• Re: ATK

    From Dave Drum@1:18/200 to Sean Dennis on Sunday, July 24, 2022 06:28:16
    Sean Dennis wrote to Dave Drum <=-

    Dave Drum wrote to Sean Dennis <=-

    Once upon a - my grandmother scored a "bargain" and brought home some canned mackerel which she made in to a salad. Eeeeewwwwww. I tried to
    give mine to Queen of Sheba (my moggie) and she made covering up
    motions w/her paws - which I considered a fitting editorial comment.
    Bv)=

    That's bad when the dog won't eat it!

    Moggy n. British for cat. Bv)=

    But in this case it's finely crushed and shouldn't bee a severe
    problem.

    It'd get stuck in the empty sockets I have in my jaws. For some
    reason, skin will not grow over some of the sockets I have in the back
    of my mouth and it gets painful real fast if anything gets stuck in
    them whether soft or hard.

    Eeeeeewwwww sorry for your luck. I only have a problem when something
    hard - like a seed get under my plate

    One day a couple weeks ago I left the house and forgot to install my
    china clippers. Went down the restaurant for breakfast which normally includes crispy/crunchy bacon. Had to switch to sausage patties that I could gum. Bv)=

    I feel you on that. Even sausage patties can be difficult for me.

    When you get your George Washingtons give this a try .....
    Title: Candied Bacon

    That does look tasty. It's like how I like to fry ham slices just a little to get a light browning on them and it makes quite a difference
    to me.

    Thinking about making these tonight (this is based on a recipe from my mother though I use olive oil for frying):

    Oil is oil as long as it's not 10W 30. Bv)=

    And EVOO is considered "vegetable oil" although the olive is the fruit
    of an olive tree.

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

    Title: Sean's Salmon Patties
    Categories: Main dish, Fish, Seandennis
    Yield: 4 Servings

    You can serves these on a bun as Tuna Burgers or sided with mash and
    veg for a nice supper.

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

    Title: Tuna Patties
    Categories: Seafood, Breads, Citrus, Vegetables, Chilies
    Yield: 4 Pucks

    12 oz (2 cans) tuna
    2 ts Dijon mustard
    1/2 c White bread; in small pieces
    1 ts Lemon zest
    1 tb Lemon juice
    1 tb Water from the tuna
    2 tb Chopped fresh parsley
    2 tb Chopped fresh chives, green
    - onions, or shallots
    Salt & fresh ground pepper
    2 Dashes Crystal hot sauce
    1 lg Raw egg
    2 tb Olive oil
    1/2 ts Butter

    DRAIN TUNA: Drain the liquid from the tuna cans. If you
    are using tuna packed in water, reserve a tablespoon of
    the tuna water, and add a teaspoon of olive oil to the
    tuna mixture in the next step.

    Mix tuna with mustard, bread, zest, lemon juice, water,
    parsley, chives, hot sauce, salt, pepper, egg: In a medium
    bowl, mix together the tuna, mustard, torn white bread,
    lemon zest, lemon juice, water, parsley, chives, and hot
    sauce. Sprinkle on salt and freshly ground black pepper.
    Taste the mixture before adding the egg to see if it needs
    more seasoning to your taste. Mix in the egg.

    FORM INTO PATTIES, CHILL: Divide the mixture into 4 parts.
    With each part, form into a ball and then flatten into a
    patty. Place onto a wax paper lined tray and chill for an
    hour. (You can skip the chilling if you want, chilling
    just helps the patties stay together when you cook them.)

    SAUT+e IN SKILLET: Heat the olive oil and a little butter
    (for taste) in a cast iron or stick-free skillet on medium
    high. Gently place the patties in the pan, and cook until
    nicely browned, 3-4 minutes on each side.

    Serve with wedges of lemon. You can also serve with tartar
    sauce on slider buns for a tuna burger.

