• Ribs

    From Dale Shipp@1:261/1466 to Ruth Haffly on Tuesday, August 02, 2022 00:49:00
    On 07-31-22 16:52, Ruth Haffly <=-
    spoke to Shawn Highfield about Tomatoes <=-

    Tho today Steve is smoking a rack of ribs & I made a potato salad to go with them. Don't know what else we'll do, running low on fresh veggies.

    What sort of ribs? I have often wondered about the popularity of "St.
    Louis style" ribs. You take a full rack of ribs and trim off a lot of
    stuff (more than half?) and then sell the rest for more than the price
    of the full rack would have been. I'll grant that there might be a
    higher yield of meat on the SL ribs, but it just seems wastful to me.
    What do the butchers do with the part of the ribs that they trim off?

    I got to thinking about this again because the restaurants where we are
    now living only have the SL style ribs.

    I don't think that dropping the corn would seriously hurt this recipe.

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

    Title: Mexican Soup
    Categories: Easy, Leftovers
    Yield: 5 Servings

    1 c Diced onions
    3 ea Cloves garlic, diced
    1 tb Olive oil
    3 c Cooked chicken or turkey
    -diced or shredded
    1 pk Taco seasoning Mix*
    1 1/4 oz pkg)
    *I used 1/4 cup from bulk
    - jar
    2 ea 14 oz can ready cut diced
    -tomatoes, undrained
    15 oz Can black beans, drained
    8 1/2 oz Can kernel corn, drained
    4 oz Can diced green chilies,
    -drained
    1 c Chicken broth
    1/2 tb Cornstarch

    Cook onion and garlic in oil in 4 quart saucepan until tender. Add
    cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.

    Blend broth and cornstarch; add to mixture. Bring to a boil, turn
    heat down and simmer for 15 minutes, stirring occasionally.

    Variation of Signature recipe of Rose's Granddaughter, from Recipezaar
    recipe collections.

    Could be made vegetarian by eliminiating meat and adding a couple
    cans of beans, probably one garbanzo and kidney and larger can of
    corn. Use vegetable broth.

    MMMMM


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  • From Dave Drum@1:3634/12 to Dale Shipp on Tuesday, August 02, 2022 05:40:00
    Dale Shipp wrote to Ruth Haffly <=-

    Tho today Steve is smoking a rack of ribs & I made a potato salad to go with them. Don't know what else we'll do, running low on fresh veggies.

    What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
    of the full rack would have been. I'll grant that there might be a
    higher yield of meat on the SL ribs, but it just seems wastful to me.
    What do the butchers do with the part of the ribs that they trim off?

    Rib Tips. Do you remember when Hap took us to the rib joint in the old
    Pizza Hut building? I asked about rib tips and the owner/cook said "You
    must be from Illinois".

    I got to thinking about this again because the restaurants where
    we are now living only have the SL style ribs.

    Rib tips were once known as the "scraps" of a full rack of ribs. They're
    the bottom portion containing cartilage that's often requested to be
    trimmed off. You may also know them as brisket of the pork or riblets.
    The cartilage softens when it's cooked slowly, turning them into ultra-
    tender meaty morsels, made even better when lightly charred on the grill
    and tossed in barbecue sauce. They're arguably the most flavorful among
    ribs, for good reason!

    If you get out to a rib joint ask about rib tips. They are bony and
    gristly but quite nice. I was introduced to them at Popeye's BBQ here
    in Springfield. Popeye's still exists but his heirs no longer feature
    rib-tips as a lunch special.

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

    Title: Slow Cooker Pork Rib Tips
    Categories: Pork, Sauces, Rubs
    Yield: 4 Servings

    MMMMM----------------------------RUB---------------------------------
    2 tb Brown sugar
    1 tb Chilli spice mix
    1 ts (ea) salt, pepper, garlic
    - powder & onion powder

    MMMMM----------------------------RIBS---------------------------------
    1 lb Pork rip tips
    18 oz Bottle BBQ sauce; divided
    1 tb Liquid smoke flavoring *

    Mix brown sugar, chilli spice, salt, pepper, garlic
    powder, and onion powder in a small bowl. Rub each rib
    with dry rub mixture until thoroughly coated. Let rest
    for 10 minutes (or longer).

