• this week 1

    From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, April 23, 2022 22:56:00
    I've not had a Mickey D's hot chocolate for years. And it's easy
    enough to make my own.

    Title: Quick Hot Chocolate
    1 1/2 c Water
    3 oz Unsweetened baking chocolate
    1/3 c White sugar
    pn Salt
    4 1/2 c Milk

    I like to make a large batch of chocolate syrup periodically and keep it
    handy: bring a mixture of equal parts by volume water, cocoa and
    sugar to a boil, stirring constantly. Let cool and decant into a
    lidded jar. Later on, small portions can be flavoured separately
    with vanilla, mint or one of the brown liquors if desired.

    Subj: A Cook's Tour

    Pennsylvania Dutch Kluski Noodles

    I doubt very much if the real Amish in Lancaster go
    to town to buy packages of frozen spinach, envelopes of onion soup mix

    No, they call up on their cell phones for Instacart delivery. Bv)=

    Yeah, right! [vbg}

    Subj: range hoods

    Lint ... My dryer vents [get] an annual cleaning ... if it was
    ignored for too long it would become a fire hazard.

    Indeed. There was a house fire here last year from just that very
    thing.

    Subj: Enchiladas was: Chiili/so

    Title: Make Ahead Breakfast Enchiladas
    8 sl Bacon; cooked, drained,
    12 oz Breakfast sausage; cooked,

    peameal bacon

    Peameal bacon is a regional Ontario thing; it's hard to find in
    Alberta or up here.

    1 prefer streaky bacon

    Title: St. Augustine Breakfast Enchiladas
    2 c Diced ham

    They are all tasty choices but I think for an egg stuffed breakfast
    enchilada or burrito I'd go with ham and save the other things for
    other dishes.

    Subj: Fishies

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

    And the fancy places have offerings over $6! I have one cup at home
    and a second one at work. We keep good quality freshly ground coffee
    at both places and never go to coffee shops. On the rare occasion
    when I have a fine meal out at night I generally indulge in coffee
    with a liqueur in lieu of dessert but I don't worry about the price
    of the coffee then.

    And coffee is increasing in price.

    Yep. Brazil has rainfall problems this year and people in both China and
    India have learned to like it. I suggest buying several pounds of
    whole beans before things get worse.

    Subj: One Pot Meals - 14
    Title: Sausage & Shrimp Panzanella Skillet
    RECIPE FROM: https://www.mrfood.com

    Panzanella is a bread and fresh tomato salad. It doesn't have
    sausage or seafood in it and it certainly is not fried in a skillet!
    The original Mr. Food, Art Ginsburg, has passed away. I don't know
    who is running that website but they sure have some goofy ideas.

    Subj: credit cards

    5% "cash back"

    Your credit card companies sure do offer more incentives than ours.
    The best I can do is get 2% towards flights (along with other travel
    perks) rather than just 1% but I'm tied to a single airline and the
    card has an $80 per year fee attached to it.

    those "rewards" are paid for by the processing fees that the
    various companies charge the merchants to process credit card
    purchases.

    And ultimately by consumers who are all forced to pay jacked up
    prices as a result.

    Many of the smaller restaurants that I *used* to visit have begin
    charging a "convenience fee" of 4% to 5% for paying w/plastic.

    I don't blame the ones who are already on slim margins. But the
    practice is illegal in Canada and rarely done here.


    Cheers

    Jim


    ... Quesadilla summarized: corn tortillas + cheese + just about anything.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, April 25, 2022 06:22:00
    JIM WELLER wrote to DAVE DRUM <=-
    I've not had a Mickey D's hot chocolate for years. And it's easy
    enough to make my own.

    Title: Quick Hot Chocolate
    1 1/2 c Water
    3 oz Unsweetened baking chocolate
    1/3 c White sugar
    pn Salt
    4 1/2 c Milk

    I like to make a large batch of chocolate syrup periodically and keep
    it handy: bring a mixture of equal parts by volume water, cocoa and
    sugar to a boil, stirring constantly. Let cool and decant into a
    lidded jar. Later on, small portions can be flavoured separately
    with vanilla, mint or one of the brown liquors if desired.

    Nestle or the "female" chocolate company (Her/she/y) make it so available
    and inexpensive as to not have inspired me to do that.

