Ruth Haffly wrote to Dave Drum <=-

I almost bought a bargain-priced R2-D2 smoker - before reality set-in
and I realised that I'd use it once or maybe twice then it would just occupy spasce on the patio,

I understand. Our s can be used as grills also so they're most often
used for that. When we got the egg shaped (not the name brand), Steve grilled a steak on it and pronounced it one of the best he'd ever
grilled. We'll do pizza on that one also if we're not in a hurry.

Dennis' boy gave us a big barrel charcoal grill with a smoke generator
on one end. It's pretty much unused except when Stephan comes ver and
cook up a "special occasion" meal. For myself, I've done very little
smoke cooking - last thing waqs using a gas-fired grill and some grape
vine cuttings. My favourite way to cook pizza is 217-787-5544. Hello, Antonio's. I'd like a large Belly Buster pleae" Bv)=

Without getting off into an off-topic discussion of religion - wine is
and has been an integral part of Western religion since before the
late, great J. C.

Definatly. IIRC, the southwestern native Americans fermented cactus
juice.

Or used peyote buds/flowers. Bv)=

Agave cactus is the basis for tequila.

It's not the real thing unless it has a worm in it, or so legend says.

That's one of those things that has gotten mis-quoted/referenced over time.
The wormis supposed to be related to mezcal - which is a first cousin to tequila. Both tequila and mezcal are made from cactus juice.

Tequila is a distilled spirit made from blue Weber agave, a succulent
that hails from arid regions in the Americas.

Mezcal is a broad category of spirits made from roasted agave hearts
commonly referred to as pi├▒as.

Once, mezcal could be made anywhere in Mexico and from any type of
maguey, or agave plant. In 1995, mezcal received DO status, and its
production became more regulated.

Here's a link to more than you ever wanted to know about the booze:

https://www.foodandwine.com/tequila-vs-mezcal-differences-11731197

I recently re-read on of the best books on religion and myth that ever
saw the light of day - AFAIAC ... "Holy Blood - Holy Grail". Certainly explained a lot of the background to ..... whoops, getting off topic.

Pick up a copy and see for yourself.

Hmmmmmm, have to check it out. BTW, I'll be "off air" from Friday until probably next Wednesday. Making a quick trip to the Pacific, will check
to see if our favorite hole in the wall Korean bbq place is still
going. I know one seafood place on the North Shore still is, but our favorite one down in the city closed about 12 years ago.

The think I liked most about this book is that it does not draw, nor
suggest, conclusions. Just presents the facts as discovered - many of
which were new to me and certainly cleared up some questions that I had.

While raising fresh issues. Bv)= My favourite type of reading material
--- something that makes you think.

Here's my grapevine smoker recipe as published in Smoker Cooking

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

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

3 lb Chuck roast
Garlic powder
Salt and Pepper
Grapevines for smoke

After pruning the family's Concord grape vines, I
decided to use a few trimmings to make grapevine smoked
chuck roast on my gas grill. I'd never used grapevines
to smoke food before, so it was the perfect opportunity
to experiment with this new smoking wood.

I decided to use a chuck roast for two reasons. First,
it was a relatively inexpensive cut of meat. If the
grapevine smoke ruined the meat, the loss wouldn't be
that great. And second, beef chuck contains quite a bit
of fat and connective tissue, which adds to juiciness
and flavor. And I like juice and flavor!

Season the roast lightly on all sides w

Hi Dave,

I understand. Our s can be used as grills also so they're most often
used for that. When we got the egg shaped (not the name brand), Steve grilled a steak on it and pronounced it one of the best he'd ever
grilled. We'll do pizza on that one also if we're not in a hurry.

Dennis' boy gave us a big barrel charcoal grill with a smoke generator
on one end. It's pretty much unused except when Stephan comes ver and
cook up a "special occasion" meal. For myself, I've done very little
smoke cooking - last thing waqs using a gas-fired grill and some grape

So when Stephan comes over, have several things ready to smoke so you
can stock your freezer. Depending on the size of the grill and
configuration of racks, you might be able to do a couple of racks of
pork ribs, a couple of chickens and maybe a couple of bef roasts all at
the same time.

vine cuttings. My favourite way to cook pizza is 217-787-5544. Hello, Antonio's. I'd like a large Belly Buster pleae" Bv)=

We've yet to find a store made pizza that is as good as our home made so
will continue to make them. We've done flat bread and pitas as
alternatives to the traditional crust sometimes, also pizza bread (toast
bread, put sauce and toppings on, then bake in toaster oven) from time
to time when we didn't want to go to the time/effort to do a trditional
crust.

