• Atk 1

    From JIM WELLER@1:135/392 to SEAN DENNIS on Sunday, July 10, 2022 13:54:00
    Quoting Sean Dennis to All <=-

    America's Test Kitchen

    It's the PBS show started by the Cook's Illustrated Magazine people.
    Both are famous for extensive recipe testing and very detailed
    instructions.

    One of their alumni is J. Kenji Lopez-Alt who blogs at Serious Eats
    and who I follow closely for those reasons. He not only does fancy
    super-cheffy stuff but recreates fast food favourites meticulously,
    unlike Gloria Pitzer or Todd Wilbur who come kinda close but never
    bang on.

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

    Title: The World's Best Single Burger Pt 1
    Categories: Beef, Groundmeat, Sandwiches, Ham
    Yield: 1 Servings

    Hamburgers

    It's time for another round of The Burger Lab.

    I'm a sucker for crisp, brown, salty crust, and up until recently, I
    thought the burger at the Shake Shack was about as crispety
    crunchety as they come but then I discovered this one. It's like a
    thin, small (four ounces), classic diner-style burger on crack.

    Don't cook it for company (the recipe only works for one burger at a
    time ).

    The Grind: Like most of my favorite burgers, the grind here is of
    utmost importance. For the ultimate experience, go with the oxtail
    and brisket-enhanced Blue Label Burger Blend. When feeling lazy, I
    sometimes use 100% short rib or 100% well-marbled ground chuck, but
    having at least 25% fat content is essential.

    Just push the beef together until it forms ragged piles that barely
    cling together. Forming the patties is the most crucial step in the
    whole process. Using a thoroughly-chilled meat grinder or food
    processor and cubes of beef that have been placed in the freezer for
    15 minutes prior to grinding, grind the meat directly onto a
    parchment paper or foil-lined baking sheet. Then and this is
    key, form the beef into four-ounce patties without picking it up.
    That's right. Just push the beef together until it forms ragged
    piles that barely cling together.

    It's got to do with the structure of meat. When ground, beef
    proteins are very stickyùparticularly to each other. Given the
    chance, they'll cling to each other like Japanese school girls to
    Hello Kitty bento boxes, and the more you work them, the tighter
    they cling.

    The goal here is to keep the meat as loose as possible. This offers
    a myriad of benefits, which will make themselves clearer as we work
    our way through the technique.

    Salt and pepper the patties generously on one side, then carefully
    flip with a wide spatula (remember, don't ever pick up the patties
    with your bare hands) and season the second side before slipping
    it (via a spatula) into a ripping-hot small skillet.

    N.B. This is the main reason that this recipe absolutely cannot be
    made with store-bought ground beef. Store-bought ground beef is
    ground too finely and already pressed together before you take it
    out of the package.

    Burgers and Mandelbrot fractals: If you look at a coastline from far
    away and measure it, which gives you a certain perimeter. As you
    zoom closer and closer, you realize there are tiny inlets or curves
    in the beach that weren't visible from far away. When measured
    again, these bumps actually add length to the total perimeter. This
    is a phenomenon known as the Richardson Effect, and basically states
    that the more precisely you measure a coastline, the longer the
    measurement gets. And the more bumpy or irregular the surface is,
    the more this effect is pronounced.

    Well, the same applies to hamburgers. While at first it may seem the
    two burgers above have the exact same mass, pretty much the same
    volume, and must therefore have the same surface area, because of
    the highly bumpy and irregular surface of the loose-packed patty,
    it's surface area is actually much much greater than the hand-formed
    patty.

    Posted by J. Kenji Lopez-Alt

    From: Serious Eats

    MMMMM

    Cheers

    Jim

    ... Anything can be improved.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, July 11, 2022 05:22:00
    JIM WELLER wrote to SEAN DENNIS <=-

    America's Test Kitchen

    It's the PBS show started by the Cook's Illustrated Magazine people.
    Both are famous for extensive recipe testing and very detailed instructions.

