Subj: Curbside

Title: Bacon ’n’ Creme Haystacks

What is ’n’?

Subj: Chowhound Closes

When they went all corp-rat I switched to Simply Recipes (Elise
Bauer's blog). Never regretted the move.

It was about that time I discovered Serious Eats. I still read there.

Subj: Gas

the gas station owner gets vilified - and he's (if an
independent) only averaging 4c to 6c/gallon gross profit.

That should read 4% to 6% which is not too shabby.

"40 - 55 per cent is crude oil costs 25 - 35 per cent is federal,
provincial and municipal taxes and the GST 10 - 25 per cent is the
refiner's margin 4 - 6 per cent is the marketing (or retail) margin"
- Shell Canada

"The gross margin (or markup) on gasoline in 2021 was 30.9 cents per
gallon, or 10.2% of the average price of $3.03 for the year. Over
the past five years, retailer gross margins have averaged 27.2 cents
per gallon, or 10.7% of the overall price." - convenience.org
NACS The Association for Convenience & Fuel Retailing

The stations in Yellowknife earn 11 cents per litre (I've seen their
books) so $0.42 per US gallon.

They also face an 11 cent per litre transportation cost which will
only get worse in the days to come.

The average service station in Canada sells 43M litres a year, most
years. (But just 37M liters in 2020/2021 thanks to Covid) - Stats
Canada

Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup
1 Chili pequin; crushed

I love lima beans and that's how I make my ham and bean soups too,
except for the choice of chilies. I never see Pequin peppers in my
stores.

Subj: Lunch Meat

Armour Star Sliced Dried Beef

They don't sell that here. I've never come across it. I found
Armour's website and I note that their dried beef contains salt,
sugar and sorbitol unlike what the hunters do here.

I've switched to Knaus (brand) which is still cured sliced *real*
beef. https://knaussfoods.com/

I see they cure theirs with salt and sugar too. Which is fine by me.

Where I live, the Dene people dry meat without brine or seasonings,
not even salt just wind and sun and perhaps a little smoke. (I
prefer jerky

We're heading into a high alcohol long weekend: St. Patrick's Day on
Thursday and then Holi on Friday.

Another random leftover recipe from another old thread

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

Title: Sloppy Jacques
Categories: Beef, Groundmeat, Sandwiches
Yield: 4 Servings

1 lb Lean ground beef
2 tb All purpose flour
10 1/2 oz Can condensed French onion
Soup
4 Hamburger buns split

In a large skillet, cook ground beef until brown. Drain off fat. Stir
in flour and mix well. Stir in soup. Cook and stir over medium heat
until bubbly. Cook and stir about 2 minutes more or until mixture
thickens. Serve meat mixture over buns.

From: Richard Lee Holbert

MMMMM

Cheers

Jim


... Kms are shorter than miles. Save gas: take your next trip in Canada.

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

Title: Bacon ΓÇÖnΓÇÖ Creme Haystacks

What is ΓÇÖnΓÇÖ?

Duuuuhhhh. Denis? Abbreviation of "and". Personally I'd just use "&" to
save the keystrokes and the silly questions.

Subj: Chowhound Closes

When they went all corp-rat I switched to Simply Recipes (Elise
Bauer's blog). Never regretted the move.

It was about that time I discovered Serious Eats. I still read there.

I have a feed from Elise on my browser's home page. You may have noticed
that many of the recipes I post with an "Uncle Drity Dave's Kitchen"
tearline indicating that I've made that recipe have come from there <https://www.simplyrecipes.com/>

Subj: Gas

the gas station owner gets vilified - and he's (if an
independent) only averaging 4c to 6c/gallon gross profit.

That should read 4% to 6% which is not too shabby.

"40 - 55 per cent is crude oil costs 25 - 35 per cent is federal, provincial and municipal taxes and the GST 10 - 25 per cent is the refiner's margin 4 - 6 per cent is the marketing (or retail) margin"
- Shell Canada

"The gross margin (or markup) on gasoline in 2021 was 30.9 cents per gallon, or 10.2% of the average price of $3.03 for the year. Over
the past five years, retailer gross margins have averaged 27.2 cents
per gallon, or 10.7% of the overall price." - convenience.org
NACS The Association for Convenience & Fuel Retailing

The stations in Yellowknife earn 11 cents per litre (I've seen their books) so $0.42 per US gallon.

They also face an 11 cent per litre transportation cost which will
only get worse in the days to come.