    Mix BBQ sauce and liquid smoke * until well combined.

    Place ribs in the slow cooker and pour BBQ sauce mix evenly
    over ribs.

    Cook on Low until ribs are tender, 4 to 6 hours.

    Set an oven rack about 6" from the heat source and
    light the oven's broiler.

    Remove ribs from the slow cooker and baste w/remaining
    BBQ sauce.

    Broil ribs in the preheated oven for 3 to 5 minutes on
    each side.

    COOK'S NOTE: Instead of broiling the rib tips, you can
    also throw them on the hot grill.

    UDD NOTE: Approach the "liquid smoke" with extreme
    care. It's awf'ly easy to overload. I'm more likely
    to use dry hickory smoke flavouring in the rub. Or
    use Weber/McCormick's/Steven Raichlen pre-made rub
    with the "smoke" already loaded in.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Every revolution was thought first in one man's mind." - Ralph Waldo
    merso
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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Tuesday, August 02, 2022 14:05:07
    Hi Dale,


    Tho today Steve is smoking a rack of ribs & I made a potato salad to go with them. Don't know what else we'll do, running low on fresh veggies.

    What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
    of the full rack would have been. I'll grant that there might be a
    higher yield of meat on the SL ribs, but it just seems wastful to me.
    What do the butchers do with the part of the ribs that they trim off?

    To be honest, I don't know. AFAIK, it's just a full rack of pregular
    pork ribs. Sam's Club had them on sale a while ago so we got 2 packs,
    each one with 2 slabs of ribs. We smoked one right away, been holding
    off on the others but now that I'm feeling better, we won't take as long
    to do the others. (G)


    I got to thinking about this again because the restaurants where we
    are now living only have the SL style ribs.

    You're missing your smoker? (G)


    I don't think that dropping the corn would seriously hurt this recipe.


    Title: Mexican Soup
    Categories: Easy, Leftovers
    Yield: 5 Servings

    Probably not, just add a few more beans.


    1 c Diced onions
    3 ea Cloves garlic, diced
    1 tb Olive oil
    3 c Cooked chicken or turkey
    -diced or shredded


    1 pk Taco seasoning Mix*
    1 1/4 oz pkg)
    *I used 1/4 cup from bulk
    - jar

    I'd add a mix of dried peppers, some cumin, maybe a bit of dried orange
    peel, a touch of salt and black pepper.........


    1/2 tb Cornstarch

    That might have to be increased a bit if the taco seasoning mix had
    thickener in it and I'd subbed in my own seasoning. Maybe a teaspoon or
    so?


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


    ... My mind is like a steel, uh... thingy

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to DALE SHIPP on Wednesday, August 03, 2022 21:00:00
    Quoting Dale Shipp to Ruth Haffly <=-

    I have often wondered about the popularity of "St.
    Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
    of the full rack would have been. I'll grant that there might be a
    higher yield of meat on the SL ribs, but it just seems wastful to me.
    What do the butchers do with the part of the ribs that they trim off?

    A full rack of ribs will be quite long from top to bottom. The first
    6 inches nearest the backbone are usually sawed off and sold as back
    ribs. The bottom few inches where the rib bones are joined to the
    breast bone with cartilage are sawed off as well to create St. Louis
    style flat ribs and that's sold off as "rib ends". They contain lots
    of cartilage but little or no bone depending on just where the cut
    is made.

    And "riblets" aren't rib ends; they're back ribs cut in half cross ways.

    restaurants where we are now living only have the SL style ribs.

    They seem to be a very popular cut in some regions in the States but
    are rarely seen in my part of Canada. My store carries just back
    ribs and side ribs, no St. Louis cuts or rib ends.

    All the rib cuts are expensive when you consider the ratio of meat
    to bone and cartilage. This week back and side ribs were both $10
    per lb while boneless loin rib roasts trimmed of almost all their
    fat were just $3.49.

