• soda pop

    From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, August 20, 2022 20:26:00
    Quoting Dave Drum to Jim Weller <=-

    A 32 oz drink is 4 servings. WTF you're diabetic!

    Not when the cup is packed w/crushed ice before beverage is added.

    I see. I didn't realise that. I never order soda pop with meals in
    restaurants.

    12 oz is considered a single serve of cold beverage in the lower 48.

    As it is here. A standard can is 355 ml. I rarely buy or drink soda
    pop but when I do I pour 8 oz for me and 4 for Roslind.

    You might be able to get 16 oz of beverage into one of those
    ice-filled 32 oz cups

    Still too much IMO.


    Cheers

    Jim


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  • From Dave Drum@1:18/200 to Jim Weller on Sunday, August 21, 2022 05:20:02
    JIM WELLER wrote to DAVE DRUM <=-

    A 32 oz drink is 4 servings. WTF you're diabetic!

    Not when the cup is packed w/crushed ice before beverage is added.

    I see. I didn't realise that. I never order soda pop with meals in restaurants.

    At sit-down/table service restaurants my usual beverage order is tap
    water w/lemon (if available - to cut the chlorine taste). Beverage is
    often included in fats-food meals and I might do Coke Zero or A&W Zero
    Sugar Root Beer. Or, if available (and preferred) lemonade.

    12 oz is considered a single serve of cold beverage in the lower 48.

    As it is here. A standard can is 355 ml. I rarely buy or drink soda
    pop but when I do I pour 8 oz for me and 4 for Roslind.

    You might be able to get 16 oz of beverage into one of those
    ice-filled 32 oz cups

    Still too much IMO.

    But not in mine. I used to drink a *lot* of carbonated no-sugar beverage
    at home. But this latest round of inflation has put the kibosh to that.
    I have a nice liter-sized insulated cup which holds ice water wonderfully. That's now my standard "sipper" once I've finished with my morning coffee.

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

    Title: Coffee Frappe
    Categories: Beverages, Dairy, Chocolate, Booze
    Yield: 1 servings

    3 c Ice cubes
    1 c Strong coffee; cold
    2 tb Granulated sugar
    2 tb Vanilla syrup
    2 Shots coffee liqueur
    Whipped cream
    Cinnamon
    Chocolate shavings

    Recipe courtesy of Aaron McCargo Jr.

    Add all ingredients to a blender and blend until smooth.
    Pour into a large, tall glass. Garnish with a dollop of
    whipped cream and desired amounts of cinnamon and
    chocolate.

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Sean Dennis@1:18/200 to Dave Drum on Sunday, August 21, 2022 12:23:04
    Dave Drum wrote to Jim Weller <=-

    But not in mine. I used to drink a *lot* of carbonated no-sugar
    beverage at home. But this latest round of inflation has put the kibosh
    to that. I have a nice liter-sized insulated cup which holds ice water wonderfully. That's now my standard "sipper" once I've finished with my morning coffee.

    The carbination really irritates my ulcer else I'd drink more diet soda
    also. These days, I drink diet fruit-flavored drink mix.

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

    Title: Creamy Smoked Salmon and Dill Tart
    Categories: Fish, Appetizers
    Yield: 6 Servings

    5 Filo sheet; thawed
    3 tb Butter, unsalted; melted
    4 lg Egg yolks
    1 tb Dijon mustard; PLUS
    1 ts Dijon mustard
    3 lg Eggs
    1 c Half and half
    1 c Whipping cream
    6 oz Smoked salmon; chopped
    4 Scallion; chopped
    1/4 c Dill, fresh; chopped, OR
    1 tb Dill, dried
    Dill sprigs

    Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1
    phyllo sheet on work surface (cover remaining pieces with plastic
    wrap, then with clean damp towel). Brush phyllo sheet with butter and
    fold in half lengthwise. Brush folded surface with butter. Cut in
    half cross- wise. Place 1 phyllo rectangle, buttered side down, in
    prepared pie plate, covering bottom and letting pastry overhang 1
    section of edge by 1/2-inch. Brush top of phyllo in pie plate with
    butter. Place second phyllo rectangle in pie plate, covering bottom
    and letting pastry over- hang another section of edge by 1/2-inch;
    brush with butter. Repeat process with remaining 4 phyllo sheets,
    making certain entire surface of edge is covered to form crust. Fold
    overhang under to form crust edge flush with edge of pie plate. Brush
    crust edges with butter. (Can be prepared 4 hours ahead. Cover and
    refrigerate.)

    Preheat oven to 350F. Whisk yolks and mustard in medium bowl to
    blend. Beat in eggs, half and half, cream, salmon, onions and chopped
    dill. Season to taste with salt and pepper. Pour into prepared crust.
    Bake until center is set, about 50 minutes. Transfer to rack. Cool.
    Garnish with dill sprigs and serve slightly warm or at room
    temperature.

    NOTE: Purchased phyllo pastry is used here instead of a regular pie
    crust for quick and easy assembly. This tart is best when served at
    room temperature.

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

    MMMMM

    -- Sean


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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sunday, August 21, 2022 18:05:00
    Quoting Dave Drum to Jim Weller <=-

    I never order soda pop with meals in restaurants.

    At sit-down/table service restaurants my usual beverage order
    is tap DD> water w/lemon (if available - to cut the chlorine
    taste).

    Depending on the food, the place and my mood it might be water, beer
    or wine with a coffee after the meal.

    At the Ethiopian place it's often Koseret, an herbal tea made with a
    kind of African lemon verbena related to Mexican oregano.

    Beverage is often included in fats-food meals

    I haven't been to one since Aug 2015 when the old KFC right beside
    my office shut down. Their combo meals allowed for pop to be
    switched out to coffee, tea (the Dene choice), milk (just 1%
    unfortunately), lemonade or for a modest upcharge a bottle of apple
    or orange juice.

    Also they handed out cups and you filled your own drink at the
    fountain and controlled the amount of ice you wanted. If I chose
    that option I'd make a half portion that was 3/4 7-UP and 1/4 Orange
    Crush with just a little ice.

    I used to drink a *lot* of carbonated no-sugar beverage at home.

    I don't do diet drinks at all, just enjoy the real thing
    infrequently and in moderate portions.

    this latest round of inflation has put the kibosh to that.

    Due to inflation but a hotter than usual summer I have increased my
    consumption of soft drinks a bit and am buying less beer ($4.50 for
    a 12 pack vs. $30.00). But mostly I'm drinking a lot of homemade ice
    tea (various kinds) flavoured with fruit juices (again various
    kinds).

    At work my main drink is de-chlorinated reverse-osmosis filtered
    water from the office cooler with a splash of lime juice.



    Cheers

    Jim


    ... Sweet tea WINE? What lunatic came up with that idea?

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  • From Dave Drum@1:18/200 to Sean Dennis on Monday, August 22, 2022 05:04:08
    Sean Dennis wrote to Dave Drum <=-

    But not in mine. I used to drink a *lot* of carbonated no-sugar
    beverage at home. But this latest round of inflation has put the kibosh
    to that. I have a nice liter-sized insulated cup which holds ice water wonderfully. That's now my standard "sipper" once I've finished with my morning coffee.

    The carbination really irritates my ulcer else I'd drink more diet soda also. These days, I drink diet fruit-flavored drink mix.

    I didn't understand that until Uncle Bing 'splained that the dissolved
    CO2 causes the stomacjh to produce more acid. Owtch! My third most drank beverage (after soda and water) would be tomato juice - my local Hy-Vee sometimes has their house brand on sale for 60c/46 oz tin. I stock up
    at those times and keep a jug in the icebox.

    Probably won't work for your ulcer, though. It contains ascorbic acid
    (Vitamin C).

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

    Title: Halal Chicken & Rice - NYC Style
    Categories: Poultry, Rice, Chilies, Curry, Herbs
    Yield: 3 Servings

    3 Boneless chicken thighs
    Basmati rice
    1/2 tb Fresh ginger; fine chopped
    1 lg Tomato; sliced in 1/8ths
    6 oz Tomato juice; small can
    1 lg Onion; in large strips)
    Iceberg Lettuce
    2 cl Garlic
    3 tb Cumin
    3 tb Curry
    Salt & pepper,
    1 tb Paprika
    Hot pepper sauce
    Olive oil

    MMMMM-----------------------TZATZIKI SAUCE----------------------------
    2 c Plain yogurt
    2 cl Garlic
    2 md Cucumbers; peeled, seeded,
    - diced
    1 tb Red wine vinegar
    1 Lemon; juiced
    Olive oil
    Dill

    TZATZIKI SAUCE: Mix olive oil, garlic, dill, vinegar,
    cucumbers and lemon juice into food processor and blend
    until smooth.

    Add olive oil mixture into yogurt and mix.

    CHICKEN AND RICE: Cook rice in pot or rice cooker. You
    can also add in saffron to flavor the rice.

    Heat wok while washing and slicing chicken into strips,
    rub with olive oil and sprinkle salt & pepper.

    Coat wok with olive oil and add chicken. When chicken
    starts to whiten, add onions, cumin, curry powder,
    paprika and tomato juice and cook for 10 min.

    Add about 10 dashes of hot pepper sauce and leave on
    medium heat for 15 min covered.

    Make a bed of rice, and cover half with the chicken and
    sauce. Place lettuce and tomatoes, and generously
    drizzle tzatziki sauce over everything.

    You can add a couple dashes of Chipotle Tabasco if you
    like your food spicier than most.

    From: http://www.nibbledish.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Oh, pardon me, was that *your* culture? So sorry.
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  • From Dave Drum@1:18/200 to Jim Weller on Monday, August 22, 2022 05:21:10
    JIM WELLER wrote to DAVE DRUM <=-

    I never order soda pop with meals in restaurants.

    At sit-down/table service restaurants my usual beverage order
    is tap DD> water w/lemon (if available - to cut the chlorine
    taste).

    Depending on the food, the place and my mood it might be water, beer
    or wine with a coffee after the meal.

    At the Ethiopian place it's often Koseret, an herbal tea made with a
    kind of African lemon verbena related to Mexican oregano.

    Beverage is often included in fats-food meals

    I haven't been to one since Aug 2015 when the old KFC right beside
    my office shut down. Their combo meals allowed for pop to be
    switched out to coffee, tea (the Dene choice), milk (just 1% unfortunately), lemonade or for a modest upcharge a bottle of apple
    or orange juice.

    My local fats food places allow the switch to coffee or iced tea with
    their combo meals - milk (8 oz carton) or OJ (only juice choice) is an upcharge.

    Also they handed out cups and you filled your own drink at the
    fountain and controlled the amount of ice you wanted. If I chose
    that option I'd make a half portion that was 3/4 7-UP and 1/4 Orange
    Crush with just a little ice.

    I used to drink a *lot* of carbonated no-sugar beverage at home.

    I don't do diet drinks at all, just enjoy the real thing
    infrequently and in moderate portions.

    I've been doing diet soda since well before I was diagnosed as an extra
    sweet (diabetic). Just figured all that extra suager couldn't be good
    for me.

    this latest round of inflation has put the kibosh to that.

    Due to inflation but a hotter than usual summer I have increased my consumption of soft drinks a bit and am buying less beer ($4.50 for
    a 12 pack vs. $30.00). But mostly I'm drinking a lot of homemade ice
    tea (various kinds) flavoured with fruit juices (again various
    kinds).

    Current soda vs beer at one of my local stupormarkups - 24 pack (case)
    pricing is U$8.99 for Coke or Pepsi and U$16.99 for Miller, Buttwiper
    or Coors beer.

    At work my main drink is de-chlorinated reverse-osmosis filtered
    water from the office cooler with a splash of lime juice.

    Diff'rent strokes and all that.

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

    Title: Trout in Beer Sauce
    Categories: Seafood, Beer, Sauces
    Yield: 6 Servings

    4 tb Oil
    1 lg Onion; diced
    2 tb Flour
    1 1/2 c Beer; not LITE
    2 tb Brown sugar
    1/4 ts Pepper
    2 ts Worcestershire sauce
    3 lb Trout; in 6 pieces

    In a large skillet, saute diced onion in hot oil until
    it becomes translucent.

    Add flour to onions and, stirring constantly, cook for
    2 minutes. Add beer, brown sugar, pepper, and
    Worcestershire sauce to skillet and heat until sauce
    thickens.

    Stir constantly.

    Carefully place fish pieces in skillet. Cook until fish
    flakes easily with a fork.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Monday, August 22, 2022 12:35:04
    Hi Jim,

    Quoting Dave Drum to Jim Weller <=-

    I never order soda pop with meals in restaurants.

    At sit-down/table service restaurants my usual beverage order
    is tap DD> water w/lemon (if available - to cut the chlorine
    taste).

    I'm with Dave most of the time on water with lemon to drink. Tried lime
    once but I'd rather have the lemon.

    Depending on the food, the place and my mood it might be water, beer
    or wine with a coffee after the meal.

    At the Ethiopian place it's often Koseret, an herbal tea made with a
    kind of African lemon verbena related to Mexican oregano.

