Ruth Haffly wrote to Dave Drum <=-

one with brussels sprouts. Interestingly, he doesn't like cooked
sprouts in any way but does like them raw.

I'm that way with turnips. Love 'em peeled and sliced w/salt when they
are raw. Abhor them once they've been cooked.

OTOH, I like them in something like beef stew.

I hereby grant you my portion of them in perpetuity.

Gladly taken here. I'd offer up peanut butter, coffee, or coconut
in exchange but Steve takes them off my hands. OTOH,you can have
my maraschino cherries, both the red and the green. (G)

Maraschino cherries are OK. I get them mostly in chocolate-covered
mode. Used to get them once in a while in cocktails. But I've not had

I've never liked them, even as a kid.

any of the "hard" liquor in 20 or so years. And not even a beer
since my last

My next cocktail will be my first. (G) I'm not a beer drinker; the
smell is a turn off for me. I have had wine, but rarely. There was a
bit of red in the pork tenderlion roast I did last night, but only a quarter cup in the gravy. I'll use more in the beef stew I'll make in
the next week or so.

I can remember when you wouldn't even think of cooking w/wine.

echo picnic at the Shipp's old place in Columbia, MD. Haven't gone
all "tee-total" or anything. Just haven't had the "taste" for it.

I understand; I never had the taste for most of it.

(corn)
I hadn't either, until I met Steve. Seems to be a common thing tho.

Only amongst the wierdo set.

Or those with kids--it'll get the kid to eat more veggies. (G)

The non purist chili cooks. It's good in the family friendly chili I've made but I don't even use corn flour to thicken the true chili I do.

It sort of makes sense - corn (maize), chilies, many beans, and potatoes
are native to the Americas - especially Central and South America.

I understand - because of Steve's allergic reaction. And I've found
the using Arrowroot powder works better than cornstarch in acidic
dishes like chilli anyway.

I generally just use tomato past--glues those broken tomatoes back together. (G)

Seriously, arrowroot as a thickener works better for my $$$ and effort than cornstarch. Root starches do not hold up at high temperatures so
best used to thicken sauces toward the very end of cooking. Which is
when I determine that I need "thickening".

I'll determine the need for thickening at some point, depends on how
long the chili is to be cooked. Last week I cooked it all Saturday afternoon, reheated a couple hours before serving on Sunday. Tomato
paste was added about an hour before serving.

Arrowroot works well with pie fillings and sauces, adding a crystal
clear, shimmering sheen and a silkier mouth feel. It does freeze and
thaw without change, unlike cornstarch. And it has a more neutral
taste; it doesn't taste "starchy" like grain starches (cornstarch,
flour).

Something to replenish; we used up the arrowroot a few weeks ago.

Choose arrowroot if you're thickening an acidic liquid which tends to cause cornstarch thinkeners to "break".

Potato starch works much the same - but I've not found it available
to buy in convenient containers like the arrowroot I get. Bv)=

Can you buy it in bulk & put in your own container?

At my local GFS store "Arrowroot, Powdered, No MSG, 18 Oz Jar $11.99"
which then goes into a small glass Spice Islands container as needed.

$$$ and trophies. Judging is "double blind". I expect to sample some
of the best chilli I've ever put in my face, a lot of "pretty good" chillies> and (probably) a "spitter" or two. Bv)=

Good cooking for colder weather.

Actually it was almost "speedo" weather that day. 50+ Fahrenheit. And

It was in the upper 60s for us. A charity in Raleigh had their annual "Undie Rundie"--good weather for it. It's a fun run, to raise money to
buy undies for clothing distribution charities. And yes, some
participants run in (modest) undies.

it was a tough competition. One outstanding (to me) chilli and not a "spitter" in the bunch. My first place vote was obvious to me - but
the second and third place nods were tough among the 16 remaining chillies.

Ties allowed?

You bet. The salsa competition had ties for 1st & second as well as 3rd
& 4th. Chile Verde had a 4-way tie for 1st and Red chilli had a 3-way
tie for second. Ties are broken by a panel for 5 judges doing a reprise
on just those cups which were deadlocked.

