in the living room. He
sees a note in the recipe for so many tablespoons of water, yells to
Blondie "is that heaping or level?". That's been a running joke with us
when Steve does anything new. Usually I'm in the kitchen with him, sous ceffing, getting out/putting away ingredients and tools, washing up what
he's done with, making sure the oven (if needed) is preheated, etc.

Spaghetti With A Kick that we'll probably try. He gets the Hello
Fresh kits and passes duplicate recipe cards (if it's a 2nd time

I'm sure some of the recipes are good, they wouldn't still be in
business if they weren't. :)

as he knows I can make the same thing without a kit. Trying to
convince him that he's now capable of doing the same thing.

So true. I think some people prefer the kits because it's "home
cooking" without thinking.

Mike was a UPS driver for many years, worked long hours so didn't cook
much for himself, usually heat and serve type meals. He retired in
January of 2020, hoping to do a lot of travel but Covid put a fast end
to that. With the time on his hands, he started cooking for himself
(learning basics); now he knows how to follow a recipe, etc but prefers
the pre portioning and convenience of the kits.


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Hi Ruth,
On <Thu, 11 Dec 24>, you wrote me:

but it is paid in full every month. I think this net book will be our
next big purchase; Steve is making noises about its age.

Thankfully a full on laptop is now as cheap as a netbook was when you got
that. We each got new laptops this year and paid a very fair price. I'd
have to look on amazon now, but it wasn't much.

Blondie "is that heaping or level?". That's been a running joke with

I think I saw that one.

himself (learning basics); now he knows how to follow a recipe, etc
but prefers the pre portioning and convenience of the kits.

I support that. Like you the meal kits don't work for us... I like to
do my own prep work, I find it relaxing.

Shawn

... Complaints provoke insolence and more complaints.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)