    Subj: A Cook's Tour

    Pennsylvania Dutch Kluski Noodles

    I doubt very much if the real Amish in Lancaster go
    to town to buy packages of frozen spinach, envelopes of onion soup mix

    No, they call up on their cell phones for Instacart delivery. Bv)=

    Yeah, right! [vbg}

    The common "wisdom" in this area is that a Mennonite is an Amish with
    a telephone. And a Hutterite is an Amish with both a telephone and an automobile. Bv)=

    Subj: range hoods

    Lint ... My dryer vents [get] an annual cleaning ... if it was
    ignored for too long it would become a fire hazard.

    Indeed. There was a house fire here last year from just that very
    thing.

    Subj: Enchiladas was: Chiili/so

    Title: Make Ahead Breakfast Enchiladas
    8 sl Bacon; cooked, drained,
    12 oz Breakfast sausage; cooked,

    peameal bacon

    Peameal bacon is a regional Ontario thing; it's hard to find in
    Alberta or up here.

    I have a couple recipes - but they've not inspired me to "have a go".

    Title: St. Augustine Breakfast Enchiladas
    2 c Diced ham

    They are all tasty choices but I think for an egg stuffed breakfast enchilada or burrito I'd go with ham and save the other things for
    other dishes.

    I prefer a good amount of sausage or chopped bacon to ham - any day in
    almost any dish. (Note the "almost")

    Subj: Fishies

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

    And the fancy places have offerings over $6! I have one cup at home
    and a second one at work. We keep good quality freshly ground coffee
    at both places and never go to coffee shops. On the rare occasion
    when I have a fine meal out at night I generally indulge in coffee
    with a liqueur in lieu of dessert but I don't worry about the price
    of the coffee then.

    And coffee is increasing in price.

    Yep. Brazil has rainfall problems this year and people in both China
    and India have learned to like it. I suggest buying several pounds of whole beans before things get worse.

    No place for a stash. My kitchen it *tiny* and my "pantry" is already
    stuffed to the rafters.

    Subj: One Pot Meals - 14
    Title: Sausage & Shrimp Panzanella Skillet
    RECIPE FROM: https://www.mrfood.com

    Panzanella is a bread and fresh tomato salad. It doesn't have
    sausage or seafood in it and it certainly is not fried in a skillet!
    The original Mr. Food, Art Ginsburg, has passed away. I don't know
    who is running that website but they sure have some goofy ideas.

    That they do. The trick is being able to sort the wheat from the chaff.

    Another web site I use for dining recommendations is "Eat This,Not That!"
    which claims to be "The leading authority in food, nutrition, and health.
    Make better eating choices every day."

    They are such bugs on healthy eating that I parse their lists for the
    "Worst of .... " for new things to try. Their criteria are not mine by
    any stretch of the imagination.

    For instance "Dairy Queen's Loaded A.1. Triple Stack Burger"

    PER BURGER: 1,020 calories, 67 g fat (27 g saturated fat), 2,500 mg
    sodium

    Dairy Queen is royally proud of their new burger release, the most
    substantial menu update they've had in years. The Loaded A.1. Triple
    Stack Burger, in particular, is quite the creation: it slathers three
    patties with Steak Sauce and creamy peppercorn sauce, and then stacks on thick-cut Applewood smoked bacon, melted Sharp American cheese, and
    onion rings.

    As Goodson points out, this burger alone has more sodium than a person
    is recommended to consume in a day, plus over 1,000 calories. Instead of indulging in this extreme option, she suggests getting either a regular cheeseburger or a grilled chicken sandwich.

    It's on my "Try It This Week" list. Bv)=

    Subj: credit cards

    5% "cash back"

    Your credit card companies sure do offer more incentives than ours.
    The best I can do is get 2% towards flights (along with other travel perks) rather than just 1% but I'm tied to a single airline and the
    card has an $80 per year fee attached to it.

    My first Amex card was a "Sky Miles" card. But, since I fly so seldom -
    rather take the train if not driving - I have since dropped it in favor
    of their "Blue Cash" card.

    those "rewards" are paid for by the processing fees that the
    various companies charge the merchants to process credit card
    purchases.

    And ultimately by consumers who are all forced to pay jacked up
    prices as a result.

