• Fries

    From Dale Shipp@1:261/1466 to Ruth Haffly on Thursday, May 26, 2022 01:02:06
    On 05-24-22 12:49, Ruth Haffly <=-
    spoke to Dave Drum about Gravy was:Road Trips was: <=-


    I like my fries with just salt, maybe a pinch of onion or garlic
    powder. One exception to that was fries with sauteed garlic--and lots
    of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

    I like malt vinegar on my fries. The other day we had gone to
    Five-Guys and bought burgers and fries. They had the little packets of McCormick's Malt Vinegar -- but it tasted as if it had been cut more
    than 50% with water. Even the ketchup had more vinegar flavor.


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

    Title: Nancy's Bean Salad
    Categories: Easy
    Yield: 1 Whole lot

    MMMMM--------------------------DRESSING-------------------------------
    1/2 c White vinegar
    1/2 c Garlic red wine vinegar
    1 c Sugar plus
    2 tb Sugar to 3 tb sugar

    MMMMM------------------BEAN MIXTURE (SEE NOTE)-----------------------
    1 cn Chick peas, drained
    1 cn DARK kidney beans, drained
    1 cn Green beans, drained
    1 cn Wax beans, drained
    1 cn Lima beans, drained
    1 cn Black beans, drained
    And well rinsed

    MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
    1 md Red onion, chopped
    (or more to taste)
    1 md Red bell pepper, chopped
    (or more to taste)

    FOR DRESSING:

    Bring vinegars to boiling. Stir in sugar and dissolve. Set aside to
    cool.

    BEAN MIXTURE NOTE: All beans are 15 - 19 oz cans, well drained.

    FINISHING SALAD:

    Place beans in LARGE bowl, add the red onion and red bell pepper.

    Pour liquid over bean mixture, toss to marinate. Refrigerate.

    Best if salad marinates for 24 hours before serving the first time.

    Makes a whole bunch.

    MMMMM


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  • From Dave Drum@1:3634/12 to Dale Shipp on Thursday, May 26, 2022 05:24:00
    Dale Shipp wrote to Ruth Haffly <=-

    I like my fries with just salt, maybe a pinch of onion or garlic
    powder. One exception to that was fries with sauteed garlic--and lots
    of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

    I like malt vinegar on my fries. The other day we had gone to
    Five-Guys and bought burgers and fries. They had the little packets of McCormick's Malt Vinegar -- but it tasted as if it had been cut more
    than 50% with water. Even the ketchup had more vinegar flavor.

    McCormick knows bupkes about malt vinegar. Heinz, now, that's the good
    stuff. I keep a bottle in my cupboard. It's (or was) the same stuff
    Long John Sliver's puts on the tables at their grabbit-and-growl joints.

    I seldom put catsup on my fries. If I'm going beyond salt and vinegar I
    use tartar sauce or mayonnaise .... and that darned seldom.

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

    Title: Life Goes On Mexican Twice-Baked Potatoes
    Categories: Potatoes, Beef, Vegetables, Beans, Cheese
    Yield: 2 Servings

    2 lg Russet potatoes
    1/2 lb Ground beef
    4 oz Can sliced black olives;
    - drained
    1/4 md Onion; diced small
    14 1/2 oz Can black beans; drained,
    - rinsed
    1 1/2 tb Taco seasoning; bought or
    - done in yur kitchen
    1/2 c Sour cream
    Salt & pepper
    2 c Cheddar cheese

    MMMMM-----------------------SRIRACHA CREMA----------------------------
    1/3 c Sour cream
    2 tb Sriracha sauce; to taste
    2 tb Milk; enough to make it thin
    - enough to drizzle

    MMMMM--------------------------TO SERVE-------------------------------
    Salsa
    Avocado
    Thin-sliced scallions
    Sriracha crema

    Heat the oven to 400ºF/205ºC

    Line a baking sheet with aluminum foil. Scrub the
    potatoes clean and prick all over with a fork. Rub all
    over with olive oil and sprinkle with salt and pepper.
    Arrange the potatoes on the baking sheet and bake for an
    hour. Allow to cool enough to handle.

    While the potatoes are cooking, prepare the filling. Warm
    a little oil in a skillet over medium heat. Add the diced
    onion and saute until soft, about 5-10 minutes. Add the
    ground meat and taco seasoning and cook until it’s
    thoroughly browned, 5 to 7 minutes.

    Add the black beans, and cook until warmed through,
    another couple of minutes. Remove the pan from heat.

    When the potatoes are cooked and have cooled just enough
    to handle, cut them in half and scoop out the insides,
    creating a hollowed-out shell about 1/4" thick. Arrange
    the shells in rows on the baking sheet.

    Combine the potato insides and the sour cream in a large
    bowl. Mash until the sour cream is fully incorporated and
    the potatoes are creamy (add more sour cream for a richer
    filling). Fold in 1 cup of the cheese the sliced olives
    and the ground meat mixture.

    Divide the mashed potato filling evenly between the
    potato shells (you’ll have more than you need). *
    Sprinkle the tops with the remaining cheese.

    Return the potatoes to the oven and bake for an
    additional 10 to 15 minutes, until the cheese has melted
    and the potatoes are warm. Cool briefly, then top with a
    little salsa, sliced scallions, sliced avocado and a
    drizzle of the sriracha crema.