    Yield: Makes 4 patties

    Recipe by Elise Bauer

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... History never looks like history when you are living through it.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Saturday, July 23, 2022 06:21:00
    Sean Dennis wrote to Dave Drum <=-

    That makes sense given the presenters. I'd have to have a "special"
    pliers for that - if I ate salmon. My regular needle-nose pliers get
    used in some outre things.

    Same here. I have a semi-decent pair of pliers in my electronics
    toolkit but the ones in my regular toolbox have been in some rather
    shady (and dirty) places.

    I may be an "odd duck" but I'm not fond of many of the oily fish like salmon or mackerel. I can do bluefish if it's *very* fresh. And, oddly,
    I really like trout (salmon's close cousin).

    I love salmon. Living on the middle Oregon coast where salmon is plentiful and cheap spoiled me. My doctors want me to eat more salmon
    but when it's $20 a pound and I have $250 a month allotted for food,
    that is going to have to wait. I do eat more chicken and am trying to stay away from red meat and pork for the heart. I haven't had trout
    much but what I have had has been delicious. I do not recall knowingly having mackerel.

    Once upon a - my grandmother scored a "bargain" and brought home some
    canned mackerel which she made in to a salad. Eeeeewwwwww. I tried to
    give mine to Queen of Sheba (my moggie) and she made covering up motions
    w/her paws - which I considered a fitting editorial comment. Bv)=

    I love zwieback also but without teeth, trying to eat it or Wasa bread
    is a fool's errand:

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

    Title: Herbed Cheese Tarts
    Categories: Appetizers, Cheese/eggs
    Yield: 24 Servings

    1/3 c Fine dry bread crumbs or
    -finely crushed zwieback

    But in this case it's finely crushed and shouldn't bee a severe problem.

    One day a couple weeks ago I left the house and forgot to install my
    china clippers. Went down the restaurant for breakfast which normally
    includes crispy/crunchy bacon. Had to switch to sausage patties that I
    could gum. Bv)=

    When you get your George Washingtons give this a try .....

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

    Title: Candied Bacon
    Categories: Five, Pork
    Yield: 7 Servings

    1/2 c Firm packed brown sugar
    2 tb Prepared mustard
    1 lb Thick-cut pork bacon

    In a large frying pan over medium-high heat, slowly cook
    bacon until crisp (you'll probably have to do this in
    batches); drain the fat each time. Remove from pan and
    place cooked bacon onto paper towels.

    After draining fat for the last time, reduce heat to low
    and put all the bacon back into frying pan. Drizzle sugar
    and mustard mixture over bacon, tossing with a fork to
    coat. Remove from heat and transfer onto a serving
    platter.

    NOTE: If the bacon slices touch each other on the serving
    platter, they will stick together.

    Makes 6 to 8 servings.

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The trouble with making mental notes is that the ink fades so fast!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Saturday, July 23, 2022 12:20:06
    Dave Drum wrote to Sean Dennis <=-

    Once upon a - my grandmother scored a "bargain" and brought home some canned mackerel which she made in to a salad. Eeeeewwwwww. I tried to
    give mine to Queen of Sheba (my moggie) and she made covering up
    motions w/her paws - which I considered a fitting editorial comment.
    Bv)=

    That's bad when the dog won't eat it!

    But in this case it's finely crushed and shouldn't bee a severe
    problem.

    It'd get stuck in the empty sockets I have in my jaws. For some reason,
    skin will not grow over some of the sockets I have in the back of my mouth
    and it gets painful real fast if anything gets stuck in them whether soft or hard.

    One day a couple weeks ago I left the house and forgot to install my
    china clippers. Went down the restaurant for breakfast which normally includes crispy/crunchy bacon. Had to switch to sausage patties that I could gum. Bv)=

    I feel you on that. Even sausage patties can be difficult for me.

    When you get your George Washingtons give this a try .....
    Title: Candied Bacon

    That does look tasty. It's like how I like to fry ham slices just a little
    to get a light browning on them and it makes quite a difference to me.

