Quoting Ruth Haffly to Sean Dennis <=-

We heat with natural gas; the bills for that and electricity
combined are much lower than the total electric house we were
renting

In most markets gas beats propane which beats oil and wood which
in turns beats electricity. And wood pellets are about half the
cost of firewood unless you cut your own.

The math is complicated because you have to deal with mixed units:
cords, cubic feet, litres, gallons, barrels, pounds, tons, tonnes,
gigajoules, kilowatt hours and BTUs,

If I was building a custom home from scratch I would use gas (or
propane here) for my boiler or furnace but also for my hot water
tank, kitchen range, and clothes fryer to reduce my power bill to a
minimum. I'd also add a handful of solar panels.

Something new: I just formatted it and it's the real deal.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Jamaican Brown Stew Chicken 2
Categories: Caribbean, Chicken
Servings: 6

5 lb chicken
2 TB fresh lime juice
2 TB browning sauce, divided
1 TB Chinese dark soy sauce
1 ts salt
1 ts garlic powder
1/2 ts onion powder
1/2 ts freshly ground black pepper
3 TB neutral oil
1 md yellow onion, peeled, halved
and sliced 1/4 inch thick
1 md red, orange, or yellow bell
pepper, cored, seeded, and
sliced 1/4 inch thick
3 plum tomatoes, cored, diced
3 scallions, ends trimmed,
white and green parts sliced
crosswise 1/4 inch thick
3 md garlic cloves, sliced
5 sprigs fresh thyme or
1 ts dried thyme
2 ts cornstarch
2 TB granulated sugar
1 whole Scotch bonnet pepper
5 allspice berries
1/4 c ketchup
White rice, rice and peas,
and/or cooked cabbage, for
serving

Using a heavy knife, cut the chicken into 8 pieces. Cut each bone-in
breast in thirds crosswise to yield 3 pieces, to make 12 pieces of
chicken in total. Remove chicken skin only if desired. In a large
bowl, stir together lime juice, 1 tablespoon browning, dark soy
sauce, salt, garlic powder, onion powder, and black pepper. Add
chicken and toss to coat. Cover and refrigerate for at least 2 and
up to 8 hours. Chicken pieces marinating in dark soy and browning
sauce mixture.

In a Dutch oven or large saute pan, heat oil over medium heat until
shimmering. Working in batches to avoid crowding the pan, add
chicken and cook, turning occasionally, until browned all over,
about 3 minutes. Transfer chicken to a platter, and reserve
marinade.

Add onion, bell pepper, and tomatoes to the pot and cook, stirring
often and scraping the bottom to release any browned bits, until
vegetables are softened, about 8 minutes.

Add scallions, garlic, and thyme and cook, stirring, until garlic
and scallions are softened but not browned, about 1 minute. Stir in
cornstarch and cook, stirring, for 1 minute.

Add 2 cups water along with the reserved marinade, sugar, Scotch
bonnet, allspice, and the remaining 1 tablespoon browning. Nestle
the chicken drumsticks, thighs, and wings into the braising liquid,
bring to a boil over high heat, then reduce heat to a simmer, cover,
and cook for 40 minutes.

Nestle the reserved chicken breasts into the stew, then simmer until
chicken breasts register 155 F on an instant-read thermometer, about
20 minutes. Check the consistency of the liquid: While called
"gravy," the cooking liquid should not be thick like a roux-based
gravy. It should have more body than water but should still be quite
liquid and not coat the back of a spoon; if it's too thick, add
additional water, 1/4 cup at a time until a rich and glossy but
otherwise fluid sauce forms.

Stir in ketchup, then simmer, uncovered, 5 minutes longer. Serve
with white rice, rice and peas, and/or cooked cabbage.

Notes:

You can adjust the spicy intensity of the Scotch bonnet by either
leaving it whole (mild heat), cut and seeded (medium heat), cut open
with seeds (hot).

Adding the chicken breast pieces to the stew for only the final 25
minutes of cooking ensures they won't overcook.

by Jillian Atkinson

From: Serious Eats

MMMMM-------------------------------------------------




Cheers

Jim


... Lightning: giant electricity that lives in clouds & attacks golfers

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

We heat with natural gas; the bills for that and electricity
combined are much lower than the total electric house we were
renting

In most markets gas beats propane which beats oil and wood which
in turns beats electricity. And wood pellets are about half the
cost of firewood unless you cut your own.

Years ago we heated with wood but had propane for back up. I wouldn't
want to heat with wood now; I think it wouldn't be good for my lungs.

The math is complicated because you have to deal with mixed units:
cords, cubic feet, litres, gallons, barrels, pounds, tons, tonnes, gigajoules, kilowatt hours and BTUs,

Mixing apples, oranges, bananas, grapes and who knows what all else--a
regular fruit salad.

If I was building a custom home from scratch I would use gas (or
propane here) for my boiler or furnace but also for my hot water
tank, kitchen range, and clothes fryer to reduce my power bill to a

*****

I presume you mean dryer--but some of the commercial ones get hot enough
to almost fry your clothes. (G)

minimum. I'd also add a handful of solar panels.

Sounds about right. We're not oriented for good solar and we have enough
trees still on the lot that it's not a good consideration. If and when
we move back out west, it's a consideration.

Something new: I just formatted it and it's the real deal.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Jamaican Brown Stew Chicken 2
Categories: Caribbean, Chicken
Servings: 6

Looks good; we've slipped back into cooler weather for a few days so the
stew would be nice. But, we cooked our chicken yesterday (on the grill)
so beef stew is on the menu for tomorrow. I'm going to do a clean out
the fridge of veggies one; I know I have peppers, onions, tomatoes,
carrots, I think a stray parsnip or two, some potatoes in the pantry and
who knows what all else to go into it. Steve made some sourdough
biscuits today that will go well with it.

---
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)

Ruth Haffly wrote to JIM WELLER <=-

If I was building a custom home from scratch I would use gas (or
propane here) for my boiler or furnace but also for my hot water
tank, kitchen range, and clothes fryer to reduce my power bill to a

*****

I presume you mean dryer--but some of the commercial ones get hot
enough to almost fry your clothes. (G)

minimum. I'd also add a handful of solar panels.

Sounds about right. We're not oriented for good solar and we have
enough trees still on the lot that it's not a good consideration. If
and when we move back out west, it's a consideration.

If I build *new* I'll pick a lot well sited for wind and solar and go
all electric (geothermal heat pumps for heating and cooling). Fossil
fuels, whilst much more convenient, are finite. Not to mention the way
they pollute the environment. And, yes, In know that the mining of the
rare earths used in many of the storage batteries used in "all electric" applications does not do the world a lot of good in the short term.

But, this is neither the place nor time to get into that. Bv)=

Besides, I have become habituated to my electric stove.

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

Title: Wood Stove Honey-Garlic Pork
Categories: Five, Pork, Rice, Vegetables, Sauces
Yield: 4 Servings

1 lb Ground pork *
4 cl Garlic; minced
3/4 c Water
1/4 c Soy sauce
3 tb Honey
1/2 c Uncooked long grain white
- or jasmine rice **

* you can also use ground chicken, turkey or beef

Add the pork, garlic, water, soy sauce, honey and rice
into the cooking pot. Stir to break up the pork.

Cover and cook on low for 4-6 hours, or until pork and
rice are cooked through.

Remove the lid. Stir a bit. Scoop the meat and rice over
chopped romaine, use it in lettuce wraps, over chopped
cabbage or plain. Eat and enjoy!

** I used Basmati because that's what was on hand. UDD

RECIPE FROM: https://www.motherearthnews.com/real-food/

Uncle Dirty Dave's Kitchen

MMMMM

... The human race is faced with a cruel choice: work or daytime television. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

minimum. I'd also add a handful of solar panels.

Sounds about right. We're not oriented for good solar and we have
enough trees still on the lot that it's not a good consideration. If
and when we move back out west, it's a consideration.

If I build *new* I'll pick a lot well sited for wind and solar and go
all electric (geothermal heat pumps for heating and cooling). Fossil

Steve's sister and her husband have that, up in NY State & seem happy
with it. They were heating with a wood stove before they put that system
in.

fuels, whilst much more convenient, are finite. Not to mention the way they pollute the environment. And, yes, In know that the mining of the rare earths used in many of the storage batteries used in "all
electric" applications does not do the world a lot of good in the
short term.

But, this is neither the place nor time to get into that. Bv)=

No, and I'm not going there.

Besides, I have become habituated to my electric stove.

I've flipped between gas and electric enough that I'm comfortable with either--but I still would rather have gas. But, because of the way the
kitchen is set up, I'm using electric.

Title: Wood Stove Honey-Garlic Pork
Categories: Five, Pork, Rice, Vegetables, Sauces
Yield: 4 Servings

Looks good, might be easy to use a Boston butt with it instead.


---
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)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

minimum. I'd also add a handful of solar panels.

Sounds about right. We're not oriented for good solar and we have
enough trees still on the lot that it's not a good consideration. If
and when we move back out west, it's a consideration.

If I build *new* I'll pick a lot well sited for wind and solar and go
all electric (geothermal heat pumps for heating and cooling). Fossil

Steve's sister and her husband have that, up in NY State & seem happy
with it. They were heating with a wood stove before they put that
system in.

My brother was "in the trade" for 40 years before retiring - I respect
his advice. Bv)=

Here's a link to an N.Y.T. (Wirecutter) article on "A Heat Pump Might
Be Right for Your Home. HereΓÇÖs Everything to Know."

https://tinyurl.com/GEO-PUMP

Besides, I have become habituated to my electric stove.

