• Fiddleheads was: storm

    From Dave Drum@1:18/200 to Shawn Highfield on Wednesday, May 25, 2022 05:37:44
    Shawn Highfield wrote to JIM WELLER <=-

    The latest news on Monday afternoon: a total of 10 dead between
    Durham and Gatineau (Greater Ottawa Area on the Quebec side). Still
    over 400,000 homes without power in two provinces after 2 days.

    Yes it was crazy. Still no power in teh woods either.

    Unprecedented.

    For sure!

    On another topic: My Loblaws store is stocked fiddleheads this
    year. They grow wild all around me anywhere its wet but these are
    flown in from the Maritimes and cost 12/lb! Crazy.

    Laugh! Is anyone crazy enough to buy them? We missed them this year
    as we couldn't get to the park in time to harvest.

    You do know how retail works, don't you? It's only stocked if there is
    a market for it. So, if they're stocking fiddleheads they certainly do
    plan on selling them.

    The car parts business is much the same way. If an item does not "turn
    over" enough times and just sits on the shelves collecting dust it is
    recalled to the warehouse and replaced with a new (hopefully) better
    selling product. I have to explain this to customers with older cars
    several times per week.

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

    Title: Fiddleheads Steamed in Lemon Oil
    Categories: Five, Vegetables, Citrus
    Yield: 4 Servings

    1 c Water
    2 tb Lemon Oil
    3 c Fiddlehead ferns; trimmed,
    - cleaned
    3/4 ts Salt
    Fresh ground pepper

    Combine the water and lemon oil in a pot with a
    steamer insert. Bring to a boil. Reduce to a simmer.
    Place the fiddleheads in the steamer basket, cover and
    steam until tender, about 6 minutes. Remove from heat
    and season with salt and pepper. Divide among four
    plates and serve immediately.

    Polk wrote: "It's just about fiddlehead fern time here
    in the Northeast and perhaps in other areas down the
    Mid Atlantic. Molly O'Neill in the Boston Globe today
    featured them. She wrote: 'Fiddlehead ferns epitomize
    vernal ephemera. Coiled as they are like tiny watch
    springs, fiddle heads are a sign: edible when tight
    and young, they become when fully unfurled unfit for
    human consumption.' Fiddleheads are rare and fleeting
    and thus precious. And contentious. Which is as it
    should be."

    Posted by Bob Polk of Maine.

    Formatted by Cathy Harned.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Wednesday, May 25, 2022 09:37:04
    Dave Drum wrote to Shawn Highfield <=-

    year. They grow wild all around me anywhere its wet but these are
    You do know how retail works, don't you? It's only stocked if there is
    a market for it. So, if they're stocking fiddleheads they certainly do plan on selling them.

    I don't get it though, if they grow everywhere (such as here) why would
    someone pay for them?

    selling product. I have to explain this to customers with older cars several times per week.

    True enough. I get it.

    Shawn

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Thursday, May 26, 2022 05:10:00
    Shawn Highfield wrote to Dave Drum <=-

    year. They grow wild all around me anywhere its wet but these are
    You do know how retail works, don't you? It's only stocked if there is
    a market for it. So, if they're stocking fiddleheads they certainly do plan on selling them.

    I don't get it though, if they grow everywhere (such as here) why would someone pay for them?

    Convenience, laziness, lack of knowledge/lore, pick one ore more. Bv)=

    Same reason some pay Campbell's or Progresso for chicken noodle soup in
    a can when it's so easy to make fresh at home.

    selling product. I have to explain this to customers with older cars several times per week.

    True enough. I get it.

    Some of my customers are beginning to understand. But they seem
    reluctant to grasp the fact the we are a do-it-yourself parts store and
    not a do-it-for-me service centre.

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

    Title: Dave's Freezer Chicken Soup
    Categories: Five, Poultry, Vegetables, Pasta
    Yield: 4 Quarts

    1 lb Chicken bits from the pulled
    - leg quarters or GFS bag
    1 lb Bag frozen, mixed vegetables
    - California blend or spring
    - veg or your choice
    4 tb GFS (Minors) Chicken base
    2 tb Miso Paste
    1/2 lb Linguine or spaghetti

    Get out your five-quart crockpot and fill it half full
    of water. Set the temperature control to high. Add the
    chicken base and miso paste and stir until dissolved.

