Ruth Haffly wrote to Dave Drum <=-

Gotta cook to suit yourself.

Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........

I don't est much steak these days. Rather hav a good pork chop for the
most part. If I am doing steak I can eat anything from medium down to
almost mooing. As long as it's not tough/chewy and has lots of flavour.

I want to try this at least once before my number is called.

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

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

10 oz Highest-quality beef
- tenderloin; trimmed,
- leaving nothing but dark
- red beef
2 sl Dense, unleavened black
- pumpernickel bread
2 tb Unsalted Irish butter;
- tempered to cool and
- spreadable
4 ts Dijon mustard
2 ts (to 4 ts) Vegemite; to
- taste
1 sm Firm, shiny red onion;
- peeled, thin sliced in
- rings
Coarse salt & fresh ground
- black pepper
2 tb Capers; in brine
1 bn Watercress leaves; stems
- saved for another use
Celery leaves from one
- bunch
6 Sprigs parsley; rough
- chopped
2 tb Worcestershire sauce
2 Egg yolks; raw
+=OR=+
1 Egg yolk; cooked

Place the trimmed beef in the freezer for 20 minutes
while you prep the rest of the ingredients. Meanwhile,
butter the bread, wall to wall, then slather the mustard
evenly among the two buttered slices. Finish each slice
with a healthy schmear of the Vegemite.

In a bowl, toss the red onion slices with a healthy
pinch of salt, allowing the rings to separate, and
soften a bit from the salting. Add the capers with a bit
of their brine and the cress, celery leaves and parsley,
and toss well, making a little salad.

Working quickly, remove the meat from freezer. It will
now be firm and easy to cut. Slice into 1/8" thin
slices. (We often wear doubled-up latex gloves to help
keep the heat from our hands from transferring to the
beef. The warmer the meat, the more difficult to cut
beautifully. Also, this is the occasion for your
sharpest knife.) Shingle the meat slices ever so
slightly, and slice into 1/8" matchsticks.

Turn your cutting board 180 degrees, and cut the
matchsticks into 1/8" tiny dice, resembling the cut
called brunoise.

Transfer your elegantly hand-chopped meat to a glass,
stainless or ceramic bowl, and season with the
Worcestershire sauce, a couple pinches of coarse kosher
salt and a few good grinds of black pepper, and toss
together distributing the seasoning, using a fork.

Distribute the seasoned beef evenly between the two
slices of buttered, seasoned bread, and form into a
patty, more or less, still using the fork. Arrange the
salad over the beef artfully, distributing evenly
between the two portions. Give the whole enterprise a
healthy finishing grind of black pepper.

Nestle each yolk, still in its half shell if using raw,
into the mound, and let each guest turn the yolk out
onto the tartare before eating. If using cooked yolk,
microplane the yolk over the tartare to finish.

by Gabrielle Hamilton

Yield: 2 servings

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

Uncle Dirty Dave's Archives

MMMMM

... The law of gravity says no fair jumping up without coming back down.
=== MultiMail/Win v0.52
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

Gotta cook to suit yourself.

Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........

I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.

We eat both, probably not as many pork chops as steak tho. During hot
weather, both will be grilled but will pull out the Foreman for doing
chops in the winter.

I want to try this at least once before my number is called.

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him. We've
yet to try making it at home; I'm not a fan of raw (or rare) meat.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

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

Ruth Haffly wrote to Dave Drum <=-

Gotta cook to suit yourself.

Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........

I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.

We eat both, probably not as many pork chops as steak tho. During hot weather, both will be grilled but will pull out the Foreman for doing chops in the winter.

Spring and fall I might grill outside. The George gets year-around use. Especially in the summer when I let'd my grill without leaving the air conditioned kitche. Bv)=

I want to try this at least once before my number is called.

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---

Steve probably was like you until he tried the actuality. I learned to
"try it5 before your ditch it" when I was turninbg six and had a Yuck!
reaction to the bean salad my mother waqs making. It looked very gross.
But after being forced to try iy I found that I liked it. Bv)=

Sometimes we haver to abandon our comfort zones.

Something else my newest George is great for making:

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

Title: Chicken Caesar Panini
Categories: Breads, Vegetables, Poultry, Herbs
Yield: 1 Serving

2 sl Ciabatta bread
1 tb Casear salad dressing
2 sl (thick) tomato
Handful fresh basil leaves
1/2 ts Italian seasoning
1 tb Olive oil
4 oz Boned, skinned chicken
Salt & pepper

Preheat panini griddle over medium heat. Cook chicken on
the griddle for 5 minutes, flip. Cook for additional 4-5
minutes or until cooked through. Remove chicken. Slice
into thin strips. Set aside.

Brush both slices of bread with olive oil on one side.
Sprinkle oiled side with Italian seasoning. Working
quickly place oiled side down on hot griddle. Top with
grilled chicken and Caesar salad dressing, tomato and
basil. (Feel free to reserve basil and tomato for after
it comes off the griddle if desired.) Top with the other
slice of bread, oiled side up.

Grill until browned and heated through.Enjoy!

RECIPE FROM: https://gatherforbread.com

Uncle Dirty Dave's Kitchen

MMMMM

... We should regulate banks and railroads not uteruses and drag shows.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.

We eat both, probably not as many pork chops as steak tho. During hot weather, both will be grilled but will pull out the Foreman for doing chops in the winter.

Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=

Our grills are just outside the kitchen door. We'd rather heat up the
already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave. Sometimes
we'll wrap potatoes in foil and put them on the grill also; they take a
bit more time but go well with a steak.

I want to try this at least once before my number is called.

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---

Steve probably was like you until he tried the actuality. I learned to "try it5 before your ditch it" when I was turninbg six and had a Yuck!

We were both brought up on steaks cooked to shoe leather so going to
medium was a major step for us. A combination of the steak tartare and
then reading about Michael eating it raw induced Steve to try it rare.
I'd still rather have it somewhat more done.

reaction to the bean salad my mother waqs making. It looked very
gross. But after being forced to try iy I found that I liked it. Bv)=

I will now eat turnips willingly, lima beans in something like Brunswick
stew but still decline sweet potatoes, peanut butter, pumpkin pie, cocoanut--all things I was forced to eat (not try, it was "you must
eat") as a child. I've not starved by not eating any of them tho.

An interesting twist on the usual bean salad is to use both black and
white, then something like soy beans--still 3 bean salad. (G)

Sometimes we haver to abandon our comfort zones.

And sometimes we stay in them.

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


... The first rule of intelligent tinkering: Save all the parts!

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

RUTH HAFFLY wrote to DAVE DRUM <=-

I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.

We eat both, probably not as many pork chops as steak tho. During hot weather, both will be grilled but will pull out the Foreman for doing chops in the winter.

Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=

Our grills are just outside the kitchen door. We'd rather heat up the already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave.
Sometimes we'll wrap potatoes in foil and put them on the grill also;
they take a bit more time but go well with a steak.

The George doesn't heat the kitchen much. And I've got an indoor 'lectric
grill that gets dragged out once in a while.

I want to try this at least once before my number is called.

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---

Steve probably was like you until he tried the actuality. I learned to "try it5 before your ditch it" when I was turning six and had a Yuck!

We were both brought up on steaks cooked to shoe leather so going to medium was a major step for us. A combination of the steak tartare and then reading about Michael eating it raw induced Steve to try it rare.
I'd still rather have it somewhat more done.

And "back in the day" beef tended to be leaner and thus chewier than is
current practice. And nearly all grass-fed.

reaction to the bean salad my mother waqs making. It looked very
gross. But after being forced to try iy I found that I liked it. Bv)=

I will now eat turnips willingly, lima beans in something like
Brunswick stew but still decline sweet potatoes, peanut butter, pumpkin pie, cocoanut--all things I was forced to eat (not try, it was "you
must eat") as a child. I've not starved by not eating any of them tho.