    That sounds interesting. We tried an Ethiopian place in Raleigh about 8
    years ago but I don't recall seeing that on the menu. Haven't been back,
    so many places to choose from in this area. (G)


    Beverage is often included in fats-food meals

    I haven't been to one since Aug 2015 when the old KFC right beside
    my office shut down. Their combo meals allowed for pop to be
    switched out to coffee, tea (the Dene choice), milk (just 1% unfortunately), lemonade or for a modest upcharge a bottle of apple
    or orange juice.

    Most fast food places are now, thankfully, allowing more choices, even
    in combo meals. We usually ask for a salad instead of the fries.

    Also they handed out cups and you filled your own drink at the
    fountain and controlled the amount of ice you wanted. If I chose

    I usually go for Diet Coke, no ice.

    that option I'd make a half portion that was 3/4 7-UP and 1/4 Orange
    Crush with just a little ice.

    Have you seen the machines Coke has out where you can get your choice of
    Coke products? Around here, Wegman's has one in their food court area
    and PDQ (mostly chicken, not as good as CFA, IMO) has one. I usually go
    for raspberry Diet Coke, again, no ice.

    We've bought flavored sparkling water during the summer for several
    years now. Depending on the brand you buy, the flavoring is either very
    subtle or more pronounced. Also, last time we made a major Sam's (or
    maybe it was Costco, I forget which) run, we found a box of 3 dozen
    Zevia sodas. They're made with stevia, no artificial colors or flavors.
    The box had 6 of each root beer, cream, cola, ginger ale, grape and
    black cherry. Bought it about a month ago and we're barely half thru it.


    At work my main drink is de-chlorinated reverse-osmosis filtered
    water from the office cooler with a splash of lime juice.

    We have a reverse osmosis filter on our kitchen sink also. It was one of
    the first projects Steve did after we bought the house; the water is
    used for drinking and cooking.

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


    ... Not all questions worth asking have answers...

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  • From Dave Drum@1:18/200 to Ruth Haffly on Wednesday, August 24, 2022 05:28:02
    Ruth Haffly wrote to JIM WELLER <=-

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I
    usually go for raspberry Diet Coke, again, no ice.

    I have seen them but straight up Coke Zero or Diet A&W work well for mt.
    And, if I can find it the Zero Sugar Dr. Pepper w/Cream Soda is very nice.

    We've bought flavored sparkling water during the summer for several
    years now. Depending on the brand you buy, the flavoring is either very subtle or more pronounced. Also, last time we made a major Sam's (or
    maybe it was Costco, I forget which) run, we found a box of 3 dozen
    Zevia sodas. They're made with stevia, no artificial colors or flavors. The box had 6 of each root beer, cream, cola, ginger ale, grape and
    black cherry. Bought it about a month ago and we're barely half thru
    it.

    I use the flavoured seltzers in my rotation of canned soda. And sometimes
    just plain ol' Club Soda. The flavours are usually very subtle. But it's
    all right-proper Belch Water. Bv)=

    At work my main drink is de-chlorinated reverse-osmosis filtered
    water from the office cooler with a splash of lime juice.

    We have a reverse osmosis filter on our kitchen sink also. It was one
    of the first projects Steve did after we bought the house; the water is used for drinking and cooking.

    I learned, when keeping an aquarium w/tropical fish that you can let
    tap water sit out in an open vessel and the chlorine in the water will
    out-gas on its own in 24 hours. Learned that from my fish vendor, Aquaria Unlimited. You can also just boil the water for 8 to 10 minutes. So
    saith https://smartaquariumguide.com/dechlorinate-tap-water-without-chemicals/

    Which also mentions your reverse osmosis thingie. Bv)=

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

    Title: Goldfish Bread (bungeoppang)
    Categories: Breads, Dairy, Beans
    Yield: 6 snacks

    100 g (3 1/2 oz) A-P flour
    45 g (1 1/2 oz) rice flour
    1/2 ts Salt
    1/2 ts Bicarbonate of soda (baking
    - soda)
    1/2 ts Baking powder
    2 tb Caster (superfine) sugar
    1 lg Egg
    185 mL (6 fl oz/3/4 c) full-cream
    - (whole) milk
    1 tb Vegetable oil
    3 tb Sweet red (anko) bean paste*

    For this recipe you will need a goldfish mould, which
    can be purchased from baking shops or online.

    Sift all the dry ingredients into a large bowl. In
    another bowl, whisk the egg and milk together. Pour the
    egg mixture into the dry ingredients and whisk until you
    have a smooth batter with no lumps. Pour the batter
    through a fine-mesh sieve into a jug.

    The goldfish mould can make two bread fish at a time.
    Heat the mould in a frying pan for 2 minutes over medium
    heat until it is nice and hot, then reduce the heat to
    low. Carefully open the mould and brush the inside
    lightly with vegetable oil.

    Pour some batter into the fish shapes until they are
    about one-third full; just enough to cover the bottom.
    Add 2 teaspoons of red bean paste to the centre of each
    fish, making sure not to overfill them or the batter
    will spill out when cooking and wongCOt seal properly.
    Pour in enough of the remaining batter to cover the red
    bean paste and fill the fish shapes.

    Seal the mould tightly and cook for 3-4 minutes over
    medium heat, then turn the mould over and cook for
    another 3 minutes on the other side. Open the mould to
    check the bread is cooked. It should be golden and
    crispy on both sides. If itgCOs not, reseal the mould and
    cook for another 1-2 minutes, turning regularly, until
    the bread is cooked. Remove from the heat.

    Carefully remove the bread fish from the mould and serve
    while they are still piping hot. Repeat with the
    remaining batter and bean paste to make six in all.

    COOK'S NOTES: Oven temperatures are for conventional; if
    using fan-forced (convection), reduce the temperature by
    20+|C. | We use Australian tablespoons and cups: 1
    teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup
    equals 250 ml. | All herbs are fresh (unless specified)
    and cups are lightly packed. | All vegetables are medium
    size and peeled, unless specified. | All eggs are 55-60
    g, unless specified.

    * Sweet red (anko) bean paste is available from Korean
    grocery stores. It usually comes as a thick tinned paste

    Makes 6 bread fish

    RECIPE FROM: https://www.sbs.com.au

    Uncle Dirty Dave's Archives

    MMMMM

    ... Sentimentality is the emotional promiscuity of those who have no sentiment. ___ MultiMail/Win v0.52

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  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Wednesday, August 24, 2022 22:21:00
    Quoting Ruth Haffly to Jim Weller <=-

    I never order soda pop with meals in restaurants ...
    it might be water, beer or wine with a coffee after

    Beverage is often included in fats-food meals

    I haven't been to one since Aug 2015

    Correction: I've been to Fat Burger twice since then.

    Have you seen the machines Coke has out

    Nope. See above.

    Continuing with the radish sprouts ...

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

    Title: Broiled Salmon Teriyaki Salad With Asian Dressing
    Categories: Hawaiian, Salmon, Mushrooms, Eggs, Salads
    Yield: 1 serving

    8 oz Salmon
    1 Lemon wedge
    1 Sheet won ton, cut into
    14 Strips
    6 oz Mixed greens
    2 lg Shiitake mushrooms, cut into
    14 Strips
    4 Pcs baby corn
    1 Celery stick
    1 Carrot stick
    1 Tomato wedge
    1 Boiled egg
    4 oz Radish sprouts
    12 ts Pickle ginger
    12 ts Black sesame seeds
    Dressing:
    4 Cloves garlic, minced
    4 tb Sesame seeds, toasted
    3 oz Sesame oil
    2 c Vinegar
    4 c Oil
    1 ts Salt
    1 ts Pepper
    1 tb Sugar
    1/2 c Shoyu
    1/2 c Oyster sauce

    In a large mixing bowl, toss mixed greens with dressing. Place on
    plate, garnish with Shiitake mushrooms, baby corn, celery stick,
    tomato wedge, egg, radish sprouts, pickle ginger and black sesame
    seeds. Place salmon on top and serve.

    Andy and Marian Wong, Byron II Steakhouse, Honolulu

    Source: Hari Kojima's TV show "Hari's Kitchen"

    MMMMM


    Cheers

    Jim


    ... When did Santa Claus drinking Coke become a tradition?

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wednesday, August 24, 2022 13:50:52
    Hi Dave,

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I

    I have seen them but straight up Coke Zero or Diet A&W work well for
    mt. And, if I can find it the Zero Sugar Dr. Pepper w/Cream Soda is
    very nice.

    So often, Diet (or Zero) Coke, or diet pepsi, is the only diet drink
    available at many places to eat. That's why we so often order water with
    lemon in restaurants. Sometimes I'll splurge on a Diet Coke, rare but
    known to occaisionally happen, a diet pepsi.


    We've bought flavored sparkling water during the summer for several
    years now. Depending on the brand you buy, the flavoring is either very subtle or more pronounced. Also, last time we made a major Sam's (or
    maybe it was Costco, I forget which) run, we found a box of 3 dozen
    Zevia sodas. They're made with stevia, no artificial colors or flavors. The box had 6 of each root beer, cream, cola, ginger ale, grape and
    black cherry. Bought it about a month ago and we're barely half thru
    it.

    I use the flavoured seltzers in my rotation of canned soda. And
    sometimes just plain ol' Club Soda. The flavours are usually very
    subtle. But it's all right-proper Belch Water. Bv)=

    There are a number of companies around that can sparkling water. Used to
    be, most boxes had a dozen cans, La Croix usually the exception with 8
    cans to the box. Now, it seems, most canners put 8 in a box, sometimes
    6, but Wegman's has stayed with a dozen. They've got a good assortment
    of flavors to choose from as well; ginger is one that both Steve and I
    like. We tried their lime ginger but it wasn't as good as the straight
    ginger.

    At work my main drink is de-chlorinated reverse-osmosis filtered
    water from the office cooler with a splash of lime juice.

    We have a reverse osmosis filter on our kitchen sink also. It was one
    of the first projects Steve did after we bought the house; the water is used for drinking and cooking.

    I learned, when keeping an aquarium w/tropical fish that you can let
    tap water sit out in an open vessel and the chlorine in the water will out-gas on its own in 24 hours. Learned that from my fish vendor,

    We used to do that when we had aquariums. IIRC, in Germany, especially
    in Berlin where the water had a high sulpher content, we'd run tap water
    thru a distiller before using either for drinking/cooking or aquarium
    use.


    Aquaria Unlimited. You can also just boil the water for 8 to 10
    minutes. So
    saith https://smartaquariumguide.com/dechlorinate-tap-water-without-ch micals/

    Which also mentions your reverse osmosis thingie. Bv)=

    It works tho we did have to replace the tank a couple of years ago.
    Don't remember just what the issue was but it was an easy change out.

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


    ... If you're trying to drive me crazy, you're too late.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Friday, August 26, 2022 01:31:00
    On 08-24-22 13:50, Ruth Haffly <=-
    spoke to Dave Drum about soda pop <=-

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I

    The local Five-Guys has one of those machines also.

    So often, Diet (or Zero) Coke, or diet pepsi, is the only diet drink available at many places to eat. That's why we so often order water
    with lemon in restaurants. Sometimes I'll splurge on a Diet Coke, rare
    but known to occaisionally happen, a diet pepsi.

    It seems that many restaurants have an exclusive contract with pepsi or
    with coke. If you ask for some flavor of coke, the response might well
    be "is pepsi alright?".


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

    Title: Fast Ranch Chicken
    Categories: chicken
    Yield: 4 Servings

    1/2 c Salsa (your choice)
    2 c Cubed cooked chicken
    1 cn Cream of chicken soup
    (Low Fat works fine)
    1 c Sour cream
    (No fat works fine)
    1 cn Diced green chili
    1 c Shredded cheddar cheese
    Tostadas or doritos
    OR 1 pkg corn tortilas

    Preheat oven to 375 degrees. Spray bottom of 7 x 11 pan with Pam.

    Mix soup, sour cream, cubed chicken, chilis together.

    Grate cheese. (OR use pre shredded mexican mix cheese)


    NEW DIRECTIONS:

    Spread salsa on bottom of pan

    one layer of Tortillas

    1/2 chicken mixture

    another layer of tortilla

    1/2 chicken mixture

    Another layer of tortilla

    All of the cheese

    Bake for 30 min. Let stand 10 min before cutting into serving pieces.

    Last made; 6/14/07

    Weight Watchers Points 9 per serving - serves 4

    MMMMM


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  • From Dave Drum@1:18/200 to Ruth Haffly on Friday, August 26, 2022 04:47:04
    Ruth Haffly wrote to Dave Drum <=-

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I

    I have seen them but straight up Coke Zero or Diet A&W work well for
    mt. And, if I can find it the Zero Sugar Dr. Pepper w/Cream Soda is
    very nice.

    So often, Diet (or Zero) Coke, or diet pepsi, is the only diet drink available at many places to eat. That's why we so often order water
    with lemon in restaurants. Sometimes I'll splurge on a Diet Coke, rare
    but known to occaisionally happen, a diet pepsi.