I've flipped between gas and electric enough that I'm comfortable with either--but I still would rather have gas. But, because of the way the kitchen is set up, I'm using electric.

Gas is *much* more convenient - especially the heat adjustments. But, I
really do try to be environmentally conscious.

Title: Wood Stove Honey-Garlic Pork
Categories: Five, Pork, Rice, Vegetables, Sauces
Yield: 4 Servings

Looks good, might be easy to use a Boston butt with it instead.

Don't see why not. Picnic ham/shoulder/butt is a most excellent chunk
of Mr. Pig.

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

Title: Boston Pork Butt Sauce
Categories: Pork, Chilies, Vegetables
Yield: 12 Pints

3 lb Boston butt roast; diced
1/4 ts Garlic; chopped *
1/4 ts Ground comino *
2 tb (ea) Salt & ground pepper
3 md Bell pepper; chopped
8 oz Can jalapenos; chopped
15 oz Can diced tomatoes; w/juice

* MORE! MORE! MORE! -UDD

Put meat, garlic, comino. salt and pepper in a large pot.
Add water just to top of meat. Simmer till meat is tender.
Then add rest of the ingredients simmer till all is warm.
Make flour thickening and add to meat mixture. Put in pint
jars and freeze.

Makes about 12 pints.

NOTES: Great on eggs, chili rellenos, etc.

UDD Note: This is a sort-of Chile Verde. But it would be
improved greatly by the addition/substitution of Anaheim
chilies for flavour for at least half of the jalapenos and
adding a few serranos for heat.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Homeopathy: the less evidence there is, the better it works.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 03-31-22 06:50, Dave Drum <=-
spoke to Ruth Haffly about utilities <=-

I've flipped between gas and electric enough that I'm comfortable with either--but I still would rather have gas. But, because of the way the kitchen is set up, I'm using electric.

Gas is *much* more convenient - especially the heat adjustments. But,
I really do try to be environmentally conscious.

I have heard for decades how much better gas was for a cook, but have
never had the chance to find out. For the first ten years or so, we
took what ever was in the apartments we rented. Then when we bought our
house, gas was not given as an option -- even though the house had a gas
feed for the water heater. Now, we not only have an electric stove in
our apartment but it has a glass top which we dislike.


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

Title: Four Bean Salad
Categories: Salads, Vegetable, Beans, Boat, D/g
Yield: 12 servings

1 cn 16 oz cut green beans
1 cn 16 oz dark red kidney beans
1 cn 16 oz yellow wax beans
1 cn 16 oz chic peas
1 c Celery; diced
1/2 c Onion; minced
1/2 c Green pepper; minced
1/2 c Cider vinegar
1/2 c Salad oil
1/2 c Sugar
1 ts Salt
1/4 ts Pepper

Recipe can easily be cut in half.

Drain all beans, place in mixing bowl. Add green bell pepper, celery
and onion. Mix oil and vinegar with sugar, salt and pepper. Pour
over bean mixture. Mix together. Transfer to large non metalic
container. Cover and refrigerate overnight or longer for flavors to
blend. Occasionally stir the mixture.

Serve with slotted spoon.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:23:00, 01 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I've flipped between gas and electric enough that I'm comfortable with either--but I still would rather have gas. But, because of the way the kitchen is set up, I'm using electric.

Gas is *much* more convenient - especially the heat adjustments. But,
I really do try to be environmentally conscious.

I have heard for decades how much better gas was for a cook, but have never had the chance to find out. For the first ten years or so, we
took what ever was in the apartments we rented. Then when we bought
our house, gas was not given as an option -- even though the house had
a gas feed for the water heater. Now, we not only have an electric
stove in our apartment but it has a glass top which we dislike.

I, too, prefer the open coils - but, the stove that came with the house
is a smooth-top. The only advantage I can see is that when the burners
are off and the stove has cooled I can use the smooth top as additional
counter space - for prep work, etc.

When/if I get to build my "dream" kitchen I'll have a Jenn-Aire style
cook top and eye-level wall ovens. I salvaged the wall ovens from my
(former) tin can home. But, there was no way to install them here. So,
off they went to the ReStore where they were snapped up immediately I
was told.

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

Title: Great Wall Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 6 Servings

1 lb Boned, skinned chicken
2 tb Oil; divided
4 tb Soy sauce; divided
4 c Sauerkraut; drained, rinsed
4 Green onions; w/tops
4 md Carrots; julienned
2 cl Garlic; halved
1 ts Ground ginger
4 oz Snow peas; stemmed, cut in
- half diagonally

Cut chicken into 1" (2.5 cm) dice and place in a 3 quart
casserole. Add in 1 Tb oil.

Cover with lid or vented plastic wrap. Stirring midway
through cooking, microwave on high 5 to 6 min, or until
no longer pink. Stir in sauerkraut and 2 Tb soy sauce;
set aside.

Slice green onion tops; set aside. Thinly slice white
part of onions and place in a 1 qt casserole with
carrots, garlic, ginger and 2 Tb soy sauce. Cover with
lid or possibly vented plastic wrap; microwave on high 4
to 5 min.

Stir the carrot mix into the sauerkraut mix. Place the
snow peas on top. Cover again and microwave on high 4
min or until steaming. Stir and serve.

Makes 6 servings.

RECIPE FROM: https://cookeatshare.com

Uncle Dirty Dave's Archives

MMMMM

... "To be pleased with one's limits is a wretched state" -- Goethe
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

If I build *new* I'll pick a lot well sited for wind and solar and go
all electric (geothermal heat pumps for heating and cooling). Fossil

Steve's sister and her husband have that, up in NY State & seem happy
with it. They were heating with a wood stove before they put that
system in.

My brother was "in the trade" for 40 years before retiring - I respect
his advice. Bv)=

I would too, for someone in the business that long.

Here's a link to an N.Y.T. (Wirecutter) article on "A Heat Pump Might
Be Right for Your Home. Here’s Everything to Know."

https://tinyurl.com/GEO-PUMP

I'd probably not go with it but might check out the site to see what
they offer.

Besides, I have become habituated to my electric stove.

I've flipped between gas and electric enough that I'm comfortable with either--but I still would rather have gas. But, because of the way the kitchen is set up, I'm using electric.

Gas is *much* more convenient - especially the heat adjustments. But,
I really do try to be environmentally conscious.

I do too, but still like the way gas cooks. Last gas stove we had was in
AZ, left there in March of 2001 and have been using electric ever since.

Title: Wood Stove Honey-Garlic Pork
Categories: Five, Pork, Rice, Vegetables, Sauces
Yield: 4 Servings

Looks good, might be easy to use a Boston butt with it instead.

Don't see why not. Picnic ham/shoulder/butt is a most excellent chunk
of Mr. Pig.

We use it quite often. Steve has to cook for his VFW post next week, has
talked about smoking a couple of butts for pulled pork, eastern NC
style.


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


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I do too, but still like the way gas cooks. Last gas stove we had was
in AZ, left there in March of 2001 and have been using electric ever since.

We use one when we're at in the woods. It's a nice change of pace however
the oven doesn't work so about 4 years ago I bought a table top electric
oven that uses light to cook somehow. It is just big enough for a whole chicken, it works great. If we ever leave our trailer it will be coming
home for using on hot summer days.

Shawn

... All I want is a warm bed, a kind word, and *unlimited power*...

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to Ruth Haffly <=-

I do too, but still like the way gas cooks. Last gas stove we had was
in AZ, left there in March of 2001 and have been using electric ever since.

We use one when we're at in the woods. It's a nice change of pace
however the oven doesn't work so about 4 years ago I bought a table top electric oven that uses light to cook somehow. It is just big enough
for a whole chicken, it works great. If we ever leave our trailer it
will be coming home for using on hot summer days.

My nieces had an "Easy Bake" oven heated by light bulbs with whivh they
had much fun and made many "treats". Some of which were actually edible.

The Easy-Bake Oven was introduced in 1963 by Kenner, a Cincinnati, Ohio-
based toy company. The original Kenner Easy-Bake Oven was heated by two 100-watt incandescent light bulbs, came in a pale yellow or turquoise,
and was designed to resemble a conventional oven.

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

Title: Easy Bake Oven Cookie Recipe
Categories: Cookies, Grains, Chocolate
Yield: 16 cookies

43 g (1 1/2 oz) env instant
- oatmeal; any flavour
3 tb Flour
2 ts butter, room temperature
1/8 ts Baking soda
1/8 ts Baking powder
3 tb Mini chocolate chips
1/8 ts Vanilla extract
1 ts Brown sugar
1 ts White sugar
4 tb Water

Preheat Easy Bake Oven for about 20 minutes.

Combine all ingredients into a large bowl and mix with
a hand mixer until combined.

Spray cooking sheet with cooking spray.

Place teaspoon size drops onto cooking pan. You should
be able to fit about 8 cookies at a time.

Bake for approximately 10 minutes.

Adapted from Baking with Mommy Cookbook

RECIPE FROM: http://ezebreezy.com

Uncle Dirty Dave's Archives

MMMMM


... "Life is something that happens when you can't get to sleep" Fran Lebowitz --- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

I do too, but still like the way gas cooks. Last gas stove we had was
in AZ, left there in March of 2001 and have been using electric ever since.

