Ruth Haffly wrote to Dave Drum <=-

Flounder would be my first choice but some tinkering with the
seasonings would make salmon acceptable.

Each cook must suit himself. That (salmon) would not fly at my
house. Oddly, I quite like salmon's cousin - trout.

I had trout several times as a kid; my dad's boss liked to fish but
always gave his catch away. We (Steve and I) have fixed salmon a number
of ways over the years, occaisionally one of our colder weather meals
is salmon patties and fried potatoes. We may do that once or twice a
year but haven't in a good while.

I've dutifully tried salmon "eight times" (or more). The only way I've
had it that I didn't have to "hold my nose and choke it down" was as croquettes served with a thick, very savoury gravy and garlic mashed potatoes .... which subsumed the salmon.

I've never had that problem with flounder. But, we all have different tastes, which makes this echo what it is.

Hardly anyone has a "problem" with flounder. It's a mild, neutral fish.

Title: Baked Salmon Croquettes
Categories: Seafood, Breads, Vegetables, Chilies, Citrus
Yield: 6 Servings

It looks interesting but we usually do fish fast and easy.

The croquettes aren't much trouble once you have the salmon to hand.

Fast and easy fish. Like this?

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

Title: McDonald's Filet-O-Fish
Categories: Five, Sandwiches, Seafood, Sauces, Cheese
Yield: 1 Serving

1 Van de Camps frozen breaded
- whitefish patty *
1 sm Regular hamburger bun
1 tb Prepared tartar sauce
1/2 sl Real American cheese
ds Salt

* use any square whitefish patty not extra crisp, like
Mrs. Paul's, or even the store brand.

Pre-heat your deep fryer to 375┬║F/190┬║C. After it's
ready, cook fish 3-5 minutes until done. (do NOT thaw
first.)

Remove and add a dash of salt.

Microwave the bun about 10 seconds, until hot and
steamy. (Do NOT toast the bun) Add about 1 Tb of
prepared tartar sauce to crown side of the bun. Place
the cooked fish filet on top, add 1/2 slice American
cheese centered on the fish, and add heel of the bun.
Wrap in a 12"x12" sheet of waxed paper and warm in
oven's lowest setting for 8-10 minutes.

From: http://www.recipelist.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... "Go, and never darken my guest towels again." -- Groucho Marx
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Each cook must suit himself. That (salmon) would not fly at my
house. Oddly, I quite like salmon's cousin - trout.

I had trout several times as a kid; my dad's boss liked to fish but
always gave his catch away. We (Steve and I) have fixed salmon a number
of ways over the years, occaisionally one of our colder weather meals
is salmon patties and fried potatoes. We may do that once or twice a
year but haven't in a good while.

I've dutifully tried salmon "eight times" (or more). The only way I've
had it that I didn't have to "hold my nose and choke it down" was as croquettes served with a thick, very savoury gravy and garlic mashed potatoes .... which subsumed the salmon.

I've never had that problem with flounder. But, we all have different tastes, which makes this echo what it is.

Hardly anyone has a "problem" with flounder. It's a mild, neutral
fish.

And can be fixed so many different ways......

Title: Baked Salmon Croquettes
Categories: Seafood, Breads, Vegetables, Chilies, Citrus
Yield: 6 Servings

It looks interesting but we usually do fish fast and easy.

The croquettes aren't much trouble once you have the salmon to hand.

Fast and easy fish. Like this?

Title: McDonald's Filet-O-Fish
Categories: Five, Sandwiches, Seafood, Sauces, Cheese
Yield: 1 Serving

1 Van de Camps frozen breaded
- whitefish patty *
1 sm Regular hamburger bun
1 tb Prepared tartar sauce
1/2 sl Real American cheese
ds Salt

That used to be my favorite McD's order but special ordered, without the cheese. That way it had to be made fresh, and was hot. A McD's manager
told me to do that one time years ago, when I was a Girl Scout leader.
The other leader & I took the troop for a tour of the McD's and a Q&A
session afterwards; that's when I found out about special ordering the
fish.

---
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 <=-

Fast and easy fish. Like this?

Title: McDonald's Filet-O-Fish
Categories: Five, Sandwiches, Seafood, Sauces, Cheese
Yield: 1 Serving

That used to be my favorite McD's order but special ordered, without
the cheese. That way it had to be made fresh, and was hot. A McD's
manager told me to do that one time years ago, when I was a Girl Scout leader. The other leader & I took the troop for a tour of the McD's and
a Q&A session afterwards; that's when I found out about special
ordering the fish.

McD's fish are *usually* cooked to order - except on Fridays in heavily
Roman Catholic areas and during the pre-Easter season (Lent) since they
do not hold well in the "warmer"

I used to enjoy a fish sarnie, fries and a cup of hot chocolate for my
supper. But they're raised the price of hot chocolate into the area
beyond reasonablitity ... whilst beginning to make it with water instead
of milk. I've not had a Mickey D's hot chocolate for years. And it's
easy enough to make my own.