    * You will end up with more stuffing than you can fit
    into the potatoes, but it's super delicious reheated for
    lunch, or you can top the leftovers with a fried egg or
    two and some hot sauce for another easy weeknight meal.
    If you have Mexican crema handy, use that to make the
    sriracha crema instead of the the milk and sour cream.

    FROM: Circle B Kitchen

    Serves 2-3

    RECIPE FROM: https://circle-b-kitchen.squarespace.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dale Shipp@1:261/1466 to Dave Drum on Friday, May 27, 2022 00:34:04
    On 05-26-22 05:24, Dave Drum <=-
    spoke to Dale Shipp about Re: Fries <=-

    I like malt vinegar on my fries. The other day we had gone to
    Five-Guys and bought burgers and fries. They had the little packets of McCormick's Malt Vinegar -- but it tasted as if it had been cut more
    than 50% with water. Even the ketchup had more vinegar flavor.

    McCormick knows bupkes about malt vinegar. Heinz, now, that's the good stuff. I keep a bottle in my cupboard. It's (or was) the same stuff
    Long John Sliver's puts on the tables at their grabbit-and-growl
    joints.

    I do not recall exactly, but perhaps the malt vinegar I get at Red Robin
    is Heinz. If so, then I certainly agree with your accessment of both
    brands.

    I seldom put catsup on my fries. If I'm going beyond salt and vinegar
    I use tartar sauce or mayonnaise .... and that darned seldom.

    My choices in order are:
    salt and a good malt vinegar,
    salt and catsup,
    salt and tartar sauce (but only if someone is having fish), or
    salt.


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

    Title: Cucumber-Onion Salad
    Categories: Tested, Easy
    Yield: 4 Med serv

    1 ea English cucumbers
    1/2 pt Cherry tomatoes (See Note)
    1/2 sm Green pepper med chopped
    1/2 md Sweet onion-med chopped

    MMMMM--------------------------DRESSING-------------------------------
    3 tb Olive Oil
    2 tb Balsamic vinegar
    1 tb Capers
    1 ts Italian seasonings

    Peel and thinly slice cucumber.

    NOTE:
    Half cherry tomatoes or grape tomatoes or cut regular size tomatoes
    into quarters or eights - (Bite size)

    Combine cucumber, tomatoes, bell pepper and onion in medium size bowl.

    Whisk together oil, balsmaic vinegar, capers and Italian seasoning in
    small bowl. Drizzle over cucumber mixture, tossing to coat.

    Tested 4/7/06
    Refreshing salad - will make again.

    Variation from Recipe Card from Giant Foods.

    MMMMM



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  • From Dave Drum@1:18/200 to Dale Shipp on Friday, May 27, 2022 06:10:05
    Dale Shipp wrote to Dave Drum <=-

    I like malt vinegar on my fries. The other day we had gone to
    Five-Guys and bought burgers and fries. They had the little packets of McCormick's Malt Vinegar -- but it tasted as if it had been cut more
    than 50% with water. Even the ketchup had more vinegar flavor.

    McCormick knows bupkes about malt vinegar. Heinz, now, that's the good stuff. I keep a bottle in my cupboard. It's (or was) the same stuff
    Long John Sliver's puts on the tables at their grabbit-and-growl
    joints.

    I do not recall exactly, but perhaps the malt vinegar I get at Red
    Robin is Heinz. If so, then I certainly agree with your accessment of both brands.

    I do recall - and it is, indeed, Heinz. Like Long John's it is labelled
    for Red Robin - but the bottle is the tip-off. Only the label is changed
    to protect the perception that it's proprietary. Bv)=

    I seldom put catsup on my fries. If I'm going beyond salt and vinegar
    I use tartar sauce or mayonnaise .... and that darned seldom.

    My choices in order are:
    salt and a good malt vinegar,
    salt and catsup,
    salt and tartar sauce (but only if someone is having fish), or
    salt.

    Most generally I use just salt. Or, if having French fried potatoes
    with my breakfast eggs, a little pepper. I use the malt vinegar when
    I'm doing fish & chips .... mostly because it's on the table and I also
    put it on the fish.

    Like you - if there is tartar sauce n the table I will sometimes dip a
    fry or two into it. Or mayonnaise. and sometimes at Long John's I'll
    fill a plastic ramekin with cocktail sauce (catsup w/horseradish) to
    dip a fry or two into. Or, if offered, Sriracha catsup, which a couple
    of my lunch venues offer on the table.

    I once asked a dining companion who had drenched the plate of fries in
    so much catsup one could not see the potatoes "If you like catsup that
    much why not put it in a glass and drink it?".

    The following recipe contains one of the very few good uses of cold
    cereal with which I am familiar .....

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

    Title: French Fried Sweet Potatoes
    Categories: Five, Vegetables, Snacks
    Yield: 4 Servings

    3 md Sweet potatoes
    1 c Crushed corn flakes
    1 lg Egg
    1 tb Water

    Parboil sweet potatoes for about 10 minutes. Drain, peel
    and cut into 1/4" - 3/8" batons. Mix egg with water and
    beat throughly.

    Separate crushed corn flakes in separate bowls, making
    two 1/2 cups each. Flour may be substituted for one of
    the bowls of flakes. Dip the cut potatoes in the flour
    or crushed flakes, then in the egg mixture and then again
    in the other bowl of crushed flakes.

    Deep fry in oil (375┬║F/190┬║C) until browned. Drain on
    absorbent paper and sprinkle with salt.