We use one when we're at in the woods. It's a nice change of pace
however the oven doesn't work so about 4 years ago I bought a table
top electric oven that uses light to cook somehow. It is just big
enough for a whole chicken, it works great. If we ever leave our
trailer it will be coming home for using on hot summer days.

We don't have an oven in our camper, just a little, 2 burner propane
stove. A couple of years ago we were in a camping supply store and saw
an oven that sits on a gas stove burner, then folds into a box, about 12"x12"x2". Decided to buy it, give it a try on a stove we use outside.
It has a thermometer on one side so you can, by adjusting how much gas
you want the burner to put out, set a fairly accurate temperature. We've
baked in it a few times--cobbler, cinnamon rolls. No way will it replace
a conventional oven but works quite well in a camp situation. I wouldn't
want to try roasting a chicken or something like that but for quick
baked goods, it does a decent job. Nice thing about it is that it is
easy to set up, then stow when fininshed. Hardest part is getting the temperature set.

---
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)

Ruth Haffly wrote to Shawn Highfield <=-

We've baked in it a few times--cobbler, cinnamon rolls. No way will it replace a conventional oven but works quite well in a camp situation. I wouldn't want to try roasting a chicken or something like that but for quick baked goods, it does a decent job. Nice thing about it is that it
is easy to set up, then stow when fininshed. Hardest part is getting
the temperature set.

https://tinyurl.com/y73amnts

That's a link to one that is similar to what I bought. It takes up more
room then what you have (obviously) but is quite handy to have as you can
use it for pretty much anything and setting the temp is as easy as turning
a dial. ;)

Shawn

... Save fuel. Get cremated with a friend.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

We've baked in it a few times--cobbler, cinnamon rolls. No way will it replace a conventional oven but works quite well in a camp situation. I wouldn't want to try roasting a chicken or something like that but for quick baked goods, it does a decent job. Nice thing about it is that it
is easy to set up, then stow when fininshed. Hardest part is getting
the temperature set.

https://tinyurl.com/y73amnts

That's a link to one that is similar to what I bought. It takes up
more room then what you have (obviously) but is quite handy to have as
you can use it for pretty much anything and setting the temp is as
easy as turning a dial. ;)

Easy enough for household use but we've got a small camper so want to
make the best use of space that we can. What sold us on this camper as
opposed to others was the amount of kitchen space. The kitchen goes
across the whole back end, with the fridge in the slide out. A storage
area that we use for a pantry is on the entry side door, across from the kitchen space so everything is very convenient. Unless we are at a
relative's (daughter, sister, etc) house or on a mission trip, we don't
usually set up for a week or more at a time. Most of our cooking is
quick and easy supper the night we arrive somewhere, same for breakfast
the next morning before hitting the road. Long term set ups we do tend
to do more cooking, some baking. The microwave is also a small
convection oven so we've used that also.

---
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)

Ruth Haffly wrote to Shawn Highfield <=-

Easy enough for household use but we've got a small camper so want to
make the best use of space that we can. What sold us on this camper as

Our trailer is massive so we don't have storage issues. It's a 50+ year
old beast of a tin can. We hope to replace it one year soon as it's
falling apart at the back bedroom end.

usually set up for a week or more at a time. Most of our cooking is
quick and easy supper the night we arrive somewhere, same for breakfast the next morning before hitting the road. Long term set ups we do tend
to do more cooking, some baking. The microwave is also a small
convection oven so we've used that also.

Nice. We do miss being mobile, we had a nice pop up trailer for a few
years that we loved.

Shawn


... Spell chequers dew knot work write.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

Easy enough for household use but we've got a small camper so want to
make the best use of space that we can. What sold us on this camper as

Our trailer is massive so we don't have storage issues. It's a 50+
year old beast of a tin can. We hope to replace it one year soon as

Nice! We lived in one double wide that was only, IIRC, about 20'x40'.
Small, yes, but our girls were small at the time and we didn't have a
lot of stuff. The kitchen was eat in and also had the washer & dryer so
I had to get creative with storage. After canning goods, I'd put the
jars back into their box and stacked them in the bathroom. We lived
there for about 2 1/2 years before Steve went into the Army. Another
time we lived in a small single wide for a few months, while Steve was
in an Army training school. We had even less stuff; some was in storage
until we got to our first duty station. While living there, we're pretty
sure a tornado went over our heads one night.

it's falling apart at the back bedroom end.

No, and those are not easy to repair. We're in a small house now, just
spent a good bit on siding, windows, doors, etc--preventive
maintainence. We also had a patio poured so we can entertain outside in
good weather.

usually set up for a week or more at a time. Most of our cooking is
quick and easy supper the night we arrive somewhere, same for breakfast the next morning before hitting the road. Long term set ups we do tend
to do more cooking, some baking. The microwave is also a small
convection oven so we've used that also.

Nice. We do miss being mobile, we had a nice pop up trailer for a few years that we loved.

We got it several years ago when thinking about a trip out west to visit
our daughters and didn't want to do the restaurants/motels thing. Older daughter suggested "glamping" which got Steve thinking about campers.
This one has gone cross country several times, a lot of trips to the
north east and several trips to Florida as well as in/around NC.

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


... Two wrongs don't make a right but, two Wrights made an aeroplane

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

time we lived in a small single wide for a few months, while Steve was
in an Army training school. We had even less stuff; some was in storage until we got to our first duty station. While living there, we're
pretty sure a tornado went over our heads one night.

We like the idea of eventually moving into one full time and traveling a
bit more. That's kind of the bucket list if we win the lottery dream. ;) Mainly because we have too much crap and that would force us to junk it
all. ;)

it's falling apart at the back bedroom end.

No, and those are not easy to repair. We're in a small house now, just

No it's not. We don't attempt to repair it out of fear it will split apart. The good thing is it's bone dry inside and has no leaks so as long as it
stays like that we don't worry too much. :)

Older daughter suggested "glamping" which got Steve thinking about campers. This one has gone cross country several times, a lot of trips
to the north east and several trips to Florida as well as in/around NC.

I'm sure it's paid for itself in hotel fee's by now! Plus it's nice to
sleep "in your own bed" and not have to worry about bedbugs or anything
like that.

Shawn

... Windows Error 010: Reserved for future mistakes.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Shawn Highfield to Ruth Haffly <=-

Our trailer is massive

Are you talking about an RV trailer or a mobile home?

We do miss being mobile, we had a nice pop up trailer for a few
years that we loved.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Yarmouth Straws
Categories: British, Historical, Fish, Cheese
Servings: 1

2 oz cheese pastry
4 oz kipper
1 ts parmesan cheese
Beaten egg
Cayenne

Roll pastry into a strip. Brush half with egg. Cover with sliced
kipper and cayenne. Sandwich with remaining half of pastry. Brush
with egg and sprinkle thickly with grated cheese. Cut in finger
strips and bake for about 15-20 minutes at 420 deg F till brown and
crisp. Serve hot or cold.

Lady Young's Cookery Book (Hong Kong, early 1900's)

From: By Janet Clarkson, theoldfoodie.com

MMMMM-------------------------------------------------



Cheers

Jim


... Mobile homes are tornado bait.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

Are you talking about an RV trailer or a mobile home?

Old double wide tin can. But we are hoping to replace it
with a RV Mobile home we can back in the lot for 5 months,
then travel around for the other 7.

Shawn

... Help fight continental drift.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

time we lived in a small single wide for a few months, while Steve was
in an Army training school. We had even less stuff; some was in storage until we got to our first duty station. While living there, we're
pretty sure a tornado went over our heads one night.

We like the idea of eventually moving into one full time and traveling
a bit more. That's kind of the bucket list if we win the lottery

In the mid 90s Steve talked about that for a while. Reality was, we
never did it. We'd have to do some serious downsizing, much more than
when we moved from a 2000sf with garage/attic into a 1000sf, no garage
or attic house. The house we're in now is about 1250sf, no garage but
attic and small storage shed.

dream. ;) Mainly because we have too much crap and that would force us
to junk it all. ;)

I know the feeling. Back when Steve first started talking about getting
a camper, I gave him 2 requirements--indoor plumbing and a place to stow
a sewing machine. We have both of them in the R-Pod.

it's falling apart at the back bedroom end.

No, and those are not easy to repair. We're in a small house now, just

No it's not. We don't attempt to repair it out of fear it will split apart. The good thing is it's bone dry inside and has no leaks so as
long as it stays like that we don't worry too much. :)

No leaks is a good thing. Do you have an adequate kitchen? The trailer
we rented for several months in TX had a small kitchen but it worked for
the time we needed it. A lot of our kitchen stuff was still in storage;
had we had everything, it wouldn't have fit. Near the end of our time
there, we bought a microwave (back when they were big) and a cart for
it. The cart held up thru quite a few moves, even to Wake Forest but
finally died a few years ago. The microwave was donated to my sister
after we came back from Germany in 1992 with a much better (and smaller)
one.

Older daughter suggested "glamping" which got Steve thinking about campers. This one has gone cross country several times, a lot of trips
to the north east and several trips to Florida as well as in/around NC.

I'm sure it's paid for itself in hotel fee's by now! Plus it's nice

Yes, and it's nice not to have to schlep suitcases, as we did on our
last 2 trips north.

to sleep "in your own bed" and not have to worry about bedbugs or
anything like that.

The "sleep in your own bed" is the feature Steve usually mentions when
he talks about owning a camper. Some time ago, I got myself some new pillows--got a double pack of the one I liked so I have the same pillow
on our bed in the house and out in the camper.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

or attic house. The house we're in now is about 1250sf, no garage but attic and small storage shed.