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

Title: Quick Hot Chocolate
Categories: Five, Beverages, Dairy, Chocolate
Yield: 6 Servings

1 1/2 c Water
3 oz Unsweetened baking chocolate
1/3 c White sugar
pn Salt
4 1/2 c Milk

Heat water and chocolate in a saucepan over medium heat,
stirring constantly, until chocolate is melted and
mixture is smooth, about 5 minutes.

Stir sugar and salt into chocolate mixture. Bring to a
boil, reduce heat to low, and simmer, stir constantly,
until sugar is dissolved and flavors combine, about 4
minutes. Pour milk into chocolate mixture and cook until
hot. Beat with a whisk until foamy or stir until smooth.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Useless Invention: Braille Drivers' Manual
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ruth Haffly <=-

McD's fish are *usually* cooked to order - except on Fridays in heavily Roman Catholic areas and during the pre-Easter season (Lent) since they
do not hold well in the "warmer"

Had one the other day. Andrea was craving a burger and I like the mcfishie
so figured why not? ;)

Shawn

... If this is dying, I don't think much of it.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 04-21-22 06:11, Dave Drum <=-
spoke to Ruth Haffly about Re: Fishies <=-

I used to enjoy a fish sarnie, fries and a cup of hot chocolate for my supper. But they're raised the price of hot chocolate into the area beyond reasonablitity ... whilst beginning to make it with water
instead of milk. I've not had a Mickey D's hot chocolate for years. And it's easy enough to make my own.

Hot chocolate, tea, coffee, and fountain drinks are where restaurants
make the most money. Cost is minimal -- price is high.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pepper Steak
Categories: Crockpot, Easy, Tested
Yield: 2 Servings

1 1/4 lb Round steak
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced
ds Salt/pepper to taste

MMMMM---------------------------SLURRY--------------------------------
1/2 c Cold water
3 tb Brown Roux powder

Cut round steak into serving sizes.

Place 3/4 of the sliced green pepper, celery and onion in the bottom
of 4 quart crockpot.

Place meat on top of sliced vegetables.

Pour tomatoes over meat and then sprinkle remaining onion, celery and
green pepper over top of meat.

Cook covered in crockpot on high for 5 hours, or on low for about 8
hours (depends on beef)

NOTE: This can be done on top of the stove in covered dutch oven of
fry pan, follow directions above and cook on low heat for about 2 1/2
hours.

Right before serving, remove meat and vegetables from juice and make a
slurry by mixing water and browned roux flour together and then
adding the mixture to the juices. Let mixture thicken for about 10
minutes. Place vegetables back into the gravy.

Place pepper steak on serving platter and spoon vegetable/gravy around
meat or over top of meat.

Serve with noodles or rice and vegetable.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:57:49, 22 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Shawn Highfield wrote to Dave Drum <=-

McD's fish are *usually* cooked to order - except on Fridays in heavily Roman Catholic areas and during the pre-Easter season (Lent) since they
do not hold well in the "warmer"

Had one the other day. Andrea was craving a burger and I like the mcfishie so figured why not? ;)

Popeyes has been pushing their "Cajun Flounder" sarnies. I tried one.
Back to Mickey D's. Or Long John Silvers.

Does McDucks offer a gluten-free bun with their burgers? The only way
I like a burger without bread is if the puck is over 8 ounces and it's presented as a hamburger "steak". Bv)=

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

Title: Hamburger Steaks w/Onions & Gravy
Categories: Beef, Vegetables, Sauces
Yield: 2 Servings

1 lb Ground beef, chuck, round,
- or sirloin
1 lg Egg
1/4 c Bread crumbs
1/4 ts Black pepper; to taste
1/2 ts Mrs Dash seasoned salt;
- yellow lid
1/2 ts Onion powder
1/2 ts Garlic powder
1 ts Worcestershire sauce
1 tb Oil
1 c Thin sliced onion

MMMMM---------------------------GRAVY--------------------------------
2 tb A-P flour
1 c Beef broth
1 tb Sherry or Port; opt
1/2 ts Mrs Dash seasoned salt;
- yellow lid

In a large bowl, mix together the ground beef, egg,
bread crumbs, pepper, salt, onion powder, garlic powder,
and Worcestershire sauce. Form into 2 balls, and flatten
into patties.

Heat the oil in a large skillet over medium heat. Fry
the patties and onion in the oil until patties are
nicely browned and cooked just below desired doneness.
Remove the beef patties to a plate, and keep warm.

MAKE THE GRAVY: Sprinkle flour over the onions and
drippings in the skillet. Stir in flour with a fork,
scraping bits of beef off of the bottom as you stir.
Gradually mix in the beef broth and wine (if using).
Season with seasoned salt. Simmer and stir over
medium-low heat for about 5 minutes, until the gravy
thickens. Turn heat to low, return patties to the gravy,
cover, and simmer for another 5 to 15 minutes.