Agave cactus is the basis for tequila.

It's not the real thing unless it has a worm in it, or so legend says.

That's one of those things that has gotten mis-quoted/referenced over time. The wormis supposed to be related to mezcal - which is a first cousin to tequila. Both tequila and mezcal are made from cactus juice.

Here's a link to more than you ever wanted to know about the booze:

https://www.foodandwine.com/tequila-vs-mezcal-differences-11731197

I recently re-read on of the best books on religion and myth that ever
saw the light of day - AFAIAC ... "Holy Blood - Holy Grail". Certainly explained a lot of the background to ..... whoops, getting off topic.

Pick up a copy and see for yourself.

Hmmmmmm, have to check it out. BTW, I'll be "off air" from Friday until probably next Wednesday. Making a quick trip to the Pacific, will check
to see if our favorite hole in the wall Korean bbq place is still
going. I know one seafood place on the North Shore still is, but our favorite one down in the city closed about 12 years ago.

The think I liked most about this book is that it does not draw, nor suggest, conclusions. Just presents the facts as discovered - many of which were new to me and certainly cleared up some questions that I
had.

OK, I'm keeping this in as a reminder for when I get over the jet lag.
Never did look for our favorite Korean spot as we had enough good eats otherwise. Also didn't have a lot of time as we were there such a short
time.

While raising fresh issues. Bv)= My favourite type of reading
material --- something that makes you think.

Here's my grapevine smoker recipe as published in Smoker Cooking

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

I don't know what cut of meat he used but Steve smoked some for the
chili he made for the church's chili cook off in February. IIRC, used
hickory chips and 4 pieces of meat, cut up 3 for the chili and one is in
our freezer (should pull it out now that the weather is hot) waiting to
be enjoyed, probably with potato salad and some other side dish.


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


... Computers run on smoke. They stop when it leaks out.

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

Ruth Haffly wrote to Dave Drum <=-

I understand. Our s can be used as grills also so they're most often
used for that. When we got the egg shaped (not the name brand), Steve grilled a steak on it and pronounced it one of the best he'd ever
grilled. We'll do pizza on that one also if we're not in a hurry.

Dennis' boy gave us a big barrel charcoal grill with a smoke generator
on one end. It's pretty much unused except when Stephan comes ver and
cook up a "special occasion" meal. For myself, I've done very little
smoke cooking - last thing waqs using a gas-fired grill and some grape

So when Stephan comes over, have several things ready to smoke so you
can stock your freezer. Depending on the size of the grill and configuration of racks, you might be able to do a couple of racks of
pork ribs, a couple of chickens and maybe a couple of bef roasts all at the same time.

Except my storage - both dry and refrigerated/frozen is stuffed to the
nines. And I don't have room for another freezer even if I had the spare treasure to spend on it.

vine cuttings. My favourite way to cook pizza is 217-787-5544. Hello, Antonio's. I'd like a large Belly Buster pleae" Bv)=

We've yet to find a store made pizza that is as good as our home made
so will continue to make them. We've done flat bread and pitas as alternatives to the traditional crust sometimes, also pizza bread
(toast bread, put sauce and toppings on, then bake in toaster oven)
from time to time when we didn't want to go to the time/effort to do a trditional crust.

I have two - both locally owned. The Antonio's (local mini-chain) and a Springfield tradition that has recently re-opened for dine-is after the
Co-Vid hoo-hah. Their EBA (everything but anchovies) is orgasmic.

Those two win every local "Best of" competition put on by the local news papers. Pizza Hut, Dominos and Little Caesar can suck wind. Bv)-

And, if course I can(and have done) make my own. But I'm getting lazy
in my senescence.