    I gave up on Burpsie Cola (Pepsi) years ago. Their colas are so tooth-
    achingly sweet ... even their diet stuff. Back around the turn of the
    century Pepsi came out with a "diet" product called Pepsi One - claiming
    but a single calorie in a 12 oz. serving. And it was pretty good tasting
    a lot like Coca Cola. But it was hard to find and the gas station where
    I worked at the time could not get the route driver to leave more than
    minimal amounts of product - which always sold out quickly. Then Pepsi
    started promoting the "Pepsi One" and lots of product was available.
    Sadly they had reformulated it away from the original taste. It did not
    sell well.

    We've bought flavored sparkling water during the summer for several
    years now. Depending on the brand you buy, the flavoring is either very subtle or more pronounced. Also, last time we made a major Sam's (or
    maybe it was Costco, I forget which) run, we found a box of 3 dozen
    Zevia sodas. They're made with stevia, no artificial colors or flavors. The box had 6 of each root beer, cream, cola, ginger ale, grape and
    black cherry. Bought it about a month ago and we're barely half thru
    it.

    I use the flavoured seltzers in my rotation of canned soda. And
    sometimes just plain ol' Club Soda. The flavours are usually very
    subtle. But it's all right-proper Belch Water. Bv)=

    There are a number of companies around that can sparkling water. Used
    to be, most boxes had a dozen cans, La Croix usually the exception with
    8 cans to the box. Now, it seems, most canners put 8 in a box,
    sometimes 6, but Wegman's has stayed with a dozen. They've got a good assortment of flavors to choose from as well; ginger is one that both Steve and I like. We tried their lime ginger but it wasn't as good as
    the straight ginger.

    Haven't seen ginger. I like grapefruit, cranberry and cherry flavoured
    seltzers though.

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

    Title: Christy's No Fail Pepsi Pork Roast
    Categories: Pork, Soups, Vegetables
    Yield: 6 Servings

    4 lb Pork roast
    10 3/4 oz Can golden mushroom soup
    12 oz Pepsi Cola
    Salt & ground black pepper
    Onion granules
    Garlic granules
    1 tb Worcestershire sauce
    Cooking spray

    Set oven @ 225+|F/107+|C.

    Spray large skillet with cooking spray. Sprinkle liberal
    amount of salt/pepper on roast with rub into all sides
    of roast. Dust with onion/garlic granules and rub into
    all sides of roast. On medium high heat, sear the roast
    on all sides.

    In a small roasting pan, pour Pepsi/Worctershire Sauce
    and mix together.

    Put seared roast in roasting pan and spread the Golden
    Mushroom soup over the top (do not dillute). Place lid
    on roasting pan.

    Bake for 5 hours. Your home will smell wonderful all day
    while this slow cooking.

    The liquids/drippings from this roast makes a wonderful
    gravy to pour over homemade egg noodles!!

    By Christy Lowrance - Carrollton, IL

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:18/200 to Dale Shipp on Friday, August 26, 2022 04:57:06
    Dale Shipp wrote to Ruth Haffly <=-

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I

    The local Five-Guys has one of those machines also.

    So often, Diet (or Zero) Coke, or diet pepsi, is the only diet drink available at many places to eat. That's why we so often order water
    with lemon in restaurants. Sometimes I'll splurge on a Diet Coke, rare
    but known to occaisionally happen, a diet pepsi.

    It seems that many restaurants have an exclusive contract with pepsi or with coke. If you ask for some flavor of coke, the response might well
    be "is pepsi alright?".

    Godfather's Pizza (regional chain) which has a nice buffet features
    Jones Soda in their dispensers. Every time I go there is some new and
    esoteric flavour available. Bv)= I stick with my usual tap water and
    lemon. But my companions often try out the "different" flavours.

    They even had one called " Big Ass Canned Ham Soda" at one time.

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

    Title: Ham Tetrazzini
    Categories: Pork, Pasta, Vegetables, Cheese
    Yield: 6 Servings

    1/2 c Onion; chopped
    10 3/4 oz Healthy Request Cream of
    - Mushroom soup
    2 tb Canned chopped pimiento
    3/4 c Shredded, reduced-fat
    - yellow cheese
    2 c Cooked spaghetti; in short
    - lengths
    1 c Diced Dubuque 97% fat-free
    - ham
    1 c Frozen peas
    2 tb Chopped fresh parsley
    +=OR=+
    2 ts Dried parsley
    1/8 ts Black pepper; to taste

    In a large skillet sprayed with butter-flavored cooking
    spray, saute ham and onion until onion is tender, about
    5 minutes. Stir in mushroom soup and cheddar cheese.
    Cook over low heat, stirring often, until cheese melts.

    Add peas, pimiento, parsley, black pepper, and spaghetti.
    Mix well to combine. Lower heat and simmer 5 to 10 min.,
    stirring often.

    HINT: 1 1/2 cups uncooked spaghetti usually cook to about
    2 cups finished.

    NOTE: For a nice flavor change, substitute low-fat cream
    of chicken soup for the Healthy Request cream of
    mushroom soup.

    Serves 6 (1 cup each)

    Posted to EAT-LF Digest by Kat on Apr 17, 1998

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Thursday, August 25, 2022 12:05:16
    Hi Jim,

    I never order soda pop with meals in restaurants ...
    it might be water, beer or wine with a coffee after

    Beverage is often included in fats-food meals

    I haven't been to one since Aug 2015

    Correction: I've been to Fat Burger twice since then.

    That's one we don't have in the States. Cute name, probably indicative
    of what someone would look like after over indulging in what they offer.
    (G)


    Have you seen the machines Coke has out

    Nope. See above.

    It's a gimmick, true, but does offer more of a variety than the drinks
    usually offered. I can get diet soda in a range of flavors instead of
    being limited to just one. I started drinking the diet sodas 30 some
    years ago, as a way to cut some sugar out of my diet--at the time I was drinking 2 12 ounce cans of soda a day. Now I may have one a week, if
    that, but still diet to still control the amount of sugar I consume.

    Continuing with the radish sprouts ...

    Title: Broiled Salmon Teriyaki Salad With Asian Dressing
    Categories: Hawaiian, Salmon, Mushrooms, Eggs, Salads
    Yield: 1 serving

    Something different, may give it a try.


    Andy and Marian Wong, Byron II Steakhouse, Honolulu

    I think that's new since we came back from HI, but it's been 16 years
    already that we've been on the main land.

    ... When did Santa Claus drinking Coke become a tradition?

    When some advertiser drew a picture, I think in the 1930s, and it became popular.

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


    ... Some are so educated they can bore you on almost any subject

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Dave Drum on Saturday, August 27, 2022 00:08:00
    On 08-26-22 04:57, Dave Drum <=-
    spoke to Dale Shipp about Re: soda pop <=-

    Godfather's Pizza (regional chain) which has a nice buffet features
    Jones Soda in their dispensers. Every time I go there is some new and esoteric flavour available. Bv)= I stick with my usual tap water and lemon. But my companions often try out the "different" flavours.

    Our favored flavor fix from the coke machine is Barg's Root beer.

    They even had one called " Big Ass Canned Ham Soda" at one time.

    You made me recall that a local hardware store near Columbia had a end
    rack display of vintage soda bottles. I think that Dave Sacerdote would
    have really liked to have had a look at them, but it never happened and probably never will.


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

    Title: Dutch Potatoes
    Categories: For two, Tested
    Yield: 2 Servings

    1/4 c Chopped onion
    2 ts Butter
    2 c Cubed peeled potatoes
    1 c Sliced fresh carrots
    1/4 c Sour cream
    ds Salt to taste
    ds Pepper to taste

    MMMMM--------------------------OPTIONAL-------------------------------
    Snipped chives
    Or sliced green onion tops

    Saute onion in butter for 8 minutes or so or until golden brown. Set
    aside

    Place potatoes and carrots in a saucepan and cover with water. Bring
    to a boil. Reduce heat, cover and cook fosr 15 minutes OR until
    tender. Drain.

    Place potatoes and carrots back into saucepan, mash potatoes and
    carrots. Beat in onion, sour cream and alt and pepper.

    Place in serving bowl and sprinkle with chives or sliced green onion
    tops.

    Tested 11/14/05 - Nice flavor, will make again. Maybe add more
    onions.

    Signature recipe of Perlene Hoekema. Cooking for Two Mag. Fall 2005

    MMMMM



    ... Shipwrecked in Silver Spring, Maryland. 00:14:13, 27 Aug 2022
    ___ Blue Wave/DOS v2.30

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  • From Dave Drum@1:3634/12 to Dale Shipp on Saturday, August 27, 2022 05:05:00
    Dale Shipp wrote to Dave Drum <=-

    Godfather's Pizza (regional chain) which has a nice buffet features
    Jones Soda in their dispensers. Every time I go there is some new and esoteric flavour available. Bv)= I stick with my usual tap water and lemon. But my companions often try out the "different" flavours.

    Our favored flavor fix from the coke machine is Barg's Root beer.

    Barq's is OK. As was Hires ... whixh I haven't seen around for decades.
    Dad's is pretty good and still available even if you have to search for
    it. I also like(d) IBC until it was acquired by Dr.Pepper/Keurig and reformulated to enhance their bottom line. But, good ol' A&W has remained
    firm and steady through the years.

    They even had one called " Big Ass Canned Ham Soda" at one time.

    You made me recall that a local hardware store near Columbia had a end rack display of vintage soda bottles. I think that Dave Sacerdote
    would have really liked to have had a look at them, but it never
    happened and probably never will.

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

    Title: Homemade Sassafras Root Beer
    Categories: Beverages, Herbs
    Yield: 5 Pints

    Several roots; (including
    - some green stems) from
    - sassafras saplings, about
    - 30-40 inches worth of 1/4"
    - thick roots-enough to fill
    - one cup when you chop them
    - in 1/2" pieces)
    4 c Water
    2 Cloves
    1/2 ts Anise seeds; can sub fennel
    4 Allspice berries
    1 (1") stick cinnamon
    1/4 c Molasses
    1 c Sugar
    2 qt Soda water

    Scrub the roots clean of any dirt. Cut the roots into
    1/2" long pieces. (The roots can be tough, if you have
    a pair of pruning shears, they work great to cut the
    roots.) If you have a few green stems, you can include
    them too, but you should have mostly roots. Cut up as much
    as you need to fill one cup. Put the roots into a small
    pot and cover with 4 cups of water. Add the cloves, anise
    seeds, allspice berries, and cinnamon stick. Bring to a
    boil, reduce to a simmer, and simmer for 25 minutes. Add
    the molasses and simmer for 5 minutes more. Remove from
    heat.

    Strain through cheesecloth or a fine mesh sieve lined with
    a paper towel. Rinse out the pot. Return the liquid to the
    pot. Add the sugar, heat until just a simmer and the sugar
    has dissolved. Remove from the heat and let cool.

    To assemble the root beer, fill a glass with ice cubes,
    add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
    syrup to 2/3 cups of soda water. Add more soda water if
    you want it more diluted, add more syrup if you want it
    stronger.

    Yield: Makes about 2 1/2 quarts.

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Read enclosed instructions carefully before opening.
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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Friday, August 26, 2022 15:27:55
    Hi Dale,


    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I

    The local Five-Guys has one of those machines also.

    Have you tried it? The number/assortment of flavors from one machine is amazing!


    So often, Diet (or Zero) Coke, or diet pepsi, is the only diet drink available at many places to eat. That's why we so often order water
    with lemon in restaurants. Sometimes I'll splurge on a Diet Coke, rare
    but known to occaisionally happen, a diet pepsi.

    It seems that many restaurants have an exclusive contract with pepsi
    or with coke. If you ask for some flavor of coke, the response might
    well be "is pepsi alright?".

    To which I usually say "no" and ask for water instead.

    I'm typing one handed again. Yesterday during a heavy rainstorm I fell
    on the way into the house. Ended up breaking 2 bones in my right hand
    and my left kneecap. Big time ouch!!!

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


    ... I'm clinging to sanity by a thread. Hand me those scissors.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Friday, August 26, 2022 15:35:35
    Hi Dave,


    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court

    I have seen them but straight up Coke Zero or Diet A&W work well for
    mt. And, if I can find it the Zero Sugar Dr. Pepper w/Cream Soda is
    very nice.

    So often, Diet (or Zero) Coke, or diet pepsi, is the only diet drink available at many places to eat. That's why we so often order water
    with lemon in restaurants. Sometimes I'll splurge on a Diet Coke, rare
    but known to occaisionally happen, a diet pepsi.