    A mixture of cinnamon and sugar could also be used for
    a sweet taste.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... What it is with the Antipodeans and beets in their burgers?
    --- MultiMail/Win
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  • From JIM WELLER@1:135/392 to DALE SHIPP on Saturday, May 28, 2022 23:05:00
    Quoting Dale Shipp to Dave Drum <=-

    I seldom put catsup on my fries. If I'm going beyond salt and vinegar
    I use tartar sauce or mayonnaise

    My choices in order are:
    salt and a good malt vinegar,
    salt and catsup,
    salt and tartar sauce (but only if someone is having fish), or
    salt.

    There is no right or wrong; it's all a matter of personal taste. But
    I'll list my choices too, In no particular order (now that I'm salt
    restricted) ...

    the usual:

    white vinegar
    malt vinegar
    gravy
    tarted up (wooster sauce, vinegar and hot sauce) ketchup

    occasionally:

    gravy and cheese
    BBQ or HP sauce
    chili, maybe with cheese too

    never:

    mayo



    Cheers

    Jim


    ... Taco Bell sells fries now thanks to legal marijuana

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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Sunday, May 29, 2022 19:11:29
    Hi Dale,


    I like my fries with just salt, maybe a pinch of onion or garlic
    powder. One exception to that was fries with sauteed garlic--and lots
    of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

    I like malt vinegar on my fries. The other day we had gone to

    I"ve tried it, like it but it's hard to find most places. We have a
    bottle at home but rarely do fries.


    Five-Guys and bought burgers and fries. They had the little packets
    of McCormick's Malt Vinegar -- but it tasted as if it had been cut
    more
    than 50% with water. Even the ketchup had more vinegar flavor.

    We tried 5 Guys once, and were quite disappointed so have never been
    back. That one had malt vinegar but the fries were not fried at all,
    more like mushed potatoes. The burger wasn't that great either, in both
    of our opinions.

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


    ... Mind... Mind... Let's see, I had one of those around here someplace.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Monday, May 30, 2022 22:38:00
    Quoting Ruth Haffly to Dale Shipp <=-

    I like malt vinegar on my fries.

    I"ve tried it, like it but it's hard to find most places.

    It's completely common in Canada thanks to our British heritage. You
    guys threw away all your English heritage years ago! [g]

    We tried 5 Guys once, and were quite disappointed

    I haven't had the opportunity yet but they are very highly regarded
    by most US burger enthusiasts. You must have hit a bad one or a good
    one on a bad day. Perhaps you should give them one more chance.



    Cheers

    Jim


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  • From Dave Drum@1:2320/105 to JIM WELLER on Wednesday, June 01, 2022 05:16:00
    JIM WELLER wrote to RUTH HAFFLY <=-

    I like malt vinegar on my fries.

    I"ve tried it, like it but it's hard to find most places.

    It's completely common in Canada thanks to our British heritage. You
    guys threw away all your English heritage years ago! [g]

    It's fairly common here - but you have to look for it. It's going to be
    with the cider and wine vinegars. Not with the white vinegars which take
    most of the shelf space.

    We tried 5 Guys once, and were quite disappointed

    I haven't had the opportunity yet but they are very highly regarded
    by most US burger enthusiasts. You must have hit a bad one or a good
    one on a bad day. Perhaps you should give them one more chance.

    They are nothing special - except for their gimmicky *huge* order of
    Fries. I first met them at Dulles Airport (Washington DC) when I was
    flying in for an echo picnic at Dale Shipp's.

    And there is an outlet in the local maul. I tried them locally and was
    not impressed enough to return. There are many other, better venues.

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

    Title: Sir Winston's "Good Companions" *
    Categories: Seafood, Potatoes, Dairy
    Yield: 4 Servings

    2 lb All-purpose potatoes
    2 lb Firm white-fleshed fish
    1 c All-purpose flour
    Salt
    1 lg Egg; beaten
    1/3 c Milk
    1/3 c Water; approx
    Oil for Irving
    Malt vinegar

    Peel and slice potatoes. Cut into strips about 2 1/2" long
    and 2" wide. Leave in cold water until ready to cook. Wash
    fish; wipe completely dry. Cut into strips or pieces about
    3" X 3".

    Meanwhile, in a medium howl combine flour, salt to taste,
    egg, milk, and water. Whisk until batter is smooth. Leave
    at room temperature about 30 to 40 minutes.

    WHEN READY TO COOK: Heat shortening or oil in a deep-fat
    fryer to a temperature of 375-|F/190-|C. Preheat oven to
    250-|F/120-|C.

    Wipe dry the potato strips and deep-fry them in the hot
    oil, several at a time, until golden and crisp. With a
    slotted spoon transfer to paper towels: let drain. Keep
    warm in the preheated .

    For the fish, whisk batter. Dip strips or pieces of fish
    in batter, let excess drain back into bowl.

    Fry, several at a time, in hot fat until just cooked
    through and golden and crisp, about 3 minutes per side.
    With a slotted spoon, transfer to paper towels; let drain.
    Keep warm while frying remaining fish.

    TO SERVE: Arrange potatoes and fish on a platter. Pass
    salt and vinegar separately to be sprinkled over fish and
    chips.

    * "The Good Companions" as Sir Winston Churchill
    affectionately called fish & chips, have long been a
    popular Gaelic culinary duet, in fact an institution.

    RECIPE FROM: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM



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  • From Sean Dennis@1:18/200 to JIM WELLER on Wednesday, June 01, 2022 11:15:39
    JIM WELLER wrote to RUTH HAFFLY <=-

    We tried 5 Guys once, and were quite disappointed
    I haven't had the opportunity yet but they are very highly regarded
    by most US burger enthusiasts. You must have hit a bad one or a good
    one on a bad day. Perhaps you should give them one more chance.