Serves two nicely

Uncle Dirty Dave's Kitchen

MMMMM

... Republic of Texas - March 2, 1836 - December 29, 1845.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dale Shipp wrote to Dave Drum <=-

I used to enjoy a fish sarnie, fries and a cup of hot chocolate for my supper. But they're raised the price of hot chocolate into the area
beyond reasonablitity ... whilst beginning to make it with water
instead of milk. I've not had a Mickey D's hot chocolate for years. And it's easy enough to make my own.

Hot chocolate, tea, coffee, and fountain drinks are where restaurants
make the most money. Cost is minimal -- price is high.

Some of my local cafes have jacked the price of a cuppa north of U$2.50

I drink my coffee, etc. at home and just water when dining out. Even if,
as at some of my stops, coffee is included with the breakfast. I'll give
the included coffee to a companion who has ordered something with which
the beverage is extra.

At one place the waitron and management raised hob over me doing that.
We haven't been back since.

And coffee is increasing in price. My favoured Maxwell House Ultra Bold
has gone to U$8.99/tub from U$5.49/tub last year. And the bean coffee
that I used to buy and "blend my own" then grind "fresh" .... ERK!

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

Title: Lou Lambert's Coffee-Rubbed Roasted Brisket
Categories: Beef, Vegetables, Rubs, Beer, Chilies
Yield: 12 servings

MMMMM-------------------------COFFEE RUB------------------------------
2 c Light brown sugar
1 c Chilli spice mix
1/4 c Paprika
1/4 c Coarse sea salt
1/2 c Ground black pepper
1/4 c Fine ground dark roast
Coffee

MMMMM--------------------------BRISKET-------------------------------
5 lb Beef brisket
3 lg Carrots; in pieces
2 Yellow onions; in wedges
1 1/2 oz Dark beer

For the rub, combine brown sugar, chilli spice, paprika,
salt, pepper and coffee in a medium bowl.

Stir to combine well.

Set the oven @ 275┬║F/135┬║C.

Rub brisket all over with coffee rub and set aside for
30 minutes.

Arrange carrots and onions in the bottom of a roasting
pan.

Set brisket on top of vegetables.

Pour beer over brisket and roast, 3 to 5 hours, until
brisket is tender and falling apart.

Allow about 45 minutes per pound of brisket.

When brisket is done, you should be able shred the beef
easily with a fork.

Remove from the roasting pan and let rest 10 to 15
minutes.

Pour the pan juices and vegetables into a saucepan.

Skim the fat off the top of the juices and discard.

Slice meat across the grain and arrange on a platter.

Serve juices and vegetables with meat.

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

Uncle Dirty Dave's Archives

MMMMM

... We all have undeveloped territory - it's under our hats.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Shawn Highfield <=-

Does McDucks offer a gluten-free bun with their burgers? The only way
I like a burger without bread is if the puck is over 8 ounces and it's presented as a hamburger "steak". Bv)=

No she goes without bread.

Shawn

... When you love peace more than freedom, you lose both.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

Fast and easy fish. Like this?

Title: McDonald's Filet-O-Fish
Categories: Five, Sandwiches, Seafood, Sauces, Cheese
Yield: 1 Serving

That used to be my favorite McD's order but special ordered, without
the cheese. That way it had to be made fresh, and was hot. A McD's
manager told me to do that one time years ago, when I was a Girl Scout leader. The other leader & I took the troop for a tour of the McD's and
a Q&A session afterwards; that's when I found out about special
ordering the fish.

McD's fish are *usually* cooked to order - except on Fridays in
heavily Roman Catholic areas and during the pre-Easter season (Lent)
since they do not hold well in the "warmer"

I've seen them in the holding area, grabbed and put into bags or on the
tray. To get one really hot off the fryer, I ask for no cheese since I
don't think the cheese adds anything to it, anyway.

I used to enjoy a fish sarnie, fries and a cup of hot chocolate for my supper. But they're raised the price of hot chocolate into the area
beyond reasonablitity ... whilst beginning to make it with water
instead of milk. I've not had a Mickey D's hot chocolate for years.
And it's
easy enough to make my own.

I don't think I've ever had McD's hot chocolate. I'll usually have water
or diet Coke, used to have a shake but not had one from them in years.


---
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)

Hello Shawn,

21 Apr 22 15:20, you wrote to Dave Drum:

Had one the other day. Andrea was craving a burger and I like the mcfishie so figured why not? ;)

My mom loves the Filet-O-Fish but they're so expensive these days like everything else at McD's. I do like the fish sandwich at Bojangles (when they have it) and the one at Arby's too.

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

Title: Fried Catfish
Categories: Abfarr, Ffbb, Fish
Yield: 4 Servings

8 ea River catfish, gutted, head
-removed, skinned, 7 to
-9-ounce
9 oz Cornmeal, about 1 1/2 cups
4 1/2 oz Flour, all-purpose, about
-2/3 cup
2 tb Lawry's Seasoned Salt
1 tb Garlic powder, plus 1
-teaspoon
2 ts Pepper, black, fresh ground
1 c Milk, whole
1 c Buttermilk
1 ea Oil, peanut, for frying

Fill a 10 to 12-quart cast-iron Dutch oven half full with peanut oil.
Set over medium heat and bring the oil to 350 degrees F.