    Many of the smaller restaurants that I *used* to visit have begin
    charging a "convenience fee" of 4% to 5% for paying w/plastic.

    I don't blame the ones who are already on slim margins. But the
    practice is illegal in Canada and rarely done here.

    It's supposed to be illegal here but my local (city and county) and the
    State of Illinois offices charge a "convenience fee" for paying with
    plastic. Which skirts the as-written provisions of the law in place.

    The gas/convenience stations skirt the statute by adverting on their
    sign(s) a Cash/Credit price and a Member Price .... promoting using
    their direct debit loyalty card. The difference at some is 10c/gallon.

    ... Quesadilla summarized: corn tortillas + cheese + just about
    anything.

    Stolen - but note:

    Traditionally in Mexico quesadillas are made with corn tortillas, not
    wheat flour tortillas, and a melty, white cheese.

    Here in the states though, because of how close we are to the Sonoran
    area of northern Mexico, quesadillas are more often made with flour
    tortillas. We like to get the flour tortillas lightly toasted because
    it improves the flavor.

    Here's one of the few Eat This,Not That recipes that I might try:

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

    Title: Chopped Steak Sandwich
    Categories: Five, Beef, Vegetables
    Yield: 1 sandwich

    3 oz Sirloin steak; in sm pieces
    1 1/2 oz Onions & peppers; sauteed
    2 oz Sliced American cheese
    1 Brioche bun

    Slice the brioche bun and toast.

    Place steak on one half of the bun.

    Place sauteed onions/peppers, and American cheese on the
    other half.

    Place in TurboChef open-faced. *

    Cook @ 525ºF/273ºC for 45 seconds.

    * Chef Brian Landry's recipe uses the TurboChef oven,
    but you can also cook this open-faced sandwich in a
    regular oven if you don't have one.

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dale Shipp@1:261/1466 to Dave Drum on Tuesday, April 26, 2022 00:20:00
    On 04-25-22 06:22, Dave Drum <=-
    spoke to Jim Weller about Re: this week 1 <=-

    The common "wisdom" in this area is that a Mennonite is an Amish with
    a telephone. And a Hutterite is an Amish with both a telephone and an automobile. Bv)=

    A few years ago, Gail and I did a coach tour of the Ohio Amish country.
    The guide was very familar with the local Amish since she had been a
    driver for them for many years. She took us to different homes, and let
    us know ahead of time what, if any, restrictions they had. The range
    was extensive, going from "no photographs, traditional clothing" to
    quite open, come in for dinner. Most of them were farmers and obviously
    fairly well off financially. Many of them had three houses on their
    property. There was the main house for the family, a granny house for
    the retired grandparents, and a "case" house for "just in case"
    functions such as a wedding or church meetings. Some had a telephone
    booth on the street, not connected to the house. I don't think that any
    were connected to the power grid, although some had electric power from generators. We also visited a factory where farm equipment was made for
    the Amish, i.e. horse powered. They powered the factory with a couple
    of monster generators.

    They are such bugs on healthy eating that I parse their lists for the "Worst of .... " for new things to try. Their criteria are not mine by
    any stretch of the imagination.

    Reminds me of when Michael was visiting with us and we wanted to go to
    an Ethiopian restaurant. He opened Trip Advisor (surprise since he has
    often denigrated them). When he came across a restaurant with a very
    bad review which stated something like "we hated this place, it was
    crowded with people who did not speak English, and the food was too
    spicy hot". He immediately said "that is where we are going". Name of
    the place was Lucy and we were all quite pleased with what we had.


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

    Title: Bean Corn Side Dish (Mexican)
    Categories: Mexican, Vegetarian, D/g
    Yield: 6 servings

    1 cn Chick Peas (7 1/2 oz)
    -drained and rinsed
    1 cn Kidney Beans (7 1/2 oz)
    -drained and rinsed
    1 c Corn (8 oz) Drained
    1 md Jalepeno Pepper; seeded
    -minced
    2 lg Green onions; sliced includ-
    -ing tops
    1 c Picante salsa

    Mix all ingredients into medium sized bowl, mix well. Refrigerate at
    least one hour - even over night.

    Serve with most any mexican meal as a side dish.

