Shawn Highfield wrote to Dave Drum <=-

My house mate OTOH does Folger's Dark Roast instant with two teaspoons
of Coffee Mate creamer powder and three (or mor) spoons of sugar.
YuuuuK

That does not sound good at all.

Gag a maggot off a corpse. Bv)=

I bought him a Keurig knock-off single serve maker and pods last
holiday season - but he won't use it. Go figger.

Probably just what he's used to and can make his coffee exactly how he likes it with the instant.

He does a lot of stuff "Because that's the way I've always done it."
Old and set in his ways. We live on a busy street and if I haven't backed
into the driveway last time I came home - I back into the yard and turn
the car so I can pull out of the driveway. Dennis, OTOH, continues to
back down to the end of the driveway and sit there with his head on a
swivel waiting for a hole in traffic. One of these days there will be a "sickening crunch" and no more nice Huyundi Sonata.

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

Title: Les Moules Secrètes de la Femme du Chauffeur de Taxi *
Categories: Shellfish, Vegetables, Wine, Herbs
Yield: 2 Servings

2 lb Fresh mussels
2 Peeled shallots; minced fine
3 tb Unsalted butter
1/4 ts Fine sea salt
2 c Alsatian Gew├╝rztraminer wine
Fresh ground black pepper
2 ts Fresh or dried thyme leaves
A handful of fresh flat-leaf
- parsley leaves; minced

Equipment: A large deep skillet with a lid

* The Taxi Driver's Wife's Secret Mussels

Thoroughly scrub the mussels, and rinse with several
changes of water. If an open mussel closes when you
press on it, it is good; if it stays open, the mussel
should be discarded. Beard the mussels. (Do not beard
the mussels more than a few minutes in advance or they
will die and spoil. Note that in some markets mussels
are pre-prepared, in that the small black beard than
hangs from the mussel has been clipped off but not
entirely removed. These mussels do not need further
attention.) Set them aside.

In a large, deep skillet, combine the shallots, butter,
and sea salt. Sweat-cook, covered, over low heat-until
softened, about 3 minutes. Add the wine, bring to a boil
over high heat, and boil, uncovered, until reduced by
half, about 5 minutes.

Add the mussels, sprinkle generously with black pepper,
and stir. Cover, and cook just until the mussels open,
about 3 minutes. Remove the mussels as they open. Do
not overcook. Discard any mussels that do not open.

Transfer the mussels and liquid to four warmed shallow
soup bowls. Sprinkle each with thyme, parsley, and black
pepper. Serve immediately, with finger bowls.

Don't forget a crusty baguette to soak up the memorable
sauce.

Wherever I am in Paris, it seems, people want me to know
about their special recipes. One day while a taxi driver
was taking me from restaurant to market to specialty
shop, he confided that his wife made the best mussels in
the world. So delicious that everyone, he said, raved
about them and his wife never, ever, revealed her secret.
I did not even have to pop the question, and pretty soon
he had shared his spouse's most guarded recipe: The key
is Gewerztraminer, the aromatic wine from France's
Alsace region.

Note: I use an inexpensive Gewerztraminer when preparing
this dish, and I serve the same wine with the mussels.

What I Learned: Years ago, a fishmonger warned against
taking mussels home in a plastic bag and storing in
the refrigerator. Mussels stored in a sealed bag will
suffocate and die. Rather, when you get home from the
market, either place the mussels on a shelf in the
refrigerator with the bag opened, better yet, transfer
them to a large bowl and cover the bowl w/a damp cloth.

The Splendid Table

From: http://www.publicradio.org

Uncle Dirty Dave's Archives

MMMMM

... This post marked safe from Dr. Oz
--- MultiMail/Win v0.52
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Hi Dave,
On <Sun, 16 Nov 24>, you wrote me:

He does a lot of stuff "Because that's the way I've always done it."

Laugh. I know people like that.

the car so I can pull out of the driveway. Dennis, OTOH, continues to

Makes sense, That is what I did when I lived on a busy street.

back down to the end of the driveway and sit there with his head on a swivel waiting for a hole in traffic. One of these days there will be
a "sickening crunch" and no more nice Huyundi Sonata.

Nope I dont' have time to sit there and wait for 20 mins swiveling the head around.

Shawn


* SeM. 2.26 * I'm FLYING, I'm FLYING! >>THUD<<
--- SBBSecho 3.22-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

He does a lot of stuff "Because that's the way I've always done it."

Laugh. I know people like that.

the car so I can pull out of the driveway. Dennis, OTOH, continues to

Makes sense, That is what I did when I lived on a busy street.

back down to the end of the driveway and sit there with his head on a swivel waiting for a hole in traffic. One of these days there will be
a "sickening crunch" and no more nice Huyundi Sonata.

Nope I dont' have time to sit there and wait for 20 mins swiveling the head around.

We've been friends since high school. Joined the Navy together, etc. Heck,
he married one of my old girlfriends. But he still amazes me. He and I
and another guy set out to New York City to "seek our fortune" in the Big Apple. In his car, But John and I wouldn't let him drive. Bv)=

We got to the city and found our other friend who we were to stay with
and discovered that owning a car is a liability in Manhattan. OY VEY!