Thoroughly rinse the catfish, pat dry, and set aside in the
refrigerator until ready to fry.

In a large bowl, combine the cornmeal, flour, seasoned salt, garlic
powder, and pepper. In a second bowl, combine the milk and
buttermilk.

Dip the catfish one at a time into the milk mixture and then dredge
in the cornmeal mixture. Gently lower the catfish into the oil and
fry until the fish floats to the top of the oil and is golden brown,
3 to 4 minutes. Transfer to a cooling rack set in a half sheet pan
and let cool for at least 5 minutes before serving.

From: Fin Inn
: Grafton, Illinois

Recipe from: Alton Brown
: Feasting on Asphalt - The River Run
: Stewart, Tabori & Chang
: ISBN: 978-1-58479-681-7

MMMMM

-- Sean

... Infinity is one lawyer waiting for another.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

Fast and easy fish. Like this?

Title: McDonald's Filet-O-Fish
Categories: Five, Sandwiches, Seafood, Sauces, Cheese
Yield: 1 Serving

That used to be my favorite McD's order but special ordered, without
the cheese. That way it had to be made fresh, and was hot. A McD's
manager told me to do that one time years ago, when I was a Girl Scout leader. The other leader & I took the troop for a tour of the McD's and
a Q&A session afterwards; that's when I found out about special
ordering the fish.

McD's fish are *usually* cooked to order - except on Fridays in
heavily Roman Catholic areas and during the pre-Easter season (Lent)
since they do not hold well in the "warmer"

I've seen them in the holding area, grabbed and put into bags or on the tray. To get one really hot off the fryer, I ask for no cheese since I don't think the cheese adds anything to it, anyway.

Sure it does. It serves to glue the top of the bun the the fish puck.

Bv)=

That will vary from operator/franchisee to operator/franchisee. I'm in
an area where there are two different franchisee/operators. And, I have noticed, that the "details" are different between them.

I used to enjoy a fish sarnie, fries and a cup of hot chocolate for my supper. But they're raised the price of hot chocolate into the area
beyond reasonablitity ... whilst beginning to make it with water
instead of milk. I've not had a Mickey D's hot chocolate for years.
And it's
easy enough to make my own.

I don't think I've ever had McD's hot chocolate. I'll usually have
water or diet Coke, used to have a shake but not had one from them in years.

Their hot chocolate used to as good as their coffee was bad. They have
raised their game on the coffee - mostly in response to $*. As have the
other competitors in the fats food business.

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

Title: Fireside Coffee
Categories: Beverages
Yield: 6 1/2 c mix

2 c Swiss Miss
2 c Cremora
1 1/2 c Sugar
1 c Instant coffee
1 1/2 ts Cinnamon
1/2 ts Nutmeg

Mix all together. Keep in an air tight container. Use 3
to 4 heaping teaspoons per cup, fill with hot water.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Pork and chicken grease, the aromatics of choice for the Cajun.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

My mom loves the Filet-O-Fish but they're so expensive these days like everything else at McD's.

True, it's not a cheap place anymore that's for sure.

I do like the fish sandwich at Bojangles
(when they have it) and the one at Arby's too.

If I make it to Arby's I gotta have the beef and cheddar.

Shawn

... The brain is as strong as its weakest think.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Dave Drum <=-

Hot chocolate, tea, coffee, and fountain drinks are where restaurants
make the most money. Cost is minimal -- price is high.

My parents will occasionally take me out to lunch at our favorite local
Mexican restaurant and by not purchasing sodas and drinking water, we save nearly $8 on the bill.

It's crazy how much places charge for bulk dispensed soda.

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

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 Servings

1/2 c Dry navy beans;
Water
4 c Chicken broth;
3/4 c Carrot; sliced, peeled
1/2 c Potato; sliced with peel
1 tb Corn oil;
1/2 c Onion; sliced
16 oz Can Italian tomatoes;
-including liquid
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans)
-drained canned
1/2 c Rotini or other pasta;
-uncooked
1 tb Parsly; finely minced fresh
2 ts Dried basil; crumbled
1/4 ts Salt
1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt.
Substitute canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O'Brion and her Meal Master

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Sean Dennis <=-

True, it's not a cheap place anymore that's for sure.

My parents and I can go to our local Mexican restaurant we like and,
ordering water instead of soda, make it out of there well-fed for under $25 (including tip). Can't do that at fast food anymore and the food is much better being handmade.

If I make it to Arby's I gotta have the beef and cheddar.

Arby is so expensive these days but yeah, the beef and cheddar is excellent though I am not a fan of the red sauce. I love their curly fries also. My favorite French fries are either Burger King's or Steak n' Shake/Freddy's (shoestring fries).