    Thinking about making these tonight (this is based on a recipe from my
    mother though I use olive oil for frying):

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

    Title: Sean's Salmon Patties
    Categories: Main dish, Fish, Seandennis
    Yield: 4 Servings

    1 Can (14 3/4 oz) Salmon
    4 oz Saltines finely crushed
    2 T Onion flakes
    2 Eggs
    1 T Lemon juice
    1 t Black pepper
    Canola or vegetable oil for
    -frying

    Empty can of salmon into large bowl. Remove extra skin and bones if
    desired. Mix all ingredients, except oil, in bowl. In your favorite
    skillet, pour enough oil to just cover the bottom and heat until oil
    shimmers. Form patties into 4 inch by 1/2 inch patties and fry
    lightly until golden brown.

    Some taste suggestions: instead of using the lemon juice and pepper,
    try using a "lemon and herb" seasoning mix. You could also add a
    teaspoon of dill if you like that.

    From: Sean's kitchen

    MM'd by Sean Dennis on 19 June 2011

    MMMMM

    -- Sean

    ... It was such a lovely day that I thought it was a pity to get up.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sunday, July 24, 2022 15:58:10
    Dave Drum wrote to Sean Dennis <=-

    Moggy n. British for cat. Bv)=

    Oops. But still. <G>

    Eeeeeewwwww sorry for your luck. I only have a problem when something
    hard - like a seed get under my plate

    My mom likes to get the three-berry sundae at Sam's Club when we go
    (they live 25 miles west of here on the last road in the west side of
    our county but come in to the VA hospital a lot; like me, my stepdad is
    a "frequent flier") as Sam's has the best cheap eats in town since we
    love the hot dog combo (an all-beef hot dog and a 32 oz. soda for $1.80
    before tax). She has to be careful as a blackberry seed will get under
    her lower denture and cause pain. It's amazing something so small will
    cause such pain. Then again, I was married twice. <G>

    Oil is oil as long as it's not 10W 30. Bv)=

    I dunno, silicone grease might be healthier.

    And EVOO is considered "vegetable oil" although the olive is the fruit
    of an olive tree.

    I use regular olive oil as EVOO has too low of a smoke point. From what
    I understand, olive oil is the healthiest for you of all oils. I like
    it since it doesn't seem to impart a taste onto my food for me.

    You can serves these on a bun as Tuna Burgers or sided with mash and
    veg for a nice supper.

    Potato buns are most excellent for that purpose. I like a small helping
    of homemade mac n' cheese and steamed broccoli. It's a bit carb-heavy
    that way but if I eat light earlier in the day, I can handle it.

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

    Title: Baked Ziti
    Categories: Pasta, Main dish, Italian, Seandennis
    Yield: 8 Servings

    Kosher salt
    1 lb Ziti
    5 c Marinara sauce
    1 lb Fresh ricotta, drained
    9 Fresh basil leaves
    1 lb Low-moisture mozzarella,
    --cut into 1/4" cubes
    1 c Shredded Provola

    Preheat oven to 400 degrees F. Bring a large pot of salted water to
    boil and add ziti. Cook the ziti until just al dente, about 10 to 12
    minutes, and drain.

    Meanwhile, bring the marinara sauce to simmer in a large skillet.
    Stir in the ricotta and basil leaves.

    Spread 1/2 cup of the sauce in the bottom of a 15-by-10-inch Pyrex
    baking dish. Layer half of the ziti on top of the sauce. Sprinkle
    with half the mozzarella cubes and half of the provola. Pour 2 cups
    of the sauce over the cheese, and spread in an even layer. Top with
    the rest of the pasta, and spread 2 cups sauce over that layer of
    pasta. Sprinkle with the remaining cheeses, and dollop with the
    remaining 1/2 cup of sauce.

    Place the dish in the oven and bake, uncovered, until browned and
    bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you
    want to assemble this ahead of time, bake for 15 minutes covered with
    foil, then, when ready to serve, uncover and bake for an additional
    20 minutes.)