    I gave up on Burpsie Cola (Pepsi) years ago. Their colas are so tooth- achingly sweet ... even their diet stuff. Back around the turn of the

    Years ago my mom inherited some stock in Coke. Before that, I'd had one
    or the other on a more limited basis but then my folks strted buying all
    Coke products and I went with that in other places. Pepsi became too
    sweet so I pretty much gave that up, except on rare occaisions and its continued to be my norm.

    century Pepsi came out with a "diet" product called Pepsi One -
    claiming but a single calorie in a 12 oz. serving. And it was pretty
    good tasting a lot like Coca Cola. But it was hard to find and the gas station where I worked at the time could not get the route driver to
    leave more than

    It was the same with "New Coke" in our area of central Texas (Fort Hood)
    until Coke pulled it. Could get it in commissaries in Germany in the
    late 80s for a while, then it was pulled also.

    minimal amounts of product - which always sold out quickly. Then Pepsi started promoting the "Pepsi One" and lots of product was available.
    Sadly they had reformulated it away from the original taste. It did
    not sell well.

    We've bought flavored sparkling water during the summer for several
    years now. Depending on the brand you buy, the flavoring is either very subtle or more pronounced. Also, last time we made a major Sam's (or
    maybe it was Costco, I forget which) run, we found a box of 3 dozen
    Zevia sodas. They're made with stevia, no artificial colors or flavors.

    I use the flavoured seltzers in my rotation of canned soda. And
    sometimes just plain ol' Club Soda. The flavours are usually very
    subtle. But it's all right-proper Belch Water. Bv)=

    Belch water fits! I don't burp as much with Coke as I do the sparkling
    waters.

    sometimes 6, but Wegman's has stayed with a dozen. They've got a good assortment of flavors to choose from as well; ginger is one that both Steve and I like. We tried their lime ginger but it wasn't as good as
    the straight ginger.

    Haven't seen ginger. I like grapefruit, cranberry and cherry flavoured seltzers though.

    It's a Wegman's own flavor, not seen it in other brands.

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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to DALE SHIPP on Saturday, August 27, 2022 22:25:00
    Quoting Dale Shipp to Ruth Haffly <=-

    It seems that many restaurants have an exclusive contract with
    pepsi or with coke.

    Both companies offer better prices if a place or a chain goes
    exclusively with just one company.

    "is pepsi alright?".

    The classic response is, "Is monopoly money alright for your tip?"

    radish sprouts

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

    Title: Chestnut Rice
    Categories: Rice, Nuts, Mushrooms
    Yield: 4 Servings

    2 md Dried Shiitake mushrooms
    2 c Rinsed short or
    Medium grain rice,
    Preferably shinmai
    2 1/3 c Water (use 3 tb less
    water if using Shinmai)
    1 (7-oz ) jar chestnuts in
    Heavy syrup, drained
    1 sm Sweet potato, peeled, diced
    1 ts Salt
    2 tb Light soy sauce (Usukuchi
    Shoyu)
    2 tb Mirin
    1 tb Toasted sesame seeds
    Radish sprouts (Kaiware
    Daikon)

    Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut
    off stems. Dice mushrooms. In a 3-quart saucepan, combine rinsed rice
    and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain
    well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes,
    salt, soy sauce and mirin to saucepan with rice; stir. Bring to a
    boil. Reduce heat to low. Cover saucepan with a tight-fitting lid.
    Simmer 15 minutes. Remove from heat.

    Let stand, covered and undisturbed, 10 minutes. Carefully break up
    rice mixture with a dampened wooden rice paddle or spatula. Spoon
    rice mixture into serving bowls. Sprinkle with sesame seeds and
    radish sprouts.

    From: "Buffy Lyer" on rec.food.cooking

    Shinmai is freshly harvested rice.

    Usukuchi is a thin, salty, light coloured style of soy sauce made
    with soy beans and sweetened fermented rice. It can be but is not
    necessarily wheat or gluten free.

    Kaiware is the Japanese word for Daikon sprouts.

    -JW

    MMMMM



    Cheers

    Jim


    ... Warning! Wasabi is not the Japanese word for guacamole.

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  • From Dave Drum@1:18/200 to Ruth Haffly on Sunday, August 28, 2022 04:39:06
    Ruth Haffly wrote to Dave Drum <=-

    I gave up on Burpsie Cola (Pepsi) years ago. Their colas are so tooth- achingly sweet ... even their diet stuff. Back around the turn of the

    Years ago my mom inherited some stock in Coke. Before that, I'd had one
    or the other on a more limited basis but then my folks strted buying
    all Coke products and I went with that in other places. Pepsi became
    too sweet so I pretty much gave that up, except on rare occaisions and
    its continued to be my norm.

    century Pepsi came out with a "diet" product called Pepsi One -
    claiming but a single calorie in a 12 oz. serving. And it was pretty
    good tasting a lot like Coca Cola. But it was hard to find and the gas station where I worked at the time could not get the route driver to
    leave more than

    It was the same with "New Coke" in our area of central Texas (Fort
    Hood) until Coke pulled it. Could get it in commissaries in Germany in
    the late 80s for a while, then it was pulled also.

    New Coke (I tried it). I couldn't tell in a blind taste test whether
    I was sipping New Coke or Pepsi. FEH! I gave it a good leaving alone.
    As did most others.

    minimal amounts of product - which always sold out quickly. Then Pepsi started promoting the "Pepsi One" and lots of product was available.
    Sadly they had reformulated it away from the original taste. It did
    not sell well.

    We've bought flavored sparkling water during the summer for several
    years now. Depending on the brand you buy, the flavoring is either very subtle or more pronounced. Also, last time we made a major Sam's (or
    maybe it was Costco, I forget which) run, we found a box of 3 dozen
    Zevia sodas. They're made with stevia, no artificial colors or flavors.

    I use the flavoured seltzers in my rotation of canned soda. And
    sometimes just plain ol' Club Soda. The flavours are usually very
    subtle. But it's all right-proper Belch Water. Bv)=

    Belch water fits! I don't burp as much with Coke as I do the sparkling waters.

    sometimes 6, but Wegman's has stayed with a dozen. They've got a good assortment of flavors to choose from as well; ginger is one that both Steve and I like. We tried their lime ginger but it wasn't as good as
    the straight ginger.

    Haven't seen ginger. I like grapefruit, cranberry and cherry flavoured seltzers though.

    It's a Wegman's own flavor, not seen it in other brands.

    Someone is making it for them - many labels have ginger seltzer availabe Langers Origanic, AVEC Mixers, Polar (the brand I usually buy) Bubly (8
    packs), Nixie, Lifewater, etc. My favourite Polar flavour (currently)
    is Cranberry-Lime.

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

    Title: Turkey Thighs w/Pickled Cranberries & Onions For Two
    Categories: Poultry, Herbs, Fruits, Citrus, Vegetables
    Yield: 2 servings

    1 Lemon
    2 cl Garlic; grated, pressed or
    - minced
    1 tb Minced fresh thyme leaves
    1 1/2 lb Bone-in, skin-on turkey
    - thighs
    Salt & black pepper
    1 md Red onion; thin sliced
    1/2 c Coarse chopped cranberries
    1 tb Fresh lime juice
    2 ts Granulated sugar
    2 tb Unsalted butter; into cubes
    1/4 c Chopped fresh cilantro,
    Basil or parsley leaves; for
    - serving

    Finely grate 1/2 teaspoon zest from the lemon and put it
    in a small bowl with the garlic and thyme. Halve the
    lemon and squeeze 1 tablespoon of the juice into the
    bowl. Mix everything into a paste.

    Pat the turkey thighs dry and season with salt and
    pepper. Smear turkey with the paste and place thighs on
    a plate. Refrigerate, uncovered, so the skin can dry
    out, for at least 2 hours and up to 2 days.

    Meanwhile, squeeze the remaining juice from the lemon
    halves into a medium bowl. Add the onion, cranberries,
    lime juice, sugar and 1/4 teaspoon salt, tossing well.
    Let the mixture sit at room temperature, tossing
    occasionally, until the onions wilt and turn pink, 1
    hour. Cover and refrigerate until serving. (These can be
    made up to 3 days in advance.)

    Set oven @ 375+|F/190+|C.

    Put turkey thighs on a baking pan and dot with butter.
    Roast the thighs for 40 to 50 minutes, until the skin is
    crisp, the meat is cooked through and the juices run
    clear. (No need to rest here.)

    Serve turkey with a little of the cranberries and
    pickles on top, with herbs scattered over everything.

    By: Melissa Clark

    Yield: 2 servings

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... "You don't need a sliver fork to eat good food." -- Paul Prudhomme
    ___ MultiMail/Win v0.52

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    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Sunday, August 28, 2022 14:22:00
    On 08-26-22 15:27, Ruth Haffly <=-
    spoke to Dale Shipp about soda pop <=-

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court
    area and PDQ (mostly chicken, not as good as CFA, IMO) has one. I

    The local Five-Guys has one of those machines also.

    Have you tried it? The number/assortment of flavors from one machine
    is amazing!

    We have used it, and I think that is a good thing. Normal fountain
    sodas are usually limited to 6-8 choices.

    I'm typing one handed again. Yesterday during a heavy rainstorm I fell
    on the way into the house. Ended up breaking 2 bones in my right hand
    and my left kneecap. Big time ouch!!!

    Ouch indeed! How long will your hand be out of action?

    I recall that you make your own croutons and bread stuffing. Perhaps
    this recipe will give you some other ideas for spicing them.

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

    Title: Croutons
    Categories: Tested, Easy
    Yield: 1 Batch

    3 ea Potato Hamburger Buns
    (Or other bread)
    *I used entire loaf of
    Potato bread - very fluffy
    (I used 4 cups of cubes
    Each of two times)
    3 tb To
    6 tb Olive oil
    1/2 tb Seasoned salt
    OR
    Garlic powder
    Parm cheese
    Italian spices
    Salt & Pepper

    Cut buns into bite size pieces

    You can use bread which can be fresh or day old bread

    Place pieces of bread in a bowl and drizzle oil over as you stir to
    coat each piece. (Feel free to use more or less oil if you desire)

    Spinkle with seasoning salt (or any spice combination you might want)

    Try garlic powder, oregano, italian seasoning or any combination of
    them.

    Bake at 350 for about 20 minutes, stirring once. (Reads 325 in conv.
    oven)

    NOTE: I used day old French bread, sliced and then cubed. Used the
    toaster oven, turning cubes half way through.

    Nice light crisp crouton. Will make again and experiment with various
    spices.

    Variation of recipe from Recipezaar.

    Tested 6/22/09

    MMMMM




    ... Shipwrecked in Silver Spring, Maryland. 14:27:51, 28 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 Dave Drum on Sunday, August 28, 2022 16:15:03
    Hi Dave,

    It was the same with "New Coke" in our area of central Texas (Fort
    Hood) until Coke pulled it. Could get it in commissaries in Germany in
    the late 80s for a while, then it was pulled also.

    New Coke (I tried it). I couldn't tell in a blind taste test whether
    I was sipping New Coke or Pepsi. FEH! I gave it a good leaving alone.
    As did most others.

    And that's why it failed. German Coke was also sweeter than American but
    I could get the latter at the commissary.

    I use the flavoured seltzers in my rotation of canned soda. And
    sometimes just plain ol' Club Soda. The flavours are usually very
    subtle. But it's all right-proper Belch Water. Bv)=

    Belch water fits! I don't burp as much with Coke as I do the sparkling waters.

    sometimes 6, but Wegman's has stayed with a dozen. They've got a good assortment of flavors to choose from as well; ginger is one that both Steve and I like. We tried their lime ginger but it wasn't as good as
    the straight ginger.

    Haven't seen ginger. I like grapefruit, cranberry and cherry flavoured seltzers though.

    It's a Wegman's own flavor, not seen it in other brands.

    Someone is making it for them - many labels have ginger seltzer
    availabe Langers Origanic, AVEC Mixers, Polar (the brand I usually
    buy) Bubly (8 packs), Nixie, Lifewater, etc. My favourite Polar
    flavour (currently)
    is Cranberry-Lime.

    We usually stick with Wegman's brands if we can. For travel, it's
    whatever's availabe, usually LaCroix or Bubbly.

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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Sunday, August 28, 2022 16:20:36
    Hi Dale,

    Have you seen the machines Coke has out where you can get your choice
    of Coke products? Around here, Wegman's has one in their food court

    The local Five-Guys has one of those machines also.

    Have you tried it? The number/assortment of flavors from one machine
    is amazing!

    We have used it, and I think that is a good thing. Normal fountain
    sodas are usually limited to 6-8 choices.

    And usually only one diet soda, the others being full on sugar water.


    I'm typing one handed again. Yesterday during a heavy rainstorm I fell
    on the way into the house. Ended up breaking 2 bones in my right hand
    and my left kneecap. Big time ouch!!!

    Ouch indeed! How long will your hand be out of action?

    Don't know, I'll see the orthopedic dr. on Tuesday. The knee is more of
    a concern right now; the artificial one came thru unscathed.


    I recall that you make your own croutons and bread stuffing. Perhaps
    this recipe will give you some other ideas for spicing them.