    I've tried several of the 5 Guys franchises in my area and I didn't really
    find anything to rave about. The burgers were good but the fries were
    greasy. It's similar to a regional fast-food chain called Pal's (founded in Kingsport, TN): the locals rant and rave about it but I've tried their food
    in a few different locations. While the food was above par for fast food, I have never figured out why all the locals flock there.

    I prefer small, one-off local businesses for food if I can.

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

    Title: American Hermits
    Categories: Cookies
    Yield: 36 servings

    1/2 c Butter; softened
    1 c Brown sugar (packed)
    1 Egg; beaten
    1/4 c Sour cream
    1/4 c Milk
    2 c All-purpose flour
    2 ts Baking powder
    1 pn Salt
    1 ts Ground cinnamon
    1/4 ts Ground cloves
    1 c Raisins

    MMMMM---------------------------GLAZE--------------------------------
    3/4 c Powdered sugar; sifted
    2 tb Half and half
    3 dr Vanilla

    Preheat oven to 350 F (175 C). Grease several baking sheets with
    butter and dust with flour. In a large bowl, beat butter with brown
    sugar until very creamy. Beat in egg, sour cream and milk. Sift
    flour, baking powder, salt and allspice into bowl; mix well. Stir in
    raisins. Drop heaping teaspoonfuls of mixture onto prepared baking
    sheets, spacing well apapt. Using a fork dipped in cold water,
    flatten each teaspoonful slightly. Bake about 15 minutes or until
    lightly browned. Meanwhile, prepare glaze. In a small bowl, beat
    together powdered sugar, half and half and vanilla until smooth. As
    soon as the cookies come out of the oven, brush a thin layer of glaze
    over each one. Place on a wire rack to cool. Source: "The Book of
    Cookies" by Pat Alburey, HP Books.

    MMMMM

    -- Sean

    ... Never start a conversation with Pi. It'll just go on forever.
    --- MultiMail/Linux
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  • From Sean Dennis@1:18/200 to Dave Drum on Wednesday, June 01, 2022 11:21:57
    Dave Drum wrote to JIM WELLER <=-

    It's fairly common here - but you have to look for it. It's going to be with the cider and wine vinegars. Not with the white vinegars which
    take most of the shelf space.

    I am not a fan of it but my second wife was (is). All of the supermarkets around here carry it; usually the Heinz brand.

    And there is an outlet in the local maul. I tried them locally and was
    not impressed enough to return. There are many other, better venues.

    Our local Dairy Queen (singular) makes some great burgers. They source
    their meat locally so it's always fresh. I'm also a fan of Freddy's steakburgers. I confess to liking our local Burger King (singular) also but
    I am biased since I used to work there and know how to order the burgers to
    get them fresh off the broiler.

    But my favorite burgers are the ones I grill myself which I cannot do,
    sadly, in my apartment due to insurance regulations lest I purchase an
    electric grill.

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

    Title: Sean's Pancakes For One
    Categories: Breakfast, Bisquick, Seandennis
    Yield: 1 Serving

    1/2 c Bisquick
    1/2 c Water
    1 Egg

    Mix all ingredients in a bowl. Heat skillet or griddle to medium to
    medium-high heat on stove. When pan is suffciently hot, pour about
    1/3 cup of batter or enough to make about 5" pancake onto pan. When
    edges of pancake are dry, flip over and cook until desired brownness.

    Makes about 3-4 pancakes.

    From Sean's Bachelor Kitchen

    MM'd by Sean Dennis (1:18/200@Fidonet) for the COOKING echo on 21
    January 2022.

    MMMMM

    -- Sean

    ... Never trust a man sitting in a wheelchair with dirty shoes.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Thursday, June 02, 2022 06:49:52
    Sean Dennis wrote to Dave Drum <=-

    It's fairly common here - but you have to look for it. It's going
    to be with the cider and wine vinegars. Not with the white vinegars
    which take most of the shelf space.

    I am not a fan of it but my second wife was (is). All of the
    supermarkets around here carry it; usually the Heinz brand.

    And there is an outlet in the local maul. I tried them locally and was
    not impressed enough to return. There are many other, better venues.

    Our local Dairy Queen (singular) makes some great burgers. They source their meat locally so it's always fresh. I'm also a fan of Freddy's steakburgers. I confess to liking our local Burger King (singular)
    also but I am biased since I used to work there and know how to order
    the burgers to get them fresh off the broiler.

    Freddy's make their burgers on the Steak 'n' Shake model. But S&S does
    it better. Mayhap your local Freddy's franchise is better done than my
    locals. I wasn't impressed any of the three times I visited. I know
    that Dairy Queen does sammiches and fries - but my mind still associates
    them with soft-serve I scream.

    But my favorite burgers are the ones I grill myself which I cannot do, sadly, in my apartment due to insurance regulations lest I purchase an electric grill.

    Try this one. https://tinyurl.com/SEANS-BBQ

    I've had one and liked to very well. Loaned it to a friend and it never
    came home. I may get another .... or I may not.

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

    Title: Sean's Pancakes For One
    Categories: Breakfast, Bisquick, Seandennis
    Yield: 1 Serving

    1/2 c Bisquick
    1/2 c Water
    1 Egg

    Try this for the panquakes ....