    MMMMM


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  • From Dave Drum@1:18/200 to Dale Shipp on Tuesday, April 26, 2022 08:11:18
    Dale Shipp wrote to Dave Drum <=-

    The common "wisdom" in this area is that a Mennonite is an Amish with
    a telephone. And a Hutterite is an Amish with both a telephone and an automobile. Bv)=

    A few years ago, Gail and I did a coach tour of the Ohio Amish country. The guide was very familar with the local Amish since she had been a driver for them for many years. She took us to different homes, and
    let us know ahead of time what, if any, restrictions they had. The
    range was extensive, going from "no photographs, traditional clothing"
    to quite open, come in for dinner. Most of them were farmers and obviously fairly well off financially. Many of them had three houses
    on their property. There was the main house for the family, a granny house for the retired grandparents, and a "case" house for "just in
    case" functions such as a wedding or church meetings. Some had a telephone booth on the street, not connected to the house. I don't
    think that any were connected to the power grid, although some had electric power from generators. We also visited a factory where farm equipment was made for the Amish, i.e. horse powered. They powered the factory with a couple of monster generators.

    The Amish in my area (Arthur, IL) made use of wind power (32v generators
    and appliances) if they were well-to-do enough.

    https://www.illinoisamishcountry.com/

    They also have a thriving cabinet making and meat packing industry.

    They are such bugs on healthy eating that I parse their lists for the "Worst of .... " for new things to try. Their criteria are not mine by
    any stretch of the imagination.

    Reminds me of when Michael was visiting with us and we wanted to go to
    an Ethiopian restaurant. He opened Trip Advisor (surprise since he has often denigrated them). When he came across a restaurant with a very
    bad review which stated something like "we hated this place, it was crowded with people who did not speak English, and the food was too
    spicy hot". He immediately said "that is where we are going". Name of the place was Lucy and we were all quite pleased with what we had.

    I've read enough T.A. and Yelp reviews - and written enough T.A. reviews
    myself to be able to spot the "Karen" reviews as well as (most of) the
    puff pieces done by the venue or its agents.

    My favourite local Indian venue is much like that Ethiopian place. Full
    of brwon-skinned, dark eyed South Asians for whom English is (at best)
    a second language. It's *very* authentic. The other places are dumbed-
    down for "round-eye" tastes.

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

    Title: Hari Kabob (Spiced Chicken & Potatoes)
    Categories: Asian, Poultry, Potatoes, Chilies
    Yield: 6 Servings

    2 lb Potatoes; peeled
    3 c W/ater
    1 ts Salt
    1 ts Fresh ginger; minced
    1 cl Garlic; pressed
    1/2 ts Ground turmeric
    1 ts Fresh red chile; chopped
    3 lb Chicken; in 8 serving pieces
    - loose skin & fat discarded
    1/2 ts Garam masala *
    2 Bay leaves
    2 Pods cardamom; cracked
    1/4 c Oil

    In a pan, soak the potatoes in the water and salt for 1
    hour. Add the ginger, garlic, turmeric, and chili to the
    potatoes. Bring to a boil over moderate heat and cook for 15
    minutes, or until the potatoes are nearly soft but still
    firm.

    Remove the potatoes and set aside. Add the chicken to the
    spice broth with the garam masala, bay leaves, and cracked
    cardamom pods. Cover and cook over moderate heat for 15
    minutes.

    Meanwhile, heat the oil in a wok or skillet and brown the
    potatoes over moderate heat until they have formed a crisp
    coating. Remove the potatoes from the oil and add them to
    the chicken pan. Continue to cook everything until both the
    chicken pieces and potatoes are done, about 20 minutes.
    Remove the cover during this process so that all the liquid
    evaporates. This is a dry curry.

    Serve warm with rice, salad, and chutneys.

    Makes 6 servings.

    * NOTE: GARAM MASALA: A combination of spices, freely
    translated in Hindi as "hot spice." It contains pepper,
    clove, cardamom, cuminseed, coriander, and turmeric in
    proportions according to personal preference and regional
    taste. The mixture in my collection, in addition to the
    above list, includes ginger, bay leaves, and nutmeg, all
    ground together. I bought it already ground and packaged.

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
    Created in Exotic Sephardic Kitchens from Morocco to India

    Uncle Dirty Dave's Archives

    MMMMM

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