    One of their alumni is J. Kenji Lopez-Alt who blogs at Serious Eats
    and who I follow closely for those reasons. He not only does fancy super-cheffy stuff but recreates fast food favourites meticulously,
    unlike Gloria Pitzer or Todd Wilbur who come kinda close but never
    bang on.

    He also appears in the New York Times Cooking e-mails/columns.
    The recipes are every bit as good if somewhat less loaded with picky
    details. Still, it's not hard to tell he came from ATK.

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

    Title: Thin But Juicy Chargrilled Burgers
    Categories: Five, Beef, Breads, Cheese
    Yield: 4 servings

    1 lb Ground beef (15% fat)
    Salt & fresh ground pepper
    4 Soft burger buns; toasted in
    - butter
    4 sl American or other sliced
    - cheese

    MMMMM--------------------------TOPPINGS-------------------------------
    Shredded iceberg
    Sliced onion
    Tomato
    Pickles
    Mayonnaise
    Ketchup
    Mustard; as desired

    DIVIDE THE BEEF: Line a 13" by 18" rimmed baking sheet
    with parchment paper. Divide the ground beef into 4 even
    balls. Working with one ball at a time, massage the meat
    gently in your hands until it is cohesive and tacky,
    about 15 seconds. Next, using clean hands, roll each
    into a smooth ball about the size of a golf ball. Place
    the balls on the baking sheet, one ball in the center of
    each quadrant.

    FORM THE PATTIES: Lay a second sheet of parchment on
    top, then place a second rimmed baking sheet on top of
    the first. Press down very firmly on the baking sheet,
    pressing directly over each patty in turn, to spread
    each ball into a thin patty that is wide enough that it
    will extend at least a full inch around your burger buns
    on all sides. (If using a vegan beef alternative, form a
    patty that is just large enough to extend ╝ inch to ╜
    inch beyond the edges of the buns, as vegan beef
    alternatives do not shrink as much during cooking.)
    Refrigerate the patties until ready to cook.

    HEAT THE GRILL: If cooking with charcoal (the preferred
    method, as charcoal gets hotter than gas), ignite a full
    chimney of coals. When the coals are mostly covered with
    gray ash, spread them out evenly under one side of the
    grill and allow the grill to heat with the lid off for 5
    minutes. If cooking with gas, set the hottest burners to
    high heat, cover and let the grill heat for at least 15
    minutes.

    SEASON THE BURGERS: When ready to cook, gently peel the
    top sheet of parchment off the burgers and season them
    generously with salt and pepper. Replace the top
    parchment, flip the parchment sheets with the burgers in
    between them over entirely, then peel off the other
    piece of parchment, which will now be on top. Season
    burgers generously with salt and pepper on the second
    side.

    These burgers will cook very quickly, so prepare your
    buns with toppings and condiments as desired. (Placing
    any vegetables on the bottom bun makes the burger more
    stable and allows them to absorb juices that may drip
    from the patties.)

    COOK THE PATTIES: Using your hands or a spatula,
    carefully lay the patties on the grill over the hottest
    part of the flame. If using charcoal, leave the lid
    open. If using gas, keep the lid closed as much as
    possible. Let cook, undisturbed, until the patties are
    well charred and juices start to pool on their top
    surfaces, about 1 minute.

    Carefully flip the patties. (There will most likely be
    flare-ups; this is OK.) Add a slice of cheese, if using,
    to each, and continue to cook until the meat is just
    barely cooked through, about 15 seconds.

    Transfer the patties to the buns, add any extra toppings
    or or condiments as desired, close, and serve
    immediately.

    By: J. Kenji L≤pez-Alt

    Yield: 4 burgers (with 3-to-4-ounce patties)

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Sean Dennis@1:18/200 to Jim Weller on Sunday, July 10, 2022 22:36:00
    JIM WELLER wrote to SEAN DENNIS <=-

    It's the PBS show started by the Cook's Illustrated Magazine people.
    Both are famous for extensive recipe testing and very detailed instructions.