We need to downsize so badly. Our apartment is about the size of your
house and it's crammed full.

I know the feeling. Back when Steve first started talking about getting
a camper, I gave him 2 requirements--indoor plumbing and a place to
stow a sewing machine. We have both of them in the R-Pod.

Indoor plumbing and a place for a laptop are all I need. :)

No leaks is a good thing. Do you have an adequate kitchen? The trailer

The kitchen is almost better then the one in the apartment. I've never
felt stuck when needing to cook indoors.

Forest but finally died a few years ago. The microwave was donated to
my sister after we came back from Germany in 1992 with a much better
(and smaller) one.

We took our old nuker there when my Daughter gave us her new one. (When
she moved into the building she got a mounted one with the apartment).
The micwave cart at the trailer came with the unit and is probably from the 1980's. ;)

Yes, and it's nice not to have to schlep suitcases, as we did on our
last 2 trips north.

That's why we liked the popup, we could just load our clothes and fold it
back down.

The "sleep in your own bed" is the feature Steve usually mentions when
he talks about owning a camper. Some time ago, I got myself some new pillows--got a double pack of the one I liked so I have the same pillow
on our bed in the house and out in the camper.

Nice. We did the same thing a couple years back. Andrea likes about 400 pillows on her side of the bed.

Shawn

... The man who strikes first admits that his ideas have given out.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to JIM WELLER <=-

Old double wide tin can. But we are hoping to replace it
with a RV Mobile home we can back in the lot for 5 months,
then travel around for the other 7.

I'm not sure if I want a travel trailer or a small motorhome but I am
planning on traveling around the US when I can while I can. It's a dream of mine.

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

Title: Braised Chicken with Bacon (Clay Pot)
Categories: Ceideburg, Chicken
Yield: 4 Servings

5 lb Chicken
4 Strips bacon
1 Onion, finely chopped
1 Clove garlic, finely chopped
1 c Chicken broth
1/2 ts Salt
Freshly ground black pepper
1 Tb. cornstarch dissolved in
2 Tb. cold water
2 Tb. finely chopped parsley
-or chives

Last weekend I finally managed to find good romertopf. A big one++
big enough for a small turkey! And am I glad. This is a neat way to
cook. I fixed the following recipe and it came out great. I fudged
it a bit++added a couple of quartered taters, three cut up carrots
and a couple of cut up celery stalks. Everything came out cooked to
perfection.

After getting it, I went to the bookshelf and rummaged around for
possible recipes and came across a book I'd forgotten I even had.
These recipes are from it. This recipe is the only one I've actually
fixed, but if the rest are as good, I'll be impressed. I had
expected the chicken to have a soft, steamed skin, but the parts that
were above the liquid were nicely browned.

Here are some chicken ones, one for osso bucco and one for a New
England boiled dinner that looks outrageous.

In the book, Chalmers says that nearly any recipe can be adapted to
the clay pot cookers by adding a hundred degrees to the listed
temperature and adding half an hour to the cooking time.

Soak the clay pot in cold water for 10 minutes. Truss the chicken
securely and sit it in the pot, breast side up. Cut the bacon into
small pieces and fry until crisp. Drain the bacon and scatter it
over the chicken breast. Add the onion, garlic, chicken broth, salt
and pepper.

Cover the pot and place it in a cold oven. Adjust the heat to 450F
and cook for 1 1/2 hours.

Drain the juices into a small saucepan. Bring to boiling point and
stir in the cornstarch dissolved in cold water. Add the chives or
parsley to the sauce and pour it over the chicken. The chicken will
be so utterly tender you will not have any difficulty carving it
right out of the pot. Serve with rice or noodles and a tomato salad.

Serves 4 and 2 children

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

MMMMM

-- Sean

... Bubble wrap is like catnip for people.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

I'm not sure if I want a travel trailer or a small motorhome but I am planning on traveling around the US when I can while I can. It's a
dream of mine.

We have decided we want a pretty large class A motorhome when we do it.
The way we look at it, without any other form of rent it's just a smaller mortgage then any property would be.

Soon as we convince a friend of ours to let us park in his barn in the
winter time..... ;)

Shawn

... I shot an arrow into the air, and it stuck.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

or attic house. The house we're in now is about 1250sf, no garage but attic and small storage shed.

We need to downsize so badly. Our apartment is about the size of your house and it's crammed full.

We've got a lot in this house, more since Steve got into ham radios a
couple of years ago.

I know the feeling. Back when Steve first started talking about getting
a camper, I gave him 2 requirements--indoor plumbing and a place to
stow a sewing machine. We have both of them in the R-Pod.

Indoor plumbing and a place for a laptop are all I need. :)

We find places for our net books here and there in the camper. I usually
put mine back into the bag I use to carry it, my Nook, cords/chargers
for both, and other small stuff. That rides in the truck while
travelling; when we stop, it comes into the camper.

No leaks is a good thing. Do you have an adequate kitchen? The trailer

The kitchen is almost better then the one in the apartment. I've
never felt stuck when needing to cook indoors.

Steve likes to cook outside. It also keeps the smoke detector from going
off, a common occurance in the small camper. (G)

Forest but finally died a few years ago. The microwave was donated to
my sister after we came back from Germany in 1992 with a much better
(and smaller) one.

We took our old nuker there when my Daughter gave us her new one.
(When she moved into the building she got a mounted one with the apartment).
The micwave cart at the trailer came with the unit and is probably
from the 1980's. ;)

Yes, and it's nice not to have to schlep suitcases, as we did on our
last 2 trips north.

That's why we liked the popup, we could just load our clothes and fold
it back down.

Clothes and food, plus whatever else you want to bring. Since my dad
passed away, the stuffed polar bear we got for him when we went to
Alaska rides with us in the camper also. He comes into the house when
we're home.

The "sleep in your own bed" is the feature Steve usually mentions when
he talks about owning a camper. Some time ago, I got myself some new pillows--got a double pack of the one I liked so I have the same pillow
on our bed in the house and out in the camper.

Nice. We did the same thing a couple years back. Andrea likes about
400 pillows on her side of the bed.

We both only use one but Steve likes the foam type and I like the fiber
fill type.

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


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Shawn,

13 Apr 22 11:18, you wrote to me:

We have decided we want a pretty large class A motorhome when we do
it. The way we look at it, without any other form of rent it's just a smaller mortgage then any property would be.

I'll probably get a smaller Class C (I believe) motorhome if I get one. Still would love a 19' fifth-wheel Scamp if I could.

Soon as we convince a friend of ours to let us park in his barn in the winter time..... ;)

That's an issue for me also.

-- Sean

... You live and learn. At any rate, you live.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 04-12-22 13:24, Ruth Haffly <=-
spoke to Shawn Highfield about utilities <=-

Steve likes to cook outside. It also keeps the smoke detector from
going off, a common occurance in the small camper. (G)

We have that problem in our appartment, and do not have the option of
going outside. We gave up our quite new pellet grill and the baby
propane grill when we were downsizing. After we got here, we bought a
grill pan that would sit on the stove stop and had ridges to put on
grill marks. First time we used it we tryed to cook a steak from PJs.
We could see the smoke gathering and tried to open windows but the alarm
still went off. When the smoke alarm goes off, the local security for
the building calls and is then at your door withing five minutes. BIG embarassment.

Another day, we tried to do hamburgers -- hoping that the smaller piece
of meat would have better results. NOPE. Same result. So then that
almost new grill pan went to the Restore for donation.

Tonight, Gail did open face hamburgers in our toaster oven. When she
opened the door a small amount of smoke came out, she held her breath
but fortunately it was not enough to set off the alarm this time.

This is Gail's goto desert for a picnic when we have some other folks to
help eat it up. I recall that you even took a very small piece:-}}

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

Title: Easy Key Lime/Lemon Pie
Categories: Dessert, Easy, Tested
Yield: 8 Servings

1 cn Sweetened condensed milk
-regular or fat free
8 oz Pkg cream cheese
-regular or low fat
4 oz Key lime juice OR
-regular lime juice OR
-lemon juice, or combo
1 ts Vanilla
1 pk Pre made graham cracker
Crust (reg size)

MMMMM--------------------------OPTIONAL-------------------------------
Lime zest
Whipped cream

Place softened cream cheese (microwave for 15 seconds if you are
crunched for time) and the sweetened condensed milk in a mixing bowl.

With an electric hand mixer, starting on LOW, begin mixing the cream
cheese and sweetened condensed milk.
Continue to increase speed of mixer until cream cheese and condensed
milk are smooth and creamy. Add the vanilla and whip together.

Last - add the key lime juice (or lemon or a combo of juices). Start
to mix on low setting because this will splash a bit to start.
Steadily increase speed until everything is thoroughly mixed and
everything looks creamy and luscious. :-) You do NOT want any clumps
in the mix.

Spoon the pie mixture into the ready made pie shell.

NOTE: I have used graham cracker crusts as well as Nilla crust - any
crust will do except chocolate. Buy regular size crust, the deep
dish would look empty.

Place in refrigerator for at least 3-4 hours. Overnight is best. (If
crunched for time - 45 min in freezer will work - but not as well)

Zest a lime for additional color if you want to.

Am going to experiment next with special lemon juice mixed with fresh
lime juice.

Very NICE - refreshing pie. Will certainly make again - using the
different combinations of juices.