    Title: Croutons
    Categories: Tested, Easy
    Yield: 1 Batch

    Definatly some good ideas! I like to use my home made whole wheat bread
    for bread crumbs or croutons, stuffing bread varies between that and
    Pepperidge Farms Herb Seasoned mix. Depends on the convenience factor of
    that particular day. (G)

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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tuesday, August 30, 2022 06:32:00
    Ruth Haffly wrote to Dave Drum <=-

    It's a Wegman's own flavor, not seen it in other brands.

    Someone is making it for them - many labels have ginger seltzer
    availabe Langers Origanic, AVEC Mixers, Polar (the brand I usually
    buy) Bubly (8 packs), Nixie, Lifewater, etc. My favourite Polar
    flavour (currently)
    is Cranberry-Lime.

    We usually stick with Wegman's brands if we can. For travel, it's whatever's availabe, usually LaCroix or Bubbly.

    Both of those are "premiumP brands in this area. Price-wise, anyway.

    Polar is a Taxachussetts firm (Worcester, MA) since 1882. They have a licence/franchise agreement with Keurig-Dr. Pepper and thus are now a "national" brand. I used to buy Shasta seltzers and club soda but I
    haven't seen it in this area for over a decade ... although their web
    site says it's available at HyVee and Gordon Food Servie - two of my
    regular stopds. Go figger.

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

    Title: Air-Fried Poutine
    Categories: Potatoes, Herbs, Cheese, Sauces
    Yield: 4 servings

    13 oz (1/2 bag)Hy-Vee extra crispy
    - crinkle cut French fries
    2 tb Salted butter
    2 tb A-P flour
    1 cl Garlic; minced
    1 c Hy-Vee beef broth
    1 tb Tomato ketchup
    1 ts Worcestershire sauce
    1 ts Fresh thyme; chopped
    1/4 ts Ground black pepper
    1 c White Cheddar cheese curds
    Italian parsley; garnish

    In a small bowl, whisk together flour and garlic.

    Melt the butter, on medium heat in a large skillet or
    stockpot, then stir in the flour/garlic mixture. Stir
    this mixture together until combined and cook for 4-5
    minutes on medium heat until the flour and butter
    mixture starts to brown.

    Reduce the heat to low, and begin mixing in the broth,
    ketchup, Worcestersire and chopped thyme whisking to
    combine well.

    Let this mixture simmer, whisking regularly, for about
    five more minutes, or until it is at the thickness you
    prefer.

    Taste and add salt to taste, then set aside for use
    later. This can be refrigerated and reheated later if
    needed.

    Set air fryer @ 375ºF/190ºC according to manufacturer's
    directions. Working in batches, place frozen French
    fried potatoes in air-fryer basket. Air-fry 14 to 15
    minutes or until golden brown and crispy, tossing with
    tongs halfway through. Repeat air-frying remaining
    fries.

    Put the finished fries in a large bowl and pour over
    the gravy then toss so all fries are coated. Add in
    the cheese curds and toss.

    Divide into portions and place in the microwave and
    nuke for 1 minute or until cheese is just melted.

    Garnish with the flat-leaf parsley if desired and
    serve with extra gravy on the side.

    Gravy/assembly directions by UDD

    RECIPE FROM: https://seasons.hy-vee.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Baking is a combination of art, science and magic.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tuesday, August 30, 2022 13:12:16
    Hi Dave,

    buy) Bubly (8 packs), Nixie, Lifewater, etc. My favourite Polar
    flavour (currently)
    is Cranberry-Lime.

    We usually stick with Wegman's brands if we can. For travel, it's whatever's availabe, usually LaCroix or Bubbly.

    Both of those are "premiumP brands in this area. Price-wise, anyway.

    LaCroix is the premium brand around here; Bubbly is run of the mill,
    IMO.

    Polar is a Taxachussetts firm (Worcester, MA) since 1882. They have a licence/franchise agreement with Keurig-Dr. Pepper and thus are now a

    We got/drank the Polar water the 6 months we were stationed at Fort
    Devens. Had to pay deposit on the cans so tried to keep consumption
    down.


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


    ... A mind stretched by new ideas can never go back to its original size.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thursday, September 01, 2022 05:19:00
    Ruth Haffly wrote to Dave Drum <=-

    buy) Bubly (8 packs), Nixie, Lifewater, etc. My favourite Polar
    flavour (currently)
    is Cranberry-Lime.

    We usually stick with Wegman's brands if we can. For travel, it's whatever's availabe, usually LaCroix or Bubbly.

    Both of those are "premiumP brands in this area. Price-wise, anyway.

    LaCroix is the premium brand around here; Bubbly is run of the mill,
    IMO.

    My local stores certainly don't price it like run-of-the-mill. Their 8
    packs are priced right with LeCroix ... and more than Polar's 12 pack.

    Polar is a Taxachussetts firm (Worcester, MA) since 1882. They have a licence/franchise agreement with Keurig-Dr. Pepper and thus are now a

    We got/drank the Polar water the 6 months we were stationed at Fort Devens. Had to pay deposit on the cans so tried to keep consumption
    down.

    That will vary state-to-state. Some states have a can/container deposit
    and others don't.* When I was a youngster soda (and beer) bottles were
    washed and reused. So, there was a bottle deposit charged if one took
    them off the premises. That 2c per bottle wasn't a lot but it did add
    up. I used to collect discarded soda bottles around my neighbourhood
    and ca$h them in for movie or Dairy Queen money.

    *STATES WITH CONTAINER DEPOSIT LAWS; California, Connecticut, Hawaii,
    Iowa, Maine, Massachusetts, Michigan, New York, Oregon, Vermont, Guam

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

    Title: Dairy Queen Orange Julius
    Categories: Citrus, Dairy, Beverages
    Yield: 1 serving

    3 oz Frozen Orange Juice
    - Concentrate (1/2 sm can)
    1/2 c Milk
    1/2 c Water
    1/2 ts Vanilla extract
    1/8 c Confectioners' sugar
    1/8 c Granulated sugar
    1 c Ice cubes (to 1 1/2 c)

    Throw everything in to your blender.

    Top with ice cubes.

    Blend well. You want it good and frothy.

    Pour and serve immediately.

    RECIPE FROM: http://secretcopycatrestaurantrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... AuH2O! If you know what that means you ARE old!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thursday, September 01, 2022 13:34:40
    Hi Dave,

    buy) Bubly (8 packs), Nixie, Lifewater, etc. My favourite Polar
    flavour (currently)
    is Cranberry-Lime.

    We usually stick with Wegman's brands if we can. For travel, it's whatever's availabe, usually LaCroix or Bubbly.

    Both of those are "premiumP brands in this area. Price-wise, anyway.

    LaCroix is the premium brand around here; Bubbly is run of the mill,
    IMO.

    My local stores certainly don't price it like run-of-the-mill. Their 8 packs are priced right with LeCroix ... and more than Polar's 12 pack.

    Guess it just depends on your taste and location.

    Polar is a Taxachussetts firm (Worcester, MA) since 1882. They have a licence/franchise agreement with Keurig-Dr. Pepper and thus are now a

    We got/drank the Polar water the 6 months we were stationed at Fort Devens. Had to pay deposit on the cans so tried to keep consumption
    down.

    That will vary state-to-state. Some states have a can/container
    deposit and others don't.* When I was a youngster soda (and beer)
    bottles were
    washed and reused. So, there was a bottle deposit charged if one took
    them off the premises. That 2c per bottle wasn't a lot but it did add
    up. I used to collect discarded soda bottles around my neighbourhood
    and ca$h them in for movie or Dairy Queen money.

    My parents didn't drink that much and never let us kids "scrounge"
    bottles in the neighborhood. Bottles they emptied/returned were turned
    back into grocery money.

    *STATES WITH CONTAINER DEPOSIT LAWS; California, Connecticut, Hawaii, Iowa, Maine, Massachusetts, Michigan, New York, Oregon, Vermont, Guam

    The HI one came out while we were there; cut our (my) consumption
    dramatically. I don't think we even filled one grocery (brown paper) bag
    in the remaining 3 years we were over there.

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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Saturday, September 03, 2022 01:57:02
    On 09-01-22 13:34, Ruth Haffly <=-
    spoke to Dave Drum about soda pop <=-


    The HI one came out while we were there; cut our (my) consumption dramatically. I don't think we even filled one grocery (brown paper)
    bag in the remaining 3 years we were over there.

    Around here, there is a $0.05 charge for plastic bags. I believe it is
    an ordinance that varies with county, but it may be state wide. I'm
    uncertain if the stores charge for paper bags -- if they have any.
    OTOH, the restaurants in our village give out a lot of paper bags with
    handles which have multiple recycle options. There are places that
    collect them for things like food banks, school lunches, etc.


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

    Title: Jamaican Cole Slaw
    Categories: Easy, Tested
    Yield: 2 Servings

    2 c Shredded coleslaw mix
    1/8 c Diced red bell pepper
    1/4 c Mayo
    1 tb Sugar
    1 tb Cider vineegar
    2 ts Jerk seasoning

    Recipe can easily be double or tripled

    Mix mayo, sugar, vinegar and seasoning, set aside.

    Combine slaw mix and bell peppers in large bowl.

    Mix mayo mixture into cabbage mixture. Refrigerate until needed.

    Variation of recipe from islandflave.com

    Slight jerk flavor - nice - will do again. Maybe more jerk spice?

    Tested 8/24/10

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 02:03:02, 03 Sep 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Saturday, September 03, 2022 04:54:00
    Ruth Haffly wrote to Dave Drum <=-

    buy) Bubly (8 packs), Nixie, Lifewater, etc. My favourite Polar
    flavour (currently)
    is Cranberry-Lime.

    We usually stick with Wegman's brands if we can. For travel, it's whatever's availabe, usually LaCroix or Bubbly.

    Both of those are "premiumP brands in this area. Price-wise, anyway.

    LaCroix is the premium brand around here; Bubbly is run of the mill,
    IMO.

    My local stores certainly don't price it like run-of-the-mill. Their 8 packs are priced right with LeCroix ... and more than Polar's 12 pack.

    Guess it just depends on your taste and location.

    What taste? Even the flavoured seltzers have very little taste. Just a
    hint

    Polar is a Taxachussetts firm (Worcester, MA) since 1882. They have a licence/franchise agreement with Keurig-Dr. Pepper and thus are now a

    We got/drank the Polar water the 6 months we were stationed at Fort Devens. Had to pay deposit on the cans so tried to keep consumption
    down.

    That will vary state-to-state. Some states have a can/container
    deposit and others don't.* When I was a youngster soda (and beer)
    bottles were
    washed and reused. So, there was a bottle deposit charged if one took
    them off the premises. That 2c per bottle wasn't a lot but it did add
    up. I used to collect discarded soda bottles around my neighbourhood
    and ca$h them in for movie or Dairy Queen money.

    My parents didn't drink that much and never let us kids "scrounge"
    bottles in the neighborhood. Bottles they emptied/returned were turned back into grocery money.

    What scrounging? It was clean-up. Or enterprise. Not much different from
    mowing lawns or delivering newspapers.

    *STATES WITH CONTAINER DEPOSIT LAWS; California, Connecticut, Hawaii, Iowa, Maine, Massachusetts, Michigan, New York, Oregon, Vermont, Guam

    The HI one came out while we were there; cut our (my) consumption dramatically. I don't think we even filled one grocery (brown paper)
    bag in the remaining 3 years we were over there.

    The container deposit laws were designed to cut down on litter, waste,
    and depletion of resources. Seems to have helped. Bv)=

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

    Title: Cat Litter Casserole
    Categories: Casseroles, Beef, Pork, Poultry
    Yield: 9 Servings

    1 c Bisquick
    1 c Shredded Cheddar
    1 lb Ground beef, turkey or pork
    Sausage

    MMMMM---------------------------LITTER--------------------------------
    2 c Long grain rice
    3 3/4 c Water
    2 ts Salt
    2 tb Butter

    MMMMM---------------------------TOOLS--------------------------------
    lg Mixing bowl
    Rectangular baking pan
    Deep saucepan with lid
    Fork
    Paper towels
    lg Spoon
    Stainless steel pooper
    Scooper

    To make dumps: Set oven @ 350ºF/175ºC. Using clean
    hans, mix together the dump ingredients in a large bowl.
    Mold pieces of this mixture in various size/shape dumps.

    Place so they don't touch each other in an un-greased
    baking pan. Use two if they don't all fit. Bake the
    dumps for about 20 minutes or until they are all brown,
    firm and slightly crusty.

    While the meat cooks, put all four litter ingredients
    into a large saucepan. Then, heat on high until the
    water comes to a boil. Stir, turn heat to low and cover
    the pan. Simmer without lifting the cover for 14 minutes.

    Remove the saucepan from the stove and carefully (to
    avoid having your face melted away by the steam), lift
    off the cover. Break apart, or "fluff" the rice with a
    fork and set pan aside.

    When dumps are done, carefully transfer them onto paper
    towels to drain.

    Spoon the rice and dumps into the now empty baking pan,
    leaving some dumps partially uncovered, the way Kitty
    does when he/she is in a hurry.

    Serves 8-10 litter box lovers.