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

    Title: Aunt Pajama's Pancake Mix
    Categories: Five, Breads
    Yield: 8 Pancakes

    2 c Self-rising flour
    2 c Bisquick
    1/2 c Sugar (or Splenda - UDD)
    1/2 c Non-dairy creamer powder

    MMMMM--------------------------PANCAKES-------------------------------
    1 lg Egg
    8 oz 7-Up (or club soda - UDD)
    1 3/4 c Prepared pancake mix

    In an 8 cup container, stir together flour, Bisquick,
    sugar and creamer. Cover tightly. Refrigerate mix to
    use within 3 months.

    Makes 7 cups of mix.

    TO USE: Into blender, put egg, 7-up and prepared pancake
    mix. Blend at high speed until smooth, 1 minute. Allow
    1/3 cup batter for each 6" pancakes.

    Makes 8 pancakes.

    Recipe By: Gloria Pitzer's Secret Recipe Newsletter

    Recipe from: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Thursday, June 02, 2022 09:16:26
    Dave Drum wrote to JIM WELLER <=-

    They are nothing special - except for their gimmicky *huge* order of Fries. I first met them at Dulles Airport (Washington DC) when I was flying in for an echo picnic at Dale Shipp's.

    we had a 5 guys in Oshawa. I noticed the other day they closed. We went
    twice I think (to give them a second chance) like you say nothing special
    and not worth the price. Plus too lazy to peel the potato for fries.

    Shawn

    ... We all have our opinions, but mine are correct.

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    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Shawn Highfield@1:229/452 to Sean Dennis on Thursday, June 02, 2022 09:20:19
    Sean Dennis wrote to Dave Drum <=-

    steakburgers. I confess to liking our local Burger King (singular)
    also but I am biased since I used to work there and know how to order
    the burgers to get them fresh off the broiler.

    I don't hate Burger King. I know some people bash the place but it's
    not the worst fast food burger.

    But my favorite burgers are the ones I grill myself which I cannot do, sadly, in my apartment due to insurance regulations lest I purchase an electric grill.

    Same with us, we BBQ at the trailer and no where else. I tried an electric grill and they are fine, but the cheap ones break pretty fast.

    Shawn

    ... Aviation Lie ─ I'm SURE the gear was down.

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  • From Sean Dennis@1:18/200 to Dave Drum on Thursday, June 02, 2022 09:36:33
    Hello Dave,

    02 Jun 22 06:49, you wrote to me:

    Freddy's make their burgers on the Steak 'n' Shake model. But S&S does
    it better. Mayhap your local Freddy's franchise is better done than
    my locals. I wasn't impressed any of the three times I visited. I know
    that Dairy Queen does sammiches and fries - but my mind still
    associates them with soft-serve I scream.

    TBH, the local DQ does the best burgers IMNSHO and their prices give more value for the money than other fast-food places around here. The local Freddy's is always busy which I hope means they're good food (they are one of the more expensive places around here but Arby's is the most expensive). I do love DQ's ice cream too but that is an extremely rare treat for me (I haven't been to the DQ in 2+ years now).

    I've had one and liked to very well. Loaned it to a friend and it
    never came home. I may get another .... or I may not.

    I do like that and right now, it's only $65. If I had the money, I'd get it!

    Title: Aunt Pajama's Pancake Mix

    I'll definitely try it! Saved.

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

    Title: Irish Potato Pancakes
    Categories: Pancakes, Irish, Breakfast
    Yield: 8 Servings

    1 c Mashed potato
    2 c Flour
    1 ts Salt
    1 Tbpp baking powder
    2 Beaten eggs
    1 c Milk
    4 tb Light corn syrup
    1 tb Nutmeg

    Do not expect these to be like American pancakes, but they have an
    excellent flavor.

    Mix all ingredients. Beat well. Bake on a greased griddle until
    brown on both side. Makes 8-10.

    Origin: Hearth and Home Companion Shared by: Sharon Stevens.

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

    ... All's well that ends.
    --- GoldED+/LNX 1.1.5-b20180707
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Wednesday, June 01, 2022 18:28:02
    Hi Jim,

    I like malt vinegar on my fries.

    I"ve tried it, like it but it's hard to find most places.

    It's completely common in Canada thanks to our British heritage. You
    guys threw away all your English heritage years ago! [g]

    I never had any English heritage. My ancestors came over from Germany in
    the 1840s and roughly turn of 19/20 centuries. (G) But, I'll still go
    for a cuppa tea over coffee any day; my daily mugful is usually Tetley
    British Blend. (G)


    We tried 5 Guys once, and were quite disappointed

    I haven't had the opportunity yet but they are very highly regarded
    by most US burger enthusiasts. You must have hit a bad one or a good
    one on a bad day. Perhaps you should give them one more chance.

    Maybe, and try a different one than the one we went to. That one was in
    upstate NY; I've seen them around Raleigh but don't think we have any in
    Wake Forest yet.

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


    ... History repeats itself because nobody listens ...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Shawn Highfield on Friday, June 03, 2022 01:47:00
    On 06-02-22 09:16, Shawn Highfield <=-
    spoke to Dave Drum about Fries <=-

    They are nothing special - except for their gimmicky *huge* order of Fries. I first met them at Dulles Airport (Washington DC) when I was flying in for an echo picnic at Dale Shipp's.