Variation of recipe from Heartloveweddings.com

Tested 5/2014 Made 2014 picnic.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:48:04, 14 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Sean,

Shawn Highfield wrote to JIM WELLER <=-

Old double wide tin can. But we are hoping to replace it
with a RV Mobile home we can back in the lot for 5 months,
then travel around for the other 7.

I'm not sure if I want a travel trailer or a small motorhome but I am planning on traveling around the US when I can while I can. It's a
dream of mine.

There are pros and cons to both. With a motor home, you're totally self contained, which means, once you set up at a camp ground, you've no
vehicle to go exploring with. We've seen a lot of motor homes towing a
car to solve that issue. With the travel trailer, your tow vehicle will
allow you to unhitch once you get set up. Very often tho, if we're only
going to be stopping overnight, we don't bother to unhitch, just relying
on what's available either in the camper or a short walk from where
we're set up. There are other issues but these are a couple you'll want
to think about as you try to decide which set up fits your plans.

We like our R-Pod; it's big enough for 2 without being too big. By being
a tow behind, we can unhitch it from the truck when we stay somewhere
longer than overnight. Of the different campers we looked at, this one
had the best kitchen set up, even over some of the bigger units. It was
also reasonably priced.

---
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)

Sean Dennis wrote to Shawn Highfield <=-

We have decided we want a pretty large class A motorhome when we do
it. The way we look at it, without any other form of rent it's just a smaller mortgage then any property would be.

I'll probably get a smaller Class C (I believe) motorhome if I get one.
Still would love a 19' fifth-wheel Scamp if I could.

Soon as we convince a friend of ours to let us park in his barn in the winter time..... ;)

That's an issue for me also.

I don't have a dog in this hunt. My idea of "roughing it" is Motel 6
instead of Holiday Inn. Bv)=

I never "got" the Class C motorhomes. Much rather have a nice pickup
and a removable camper that fist in the bed .... allowing the pickup
to be used for pickup truck things when not out camping. My brother
has both a Class A motorhome and a 5th wheel camper trailer - although
the pickup to tow it is a distant memory. It's in his driveway and used
as extra bedroom space for guests .... occasionally.

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

Title: Camp Turtle Soup
Categories: Five, Game, Vegetables, Soups
Yield: 3 Servings

Turtle meat from one turtle
1 lg Onion
Diced carrots, celery, and
- potatoes (to fill pot)
Beef or chicken bouillon
- cubes
Black pepper

Boil the turtle meat in the water with some of the
bouillon until the meat can be removed from the bones.

Do that, then add vegetables and cook until just done.
Season with the pepper.

Recipe by: Fred Bouwman - November 20, 2009

From Camp Cooking: A Practical Handbook, Skyhorse
Publishing, 2009.

Recipe from: http://www.motherearthnews.com

Uncle Dirty Dave's Archives

MMMMM

... "Jury Duty: Judge the LAW as well as the act." - FIJA
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Ruth Haffly <=-

Steve likes to cook outside. It also keeps the smoke detector from
going off, a common occurance in the small camper. (G)

We have that problem in our appartment, and do not have the option of going outside. We gave up our quite new pellet grill and the baby
propane grill when we were downsizing. After we got here, we bought a grill pan that would sit on the stove stop and had ridges to put on
grill marks. First time we used it we tryed to cook a steak from PJs.
We could see the smoke gathering and tried to open windows but the
alarm still went off. When the smoke alarm goes off, the local
security for the building calls and is then at your door withing five minutes. BIG embarassment.

Another day, we tried to do hamburgers -- hoping that the smaller piece
of meat would have better results. NOPE. Same result. So then that almost new grill pan went to the Restore for donation.

Tonight, Gail did open face hamburgers in our toaster oven. When she opened the door a small amount of smoke came out, she held her breath
but fortunately it was not enough to set off the alarm this time.

Two word - George Foreman. I have two Georges - a small one (2 burger
size) and a larger version that has interchangeable/removable plates.
Smokeless and convenient. I use the smaller one as a panini press as
well. And it most definitely will put grill marks on whatever you are
cooking.

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

Title: George Foreman Grilled New York Strip Steak
Categories: Five, Beef, Marinades
Yield: 1 serving

1 (8 oz) New York strip steak

MMMMM-------------------------MARINADE-------------------------------
2 tb Soy sauce
2 tb Worcestershire sauce
1 tb Olive oil
1 tb Red wine vinegar
1/4 ts Garlic powder

Whisk together all marinade ingredients in a bowl or cup
and place in a ziploc bag.

Add steak to the mixture and let marinate in the fridge
for at least a half hour. If you can let it sit
overnight in the fridge - even better! But if you are in
a hurry, let it at least soak up that flavor for a
little while.

Heat your George Foreman Grill for at least 5 minutes
with the lid closed. Use high setting if you have it.

Add steak and close lid.

Grill steak for 4-7 minutes for medium-rare doneness.
Grill 6-9 minutes for medium doneness (Really thin
steaks may take as little as 2-3 minutes for medium
rare. Be sure to check depending on your steak size).

Turn steak 1/4 turn if desired for cross grill marks.

Serve nice and warm right off the grill.

RECIPE FROM: https://foremangrillrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Grave: where cadavers are kept to await the coming of a medical student. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 04-14-22 08:32, Dave Drum <=-
spoke to Dale Shipp about Re: utilities <=-

Tonight, Gail did open face hamburgers in our toaster oven. When she opened the door a small amount of smoke came out, she held her breath
but fortunately it was not enough to set off the alarm this time.

Two word - George Foreman. I have two Georges - a small one (2 burger size) and a larger version that has interchangeable/removable plates. Smokeless and convenient. I use the smaller one as a panini press as
well. And it most definitely will put grill marks on whatever you are cooking.

We had a George Foreman in our house, but we gave it away because of
expected counter space or storage problems. Why would it produce less
smoke than the grill pan did?


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

Title: Spicy Chicken
Categories: D/g, Chicken, Chinese
Yield: 2 servings

1/2 lb Boneless chicken breast
6 tb Soy Sauce, divided
2 tb Cornstarch
2 tb Dry sherry
8 ts Water
2 tb Oil
1 ts Minced FRESH ginger root
1/2 ts Dried Red Pepper Flakes
Or to taste
1 md Onion, chunked
1 lg Red or green pepper cut
-into matchsticks
4 lg Mushrooms, sliced
1 lg Carrot peeled and cut into
-matchsticks
1 c Bean Sprouts
3 oz Pea pods
1 c Water
Mixed with
1 pk Chicken Broth powder

Cut chicken into thin slices. Combine chicken and 2 tablespoons
soy sauce in small bowl; let stand 30 mins.

Combine remaining 4 tablespoons soy sauce, cornstarch, sherry,
and 8 teaspoons water in small cup.

Heat half of the oil in hot wok or large skillet over high heat. Add
ginger and crushed red pepper - cook until fragrant. (less than one
minute)

Add the sliced chicken mixture to pan and stir fry until meat is done.
Remove from pan to serving bowl.

Add the additional oil, heat for a moment then add peppers, carrots,
onions and mushrooms and stir fry for two minutes until they are
crisp-tender.

Pour the water/broth solution into the wok, and mix well.
Tilt wok to force liquid to one side. Bring liquid to a boil. Add soy
sauce mixture to liquid in wok, cook and stir until liquid returns to
the boil and starts to thicken.

Return cooked chicken back to the wok.

Add bean sprouts and pea pods, stir to heat through (one minute) keep
stirring.

Serve over hot rice.

Serves 2


== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:16:03, 15 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Tonight, Gail did open face hamburgers in our toaster oven. When she opened the door a small amount of smoke came out, she held her breath
but fortunately it was not enough to set off the alarm this time.

Two word - George Foreman. I have two Georges - a small one (2 burger size) and a larger version that has interchangeable/removable plates. Smokeless and convenient. I use the smaller one as a panini press as
well. And it most definitely will put grill marks on whatever you are cooking.

We had a George Foreman in our house, but we gave it away because of expected counter space or storage problems. Why would it produce less smoke than the grill pan did?

I stash mine in the "sort-of" pantry and bring it out when needed. It
usually is used on the smooth top stove - which serves as extra counter
space. I've never had any smoke from a George - ever. I suspect its a by-product of the lower temperature a contact grill uses and the selling feature that George used to push in the introductory ads - fat drains
away and doesn't get much chance to burn/smoke.

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

Title: Dave's Pork-U-Swine Sandwich - Mark II
Categories: Pork, Vegetables, Cheese, Breads
Yield: 2 Servings

2 (1/4 lb ea) pork patties
2 (1/4 lb ea) Italian sausage
- patties
6 sl Bacon; cooked crisp
2 sl White cheese
2 sl Onion; thick
2 sl Beefsteak tomato
2 Lettuce leaves
2 (6") hamburger buns; toasted
Mayo, ketchup, mustard, hot
- sauce, etc.

Fry the bacon first and reserve. Use the bacon fat
to fry the patties if using a stove-top grill pan.

Cook the patties using a George Foreman contact grill
or a stove-top grill pan.

Toast the buns on your wide-slot toaster (or a toaster
oven). Build the sandwich with a lettuce leaf and a
slice of onion on the bottom of the bun. Top that with
a sausage patty, then a slice of cheese (I used Havarti
which worked nicely), a pork patty, a tomato slice, any
condiments you would like, three slices of bacon and
the second half of the bun on top.

Serve with a side of fries or Tater Tots.

Makes 2 servings

Uncle Dirty Dave's Kitchen

MMMMM

... Aussie Rules: Bring beer to a BBQ, wine to a dinner party.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Old double wide tin can. But we are hoping to replace it
with a RV Mobile home we can back in the lot for 5 months,
then travel around for the other 7.