    Chef's notes: "Baked ziti is a real crowd pleaser. It is easy to
    assemble, so it's one of those recipes that you can double or triple
    on those occasions when you have to feed your kids' whole soccer
    team. It is also a versatile recipe as we become more aware of our
    intake of nutritious proteins and vegetables; it is delicious if you
    add chicken or steamed vegetables (even leftover veggies would make a
    great filling). Legend has it that as Attila approached Rome, Pope
    Leo I brought baked ziti with him to meet the invader. After the
    meal, Attila developed serious gas, considered a bad omen by the
    gods, and turned around and left Rome untouched. I don't know many
    who could leave a steaming plate of baked ziti untouched. Sicilian in
    origin, this was a favorite of many Italian immigrants, who could
    take the ziti into the fields or mines with them and have a tasty
    lunch."

    Recipe by Lidia Bastianich

    From: http://lidiasitaly.com/recipes/baked-ziti/

    MM'd by Sean Dennis (1:18/200) on 14 November 2017.

    MMMMM


    ... Never trust a man sitting in a wheelchair with dirty shoes.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Monday, July 25, 2022 06:33:00
    Sean Dennis wrote to Dave Drum <=-

    Moggy n. British for cat. Bv)=

    Oops. But still. <G>

    Eeeeeewwwww sorry for your luck. I only have a problem when something
    hard - like a seed get under my plate

    My mom likes to get the three-berry sundae at Sam's Club when we go
    (they live 25 miles west of here on the last road in the west side of
    our county but come in to the VA hospital a lot; like me, my stepdad is
    a "frequent flier") as Sam's has the best cheap eats in town since we
    love the hot dog combo (an all-beef hot dog and a 32 oz. soda for $1.80 before tax). She has to be careful as a blackberry seed will get under her lower denture and cause pain. It's amazing something so small will cause such pain. Then again, I was married twice. <G>

    See tagline.

    Seeds are hard. And dentures fit (or should) close to the gum. And that
    tiny seed can feel like a boulder. There are two ways to deal with the
    problem. You can be crass and spit out the denture at table and remove
    the offending particle. Or be polite and retire out of sight to deal
    with the problem.

    Oil is oil as long as it's not 10W 30. Bv)=

    I dunno, silicone grease might be healthier.

    And EVOO is considered "vegetable oil" although the olive is the fruit
    of an olive tree.

    I use regular olive oil as EVOO has too low of a smoke point. From
    what I understand, olive oil is the healthiest for you of all oils. I like it since it doesn't seem to impart a taste onto my food for me.

    I use "neutral" oils in my cookery. Smoke points vary. I keep a jug of
    peanut oil to hand. And some GFS "Fry" oil for my deep fryer.

    You can serves these on a bun as Tuna Burgers or sided with mash and
    veg for a nice supper.

    Potato buns are most excellent for that purpose. I like a small
    helping of homemade mac n' cheese and steamed broccoli. It's a bit carb-heavy that way but if I eat light earlier in the day, I can handle it.

    Exercise/physical activity he'ps too. Bv)=

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

    Title: Deep Fried Prawns with Batter (Jow Ha)
    Categories: Oriental, Seafood
    Yield: 3 Servings

    1 lb Prawns
    1 ts Salt
    3/4 c Flour
    2 ts Baking powder
    1 c Cornstarch *
    1 lg Egg
    1 tb Oil
    3/4 c Water
    4 c Oil

    * [Yep++1 cup...S.C.]

    Shell and devein prawns, leaving the tails on. Devein and
    clean. Sprinkle with salt and mix well. Refrigerate for
    two hours. Mix flour, baking powder, cornstarch, eggs, oil
    and water to make a batter.

    COOKING: Heat wok. Add 4 cups oil and reheat. Holding the
    prawns by the tails, dip in batter, then drop into hot
    oil. Fry until golden, turning once. Drain. Serve hot.

    Do-ahead notes: Deep fry, cool and freeze. Set oven @
    350ºF/175ºC. Place frozen prawns in single layer on
    cookie sheet and heat for 12 to 15 minutes.

    Comments: Use cocktail sauce, chili sauce or sweet and
    sour sauce for dipping. One cup prepared biscuit mix may
    be substituted for the flour and baking powder.