The dried herbs/spices I use include ancho, cumin, cayenne and garlic
from this list. I'll also use chipoltle and this year Steve added a bit
of chiltipin.

I generally use a jalapeno or two (or serrano) to my chilli. The spice
mix is just a "base" for elaboration. I used chipotles once in place
of jalapeno and it made my chilli have a "smoky" undertone. I'll pass, thank you, on further use in *my* chilli. Bv)=

I've used serrano before but not this year. Steve likes chipoltle so there's always some in our kitchen, powdered or dried.

You have to make it to suit yourself (and your guests).

It's usually a basic version with different peppers, depending on
what's available/what mix I buy.

Like mine - never twice the same. I adjust as I go - to my taster. And
not just chilli. Bv)=

This chile verde has been in my arsenal since its originator won the "verde" category with it in 2008. It contains potatoes - which I
didn't realise were "legal" until that February day in 2008.

OK, I'll take a look at it.

I really like a TB or three over scrambled eggs for breakfast. Bv)=

We had cheddar cheese over our scrambled eggs this morning. (G)

That's pretty much a "standard" in sme places. Eggs are a good platform
for additives.

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

Title: Skillet Potato & Eggs
Categories:
Yield: 4 servings


2 lg Potatoes; peeled, diced
2 Sweet Potatoes; peeled,
- diced
2 cl Garlic; minced
1 md White onion; peeled, fine
- chopped
2 tb Extra Virgin Olive Oil
1 Spring Onion;(bulb & greens)
- chopped
1 ts Italian seasoning mix
4 lg Eggs
1 ts Parsley leaves; chopped
1/4 c Mozzarella cheese; shredded
- (or Cheddar)
Salt & Pepper

To begin making the Skillet Potato And Eggs first set
the oven to 180┬║C/365┬║F.

Meanwhile place an oven-safe Cast Iron Skillet on medium
heat. Add olive oil, garlic, sliced onion and scallion
whites to the oil and saute until translucent.

Add both potatoes to the pan and toss them along with a
little salt. Continue to saute until the potatoes turn
golden brown and tender.

Next, add the Italian herbs, chopped parsley and pepper,
and add additional salt if needed.

Make 4 wells/holes in the potato mixture and break an
egg into each well.

Place the skillet into the oven bake for 10 to 11
minutes or until egg whites are completely set and yolks
begin to thicken.

You can also cook it on a stovetop on low to medium heat
until you see the eggs thicken.

Half way through, sprinkle the potato and eggs with with
grated cheese and bake for a couple of minutes until
cheese melts and turns slightly golden.

Cover the pan and allow the cheese to melt through.

Serve Skillet Potato & Eggs with hash browns, Mushroom
Sauce (or Chile Verde - UDD) and garlic bread for a
stylish home made brunch.

By Divya Shivaraman

Makes: 4 Servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... If money can't buy happiness, explain beer and pizza.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

any of the "hard" liquor in 20 or so years. And not even a beer
since my last

My next cocktail will be my first. (G) I'm not a beer drinker; the
smell is a turn off for me. I have had wine, but rarely. There was a
bit of red in the pork tenderlion roast I did last night, but only a quarter cup in the gravy. I'll use more in the beef stew I'll make in
the next week or so.

I can remember when you wouldn't even think of cooking w/wine.

We've relaxed a bit, but I don't use a lot of it. We've been buying the
small boxes (half litre) and only using a bit at a time. They seem to
keep well enough in the fridge for our occaisional use.

echo picnic at the Shipp's old place in Columbia, MD. Haven't gone
all "tee-total" or anything. Just haven't had the "taste" for it.

I understand; I never had the taste for most of it.

(corn)
I hadn't either, until I met Steve. Seems to be a common thing tho.

Only amongst the wierdo set.

Or those with kids--it'll get the kid to eat more veggies. (G)

The non purist chili cooks. It's good in the family friendly chili I've made but I don't even use corn flour to thicken the true chili I do.