I'm not sure if I want a travel trailer or a small motorhome but
I am planning on traveling around the US when I can while I can.
It's a dream of mine.

There are pros and cons to both. With a motor home, you're totally self contained, which means, once you set up at a camp ground, you've no vehicle to go exploring with. We've seen a lot of motor homes towing a
car to solve that issue. With the travel trailer, your tow vehicle will allow you to unhitch once you get set up. Very often tho, if we're only going to be stopping overnight, we don't bother to unhitch, just
relying on what's available either in the camper or a short walk from where we're set up. There are other issues but these are a couple
you'll want to think about as you try to decide which set up fits your plans.

Don't forget bicycles, and smallish motorcycles. And Sean has his
"mobility" scooter .... so he'll have to accommodate that. Once that's
taken care of it shouldn't be a lot of trouble to add a two-wheeler.
Not knowing how far/much he can walk, though, it may not be a good idea.
For him.

I always figured the motor-homes towing a car were analogous to a rich
man's yacht with a motorboat hanging from the stern davits. Bv)=

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

Title: Yacht Club Lobster Rossejat
Categories: Seafood, Herbs, Pasta, Citrus, Vegetables
Yield: 4 Servings

1 lb Spaghetti
2 tb Extra-virgin olive oil;
- divided use
Salt
6 c Water
2 (1 lb ea) lobsters; pref
- new shell
1 Bay leaf
2 cl Garlic; thin sliced
1 tn Smoked sweet paprika
1 bn Fresh herbsl such as chervil
- or parsley, leaves only
Lemon wedges

MMMMM-----------------------CLASSIC AIOLI----------------------------
1 Egg yolk
1 lg Clove garlic; grated
1 1/2 ts Sherry vinegar
2 ts Salt
2 c Oil
1 tb Water

FOR THE AIOLI: Combine the egg yolk, garlic, vinegar and
salt in a large bowl and whisk to combine. Place the
bowl on a damp towel or have someone hold it for you to
keep it steady. While whisking, slowly drizzle in the
oil until the sauce emulsifies and thickens. As it
thickens, add the water a few drops at a time (this will
thin the aioli so that it can take more oil). Continue
drizzling and whisking until all the oil has been
incorporated. Yes, your arm may be a little tired, but
this is definitely worth the effort. Aioli keeps in the
refrigerator for up to three days.

If adding herbs to the aioli, simply stir in the chopped
herbs after all of the oil has been added. Use herbed
aioli within a day, though the herbs can be added to a
classic aioli at any time.

FOR THE ROSSEJAT: Set the oven @ 325┬║F/165┬║C.

Working in small batches, break the spaghetti into
roughly 1" pieces and place on a baking sheet. Drizzle
with 1 1/2 teaspoons olive oil and toss to coat. Bake
the noodles, tossing every few minutes, until deep brown
all over, 10 to 12 minutes. (Keep a close eye on them as
they can go from pale to overdone in no time.) Remove
them from the oven and let them cool. If the pasta has
cooked a little too much, scrape it onto a cool baking
sheet to stop the cooking.

Bring 6 cups lightly salted water to a boil. Add the
lobsters and bay leaf and cook for 6 minutes. Remove
from the heat, transfer the lobsters to a bowl, and
reserve the cooking water. Working over the bowl in
order to catch all the juices, remove the meat from the
lobsters and place it in a separate bowl. Add the shells
(discarding the remaining innards) to the cooking water.
Pour the lobster juices through a fine-mesh strainer
into the cooking water. Bring to a gentle simmer to
further infuse this quick broth.

Heat the broiler to high.

Heat the remaining olive oil in a large paella or wide
enameled pan over medium heat. Add the garlic and cook
until the edges begin to brown. Add the paprika and
cook, stirring, for 30 seconds. Add the noodles and toss
to coat with the oil. Add two cups of the hot lobster
broth and bring to an energetic simmer. Do not stir the
noodles as they cook. When the broth has been absorbed,
add another 2 cups, cooking until absorbed. Add the
remaining broth and bring to a full boil. Immediately
place the entire pan directly under the broiler. Cook
until the noodles have absorbed almost all of the broth,
8 to 10 minutes. The noodles will curl up, and the ends
will become crisp.

Remove the pan from the heat and set it aside while you
cut the lobster tails into small medallions and the
claws in half. Place the meat in neat arrangements
around the pan. Place a very large dollop of aioli in
the center of the dish and scatter the herbs over the
top. Serve with the extra aioli and lemon wedges on the
side.

RECIPE FROM: Island Bay Yacht Club, Springfield, IL
via Peter Glatz' weekly column in Illinois Times

Uncle Dirty Dave's Archives

MMMMM

... Help! I'm going through cherry cheesecake withdrawal.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dale,

Steve likes to cook outside. It also keeps the smoke detector from
going off, a common occurance in the small camper. (G)

We have that problem in our appartment, and do not have the option of going outside. We gave up our quite new pellet grill and the baby

They should have put balconies on some of the apartments. (G)

propane grill when we were downsizing. After we got here, we bought a grill pan that would sit on the stove stop and had ridges to put on
grill marks. First time we used it we tryed to cook a steak from PJs.
We could see the smoke gathering and tried to open windows but the
alarm still went off. When the smoke alarm goes off, the local
security for
the building calls and is then at your door withing five minutes. BIG embarassment.

OOPS! I presume you were using the vent on the stove.

Another day, we tried to do hamburgers -- hoping that the smaller
piece of meat would have better results. NOPE. Same result. So then that
almost new grill pan went to the Restore for donation.

Sigh! It was a good idea, reality wasn't as good.

Tonight, Gail did open face hamburgers in our toaster oven. When she opened the door a small amount of smoke came out, she held her breath
but fortunately it was not enough to set off the alarm this time.

Whew! You escaped the security visit that time! When we were in Berlin,
we had a small balcony off the living roo. We set up a table top grill
at one end, opposite the door but it seemed that every time we opened
the door, the smoke detector (diagonally opposite the grill, near the
kitchen) would go off. We ended up throwing a towel over the detector
any time we wanted to grill.

This is Gail's goto desert for a picnic when we have some other folks
to help eat it up. I recall that you even took a very small piece:-}}

Title: Easy Key Lime/Lemon Pie
Categories: Dessert, Easy, Tested
Yield: 8 Servings

I've had it more than once. (G)

---
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)

On 04-15-22 07:18, Dave Drum <=-
spoke to Ruth Haffly about Re: utilities <=-

I always figured the motor-homes towing a car were analogous to a rich man's yacht with a motorboat hanging from the stern davits. Bv)=

In fact, Jim Bodle called the mini-car that he towed on the rear of his
large motor home "his dinghy".


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

Title: Chicken Sauce Piquant - Fry Pan
Categories: D/g, Cajun, Chicken
Yield: 4 servings

MMMMM-----------------------SEASONING MIX----------------------------
2 ts Salt
1 ts Garlic powder
1 1/2 ts Black pepper
1/2 ts Red pepper
1 ts Onion powder
1/2 ts White pepper
1/2 ts Dried thyme leaves

MMMMM--------------------------CHICKEN-------------------------------
1/2 c Flour
4 Chicken breasts
-oil for frying

MMMMM-------------------------VEGETABLES------------------------------
1 c Chopped onions
1 c Chopped green bell pepper
1 c Chopped celery
1 c Peeled and chopped tomatoes
-(or substitute medium
-can)
1 c Canned tomato sauce
1 ts Finely chopped jalapeno
-pepper (fresh! Remove
Seeds and membrane)
1 tb Minced garlic
1 ts Tabasco sauce
2 c Chicken broth
2 c Hot cooked rice

Serves four.
Total time approximately 1 1/2 hours, including chopping
vegetables.

In plastic bag, mix 1 tablespoon of seasoning mix into
flour. Remove excess fat from the chicken and rub remaining
seasoning mix into chicken pieces. Shake chicken in flour until
well coated. Save the flour to thicken the sauce later.
In large skillet, heat 1/2 inch oil to 350 degree. Fry
chicken (skin side down first) until browned and crispy on both
sides and the meat is cooked, about 5 to 8 minutes per side. Do
not crowd. Don't let drippings burn. Drain chicken on paper
towels. Pour out the hot oil into Pyrex glass or metal
container, leaving as much sediment in the pan as possible.
Place the chicken pieces and chicken broth into a large pot
or saucepan and bring to a boil. Cover, reduce heat to medium
and cook for 5 minutes.

Meanwhile, return 1/4 cup of oil to pan. Turn heat to
high. Using spoon or wooden spatula, loosen any particles stuck
to pan bottom. Then add the celery, bell peppers, and onion.
Cook until sediment is well mixed into vegetables, stirring
constantly and scrapping pan bottom well. Do not burn.
Lower heat, then add tomatoes, jalapeno peppers and
garlic. Stir well and cook for about 2 minutes. Add the tomato
sauce and cook about 3 minutes, stirring occasionally. Stir in
the Tabasco sauce and remove from heat.