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

Title: Rum Chocolate
Categories: Five, Beverages, Dairy, Chocolate, Booze
Yield: 1 Guzzle

2 oz Light rum
1 oz Creme da cacao
2 oz Hershey's chocolate syrup
1 c Whole milk; heated
1 Mint leaf; garnish, opt

Using milk warmed to 180øF/82øC stir in rum, creme de
cacao and chocolate syrup on a tallish glass mug.

Garnish with a mint leaf or sprig if desired.

Reconstructed from memories of Dave Grossblatt's Cafe
Rienzi on MacDougal St., Greenwich Village, NYC

Makes one drink

Uncle Dirty Dave's Kitchen

MMMMM

... WONDER BREAD: Half baked while you sleep. If it's good bread it's a Wonder. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

We've been friends since high school. Joined the Navy together, etc.
Heck, he married one of my old girlfriends. But he still amazes me.

Laugh, I have a friend like that as well! They've divorced now but made it over 25 years.

and another guy set out to New York City to "seek our fortune" in the
Big Apple. In his car, But John and I wouldn't let him drive. Bv)=

Laugh.

We got to the city and found our other friend who we were to stay
with and discovered that owning a car is a liability in Manhattan. OY VEY!

I would not want to even try to drive in manhattan. The one time I made a wrong turn and ended up in Manhattan on my motorcycle was enough to
last me a life time.

Never been so scared in my life.

Shawn


--- Grumble
* Origin: By annihilating desires you annihilate the mind. (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I would not want to even try to drive in manhattan. The one time I
made a wrong turn and ended up in Manhattan on my motorcycle was enough
to last me a life time.

In 2008, I made a wrong turn and wound up in southwest Atlanta. Stopped atr
a stopsign and four big black guys started walking towards me quickly and
they didn't look like they were inviting me to a block party.

I threw my car in reverse and blew through an intersection to get the hell
out of there.

Reminded me of the time I got caught in East St. Louis at night...

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

Title: Cinnamon Breakfast Cake
Categories: Breads, 1941
Yield: 6 servings

2 c Flour
4 ts Baking powder
1/2 ts Salt
1/4 c Seedless raisins
2 tb Sugar
1 ts Cinnamon
4 tb Brown sugar
4 tb Shortening
1 Egg, well beaten
1/2 c Milk
1 tb Melted butter or butter
-substitute

Sift flour, measure, and sift with baking powder, and salt. Add brown
sugar; cut in shortening with 2 spatulas. Add egg and sufficient
milk to form a soft dough. Add raisins. Spread in well-oiled and
floured cake tin. Pour melted butter over top of cake. Sprinkle with
2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25
minutes. Mrs. Murray Nevin, Stoneboro, PA.

MMMMM

-- Sean

... To the thief who stole my anti-depressants: I hope you're happy.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Mon, 17 Nov 24>, you wrote me:

Stopped atr a stopsign and four big black guys started walking
towards me quickly and
they didn't look like they were inviting me to a block party.

Ugh. Happened to me when I drove taxi, I didn't see them but all
4 doors flew open at once. Didn't go to the cops... How could I describe
them? 4 large men, wearing hoodies and masks.

I threw my car in reverse and blew through an intersection to get the
hell out of there.

Smart.

Shawn
... Useless Invention: Caffeine-Free Diet Coke.


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

Shawn Highfield wrote to Dave Drum <=-

We've been friends since high school. Joined the Navy together, etc.
Heck, he married one of my old girlfriends. But he still amazes me.

Laugh, I have a friend like that as well! They've divorced now but
made it over 25 years.

and another guy set out to New York City to "seek our fortune" in the
Big Apple. In his car, But John and I wouldn't let him drive. Bv)=

Laugh.

We got to the city and found our other friend who we were to stay
with and discovered that owning a car is a liability in Manhattan. OY
VEY!

I would not want to even try to drive in manhattan. The one time I
made a wrong turn and ended up in Manhattan on my motorcycle was enough
to last me a life time.

Never been so scared in my life.

Driving was no problem as long as I paid attention to the Yellow Perils
(taxi cabs). Parking was the real hassle. Wound up putting the car in a
parking garage and riding the subways - which were a nickle a ride back
then. I see they're now up to U$1.25. OWTCH!

Heck, we went from the East Village (before it was a fashionable area)
out to Coney Island for just 5c there and 5c home. Had Coney Island hot
dogs - which were nothing like what is sold as a Coney Dog these days.

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

Title: Nathan's Coney Dog Sauce
Categories: Beef, Vegetables, Chilies, Herbs
Yield: 10 Servings

2 tb Butter
1 1/2 lb Ground beef
2 md Onions; minced fine
1 cl Garlic; minced fine
3 tb Chilli spice mix
1 tb Prepared mustard
6 oz Can tomato paste
6 oz Can water
10 Skinless all-beef hot dogs
Salt & pepper

Combine all except hot dogs and simmer until thick. Grind
up the skinless hot dogs (or chop in food processor),
stir in and cook another 15 minutes.

You can top your coney dog with any of these variations:
red onion, cheddar cheese, tomatoes, jalapenos or green
onions.

Serve sauce and toppings over your favorite high-quality
Nathan's hot dogs prepared your preferred way--grilling
is our favorite.

From: http://www.recipe.com

Uncle Dirty Dave's Archives

MMMMM

... I don't like composers who think. It gets in the way of their plagiarism. ___ MultiMail/Win v0.52

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