It sort of makes sense - corn (maize), chilies, many beans, and
potatoes are native to the Americas - especially Central and South America.

True, so that's probably a good rational for putting it into chili.

I understand - because of Steve's allergic reaction. And I've found
the using Arrowroot powder works better than cornstarch in acidic
dishes like chilli anyway.

I generally just use tomato paste--glues those broken tomatoes back together. (G)

Something to replenish; we used up the arrowroot a few weeks ago.

Choose arrowroot if you're thickening an acidic liquid which tends to cause cornstarch thinkeners to "break".

Potato starch works much the same - but I've not found it available
to buy in convenient containers like the arrowroot I get. Bv)=

Can you buy it in bulk & put in your own container?

At my local GFS store "Arrowroot, Powdered, No MSG, 18 Oz Jar $11.99" which then goes into a small glass Spice Islands container as needed.

OK, we don't have a GFS store. I'll check the local (Wegman's, Publix,
Lowe's), if needs be, head down to Raleigh to Whole Foods. I'm pretty
sure I've seen it there.

it was a tough competition. One outstanding (to me) chilli and not a "spitter" in the bunch. My first place vote was obvious to me - but
the second and third place nods were tough among the 16 remaining chillies.

Ties allowed?

You bet. The salsa competition had ties for 1st & second as well as
3rd & 4th. Chile Verde had a 4-way tie for 1st and Red chilli had a
3-way
tie for second. Ties are broken by a panel for 5 judges doing a
reprise on just those cups which were deadlocked.

It must have been fun.

The dried herbs/spices I use include ancho, cumin, cayenne and garlic
from this list. I'll also use chipoltle and this year Steve added a bit
of chiltipin.

I generally use a jalapeno or two (or serrano) to my chilli. The spice
mix is just a "base" for elaboration. I used chipotles once in place
of jalapeno and it made my chilli have a "smoky" undertone. I'll pass, thank you, on further use in *my* chilli. Bv)=

I've used serrano before but not this year. Steve likes chipoltle so there's always some in our kitchen, powdered or dried.

You have to make it to suit yourself (and your guests).

It's usually a basic version with different peppers, depending on
what's available/what mix I buy.

Like mine - never twice the same. I adjust as I go - to my taster. And
not just chilli. Bv)=

That's the way most of us cook. I used to make my marinara sauce
straight from the recipe I got from Steve's mom. Then I started playing
with it a bit and do it "my way" now. (G)

This chile verde has been in my arsenal since its originator won the

CONTINUED IN NEXT MESSAGE <<

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


... Computers run on smoke. They stop when it leaks out.

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

"verde" category with it in 2008. It contains potatoes - which I
didn't realise were "legal" until that February day in 2008.

OK, I'll take a look at it.

I really like a TB or three over scrambled eggs for breakfast. Bv)=

We had cheddar cheese over our scrambled eggs this morning. (G)

That's pretty much a "standard" in sme places. Eggs are a good
platform for additives.

I like a red salsa over scrambled eggs, haven't made salsa in years tho.
Maybe I ought to, this summer, after we get home from travels? We've two
trips planned so far but should be home while it's still tomato season.

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


... If you think you are confused now, wait until I explain it!

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

Ruth Haffly wrote to Dave Drum <=-

any of the "hard" liquor in 20 or so years. And not even a beer
since my last

My next cocktail will be my first. (G) I'm not a beer drinker; the
smell is a turn off for me. I have had wine, but rarely. There was a
bit of red in the pork tenderlion roast I did last night, but only a quarter cup in the gravy. I'll use more in the beef stew I'll make in
the next week or so.

I can remember when you wouldn't even think of cooking w/wine.

We've relaxed a bit, but I don't use a lot of it. We've been buying the small boxes (half litre) and only using a bit at a time. They seem to
keep well enough in the fridge for our occaisional use.

If you can find them the mini-bottles (187ml/3/4 cup) are most excellent
(and cost effective) for cooking. I'm looking at a small Gallo Family
Merlot that I picked up down the Walgreen for cheap. ( <$2 )

echo picnic at the Shipp's old place in Columbia, MD. Haven't gone
all "tee-total" or anything. Just haven't had the "taste" for it.