    Our first encounter with them was shortly after the sons took over the
    business from their father. I think that then there were only about
    five locations in the DC/Maryland area. They were better than McDonalds
    and competitive in price. Since then they have engaged in agressive
    francising of their brand. I think that has hurt their quality and
    price. A double bacon hamburger from them is now more than $11, and
    IMHO not worth that much.

    we had a 5 guys in Oshawa. I noticed the other day they closed. We
    went twice I think (to give them a second chance) like you say nothing special and not worth the price. Plus too lazy to peel the potato for fries.

    But ... the peel of a potato adds flavor and nutrition. I like them
    unpeeled.


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

    Title: Potatoes Anna
    Categories: Tested, Side dish
    Yield: 4 Servings

    3 lb Russet Potatoes, Scrubbed
    (I Used 2 large potatoes)
    1/2 ts Salt
    ds Ground black pepper
    1 ts Garam masala
    (I Omitted for test run)
    4 tb Butter, melted
    1 tb Chopped fresh chives
    (Didn't have)

    I used 9 inch cast iron frypan.

    Preheat oven to 450.

    Slice potatoes thinly about 1/8 inch using a madoline. Pat potato
    slices dry with a towel.

    Heat oven proof saute pan over MEDIUM heat. Spoon 2 tablespoons of
    butter into the pan and swirl to coat.

    Keeping pan on burner -

    Place a layer of potatoes slightly overlapping to cover bottom of the
    pan in a circular concentric pattern. Brush with butter and season
    with spice mixture.

    Repeat adding layers of potatoes, butter and spice until all potatoes
    are used. On top of the last layer brush with butter one last time.
    By this time bottom layer should be busy crisping. (Used big burner
    on Med Hi (Level 6) - Next time use lower setting - try Level 5)

    Carefully cover the pan tightly with a lid or foil and b ake for 20
    minutes. Uncover and bake another 20 minutes until potatoes are
    beautifully browned and crisp on the top and the potatoes are cooked
    through in the center of the pan (Test with knife point)

    Remove from oven. If necessary use a spatula to loosen the edges and
    the bottom layer from the pan. You can serve the potatoes in the pan
    at the table - use a pizza cutter to cut into triangular slices. Or
    you an incert onto a large plate and serve up side down.

    Orginally tested with just salt and pepper. Used foil to make cover
    for pan. Baked an additional 10 minutes from above to try to get top
    golden brown.

    Important to use right heat under fry pan in the beginning. I am
    guessing level 5.

    This should work with any spices of your choice.

    From Betty Crocker.Com Tested 10/09 Very nice potato side dish.
    Does not reheat very well next day. Revamp for serving for 2 but
    using same butter/spice level.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:56:53, 03 Jun 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:18/200 to Sean Dennis on Friday, June 03, 2022 05:54:39
    Sean Dennis wrote to Dave Drum <=-

    Freddy's make their burgers on the Steak 'n' Shake model. But S&S does
    it better. Mayhap your local Freddy's franchise is better done than
    my locals. I wasn't impressed any of the three times I visited. I know
    that Dairy Queen does sammiches and fries - but my mind still
    associates them with soft-serve I scream.

    TBH, the local DQ does the best burgers IMNSHO and their prices give
    more value for the money than other fast-food places around here. The local Freddy's is always busy which I hope means they're good food
    (they are one of the more expensive places around here but Arby's is
    the most expensive). I do love DQ's ice cream too but that is an extremely rare treat for me (I haven't been to the DQ in 2+ years now).

    I've had one and liked to very well. Loaned it to a friend and it
    never came home. I may get another .... or I may not.

    I do like that and right now, it's only $65. If I had the money, I'd
    get it!

    I also had a smaller version that was round and had an electric coil
    in the bottom. I believe I bought it at Odd Lots for less than U$10.
    It was great for a single burger or a brace of hot dawgs. Then I got
    my first George and it went to the ReStore

    Title: Aunt Pajama's Pancake Mix

    I'll definitely try it! Saved.

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

    Title: Irish Potato Pancakes
    Categories: Pancakes, Irish, Breakfast
    Yield: 8 Servings

    1 c Mashed potato

    Most of my potato pancakes are based on shredded potatoes and resemble hash-brown patties. My Jewish friend call them "latkes". Except this
    recipe ... similar to yours - and one which I have made a few times.

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

    Title: Crispy Mashed Potato Pancakes (Goyish Latkes)
    Categories: Potatoes, Vegetables, Cheese
    Yield: 2 Servings

    2 c Cold mashed potatoes
    2 lg Eggs; lightly beaten
    1 tb A-P flour
    1/2 ts Garlic granules
    1 tb Oil
    1 tb Chopped fresh chives or
    - scallion greens
    Shredded yellow cheese

    Combine potatoes, eggs, flour, and garlic granules in
    a bowl.

    Heat oil in a skillet over medium-high heat; fry potato
    mixture in skillet, pressing with a spatula to flatten
    evenly. Cover and cook until bottom is crispy, about 10
    minutes; invert onto serving platter. Garnish with the
    chives/greens and the cheese.

    Makes 2 nice breakfast pancakes.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... TV Truth: Anyone can jump through a plate glass window.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Shawn Highfield on Friday, June 03, 2022 06:13:47
    Shawn Highfield wrote to Dave Drum <=-

    They are nothing special - except for their gimmicky *huge* order of Fries. I first met them at Dulles Airport (Washington DC) when I was flying in for an echo picnic at Dale Shipp's.

    we had a 5 guys in Oshawa. I noticed the other day they closed. We
    went twice I think (to give them a second chance) like you say nothing special and not worth the price. Plus too lazy to peel the potato for fries.