    I've been watching both shows for over a decade now though these days I
    catch both shows on the Roku channel rather than PBS locally.

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

    Title: Manicotti (Mamma Leone's)
    Categories: Italian, Pasta, Cheese
    Yield: 6 Servings

    3 c Sifted all-purpose flour
    4 Eggs
    4 1/2 ts Cold water
    Pinch salt
    1 tb Olive oil
    3 c Meat sauce
    1/4 c Freshly grated Parmesan
    Cheese

    MMMMM-------------------STUFFING FOR MANICOTTI------------------------
    3/4 c Ricotta cheese
    3/4 lb Mozarella cheese, diced
    3 Eggs, lightly beaten
    2 tb Butter
    2 tb Freshly grated Parmesan
    Cheese
    1/2 ts Salt
    pn Black pepper

    Place flour on a pastry board and make a well in the center.
    Break the eggs into the well and add the water, a little at a time,
    and the salt. Knead for about 10 minutes. Let stand, covered, for
    about 1 hour. Cut dough into 4 pieces and roll as thin as you can.
    Cut into rectangles 4 inches wide by 6 inches long. Place between
    pieces of waxed paper. You should have about 12 pieces. Cook, half
    at a time, in 4 quarts salted boiling water with olive oul added.
    Cook for 5 minutes. Drain and place between 2 towels.
    Divide stuffing into 12 parts. Place a mound of stuffing on
    each dough rectangle about 1/3 inch from a long edge. Mound should
    be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice.
    Spread a thin layer of the meat sauce on the bottom of a baking pan.
    Arrange manicotti about 1/4 inch apart in the pan and spoon the rest
    of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese
    over each of the manicotti. Bake in a preheated slow (300 F) oven for
    15 to 20 minutes. Drain the ricotta cheese. Combine all of the
    ingredients and mix well.

    MMMMM

    -- Sean


    ... When my phone battery died, I was angry and needed to find an outlet.
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  • From Dave Drum@1:18/200 to Sean Dennis on Tuesday, July 12, 2022 05:46:06
    Sean Dennis wrote to Jim Weller <=-

    It's the PBS show started by the Cook's Illustrated Magazine people.
    Both are famous for extensive recipe testing and very detailed instructions.

    I've been watching both shows for over a decade now though these days I catch both shows on the Roku channel rather than PBS locally.

    Is prissy old "Bow Tie Bob" still the host? I've not watched for some
    time as his simperimg nit-picky presentations were a big reminder to
    me that the TeeVee remote has both a "Channel up" and a "Channel down"
    button. Bv)=

    Here's one from the Canadian Test Kitchen:

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

    Title: Portuguese African Chicken
    Categories: Poultry, Vegetables, Chilies, Herbs
    Yield: 7 Servings

    4 lb (1.8 kg) chicken pieces
    3/4 ts (4 mL) ea salt & pepper
    1/4 c (60 mL) vegetable oil
    1 lg Onion; chopped
    4 cl Garlic; chopped
    2 tb (30 mL) minced red chilies
    3 tb (45 mL) tomato paste
    2 tb (30 mL) hot paprika
    1/2 ts (2 mL) ground ginger
    1 c (250 mL) coconut milk
    3 tb (45 mL) chunky peanut butter
    1/4 c (60 mL) fresh coriander or
    - parsley

    Season chicken with 1/4 tsp each of the salt and pepper;
    set aside.

    In large skillet, heat half of the oil over medium-high
    heat; saute onion, garlic and hot pepper until softened,
    about 4 minutes.

    Stir in tomato paste, paprika, 2 tbsp water, ginger and
    remaining salt and pepper; cook for 1 minute, stirring.
    Stir in coconut milk and peanut butter; let cool slightly.
    Transfer to food processor; puree until smooth. Set aside.

    Wipe out skillet; add remaining oil and heat over
    medium-high heat. Brown chicken, in batches, about 5
    minutes. Transfer to roasting pan; cover with 1 cup of
    the sauce. Roast in 425++F/220++C oven for 30 minutes,
    basting twice.