I understand; I never had the taste for most of it.

I do enjoy a good beer on a hot day - sometimes. Bv)=

It sort of makes sense - corn (maize), chilies, many beans, and
potatoes are native to the Americas - especially Central and South America.

True, so that's probably a good rational for putting it into chili.

Only place I use corn and chilies is in my salsa.

Something to replenish; we used up the arrowroot a few weeks ago.

Choose arrowroot if you're thickening an acidic liquid which tends to cause cornstarch thinkeners to "break".

Potato starch works much the same - but I've not found it available
to buy in convenient containers like the arrowroot I get. Bv)=

Can you buy it in bulk & put in your own container?

At my local GFS store "Arrowroot, Powdered, No MSG, 18 Oz Jar $11.99" which then goes into a small glass Spice Islands container as needed.

OK, we don't have a GFS store. I'll check the local (Wegman's, Publix, Lowe's), if needs be, head down to Raleigh to Whole Foods. I'm pretty
sure I've seen it there.

Try 327 Hillsborough Street, Raleigh NC 27603

it was a tough competition. One outstanding (to me) chilli and not a "spitter" in the bunch. My first place vote was obvious to me - but
the second and third place nods were tough among the 16 remaining chillies.

Ties allowed?

You bet. The salsa competition had ties for 1st & second as well as
3rd & 4th. Chile Verde had a 4-way tie for 1st and Red chilli had a
3-way tie for second. Ties are broken by a panel of 5 judges doing a reprise on just those cups which were deadlocked.

It must have been fun.

I didn't get in on that part. Bv)=

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

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper

Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.

Makes 4 cups of Pico de Gallo.

* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.

I've won prizes at several chilli cook-offs with this
recipe.

Uncle Dirty Dave's Kitchen

MMMMM

... Travel is broadening - except to the bank balance.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I can remember when you wouldn't even think of cooking w/wine.

We've relaxed a bit, but I don't use a lot of it. We've been buying the small boxes (half litre) and only using a bit at a time. They seem to
keep well enough in the fridge for our occaisional use.

If you can find them the mini-bottles (187ml/3/4 cup) are most
excellent (and cost effective) for cooking. I'm looking at a small
Gallo Family
Merlot that I picked up down the Walgreen for cheap. ( <$2 )

The last boxes we got were at Publix, a step above. (G) They weren't
too expensive but more than $2., IIRC. Next time we need, we'll probably
check the assortment at Wegman's.

echo picnic at the Shipp's old place in Columbia, MD. Haven't gone
all "tee-total" or anything. Just haven't had the "taste" for it.

I understand; I never had the taste for most of it.

I do enjoy a good beer on a hot day - sometimes. Bv)=

I'll usually go for water or, if available, Diet Coke.

It sort of makes sense - corn (maize), chilies, many beans, and
potatoes are native to the Americas - especially Central and South America.

True, so that's probably a good rational for putting it into chili.

Only place I use corn and chilies is in my salsa.

I can't use corn in my salsa, doubt I'd want to, even if I could.

Something to replenish; we used up the arrowroot a few weeks ago.

Choose arrowroot if you're thickening an acidic liquid which tends to cause cornstarch thinkeners to "break".

Potato starch works much the same - but I've not found it available
to buy in convenient containers like the arrowroot I get. Bv)=

Can you buy it in bulk & put in your own container?

At my local GFS store "Arrowroot, Powdered, No MSG, 18 Oz Jar $11.99" which then goes into a small glass Spice Islands container as needed.

OK, we don't have a GFS store. I'll check the local (Wegman's, Publix, Lowe's), if needs be, head down to Raleigh to Whole Foods. I'm pretty
sure I've seen it there.

Wegman's didn't have it; googled the above address and it turned up
other (non grocery) businesses. There's a Publix about 10 minutes from
us, same road as my dr so if we don't get there before, we'll go after
my appointment in about 10 days.