I'll do turnips raw. Pelled, sliced, with a little salt. I can choke down cooked turnips if having to be polite. Otherwise I leave them in the dish.
Lima beans/butter beans/etc. I like. My only food no-no is bologna.

An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)

Sometimes we haver to abandon our comfort zones.

And sometimes we stay in them.

As long as the A.C. works.

Tough steak and Lima beenz

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

Title: Cafeteria Baked Steak & Lima Beans
Categories: Beef, Beans, Pork, Cheese
Yield: 8 Servings

1 lb Dry lima beans
6 c Water
4 sl Bacon
2 lb Round steak; in 1" strips
48 oz Can tomato juice
1 tb Packed brown sugar
1/2 ts (ea) salt & black pepper
1 ts Dry (Colman's) Mustard

Rinse beans; add 6 cups of water. Bring to a boil;
simmer 5 minutes. Remove from heat; let stand, covered,
1 hour. Do not drain.

After 1 hour cover, simmer 30 minutes.

In Dutch oven, cook bacon til crisp. Drain, reserve
dripping. Crumble bacon; set aside. Coat beef with
flour. Brown beef in hot drippings, pour off excess
fat.

Stir in beans and onion. Combine toamto juice, brown
sugar, salt, peper and mustard. Pour over beans and
beef mizture.

Bake covered in 325ºF/163ºC. oven til tender, about
1 1/2 to 2 hours.

Serve hot topped with crunbled bacon and grated cheese.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Republicans eat 28% of all rutabagas in America. The rest are discarded.

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=

Our grills are just outside the kitchen door. We'd rather heat up the already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave.
Sometimes we'll wrap potatoes in foil and put them on the grill also;
they take a bit more time but go well with a steak.

The George doesn't heat the kitchen much. And I've got an indoor
'lectric grill that gets dragged out once in a while.

We grill year round. (G)

I want to try this at least once before my number is called.

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---

Steve probably was like you until he tried the actuality. I learned to "try it5 before your ditch it" when I was turning six and had a Yuck!

We were both brought up on steaks cooked to shoe leather so going to medium was a major step for us. A combination of the steak tartare and then reading about Michael eating it raw induced Steve to try it rare.
I'd still rather have it somewhat more done.

And "back in the day" beef tended to be leaner and thus chewier than
is current practice. And nearly all grass-fed.

German beef (at least in the time we were there, don't know if the EU
has changed it) is all grass fed. Low and slow is a good way to cook it.
First few months we were in Frankfurt, there was a kerfuffle about the commissary ordering too much beef so they gave it away (had to show ID)
over several months. It was a combination of German and American beef;
that was how I learned to cook German beef. (G)

reaction to the bean salad my mother waqs making. It looked very
gross. But after being forced to try iy I found that I liked it.

Bv)=

I will now eat turnips willingly, lima beans in something like
Brunswick stew but still decline sweet potatoes, peanut butter, pumpkin pie, cocoanut--all things I was forced to eat (not try, it was "you
must eat") as a child. I've not starved by not eating any of them tho.

I'll do turnips raw. Pelled, sliced, with a little salt. I can choke
down cooked turnips if having to be polite. Otherwise I leave them in
the dish. Lima beans/butter beans/etc. I like. My only food no-no is bologna.

Turnips are good in beef stew or the fancy French version, Pot au Feu.

An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)

Sometimes we haver to abandon our comfort zones.

And sometimes we stay in them.

As long as the A.C. works.

Working well now, actually backed off over the last few days as temps
have cooled down. Today has been in the low/mid 70s with occaisional
rain showers, pure D-lightful!

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Ruth Haffly wrote to Dave Drum <=-

Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=

Our grills are just outside the kitchen door. We'd rather heat up the already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave.
Sometimes we'll wrap potatoes in foil and put them on the grill also;
they take a bit more time but go well with a steak.

The George doesn't heat the kitchen much. And I've got an indoor
'lectric grill that gets dragged out once in a while.

We grill year round. (G)

Since I cook for just me most of the time firing up and outside grill -
even a gas grill - is more work than I want. The George and/or the plug
in grill are much easier.

And "back in the day" beef tended to be leaner and thus chewier than
is current practice. And nearly all grass-fed.

German beef (at least in the time we were there, don't know if the EU
has changed it) is all grass fed. Low and slow is a good way to cook
it. First few months we were in Frankfurt, there was a kerfuffle about
the commissary ordering too much beef so they gave it away (had to show ID) over several months. It was a combination of German and American
beef; that was how I learned to cook German beef. (G)

And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"

8<----- SHORTEN ----->8

An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)

Sometimes we haver to abandon our comfort zones.

And sometimes we stay in them.

As long as the A.C. works.

Working well now, actually backed off over the last few days as temps
have cooled down. Today has been in the low/mid 70s with occaisional
rain showers, pure D-lightful!

We've had a break from the triple digits this week. But my prognosticator
saays back into the upper 90s by the week-end. Out state fair starts today
for its 10 day run. I'll not be going within a mile of that mess.

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

Title: Garlic Butter Wagyu Beef
Categories: Five, Beef, Herbs, Vegetables
Yield: 1 steak

1/2 lb American Wagyu Chuck Eye
- Roll Steak; 1" thick
Salt & ground black pepper
1 tb Oil

MMMMM----------------------GARLIC BUTTER-----------------------------
1/2 tb Salted butter
1 cl Garlic; minced
1 tb Chopped parsley

Pat the steak dry with paper towels, then season both
sides with salt and ground black pepper. Set aside.

Prepare the garlic butter by combining salted butter,
minced garlic, and chopped parsley in a bowl. Mix well
and refrigerate before using.

Heat a cast-iron skillet on high heat until smoking hot,
then add oil. Transfer the seasoned steak to the skillet
and pan-sear one side (do not turn) for 2 minutes.
Before flipping to the other side, sear the fatty edge
of the steak until it is browned and aromatic.

Then, turn the steak over and pan-sear the other side
for 2 minutes. (Cook for an additional 1 to 2 minutes on
each side, depending on the thickness of the steak.)
Transfer the steak to a serving plate.

Add a dollop of garlic butter on top of the steak and
spread it out. Serve immediately.

NOTES: Heat a cast-iron skillet until smoking before
pan-searing to create the perfect color and seal all the
flavors in the steak.

Timing is everything. Cooking Wagyu usually takes less
time compared to other kinds of steaks. Depending on the
thickness of the steak, you will need to cook for 2 to 3
minutes or less on each for medium-rare to have a rich
and juicy steak.

By: Bee Yinn Low

RECIPE FROM: https://rasamalaysia.com

Uncle Dirty Dave's Archives

MMMMM

... When you are blue -- I will try to dislodge whatever is choking you.
=== MultiMail/Win v0.52
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

The George doesn't heat the kitchen much. And I've got an indoor
'lectric grill that gets dragged out once in a while.

We grill year round. (G)

Since I cook for just me most of the time firing up and outside grill
- even a gas grill - is more work than I want. The George and/or the
plug in grill are much easier.

Makes a difference; there's 2 of us. (G)

And "back in the day" beef tended to be leaner and thus chewier than
is current practice. And nearly all grass-fed.

German beef (at least in the time we were there, don't know if the EU
has changed it) is all grass fed. Low and slow is a good way to cook
it. First few months we were in Frankfurt, there was a kerfuffle about
the commissary ordering too much beef so they gave it away (had to show ID) over several months. It was a combination of German and American
beef; that was how I learned to cook German beef. (G)

And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"

Should be "wagyu style beef"; somebody in Japan might see the ad and sue Humphrey's.

8<----- SHORTEN ----->8

An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)

Sometimes we haver to abandon our comfort zones.

And sometimes we stay in them.

As long as the A.C. works.

Working well now, actually backed off over the last few days as temps
have cooled down. Today has been in the low/mid 70s with occaisional
rain showers, pure D-lightful!

We've had a break from the triple digits this week. But my
prognosticator saays back into the upper 90s by the week-end. Out
state fair starts today for its 10 day run. I'll not be going within a mile of that mess.