    Use pooper scooper to serve.

    From the Book: Gross Grub by Cheryl Porter Random House

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "When we visualise, then we materialise." -- Denis Waitley
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Dale Shipp on Saturday, September 03, 2022 06:03:00
    Dale Shipp wrote to Ruth Haffly <=-

    The HI one came out while we were there; cut our (my) consumption dramatically. I don't think we even filled one grocery (brown paper)
    bag in the remaining 3 years we were over there.

    Around here, there is a $0.05 charge for plastic bags. I believe it is
    an ordinance that varies with county, but it may be state wide. I'm uncertain if the stores charge for paper bags -- if they have any.
    OTOH, the restaurants in our village give out a lot of paper bags with handles which have multiple recycle options. There are places that collect them for things like food banks, school lunches, etc.

    I have a nice supply of totes made from recycled plastic bages, etc.
    But during the pandemic, grocery stores did not allow their use. So,
    I *always* opted for paper and now have a nice stash of paper sacks
    which I use when making food or library donations. Just trying to cut
    down my environmental footprint. My main grocery store (Hu-Vee) offers
    "paper only" when assembling on-line orders. And that is nice.

    AutoZone, OTOH, has only flimsy plastic bags for hauling off newly
    acquired treasures. When checking out a customer and I ask "Paper ot
    Plastic?" I mean "Ca$h or Card?". I once had a customer tell me ...

    "I don;t care. I'm bisacksual" Bv)=

    Jim Bodle would have been proud of this recipe:

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

    Title: Luncheon Meat Fried Rice
    Categories: Pork, Fruits, Rice, Vegetables
    Yield: 6 Servings

    20 oz Can pineapple chunks w/juice
    1/4 c Soy sauce
    2 tb Seasoned rice vinegar
    1 1/2 ts Bottled minced garlic
    1 ts Refrigerated ginger paste
    12 oz Can fully cooked luncheon
    - meat (SPAM or TREET) in
    - 3/4" pieces
    1 tb Oil
    8 oz Can sliced water chestnuts;
    - drained
    3 lg Eggs; beaten
    4 c Long-grain white rice-cooked
    - chilled
    15 oz Can peas & diced carrots;
    - drained
    2 Green onions; diagonally
    - sliced, more for garnish

    Drain pineapple, reserving 1/4 cup juice. Whisk together
    reserved pineapple juice, soy sauce, rice vinegar,
    garlic, and ginger in a small bowl; set aside.

    Heat a large nonstick skillet over medium-high heat. Add
    chopped meat; stir-fry 3 minutes or until lightly
    browned. Transfer to a bowl.

    Heat oil in same skillet over medium-high heat. Add
    pineapple chunks and water chestnuts; stir-fry 2 to 3
    minutes or until lightly browned. Transfer to bowl with
    meat.

    Pour eggs into skillet. Cook 15 seconds over medium heat
    or until eggs begin to set. Continue cooking and gently
    stirring to scramble eggs until eggs are cooked through
    but still glossy. Add cooked rice and pineapple juice
    mixture. Cook 2 to 3 minutes or until heated through,
    stirring often.

    Add meat and water chestnut mixture, peas and carrots,
    and 2 sliced green onions to rice mixture in skillet.
    Cook and stir until mixture begins to crisp. Remove from
    heat and garnish with additional green onions, if
    desired

    TRY THIS: Add roasted seaweed to create a Hawaiian
    musubi bowl, a fusion dish combining rice, seaweed and
    luncheon meat.

    SERVES: 6

    RECIPE FROM: https://seasons.hy-vee.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Climate Change is fake but Noah's magic zoo boat was real.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Saturday, September 03, 2022 12:29:17
    Hi Dale,

    The HI one came out while we were there; cut our (my) consumption dramatically. I don't think we even filled one grocery (brown paper)
    bag in the remaining 3 years we were over there.

    Around here, there is a $0.05 charge for plastic bags. I believe it
    is an ordinance that varies with county, but it may be state wide.
    I'm
    uncertain if the stores charge for paper bags -- if they have any.
    OTOH, the restaurants in our village give out a lot of paper bags with handles which have multiple recycle options. There are places that collect them for things like food banks, school lunches, etc.

    Around here, Wegman's has done away with plastic bags, paper ones are a
    nickel each. Aldi and Lidl have both, charge for both with plastic a
    couple of cents more per bag. Not sure what other stores charge as we
    mainly shop Wegman's and bring our own bags. Also, I know up in New York
    State, Wal-Mart bags are all paper; I think the state has outlawed all
    plastic bags. We have a good assortment of bags for shopping; some are insulated--good for what we want to keep cold, either with other
    groceries of the same sort or "blue ice" blocks. We've a couple of bags
    we bought from Aldi that are insulated on one side (with a zipper
    closure) and not on the other for non perishables,canned goods, etc.

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


    ... Some are so educated they can bore you on almost any subject

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Saturday, September 03, 2022 12:41:57
    Hi Dave,

    Guess it just depends on your taste and location.

    What taste? Even the flavoured seltzers have very little taste. Just a hint

    Sometimes it's barely even a hint, other times, more pronounced. Partly
    depends on the brand and intended flavor.

    Polar is a Taxachussetts firm (Worcester, MA) since 1882. They have a licence/franchise agreement with Keurig-Dr. Pepper and thus are now a

    We got/drank the Polar water the 6 months we were stationed at Fort Devens. Had to pay deposit on the cans so tried to keep consumption
    down.

    That will vary state-to-state. Some states have a can/container
    deposit and others don't.* When I was a youngster soda (and beer)
    bottles were
    washed and reused. So, there was a bottle deposit charged if one took
    them off the premises. That 2c per bottle wasn't a lot but it did add
    up. I used to collect discarded soda bottles around my neighbourhood
    and ca$h them in for movie or Dairy Queen money.

    My parents didn't drink that much and never let us kids "scrounge"
    bottles in the neighborhood. Bottles they emptied/returned were turned back into grocery money.

    What scrounging? It was clean-up. Or enterprise. Not much different
    from mowing lawns or delivering newspapers.

    Scrounging as in looking among weeds on the roadside. Back before
    littering wasn't as much a "crime" as it is now and people blithely
    discarded trash from moving vehicles.

    *STATES WITH CONTAINER DEPOSIT LAWS; California, Connecticut, Hawaii, Iowa, Maine, Massachusetts, Michigan, New York, Oregon, Vermont, Guam

    The HI one came out while we were there; cut our (my) consumption dramatically. I don't think we even filled one grocery (brown paper)
    bag in the remaining 3 years we were over there.

    The container deposit laws were designed to cut down on litter, waste,
    and depletion of resources. Seems to have helped. Bv)=

    Depends; some people recycle their containers faithfully; others don't
    care that much about getting their money back. In HI, after we stopped
    buying a lot of recyclable containers, we just washed them out and
    tossed them into a grocery bag. Our church youth group had a fundraiser
    for camp the summer before we left, asked for recyclables so we donated
    the bag and, IIRC, some $$ above what the cans would have brought.

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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:18/200 to Ruth Haffly on Monday, September 05, 2022 05:12:02
    Ruth Haffly wrote to Dave Drum <=-

    My parents didn't drink that much and never let us kids "scrounge"
    bottles in the neighborhood. Bottles they emptied/returned were turned back into grocery money.

    What scrounging? It was clean-up. Or enterprise. Not much different
    from mowing lawns or delivering newspapers.

    Scrounging as in looking among weeds on the roadside. Back before littering wasn't as much a "crime" as it is now and people blithely discarded trash from moving vehicles.

    Your scrounging is my clean-up. Bv)=

    The real "scrouger" is the guy/gal who picks through the discards at
    the city dump/public landfill for resellable items.

    *STATES WITH CONTAINER DEPOSIT LAWS; California, Connecticut, Hawaii, Iowa, Maine, Massachusetts, Michigan, New York, Oregon, Vermont, Guam

    The HI one came out while we were there; cut our (my) consumption dramatically. I don't think we even filled one grocery (brown paper)
    bag in the remaining 3 years we were over there.

    The container deposit laws were designed to cut down on litter,
    waste, and depletion of resources. Seems to have helped. Bv)=

    Depends; some people recycle their containers faithfully; others don't care that much about getting their money back. In HI, after we stopped buying a lot of recyclable containers, we just washed them out and
    tossed them into a grocery bag. Our church youth group had a fundraiser for camp the summer before we left, asked for recyclables so we donated the bag and, IIRC, some $$ above what the cans would have brought.

    I like to think I'm relatively thrifty. I've never had enough ca$h-on-
    hand that I ever felt comfortable throwing away assets that could be
    turned into money thence into food/shelter.

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

    Title: N.Y.T. Ropa Vieja
    Categories: Beef, Vegetables, Fruits
    Yield: 4 servings

    2 lb Beef flank or sirloin flap;
    - cut across in 3" to 4"
    - sections
    +=OR=+
    2 lb Pork butt; in 3" to 4"
    - steaks against the grain
    Salt & black pepper
    1 tb Oil
    1 Recipe Braised Peppers &
    Onions; separate recipe
    15 oz Can crushed or whole peeled
    - tomatoes; crushed by hand
    1/2 c Manzanilla olives; sliced
    Across
    1/2 c Golden raisins
    1/4 c Capers, drained
    2 c Chicken stock
    Cooked white rice, black
    Beans and saut++ed or braised
    Hearty greens, for serving

    Season beef or pork with salt and pepper. Heat oil in a
    large Dutch oven over high until lightly smoking.
    Working in batches as needed, cook the meat in a single
    layer, turning occasionally, until well browned on all
    sides, about 8 minutes per batch, reducing heat as
    necessary if the oil smokes excessively.

    Add braised peppers and onions, tomatoes, olives,
    raisins, capers and chicken stock. Scrape up any browned
    bits from the bottom of the pot. Bring to a boil, reduce
    to a bare simmer, cover with the lid slightly cracked,
    and cook, stirring occasionally and scraping any crust
    that has formed at the edges of the pan back into the
    liquid, until meat is completely tender and shreds
    easily with two forks, about 2 1/2 hours. Season to
    taste with salt and pepper.

    Shred meat with two forks, and serve immediately with
    white rice, black beans and hearty greens. Ropa vieja
    can also be shredded, allowed to cool, and stored in the
    fridge for up to 1 week. It will improve in texture and
    flavor with time.

    By: J. Kenji L+|pez-Alt

    Yield: 6 cups (4 servings)

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tuesday, September 06, 2022 12:24:14
    Hi Dave,

    What scrounging? It was clean-up. Or enterprise. Not much different
    from mowing lawns or delivering newspapers.

    Scrounging as in looking among weeds on the roadside. Back before littering wasn't as much a "crime" as it is now and people blithely discarded trash from moving vehicles.

    Your scrounging is my clean-up. Bv)=

    Clean up would entail removal of all waste--foam drink cup, burger
    boxes, and other such trash. Scrounging is digging thru all that mess to
    get to the recyclable bottle. (G)


    The real "scrouger" is the guy/gal who picks through the discards at
    the city dump/public landfill for resellable items.

    Or the roadside trash.

    waste, and depletion of resources. Seems to have helped. Bv)=

    Depends; some people recycle their containers faithfully; others don't care that much about getting their money back. In HI, after we stopped buying a lot of recyclable containers, we just washed them out and
    tossed them into a grocery bag. Our church youth group had a fundraiser for camp the summer before we left, asked for recyclables so we donated the bag and, IIRC, some $$ above what the cans would have brought.

    I like to think I'm relatively thrifty. I've never had enough ca$h-on- hand that I ever felt comfortable throwing away assets that could be turned into money thence into food/shelter.

    We try not to either. That's why places like ReStore or Goodwill get
    donations every so often.

    Title: N.Y.T. Ropa Vieja
    Categories: Beef, Vegetables, Fruits
    Yield: 4 servings

    Looks good; I'll have to see how iy compares to the recipies for the
    same in my Mexican cook books.

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


    ... Are you sure you really want to know that?

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thursday, September 08, 2022 05:09:00
    Ruth Haffly wrote to Dave Drum <=-

    What scrounging? It was clean-up. Or enterprise. Not much different
    from mowing lawns or delivering newspapers.

    Scrounging as in looking among weeds on the roadside. Back before littering wasn't as much a "crime" as it is now and people blithely discarded trash from moving vehicles.

    Your scrounging is my clean-up. Bv)=

    Clean up would entail removal of all waste--foam drink cup, burger
    boxes, and other such trash. Scrounging is digging thru all that mess
    to get to the recyclable bottle. (G)

    At the time I was doing this (in my youth) there were no styrofoam cups
    or burger boxes to be had. Anywhere. Also no aluminium cans. Bv)=

    I like to think I'm relatively thrifty. I've never had enough ca$h-on- hand that I ever felt comfortable throwing away assets that could be turned into money thence into food/shelter.

    We try not to either. That's why places like ReStore or Goodwill get donations every so often.