Try 327 Hillsborough Street, Raleigh NC 27603

the second and third place nods were tough among the 16 remaining chillies.

Ties allowed?

You bet. The salsa competition had ties for 1st & second as well as
3rd & 4th. Chile Verde had a 4-way tie for 1st and Red chilli had a
3-way tie for second. Ties are broken by a panel of 5 judges doing a reprise on just those cups which were deadlocked.

It must have been fun.

I didn't get in on that part. Bv)=

But, you got in on the first part, deciding who would advance.

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


... It isn't hard to meet expenses...they're everywhere!

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

Ruth Haffly wrote to Dave Drum <=-

Merlot that I picked up down the Walgreen for cheap. ( <$2 )

The last boxes we got were at Publix, a step above. (G) They weren't
too expensive but more than $2., IIRC. Next time we need, we'll
probably check the assortment at Wegman's.

echo picnic at the Shipp's old place in Columbia, MD. Haven't gone
all "tee-total" or anything. Just haven't had the "taste" for it.

I understand; I never had the taste for most of it.

I do enjoy a good beer on a hot day - sometimes. Bv)=

I'll usually go for water or, if available, Diet Coke.

My go to sodas are Coke Zero (no metallic tang), Diet A&W Root Beer and
either a flavoured seltzer or a new Dr. Pepper flavour - Zero Sugar Dr.
Pepper and Cream Soda.

I also have an insulated 30 oz. tumbler that is *AMAZING*. I keep it at
my computer station on a side table. I've filled it with ice and water
in the afternoon, refilled the water a time or two and then use the cup
for water to take my morning dope using the melted ice water. There is
often ice remaining in the cup (as ice) 24 to 30 hours later. Sadly it's currently out of stock @ Amazon or I'd buy more of them for gifting to
friends.

https://www.amazon.com/dp/B01BD0K3ZC?psc=1&ref=ppx_pop_dt_b_product_details

I do drinnk a lot of water. Even more since soda-pop has gotten so high
priced. EEK!

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

Title: Root Beer Ham
Categories: Pork, Beverages, Vegetables, Herbs
Yield: 10 servings

8 lb (to 10 lb) bone-in, fully
- cooked unsliced half ham
24 oz (2 cans) root beer
2 lg Shallots; halved lengthwise
2 lg Dried or fresh bay leaves
1/4 Packed cup dark brown sugar
4 ts Dijon mustard
2 ts Rice vinegar

Set the oven @ 325ºF/165ºC.

Using a sharp knife, make parallel cuts across the
surface of the ham, about 1/2" deep and 1" apart, then
repeat in the opposite direction to create a diamond
pattern.

Place the ham in a deep, large roasting pan, cut side
down, and pour the root beer over the ham. Add the
shallots and bay leaves to the root beer in the roasting
pan. Cover the pan tightly with aluminum foil and bake,
basting once halfway through, until the ham is heated
through (it’s already cooked). The internal temperature
should reach 135ºF/57ºC, about 15 minutes per pound (2
to 3 hours total).

When the ham is done heating through, carefully remove
from the oven and raise the oven temp to 400ºF/205ºC.
Uncover the ham and ladle out 2 cups of the root beer
braising liquid into a large skillet.

To make the glaze, add the brown sugar, mustard and rice
vinegar to the root beer in the skillet and bring to a
boil, whisking occasionally and watching that it doesn’t
boil over. Cook until reduced significantly, syrupy and
thick enough to coat the back of a spoon and drip off
slowly, 10 to 15 minutes.

Using a spoon or a brush, apply half of the glaze all
over the surface of the ham. Bake, uncovered, until the
glaze is bronzed, bubbling and gorgeous (but not
burned), 8 to 12 minutes.

Transfer the ham to a cutting board to rest for at least
15 minutes before slicing thinly and serving with the
extra glaze. Carefully pour the braising liquid into a
gravy boat and serve alongside, as well.

By: Eric Kim

Yield 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... The first rule of intelligent tinkering: Save all the parts!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Ruth Haffly <=-

I do drinnk a lot of water. Even more since soda-pop has gotten so high priced. EEK!