We're not due to go into the 90s until next Thursday, then it's supposed
to be 90 that day, then back into the 80s. Don't think it even got out
of the 60s the last couple of days but today (now) it's 71. We've had
almost 3" of rain since Tuesday.

Our state fair is in October so we'll probably be hearing soon what the
new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our
money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.


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


... If you're trying to drive me crazy, you're too late.

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

Ruth Haffly wrote to Dave Drum <=-

And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"

Should be "wagyu style beef"; somebody in Japan might see the ad and
sue Humphrey's.

I refer you to: https://wagyu.org/

"The American Wagyu Association promotes, fosters, and encourages the development and brand awareness of the Wagyu breed through breed
integrity, genetic authenticity, outreach, education, research, and
other programs."

8<----- SHORTEN ----->8

We're not due to go into the 90s until next Thursday, then it's
supposed to be 90 that day, then back into the 80s. Don't think it even got out of the 60s the last couple of days but today (now) it's 71.
We've had almost 3" of rain since Tuesday.

We seem to have been getting more than our usual rainfall as well. But,
as the old sage once said "Climate is what you expect. Weather is
what you get." As long as my (non-existet) basement doesn't flood ...

Our state fair is in October so we'll probably be hearing soon what the new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.

Just common sense. I didn't lose anything at our fair(s) and I'd prefer
to maintain that record. No matter what new and unhelathy deep-fried
items my be on offer.

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

Title: Southern Fried Deep-Fat Fried Fat
Categories: Pork, Breads, Snacks
Yield: 16 Servings

1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt

Cut the ham fat into 16 equal, squarish pieces. Set
aside.

Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360ºF/180ºC
......

Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.

When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.

Serve hot.

If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.

Serve with your favourite hot-pepper sauce on the side.

FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.

Uncle Dirty Dave's Kitchen

MMMMM

... "The best time to relax is when you don't have time for it." Sydney Harris --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"

Should be "wagyu style beef"; somebody in Japan might see the ad and
sue Humphrey's.

I refer you to: https://wagyu.org/

"The American Wagyu Association promotes, fosters, and encourages the development and brand awareness of the Wagyu breed through breed integrity, genetic authenticity, outreach, education, research, and
other programs."

Ok, all's kosher then.

8<----- SHORTEN ----->8

got out of the 60s the last couple of days but today (now) it's 71.
We've had almost 3" of rain since Tuesday.

We seem to have been getting more than our usual rainfall as well.
But, as the old sage once said "Climate is what you expect. Weather is what you get." As long as my (non-existet) basement doesn't flood ...

Our state fair is in October so we'll probably be hearing soon what the new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.

Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.

We've been on the fair grounds for other events during the year and last
year Steve worked the RARS (Raleigh Amateur Radio Society) booth a
couple of days but didn't buy any food, deep fried or otherwise.


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


... *Everyone is weird. Some of us are proud of it*

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

RUTH HAFFLY wrote to DAVE DRUM <=-

And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"

Should be "wagyu style beef"; somebody in Japan might see the ad and
sue Humphrey's.

I refer you to: https://wagyu.org/

"The American Wagyu Association promotes, fosters, and encourages the development and brand awareness of the Wagyu breed through breed integrity, genetic authenticity, outreach, education, research, and
other programs."

Ok, all's kosher then.

Not unless rabbinically supervised and signed off on. Bv)=

8<----- SHORTEN ----->8

got out of the 60s the last couple of days but today (now) it's 71.
We've had almost 3" of rain since Tuesday.

We seem to have been getting more than our usual rainfall as well.
But, as the old sage once said "Climate is what you expect. Weather is what you get." As long as my (non-existet) basement doesn't flood ...

Our state fair is in October so we'll probably be hearing soon what the new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.

Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.

We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.

The fairground is used for many other things beyond the annual wretched
mess. The Illinois Department of Agriculture is headquartered there. As
is the State Police radio lab and some Dept. of Conservation functions.
And the buildings/exhibit halls areused forswap meets, etc. Not to
mention the mile dirt track - said to be the best in America which is
used for horse, motorcycle, and car racing.

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

Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches

Oil: for frying
4 (8 oz ea) Boneless top loin
- chops; 1" thick, trimmed
1/2 c A-P flour
1 ts Onion powder
1 ts Garlic salt
1/2 ts Black pepper
1 lg Egg; lightly beaten
3 tb Milk
10 oz Can plain bread crumbs
4 Bakery buns

MMMMM--------------------------ADD ONS-------------------------------
Bibb lettuce
Red onion slices
Ketchup
Mustard
Mayonnaise

Heat oil in a heavy skillet or deep-fryer to
350ºF/175ºC. Follow instructions for quantity of oil for
deep fryer. For skillet, allow at least 2" of oil.

Place pork chops between plastic wrap. Use flat side of
meat mallet to lightly pound pork to 1/4" thickness.

Combine flour, onion powder, garlic salt, and pepper in
a shallow dish. Combine egg and milk in another shallow
dish. Add bread crumbs to a third shallow dish.

Coat pork in flour mixture. Dip one at a time, into the
egg mixture, then coat with the bread crumbs.

Working in batches, gently add pork to oil and fry for 6
to 8 minutes or until golden brown and internal
temperature reaches 145 degrees, turning once. Drain on
paper towels. Serve in buns with desired condiments.

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Fools rush in where fools have been before." -- Unknown

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I refer you to: https://wagyu.org/

Ok, all's kosher then.

Not unless rabbinically supervised and signed off on. Bv)=

And you see his thumbprint. I worked at a Jewish camp one summer; one of
our running jokes was the U inside the circle was the rabbi's
thumbprint.

8<----- SHORTEN ----->8

Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.

We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.

The fairground is used for many other things beyond the annual
wretched mess. The Illinois Department of Agriculture is headquartered there. As is the State Police radio lab and some Dept. of Conservation functions. And the buildings/exhibit halls areused forswap meets,
etc. Not to
mention the mile dirt track - said to be the best in America which is
used for horse, motorcycle, and car racing.

We've gone for RV shows, Raleigh Hamvention (Steve, not me) and a home improvement show but not the fair. A couple of years ago they flooded
the nearby football stadium and had a hockey game on the ice but we
didn't go to that.

Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches

Looks good to me. Just did some shopping, picked up a pack of pork chops
(will freeze some, probably grill others).

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


... Move along, folks...nothing to see...just an off-topic message.

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

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

I refer you to: https://wagyu.org/

Ok, all's kosher then.

Not unless rabbinically supervised and signed off on. Bv)=

And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.

Unless the Koaher symbol is a "K" inthe circle. Or a Star of David Bv)=
There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6

8<----- SHORTEN ----->8

Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.

We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.

The last time I actually attended a fair was in the 90s when out local
county fair (which offers free grandstand shows in the evening) had Three
Dog Night on the bill. It was worth the hassle and I enjoyed myself very
much. Unlike my boss who attended with me and kept complaining that the
live performance sounded different from the records they had made.

The fairground is used for many other things beyond the annual
wretched mess. The Illinois Department of Agriculture is headquartered there. As is the State Police radio lab and some Dept. of Conservation functions. And the buildings/exhibit halls areused forswap meets,
etc. Not to
mention the mile dirt track - said to be the best in America which is
used for horse, motorcycle, and car racing.

We've gone for RV shows, Raleigh Hamvention (Steve, not me) and a home improvement show but not the fair. A couple of years ago they flooded
the nearby football stadium and had a hockey game on the ice but we
didn't go to that.

A lot of the county fairs around here use chilli cookoffs and demolition derbies as their extra-curricular activities.

Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches

Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).

I buy extra thick pork chops from Humphrey's or Hy-Vee to make stuffies

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

Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings

2 (1") thick pork chops; bone
- in or boneless
1 sl Bread; made into crumbs
1/8 ts Salt
1/8 ts Sage
1/2 Tart apple; fine chopped
1/4 c Raisins or Craisins; or more
1/2 tb Butter; melted
1/8 c Milk
Salt & pepper

Make a pocket in each chop.

