Sean Dennis wrote to Dave Drum <=-

Capsaicin (the heat in chilies) inhibits pylorum baccatum which
causes ulcers. I dunno what it does for GERD. But it does, also,
inhibit acid production inthe digestive system.

Unfortunately, my ulcer is a non-peptic (meaning not caused by H.
pylori) one so it's really picky. I take apple cider vinegar which increases the acidity in the stomach and makes it work better, causing GERD to disappear. I cannot take PPIs as I am allergic to them.

Taking an acidic product like unfiltered apple cider vinegar to combat
acid reflux seems counter-inruitive. But I know it to work. I keep a
quart of Bragg Organic which I get down the Food Fantasies health food
store.

Title: Luby's Jalapeno Corn Bread

I swear I've had that at the Luby's in Kileen, Texas (the one that
got shot up years ago).

Too bad Marjorie Taylor Green wasn't there when it happened. Bv)=

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

Title: Area 51 Fettuccine Alfredo
Categories: Pasta, Dairy, Mushrooms, Cheese
Yield: 6 Servings

24 oz Dry fettuccini
1 c Butter
1 1/2 c Heavy cream
Salt & pepper
1/2 ts Garlic granules
3/4 c Grated Romano cheese
1/2 c Grated Parmesan cheese
1 oz Dried "magic" mushrooms;
- chopped, garnish

Bring a large pot of lightly salted water to a boil. Add
fettuccini and cook for 8 to 10 minutes or until al
dente; drain.

In a large saucepan, melt butter into cream over low
heat. Add salt, pepper and garlic salt. Stir in cheese
over medium heat until melted; this will thicken the
sauce.

Add pasta to sauce. Use enough of the pasta so that all
of the sauce is used and the pasta is thoroughly coated.
Serve immediately garnished w/dried mushrooms.

Take a trip and never leave the farm.

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

Uncle Dirty Dave's Archives

MMMMM

... Marjorie Taylor Greene - Congresscritter from Area 51
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Dave Drum wrote to Sean Dennis <=-

Taking an acidic product like unfiltered apple cider vinegar to combat acid reflux seems counter-inruitive. But I know it to work. I keep a
quart of Bragg Organic which I get down the Food Fantasies health food store.

It seems like it but the science behind it is solid and it really does
help me. I like Whitehouse brand ACV since it's a bit sweeter than Bragg's
and a lot less harsh.

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

Title: Danish Hash with Fried Eggs (Biksemad)
Categories: Breakfast, Beef, Eggs
Yield: 4 Servings

1/2 c Butter or margarine
(1/4 lb.)
2 Large onions, finely
Chopped
2 c Peeled cooked potatoes,
Cut in 1/2 inch cubes
3 c Cooked lean beef, cut in
1/2 inch cubes
1/4 c Regular strength beef broth
1 ts Worcestershire
1/2 ts Salt
1/8 ts Pepper
4 Eggs
Butter lettuuce and cherry
Tomatoes for garnish
Coarse (kosher-style) salt
(optional)

In a wide frying pan over medium heat, melt 3 tablespoons of butter.
Add onions and cook slowly, stirring occasionally, until they are
limp and golden (about 15 minutes). When onions are cooked, transfer
to another container and keep warm. Then, in the same frying pan over
medium-high heat, melt 3 tablespoons more of the butter and cook
potatoes, turning as needed to brown on all sides; add to onions and
keep warm. Add 1 tablespoon more butter to the pan and cook beef,
stirring occasionally, until it is browned and heated through. Add
beef to container with onions and potatoes; keep warm. Again using
the same frying pan add broth, Worcestershire, salt, and pepper. Cook
over high heat until reduced by about half; then pour over hash
mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
tablespoons butter and fry eggs until done as desired. Spoon hash
onto a warm platter and arrange eggs on top. Garnish with the lettuce
and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
servings.

Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
potatoe hash. It makes a delightful entree for a casual supper or
brunch. From the "Sunset Scandinavian Cook Book", published by Lane
Publishing Co., Menlo Park, California.

MMMMM

-- Sean

... Opportunity always knocks at the least opportune moment.
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Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash.

Biksemad means dog food in Danish. :)

In Sweden we call it Pytt i panna, meaning a little bit of this and a little bit of that in a pan. Or, take the leftovers in you fridge and fry it, only spiced with salt and ground black pepper. Always served with beetroot plus the fried egg.

Biksemad is a universal dish that is eaten everywhere on the planet. It's just different what the base is: potatoes, rice, meat or vegetables, and basically biksemad is a leftover dish that tastes great.



..

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Hello, Björn!

Replying to a message of Björn Felten to Sean Dennis:

Biksemad means dog food in Danish. :)

Makes sense.

In Sweden we call it Pytt i panna, meaning a little bit of this and
a little bit of that in a pan. Or, take the leftovers in you fridge
and fry it, only spiced with salt and ground black pepper. Always
served with beetroot plus the fried egg.

Frying leftovers is a great way to keep eating them.

Biksemad is a universal dish that is eaten everywhere on the
planet. It's just different what the base is: potatoes, rice, meat or vegetables, and basically biksemad is a leftover dish that tastes
great.

My mom makes her dogs their own food and I've eaten it before to try it. Very, very healthy! It's something I'd eat if I could eat rice (cannot do it without teeth).

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

Title: Country Beef and Rice
Categories: Hamburger, Rice, Beef
Yield: 4 Servings

2 Slices bacon, cut into 1"
Pieces
1 lb Ground beef
1/2 c Chopped onion
2 c (1/2 pkg.) frozen broccoli,
Corn and red bell peppers
1 c (10 3/4 oz.) condensed
Mushroom soup
1 Soup can water
1/4 ts Garlic powder
1 1/2 c Dry rice

Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown
beef with onion in hot drippings in skillet;drain fat. Add
vegetables,soup,water and garlic powder.Bring to a boil; reduce heat
and simmer 1 minute.Stir in bacon and rice.Cover; remove from
heat.Let stand 5 minutes.Makes 4 servings.

MMMMM

Later,
Sean

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