8<----- WHACK ----->8

OK, I'm keeping this in as a reminder for when I get over the jet lag. Never did look for our favorite Korean spot as we had enough good eats otherwise. Also didn't have a lot of time as we were there such a short time.

While raising fresh issues. Bv)= My favourite type of reading
material --- something that makes you think.

Here's my grapevine smoker recipe as published in Smoker Cooking

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

I don't know what cut of meat he used but Steve smoked some for the
chili he made for the church's chili cook off in February. IIRC, used hickory chips and 4 pieces of meat, cut up 3 for the chili and one is
in our freezer (should pull it out now that the weather is hot) waiting
to be enjoyed, probably with potato salad and some other side dish.

I'm not a fan of smoke flavouring in chilli.

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

Title: Whole Wheat Pizza
Categories: Pizza, Vegetables, Cheese
Yield: 8 Servings

1 c Warm water (110º - 115º)
1 tb Active dry yeast
1 tb Honey
1 c Whole wheat flour
1/2 ts Salt
1 tb Oil
4 oz Cheddar cheese; grated
1/2 ts Black pepper
1/2 ts Caraway seeds
1/4 ts Garlic powder
1 1/4 c (to 1 1/2 c) whole wheat
- flour
1/2 c Tomato sauce
+=OR=+
1/2 c Jarred, pre-made pizza or
- marinara sauce
1/2 tb (to 1 tb) dried oregano
1 c Raw broccoli pieces
1 c Raw mushroom slices
8 oz Mozzarella cheese; shredded

Combine the water, yeast, honey and the 1 cup of whole
wheat flour in a large bowl. Beat 100 times until
mixture is smooth. Let rise in a warm place for 15
minutes. Add the salt, oil, Cheddar cheese, pepper,
caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups
whole wheat flour. Mix well and let the dough rest for
5 minutes.

Pat out the dough onto a baking sheet for 1 large
pizza or divide the dough in half and make two
medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and
mozzarella. Bake in a 400ºF/205ºC oven for 15 to 20
minutes.

Serves 8

Source: Holiday Cookbook, American Diabetes Assn.
by Betty Wedman, M.S.,R.D.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Grape soda doesn't taste like grapes but it sure tastes purple.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Dennis' boy gave us a big barrel charcoal grill with a smoke generator
on one end. It's pretty much unused except when Stephan comes ver and

So when Stephan comes over, have several things ready to smoke so you
can stock your freezer. Depending on the size of the grill and configuration of racks, you might be able to do a couple of racks of
pork ribs, a couple of chickens and maybe a couple of bef roasts all at the same time.

Except my storage - both dry and refrigerated/frozen is stuffed to the nines. And I don't have room for another freezer even if I had the
spare treasure to spend on it.

Sigh! Good thought but if the room isn't there, then you can't do it. I
had to re-arriange the upright freezer earlier today to fit in a small
cookie sheet of blueberries. Once they're frozen and bagged, another
sheet full will go in so we'll have local blueberries (we know the
grower) this winter.

vine cuttings. My favourite way to cook pizza is 217-787-5544. Hello, Antonio's. I'd like a large Belly Buster pleae" Bv)=

We've yet to find a store made pizza that is as good as our home made
so will continue to make them. We've done flat bread and pitas as alternatives to the traditional crust sometimes, also pizza bread
(toast bread, put sauce and toppings on, then bake in toaster oven)
from time to time when we didn't want to go to the time/effort to do a trditional crust.

I have two - both locally owned. The Antonio's (local mini-chain) and
a Springfield tradition that has recently re-opened for dine-is after
the Co-Vid hoo-hah. Their EBA (everything but anchovies) is orgasmic.

Sounds good. We did a round flatbread pizza for lunch today. Besides the cheeses (provelone, parmesan and romano) it just had pepperoni (Italian,
bought at our favorite Rochester area Italian store).

Those two win every local "Best of" competition put on by the local
news papers. Pizza Hut, Dominos and Little Caesar can suck wind. Bv)-

Chains don't always do the best pizza. Steve got a small pizza in one of
our layovers; it was good but I only had one piece (didn't want a lot of
food as jet lag was hitting hard). I don't know who made it but I'd go
for it again.