Saw this recipe and made me think of an earlier conversation with Jim:

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

Title: Chow Chow
Categories: Penndutch, Vegetables, Side dish
Yield: 1 Servings

1/4 ea Tomato, green
3 c Lima beans
5 ea Bell pepper, green
1 ea Cauliflower, large
3 qt Cider vinegar
2 tb Celery seed
1/2 lb Mustard, dry
1/4 ea String beans
3 c Corn
1 qt Onion
2 c Sugar
1/2 c Salt
2 tb Mustard seed
1 tb Turmeric

Cut the string beans in pieces; break the cauliflower into flowerets,
add the lima beans and corn and cook all four ingredients about 25
minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and
when hot, add the sugar, salt and spices which have been mixed
together. Drain the water from the cooked vegetables and add to the
hot vinegar. Then add the chopped vegetables and cook about 25
minutes, stirring constantly. Pour into sterilized jars and seal.

MMMMM

-- Sean

... There is no such thing as an underestimate of average intelligence.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

If I make it to Arby's I gotta have the beef and cheddar.

Arby is so expensive these days but yeah, the beef and cheddar is excellent though I am not a fan of the red sauce. I love their curly fries also. My favorite French fries are either Burger King's or Steak
n' Shake/Freddy's (shoestring fries).

I, OTOH, don't like anyone's "cheddar sauce" as applied to a fats food
sandwich - be it roast beef, burger, or ????. If they can't do a slice
or *real* cheese then they can put their sauce where the sun never will
shine on it. Bv)=

I don't find ARBY'S to be expensive. 2 French Dips or Roast Beef or the aforementions Beef 'n' Cheddar are usually 2/$6.

My favourite used to be the Big Montana - a roast beef sandwich wioth a prodigious amount (1/2 lb) of meat on it. With lots of freshly sliced
onions and a good amount of "Horsey Sauce" they were great. One was a
meal - even without the fries. Bv)=

And if you were a "loyalty" club member you got a 20% discount on the
whole bill. I understand they have ceased to do that - as well as deep
sixing the Big Montana sandwich. Ah, well, the French Dips are still a
deal. And tasty.

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

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

1 1/2 lb Deli shaved beef; medium
- rare
8 sl Emmenthal or pepper-jack
- cheese; wrap removed
1 lg Yellow onion; peeled, sliced
Woerber's Horseradish Sauce
4 (8") hoagie/deli rolls;
- split, toasted
2 tb GFS au jus base
+=IN=+
1 qt Tap water
+=OR=+
10 1/2 oz Can Campbell's Beef Consomme
+=AND=+
1/2 Can water

Prepare the "dip" first. Either on the stove or in the
nuker combine the base and water and heat, stirring as
necessary until all solids are dissolved and ready to
use. Keep warm.

Split and toast the rolls. Assemble the shaved beef,
unwrapped cheese slices, and onion onto the rolls. Add
horseradish sauce as desired. Place tops on finished
sandwich. Serve with a small bowl of the dipping au jus
and potato chips or, if being elabourate French fried
potatoes/sweet potatoes.

Serves four normal people

Uncle Dirty Dave's Kitchen

MMMMM

... The northern part of New England is actually Canada.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sean Dennis wrote to Shawn Highfield <=-

My parents and I can go to our local Mexican restaurant we like and, ordering water instead of soda, make it out of there well-fed for under $25 (including tip). Can't do that at fast food anymore and the food
is much better being handmade.

It's over that for 2 people to eat at McRonnies and I don't get fries.
Either the cheese burger or the mcfishiefishiefishie.

Arby is so expensive these days but yeah, the beef and cheddar is excellent though I am not a fan of the red sauce. I love their curly fries also. My favorite French fries are either Burger King's or Steak
n' Shake/Freddy's (shoestring fries).

We don't have Freddy's, but do have BK. I don't actually eat fries anymore
but my favorites were from greasy spoon's where they cut their own every day.

Shawn

... Camping (n.): See "Heat Stroke", "Mud", and "Insects".

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

Fast and easy fish. Like this?

Title: McDonald's Filet-O-Fish
Categories: Five, Sandwiches, Seafood, Sauces, Cheese
Yield: 1 Serving

That used to be my favorite McD's order but special ordered, without
the cheese. That way it had to be made fresh, and was hot. A McD's
manager told me to do that one time years ago, when I was a Girl Scout leader. The other leader & I took the troop for a tour of the McD's and
a Q&A session afterwards; that's when I found out about special
ordering the fish.

McD's fish are *usually* cooked to order - except on Fridays in
heavily Roman Catholic areas and during the pre-Easter season (Lent)
since they do not hold well in the "warmer"

I've seen them in the holding area, grabbed and put into bags or on the tray. To get one really hot off the fryer, I ask for no cheese since I don't think the cheese adds anything to it, anyway.

Sure it does. It serves to glue the top of the bun the the fish puck.

Still not worth the cheese to me but at least it's not the shredded
lettuce that they put on other things. I got a chicken sandwich a few
weeks ago at PDQ and it had lots of the shredded stuff! I much prefer Chick-Fil-A's leaf lettuce.

That will vary from operator/franchisee to operator/franchisee. I'm in
an area where there are two different franchisee/operators. And, I
have noticed, that the "details" are different between them.