It's amazing how much profit is made off of soda, especially at restaurants. When my parents take me to lunch at our favorite Mexican place, we all order water. That saves us $7 off of the bill!

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

Title: Easy Mexican Chicken and Rice
Categories: Poultry, Dips, Chicken
Yield: 6 servings

1 c Converted rice
1 2/3 c Water
1 md Onion (chopped)
4 Skinless, chicken breast
-halves
1 c Salsa (the one you like)
Salt to taste
2 Chicken bullion cubes

In a large pan, combine the water and bullion cubes, and bring to a
boil. Add rice, onions and salt, boil 10 min then remove from the
heat. Place into casserole dish, place chicken breasts on top and
pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350o), and cook for 1 hr. Serve.

MMMMM

-- Sean

... I'm terrified of elevators and I'm taking steps to avoid them.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 2022 Feb 28 11:37:48, you wrote to Dave Drum:

I do drinnk a lot of water. Even more since soda-pop has gotten so
high priced. EEK!

It's amazing how much profit is made off of soda, especially at restaurants.

and convienience stores! i mean, who in their right mind will pay over $1US for a 20oz soda when they can get a 2liter at Wally World (or possibly a local grocery store, FoodLion in my area) for 50 to 90 cents??

)\/(ark

"The soul of a small kitten in the body of a mighty dragon. Look on my majesty, ye mighty, and despair! Or bring me catnip. Your choice. Oooh, a shiny thing!"
... Pediatricians: men of little patients.
---
* Origin: (1:3634/12.73)

Hi Dave,

I do enjoy a good beer on a hot day - sometimes. Bv)=

I'll usually go for water or, if available, Diet Coke.

My go to sodas are Coke Zero (no metallic tang), Diet A&W Root Beer
and either a flavoured seltzer or a new Dr. Pepper flavour - Zero
Sugar Dr. Pepper and Cream Soda.

I'll rarely have others, but usually the diet/no sugar version. When we
went to Kentucky for an R-Pod rally a few years ago, I was introduced to Ale-8-1; we picked up a box (12 cans) to take home. Passing thru KY last
year, when we stopped for gas, I got a 6 pack. That'll have to do me
until we go thru the state again; I've seen the regular but not the diet version locally.

I also have an insulated 30 oz. tumbler that is *AMAZING*. I keep it
at my computer station on a side table. I've filled it with ice and
water
in the afternoon, refilled the water a time or two and then use the
cup for water to take my morning dope using the melted ice water.
There is
often ice remaining in the cup (as ice) 24 to 30 hours later. Sadly

I think that's longer than our insulated tumblers; they are good but not
that good.

it's currently out of stock @ Amazon or I'd buy more of them for
gifting to
friends.

Sigh! Our best insulated cups (mugs) are only 16 ounces. They do a good
job but not as good as yours.

I do drinnk a lot of water. Even more since soda-pop has gotten so
high priced. EEK!

Same here; I might have one soda a week. Had one yesterday (Wegman's
diet cola) so probably not again this week. I don't drink pepsi,
generally Diet Coke but will make occaisional exceptions.

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


... 90% of being smart is knowing what you're dumb at.

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

Ruth Haffly wrote to Dave Drum <=-

I'll rarely have others, but usually the diet/no sugar version. When we went to Kentucky for an R-Pod rally a few years ago, I was introduced
to Ale-8-1; we picked up a box (12 cans) to take home. Passing thru KY last year, when we stopped for gas, I got a 6 pack. That'll have to do
me until we go thru the state again; I've seen the regular but not the diet version locally.

FYI, they're selling Ale-8-1 here in Johnson City. I've seen the regular
but have not seen the diet. I don't get around to a lot of grocery stores
to check but I will try to find where I saw it last.

I love to shop at several grocery stores in a day to get the best deal but
none of my current rides believe in that so I am stuck until I get my own vehicle again.