    Ditto

    Title: N.Y.T. Ropa Vieja
    Categories: Beef, Vegetables, Fruits
    Yield: 4 servings

    Looks good; I'll have to see how iy compares to the recipies for the
    same in my Mexican cook books.

    Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
    it, though.

    This Cuban sandwich is my favourite Jimmy John's order:

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

    Title: Cubano Sandwich
    Categories: Breads, Cheese, Pork, Vegetables
    Yield: 10 servings

    1 lb Loaf Cuban or Italian bread
    2 tb Unsalted butter; softened
    1 sm Clove garlic; crushed
    2 tb Yellow mustard
    8 oz Thin sliced Swiss cheese;
    - about 10 slices
    1 lb Shredded pork roast; heated
    - until warmed through
    Sliced dill pickles
    10 sl Black Forest or smoked ham
    10 sl Bacon; cooked

    MMMMM-------------------------TO SERVE-------------------------------
    Potato chips
    Dill pickle spears

    Heat your skillet or griddle:

    I like to use two cast iron skillets nested on top of
    one another, pressing the sandwich in between. To use
    this method, place both skillets (one on top of the
    other) over medium heat and let them heat through.

    If using a panini press set it to medium heat. The
    skillet or griddle shouldn’t be screaming hot, but it
    should radiate enough heat to toast the bread slowly.

    If you aren’t using the double pan method or a panini
    press, just use anything you have to weigh the sandwich
    down - a foil wrapped brick, your spatula, whatever you
    have will do.

    TOAST THE BREAD: Slice the loaf of bread in half
    horizontally. If you’re using a skillet, you may have to
    cut the loaf cut the loaf vertically as well so it fits
    in your pan and make the sandwich in batches.

    Toast both halves of the plain bread, cut side down,
    until the surface is a light golden-brown. This step
    reduces the sogginess that often occurs after the
    mustard and pickles are added.

    MAKE, THEN SPREAD, THE SCHMEAR: While the bread is
    toasting, stir together the butter and minced garlic to
    create a schmear. Once the slices of bread have been
    toasted, spread the garlic butter onto the cut side of
    one of the bread halves. Then spread the mustard on the
    cut side of other piece of bread.

    LAYER THE MEAT AND CHEESE: Top the mustard side with a
    layer of Swiss cheese, followed by a handful of the
    warmed roast pork. Add another layer of Swiss cheese
    followed by a layer of pickles and the ham. Top the ham
    with bacon amd any remaining cheese and cover the
    sandwich with the other piece of bread.

    GRILL THE CUBANO: If you prefer really melty cheese,
    wrap your Cubano in aluminum foil before grilling (this
    is totally optional).

    If using the 2-skillet method, once both pans are heated
    through, lift the top pan up. Place the sandwich into
    the bottom pan and place the top pan directly onto the
    sandwich. Otherwise, weight the sandwich down using your
    preferred method.

    Grill the Cubano for 5-6 minutes on one side before
    carefully flipping the sandwich and grilling for another
    5-6 minutes on the other side. If you’re using a panini
    press, grill for 6 minutes total, or until the cheese is
    melted.

    When ready the Cubano should have a flat, crispy,
    slightly dark brown, top and bottom, and the cheese
    should be melted.

    SERVE: Remove your sandwich from the skillet or griddle.
    Slice your sandwich according to the number of guests
    you need to serve and serve the sandwich with a handful
    of chips and a pickle or two.

    LEFTOVERS! Leftovers should be wrapped in foil and
    stored in the refrigerator. They may be reheated by
    cooking the same as above.

    By: Marta Rivera

    Servings 8 to 12 sandwiches

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dale Shipp on Saturday, September 03, 2022 10:34:23
    Dale Shipp wrote to Ruth Haffly <=-

    Around here, there is a $0.05 charge for plastic bags. I believe it is
    an ordinance that varies with county, but it may be state wide. I'm uncertain if the stores charge for paper bags -- if they have any.

    Most stores here no longer use plastic bags. Paper bags are $0.15 each
    but they push you to buy the reusable ones. It's all part of no more
    single use plastic. Which I think is BS as I used to get two uses from
    a plastic grocery bag 1) as a bag to bring food home. 2) Garbage bag.
    Now I'm buying single use plastic garbage bags. Don't make no sense.

    Shawn

    ... Never test for an error you don't know how to handle.

    --- Talisman v0.43-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Saturday, September 10, 2022 05:12:00
    Ruth Haffly wrote to Dave Drum <=-

    Clean up would entail removal of all waste--foam drink cup, burger
    boxes, and other such trash. Scrounging is digging thru all that mess
    to get to the recyclable bottle. (G)

    At the time I was doing this (in my youth) there were no styrofoam
    cups or burger boxes to be had. Anywhere. Also no aluminium cans.
    Bv)=

    But there were paper cups and sandwich wrappers. Also, cigarette packs, candy bar wrappers, etc.

    What paper cups and sandwich wrappers? Fats food was not a thing then. McDonalds did not even have its first location until 1955. And wasn't
    in my area until 1957 .... with one store.

    I like to think I'm relatively thrifty. I've never had enough ca$h-on- hand that I ever felt comfortable throwing away assets that could be turned into money thence into food/shelter.

    We try not to either. That's why places like ReStore or Goodwill get donations every so often.

    Ditto

    Title: N.Y.T. Ropa Vieja
    Categories: Beef, Vegetables, Fruits
    Yield: 4 servings

    Looks good; I'll have to see how it compares to the recipies for
    the RH> same in my Mexican cook books.

    Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
    it, though.

    Yes, they have. Similar cultures in a lot of ways, even foods.

    As Weller told me an another post every Spanish speaking political sub
    division seems to have its own version. I've not seen it on offer at
    any of the many authentic Mexican venues around this area.

    This Cuban sandwich is my favourite Jimmy John's order:

    Title: Cubano Sandwich
    Categories: Breads, Cheese, Pork, Vegetables
    Yield: 10 servings

    Looks good--I've been to a JJ's once--out in LV, NV when our older daughter was living there.

    Jimmy John Liautaud is almost a homie and a real person. His chain is
    much nicer (for my $$$) than Subway. There is a JJ's on Wake Forest Rd.
    in Raliegh. (and seven other locations).

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

    Title: Bocadillo Submarine Deluxe Sandwich
    Categories: Sandwiches, Vegetables, Cheese, Pork, Beef
    Yield: 1 Sandwich

    1 (18") loaf of crusty French
    - baguette; bakery fresh
    1 lg Ripe beefsteak tomato; thin
    - sliced
    1/2 lb Roast beef; deli sliced
    9 sl Pepperoni; deli sliced
    - sandwich style, room temp
    4 sl Fried bacon
    3 tb Mayonnaise
    1 tb Creamy horseradish sauce
    1 tb Dill relish
    3 tb Kraft Cheez Whiz; room temp
    +=OR=+
    5 sl American cheese
    +=MIXED WITH=+
    1 tb Butter
    +=AND=+
    1/4 ts Water
    pn Salt

    Cut bread load in half Lengthwise (horizontally.)

    If not using Cheez Whiz; Melt cheese slices with water
    and butter in a microwave oven at about 30% power, mix,
    spread on bottom half of bread loaf like buttering
    toast.

    Lay fried bacon strips, edge to edge lengthways along
    the center of bread.

    Add 1/4 cup water to a frying pan and add a pinch of
    salt. Set heat to medium low, when water starts to
    steam add the roast beef and cook only long enough to
    heat it and until any pink is gone.

    Drain off all water well and spread warm roast beef
    along the bread over the bacon.

    Place 8-9 slices pepperoni over the roast beef.

    Place 8 thin slices of tomato over the pepperoni.

    Add leaf lettuce.

    Mix mayonnaise with the dill relish and creamy horse
    radish sauce and spread it on the top half of the inside
    of bread. Place top half over sandwich and cut loaf into
    6 sections.

    Serve cold OR remove lettuce, place sandwich on a baking
    sheet or piece of tinfoil and toast the prepared
    sub-sandwiches in a 400ºF/205ºC oven for 11-12 minutes.

    Add the lettuce back after heating.

    Serves 3-6

    Variations; In place of roast beef use slices of ham or
    chicken breast or turkey breast or corned beef sliced
    fresh at a Deli Counter.

    From: http://www.recipehut.homestead.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "There is a strength in the union even of very sorry men." -- Homer
    --- MultiMail/Win v0.52
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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sunday, September 11, 2022 15:55:00
    Hi Dave,

    At the time I was doing this (in my youth) there were no styrofoam
    cups or burger boxes to be had. Anywhere. Also no aluminium cans.
    Bv)=

    But there were paper cups and sandwich wrappers. Also, cigarette packs, candy bar wrappers, etc.

    What paper cups and sandwich wrappers? Fats food was not a thing then. McDonalds did not even have its first location until 1955. And wasn't
    in my area until 1957 .... with one store.

    There were (and still are) mom and pop type places where you could get a
    burger or hot dog, fries and a drink to go. I remember one in a town
    about an hour from us; our bus load of Girl Scouts stopped there on the
    way to & from camp. It was called The Pink Pig--had only picnic tables
    outside, no indoor seating so I'm sure lots of paper was lost to breezes
    that came up out of nowhere.


    I like to think I'm relatively thrifty. I've never had enough ca$h-on- hand that I ever felt comfortable throwing away assets that could be turned into money thence into food/shelter.

    We try not to either. That's why places like ReStore or Goodwill get donations every so often.

    Ditto

    Title: N.Y.T. Ropa Vieja
    Categories: Beef, Vegetables, Fruits
    Yield: 4 servings

    Looks good; I'll have to see how it compares to the recipies for
    the RH> same in my Mexican cook books.

    Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
    it, though.

    Yes, they have. Similar cultures in a lot of ways, even foods.

    As Weller told me an another post every Spanish speaking political sub division seems to have its own version. I've not seen it on offer at
    any of the many authentic Mexican venues around this area.

    I've seen it in various places; it's one of my usual orders.


    This Cuban sandwich is my favourite Jimmy John's order:

    Title: Cubano Sandwich
    Categories: Breads, Cheese, Pork, Vegetables
    Yield: 10 servings

    Looks good--I've been to a JJ's once--out in LV, NV when our older daughter was living there.

    Jimmy John Liautaud is almost a homie and a real person. His chain is
    much nicer (for my $$$) than Subway. There is a JJ's on Wake Forest
    Rd. in Raliegh. (and seven other locations).

    We've passed it many times, just never stopped in. Fast food out, when
    we're around home, is usually C-F-A.

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


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tuesday, September 13, 2022 05:23:00
    Ruth Haffly wrote to Dave Drum <=-

    What paper cups and sandwich wrappers? Fats food was not a thing then. McDonalds did not even have its first location until 1955. And wasn't
    in my area until 1957 .... with one store.

    There were (and still are) mom and pop type places where you could get
    a burger or hot dog, fries and a drink to go. I remember one in a town about an hour from us; our bus load of Girl Scouts stopped there on the way to & from camp. It was called The Pink Pig--had only picnic tables outside, no indoor seating so I'm sure lots of paper was lost to
    breezes that came up out of nowhere.

    Eating whilst going down the road was not a "thing" in the 1940s and/or
    early '50s. There were drive-in with car-side service by car-hops and
    similar ... Sonic is ann attempted revival of that model. But I fear it
    has gone the way of the drive-in movie theater.

    I like to think I'm relatively thrifty. I've never had enough ca$h-on- hand that I ever felt comfortable throwing away assets that could be turned into money thence into food/shelter.

    We try not to either. That's why places like ReStore or Goodwill get donations every so often.

    Ditto

    Title: N.Y.T. Ropa Vieja
    Categories: Beef, Vegetables, Fruits
    Yield: 4 servings

    Looks good; I'll have to see how it compares to the recipies for
    the RH> same in my Mexican cook books.

    Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
    it, though.

    Yes, they have. Similar cultures in a lot of ways, even foods.

    As Weller told me an another post every Spanish speaking political sub division seems to have its own version. I've not seen it on offer at
    any of the many authentic Mexican venues around this area.

    I've seen it in various places; it's one of my usual orders.

    I'm much more likely to get something involving pork, refritoes and rice.
    There is a short list (in my area) of Latino venues that offer pork in
    addition to the more usual chicken and beef dishes.

    This Cuban sandwich is my favourite Jimmy John's order:

    Title: Cubano Sandwich
    Categories: Breads, Cheese, Pork, Vegetables
    Yield: 10 servings

    Looks good--I've been to a JJ's once--out in LV, NV when our older daughter was living there.

    Jimmy John Liautaud is almost a homie and a real person. His chain is
    much nicer (for my $$$) than Subway. There is a JJ's on Wake Forest
    Rd. in Raliegh. (and seven other locations).

    We've passed it many times, just never stopped in. Fast food out, when we're around home, is usually C-F-A.

    If you're in the mood for non-chicken, Jimmy John's is a much better
    sandwich than Subway.