Pour milk over bread crumbs. Stir in salt, sage, apple,
raisins, and melted butter. Stuff each chop with the
mixture.

Sear chops on both sides. Season with salt and pepper
and place in crockpot for 4 to 5 hours or until done.

About and hour before feeding time thaw a bag of veggies
in the microwave and put around the chops in the crock.

Uncle Dirty Dave's Kitchen

MMMMM

... 90% of a relationship is figuring out where to eat.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Ok, all's kosher then.

Not unless rabbinically supervised and signed off on. Bv)=

And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.

Unless the Koaher symbol is a "K" inthe circle. Or a Star of David
Bv)= There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6

At the camp, it was always the U in the circle. This was decades ago so
more symbols may have been added. And, it was the Jewish kids that came
up with the designation/description.

8<----- SHORTEN ----->8

We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.

The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept
complaining that the live performance sounded different from the
records they had made.

I know, we went to a Mannheim Steamroller concert in Savannah. Different
but close enough. This one was some of their other than Christmas music;
the encore was all Christmas music. Picked up a CD of them playing
Disney tunes. (G)

Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches

Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).

I buy extra thick pork chops from Humphrey's or Hy-Vee to make
stuffies

I learned the easy way to do it when Steve and I first got married. I
make the dressing, put it in a pan and put the pork chops over it, then
bake. Saves a lot of frustration trying to get the chops cut and
stuffed. (G) BTW, grilled a couple of the chops last night, seasoned
with a bit of poultry seasoning. They were good!

Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings

Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.


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


... If your mind goes blank, remember to turn off the sound.

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

Ruth Haffly wrote to Dave Drum <=-

Ok, all's kosher then.

Not unless rabbinically supervised and signed off on. Bv)=

And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.

Unless the Koaher symbol is a "K" inthe circle. Or a Star of David
Bv)= There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6

At the camp, it was always the U in the circle. This was decades ago so more symbols may have been added. And, it was the Jewish kids that came
up with the designation/description.

The "thumbprint" is the most common. And the most noticable. But some
of the symbols on thechart I linked are older. And Judiasm is as mixed, splintered and sectarian as Christianity.

8<----- SHORTEN ----->8

We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.

The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept
complaining that the live performance sounded different from the
records they had made.

I know, we went to a Mannheim Steamroller concert in Savannah.
Different but close enough. This one was some of their other than Christmas music; the encore was all Christmas music. Picked up a CD of them playing Disney tunes. (G)

M I C K E Y Mouse .... the mind boggles.

Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches

Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).

I buy extra thick pork chops from Humphrey's or Hy-Vee to make
stuffies

I learned the easy way to do it when Steve and I first got married. I
make the dressing, put it in a pan and put the pork chops over it, then bake. Saves a lot of frustration trying to get the chops cut and
stuffed. (G) BTW, grilled a couple of the chops last night, seasoned
with a bit of poultry seasoning. They were good!

Actually I've never had a problem making the pocket for the stuffing.
And limiting the stuffing to what fits "in the pocket" cuts down on the
carb loading and need for a nap. Bv)=

Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings

Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.

I'll bet you'll like it. Here's another to consider - it can go
either as in-a-pan w/chops on top or stuffed into individual
chops:

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

Title: Bacon-Cheddar Stuffing
Categories: Breads, Pork, Vegetables, Herbs, Cheese
Yield: 8 Servings

16 oz Stale bagels; in 1" cubes
2 Ribs celery; chopped
1 lg Onion; chopped
6 tb Butter; diced
1 c Stale beer
+=OR=+
1 c Unfiltered cider
1 lb Bacon; cooked, crumbled
1 tb + 1 1/2 ts minced fresh
- thyme
+=OR=+
1 1/2 ts Dried thyme
Salt & pepper
1 c Chicken or pork stock
1 lg Egg
12 oz Cheddar cheese; shredded

Set oven @ 350ºF/175ºC.

Place bread in a single layer on two rimmed baking
sheets. Bake for 15-20 minutes or until toasted, turning
once. Cool completely on a wire rack.

Saute celery and onion in butter in a large skillet over
medium-high heat for 6-8 minutes or until tender. Reduce
heat to medium; pour in beer. Bring to a boil; cook and
stir for 2-4 minutes or until liquid is reduced to 1/2
cup. Remove from the heat. Stir in bacon and thyme.
Season with salt and pepper to taste.

Whisk stock and egg in a large bowl. Add bread cubes and
bacon mixture; toss until well coated. Fold in shredded
cheddar.

Spoon into a greased 2 quart baking dish. Bake, covered,
for 30 minutes. Uncover; bake for 15-20 minutes longer
or until top is golden brown.

Or use to stuff butterfly pork chops.

Stuffs 8 chops nicely. Leftover stuffing may be baked
and served with a nice gravy as a side dish at another
meal.

Uncle Dirty Dave's Kitchen

MMMMM

... Where am I? And why am I in this handbasket?
___ MultiMail/Win v0.52

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

Hi Dave,

Not unless rabbinically supervised and signed off on. Bv)=

And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.

Unless the Koaher symbol is a "K" inthe circle. Or a Star of David
Bv)= There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6

At the camp, it was always the U in the circle. This was decades ago so more symbols may have been added. And, it was the Jewish kids that came
up with the designation/description.

The "thumbprint" is the most common. And the most noticable. But some
of the symbols on thechart I linked are older. And Judiasm is as
mixed, splintered and sectarian as Christianity.

Guess it probably is partly where you (and the rabbi) live as to what
symbol is used.

8<----- SHORTEN ----->8

We've been on the fair grounds for other events during the year and

The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept

I know, we went to a Mannheim Steamroller concert in Savannah.
Different but close enough. This one was some of their other than Christmas music; the encore was all Christmas music. Picked up a CD of them playing Disney tunes. (G)

M I C K E Y Mouse .... the mind boggles.

Heigh Ho, It's Off To Work We Go is the one tat comes to mind right
away.

Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches

Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).

I buy extra thick pork chops from Humphrey's or Hy-Vee to make
stuffies

I learned the easy way to do it when Steve and I first got married. I
make the dressing, put it in a pan and put the pork chops over it, then bake. Saves a lot of frustration trying to get the chops cut and
stuffed. (G) BTW, grilled a couple of the chops last night, seasoned
with a bit of poultry seasoning. They were good!

Actually I've never had a problem making the pocket for the stuffing.
And limiting the stuffing to what fits "in the pocket" cuts down on
the carb loading and need for a nap. Bv)=

I could probably do a better job of making the pocket now than as a
newly wed. By the same token, my hands/wrists aren't in too great a
shape so I'd probably keep doing it the way I've always done it. (G)

Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings

Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.

I'll bet you'll like it. Here's another to consider - it can go
either as in-a-pan w/chops on top or stuffed into individual
chops:

Title: Bacon-Cheddar Stuffing
Categories: Breads, Pork, Vegetables, Herbs, Cheese
Yield: 8 Servings

16 oz Stale bagels; in 1" cubes

Looks good but I'd probably use a rustic bread like the sourdough
mischebrot we get at Wegman's instead of bagels. Personal taste.


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


... You learn something useless every day.

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

Ruth Haffly wrote to Dave Drum <=-

The "thumbprint" is the most common. And the most noticable. But some
of the symbols on thechart I linked are older. And Judiasm is as
mixed, splintered and sectarian as Christianity.

Guess it probably is partly where you (and the rabbi) live as to what symbol is used.

That's true with many things notjust Kosher symbols.

8<----- SHORTEN ----->8

We've been on the fair grounds for other events during the year and

The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept

I know, we went to a Mannheim Steamroller concert in Savannah.
Different but close enough. This one was some of their other than Christmas music; the encore was all Christmas music. Picked up a CD of them playing Disney tunes. (G)

M I C K E Y Mouse .... the mind boggles.