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

Title: CHINESE BEEF STEW
Categories: Chinese, Beef, Ceideburg 2
Yield: 6 Servings

3 lb Brisket of beef or stew beef
4 tb Peanut oil

MMMMM---------------------------SAUCE--------------------------------
2 ml Fermented red bean cake *
3 tb Hoisin sauce
4 tb Shaoxing wine or dry sherry
4 tb Thin soy sauce
1 tb Minced garlic
1 Whole star anise
1 ts Roasted and crushed
-Szechwan peppercorns
1 ts Five spice powder
2 ts Sugar
6 c Water
1 lg (about 1 1/2 to 2 lbs)
-Chinese (icicle) radish,
-roll cut.

Tough beef is most flavorful, but you must simmer it gently for
several hours to soften the sinewy muscle. Slow braising also
encourages an exchange of flavors between the meat and the tangy
sauce, enhancing both. Chinese radish adds just the right bite, much
as turnips would in a Western stew. In effect, this is Chinese beef
stew.

Game meats or goat meat may be substituted for the beef for a
delicious and unusual variation. Oxtails can also be braised in this
manner, or even veal shanks. Almost any cut of meat or organ that
requires extensive cooking does well if braised. The strong sauce
keeps the meat flavorful throughout.

Turnips or carrots may be substituted for the Chinese radish, and
chestnuts have a strong, sweet taste that holds up well to braising.
[Make a diagonal slice, roll daikon 1/4 turn and slice again.
Continue rolling and cutting until done. S.C.]

* [This is nice if you have some laying around, but don't worry if you
don't. The taste can be somewhat bizarre for a Westerner, but it
won't overwhelm the dish S.C.]

1. The preferred cut is brisket of beef, a boneless piece of tough
meat from the underside of the steer, because of its rich, gelatinous
texture when cooked. It is sold in Chinese meat markets as Chinese
stew beef. Any tough beef cut can be used, such as boneless chuck and
bottom round.

2. Trim away the outer layers of fat.

3. Cut the meat into 1 1/2 inch strips.

4. Cut the strips into cubes.

5. Brown the meat on all sides in a wok over a high flame in 3
tablespoons of the oil. Set it aside.

6. In the remaining 1 tablespoon of oil, over a high flame, break up
the red bean curd with a spatula.

7. Add the remaining sauce ingredients. Bring them to a boil.

8. Add the beef to the sauce, reduce the heat to a simmer, cover the
wok, and braise the beef for 2 hours. After 1 1/2 hours, add the
roll-cut radish. Cook for 30 minutes more, until both the beef and
radish are tender.

9. Serve the stew immediately.

Makes 6 servings.

From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.

Posted by Stephen Ceideburg December 18 1990.

MMMMM

-- Sean

... Welcome to the assumption club! I think we all know why we are here.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

mark lewis wrote to Sean Dennis <=-

and convienience stores! i mean, who in their right mind will pay over $1US for a 20oz soda when they can get a 2liter at Wally World (or possibly a local grocery store, FoodLion in my area) for 50 to 90
cents??

If I know I'm going to be out and about on my power scooter, the day before I'll stop by Dollar General where I can pick up a liter of Diet Pepsi, stick
it in the fridge, and have a cold one to go with me. I am really trying to drink more water though.

I have seen 2 liter soda for about 65A¢ around these parts but the better
store brands are around 80A¢ to $1.

It's still a shock to see a 2 liter of Pepsi for $2.50 when there's a Pepsi bottling plant 3/4 mile down the road. <G>

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

Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
Categories: Cakes, Desserts, Soda pop
Yield: 8 Servings

MMMMM----------------------------CAKE---------------------------------
2 c Flour; Unbleached
2 c Sugar
1/2 lb Butter
2 tb Cocoa; Unsweetened
1 c Pepsi
1/2 c Buttermilk
2 ea Eggs; Large, Beaten
1 ts Baking Soda
1 ts Vanilla Extract
1 1/2 c Marshmallows; Miniature

MMMMM--------------------------FROSTING-------------------------------
6 tb Butter
1 c Brown Sugar; Dark, Packed
2/3 c Peanut Butter
1/4 c Milk
2/3 c Peanuts; Chopped

CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch
pan. Combine flour and sugar in large bowl. Melt butter, add cocoa
and Pepsi. Pour over flour and sugar mixture, and stir until well
blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well.
Stir in marshmallows. Pour into prepared pan. Bake 40 minutes.
Remove cake from oven and frost while still warm. FROSTING: Cream
Butter, sugar, and peanut butter. Add milk and stir well. Add nuts.
Spread over warm cake. Place frosted cake under broiler about
4-inches from heat source. Broil just a few seconds, or until topping
starts to bubble. DO NOT scorch! Let cool at least 30 minutes before
serving.

MMMMM

-- Sean

... Cogito ergo spud: I think therefore I yam.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to mark lewis <=-

It's still a shock to see a 2 liter of Pepsi for $2.50 when there's a Pepsi bottling plant 3/4 mile down the road. <G>

It's $2.17 CAD here at walmart.

Shawn

... He is all fault who has no fault at all.

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

Shawn Highfield wrote to Sean Dennis <=-

It's $2.17 CAD here at walmart.

That's still expensive.

The price of gas has shot up 40% down here in the States. It's costing my parents $50 a shot to fill their gas tank and being on Social Security
doesn't help them either.

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

Title: Nova Scotia Oatcakes
Categories: Canadian, Nova scotia, Breads, Baird
Yield: 1 servings

3 c Rolled oats; not instant
3 c Flour, all purpose;sifted
1 c Brown sugar
1 ts Baking soda
2 ts -Salt
1 1/2 c Shortening
2/3 c -Cold water, up to 3/4 cup

Combine oats, flour, sugar, soda and salt. Cut in the shortening with
a pastry blender or 2 knives until the mixture is crumbly. Using a
fork, gradually add enough water for moisture to form a ball. Roll
out 1/4" thick on a lightly floured board. Cut into circles and place
on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4
dozen, depending on spoon size.

SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird

MMMMM

-- Sean

... "Lack of money is the root of all evil." - George Bernard Shaw
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

The price of gas has shot up 40% down here in the States. It's costing
my parents $50 a shot to fill their gas tank and being on Social
Security doesn't help them either.

It's been a lot more then that here for years. :) Tomorrow we'll be paying $1.70 a litre. Currently $1.66.9 a litre.

$20 in my wifes accent is like a quarter of a tank. In my minivan it doesn't even move the gas gauge.

Shawn

... "Other kings said I was _daft_ to build a castle in a swamp!"

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

Hi Sean,

I'll rarely have others, but usually the diet/no sugar version. When we went to Kentucky for an R-Pod rally a few years ago, I was introduced
to Ale-8-1; we picked up a box (12 cans) to take home. Passing thru KY last year, when we stopped for gas, I got a 6 pack. That'll have to do
me until we go thru the state again; I've seen the regular but not the diet version locally.

FYI, they're selling Ale-8-1 here in Johnson City. I've seen the
regular but have not seen the diet. I don't get around to a lot of grocery stores to check but I will try to find where I saw it last.

It's not vital for me; it's just a nice treat now and then. We've
shopped most all of the grocery stores here in Wf--made Lowe's the
primary one when we first moved here. Then Publix came to town so we
switched (also moved, putting Lowe's a bit further out than "just up the
road a bit") as we knew/liked their quality. Finally, Wegman's opened
up, basically around the corner from us so now we do most of our
shopping there. From time to time we'll pick up stuff at Aldi, Lidi, Wal
Mart, Harris Teeter, and very rarely Food Lion--they're way out of our
way--but do most of our shopping at Wegman's. AFAIK, none of them sell
the Ale-8-1; I saw it at the Town & Country hardware store.

I love to shop at several grocery stores in a day to get the best deal
but none of my current rides believe in that so I am stuck until I get
my own vehicle again.

Sigh! Do they all like the same store or does person A like store A,
person B like store B, etc?


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


... Multitask: make twice the mistakes in 1/2 the time.

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