Quoting Dave Drum to Jim Weller <=-

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
3 oz Unsweetened baking chocolate

I like to make / chocolate syrup (with) cocoa

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

I thought you made your own, using unsweetened baking chocolate; I
was just commenting on a cocoa based (therefore lower fat) version.

In any event I looked up the products and did the math. My
homemade syrup costs $1.45 vs. for $4.92 for the same amount of
Nestle's and I don't have to ingest any hydrolyzed maltodextrin or
sorbates, just cane sugar. Also my version has slightly less sugar
and as a result tastes somewhat less sweet and more chocolatey.








Cheers

Jim


... Counterfeit money is really homemade bread.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Jim Weller <=-

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
3 oz Unsweetened baking chocolate

I like to make / chocolate syrup (with) cocoa

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

I thought you made your own, using unsweetened baking chocolate; I
was just commenting on a cocoa based (therefore lower fat) version.

I make my own hot chocolate beverage. But not the syrup.

In any event I looked up the products and did the math. My
homemade syrup costs $1.45 vs. for $4.92 for the same amount of
Nestle's and I don't have to ingest any hydrolyzed maltodextrin or sorbates, just cane sugar. Also my version has slightly less sugar
and as a result tastes somewhat less sweet and more chocolatey.

What is your time worth? And what does the clean-up cost? And the jug
in which you store it?

The store-bought stuff is *much* more convenient. So long as it doesn't
have HFCS in it I'm OK. I actually buy Bosco or Gefen (which is also Gluten-free) since both Hershey and Nestle have begun with the HFCS.

Easiest way to miss the HFCS is to look for the "Kosher for Passover"
notation on the label.

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

Title: Kosher Chilli Dogs
Categories: Sandwiches, Snacks, Beef, Chilli
Yield: 6 Servings

6 Kosher frankfurters
1/2 lb Hamburger
2 tb Oil
1 md Onion; chopped fine
15 oz Can Bush's pinto beans; opt
8 oz Can tomato sauce
1 1/2 ts Chilli spice; McCormicks

MMMMM-------------------------GARNISHES------------------------------
1 md Yellow onion; diced
Yellow (French's) mustard

Brown hamburger in heavy skillet. Add onion and garlic;
cook until onion is tender. Add remaining ingredients and
simmer about 15 min. Preheat frankfurters and buns. Place
franks in buns; top with sauce.

Sprinkle chopped onions over top. Use yellow mustard if
desired. Some like cheese on their chilli dogs. But, if
you use cheese then the sandwich is no longer kosher.

Serves 6

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Millennials' obesession with healthcare? Back in my day we just died.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Dave Drum to Jim Weller <=-

Title: Quick Hot Chocolate
3 oz Unsweetened baking chocolate

homemade syrup costs $1.45 vs. for $4.92 for the same amount of
Nestle's and I don't have to ingest any hydrolyzed maltodextrin or sorbates, just cane sugar. Also my version has slightly less sugar
and as a result tastes somewhat less sweet and more chocolatey.

What is your time worth? And what does the clean-up cost? And the jug
in which you store it?

I could ask you the same questions since you start with squares of
baking chocolate. I think the answers are the same: we both like
futzing around the kitchen; it's a hobby, not a chore. And we both
like having some control over the ingredients and the final taste.

both Hershey and Nestle have begun with the HFCS.

The Nestle syrup sold in Canada is HFCS free; I just checked the label
on-line when I was looking up the price.

Easiest way to miss the HFCS is to look for the "Kosher for Passover" notation on the label.

I don't see KFP products here locally as our Jewish population is so
small that they are not catered to by stores. Maybe 30 altogether,
none of them observant.

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

Title: Passover Brownies
Categories: Jewish, Chocolate, Bars, Cookies, Nuts
Yield: 12 Servings

3/4 c Oil
2 c Sugar
4 Eggs
1/2 c Cocoa
1/2 c Black coffee
1/2 c Nuts
2 T Potato starch
1 c Matzo cake flour

Cream oil & sugar until light and fluffy. Add eggs 1 at a time. Beat
well after each egg. Combine dry ingredients. Add to oil mixture
alternately with coffee. Fold in nuts. Pour into a well greased 9"
glass baking dish.

Recipe from: Joyce Myers

MMMMM

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

I don't see KFP products here locally as our Jewish population is so
small that they are not catered to by stores. Maybe 30 altogether,
none of them observant.

I have that many Jewish friends/acquaintances. Only one of them is very observant. My good friend and chilli cooking buddy, Les, married (at 84)
a younger woman (she's in her late 60s - I think) who keeps a Kosher
kitchen complete with two sets of dishes and pots, etc. They bought a
new house and he's had to replace the ice box, the stove, and next the dishwasher is getting replaced with one that has two compartments in it.
One for meat stuff and the other for dairy. Sheesh.

I found homes for the the reefer and the stove. The dishwasher my wind
up at ReStore - where Les is a volunteer and sits on the board of
irectors.

Les, on the other hand, is pretty relaxed about his religion. He waited
until he was in his 70s to do his Bar Mitzvah. And his idea of keeping
Kosher is - don't serve the Rabbi pork. Bv)=

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

Title: Hot Spicy Chicken (Barbara Wasser's Kosher Kitchen)
Categories: Oriental, Poultry, Chilies, Vegetables, Wine
Yield: 2 Servings

12 oz Boned, skinned chicken
1 Hot chile; chopped
3 Scallions; sliced 1"
1 (1/2") pc fresh ginger root;
- chopped
3 cl Garlic; chopped
1 tb Sherry
2 tb Soy sauce
1 lg Red bell pepper; cored,
- sliced
1 tb Oil

Clean and trim chicken of all visible fat, slice. In a
large frying pan, saute ginger, garlic, scallions and
peppers until translucent. Add chicken and continue stir
frying for a couple of minutes.

Add sherry and 3 tablespoons water. Cover and cook for 5
to 10 minutes, stirring occasionally. Add the soy sauce
and cook covered another 5 to 10 minutes. Serve with rice.

For a greater amount of sauce to pour over the rice, use
more ginger, more garlic, and double the amount of liquid,
sherry, water, and soy sauce. Additional hot pepper to
taste may also be added.

Serves 2

I have a wonderful little cook book produced by John Teng
who operated a little neighborhood Chinese Restaurant in
Waltham, MA in the 70's and early 80's.

Adapted from John Teng's Cooking

The Jewish-Food List and Archives

Uncle Dirty Dave's Archives

MMMMM

... Bacon improves all dishes - except maybe chocolate eclairs.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)