I guess each franchisee has a certain amount of leeway as how to handle
some parts of the menu.

I used to enjoy a fish sarnie, fries and a cup of hot chocolate for my supper. But they're raised the price of hot chocolate into the area
beyond reasonablitity ... whilst beginning to make it with water
instead of milk. I've not had a Mickey D's hot chocolate for years.
And it's
easy enough to make my own.

I don't think I've ever had McD's hot chocolate. I'll usually have
water or diet Coke, used to have a shake but not had one from them in years.

Their hot chocolate used to as good as their coffee was bad. They have raised their game on the coffee - mostly in response to $*. As have
the other competitors in the fats food business.

I couldn't tell you as I'm not a coffee drinker.

---
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've seen them in the holding area, grabbed and put into bags or on the tray. To get one really hot off the fryer, I ask for no cheese since I don't think the cheese adds anything to it, anyway.

Sure it does. It serves to glue the top of the bun the the fish puck.

Still not worth the cheese to me but at least it's not the shredded lettuce that they put on other things. I got a chicken sandwich a few weeks ago at PDQ and it had lots of the shredded stuff! I much prefer Chick-Fil-A's leaf lettuce.

Nearly all fats food places use the shredded lettuce - which I *much*
prefer over the dark green, usually very limber, bitter outside leaf on
a Popeyes or Wimpy's sandwich. At least the shreddies have some crunch
and aren't noticeably bitter.

That will vary from operator/franchisee to operator/franchisee.
an area where there are two different franchisee/operators. And,
I have noticed, that the "details" are different between them.

I guess each franchisee has a certain amount of leeway as how to handle some parts of the menu.

I used to enjoy a fish sarnie, fries and a cup of hot chocolate
for my supper. But they're raised the price of hot chocolate into
the area beyond reasonablitity ... whilst beginning to make it with
water instead of milk. I've not had a Mickey D's hot chocolate for
years. And it's easy enough to make my own.

I don't think I've ever had McD's hot chocolate. I'll usually have
water or diet Coke, used to have a shake but not had one from them
in years.

Their hot chocolate used to as good as their coffee was bad. They
have raised their game on the coffee - mostly in response to $*.
As have the other competitors in the fats food business.

I couldn't tell you as I'm not a coffee drinker.

What do you use for a caffeine delivery system?

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

Title: Gelato Di Caffe
Categories: Five, Desserts, Dairy
Yield: 8 Servings

2/3 c Sugar
4 c Yolks
1 c Milk; room temp
4 tb Instant espresso powder
1 c Whipping cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and
very thick. Slowly add milk, beating gently to avoid a
build-up of foam. Stir in salt. Transfer mixture to the
top of a double boiler with an inch of boiling water in
the bottom half. Regulate heat so water remains at a low
boil, and stir continuously 8 minutes. Custard will
thicken enough to coat the spoon, and surface foam will
disappear.

Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard
somewhat. Then transfer it to a bowl and add espresso
powder, stirring to dissolve it thoroughly. Cover and set
in refrigerator to chill thoroughly. Also chill whipping
cream.

When ready to proceed, whip cream into soft peaks and stir
it into coffee custard. Transfer mixture to ice cream
machine and freeze according to machine's directions.

Makes 1 Quart

FROM: Tom Maresca & Diane Darrow

Uncle Dirty Dave's Archives

MMMMM

... Almond milk - because "nut juice" is just gross.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Sean Dennis <=-

Arby is so expensive these days but yeah, the beef and cheddar is excellent though I am not a fan of the red sauce. I love their curly fries also. My favorite French fries are either Burger King's or Steak
n' Shake/Freddy's (shoestring fries).

We don't have Freddy's, but do have BK. I don't actually eat fries anymore but my favorites were from greasy spoon's where they cut their
own every day.

Freddy's is a Steak 'n' Shake wanna-be .... done poorly. I've eaten at
my local example just once. That was a lifetime supply for me. We do
have another S&S sorta-copycat called Krekel's Custard - a two town mini
chain of 7 stores. https://www.krekelscustard.com

Bill Krekel worked at a Steak 'n' Shake when he was a young man. And
when he started out on his own used what he had learned from that first
job ... and his second (at Dairy Queen) to do a mash-up. He's been very successful.

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

Title: Steak 'n Shake Seasoning
Categories: Herbs, Spices
Yield: 12 Servings

4 tb Salt
1 tb Black pepper
1 ts Onion powder
1 ts Garlic powder
2 ts Sugar
1/4 ts Smoked paprika
1/4 ts Turmeric
1 ts Parsley flakes
1/8 ts Soybean oil

If you have a mortar and pestle, you can use that for a
more finely ground seasoning mix, but a small mixing bowl
and spoon is really all you need for this recipe.

In a small mixing bowl, combine the salt, pepper, onion
powder, and garlic powder.

Add the sugar, paprika, turmeric, parsley and soybean oil.

Stir the mixture gently until all seasonings are
thoroughly mixed.