Then stir half the tomato mixture into the chicken and
stock, cover and simmer over low heat for 5 more minutes. Stir
in the remaining tomato mixture and simmer covered for 10
minutes more, stirring occasionally. Remove from heat and serve
over rice.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:21:18, 16 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 04-14-22 14:26, Ruth Haffly <=-
spoke to Dale Shipp about utilities <=-

Steve likes to cook outside. It also keeps the smoke detector from
going off, a common occurance in the small camper. (G)

We have that problem in our appartment, and do not have the option of going outside. We gave up our quite new pellet grill and the baby

They should have put balconies on some of the apartments. (G)

Some do have balconies. We have a good sized bay window. Even with a
balcony, it would be against the rules to have a grill fire because of
fire regulations in apartment buildings.

propane grill when we were downsizing. After we got here, we bought a grill pan that would sit on the stove stop and had ridges to put on
grill marks. First time we used it we tryed to cook a steak from PJs.
We could see the smoke gathering and tried to open windows but the
alarm still went off. When the smoke alarm goes off, the local
security for
the building calls and is then at your door withing five minutes. BIG embarassment.

OOPS! I presume you were using the vent on the stove.

We were -- but it just vents back into the kitchen, not to the outside.
Hence it did little good. It's main purpose is to filter grease.

Another day, we tried to do hamburgers -- hoping that the smaller
piece of meat would have better results. NOPE. Same result. So then that
almost new grill pan went to the Restore for donation.

Sigh! It was a good idea, reality wasn't as good.

Right. Our community has its own sort of thrift store, with all sales
going into a benevolent fund for residents who run out of money. We
decided not to donate the grill pan there, because other residents might
buy it and get into as much trouble as we did. Hence the reason it went
to the Restore (an arm of habitats for humanity).


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

Title: Beef with Green Peppers
Categories: Chinese, Beef, D/g
Yield: 3 servings

1 lb Lean beef -thinly sliced
4 tb Soy sauce - divided
2 ts Cornstarch
1/8 ts Pepper
2 md Green pepper, thinly sliced
1 sm Carrot, julienned
4 md Mushrooms
3 tb Peanut oil

Mix beef with two tablespoons soy sauce, cornstarch and pepper. Let
marinate for one hour or longer in fridge.

Seed peppers and cut into strips. Slice mushrooms and julienne
carrot.

Stir fry peppers and mushrooms until crisp tender. Remove from wok.
Add remaining oil and stir fry beef until redness disappears.

Return vegetables to wok, add remaining soy sauce and carrots. Stir
to mix well and heat through.

Serve over rice.

Note - there is a slight heat level in this dish. Can be controlled
by the amount of the pepper.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:28:33, 16 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I always figured the motor-homes towing a car were analogous to a rich man's yacht with a motorboat hanging from the stern davits. Bv)=

In fact, Jim Bodle called the mini-car that he towed on the rear of his large motor home "his dinghy".

Did he power it with maple syrup? Bv)=

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

Title: Kung Pao Squid
Categories: Oriental, Seafood, Vegetables, Chilies
Yield: 4 Servings

3/4 lb Squid tubes (or tubes and
-tentacles)
+=OR=+
1 1/2 lb Whole squid; cleaned

MMMMM--------------------------MARINADE-------------------------------
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt; (opt)
pn White pepper

MMMMM----------------------CHILE SEASONING---------------------------
6 sm Dry red chilies
2 ts Minced fresh ginger
1 ts Minced or pressed garlic
1/2 ts Crushed hot red pepper or
- chile flakes

MMMMM---------------------------SAUCE--------------------------------
1/3 c Chicken broth
3 tb Balsamic or Chinese black
- rice vinegar
2 1/2 tb Soy sauce
5 ts Sugar
1 1/2 ts Sesame oil

MMMMM-------------------------VEGETABLES------------------------------
2 tb Oil
2 Ribs celery; in 1/2" slices
1 sm Green or red bell pepper;
- in 1" squares or julienne
1 sm Onion; in 1" chunks, layers
- separated
15 oz Can whole bamboo shoots;
- drained, cut in 1/2" cubes
+=OR=+
8 oz Can sliced bamboo shoots;
- drained
1 1/2 ts Cornstarch
+=DISSOLVED IN=+
1 tb Water

Cut cleaned squid tubes lengthwise to open; lay flat
on a cutting board. Holding a long sharp knife at a
slight angle to the board, score the inside of the
squid tube diagonally in one direction every 1/4 inch.
Turn the squid 1/4 round and score again to produce a
crosshatch pattern. Repeat with all squid. Be careful
not to cut all the way through. Cutting along score
lines, cut each squid tube crosswise into 3/4 inch
wide strips. (The scoring will make each strip curl
when cooked.)

Combine marinade ingredients in a medium bowl. Add
squid and stir to coat; set squid aside. In separate
small bowls, combine chili seasoning and sauce
ingredients; set aside.

Place a wok or 10" to 12" frying pan over high heat.
When hot, add 1 tablespoon of the oil and swirl to
coat cooking surface. Add squid and stir until opaque,
45 seconds to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chile
seasoning and stir until fragrant, about 10 seconds
(press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and
stir for 2 minutes. Stir in sauce mixture, cover and
cook 1 minute more. Return squid and their juices to
the wok and add cornstarch mixture. Stir until sauce
boils and thickens slightly. Serve over rice.

Makes 4 servings.

Note: Shrimp, scallops, cubed swordfish or halibut may
be substituted for the squid.

SOURCE: *Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 3/93

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Find a purpose in life, be a bad example.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dale Shipp wrote to Ruth Haffly <=-

OOPS! I presume you were using the vent on the stove.

We were -- but it just vents back into the kitchen, not to the outside. Hence it did little good. It's main purpose is to filter grease.

My stove has a "vent" like that. Dennis was complaining that it didn't
work very well. So, I reminded him that you have to de-grease the filter
from time-to-time. I've had a through-to-wall exhaust fan/vent put in
which he can't seem to remember to use .... because it's "noisy". Bv)=

Another day, we tried to do hamburgers -- hoping that the smaller
piece of meat would have better results. NOPE. Same result. So
then that almost new grill pan went to the Restore for donation.

Sigh! It was a good idea, reality wasn't as good.

Right. Our community has its own sort of thrift store, with all sales going into a benevolent fund for residents who run out of money. We decided not to donate the grill pan there, because other residents
might buy it and get into as much trouble as we did. Hence the reason
it went to the Restore (an arm of habitats for humanity).

Habitat is a *great* charity. My local example's ReStore provided nearly
all of the furniture (including my confuser hutch) for my home. Except
the Captain's bed and dresser in my bedroom. I even bought the painting
of a nautical scene that hangs over the fireplace there.

They also work with various other charities and gummint agencies to give employment to people in rehab or on work/release. With the gummint folk
the agenct pick up half their pay and ReStore pays the rest.

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

Title: Restore Your Rusty Cast Iron
Categories: Info
Yield: 1 technique

1 Cast iron skillet
1 Brillo pad
4 tb Oil
Nonabrasive scour pad
(ScotchBrite is good - UDD)
+=WITH=+
2 tb Salt
+=OR=+
Soft bristle cleaning brush

TO RESTORE: Scrub under hot water using a brillo pad on
all sides to remove all rust spots.

Dry thoroughly using a kitchen towel or on a stovetop
burner on high heat.

TO SEASON: Generously rub 3 tablespoons of oil into
both sides of the pan using a paper towel.

Next, use a separate paper towel to remove any excess
left on oil.

Place upside down in the middle of your oven rack at
500┬║F/260┬║C for 1 hour. Store or use.

TO MAINTAIN: Scrub with hot water using a nonabrasive
scour pad with 2 tablespoons of salt or a soft bristle
cleaning brush to remove all unwanted stuck-on food
particles.

Dry thoroughly using a kitchen towel or on a stovetop
burner on high heat.

Add 1 tablespoon of oil and rub it into the pan on
both sides.

Place in the oven on the middle rack at 500┬░ or over a
burner on high heat until it reaches the oil smoking
point. You do this so the oil does not spoil.

Cool and store.

CHEF NOTES: There is no cast-iron pan that is too far
out of reach to be cleaned using this process.

Anything can be cooked in a seasoned-up cast iron
skillet, even something as simple as sautéed vegetables.

The same process also applies to carbon steel pans

Author: Chef Billy Parisi

UDD NOTE: To clean/restore cast iron that has years of
built-up grease caking the outside simply put the pan
(or pans) into a black plastic trash bag and pout in a
quart of household ammonia. Seal the bag and put it in
the sun on yoor patio or back porch for a couple of
days. Get out the garden hose when you are ready to
finish the job and blast the brownish sludge into the
grass. It won't harm your lawn, I promise. Then
discard the trash bag and take the cookware into the
kitchen and start at step two above.

TECHNIQUE FROM: https://www.billyparisi.com

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Corned Beef Hash w/Jammy Eggs
Categories: Beef, Vegetables, Potatoes, Herbs
Yield: 5 servings

3 tb Unsalted butter
1 lg Onion; peeled, ib small dice
3 cl Fine minced garlic
1 pb Fine chopped corned beef
6 lg Peeled, diced Yukon potatoes
2 ts (ea) fine minced fresh chives
- parsley & rosemary
10 lg Eggs
Salt & fresh cracked pepper

Add the butter to a large cast-iron skillet 12" to 14"
over medium -ow heat and add in the onions to
caramelize, about 10 minutes.

Next, add in the garlic and sauté for 2 to 3 minutes.

Add in the beef and potatoes and pan roast over medium
heat for 12-15 minutes or until the potatoes are browned
and cooked through. Stir every 1 to 2 minutes.

Finish with salt, pepper, chives, parsley, and rosemary.
Keep warm.

Add the eggs to a medium-size pot of boiling water and
cook for 6 minutes on the dot.