Heigh Ho, It's Off To Work We Go is the one tat comes to mind right
away.

Brothers Grimm in 1812 for the story of Snow White. Churchill and Morey
for the song and movie music.

I just remember the Mickey Mouse Club from when I was just a school
boy and was ga-ga over Doreen rather than Annette. Bv)=

8<----- STUFFIT ----->8

Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.

I'll bet you'll like it. Here's another to consider - it can go
either as in-a-pan w/chops on top or stuffed into individual
chops:

Title: Bacon-Cheddar Stuffing
Categories: Breads, Pork, Vegetables, Herbs, Cheese
Yield: 8 Servings

16 oz Stale bagels; in 1" cubes

Looks good but I'd probably use a rustic bread like the sourdough mischebrot we get at Wegman's instead of bagels. Personal taste.

Bread is bread. And you are the cook.

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

Title: Mickey Waffles
Categories: Breads, Dairy, Novelty
Yield: 8 waffles

1 3/4 c A-P flour
2 tb Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Kosher salt
2 lg Eggs
2 c Buttermilk
1/2 c Vegetable oil
1 ts Pure vanilla extract

Preheat waffle iron.

In a medium sized mixing bowl, combine flour, sugar,
baking powder, baking soda and salt. Whisk to combine.

In a separate bowl, combine eggs, buttermilk, vegetable
oil and vanilla extract.

Add wet ingredients to dry ingredients and stir just
until combined.

Measure 1/2 cup of batter onto Mickey Mouse waffle
maker. Cook for about 3 minutes, or until golden brown.

RECIPE FROM: https://www.number-2-pencil.com

Uncle Dirty Dave's Archives

MMMMM

... Chile Heads don't have to worry about roommates stealing their food.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

The "thumbprint" is the most common. And the most noticable. But some
of the symbols on thechart I linked are older. And Judiasm is as
mixed, splintered and sectarian as Christianity.

Guess it probably is partly where you (and the rabbi) live as to what symbol is used.

That's true with many things notjust Kosher symbols.

Agreed, and then there are some that are so universal that there's no
need for an interpreter.

8<----- SHORTEN ----->8

I know, we went to a Mannheim Steamroller concert in Savannah.
Different but close enough. This one was some of their other than Christmas music; the encore was all Christmas music. Picked up a CD of them playing Disney tunes. (G)

M I C K E Y Mouse .... the mind boggles.

Heigh Ho, It's Off To Work We Go is the one tat comes to mind right
away.

Brothers Grimm in 1812 for the story of Snow White. Churchill and
Morey for the song and movie music.

And, probably different versions of the original story in different
parts of the world.

I just remember the Mickey Mouse Club from when I was just a school
boy and was ga-ga over Doreen rather than Annette. Bv)=

I saw it in mid 60s reruns, didn't get our first tv until fall of '62
and only one channel. Some years later, my dad tweaked the line in and
we got two channels. Went to college and came home on Easter break
freshman year to find my folks had tied into the cable that brought a
lot of stations from NYC, and one local. Plus, they upgraded to a color
tv set.

8<----- STUFFIT ----->8

Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.

I'll bet you'll like it. Here's another to consider - it can go
either as in-a-pan w/chops on top or stuffed into individual
chops:

Title: Bacon-Cheddar Stuffing
Categories: Breads, Pork, Vegetables, Herbs, Cheese
Yield: 8 Servings

16 oz Stale bagels; in 1" cubes

Looks good but I'd probably use a rustic bread like the sourdough mischebrot we get at Wegman's instead of bagels. Personal taste.

Bread is bread. And you are the cook.

xactly!

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


... Some are so educated they can bore you on almost any subject

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

Ruth Haffly wrote to Dave Drum <=-

The "thumbprint" is the most common. And the most noticable. But some
of the symbols on thechart I linked are older. And Judiasm is as
mixed, splintered and sectarian as Christianity.

Guess it probably is partly where you (and the rabbi) live as to what symbol is used.

That's true with many things not just Kosher symbols.

Agreed, and then there are some that are so universal that there's no
need for an interpreter.

In this country anyway. What we see/expect as commonplace may be thought
exotic in other parts of the world

8<----- SHORTEN ----->8

Heigh Ho, It's Off To Work We Go is the one tat comes to mind right
away.

Brothers Grimm in 1812 for the story of Snow White. Churchill and
Morey for the song and movie music.

And, probably different versions of the original story in different
parts of the world.

Certainly. Look at how many different versions of a supreme being there
are. Some of make no sense to those from "away".

I just remember the Mickey Mouse Club from when I was just a school
boy and was ga-ga over Doreen rather than Annette. Bv)=

I saw it in mid 60s reruns, didn't get our first tv until fall of '62
and only one channel. Some years later, my dad tweaked the line in and
we got two channels. Went to college and came home on Easter break freshman year to find my folks had tied into the cable that brought a
lot of stations from NYC, and one local. Plus, they upgraded to a color
tv set.

Our 1st boob tube had a 4" picture tube that projected onto a mirror which reflected the programming onto the viewing screen. And the room had to be darkened to see the programs. That was in 1950. We got four channels -
one from an Illinois pioneering Station and three from St. Louis. The
networks were CBS (St. Louis & Champaign), NBC (St. Louis), and Dumont
(St. Louis). All VHF band. UHF stations didn't begin to appear until '52.

All B&W - no colour untilthe late 1950s.

8<----- STUFFIT ----->8

Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.

I'll bet you'll like it. Here's another to consider - it can go
either as in-a-pan w/chops on top or stuffed into individual
chops:

Title: Bacon-Cheddar Stuffing
Categories: Breads, Pork, Vegetables, Herbs, Cheese
Yield: 8 Servings

16 oz Stale bagels; in 1" cubes

Looks good but I'd probably use a rustic bread like the sourdough mischebrot we get at Wegman's instead of bagels. Personal taste.

Bread is bread. And you are the cook.

xactly!

A recipe is just a guideline. My usual practice is to make a recipe
strictly to the lists and directios (or as close as possible) the first
go - and then build on that in subsequent versions. And some Imake up
as I go - like my "Unique Apple Pie" or my hot sauce recipe.

Just as a note - you can use regular table salt when making this.But
the iodine will give the garlic a bluish/purplish tine. Won't affect
the flavour ...but it can make things look weird before it'sall blended together. I've begun using Kosher salt (with the thumbprint) to avoid
the bruised appearance of the garlic. Remember to adjust the quantity
betwwen table and Kosher salts.

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

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

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

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

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

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

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

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

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

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM


... The multicultural New South: tacos stuffed with barbecue.
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

Guess it probably is partly where you (and the rabbi) live as to what symbol is used.

That's true with many things not just Kosher symbols.

Agreed, and then there are some that are so universal that there's no
need for an interpreter.

In this country anyway. What we see/expect as commonplace may be
thought exotic in other parts of the world

And what they view as commonplace may be exotic to us.

8<----- SHORTEN ----->8

Heigh Ho, It's Off To Work We Go is the one tat comes to mind right
away.

Brothers Grimm in 1812 for the story of Snow White. Churchill and
Morey for the song and movie music.

And, probably different versions of the original story in different
parts of the world.

Certainly. Look at how many different versions of a supreme being
there are. Some of make no sense to those from "away".

And many cultures have versions of a catastrophic flood.

I just remember the Mickey Mouse Club from when I was just a school
boy and was ga-ga over Doreen rather than Annette. Bv)=

I saw it in mid 60s reruns, didn't get our first tv until fall of '62
and only one channel. Some years later, my dad tweaked the line in and
we got two channels. Went to college and came home on Easter break freshman year to find my folks had tied into the cable that brought a
lot of stations from NYC, and one local. Plus, they upgraded to a color
tv set.

Our 1st boob tube had a 4" picture tube that projected onto a mirror
which reflected the programming onto the viewing screen. And the room
had to be darkened to see the programs. That was in 1950. We got four

That was quite the set up! Our black and white set had belonged to my grandparents. When my grandmother (g'father had passed away) got a color
set, the b&w set came home with us. It wasn't as an involved set up as
you had.