    Mix remaining sauce with coriander and pour over
    chicken; cook until juices run clear when chicken is
    pierced, about 12 minutes.

    By The Canadian Living Test Kitchen

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Sean Dennis@1:18/200 to Dave Drum on Tuesday, July 12, 2022 12:02:00
    Dave Drum wrote to Sean Dennis <=-

    Is prissy old "Bow Tie Bob" still the host? I've not watched for some
    time as his simperimg nit-picky presentations were a big reminder to
    me that the TeeVee remote has both a "Channel up" and a "Channel down" button. Bv)=

    Christopher Kimball was fired from his own company several years ago
    for that very reason (surprise, surprise) and now runs Milk Street
    Kitchen. His two female lead cooks, Bridget Lancaster and Julia Collins-Davidson now cohost both "America's Test Kitchen" and "Cook's Country".

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

    Title: Chocolate Mint Cookies
    Categories: Cookies, Chocolate, Mint
    Yield: 12 Servings

    1 1/2 c Mint chocolate chips; *
    3/4 t Baking powder
    1/4 t Salt
    6 T Sugar
    1 ea Egg; large
    1 c Mint chocolate chips; *
    3 T Corn syrup
    1 c Flour; unbleached
    1/4 t Baking soda
    1/4 c Butter, softened
    1/2 t Vanilla extract

    MMMMM---------------------------GLAZE--------------------------------
    1/4 c Vegetable shortening
    2 1/4 t Water

    * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
    chips; divided into 1 cup and 1/2 cup.
    ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
    +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint
    chocolate chips; stir until smooth. Set aside. In a small bowl,
    combine the flour, baking powder, baking soda, and salt; set aside.
    In a large bowl, combine butter, sugar and vanilla extract; beat
    until creamy. Beat in egg; blend in melted chips. Gradually beat in
    the flour mixture. Shape dough into a ball and wrap in waxed paper.
    Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly
    floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch
    cookie cutter. Reroll remaining dough and cut out cookies again.
    Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
    minutes. Cool completely on wire racks.

    GLAZE: Combine over hot (not boiling) water the remaining mint
    chocolate chips, vegetable shortening, corn syrup, and water; stir
    until morsels are melted and mixture is smooth. Remove from heat but
    keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake
    off any excess glaze. Place cookies on waxed paper line cookie
    sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated
    until ready to use.

    MMMMM

    -- Sean


    ... Alan's Second Law: never eat anything bigger than your head.
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  • From Dave Drum@1:3634/12 to Sean Dennis on Wednesday, July 13, 2022 05:18:00
    Sean Dennis wrote to Dave Drum <=-

    Is prissy old "Bow Tie Bob" still the host? I've not watched for some
    time as his simperimg nit-picky presentations were a big reminder to
    me that the TeeVee remote has both a "Channel up" and a "Channel down" button. Bv)=

    Christopher Kimball was fired from his own company several years ago
    for that very reason (surprise, surprise) and now runs Milk Street Kitchen. His two female lead cooks, Bridget Lancaster and Julia Collins-Davidson now cohost both "America's Test Kitchen" and "Cook's Country".

    Probably a good thing for their ratings that he got the chop. But I'd
    be willing to wager that their recipes are just as detailed - even if
    presented in a more civil manner.

    In my opinion they screwed up with the title of this recipe.

    Shepherd's pie, cottage pie, or in its French version hachis
    Parmentier is a savoury dish of cooked minced meat topped with mashed
    potato and baked. The meat used may be either previously cooked or
    freshly minced. The usual meats are beef or lamb. The two English
    terms have been used interchangeably since they came into use in the
    late 18th and the 19th century, although some writers insist that a
    shepherd's pie should contain lamb or mutton, and a cottage pie,
    beef.