    That's mainly because it's grilling not roasting season. Come winter
    there will be a demand shift. Right now I'm stocking up on the
    cheap, currently unpopular cuts, Last week I picked up a pork
    shoulder for the freezer at $1.99/lb. They pack a lot of bone, skin
    and fat but everything gets used in my kitchen. And to make room in
    the freezer, we're thawing out and cooking ribs bought months ago
    when they were cheaper.

    I don't think that dropping the corn would seriously hurt this
    recipe.
    Title: Mexican Soup
    15 oz Can black beans, drained
    8 1/2 oz Can kernel corn, drained

    I know Steve can't eat corn but those two things do go together so
    nicely.

    Last of the Cajun shrimp recipes:

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

    Title: Eggplant Casserole a la Justin
    Categories: Vegetables, Shrimp, Cajun, Tuna, Casseroles
    Yield: 10 servings

    4 qt Chopped eggplant
    2 c Water
    2 c Chopped onion
    2 tb Worcestershire
    1 c Parsley
    2 ts Louisiana hot sauce
    1 ts Celery salt
    2 Eggs
    1 ts Butter-flavored salt
    Progresso breadcrumbs
    1 ts Onion powder
    1 c Chopped bell
    Pepper
    1 ts Garlic powder
    Salt
    1 c Sauterne wine
    2 tb Olive oil
    1 c Tuna
    1 tb Soy sauce
    1 c Shrimp

    Marinate the eggplant in salt water, rinse, and drain. Cook
    eggplant in a mixture of Sauterne, water, Worcestershire, hot
    sauce, and soy sauce until it can be mashed. Pour it into a
    colander, saving the juice. Saute the onions, bell pepper, and
    parsley in olive oil until clear or tender. Add onion powder,
    garlic powder, celery salt, and butter-flavored salt. Combine this
    mixture, the shrimp, and tuna with the eggplant. Mix well, using a
    little of the juice that was saved for extra flavor. Beat the eggs
    and fold in. Place in a casserole dish and top with bread crumbs.
    Bake in 350-degree oven 45 minutes to an hour.

    Recipe by: JUSTIN WILSON #2 COOKBOOK; COOKIN' cajun

    From: Pepper

    -----


    Cheers

    Jim


    ... "If you boil ribs, the terrorists win."

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  • From Dale Shipp@1:261/1466 to Ruth Haffly on Thursday, August 04, 2022 01:09:02
    On 08-02-22 14:05, Ruth Haffly <=-
    spoke to Dale Shipp about Ribs <=-

    What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
    of the full rack would have been. I'll grant that there might be a
    higher yield of meat on the SL ribs, but it just seems wastful to me.
    What do the butchers do with the part of the ribs that they trim off?

    To be honest, I don't know. AFAIK, it's just a full rack of pregular
    pork ribs. Sam's Club had them on sale a while ago so we got 2 packs,
    each one with 2 slabs of ribs. We smoked one right away, been holding
    off on the others but now that I'm feeling better, we won't take as
    long to do the others. (G)

    I don't know current prices, but what I recall from BJs was that the
    full racks of ribs sold for somewhere under $1.50 per pound and the
    Saint Louis style ribs were in the neighborhood of $4 per pound.

    I got to thinking about this again because the restaurants where we
    are now living only have the SL style ribs.

    You're missing your smoker? (G)

    Very much so, missing both the smoker and the grill. OTOH, we don't
    have to cook most days and the restaurants have a tenderloin steak that
    is very good when it is on the menu.


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

    Title: Sunrise Breakfast Casserole
    Categories: Testing, Group, Breakfast
    Yield: 16 Servings

    24 oz Breakfast sausage links
    9 lg Eggs
    3 c Milk
    1 1/2 ts Mustard
    1 ts Salt (or more)
    1/2 ts Pepper(or more)
    1 pk 30 oz frozen shredded
    -hash browns, thawed
    2 c Shredded 4 cheese mexican
    -blend cheese
    (Maybe more on top b/4 bake)
    1/2 c Red bell pepper, diced
    (maybe more)
    1/3 c Green onion - thinly sliced
    (maybe more)

    MMMMM--------------------------GARNISH-------------------------------
    Salsa OR picante sauce
    (optional)

    Arrange sausage on an ungreased 15 x 1- in baking pan.