    Some folks like them that way. It's a "feature". Bv)= Everyone's looking
    for and 'edge". Like with the waffle fries that some fats food places use.

    The gold standard used to was McDonald's fries. But they've been matched
    or eclipsed by a number of competitors.

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

    Title: Union House Southwestern Potato Salad
    Categories: Potatoes, Salads, Vegetables, Chilies
    Yield: 15 Servings

    3 lb Medium-size red potatoes;
    - washed, unpeeled
    Oil to coat potatoes
    Salt
    1 lg Green bell pepper; cored,
    - diced
    1 lg Red bell pepper; cored,
    - diced
    1/2 md Onion; diced
    2 Ribs celery; diced
    1 c Good mayonnaise; NOT salad
    - dressing
    3 tb Barbecue sauce
    Cumin, white and cayenne
    - pepper
    Cooked crumbled bacon;
    - garnish
    Snipped chives; garnish

    Coat potatoes with oil; sprinkle with salt to taste.
    Pierce potatoes in several places with tines of fork.
    Bake on cookie sheet at 375┬║F/190┬║C about 45 minutes,
    or until tender. Cool. Cut into bite-size pieces.

    Add peppers, onions and celery to potatoes; stir in
    mayonnaise and barbecue sauce. Add additional salt, if
    desired, white and cayenne peppers, and cumin. Mix
    well. Garnish with bacon and chives.

    Makes about 15 servings.

    Recipe from: Union House Restaurant

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... This story about good food begins in a quick-stop convenience market.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Dale Shipp on Friday, June 03, 2022 09:24:25
    Dale Shipp wrote to Shawn Highfield <=-

    agressive francising of their brand. I think that has hurt their
    quality and price. A double bacon hamburger from them is now more than $11, and IMHO not worth that much.

    I only assume the one here closed because of high rent and high prices.
    They were in the big plaza by the walmart so I can only imagine how high
    the rent would be. :)

    Was going to look at the price of same burger, but the canadian website
    does not list prices. LOL

    special and not worth the price. Plus too lazy to peel the potato for fries.
    But ... the peel of a potato adds flavor and nutrition. I like them unpeeled.

    Some people do. If there's peel I can't eat them, the peel gets stuck in
    my throught.

    Shawn

    ... 82.6% of statistics are wrong...

    --- Talisman v0.37-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Shawn Highfield@1:229/452 to Dave Drum on Friday, June 03, 2022 09:25:02
    Dave Drum wrote to Shawn Highfield <=-

    The gold standard used to was McDonald's fries. But they've been
    matched or eclipsed by a number of competitors.

    McDonalds released waffle fries here last month. We tried them once,
    wouldn't get them again. Dry and not crispy at the same time.

    Shawn

    ... A product with 'ZERO DEFECTS' doesn't ship!

    --- Talisman v0.37-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dale Shipp@1:261/1466 to Dave Drum on Saturday, June 04, 2022 01:02:00
    On 06-03-22 05:54, Dave Drum <=-
    spoke to Sean Dennis about Re: Fries <=-

    I also had a smaller version that was round and had an electric coil
    in the bottom. I believe I bought it at Odd Lots for less than U$10.
    It was great for a single burger or a brace of hot dawgs. Then I got
    my first George and it went to the ReStore

    I think that ReStore is one of the better donation sites. I wonder what
    rating others would give to it and to other sites?

    I think that both Goodwill is decent, but not 100% non-profit.

    Salvation Army sounds to me as if it has decent goals.

    In Maryland, there are other thrift stores which are totally for profit
    stores. One physical location used to be AmVets -- but they seem to
    have pulled out of Maryland. I do still get requests for donation to
    AmVets from time to time, but they usually hang up on me when I ask
    where the AmVets store is.

    Of course there are numerous local charities that do operate an
    honorable operation. I am naming above those that I know of that have
    more than a local footprint.


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

    Title: Sour Cream/Dill sauce for Salmon
    Categories: Tested, Easy
    Yield: 2 Servings

    1/4 c Sour cream
    1/16 c Mayonnaise
    1 1/2 ts Dried dill weed (or more)
    1/8 ts Salt
    1/16 ts Pepper
    1/2 ts Capers
    1/2 ts Lemon juice

    Combine all ingredients in small bowl.

    Refrigerate until ready to use.

    Nice dill flavor and goes well with salmon - or other fish.

    Tested 10/3/12

    Will make again.

    Variation of signature recipe of echo echo - food.com

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:09:42, 04 Jun 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:18/200 to Shawn Highfield on Saturday, June 04, 2022 06:30:53
    Shawn Highfield wrote to Dave Drum <=-

    The gold standard used to was McDonald's fries. But they've been
    matched or eclipsed by a number of competitors.

    McDonalds released waffle fries here last month. We tried them once, wouldn't get them again. Dry and not crispy at the same time.

    Mc Duck's here just do the regular fries. Around here the fats food
    waffle fries are done by Chick-Fil-A and Arby's. Arby's is actualy a
    sweet potato waffle fry. I don't patronise Chick Filly so can't offer
    an informed opinion on them.

    Wendy's has recently introduced Baconater Waffle Fries - breaded and
    spiced, then topped with sweet, maple syrup and crunchy bacon. Which I
    have given a miss because of the maple sirop (Illinois spelling).