These spices are all commonly available, and the
quantities can be adjusted to your taste. Although the
restaurant uses ground pepper and table salt, you can use
sea salt and freshly ground black pepper for a more
flavorful mixture, if you like.

NOTES: Mix 2 1/2 teaspoons of the seasoning with a pound
of ground beef before forming hamburgers.

Use 1 1/2 teaspoons of seasoning for a pound of potatoes,
or more to taste. If you are baking French fries, toss the
potatoes with the seasoning mixture before cooking. If you
are frying the potatoes, cook them first, then drain and
toss with the seasoning mix.

Add a tablespoon of the seasoning to perk up a cup of
barbecue sauce before basting it on grilled meats.

From: http://www.copycatrecipeguide.com

Uncle Dirty Dave's Archives

MMMMM

... Scottish recipe: batter it. Batter it again. Deep fry it.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

don't think the cheese adds anything to it, anyway.

Sure it does. It serves to glue the top of the bun the the fish puck.

Still not worth the cheese to me but at least it's not the shredded lettuce that they put on other things. I got a chicken sandwich a few weeks ago at PDQ and it had lots of the shredded stuff! I much prefer Chick-Fil-A's leaf lettuce.

Nearly all fats food places use the shredded lettuce - which I *much* prefer over the dark green, usually very limber, bitter outside leaf
on a Popeyes or Wimpy's sandwich. At least the shreddies have some

We've never ordered anything but chicken pieces (and sides) at Popeye's,
never been to Wimpy's. The super fine shredded lettuce was at a PDQ's; I
don't know how big a chain they are. They discount meals for military,
all first responders, etc the first Monday of the month. That
coincicdes with Wake Forest's flag raising to honor deceased veterans
with ties to the area so a number of AL guys/spouses head over there for
lunch.

crunch and aren't noticeably bitter.

But they keep falling out of the sandwich and making a mess.

That will vary from operator/franchisee to operator/franchisee.
an area where there are two different franchisee/operators. And,
I have noticed, that the "details" are different between them.

I guess each franchisee has a certain amount of leeway as how to handle some parts of the menu.

water instead of milk. I've not had a Mickey D's hot chocolate for
years. And it's easy enough to make my own.

I don't think I've ever had McD's hot chocolate. I'll usually have
water or diet Coke, used to have a shake but not had one from them
in years.

Their hot chocolate used to as good as their coffee was bad. They
have raised their game on the coffee - mostly in response to $*.
As have the other competitors in the fats food business.

I couldn't tell you as I'm not a coffee drinker.

What do you use for a caffeine delivery system?

British Blend tea is my go to at home; while travelling (other than with
the camper), I'll take other teas. Usually only in the morning, diet
Coke if I'm out for lunch somewhere.

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


... Our necessities are few but our wants are endless...

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

Dave Drum wrote to Shawn Highfield <=-

Freddy's is a Steak 'n' Shake wanna-be .... done poorly.

I've had the opposite experience. SNS actually shut down here but the local Freddy's was/is much better than SNS these days.

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

Title: Hamburger Stroganoff
Categories: Hamburger, Main dish, Meats, Vegetables
Yield: 4 Servings

1 lb Lean Ground Beef
1 ea Clove Garlic; Minced
3/4 t Salt
4 oz Mushroom Stem/Pieces;Drained
1 c Dairy Sour Cream
3 tb Unbleached Flour
1/2 c Onion; Chopped, 1 md
1 t Beef Bouillon; Instant
1/4 t Pepper
1 c Water
2 c Noodles Or Rice; Cooked, Hot

Cook and stir the meat, onion, and garlic in a large skillet until
the meat is brown. Drain off the excess fat. Mix in the flour,
bouillon, salt, pepper and the can of mushroom stems and pieces. Stir
in the water and heat to boiling, reduce the heat and simmer,
covered, for 10 minutes. Stir in the sour cream and heat until just
hot. Serve over the noodles or rice, if desired, and garnish with
chopped parsley, if you wish.

MMMMM

-- Sean

... If at first you don't succeed, you're doing about average.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Freddy's is a Steak 'n' Shake wanna-be .... done poorly.

I've had the opposite experience. SNS actually shut down here but the local Freddy's was/is much better than SNS these days.

Since Steak 'n' Shake has gone to a "quick-serve" model and done away
with waitress/tale service they are about on a par with Ferdies. I don't patronise either. Although I have been told that the local (and first francisee) is mulling telling the current bean sorters about where the
sun never shines and going back to the original S&S model and dancing
with who brought them this far. They'll have to change the name and get
new menus printed - but if they do that I'll likely go back to eating
there almost every day.

