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
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

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 don't have a garage so the freezer is in the kitchen. The patio isn't
suited for keeping something like that on it (no shelter or outlet) so I
have the convenience of keeping the freezer inside.

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

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)-

Same with Godfather's and Papa John's. (G)

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.

We stopped for gas a time or two at Casey's on our first trip with the
R-Pod. Then Steve found that Flying J and Pilot offer discounts so we
try to stick with them. We'll also do Sam's Club or Costco as we've
memberships in them but sometimes when there's no other choice we'll go
with other brands. Sam's and Costco are good for an inexpensive lunch
stop at the same time.

---
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)

Ruth Haffly wrote to Dave Drum <=-

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 don't have a garage so the freezer is in the kitchen. The patio
isn't suited for keeping something like that on it (no shelter or
outlet) so I have the convenience of keeping the freezer inside.

When I moved here the patio cover was metal - like something you'd sse
at Redneck Acres Trailer Court. Then an Illinois derecho wind storm put
a large limb from Ms. Minnie's (neighbour) maple tree through it. Her
insurance bought me a nice new wood-framed, conventional roffed cover of pressure treated lumber and reguler shingles.

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

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)-

Same with Godfather's and Papa John's. (G)

Do you have a Papa Murphy's Take & Bake where you are? I'll sometimes
take one of their pretty basic offerings and tart it up with my own mix
of toppings and additional sauce.

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.

We stopped for gas a time or two at Casey's on our first trip with the R-Pod. Then Steve found that Flying J and Pilot offer discounts so we
try to stick with them. We'll also do Sam's Club or Costco as we've memberships in them but sometimes when there's no other choice we'll go with other brands. Sam's and Costco are good for an inexpensive lunch
stop at the same time.

Casey's has their own discount. And thery are affiliated with Hy-Vee's cash back program. Both companies are headquartered in the same town (Ankeny, IA)

I'm a member of Hy-Vee's Perks+ club and get cents per gallon discount on some of their grocery items or, like the current offer (today) spend U$50 and get
5c
per gallon discount at Hy-Vee's or any Caseys.

Since both my brother and I have MotoMart WAND cards that feature 50c/gallon
ff
I let my room-mate use my Hy-Vee perks. Bv)=

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

Title: Kasha "Simenukha"
Categories: Grains, Mushrooms, Vegetables
Yield: 4 servings

1 1/2 lb (681g) buckwheat
4 oz (113g) mushrooms
3 oz (85g) butter
4 lg Eggs; hard boiled
2 Onions; chopped
Water
Salt

Boil crumbly buckwheat kasha in salted water. Boil
mushrooms until they are ready. Fry chopped onions in
butter. Chop mushrooms and eggs. Stir all ingredients
into kasha, add butter. Put kasha in the hot oven for
15-20 minutes.

Source: Olga's collection

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

Uncle Dirty Dave's Archives

MMMMM

... You're a Redneck if motorcycle gangs are afraid of your grandmother.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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 don't have a garage so the freezer is in the kitchen. The patio
isn't suited for keeping something like that on it (no shelter or
outlet) so I have the convenience of keeping the freezer inside.

When I moved here the patio cover was metal - like something you'd sse
at Redneck Acres Trailer Court. Then an Illinois derecho wind storm
put a large limb from Ms. Minnie's (neighbour) maple tree through it.
Her
insurance bought me a nice new wood-framed, conventional roffed cover
of pressure treated lumber and reguler shingles.

Sounds good. A few years ago our neighbors were having some concrete
poured to enlarge their driveway. Steve talked to the workers, got a
price quote, then had them pour a 2 level slab (patio) off of our deck
in the back of the house. After the concrete hardened, he put in a 2nd
set of steps going to it (original steps are on the opposite side of the
deck). The slab extends past our water heater room; the area always
turned muddy after rain and we do store stuff in the room. He wanted to
be able to access the room without tearing up the bit of yard in front
of the door.

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)-

Same with Godfather's and Papa John's. (G)

Do you have a Papa Murphy's Take & Bake where you are? I'll sometimes
take one of their pretty basic offerings and tart it up with my own
mix of toppings and additional sauce.

We do, but they don't offer a whole wheat crust option which is our
preferred curst.

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.

We stopped for gas a time or two at Casey's on our first trip with the R-Pod. Then Steve found that Flying J and Pilot offer discounts so we
try to stick with them. We'll also do Sam's Club or Costco as we've memberships in them but sometimes when there's no other choice we'll go with other brands. Sam's and Costco are good for an inexpensive lunch
stop at the same time.

Casey's has their own discount. And thery are affiliated with Hy-Vee's cash back program. Both companies are headquartered in the same town (Ankeny, IA)

So, a win/win deal for you but not as lucrative for us as we only pass
thru the area maybe every couple of years.

I'm a member of Hy-Vee's Perks+ club and get cents per gallon discount
on some of their grocery items or, like the current offer (today)
spend U$50 and get 5c
per gallon discount at Hy-Vee's or any Caseys.

Since both my brother and I have MotoMart WAND cards that feature 50c/gallon ff
I let my room-mate use my Hy-Vee perks. Bv)=

Sounds good to me.

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


... The buck doesn't even slow down here!

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