And, if course I can(and have done) make my own. But I'm getting lazy
in my senescence.

I think we're all slowing down; I don't make our bread any more.

8<----- WHACK ----->8

OK, I'm keeping this in as a reminder for when I get over the jet lag. Never did look for our favorite Korean spot as we had enough good eats otherwise. Also didn't have a lot of time as we were there such a short time.

While raising fresh issues. Bv)= My favourite type of reading
material --- something that makes you think.

Here's my grapevine smoker recipe as published in Smoker Cooking

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

I don't know what cut of meat he used but Steve smoked some for the
chili he made for the church's chili cook off in February. IIRC, used hickory chips and 4 pieces of meat, cut up 3 for the chili and one is
in our freezer (should pull it out now that the weather is hot) waiting
to be enjoyed, probably with potato salad and some other side dish.

I'm not a fan of smoke flavouring in chilli.

I couldn't taste the smoke but you might be able to pick up on it. Worst
chili we ever had tasted like somebody dropped a lit cigarette into
it--it was horrible! Somebody brought it to our church in Massachusetts
as an entry in a chili cook off.


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


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

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

Ruth Haffly wrote to Dave Drum <=-

Except my storage - both dry and refrigerated/frozen is stuffed to the nines. And I don't have room for another freezer even if I had the
spare treasure to spend on it.

Sigh! Good thought but if the room isn't there, then you can't do it. I had to re-arriange the upright freezer earlier today to fit in a small cookie sheet of blueberries. Once they're frozen and bagged, another
sheet full will go in so we'll have local blueberries (we know the
grower) this winter.

I've picked up another upright freezer for the kitchen. It will replace
the current non-self defrosting unit. That dandy will either go to the
patio or garage for long-term stuff.

We've yet to find a store made pizza that is as good as our home made
so will continue to make them. We've done flat bread and pitas as alternatives to the traditional crust sometimes, also pizza bread
(toast bread, put sauce and toppings on, then bake in toaster oven)
from time to time when we didn't want to go to the time/effort to do a trditional crust.

I have two - both locally owned. The Antonio's (local mini-chain) and
a Springfield tradition that has recently re-opened for dine-is after
the Co-Vid hoo-hah. Their EBA (everything but anchovies) is orgasmic.

Sounds good. We did a round flatbread pizza for lunch today. Besides
the cheeses (provelone, parmesan and romano) it just had pepperoni (Italian, bought at our favorite Rochester area Italian store).

Those two win every local "Best of" competition put on by the local
news papers. Pizza Hut, Dominos and Little Caesar can suck wind. Bv)-

Chains don't always do the best pizza. Steve got a small pizza in one
of our layovers; it was good but I only had one piece (didn't want a
lot of food as jet lag was hitting hard). I don't know who made it but
I'd go for it again.

Oddly, one of the best "chain" places is a gas/c-store outfit called
Casey's. For store-bought, take-out pizza they are pretty decent.

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

Title: Pepperoni Pizza Casserole
Categories: Pasta, Beef, Vegetables, Cheese, Sauces
Yield: 2 Casseroles

2 lb Coarse ground beef
1 lg Onion; chopped
3 1/2 c Spaghetti sauce; 28 oz jar
16 oz Spiral or cavatappi pasta;
- cooked, drained
4 c Shredded mozzarella cheese
8 oz Thick sliced pepperoni;
- chopped
Grated or shredded Parmesan
- to pass at table

Set oven @ 350┬║F/175┬║C.

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink; drain. Stir in spaghetti
sauce and pasta.

Transfer to 2 greased 13" X 9" baking dishes. Sprinkle
with cheese. Arrange pepperoni over the top.

Bake, uncovered, 25-30 minutes or until heated through.
And cheewse is beginning to brown.

UDD NOTES: Some diced bell pepper goes well in this.
When I make this I plan to freeze one of the dishes
for later. When using - thaw first, then into a 350┬║F/
175┬║C oven until heated through as per directions.

Nancy Scarlett, Graham, North Carolina

Makes: 2 casseroles (10 servings each)

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

Uncle Dirty Dave's Kitchen

MMMMM

... Our new improved keyboard even has an ANY key!
--- MultiMail/Win v0.52
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