    IMO this is "cottage pie" for all that it's a tasty dish. Bv)=

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

    Title: Irish Comfort Classics Shepherd's Pie
    Categories: Beef, Potatoes, Dairy, Vegetables, Mushrooms
    Yield: 5 Servings

    1 1/2 lb 93% lean ground beef (ground
    - round) *
    2 tb + 2 ts water
    Salt & pepper
    1/2 ts Baking soda
    2 1/2 lb Russet potatoes; peeled,
    - in 1" chunks
    4 tb Unsalted butter; melted
    1/2 c Whole milk
    1 lg Egg yolk
    8 Scallions; green only, thin
    - sliced
    2 ts Oil
    1 lg Onion; peeled, chopped
    4 oz White mushrooms; trimmed,
    - chopped
    1 tb Tomato paste
    2 cl Garlic; minced
    2 tb Madeira or ruby port
    2 tb All-purpose flour
    1 1/4 c Beef broth
    2 ts Worcestershire sauce
    2 Sprigs fresh thyme
    1 Bay leaf
    2 Carrots; peeled, chopped
    2 ts Cornstarch

    * Don't use ground beef that's fattier than 93% or the
    dish will be greasy. (Drain the grease, doofus - UDD)

    Toss beef with 2 tablespoons water, 1 teaspoon salt,
    1/4 teaspoon pepper, and baking soda in bowl until
    thoroughly combined. Set aside for 20 minutes.

    Meanwhile, place potatoes in medium saucepan; add water
    to just cover and 1 tablespoon salt. Bring to boil over
    high heat. Reduce heat to medium-low and simmer until
    potatoes are soft and tip of paring knife inserted into
    potato meets no resistance, 8 to 10 minutes. Drain
    potatoes and return to saucepan. Return saucepan to low
    heat and cook, shaking pot occasionally, until any
    surface moisture on potatoes has evaporated, about 1
    minute. Remove pan from heat and mash potatoes well.
    Stir in melted butter. Whisk together milk and egg yolk
    in small bowl, then stir into potatoes. Stir in scallion
    greens and season with salt and pepper to taste. Cover
    and set aside.

    Heat oil in broiler-safe 10" skillet over medium heat
    until shimmering. Add onion, mushrooms, 1/2 teaspoon
    salt, and 1/4 teaspoon pepper; cook, stir occasionally,
    until vegetables are just starting to soften and dark
    bits form on bottom of skillet, 4 to 6 minutes. Stir
    in tomato paste and garlic; cook until bottom of skillet
    is dark brown, about 2 minutes. Add Madeira and cook,
    scraping up any browned bits, until evaporated, about 1
    minute. Stir in flour and cook for 1 minute. Add broth,
    Worcestershire, thyme, bay leaf, and carrots; bring to
    boil, scraping up any browned bits.

    Reduce heat to medium-low, add beef in 2" chunks to
    broth, and bring to gentle simmer. Cover and cook until
    beef is cooked through, 10 to 12 minutes, stirring and
    breaking up meat chunks with 2 forks halfway through.
    Stir cornstarch and remaining 2 teaspoons water together
    in bowl. Stir cornstarch mixture into filling and
    continue to simmer for 30 seconds. Remove thyme and bay
    leaf. Season with salt and pepper to taste.

    Adjust oven rack 5" from broiler element and heat
    broiler. Place mashed potatoes in large zipper-lock bag
    and snip off 1 corner to create 1" opening.

    Pipe potatoes in even layer over filling, making sure
    to cover entire surface. Smooth potatoes with back of
    spoon, then use tines of fork to make ridges over
    surface. Place skillet on rimmed baking sheet and broil
    until potatoes are golden brown and crusty and filling
    is bubbly, 10 to 15 minutes. Let cool for 10 minutes
    before serving.

    SHEPHERD'S PIE MAKEOVER: Between trimming, searing, and
    braising chunks of stew meat and then mashing and piping
    the potato topping, traditional shepherd's pie is an
    all-afternoon project. Plus, it's hefty fare. Here's how
    we freshened up the concept and got dinner on the table
    in about an hour.

    SWAP GROUND BEEF FOR STEW MEAT: Ground meat cooks in
    less than half the time required by bigger chunks and
    needs no butchering.