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

    Title: Tacos de Carnitas
    Categories: Pork, Vegetables, Herbs, Chilies, Citrus
    Yield: 7 Servings

    3 lb Pork shoulder
    7 Strips orange zest
    5 cl Garlic; minced
    1 lg Onion; chopped
    +=PLUS=+
    Fine chopped onion; garnish
    1 1/4 ts Crushed red pepper flakes
    1 (1") Mexican canela cinnamon
    - stick
    2 Bay leaves
    1 1/2 ts Crushed, dried oregano
    - leaves
    1 1/2 ts Kosher salt; more to taste
    1/4 ts Ground cloves
    24 sm Corn tortillas; warmed, for
    - serving
    Chopped cilantro; garnish
    Salsa; garnish

    Trim any thick fat from surface of pork. Cut meat in 1"
    cubes, discarding any that are pure fat. Put pork in a
    large pot. Add enough water to cover by 2 inches, orange
    zest, garlic, chopped onion, red pepper flakes,
    cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and
    the cloves.

    Bring to a boil, then reduce to a simmer. Skim off any
    scum that forms on surface. Simmer uncovered for 1 1/2
    hours, until pork is very soft; add water if necessary
    to keep meat submerged. Season with salt, then continue
    to cook until water has evaporated, about 30 minutes.
    Cook a little longer to fry meat slightly; cook even
    longer if you prefer crisper meat. Stir often and add a
    bit of water if meat sticks or seems about to burn.

    UDD NOTE: I highly recommend that you bring the pork to
    a boil, reduce to a simmer and skim the scum BEFORE
    adding the other ingredients. Otherwise all of the
    ingredients that float will mix with the scum and be
    skimmed out along with the scum and the dish will be
    largely under-seasoned.

    Remove bay leaves and cinnamon stick. Spoon a few
    tablespoons of carnitas onto each tortilla. Top each
    taco with cilantro, finely chopped onion and salsa.

    Serve.

    By Kim Severson

    YIELD: 6 to 8 servings

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

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:3634/12 to Ruth Haffly on Thursday, September 15, 2022 06:23:00
    Ruth Haffly wrote to Dave Drum <=-

    Eating whilst going down the road was not a "thing" in the 1940s
    and/or early '50s. There were drive-in with car-side service by

    Probably depended on the family--my parents usually packed a lunch for travel but we'd stop at a roadside picnic table, weather permitting. If
    it wasn't good weather, we'd stay in the car to eat. I know we had to
    pick up/stow or dispose of all our trash but there may have been times when paper flew out of the roadside can before DOT or whoever came
    around to empty it.

    The thing is - paper, even the waxed paper beverage cups, is/was bio- degradable. While unsightly it would merge back into the earth. Modern
    plastics and plasticised wrappers have made litter a MUCH bigger issue
    than it used to was.

    car-hops and
    similar ... Sonic is an attempted revival of that model. But I fear
    it has gone the way of the drive-in movie theater.

    Still around in some places but getting as scarce as hen's teeth.

    We have a drive-in movie (twin screens) theatre attached to Knight's
    Action Park. And there is one about 50 miles south near Litchfield, IL https://litchfieldskyview.com/

    But even the indoor theatres are getting scarce, done in by Netflix,
    Peacock and other streaming services. Two of our "Cinneplex" multi-screen locations are now being used as indoor marijuana cultivation facilities.

    8<----- ///// ----->B

    I'm much more likely to get something involving pork, refritoes and
    rice. There is a short list (in my area) of Latino venues that offer
    pork in addition to the more usual chicken and beef dishes.

    I'll go for a combo plate (whatever with rice and beans) sometimes but only if what I'm wanting isn't available otherwise. We have several Mexican places here in town, a couple of them have a location in other towns as well (not enough to be called a chain) so there's a lot of
    good food to choose from. One of my favorites at one place has shrimp, bell pepper, onion, mushrooms and summer squash with a crema sauce.

    I *always* get a combo plate (and never the seemingly ubiquitous "Speedy Gonzales" offering. Tacos are for snatch & grabbits like Taco Bell, et al

    This Cuban sandwich is my favourite Jimmy John's order:

    Title: Cubano Sandwich
    Categories: Breads, Cheese, Pork, Vegetables
    Yield: 10 servings

    Looks good--I've been to a JJ's once--out in LV, NV when our older daughter was living there.

    Jimmy John Liautaud is almost a homie and a real person. His chain is
    much nicer (for my $$$) than Subway. There is a JJ's on Wake Forest
    Rd. in Raliegh. (and seven other locations).

    We've passed it many times, just never stopped in. Fast food out, when we're around home, is usually C-F-A.

    If you're in the mood for non-chicken, Jimmy John's is a much better sandwich than Subway.

    We will sometimes go to a Subway while travelling; a number of Pilot/Flying J truck stops have a Subway as part of their stores. It'll make for a get back on the road fast, without taking the time to make lunch & do the clean up meal. But, that may be once, if that, in a road trip of several weeks; we're not trying to "make time/miles" very
    often.

    Subway is ..... OK. But, I figure, why settle for OK when you can have
    AMAZING! (or close to it) Bv)=

    There is another sub sandwich outfit here called "Monty's" and it's even
    better than Jimmy John's. But it's just a local mini-chain.

    https://montyssubs.com/

    The one I really miss is Bellacino's which folded its tent locally and
    scrammed .... it was a bargaining chip in an acrimonious divorce. And
    nothing in that location since has made a go of whatever they were
    peddling - so there may be a witches curse attached. If you are on the
    road and see a Bellacino's at/near meal time I recommend them most
    heartily. https://locations.bellacinos.com/ They called their subs "grinders".

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

    Title: Basic Grinder Rolls (Hoagie or Hero Rolls)
    Categories: Five, Breads
    Yield: 2 Rolls

    1 1/2 c Bread or A-P flour
    1 1/2 ts Active dry yeast
    3/4 ts Salt
    1/2 c Water

    Mix flour, yeast, and salt together in work bowl of a
    food processor, pulsing to blend. Add just enough water
    to make the dough come together in a ball. Since the
    flour/water ratio varies with the humidity, you have to
    decide when the dough is right. It should be moist but
    not too wet. Remove from processor and knead by hand a
    bit, until it is smooth and elastic (it never comes out
    of the processor that way).

    Put in a lightly greased bowl, turning to cover. Cover
    bowl and let rise until doubled, about 1 hour. Punch
    down and divide in half. Form 2 baguettes, about 6"
    long. Let rise until *almost* doubled, 30 to 45 minutes.

    Put in a 400°F/205°C oven for 20 minutes.

    For a nice crust, toss a couple of ice cubes in a pan
    onto the bottom rack of the oven or spray water into
    the oven with a mister.

    Makes two grinder rolls. Recipe can be doubled. If
    single, remove one roll after 10 minutes. Cool, wrap,
    and freeze.

    To use, thaw for an hour and finish baking at 400øF/205øC
    for 10 minutes.

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Parents make children happy by giving them something to ignore" Ogden Nash --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dale Shipp@1:261/1466 to Dave Drum on Friday, September 16, 2022 00:38:02
    On 09-15-22 06:23, Dave Drum <=-
    spoke to Ruth Haffly about Re: soda pop <=-

    The thing is - paper, even the waxed paper beverage cups, is/was bio- degradable. While unsightly it would merge back into the earth. Modern plastics and plasticised wrappers have made litter a MUCH bigger issue than it used to was.

    Our community does a good job of recyling. Paper in one container,
    plastics (except for #6) into another. They used to recycle glass, but
    had to stop that when the collector say no more glass. I suspect that
    breakage was too high and shards were a hazard for collecting DNA.

    But even the indoor theatres are getting scarce, done in by Netflix, Peacock and other streaming services. Two of our "Cinneplex"
    multi-screen locations are now being used as indoor marijuana
    cultivation facilities.

    I am not a fan of streaming services. Why watch something my computer
    screen by myself when both of us can watch things on a screen 4+ times
    as large.


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

    Title: Hash Brown Casserole
    Categories: Breakfast, Brunch, Entertain, Publication
    Yield: 8 Servings

    2 cn Condensed cream of potato
    - soup; undiluted (10-3/4 oz
    1 c Sour cream (8 oz)
    1/2 ts Garlic salt
    1 pk (2 lb) frozen hash brown
    - potatoes (Cubed type)
    -mostly defrosted
    1 tb Dried minced onion
    2 c Shredded cheddar cheese(8 oz
    1/2 c Grated Parmesan cheese

    In a large bowl, combine the soup, sour cream, and garlic salt, dried
    minced onion.

    Add potatoes and cheddar cheese; mix well. Pour into a greased
    13-in. x 9 in. x 2-in. baking dish. Top with Parmesan cheese. Bake
    uncovered, at 350° F. for 55 - 60 minutes or until potatoes are
    tender. Top will be golden brown.

    Serves 8

    WW Points 8 / serving using regular sour cream/cheese.

    NOTE: from Susan Auten - easy and quick to fix using convenient
    packaged ingredients, travels well.

    from Susan Auten, Douglasville, Ga. as published in Feb/Mar 97 "Taste
    of Home" magazine

    typed and posted by teri Chesser 2-97

    From: Teri Chesser Date: 02-10-97
    Fido-National Cooking Echo

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:48:01, 16 Sep 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:18/200 to Dale Shipp on Friday, September 16, 2022 04:58:00
    Dale Shipp wrote to Dave Drum <=-

    The thing is - paper, even the waxed paper beverage cups, is/was bio- degradable. While unsightly it would merge back into the earth. Modern plastics and plasticised wrappers have made litter a MUCH bigger issue than it used to was.

    Our community does a good job of recyling. Paper in one container, plastics (except for #6) into another. They used to recycle glass, but had to stop that when the collector say no more glass. I suspect that breakage was too high and shards were a hazard for collecting DNA.

    Spring-a-leak has a subsidised recycling service being performed by one
    of the several trash haulers. They have compartmented trucks for collecting
    the sorted recycling. They still collect glass - clear glass separate
    from coloured (green and/brown) glass. It then is dumped into a big old crusher/grinder and the result sent off to a glass plant to use as feed
    stock for their manufactory. Some of the crushed/ground coloured glass
    winds up as aggregate in paving asphalt.

    But even the indoor theatres are getting scarce, done in by Netflix, Peacock and other streaming services. Two of our "Cinneplex"
    multi-screen locations are now being used as indoor marijuana
    cultivation facilities.

    I am not a fan of streaming services. Why watch something my computer screen by myself when both of us can watch things on a screen 4+ times
    as large.

    I dynno about you but my TeeVee (which I seldom watch) is a "smart" TV
    and will connect to the internet to stream shows from Amazon or Netflix,
    etc. I'm probably considered odd in that I don't use TV for a medium
    of entertainment - preferring to read a good book.

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

    Title: Turkey Meatloaf TV Dinner
    Categories: Poultry, Vegetables, Potatoes, Herbs
    Yield: 4 Dinners

    MMMMM--------------------------MEATLOAF-------------------------------
    Cooking spray
    1 1/4 lb Ground turkey
    1 sm Onion; grated
    1/3 c Breadcrumbs
    1 Rib celery; fine chopped
    1 lg Egg; lightly beaten
    1/2 c Ketchup
    1 tb Chopped fresh parsley
    Salt & fresh ground pepper
    2 ts Soy sauce
    1 ts Worcestershire sauce

    MMMMM---------------------------SIDES--------------------------------
    1 1/2 lb Russet potatoes; peeled,
    - quartered
    Salt
    3 tb Butter; romm temp
    1/2 c Milk; hot
    Fresh ground pepper
    12 oz Bag frozen peas
    4 Compartmented trays *

    MAKE THE MEATLOAF: Set the oven @ 375|F/190|C.

    Coat a 9" X 5" loaf pan with cooking spray. Put the
    turkey, onion, breadcrumbs, celery, egg, 2 tablespoons
    ketchup, the parsley, 1/2 teaspoon salt, and pepper to
    taste in a bowl. Mix with your hands until just
    combined, then transfer to the prepared pan.

    Combine the remaining 1/4 cup plus 2 tablespoons ketchup
    with the soy sauce and Worcestershire sauce in a small
    bowl; spread 2 tablespoons of the ketchup mixture over
    the meatloaf. Bake until the top begins to brown, about
    30 minutes, then spread the remaining ketchup mixture
    over the meatloaf and continue baking until browned.
    Let stand 5 minutes before slicing.

    Meanwhile, make the mashed potatoes. Put the potatoes in
    a large saucepan and cover with cold water; season with
    salt. Bring to a simmer and cook over medium-low heat
    until tender, about 30 minutes. Drain, then return to
    the saucepan and mash with the butter. Add the milk and
    season with salt and pepper; continue mashing until
    fluffy.

    Put the peas in a microwave-safe bowl, sprinkle with
    water and season with salt and pepper. Cover and
    microwave until warmed through, about 4 minutes.

    Serve the meatloaf with the peas and mashed potatoes.

    * https://tinyurl.com/T-V-TRAYZ

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Simmering meats until tender is as old as human history itself.
    ___ MultiMail/Win v0.52

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