    Bake at 375 for about 20 minutes turning links once of until sausage
    is cooked through and lightly browned on all sides, drain. Allow to
    cool slightly, then slice sausage into 1/4 inch coins.

    In a large bowl, wisk eggs, milk and seasonings. Add sausage, hash
    browns, cheese, bell pepper and sliced onions.

    Pour into a lighthly buttered 13 x 9 x 2 baking dish. Cover and
    refrigerate over night.

    Remove from fridge 30 minutes before baking. Bake uncovered at 350
    degrees for 65 - 70 minutes OR until knife inserted in the center
    comes out clean.

    Let stand 10 minutes before serving.

    Serve with salsa or picante sauce.

    From OreIda Shredded potato add in sunday paper.

    Will test smaller version of this - report back. Might be a good
    breakfast dish for a picnic .

    MMMMM



    ... Shipwrecked in Silver Spring, Maryland. 01:16:30, 04 Aug 2022
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  • From Dale Shipp@1:261/1466 to Jim Weller on Thursday, August 04, 2022 01:19:04
    On 08-03-22 21:00, Jim Weller <=-
    spoke to Dale Shipp about Ribs <=-

    All the rib cuts are expensive when you consider the ratio of meat
    to bone and cartilage. This week back and side ribs were both $10
    per lb while boneless loin rib roasts trimmed of almost all their
    fat were just $3.49.

    Very true. I can recall discussing on the disparity in price between
    Saint Louis style ribs and boneless pork loins. The loins were all meat
    and some fat for dollars less per pound than the ribs with a lot of
    bone.

    Same sort of thing that makes chicken wings so expensive these days.


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

    Title: Salisbury Steak with Onion Gravy
    Categories: Toh, Testing, Easy
    Yield: 2 Servings

    10 oz Ground beef
    1 l Egg
    1 ea Condensed French onion soup
    Undiluted divided
    1/3 c Panko crumbs
    1/4 t Salt
    1 ds Pepper
    1 tb Flour
    1/4 c Water
    1/4 c Catsup
    1 tb Worchester
    1/4 ts Prepared mustard
    2 c Cooked egg noodles

    in large bowl mix egg,,stir in 1/3 cup of soup, bread crumbs, salt and
    pepper. Add beef, mix gently. Shape into two oval patties. Brown in
    skillet over medium heat 3 to 4 minutes per side.

    Remove and set patties aside. Discard drippings,

    In skillet combine flour and water until smooth. Add catsup,
    Worchestershire sauce, mustaed and remaining soup. Cover and bring
    to a boil. Cook and stir for 2 minutes.

    Return the patties to skillet. Cover and simmer 15 minute or until
    patties are no longer pink.

    Serve patties and gravy over noodles.

    TOH Ground Beef Cookbook

    testing 3/13/17

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:27:13, 04 Aug 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Thursday, August 04, 2022 12:02:11
    Hi Dale,

    What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price

    To be honest, I don't know. AFAIK, it's just a full rack of pregular
    pork ribs. Sam's Club had them on sale a while ago so we got 2 packs,
    each one with 2 slabs of ribs. We smoked one right away, been holding
    off on the others but now that I'm feeling better, we won't take as
    long to do the others. (G)

    I don't know current prices, but what I recall from BJs was that the
    full racks of ribs sold for somewhere under $1.50 per pound and the
    Saint Louis style ribs were in the neighborhood of $4 per pound.

    Meat prices have gone up quite a bit over the last year or so. I was in
    both Wegman's and Sam's Club last week--what both of them were charging
    for ground beef was about $3.79. My thought was that it was about $3.00
    more than what I paid for it when Steve and I got married in 1975.


    I got to thinking about this again because the restaurants where we
    are now living only have the SL style ribs.

    You're missing your smoker? (G)

    Very much so, missing both the smoker and the grill. OTOH, we don't
    have to cook most days and the restaurants have a tenderloin steak
    that is very good when it is on the menu.