    SERVES 4 TO 6

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

    Uncle Dirty Dave's Archives

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  • From Sean Dennis@1:18/200 to Dave Drum on Wednesday, July 13, 2022 11:05:49
    Hello Dave,

    Wednesday July 13 2022 05:18, you wrote to me:

    Probably a good thing for their ratings that he got the chop. But I'd
    be willing to wager that their recipes are just as detailed - even if presented in a more civil manner.

    Yes, still very detailed and thought-out but presented with a sense of humor and more amicable presentation. I enjoy watching both ATK and Cook's Country these days.

    IMO this is "cottage pie" for all that it's a tasty dish. Bv)=

    No matter the name, it still looks tasty. :D

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

    Title: Cornmeal Empanadas
    Categories: Crs, Totest, Post, Chopmeat
    Yield: 8 Servings

    MMMMM--------------------------FILLING-------------------------------
    1 1/2 lb Ground beef
    1 1/2 c Thick spaghetti sauce
    1/4 c Raisins
    2 ts Chili powder
    1 ts Brown sugar
    1/2 ts Onion powder
    1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Ground cinnamon

    MMMMM----------------------CORNMEAL PASTRY---------------------------
    3 c All-purpose flour
    2/3 c Cornmeal
    1 ts Salt
    1 c Shortening
    1/2 c Ice water
    1 Egg, beaten
    1 tb Water
    Taco sauce, optional

    Cook ground beef; drain. Simmer together filling ingredients. Combine
    flour, cornmeal and salt in a bowl. Cut in shortening until mixture
    resembles coarse crumbs. Add ice water, alittle at a time, until dough
    froms a ball. Cover and let rest for 10 min.

    Divide into two balls; roll half on a floured surface to a 16- in.
    circle. Cut into four 7 1/2 in. rounds. Put 1/2 of filling on each
    round. Brush with combined egg and water. Fold to form half circles;
    crimp edges to seal. Repeat with other dough and fil

    Bake on greased baking sheet 25-30 minutes at 400F. until lightly
    browned. Serve with additional taco sauce, if desired.

    Taste of Home Ground Beef Collection 1996 Edition

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

    MMMMM

    -- Sean

    ... Give a fish a man and he'll eat for weeks!
    --- GoldED/2 3.0.1
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  • From Dave Drum@1:18/200 to Sean Dennis on Thursday, July 14, 2022 05:45:04
    Sean Dennis wrote to Dave Drum <=-

    Probably a good thing for their ratings that he got the chop. But I'd
    be willing to wager that their recipes are just as detailed - even if presented in a more civil manner.

    Yes, still very detailed and thought-out but presented with
    a sense of humor and more amicable presentation. I enjoy
    watching both ATK and Cook's Country these days.

    IMO this is "cottage pie" for all that it's a tasty dish. Bv)=

    No matter the name, it still looks tasty. :D

    I know, right? Authentic is authentic and tasty is tasty. They don't
    have to be mutually exclusive.

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

    Title: Martin Oswald's Argentinean Empanadas
    Categories: Potatoes, Vegetables, Fruits, Herbs, Chilies
    Yield: 6 Servings

    1 Onion yellow; diced
    4 cl Garlic; minced
    6 c Eggplant; diced
    1 c Black beans; cooked
    2 c San Marzano tomato; chopped
    3 tb Curry powder
    1 tb Cumin seeds
    1 ts Fennel seeds
    1/2 ts Cinnamon
    1/4 ts Allspice ground
    1/2 ts Chile flakes
    2 tb Applecider vinegar
    1 c Golden raisin chopped
    1/2 c Cilantro chopped

    MMMMM----------------------EMPANADA DOUGH---------------------------
    3 md Potatoes baked
    3 md Sweet potatoes baked
    1 ts Cumin ground
    3 tb Corn starch

    Push all potatoes through a food mill and combine with
    the corn starch and cumin.