I do remember, on school breaks, watching "The Galloping Gourmet" on the
b&w set. Us kids always got a giggle out of his starting most recipies
with "first you take a short slurp". He brought down the house and a
quick cut to a commercial by starting one recipe with "first you take a leek.............".

channels - DD> one from an Illinois pioneering Station and three

from St. Louis. The DD> networks were CBS (St. Louis & Champaign), NBC
(St. Louis), and Dumont DD> (St. Louis). All VHF band. UHF stations
didn't begin to appear until DD> '52.

Our first station was out of Albany, 2nd out of Binghamton. NBC and CBS
so we could first watch "The Addams Family", then turn over to "The Munsters"Thrusday nights before bedtime.

All B&W - no colour untilthe late 1950s.

Steve and I started with a 10" screen b&w in 1975, upgraded to color in
1983 when he went into the Army and got sent to Montery for language
school.

Bread is bread. And you are the cook.

xactly!

A recipe is just a guideline. My usual practice is to make a recipe strictly to the lists and directios (or as close as possible) the
first go - and then build on that in subsequent versions. And some
Imake up
as I go - like my "Unique Apple Pie" or my hot sauce recipe.

That's basically how I do it, unless I know it's one I can do changes
on. Of course one automatic change is whole wheat flour (either
"regular" or pastry) for the white flour.

Just as a note - you can use regular table salt when making this.But
the iodine will give the garlic a bluish/purplish tine. Won't affect
the flavour ...but it can make things look weird before it'sall
blended together. I've begun using Kosher salt (with the thumbprint)
to avoid
the bruised appearance of the garlic. Remember to adjust the quantity betwwen table and Kosher salts.

I don't use iodised salt; generally sea salt is on the pantry shelf.


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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Ruth Haffly wrote to Dave Drum <=-

I just remember the Mickey Mouse Club from when I was just a school
boy and was ga-ga over Doreen rather than Annette. Bv)=

I saw it in mid 60s reruns, didn't get our first tv until fall of '62
and only one channel. Some years later, my dad tweaked the line in and
we got two channels. Went to college and came home on Easter break freshman year to find my folks had tied into the cable that brought a
lot of stations from NYC, and one local. Plus, they upgraded to a color
tv set.

Changes to television viewing came thick and fast in the 50s. My friend
John's house got a first version colour TV that used a "whirling disk"
for the colour.

https://www.newyorker.com/magazine/1951/07/14/a-color-primer

It was, to me, pretty "monkey motion". By that time (1956) we had moved to
the state capitol and had a 21" B&W TV. Cable was not yet a thing so we
also had a 50' tower with a huge antenna and rotator. It pulled in stuff
from 90 - 100 miles away.

Our 1st boob tube had a 4" picture tube that projected onto a mirror
which reflected the programming onto the viewing screen. And the room
had to be darkened to see the programs. That was in 1950. We got four

That was quite the set up! Our black and white set had belonged to my grandparents. When my grandmother (g'father had passed away) got a
color set, the b&w set came home with us. It wasn't as an involved set
up as you had.

My dad got rid of the "projector" set in '54 when we moved to Springfield.
It's tuner covered buth VHF and UHF bands so we didn't have to mess with
a converter box. After I joined the Navy in '59 a "Community Antenna"
became available - a forerunner of cable TV. We could get all of the St.
Louis channels and some of the Chicago stations with a strong signal.

I do remember, on school breaks, watching "The Galloping Gourmet" on
the b&w set. Us kids always got a giggle out of his starting most
recipies with "first you take a short slurp". He brought down the house and a quick cut to a commercial by starting one recipe with "first you take a leek.............".

Chirrun nearly always see the risque

channels - one from an Illinois pioneering Station and three
from St. Louis. The DD> networks were CBS (St. Louis & Champaign), NBC (St. Louis), and Dumont DD> (St. Louis). All VHF band. UHF stations
didn't begin to appear until DD> '52.

Our first station was out of Albany, 2nd out of Binghamton. NBC and CBS
so we could first watch "The Addams Family", then turn over to "The Munsters"Thrusday nights before bedtime.

I preferred "Car 54" from that time period.

All B&W - no colour untilthe late 1950s.

8<----- CUT ----->8

Just as a note - you can use regular table salt when making this.But
the iodine will give the garlic a bluish/purplish tine. Won't affect
the flavour ...but it can make things look weird before it'sall
blended together. I've begun using Kosher salt (with the thumbprint)
to avoid the bruised appearance of the garlic. Remember to adjust
the quantity betwwen table and Kosher salts.

I don't use iodised salt; generally sea salt is on the pantry shelf.

I'm cheap (frugal) and buy whatever is the least expensive down the market.
Sea salt, pink salt, etc are all premium priced around here.

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

Title: Salt-Fried Shrimp
Categories: Emeril, Seafood, Oriental
Yield: 2 Servings

1/2 c Oil; for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chilli oil
2 tb Thinly-shaved scallions,
- plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt
1/2 c Coarse-cracked black pepper
1 lb Large shrimp; shell-on,
- split down back and
- deveined

Recipe courtesy Emeril Lagasse

Slowly heat oil in a wok or large skillet. In a small
bowl combine next 5 ingredients for sauce. In 3 bowls,
combine flour and cornstarch in first; beat egg whites
with a fork until loose in the second; mix salt and
pepper in third bowl.

Dip shrimp first in flour mixture, shaking off excess;
dip in egg whites, allowing excess to drip off. Lightly
roll in salt mixture and add immediately to hot oil.
Fry on all sides, remove and drain on paper towels.

Serve with sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

SOURCE: Essence of Emeril Cooking Show #EE0086

MM Format by Dave Drum - 30 December 1999

Uncle Dirty Dave's Kitchen

MMMMM


... The steak was cheap and well done. I'm glad the knife was sharp.
___ MultiMail/Win v0.52

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

Hi Dave,

and only one channel. Some years later, my dad tweaked the line in and
we got two channels. Went to college and came home on Easter break freshman year to find my folks had tied into the cable that brought a
lot of stations from NYC, and one local. Plus, they upgraded to a color
tv set.

Changes to television viewing came thick and fast in the 50s. My
friend John's house got a first version colour TV that used a
"whirling disk" for the colour.

That must have made for some interesting looking people landscapes, etc.
(G)

It was, to me, pretty "monkey motion". By that time (1956) we had
moved to the state capitol and had a 21" B&W TV. Cable was not yet a
thing so we also had a 50' tower with a huge antenna and rotator. It pulled in stuff from 90 - 100 miles away.

Dad ran a wire, with their OK, from I guess, an antenna wire, that
neighbors had run to get tv. We lived (barely) within village limits but outside of town, proper (population of only about 800) and about 75
miles from Albany, same (as the crow flies, more to actually drive) from Binghamton. Had the tv in time to see some of the Mercury space program
and the JFK assasination & week end coverage. We'd just gotten home from
church and Dad put the tv on again in time to see Jack Ruby shoot
Oswald.

Our 1st boob tube had a 4" picture tube that projected onto a

mirror DD> which reflected the programming onto the viewing screen. And
the room DD> had to be darkened to see the programs. That was in 1950.

That was quite the set up! Our black and white set had belonged to my grandparents. When my grandmother (g'father had passed away) got a
color set, the b&w set came home with us. It wasn't as an involved set
up as you had.

My dad got rid of the "projector" set in '54 when we moved to
Springfield. It's tuner covered buth VHF and UHF bands so we didn't
have to mess with a converter box. After I joined the Navy in '59 a "Community Antenna"
became available - a forerunner of cable TV. We could get all of the
St. Louis channels and some of the Chicago stations with a strong
signal.

I've no idea what sort of set up my grandparents had but they got a lot
more channels than we did. They lived in a NJ suburb of NYC so were able
to get tv much easier than our rural area.