    I mostly like regular (or crinkle-cut) fries. Freshly cooked with salt
    and maybe some malt vinegar on them. Oh, and the curly fries that Arby's, Hardee's/Carl's Jr., and Burger Whop errrrmmm King offer. I'll get those
    if it's not an upcharge. Bv)=

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

    Title: Deep Fried Sweet Potato Fries
    Categories: Five, Potatoes, Vegetables, Herbs
    Yield: 4 Servings

    1 1/2 lb Sweet potatoes
    2 tb Crushed rosemary
    Salt & Cayenne

    Fast and easy to make. Be sure to cut the sweet potatoes
    into long steak fries (1/2" batons). * This gets them
    cooked quickly. If you are frying a turkey add these to
    the heated oil once the turkey is out of the way and you
    will get more flavor into these fries.

    Wash sweet potatoes and cut into long thin strips, about
    1/2" thick. * Place in ice water for about 15 minutes.

    Remove sweet potato fries from water and pat dry with
    paper towels. Place in hot oil about 375┬║F/190┬║C.

    Fry for about 5 minute or until they look done. **

    Remove from oil and allow to drain. Sprinkle crushed
    rosemary and salt over top. Great served with a spicy
    tomato ketchup.

    VARIATION: Add a small turnip and a parsnip to the sweet
    potato for a multi-coloured and tasty presentation.

    * NOTE: I use a "French-fry" cutter that has 1/4" and
    3/8" dies. I find that the result fries up quicker and
    the centres are less mushy. -- UDD

    ** NOTE: Original recipe said until "golden brown". How
    can one tell "golden brown" on a baton that started out
    orange? -- UDD

    Recipe by Derrick Riches

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I Have a Degree in Liberal Arts -- Do You Want Fries With That?
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Dale Shipp on Saturday, June 04, 2022 07:21:17
    Dale Shipp wrote to Dave Drum <=-

    I also had a smaller version that was round and had an electric coil
    in the bottom. I believe I bought it at Odd Lots for less than U$10.
    It was great for a single burger or a brace of hot dawgs. Then I got
    my first George and it went to the ReStore

    I think that ReStore is one of the better donation sites. I wonder
    what rating others would give to it and to other sites?

    I think that both Goodwill is decent, but not 100% non-profit.

    My local Goodwill meets all the requirements for non-profit. While they
    do turn a profit in their stores the proceeds are used to support their programs of assisting "mentally challenged" people and others who have barriers to their employment. Goodwill Industries also hires veterans
    and individuals who lack either education, job experience or face
    employment challenges. They're funded by a network of retail thrift
    stores which also operate as independent nonprofits.

    Salvation Army sounds to me as if it has decent goals.

    They do. As do other, more local, organisations such as Sojourn House
    which is a battered women's shelter. They run an "upscale resale" deal
    here which features higher end women's clothing and some furniture.

    In Maryland, there are other thrift stores which are totally for profit stores. One physical location used to be AmVets -- but they seem to
    have pulled out of Maryland. I do still get requests for donation to AmVets from time to time, but they usually hang up on me when I ask
    where the AmVets store is.

    The stste headquarters of Amvets is located here. But they don't have a
    store or public facilities of any kind. I asked my brother (who used to
    be commander of the Post 32 American Legion) about them and he just gave
    me a snort and one of those "looks".

    Of course there are numerous local charities that do operate an
    honorable operation. I am naming above those that I know of that have more than a local footprint.

    I should have read down before writing the blurb about Sojourn. BTW -
    they also solicit old cell phones to give to their clients. Any working
    cell phone can call 911 - even if it doesn't otherwise have service.

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

    Title: Battered Pork Chop/Tenderloin
    Categories: Pork, Breads, Vegetables
    Yield: 4 Servings

    4 lg Boneless pork chops
    3 c AP flour
    1 tb Sweet paprika
    2 ts Salt
    1 tb Fresh black pepper
    3 lg Eggs; whisked
    Oil; for frying
    4 lg Sandwich buns; seeds or not
    4 sl Yellow onion
    Dill pickle slices or chips
    Lettuce leaves
    Mayonnaise
    Mustard
    Catsup or Rooster sauce

    To prep pork chops, cut off any excessive fat if you
    want. You can leave it on though too. Place the chops
    between two pieces of plastic wrap and pound them to an
    even thickness, about 1/2" thick.

    Mix flour with paprika, salt, and pepper. Whisk eggs
    together in a separate bowl and add a few tablespoons of
    water to the eggs.

    Working with one chop at a time, dredge it in flour,
    then dip it in eggs, then back in the flour. Pat the
    flour down on the chops for a bit to make sure plenty of
    flour sticks to the chops.

    Let chops sit on a rack for 5 minutes to harden a bit
    and develop a nice crust.

    Add enough oil to a large cast iron skillet that the oil
    will come half-way up the chops. This will probably be
    about a quart. Heat the skillet on medium-high heat.
    When the oil is hot, add two chops and fry for about 5
    minutes per side until the crust is golden brown. The
    chop might be slightly pink on the inside, but should be
    cooked through (juices should run clear). If this
    worries you, cook it for 6 minutes per side. It's never
    a bad idea to cut into one to test the doneness also.

    Remove chops to a rack or paper towel to drain. Fry
    other two chops.

    While the final two chops are cooking prepare your buns
    by toasting them if you like. Put a cooked pork chop on
    the bottom of each bun and let your guests dress them
    as they like.

    These are also good served with gravy, taters, and a
    vegetable. - UDD

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Everyone considered him the coward of the county... " -- Kenny Rogers
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)