    Add the chicken bits and vegetables, stirring to mix.

    Add hot water to bring level to about an inch from the
    top of the pot. Cover and let it cook for an hour.
    Remove the cover and add the pasta (I use pan length
    pasta I get from Hy-Vee), stirring to submerge.

    If you like pepper - get out the pepper mill and grind
    away until your wrists get tired or you think you have
    enough. You won't need added salt as the chicken base
    and miso are plenty salty.

    Soup is ready when the noodles are done.

    Makes four or more quarts

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Friday, May 27, 2022 08:20:03
    Dave Drum wrote to Shawn Highfield <=-

    Same reason some pay Campbell's or Progresso for chicken noodle soup in
    a can when it's so easy to make fresh at home.

    Laugh, true enough. The only canned soup we buy is cream of mushroom and tomato. The tomato is for me as it's a comfort food, and COM gets used
    as a sauce a lot. (There is a brand that is GF)

    Shawn

    ... I used to get high on life but lately I've built up a resistance.

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Saturday, May 28, 2022 04:52:00
    Shawn Highfield wrote to Dave Drum <=-

    Same reason some pay Campbell's or Progresso for chicken noodle
    soup in a can when it's so easy to make fresh at home.

    Laugh, true enough. The only canned soup we buy is cream of mushroom
    and tomato. The tomato is for me as it's a comfort food, and COM gets used as a sauce a lot. (There is a brand that is GF)

    Most of the time my usage of Cream of (whatever) soup is as sauce/gravy
    or in a casserole. IOW, it's an ingredient. I've even made "cream of"
    soups - but that's a LOT of work.

    Mostly my soups are like chicken noodle - fast and easy. Or can be made
    in big batches and frozen for future reference.

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

    Title: Freezer Mix Barley Soup
    Categories: Soups, Beef, Mushrooms, Vegetables
    Yield: 4 Servings

    1 qt Beef-Mushroom Freezer Mix *
    3 c Water
    1/2 c Barley; uncooked
    1 c Celery; sliced
    1 c Carrot; sliced
    1 Parsley sprig
    1 Bay leaf
    3/4 ts Salt

    * Separate recipe

    Dip container of frozen mix into hot water to loosen.

    In Dutch oven, heat frozen mix and remaining ingredients
    to boiling. Reduce heat; cover and simmer, stirring
    frequently, until mix is thawed and barley & vegetables
    are tender, 30 to 40 minutes. Remove bay leaf.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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

    Title: Beef Mushroom Freezer Mix
    Categories: Beef, Mushrooms, Soups, Wine
    Yield: 4 Quarts

    4 lb Ground beef
    2 1/2 lg Onions
    2 cl Garlic; minced
    3 (10 3/4 ounce) cans Cream
    - of Mushroom soup
    12 oz Mushroom stems & pieces
    1/2 Can water
    +=OR=+
    1/2 Can red wine
    1 tb Instant beef bouillon
    1/2 ts Pepper

    Cook and stir meat until brown and well broken up..

    Drain off fat and resserve for another purpose.

    Stir in remaining ingredients; heat to boiling.

    Reduce heat; cover and simmer 15 minutes, stirring
    occasionally.

    Divide mixture among four 1-quart freezer containers
    (about 3 cups in each).

    Cool quickly.

    Cover and label; freeze no more than 3 months.

    NOTE: If using a vacuum sealer freezer life can be
    quadrupled or more. -- UDD

    From: http://www.food.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Saturday, May 28, 2022 10:54:04
    Dave Drum wrote to Shawn Highfield <=-

    Most of the time my usage of Cream of (whatever) soup is as sauce/gravy
    or in a casserole. IOW, it's an ingredient. I've even made "cream of" soups - but that's a LOT of work.

    Yes it is. I've made some by scratch, but only when I'm bored and have
    a day. :)

    Mostly my soups are like chicken noodle - fast and easy. Or can be made
    in big batches and frozen for future reference.

    I have a few in the freezer now. A Corn chowder, chicken mushroom, and
    lots of stock and sunday gravy. ;)

    Shawn

    ... TV Truth: Teenagers can access any computer using their PCs.

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