The average service station in Canada sells 43M litres a year, most
years. (But just 37M liters in 2020/2021 thanks to Covid) - Stats
Canada

I did not chase the "back story" - simplt took the word(s) of gad station owners of my acquaintance.

Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup
1 Chili pequin; crushed

I love lima beans and that's how I make my ham and bean soups too,
except for the choice of chilies. I never see Pequin peppers in my
stores.

Peqiun are AKA "bird chilies" and are very hot. You can substitute chile
de arbol (not as smoky) or cayenne. Some pequins run 100K scovilles
whilst cayennes run in the 50K range and de arbol averages 25K.

Subj: Lunch Meat

Armour Star Sliced Dried Beef

They don't sell that here. I've never come across it. I found
Armour's website and I note that their dried beef contains salt,
sugar and sorbitol unlike what the hunters do here.

I got off of them because of the "chopped and formed" notation on the
label. If I'm going to do that I might as well do Buddig - which could
gag a skunk off a gut wagon. Armour dried beef used to be the "real
deal" and I remember it fondly. But, apparently, the bean counters won
out - which might be good for their bottom line but is horrid for my
palate.

I've switched to Knaus (brand) which is still cured sliced *real*
beef. https://knaussfoods.com/

I see they cure theirs with salt and sugar too. Which is fine by me.

Where I live, the Dene people dry meat without brine or seasonings,
not even salt just wind and sun and perhaps a little smoke. (I
prefer jerky

We're heading into a high alcohol long weekend: St. Patrick's Day on Thursday and then Holi on Friday.

You do realise that St. Pat's celebration/PARADE is a mostly American
holiday THING, do you not? In Ireland it's a bank holday and gummint
offices close but other than that it's not celebrated any more than any
other saint's name day. https://tinyurl.com/SHAM-ROCK-PAT

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

Title: Egg Drop Soup
Categories: Oriental, Poultry, Mushrooms, Eggs
Yield: 4 Servings

3 Eggs; lightly beaten
4 c Chicken stock *
1 tb Corn flour or arrowroot
1/2 ts Grated ginger
1 tb Soy sauce *
3 Green onions; chopped
1/4 ts White pepper
3/4 c Straw, enoki, or sliced
- shitaki mushrooms

* If cooking gluten-free, use gluten-free stock and
gluten-free soy sauce.

Homemade chicken stock is the best for this. Also, if
you can't locate any of the mushroom types indicated
in the recipe, crimini (aka: baby bellas) will do just
fine. Or, you can just leave them out all together.

Reserve 1/2 cup of the stock and mix with the corn
starch/ arrowroot until dissolved.

Place the chicken stock, ginger, soy sauce, green
onions, mushrooms and white pepper in a pot and bring
to a boil.

Add the cornstarch/arrowroot and stock mixture and
stir. Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup.
The egg will spread out into ribbons. Turn off the heat
and garnish with a few more chopped green onions.

Serve immediately.

Serves 4.

http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to JIM WELLER <=-

Houston, we have a problem. <G>

Duuuuhhhh. Denis? Abbreviation of "and". Personally I'd just use "&" to save the keystrokes and the silly questions.

The reason why Jim is asking is that your message is using UTF-8
apostrophies instead of ASCII apostrophies. That happens when you copy a webpage into a text file with Windows. That "'n'" also showed up as garbage
in MultiMail here on my computer--which uses the Latin-1 (ISO-8859-1) codepage--but when I switched to use my editor (joe which uses UTF-8
encoding), I saw the problem immediately.

I took a screenshot of what I saw here and this is what Jim saw: http://outpostbbs.net/utf.png

As you can see, what you posted was jibberish.

So it is not Jim's fault that he didn't understand. You are not properly converting UTF-8 characters to ASCII to post in this echo. This is not the first time this has happened. Many of your recipes have "garbage" in them (most notoriously, the degree symbol) because of improper character translation. Again, this is a problem with copying webpages with UTF-8 encoding into a plain text file with a UTF-8 aware system as it will not properly convert the character's encoding.

One thing that might help you to do that is to modify your mmail.rc file
with this line:

===
# Console character set: CP437 (IBM PC) or Latin-1 (ISO-8859-1)
Charset: Latin-1
===

Change that to CP437 and you might start seeing what the rest of us see. If you're not sure how to modify mmail.rc, send me a note on my BBS and I can
help you with that. You may have to go through and manually re-type
offending characters.