I do remember, on school breaks, watching "The Galloping Gourmet"

on RH> the b&w set. Us kids always got a giggle out of his starting
most RH> recipies with "first you take a short slurp". He brought down
the house RH> and a quick cut to a commercial by starting one recipe
with "first you RH> take a leek.............".

Chirrun nearly always see the risque

This was a case of the camera crew and the whole studio audience
cracking up, and him too, as he realised what he'd said.

(St. Louis), and Dumont DD> (St. Louis). All VHF band. UHF stations
didn't begin to appear until DD> '52.

Our first station was out of Albany, 2nd out of Binghamton. NBC and CBS
so we could first watch "The Addams Family", then turn over to "The Munsters"Thrusday nights before bedtime.

I preferred "Car 54" from that time period.

IIRC, that came on later, after we were in bed.

8<----- CUT ----->8

Just as a note - you can use regular table salt when making this.But
the iodine will give the garlic a bluish/purplish tine. Won't affect
the flavour ...but it can make things look weird before it'sall
blended together. I've begun using Kosher salt (with the thumbprint)
to avoid the bruised appearance of the garlic. Remember to adjust
the quantity betwwen table and Kosher salts.

I don't use iodised salt; generally sea salt is on the pantry shelf.

I'm cheap (frugal) and buy whatever is the least expensive down the market. Sea salt, pink salt, etc are all premium priced around here.

I looked into my cabinet, the sea salt we have is iodised. Salt we grind ourselves isn't. TBH, I don't compare prices; I just get what I know we
prefer.

... The steak was cheap and well done. I'm glad the knife was sharp.

Sounds like the steaks my parents liked.

---
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)

Ruth Haffly wrote to Dave Drum <=-

and only one channel. Some years later, my dad tweaked the line in and
we got two channels. Went to college and came home on Easter break freshman year to find my folks had tied into the cable that brought a
lot of stations from NYC, and one local. Plus, they upgraded to a color
tv set.

Changes to television viewing came thick and fast in the 50s. My
friend John's house got a first version colour TV that used a
"whirling disk" for the colour.

That must have made for some interesting looking people landscapes,
etc. (G)

Especially when the disc got out of sync.

It was, to me, pretty "monkey motion". By that time (1956) we had
moved to the state capitol and had a 21" B&W TV. Cable was not yet a
thing so we also had a 50' tower with a huge antenna and rotator. It pulled in stuff from 90 - 100 miles away.

Dad ran a wire, with their OK, from I guess, an antenna wire, that neighbors had run to get tv. We lived (barely) within village limits
but outside of town, proper (population of only about 800) and about 75 miles from Albany, same (as the crow flies, more to actually drive)
from Binghamton. Had the tv in time to see some of the Mercury space program and the JFK assasination & week end coverage. We'd just gotten home from church and Dad put the tv on again in time to see Jack Ruby shoot Oswald.

I only aw that on "Film at 11" not live. I did see, live, the second
plane strike the tower on 9/11. I had been hearing about the first on
the car radio on the way to work. So I put the babble box on a news
channel rather than its usual Food Network. After watching the second
plane do its thing I turned to my boss and said "We're at war. I don't
know with who but that was an actof war." Turns out I was right.

8<----- CUT ----->8

I've no idea what sort of set up my grandparents had but they got a lot more channels than we did. They lived in a NJ suburb of NYC so were
able to get tv much easier than our rural area.

We were 90 miles away from the tower for the Champaign station (CBS)
and 100 (or so) miles from St. Louis and the two stong enoough signals
from there (NBC & CBS).

I do remember, on school breaks, watching "The Galloping Gourmet"
on the b&w set. Us kids always got a giggle out of his starting
most recipies with "first you take a short slurp". He brought down
the house and a quick cut to a commercial by starting one recipe
with "first you RH> take a leek.............".

Chirrun nearly always see the risque

This was a case of the camera crew and the whole studio audience
cracking up, and him too, as he realised what he'd said.

There is a comix strip titled forwhat happend. One of my favoourites -
"Non Sequiter".

8<----- CUT ----->8

I don't use iodised salt; generally sea salt is on the pantry shelf.

I'm cheap (frugal) and buy whatever is the least expensive down the market. Sea salt, pink salt, etc are all premium priced around here.

I looked into my cabinet, the sea salt we have is iodised. Salt we
grind ourselves isn't. TBH, I don't compare prices; I just get what I
know we prefer.

... The steak was cheap and well done. I'm glad the knife was sharp.

Sounds like the steaks my parents liked.

Steak is pretty much out of my price range. Heck, hamburger (73% lean) is
on sale this week at only U$2.99/lb. And bottom round steak is U$5.99/lb.
Just a few years ago ground chuck (80% leans) was 99c/lb and top round (a
much better cut of steak) was U$1.29.

Good thing I like pork and chicken. Bv)=

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

Title: Bolognese Sauce From Scratch
Categories: Vegetables, Herbs, Beef
Yield: 4 Servings

1 md Brown onion
5 cl Garlic
4 Rib celery
2 md Carrots
700 g (1 1/2 lb) 73% lean minced
- beef
800 g Fresh ripe tomatoes
Thyme
Bay leaves
Oregano
Salt & pepper
2 c Water
Olive oil

Finely chop onion, garlic, celery and carrots for
sofrito.

Coarsely cut tomatoes.

Heat olive oil in a pot (Dutch oven) place the sofrito
in then stir well till the aroma comes out & the colour
becomes translucent. Put in the minced beef (use 73%
beef because fat is needed for a great taste) keep
stirring using wooden spoon till the mince turns to
brown. Then put tomatoes in and salt Then add water in.

Stir gently then add bay leaves, oregano and thyme.
Bring down the heat into very low. Cover the pot leave
it simmer for 2 hrs.

Check once a while and stir gently.

Sauce ready to serve

By: Mira Istiqomah

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

MMMMM

... Catalina dressing is not Spanish.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

done. I'm glad the knife was sharp.

Sounds like the steaks my parents liked.

Steak is pretty much out of my price range. Heck, hamburger (73% lean)
is on sale this week at only U$2.99/lb. And bottom round steak is U$5.99/lb. Just a few years ago ground chuck (80% leans) was 99c/lb
and top round (a much better cut of steak) was U$1.29.

We don't buy it very often any more either but do, every so often.
Other times we'll just head over to TR and walk away from the clean up. (G)

We've got a Texas Roadhouse located on an outlot of our main shopping mall. I've never visited them. Last cooked-for-me steak I had was from Goloden Corral's buffet a few years ago.

Our GC shut down in 2020 and reopened as a ghost kitchen for several
take out only eateries. We looked in once, didn't see anything that
struck us as "buy me for supper!" so left and have never gone back. One
thing I didn't always like about GC was having to search the buffet
lines for what you wanted to eat, and then it wasn't as good as when
food was ordered, then brought to the table. When I go out to eat, I
usually would rather not have to hunt down my food; I pay to have it
brought to me.

Good thing I like pork and chicken. Bv)=

I'll have to post the recipe I got last week from AllRecipies--Pork Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper; it's a keeper. It makes enough for about 8 servings so we're going to
bag and freeze a couple of meals' worth.

Was it anything like this one:

Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings

No, but this one does look interesting as well.

---
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 <=-

We've got a Texas Roadhouse located on an outlot of our main shopping mall. I've never visited them. Last cooked-for-me steak I had was from Goloden Corral's buffet a few years ago.

Our GC shut down in 2020 and reopened as a ghost kitchen for several
take out only eateries. We looked in once, didn't see anything that
struck us as "buy me for supper!" so left and have never gone back. One thing I didn't always like about GC was having to search the buffet
lines for what you wanted to eat, and then it wasn't as good as when
food was ordered, then brought to the table. When I go out to eat, I usually would rather not have to hunt down my food; I pay to have it brought to me.