    I'm not cooking much this week--Steve had his amatuer radio club dinner
    meeting Monday night, then American Legion executive committee dinner
    meeting on Tuesday night. Last night he had a deacon's meeting at church
    so he just grabbed a few nibbles before he left; tonight is VFW dinner
    meeting. I've grabbed left overs; cooked a bit of pasta, sauced it with
    some we'd made/frozen in UT & will do the same tonight to use it up; and
    had odds and ends from the fridge and pantry. Not all weeks are like
    this so I'll be doing more cooking next week.

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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to DALE SHIPP on Friday, August 05, 2022 20:09:00
    Quoting Dale Shipp to Jim Weller <=-

    disparity in price between Saint Louis style ribs and boneless
    pork loins ... Same sort of thing ... chicken wings so expensive

    Ribs and wings taste so good that I'm _almost_ tempted to pay
    the premium. Obviously lots of people do or that pricing mechanism
    wouldn't be sustainable.

    Another non-traditional pizza, both toppings and base. (I'm not
    endorsing this one) ...

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

    Title: Eggplant Pizza
    Categories: Pizza, Vegetables, Cheese, Sauces
    Yield: 4 Servings

    French bread; cut as
    Desired
    Spaghetti sauce, homemade
    Eggplant; sliced into
    Rounds
    Olives
    Olive oil
    Mozzarella cheese
    Mushrooms
    Onions
    Bell pepper

    Cut the bread diagonally or lengthwise. Brush eggplant rounds with
    olive oil. Place on cookie sheet. Broil until toasted. Place pizza
    ingredients on bread. Bake at 350F for 20 minutes, then broil
    until browned on top.

    If you like eggplant this is very satisfying. I loved it. Tastes
    good cold in the morning too.

    Recipe by: Developed by Melody

    MMMMM




    Cheers

    Jim


    ... Perfect pizza is at once dead simple and maddeningly hard to find.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Saturday, August 06, 2022 05:10:00
    JIM WELLER wrote to DALE SHIPP <=-

    disparity in price between Saint Louis style ribs and boneless
    pork loins ... Same sort of thing ... chicken wings so expensive

    Ribs and wings taste so good that I'm _almost_ tempted to pay
    the premium. Obviously lots of people do or that pricing mechanism wouldn't be sustainable.

    Wings and ribs are just the substrate. The flavour comes from the
    preparation .... both spicing/saucing as well as method of cooking. I
    satisfy myself just as nicely with drumsticks (more meat) and boneless
    "ribs" (chunks of pork loin).

    Here's another celeriac/celery root recipe from my round tuit box ....

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

    Title: Fisherman's Lobster Guedille
    Categories: Seafood, Breads
    Yield: 4 Servings

    3 (1.5 lb ea) Female lobsters
    Very salty water similar to
    - seawater (2 tbsalt per cup
    - of water)
    Dried seaweed to heighten
    The taste of the sea; opt

    MMMMM----------------TARRAGON-INFUSED MAYONNAISE---------------------
    2 Egg yolks
    2 tb (30 ml) Fresh squeezed lemon
    - juice
    1 c (250 ml) EVOO or Camelina
    - oil from Quebec
    2 tb (30 ml) Fresh tarragon;
    - minced
    1 tb (15 ml) Dijon mustard
    1/2 ts (2.5 ml) Salt
    Pepper

    MMMMM----------------------GUEDILLE GARNISH---------------------------
    1/2 c (80 ml) Green onion minced
    1/3 c (80 ml) Red peppers; diced
    - brunoise-style
    1/3 c (80 ml) Yellow peppers;
    - diced brunoise-style
    1/4 c (60 ml) Celery root fine
    - julienne (on a mandoline)
    1 cl Organic garlic; minced
    1 tb (15 ml) Fresh squeezed lime
    - juice
    Salt & pepper
    1 tb (15 ml) Hot sauce
    1/2 c (125 ml) Tarragon-infused
    - mayonnaise
    Lobster roe crumbled (if
    - there is any in the cooked
    - tails)
    4 Brioche bun
    Salted butter
    Fresh lime zest

    COOKING THE LOBSTERS: In a large pot, prepare the salt
    water with the (optional) seaweed and bring to a boil.
    Remove the elastic bands around the claws and plunge the
    lobsters in the boiling water. When the water starts to
    boil again, count between 9 and 11 minutes cooking time.