    Divide mixture into 18 balls. make empanadas by forming
    a round patty about 4" wide and 1/4" thick. Fill the
    center with a large spoon full of eggplant stuffing and
    close the empanadas. Bake them in a 350+|F/175+|C oven for
    30 minutes on a sheet pan lined with wax paper.

    FILLING: Saut++ onions and garlic in hot pan without oil,
    stirring constantly. Add eggplant and sautee for 5
    minutes, add all spices and toast for 2 minutes. Deglaze
    with applecider vinegar, add tomatoes, cilantro and cook
    for 15 more minutes.

    TIP: Serve empanadas with a spicy tomato sauce and
    wilted spinach

    Makes 6 portions

    RECIPE FROM: http://pyramidbistro.com

    Uncle Dirty Dave's Archives

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  • From Sean Dennis@1:18/200 to Dave Drum on Friday, July 15, 2022 00:03:06
    Dave Drum wrote to Sean Dennis <=-

    I know, right? Authentic is authentic and tasty is tasty. They don't
    have to be mutually exclusive.

    If it's good, I don't care what it's called.

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

    Title: ITALIAN PESTO SAUCE
    Categories: Italian, Sauces
    Yield: 1 Servings

    3 c Loosely packed fresh basil
    3/4 c Olive oil
    1/4 c Pine nuts
    3 Garlic cloves
    1 ts Salt
    1/2 c Parmesan cheese -
    Freshly grated
    3 tb Romano pecorino cheese OR
    Parmesan cheese

    Put basil, oil, pine nuts, garlic and salt into a blender or food
    processor. Process until smooth. Pour sauce into small bowl.
    Add Parmesan cheese and Romano pecorino cheese or extra Parmesan
    cheese. Mix to blend. Taste and adjust for seasoning.

    If you plan to freeze the sauce, add the cheese after the sauce has
    thawed.

    MMMMM

    -- Sean

    ... Are tired Army clothes called fatigues?
    ___ MultiMail/Win v0.52

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  • From Dave Drum@1:18/200 to Sean Dennis on Friday, July 15, 2022 05:04:04
    Sean Dennis wrote to Dave Drum <=-

    I know, right? Authentic is authentic and tasty is tasty. They
    don't have to be mutually exclusive.

    If it's good, I don't care what it's called.

    Is this dinner? Or supper?

    I don't care. Let's eat! Bv)=

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

    Title: Whatchamacallit Supper
    Categories: Beef, Pasta, Cheese, Vegetables, Soups
    Yield: 2 Servings

    5 oz Elbow macaroni from a "box
    - dinner"
    1 lb Ground beef
    1/2 ts Garlic granules
    1/2 ts Onion granules
    10 3/4 oz Can cream of mushroom soup
    Cheese powder packet; that
    - was packaged w/the pasta
    14 1/2 oz Can Red Gold diced tomatoes
    - w/green chilies
    Salt & pepper

    Start the pasta cooking in a small pot of salted
    water.

    In a skillet over medium heat cook the hamburger and
    break it up until all the pink is gone. Add the onion
    and garlic flavourings and let simmer.

    Add the condensed soup and the tomatoes w/juices,
    stirring to combine. Sprinkle the "cheese" powder from
    the packet over the mixture in the skillet, stirring
    as you do so.

    Drain the pasta, reserving a half-cup of the cooking
    water. Add the pasta to the skillet. If the mixture
    seems too thick add a bit of the reserved pasta water
    to your liking. Taste for seasoning and add salt and
    pepper as you like.

    Serves two generously with leftovers.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Money is a sixth sense without which you cannot make use of the other five ___ MultiMail/Win v0.52

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  • From Dave Drum@1:18/200 to Sean Dennis on Sunday, July 17, 2022 05:42:06
    Sean Dennis wrote to Dave Drum <=-

    I don't care. Let's eat! Bv)=

    Reminds me of a Boy Scout Jamboree I attended 35 years ago or so.
    There were a lot of Mormons in attendance but we had a very nice boy
    who came from a non-religious family participating. So he was asked to say grace and he said in a soft, humble voice: "Good food, good drink, good God, let's eat!" He meant every word he said, too. Don't know
    what ever happened to him but I hope he escaped the abject poverty he lived in.

