• Thick buns

    From Dale Shipp@1:261/1466 to Shawn Highfield on Wednesday, April 06, 2022 01:11:04
    On 04-05-22 12:03, Shawn Highfield <=-
    spoke to Dale Shipp about stew vegies <=-

    The standard GF hot dog buns are so thick they are the size of a sub
    bun. When Andrea is craving a hot dog she normally just uses a wrap now for it instead of the giant bun.

    One trick with thick buns is to gouge out a decent portion of the inside
    bread. Of course, one can eat that extra bread as a cook's treat:-}}

    This can be a spread or a sandwich filling.

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

    Title: Bologna Spread
    Categories: Sandwich, D/g
    Yield: 6 Servings

    1 lb Oscar Mayer Beef Bologna
    1/2 sm Onion
    1/4 c Mayo*
    1 tb Yellow mustard*
    2 tb India Relish*

    Note* For spreading consistency and to taste.

    Grind bologna and onion together. Mix with rest of ingredients.

    Use as sandwich spread.

    MMMMM


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  • From Dave Drum@1:3634/12 to Dale Shipp on Wednesday, April 06, 2022 06:19:00
    Dale Shipp wrote to Shawn Highfield <=-

    The standard GF hot dog buns are so thick they are the size of a sub
    bun. When Andrea is craving a hot dog she normally just uses a wrap now for it instead of the giant bun.

    One trick with thick buns is to gouge out a decent portion of the
    inside bread. Of course, one can eat that extra bread as a cook's treat:-}}

    Or whiz it up in the food processor or blender to amke bread crumbs. GF
    bread crumbs are hard to find in the stupormarkup.

    These are gluten-free .........

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

    Title: Pork Rind "Bread" Crumbs
    Categories: Pork, Herbs, Cheese
    Yield: 2 servings

    6 oz Bag pork rinds
    2 ts Garlic powder
    2 ts Onion powder
    1/2 ts Salt
    1/4 ts Black pepper
    1 ts Dried parsley
    1 ts Dried basil
    1 ts Dried oregano
    2 oz Grated Parmesan

    Gather your Ingredients (mise en place).

    Add the pork rinds to a food processor, fitted with an
    S-blade, and use 1-second pulses, until they look like
    traditional breadcrumbs.

    Place in a jar with a tight-fitting lid, and store in
    the fridge until ready for use.

    Use in any recipe that calls for breadcrumbs: Casseroles
    Fried Foods, Topping for Pasta, Chicken, Fish, Pork,
    Meatballs, Meatloaf, Macaroni & Cheese, Green-Bean
    Casserole. And so much more.

    By Andy Anderson

    Makes 2 cups (approx)

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dale Shipp on Wednesday, April 06, 2022 14:34:00
    Dale Shipp wrote to Shawn Highfield <=-

    One trick with thick buns is to gouge out a decent portion of the
    inside bread. Of course, one can eat that extra bread as a cook's treat:-}}

    Trust me you don't want this bread as a treat. :( The commercial GF
    buns are not very good quality. That's why we use wraps or bread that
    I bake for her. I buy the wraps as there is no differnce in taste from
    the ones I make and it's easier to buy them. :)

    Shawn

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  • From Shawn Highfield@1:229/452 to Dave Drum on Wednesday, April 06, 2022 14:47:04
    Dave Drum wrote to Dale Shipp <=-

    Or whiz it up in the food processor or blender to amke bread crumbs. GF bread crumbs are hard to find in the stupormarkup.

    Thankfully Amazon always has lots of fake Panko bread crumbs. So for the
    most part i use those, or like you said whiz some bread up in the processor.

    Shawn

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