    Meanwhile, prepare a large bowl with cold water and the
    same amount of salt. Plunge the lobsters in the cold
    water approximately 5 minutes to stop them from
    continuing to cook.

    Shell the lobsters and remove the flesh. Cut the tail
    lengthwise and retrieve the roe (if there is any).

    Roughly chop the flesh and set aside in the
    refrigerator.

    MAKING THE TARRAGON MAYONNAISE: In a bowl, add the
    freshly squeezed lemon juice, the egg yolks, the Dijon
    mustard and the salt; mix well.

    Whip the mix while adding the oil in a slow drip. When
    the mayonnaise is well emulsified, add the tarragon and
    the pepper.

    PREPARING THE GARNISH: Peel the celery root and cut all
    the vegetables, chop the garlic and mix all the
    ingredients together.

    Add the lobster flesh to the garnish. Season to taste.

    If you were able to retrieve some lobster roe, you can
    crumble it into the mix. It will make the guedille more
    flavourful.

    ASSEMBLING THE GUEDILLE: Butter the brioche buns on both
    sides. Brown them in a non-stick pan or grill them on
    the barbecue.

    Add the garnish to each bun.

    Sprinkle lime zest on top of each guedille.

    Enjoy!

    Source: Christophe Mamelonet - La maison du PĂȘcheur

    RECIPE FROM: https://www.metro.ca

    Uncle Dirty Dave's Archives

    MMMMM

    ... It's colder than a penguin's butt here.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dale Shipp@1:261/1466 to Jim Weller on Saturday, August 06, 2022 23:51:00
    On 08-05-22 20:09, Jim Weller <=-
    spoke to Dale Shipp about Ribs <=-

    disparity in price between Saint Louis style ribs and boneless
    pork loins ... Same sort of thing ... chicken wings so expensive

    Ribs and wings taste so good that I'm _almost_ tempted to pay
    the premium. Obviously lots of people do or that pricing mechanism wouldn't be sustainable.

    I agree. Another thing to notice is that both of them have a high bone
    to meat ratio, hence they are really costing even more than other
    proteins which are mostly meat.

    Another form of pizza:-}}

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

    Title: Pizza Lover's Lasagna
    Categories: Italian, Pizza, D/g, Boat
    Yield: 4 servings

    12 Noodles, lasagna
    4 c Cheese, mozzarella, shredded
    14 oz Spag or pizza sauce
    3 1/2 oz Pepperoni slices
    1 md Onion; diced
    1 md Green pepper; diced
    1/2 c Parmesan cheese; grated
    2 tb Italian Spices; your choice

    Heat Oven to 400. Cook lasagna noodles according to package
    directions. Rinse with hot water, drain.

    In greased 13 x 9 inch pan arrange 6 noodles lengthsise to cover
    bottom of pan. Sprinkle noodles evenly with 2 cup Mozz chese. Cover
    with remaining noodles; trim edges to fit pan.

    Spread sauce over noodles. Top with remaining cheese and vegetables
    and spices. Bake for 10 minutes, remove from oven and sprinkle with
    parmesan cheese, return to oven and bake 15 minutes longer. Let
    stand 5 minutes before serving.

    NOTE: This is a two layer pasta dish that does taste like pizza.
    Remember to go somewhat heavy on the spices. Cut with pizza cutter,
    serve with small salad.

    Could be vegetarian dish, but do not go too heavy on veggies.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 23:53:43, 06 Aug 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, August 06, 2022 21:52:00
    Quoting Dave Drum to Jim Weller <=-

    Ribs and wings taste so good

    Wings and ribs are just the substrate.
    The flavour comes from the preparation

    And the high fat content.

    satisfy myself just as nicely with drumsticks (more meat)

    Yeah I do Buffalo and other hot drums too.