    Yield: 4 servings.

    From "The Chinese Village Cookbook." A practical guide to
    Cantonese country cooking. Rhoda Yee, Yerba Buena Press,
    San Francisco. 1975.

    Posted by Stephen Ceideberg; April 28 1991.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Bigamy is having one wife too many. Monogamy is the same." -- Oscar Wilde --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Monday, July 25, 2022 14:53:02
    Dave Drum wrote to Sean Dennis <=-

    Exercise/physical activity he'ps too. Bv)=

    I am actually supposed to stay off my feet as much as possible as I
    have an open wound on my right foot that is not healing due to too
    much pressure on it. I've had the damn thing since last November. I
    miss going to walk around the mall in the early morning.

    This is something I'd make with appropriate substitutions:

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

    Title: Creamy Stuffed Pasta Shells
    Categories: Pasta, Italian, Microwave
    Yield: 4 Servings

    6 oz Bulk sausage
    1 c Canned chicken
    1/8 pk Saltines
    2 tb White wine
    5 oz Conchiglioni
    1/4 c Parsley
    2 Scallions
    1/4 lb Mushrooms
    2 tb Parsley
    1/2 ts Celery salt
    1/2 c Parmesan cheese
    1 tb Paprika

    Crumble sausage into casserole. Add scallions. Nuke on high three
    to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms,
    crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and
    place four in each gratin dish. Pour Mornay Sauce over shells. Cover
    with plastic wrap. Nuke on high for seven to eight minutes, turning
    once. Spoon sauce over pasta before serving. Sprinkle with parmesan,
    parsley and paprika.

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

    MMMMM

    -- Sean

    ... I'm going to make something Canadian out of maple syrup and beavers.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Tuesday, July 26, 2022 06:28:06
    Sean Dennis wrote to Dave Drum <=-

    Exercise/physical activity he'ps too. Bv)=

    I am actually supposed to stay off my feet as much as possible as I
    have an open wound on my right foot that is not healing due to too
    much pressure on it. I've had the damn thing since last November. I
    miss going to walk around the mall in the early morning.

    Forgot about your charcot foot. And zooming around on your scooter isn't
    the same.

    This is something I'd make with appropriate substitutions:

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

    Title: Creamy Stuffed Pasta Shells
    Categories: Pasta, Italian, Microwave
    Yield: 4 Servings

    6 oz Bulk sausage
    1 c Canned chicken
    1/8 pk Saltines
    2 tb White wine
    5 oz Conchiglioni
    1/4 c Parsley
    2 Scallions
    1/4 lb Mushrooms
    2 tb Parsley
    1/2 ts Celery salt
    1/2 c Parmesan cheese
    1 tb Paprika

    What would you sub? The wine? Or the shells?

    Chicken stock would sub nicely for the grape juice. And caccavelle, or canneloni, or lumache, or tufoli pasta for the conchiglioni.

    My favourite stuffed pasta is ..........

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

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings

    1/4 c Whole milk
    2 lg Eggs
    1 1/2 c Italian seasons bread crumbs
    1 ts Salt (opt)
    25 oz Pkg frozen ravioli; thawed.
    - any stuffing
    3 c Oil for frying
    2 tb Grated Parmesan cheese
    32 oz Jar spaghetti sauce

    Combine milk and egg in a small bowl. Place breadcrumbs
    and if desired, salt in a shallow bowl. Dip ravioli in
    milk mixture, and coat with breadcrumbs.

    In a large saucepan, heat marinara sauce over medium heat
    until bubbling. Reduce the heat to simmer.

    In a large heavy pan, pour oil to depth of 2 inches. Heat
    oil over medium heat until a small amount of breading
    sizzles and turns brown. Fry ravioli, a few at a time, 1
    minute on each side or until golden. Drain on paper
    towels. Sprinkle with Parmesan cheese.

    Serve immediately with hot marinara sauce.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm going south for the winter. Some parts of me are headed there already. ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)