Our GC began as a GC (pre-buffet), then trsansitioned to a Maverick Steak
House (a quick-serve cheapy w/food/salad bar), then back to Golden Corral Buffet in a new purpose-built building. Same owners.

They closed, of course, during the pandemic. I seldom go any more (to
any AYCE) as my appetite has shrunk with my increasing age. It's hard to
eat enoough to feel I've gotten my $$$ worth without causing major gastric distress.

Good thing I like pork and chicken. Bv)=

I'll have to post the recipe I got last week from AllRecipies--Pork Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper; it's a keeper. It makes enough for about 8 servings so we're going to
bag and freeze a couple of meals' worth.

Was it anything like this one:

Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings

No, but this one does look interesting as well.

It's on my short-list to convert from "archives" to "kitchen".

Made this yesterday and sent half to by brother's house. Ms Vicky was
all-over the phone wanting the recipe. Bv)=

Next go I will add some steamed broccoli.

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

Title: Chicken-Pepper Alfredo
Categories: Pasta, Poultry, Vegetables, Mushrooms, Cheese
Yield: 4 servings

8 oz Uncooked linguine
1 1/2 lb Bones, skinned chicken; in
- 1" cubes
1 ts Garlic powder
1 ts Pepper
2 tb Olive oil
1/2 c Sliced fresh mushrooms
1/4 c Fine chopped red onion
4 sl Bacon; chopped
1 cl Garlic; minced
15 oz Jar roasted red pepper
- Alfredo sauce
1/4 c Grated Parmesan cheese; or
- more

Cook linguine according to package directions.
Meanwhile, sprinkle chicken with garlic powder and
pepper. In a large skillet, heat oil over medium heat.
Add chicken, mushrooms, onion, bacon and garlic; cook
and stir 8-10 minutes or until chicken is no longer
pink.

Drain linguine; add to skillet. Stir in Alfredo sauce;
heat through. Sprinkle with cheese.

Courtney Harris, Denton, Texas

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... I burned 500 calories at lunch; left a pizza in the oven.
___ MultiMail/Win v0.52

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

Hi Dave,

We've got a Texas Roadhouse located on an outlot of our main shopping mall. I've never visited them. Last cooked-for-me steak I had was from Goloden Corral's buffet a few years ago.

Our GC shut down in 2020 and reopened as a ghost kitchen for several
take out only eateries. We looked in once, didn't see anything that
struck us as "buy me for supper!" so left and have never gone back. One thing I didn't always like about GC was having to search the buffet
lines for what you wanted to eat, and then it wasn't as good as when

Our GC began as a GC (pre-buffet), then trsansitioned to a Maverick
Steak House (a quick-serve cheapy w/food/salad bar), then back to
Golden Corral Buffet in a new purpose-built building. Same owners.

They closed, of course, during the pandemic. I seldom go any more (to
any AYCE) as my appetite has shrunk with my increasing age. It's hard
to eat enoough to feel I've gotten my $$$ worth without causing major gastric distress.

I know, I don't eat nearly as much as I used to, even 10 years ago.
Usually with buffets, I'll get a small salad (easy on the greens), some
sort of protein (maybe 2, depending on what they are), and some
vegetables, then come back for a taste or two of dessert. At the last
RV/radio rally in May, we went to an Amish buffet. I got a piece of strawberry/rhubarb pie to go, not that I didn't have room for it but I
didn't want the extra carbs and calories as the last meal of the day.

Good thing I like pork and chicken. Bv)=

I'll have to post the recipe I got last week from AllRecipies--Pork Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper; it's a keeper. It makes enough for about 8 servings so we're going to
bag and freeze a couple of meals' worth.

Was it anything like this one:

Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings

No, but this one does look interesting as well.

It's on my short-list to convert from "archives" to "kitchen".

Made this yesterday and sent half to by brother's house. Ms Vicky was all-over the phone wanting the recipe. Bv)=

Next go I will add some steamed broccoli.

Title: Chicken-Pepper Alfredo
Categories: Pasta, Poultry, Vegetables, Mushrooms, Cheese
Yield: 4 servings

It does look good. We went to Costco after my doctor's appointment
today, had lunch before starting to shop. They have a new item out, an
Italian calzone with basically the same meats as on their meat lover's
pizza. One calzone is big enough for us to split--and be well fed. We'd
tried it a few weeks ago and liked it, so got it again today. There was
a time I could have eaten a whole one but now, even half was pushing my limit--it was, however, quite good. (G)


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


... Is this a Kodak moment or a Maalox moment?

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

Ruth Haffly wrote to Dave Drum <=-

They closed, of course, during the pandemic. I seldom go any more (to
any AYCE) as my appetite has shrunk with my increasing age. It's hard
to eat enoough to feel I've gotten my $$$ worth without causing major gastric distress.

I know, I don't eat nearly as much as I used to, even 10 years ago. Usually with buffets, I'll get a small salad (easy on the greens), some sort of protein (maybe 2, depending on what they are), and some vegetables, then come back for a taste or two of dessert. At the last RV/radio rally in May, we went to an Amish buffet. I got a piece of strawberry/rhubarb pie to go, not that I didn't have room for it but I didn't want the extra carbs and calories as the last meal of the day.

My favourtie Asian buffet is the lunch buffet at Flavour of India. They don'thave abominations like strawberry-rhubarb pie (not my favourite)
but they do have mango ice sream AYCE. I have to pull a gun on my self
to keep from doing stupid amounts.

No, but this one does look interesting as well.

It's on my short-list to convert from "archives" to "kitchen".

Made this yesterday and sent half to by brother's house. Ms Vicky was all-over the phone wanting the recipe. Bv)=

Next go I will add some steamed broccoli.

Title: Chicken-Pepper Alfredo
Categories: Pasta, Poultry, Vegetables, Mushrooms, Cheese
Yield: 4 servings

It does look good. We went to Costco after my doctor's appointment
today, had lunch before starting to shop. They have a new item out, an Italian calzone with basically the same meats as on their meat lover's pizza. One calzone is big enough for us to split--and be well fed. We'd tried it a few weeks ago and liked it, so got it again today. There was
a time I could have eaten a whole one but now, even half was pushing my limit--it was, however, quite good. (G)

I try to never go to the grocery store hungry. That certainly helps keep mr from committing wretched excess. Bv)=

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

Title: St. Anselm's Chicken Parmesan Calzone
Categories: Breads, Poultry, Cheese, Sauces
Yield: 4 servings

20 oz Pizza dough
7 Fully cooked crispy chicken
- tenders; sliced *
8 oz Shredded mozzarella cheese
1/3 c Grated Parmesan cheese
3/4 c Pizza sauce
2 tb Butter; melted
Flour; for dough

* The chicken MUST be fully cooked before baking your
calzone. You don't want to risk undercooked chicken.
It's much easier to manage cook times this way.

Set the oven @ 400oF/205oC.

If using frozen chicken tenders, cook them ahead of time
according to the directions on the package. Slice into
smaller strips and set aside.

Meanwhile, roll out the dough into a 12" circle, like
you would pizza crust.

Choose one half, and spread 1/2 cup of pizza sauce over
the dough, leaving a 1" border around the edge. Top the
same half with 1 cup mozzarella cheese, all parmesan
cheese, and chicken tenders.

Fold the other half of the dough over the filling to the
opposite edge, forming a half moon shape. Pinch the ends
together to seal.

Place calzone on a greased baking sheet and baste the
top with melted butter. Use a knife to pierce three 1/2
inch slits in the top of the calzone. Bake for 20
minutes. Remove the calzone from the oven and top evenly
(again leaving a 1" crust around the edges) with 1/4 cup
pizza sauce and about 1/2 a cup of mozzarella cheese.
Bake for an additional 10 minutes.

Remove from the oven, let cool for 5-7 minutes, and
slice into strips for serving.

YIELD: 1 calzone; serving 4 (or more)

RECIPE FROM: https://kitchenswagger.com

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... A burrito is a sleeping bag for ground beef.
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