    Title: Fisherman's Lobster Guedille
    Camelina oil from Quebec

    I had never heard of camelina until now so I looked it up. It's
    pretty obscure.

    GUEDILLE

    That is definitely a Quebec thing.

    RECIPE FROM: https://www.metro.ca

    Metro stores do publish some interesting regional stuff.

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

    Title: Salmon and Havarti Pizza
    Categories: Pizza, Smoked, Salmon, Cheese
    Yield: 4 Servings

    Pizza dough for 15" pizza
    Thinly sliced red onions
    Havarti and Dill Havarti
    Cheese
    1/8 lb Lox (smoked salmon)
    Fresh dill

    Stretch pizza dough on a clay pizza board. Carmelize the red
    onions. Break up Havarti and Dill Havarti cheeses and sprinkle
    over dough. Spread onions on top of cheese. Cut lox (smoked
    salmon) into small pieces and spread on top of cheese. Cook pizza
    at 425 for about 15 minutes, until bottom is lightly browned and
    cheeses are nicely melted. When pizza comes out of oven, sprinkle
    chopped-up dill on top.

    From: Risa Bernstein

    MMMMM


    Cheers

    Jim


    ... When I visit the coast my goal is serious lobster decimation.

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  • From JIM WELLER@1:135/392 to DALE SHIPP on Sunday, August 07, 2022 16:55:00
    Quoting Dale Shipp to Jim Weller <=-

    Ribs and wings

    Another thing to notice is that both of them have a high bone
    to meat ratio, hence they are really costing even more than
    other proteins which are mostly meat.

    Indeed. The meat from those $10 ribs actually cost about $20, compared
    to $3.49 for boneless rib roast or $1.99 for a shoulder roast (bone
    in and skin on). I've picked up one of each of those last two items
    in the past two weeks for the freezer.

    Title: Pizza Lover's Lasagna
    3 1/2 oz Pepperoni slices
    1 md Green pepper; diced
    a two layer pasta dish

    I vaguely remember having something like that a long time ago and
    liking it. I think I'll try it again soon.

    The last of the non-traditional pizza toppings series:

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

    Title: Smoked Turkey-Pesto Pizza
    Categories: Pizza, Smoked, Turkey, Cheese, Vegetables
    Yield: 4 Servings

    6 Unpeeled garlic cloves
    3 tb Olive oil
    Cornmeal
    Pizza Dough
    6 tb Pesto
    1 c Grated mozzarella cheese
    1/4 c Grated provolone cheese
    1 c 2 x 1/4 x 1/4-inch strips
    Smoked turkey
    6 1/2 oz Jar marinated artichoke
    Hearts, drained, sliced
    6 1/4-inch-thick slices fresh
    Mozzarella cheese, each cut
    Into quarters
    1 Plum tomato, seeded,
    Chopped

    Preheat oven to 350 F. Place garlic in small dish. Drizzle 2
    tablespoons oil over. Bake until garlic is very tender and golden
    brown, about 20 minutes. Remove garlic from oven and cool. Peel
    garlic cloves; chop. Set garlic aside. Increase oven temperature
    to 475 F. Dust 2 large baking sheets with cornmeal. Roll and
    stretch each Pizza Dough ball on lightly floured surface to 9- to
    10-inch circle. Place crusts on prepared baking sheets. Brush
    edges of crusts with 1 tablespoon olive oil. Spread 3 tablespoons
    pesto over each crust, leaving 1/2-inch border. Divide grated
    mozzarella and provolone, then turkey, artichoke hearts, garlic
    and sliced mozzarella between crusts. Bake pizzas until cheese
    melts and bottom of crusts is golden, about 15 minutes. Remove
    pizzas from oven. Sprinkle chopped tomato over. Makes 2 pizzas.

    Recipe By: Bistro 921, Portland OR

    (Google tells me that this was a restaurant in the Portland Hilton,
    now occupied by HopCity Tavern + Market- JW)

    Source: Bon Appetit August 1998

    From: Donna

    MMMMM


    Cheers

    Jim


    ... 5 minute walk to the pub, but 35 home; the difference is staggering

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