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

Title: Shake Shack Shack Stack Burger
Categories: Beef, Breads, Cheese, Mushrooms, Sauces
Yield: 8 servings

MMMMM---------------------------SAUCE--------------------------------
1 c Hellmann's mayonnaise
1 tb Dijon mustard
3/4 ts Ketchup
1/4 ts Pickle juice
1/8 ts Ground cayenne pepper
6 c Oil; divided
8 Portabella mushrooms, caps
- 4" diameter
2 ts Kosher salt; divided
1/2 ts Fresh ground black pepper;
- divided

MMMMM----------------------MUSHROOM FILLING---------------------------
1 1/2 c Muenster cheese; grated
1 1/2 c Cheddar cheese; grated
1/2 ts Onion powder
1/8 ts Garlic powder
3 c All-purpose flour; divided

MMMMM---------------------MUSHROOM BREADING--------------------------
4 c Panko breadcrumbs
6 lg Eggs; beaten
2 Egg yolks

MMMMM-----------------------CHEESE BURGERS----------------------------
2 lb Ground beef
8 sl American cheese
8 Potato buns; split, toasted,
- buttered
8 Pieces green leaf lettuce
16 sl Plum tomato; 1/4" thick

Set oven @ 375┬║F/190┬║C.

SHACKSAUCE: In a small bowl, stir together; mayonnaise,
mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne
pepper. Refrigerate until ready to use.

MUSHROOM STUFFING: Using 2 tablespoons of oil, lightly
oil two rimmed baking sheets; place mushroom caps gill
side down. Brush mushroom caps with 2 tablespoons oil,
season with salt and pepper. Place in preheated oven.
Cook until tender, 30 to 35 minutes. Set aside until
completely cool. Using a sharp knife, slice mushrooms in
half horizontally, making sure to cut two even slices,
without holes.

MUSHROOM FILLING: Meanwhile, make the mushroom filling.
In a medium bowl combine: the cheeses, onion powder,
garlic powder, 1/2 teaspoon flour, the egg yolks, and
the cayenne pepper. Shape the filling into 8 equal
patties, 1/2 inch smaller in diameter than the mushroom
caps. Place prepared cheese patties on the gill side of
each sliced mushroom cap, making sure to leave a 1/2
inch border. Top each with other side of mushroom
pressing firmly around edges to seal filling inside. If
it is difficult to seal mushroom patties filling remove
some cheese mixture.

MUSHROOMS BREADING: Place remaining flour in a wide
dish. Place beaten eggs in another wide dish, place
panko bread crumbs in a third wide dish, set aside.

Dredge the stuffed mushroom caps in the flour, dip in
egg, coating them completely, then dredge in the panko.
Repeat beading steps again with mushrooms. Refrigerate
breaded mushrooms while forming burger patties.

FORM BURGER PATTIES: Form hamburger patties into 8 (5")
wide patties, about 1/3" thick, sprinkle with remaining
teaspoon salt and remaining 1/4 teaspoon black pepper.
Refrigerate.

MUSHROOM FRYING: In a medium sized heavy bottomed pot,
fitted with a deep-frying thermometer, over medium-high,
heat oil to 350┬║F/175┬║C. Line a baking sheet with paper
towels. In batches, cook mushrooms, turning once, until
deep golden brown on each side, about 2 to 3 minutes a
side. Place mushrooms on prepared baking sheet to drain.

COOK BURGERS: Heat a large cast iron skillet over
medium-high, working in two batches place patties in
skillet; using a large, sturdy spatula, firmly press
burgers into the pan making sure they "smash slightly"
and adhere to the pan. Cook, undisturbed, until bottom
of burger is dark brown and crisp, 2 to 3 minutes. Flip
patties, using the spatula to "smash" lightly again; top
each burger with a cheese slice, cook until cheese has
melted and burger patty is dark golden brown on other
side, 1 to 2 minutes. Transfer burgers to a baking
sheet. Repeat the process with the remaining burger
patties.

Dividing evenly, top bottom buns with cheeseburgers,
fried ΓÇÿshrooms, tomato, and lettuce. Spread tops of buns
with ShackSauce. Close sandwiches. Serve Hot.

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

Uncle Dirty Dave's Archives

MMMMM

... I shave with Occam's razor.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Since Steak 'n' Shake has gone to a "quick-serve" model and done away
with waitress/tale service they are about on a par with Ferdies. I
don't patronise either. Although I have been told that the local (and first francisee) is mulling telling the current bean sorters about
where the sun never shines and going back to the original S&S model and dancing with who brought them this far. They'll have to change the name and get new menus printed - but if they do that I'll likely go back to eating there almost every day.

I wouldn't blame them for doing so. Change is not always a good thing, i.e. New Coke...

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

Title: Hospital Recipe
Categories: Seasonings, Herb/spice
Yield: 1 Servings

3 tb Parsley
2 1/2 ts Rosemary
2 1/2 ts Paprika
4 1/2 ts Chives
2 1/2 ts Onion powder
3 tb Marjoram
3 tb Basil
3 tb Thyme

Grind in a morat and pestle and bottle.

Posted to MC-Recipe Digest V1 #155

Date: Mon, 15 Jul 1996 18:07:13 -0300

From: Calvin Deiterich <cedeiter@epix.net>

Recipe By : The Rosemary House

MMMMM

-- Sean

... Programming Department: mistakes made while you wait.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)