I use links, a text-based Web browser, to properly convert UTF-8 webpages
into CP437-compatible ones. I can show you how to do that if you are interested.

This is not a moderator message...it's just me letting you know that it is
an issue on your side of the screen but it's fixable. :)

Because it's a cool, rainy day here:

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

Title: Roasted Corn and Lobster Chowder
Categories: Soups, Lobster, Corn, Chilies, Dairy
Yield: 6 Servings

4 Ears fresh sweet corn;
(about 2 cups corn)
Butter; for brushing corn
2 tb Unsalted butter
1 lg Peeled & diced onion;
(about 1 cup)
2 Celery stalks; diced
1 Leek; split, cleaned, and
Diced
1 lg Sweet red pepper; diced
2 Seeded & diced jalapeno
Peppers; (2 to 3)
2 ts Ground cumin
1 ts Ground coriander
1 Vanilla bean; split and
Seeds
Scraped out
1 ts Salt
1/2 ts Cayenne pepper
2 qt Hot chicken stock
1 Two-pound lobster
1/2 c Creme fraiche

Hack lobster tail into sections, crack claws, tie body in cheesecloth
& reserve.

Brush corn lightly with butter and grill until toasted on all sides.
Cut the roasted corn off of their cobs, reserving the corn to add
later. Reserve the cobs, too!

Melt the 2 T. butter in a large, heavy bottomed soup pot. Add the corn
cobs, the onion, celery, leek and peppers, and saute until the
vegetables are soft, but not browned. Add the cumin, coriander,
vanilla, salt and cayenne and cook for 2 to 3 minutes to release the
flavors. Add the chicken stock and bring to a boil. Reduce to a
simmer and add the reserved corn cobs along with the lobster body
that has been tied in cheesecloth. Cook 40 to 45 minutes, then remove
the cobs and the lobster body. Add the hacked lobster (and cracked
claws, I assume - Holly) and simmer for 4 to 5 minutes before
stirring in the creme fraiche. Serve immediately.

Yield 1 1/2 quarts chowder.

Recipe by: Michael Lomonaco, MICHAEL'S PLACE From: Holly Butman

MMMMM

-- Sean

... WinErr 01D: Keyboard error: press F12 to continue.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 03-16-22 06:26, Dave Drum <=-
spoke to Jim Weller about Gas etc. <=-

JIM WELLER wrote to DAVE DRUM <=-

Title: Bacon ’n’ Creme Haystacks

What is ’n’?

Duuuuhhhh. Denis? Abbreviation of "and". Personally I'd just use "&"
to save the keystrokes and the silly questions.

Dave you need to realize that when you cut and paste from some web
sites, there are characters there that do not render in a usual ASCII
based reader. What shows up here in my BWave (and I suppose in Jim's
since he asked the question) is a sequence of seven "high-ascii"
characters.


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

Title: Southwestern Grilled Pork Chops
Categories: Easy, Tested, Grill
Yield: 2 Servings

4 ts Dried minced onion
6 ts Ground cumin
2 ts Cornstarch
3 ts Chili powder
3 ts Dried minced garlic
1 ts Dried oregano
1 ts Paprika
1/2 ts Cayenne pepper
2 ea Bone in pork loin chops
(about 3/4 inch thick)
1/4 c Barbeque sauce
2 tb Lime juice

In a small bowl, combine the first eight ingredients, rub over pork
chops.

Place pork chops in a large resealable plastic bag or glass baking
dish . In another small bowl, combine barbecue sauce and lemon juice.
Spoon over both sides of the pork chops, gently rub bag to
distribute sauce. If using glass pan cover with plastic wrap.
Refrigerate 1 - 2 hours.

I prefer using glass baking dish.

If grilling, coat grill rack with nonstick cooking spray before
starting the grill. Preheat grill, place chops on grill then turn off
middle burner - close lid and cook with indirect heat a medium
heat for 20 minutes.

OR broil 6 inch from the heat for 6 - 8 minutes on each side OR until
meat thermometer reads 160 degrees.

Southwest "kick" flavor to meat. Will do again.

Serving: 234 calories, 8 g fat (3 g saturated fat) 81 mg
cholesterol, 202 mg sodium, 8 g carbohydrate 1 g fiber. Diabetic
Exchange 4 lean meat and 1/2 starch. Weight Watchers approx 5 points.


From Sandy Shortt; Light/Tasty Magazine Aug/Sept 2004

Last cooked 7-6-2010.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:21:19, 17 Mar 2022
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