Immediately remove and submerge in an ice water bath
for 2 to 3 minutes.

Crack, peel, rinse and serve alongside the hash.

Author: Chef Billy Parisi

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

Uncle Dirty Dave's Archives

MMMMM

... Republicans eat 28% of all rutabagas in America. The rest are discarded. --- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dale,

Steve likes to cook outside. It also keeps the smoke detector from
going off, a common occurance in the small camper. (G)

We have that problem in our appartment, and do not have the option of going outside. We gave up our quite new pellet grill and the baby

They should have put balconies on some of the apartments. (G)

Some do have balconies. We have a good sized bay window. Even with a balcony, it would be against the rules to have a grill fire because of fire regulations in apartment buildings.

Sigh! I know, it's for the over all safety of all the residents but it
takes the fun out of summer time cooking. (G) I try to have Steve grill
a lot in the summer so as not to heat up the kitchen.

propane grill when we were downsizing. After we got here, we bought a grill pan that would sit on the stove stop and had ridges to put on
grill marks. First time we used it we tryed to cook a steak from PJs.
We could see the smoke gathering and tried to open windows but the
alarm still went off. When the smoke alarm goes off, the local
security for
the building calls and is then at your door withing five minutes. BIG embarassment.

OOPS! I presume you were using the vent on the stove.

We were -- but it just vents back into the kitchen, not to the
outside. Hence it did little good. It's main purpose is to filter
grease.

Basically like ours but Steve said it vents into the attic.

Another day, we tried to do hamburgers -- hoping that the smaller
piece of meat would have better results. NOPE. Same result. So then that
almost new grill pan went to the Restore for donation.

Sigh! It was a good idea, reality wasn't as good.

Right. Our community has its own sort of thrift store, with all sales going into a benevolent fund for residents who run out of money. We decided not to donate the grill pan there, because other residents
might buy it and get into as much trouble as we did. Hence the reason
it went to the Restore (an arm of habitats for humanity).

We have a local ReStore not too far from us. We've both made donations
to it and bought items from it. One of the items I had to pass on for
lack of room was a treadle sewing machine in a cabinet, with the cabinet drawers stuffed with sewing trim, extra bobbins, feet, needles, pins,
etc for $45. It would have been nice but..........

Title: Beef with Green Peppers
Categories: Chinese, Beef, D/g
Yield: 3 servings

1 lb Lean beef -thinly sliced
4 tb Soy sauce - divided
2 ts Cornstarch
1/8 ts Pepper
2 md Green pepper, thinly sliced
1 sm Carrot, julienned
4 md Mushrooms
3 tb Peanut oil

I'd maybe use a red and a green pepper; the color combination brightens
up the dish. Plus, there's a slight difference in taste, the red being a
bit sweeter. Yellow or orange peppers work as well as red, IMO.

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


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Dave Drum wrote to Sean Dennis <=-

I never "got" the Class C motorhomes. Much rather have a nice pickup
and a removable camper that fist in the bed .... allowing the pickup
to be used for pickup truck things when not out camping. My brother
has both a Class A motorhome and a 5th wheel camper trailer - although
the pickup to tow it is a distant memory. It's in his driveway and used
as extra bedroom space for guests .... occasionally.

I like campers also. There's a Lance camper I want but it's like $40,000.
I'd rather have a small trailer that I can drop and go just because of it's easier for me to do so since I have the most experience with that.

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

Title: Traveling Gal's Chocolate Cake
Categories: Cakes
Yield: 12 servings

1 1/2 c Dates; diced
2 Eggs, beaten
1/2 ts Salt
1 ts Baking soda
1 c Water; hot
3 ts Water; hot
2 c Flour
1 ts Cocoa
1 ts Vanilla
1 c Sugar
1 c Butter or margarine
1 c Chocolate chips; 6 oz
1/2 c Nuts; chopped

Preheat oven to 350 degrees. Place dates in small bowl. Sprinkle with
baking soda; add hot water. Let stand 5 to 10 minutes to plump dates.
In large mixing bowl, cream sugar and butter or margarine together.
Add eggs. Beat well again. Sift flour, salt and cocoa together. Add
dry ingredients to sugar-butter mixture in small amounts, alternating
with date mixture. Add vanilla and mix well. Fold in 1/2 cup of
chocolate chips. Pour into greased and floured 9 x 13 x 2" baking
pan. Sprinkle remaining chocolate chips and chopped nuts over top.
Bake 40 to 45 minutes or until toothpick inserted in center comes out
clean.

MMMMM

-- Sean

... Murphy's Second Law: everything takes longer than you think.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ruth Haffly <=-

Don't forget bicycles, and smallish motorcycles. And Sean has his "mobility" scooter .... so he'll have to accommodate that. Once that's taken care of it shouldn't be a lot of trouble to add a two-wheeler.
Not knowing how far/much he can walk, though, it may not be a good
idea. For him.

My scooter can go on the back of a trailer that has a class 3 hitch on it
(some do, some don't). I'll worry about it when I get there. I can usually walk about a quarter-mile without too much effort but I tire easy now. Hopefully with more exercise, I will regain some of my previous strength to walk farther and for longer times.

I always figured the motor-homes towing a car were analogous to a rich man's yacht with a motorboat hanging from the stern davits. Bv)=

Like the half-million dollar motorhome/bus with the Range Rover on a
trailer?

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

Title: Chalupas
Categories: Mexican, Meats, Poultry
Yield: 6 servings

4 ea Fried corn tortillas (below)

MMMMM--------------------------TOPPING-------------------------------
1/2 lb Hamburger or chopped chicken
1 ts Chili powder
1/2 ts Cumin
1/2 ts Garlic salt
1/2 sm Onion
3 ea To 4 1/2 c. grated cheddar
2 ea To 3 diced ripe tomatoes
1 x Shredded lettuce
1 x Picante sauce

MMMMM-----------------HOMEMADE TORTILLAS RECIPE----------------------
1 c Flour or 1 cup masa harina
Corn flour
2 pn Baking powder (pinches)
2 pn Salt
1/8 c Shortening
1/4 c Hot tap water

Homemade Tortillas: Combine flour (for flour tortillas) or masa
harina (for corn tortillas) with baking powder, salt and shortening.
Stir in hot water. Massage dough by hand until well blended, let
rest for 20 minutes. Flour a rolling pin and work surface. Divide
mixture into 6 parts for flour and 4 parts for corn. Roll each ball
out separately. Corn tortillas will not be as thick as flour
tortillas. Fry rolled tortillas briefly on a lightly greased
griddle. Flour tortillas can be rolled around meat or vegetable
mixture and fried in 1 inch of hot oil until golden for chimichangas.

For Chalupas: Using homemade fried corn tortillas, open and flat, as
a base. If using purchased prepared tortillas, sprinkle water over
each side and steam in a plastic sack (3 at a time), 20 seconds in
microwave, after which tortillas may be fried until crisp and lightly
browned. Season meat with chili powder, cumin and garlic salt. Pan
fry meat and onion until meat is thoroughly cooked and onion is
transparent. (Leftover cooked roast, steak or chicken can also be
used.)

Divide meat into portions and spoon over the tortillas. Over the
meat, sprinkle 1/2 to 3/4 cup cheese on each chalupa, along with
tomatoes and shredded lettuce. Drizzle picante sauce over the top.

MMMMM

-- Sean

... Am I getting older or is the supermarket finally playing great music?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Don't forget bicycles, and smallish motorcycles. And Sean has his "mobility" scooter .... so he'll have to accommodate that. Once that's taken care of it shouldn't be a lot of trouble to add a two-wheeler.
Not knowing how far/much he can walk, though, it may not be a good
idea. For him.

My scooter can go on the back of a trailer that has a class 3 hitch on
it (some do, some don't). I'll worry about it when I get there. I can usually walk about a quarter-mile without too much effort but I tire
easy now. Hopefully with more exercise, I will regain some of my
previous strength to walk farther and for longer times.

With my worn out hips and wonky feet ...... I use the stupormarkup
trolleys like a real gimp uses a walker frame. For staple items I'll
use a store that offers pick and deliver curbside. Big Box store are NOT
my friends.

I've quit, entirely, going to my local Target because they moved all
the check-outs and doors to the end of the building farthest away from
the items I used to buy there. And closed off outside access to that
part of the building.

I always figured the motor-homes towing a car were analogous to a rich man's yacht with a motorboat hanging from the stern davits. Bv)=

Like the half-million dollar motorhome/bus with the Range Rover on a trailer?

My mental pixture was of a converted Greyhound SeniCruiser I once saw
towing a Cadillac Escalade. Bv)= Same ballpark.

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

Title: Golden Cadillac
Categories: Five, Beverages, Booze, Citrus
Yield: 2 Shooters

1/2 Shot Anisette liqueur
1/2 Shot Grand Marnier liqueur
1 Shot white creme de cacao
Splash orange juice
1 pt Vanilla ice cream

Recipe courtesy Sandra Lee

Place all ingredients in a blender. Blend until thick
and creamy

Copyright Television Food Network, G.P., All Rights Reserved

Uncle Dirty Dave's Archives

MMMMM

... "I have never been hurt by what I have not said." -- Calvin Coolidge
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

My mental pixture was of a converted Greyhound SeniCruiser I once saw towing a Cadillac Escalade. Bv)= Same ballpark.

What if it's a 15 year old class A towing a 14 year old rusted out accent? (That would be us lOL)

Shawn

... Nationalise crime, and make sure it doesn't pay.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)