    I've used that little "prayer" myself. Except I made it rhyme with "Good
    food, good meat .... ". Once at a relatives home for a holiday dinner
    my younger brother was fidgeting and eyeing the food hungrily. When the
    head of the table said "Let's all give thanks" everyone bowed their heads except Robert. Uncle Tom told him "You've not said grace yet>"

    So he blurted out "Grace!" and reached for the ham. Bv)=

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

    Title: Julskinka - Christmas Ham
    Categories: Five, Loo, Pork
    Yield: 12 Servings

    3 kg (6 1/2 lb) or bigger salt
    - cured fresh ham (do NOT
    - use dried, cured ham)
    1 lg Egg
    2 tb Mustard
    1 tb Sugar
    3 tb Breadcrumbs

    The main dish served [in Sweden] on Christmas Eve is the
    "julskinka", the traditional Christmas ham. Usually, a
    ham should last at least for a week and appear at almost
    all meals between Christmas Eve and New Years Day.

    Depending upon the method of salt curing it might be
    necessary to leave the ham overnight covered with water
    to desalt it.

    Set the oven @ 250+|F/120+|C. Insert a thermometer (oven)
    in the thickest part of the ham and bake until the
    internal temperature reaches 165+|F/73+|C. Remove the
    rind carefully and as much of the fat as you like. (With
    less fat left it is healthier but drier!)

    Reset the oven to 450+|F/230+|C.

    Mix egg, mustard, and sugar. Place the ham in a roasting
    pan, cover it with the mixture, and sift the breadcrumbs
    over; they should stick to the egg-mustard mixture.

    Bake the ham for 10 minutes in the oven. When ready, it
    should have a golden colour with a few deep brown but no
    black patches. If you're not going to use it as the
    centrepiece on the buffet table you can serve it together
    with potatoes, red cabbages, mustard and stewed and
    mashed apples.

    * Origin - Lost in the Supermarket *

    Another Michael Loo Short Subject

    Uncle Dirty Dave's Archives

    MMMMM

    ... When scouting for BBQ look for a cartoon pig on the sign.
    ___ MultiMail/Win v0.52

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  • From Sean Dennis@1:18/200 to Dave Drum on Saturday, July 16, 2022 14:24:02
    Dave Drum wrote to Sean Dennis <=-

    I don't care. Let's eat! Bv)=

    Reminds me of a Boy Scout Jamboree I attended 35 years ago or so. There
    were a lot of Mormons in attendance but we had a very nice boy who came from
    a non-religious family participating. So he was asked to say grace and he
    said in a soft, humble voice: "Good food, good drink, good God, let's eat!"
    He meant every word he said, too. Don't know what ever happened to him but
    I hope he escaped the abject poverty he lived in.

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

    Title: Extra Good Cheese Bread
    Categories: Breads, Cheese
    Yield: 1 Servings

    MMMMM----------------------PATTI - VDRJ67A---------------------------
    2 tb Butter or margarine
    1/2 c Onion; minced
    1 1/4 c All purpose flour
    2 ts Baking powder
    3/4 ts Salt
    1 Egg; lightly beaten
    1/4 c Oil
    1/2 c Milk
    1/2 c Cottage cheese
    1/2 c Cheddar cheese; grated
    1 tb Poppy seeds

    Melt butter in skillet. Add onion. Saute until tender. Stir together
    flour, baking powder and salt. Blend egg, oil and milk. Stir into
    flour mixture, blending lightly. Stir in cottage cheese and sauteed
    onions. Turn into buttered 9" round cake pan. Sprinkle with cheddar
    cheese and poppy seeds. Bake at 425~ for 25 minutes or until golden
    brown. Serve hot, cut in wedges.

    MMMMM

    -- Sean

    ... Necessity never made a good bargain.
    ___ MultiMail/Linux v0.52

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