• takeout containers

    From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, February 26, 2022 22:25:00
    Quoting Dave Drum to Jim Weller <=-

    JIM WELLER wrote to DAVE DRUM <=-

    Styrofoam? Why are they not using waxed paperboard containers?

    Co$t. Pure and simple. Styrofaom is cheaper - and so are they. There
    is only one restaurant I've been to that I know uses non-styrofoam take away cotainers

    They may be cheaper but more and more Canadian restaurants have
    stopped using them along with styro coffee cups, clamshells for
    burgers and plastic straws. And of course bragging about it.

    Title: Chelle's Goat Chili

    It's legit / ICS: "any kind of meat or combination of meats"

    Usually red meat for the red style. In the far north Muskox is
    commonly used. They are a barren land animal, not found as far south
    as where I live but I am sometimes able to purchase or barter for
    some. It's a Bovid so related to bison and cattle and not
    surprisingly tastes a lot like them too.

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

    Title: Aurora Chili
    Categories: Canadian, Game, Chili, Jw, Bison
    Yield: 18 Servings

    1/2 c Veg oil
    6 lb Muskox; ground
    2 Onions; fine dice
    8 cl Garlic; minced
    2 tb Paprika
    12 tb Chili pepper
    2 tb Cumin
    2 ts Cajun spice mix
    2 ts Dried oregano
    1 ts Cinnamon
    1/4 ts Black pepper
    1 c Tomato paste
    1 tb Honey
    2 c Canned tomatoes
    2 Red bell peppers; fine dice
    2 ts Salt
    2 c Beef broth
    1/2 c Chopped jalapeno pepper
    Hot sauce; optional

    Heat the oil in a large pan and saute the meat until browned. Drain
    off the fat. Add the onion and then the garlic and cook until
    translucent. Add the spices and cook lightly. Add the tomato paste
    and honey. Add the tomatoes, broth and diced red peppers and
    jalapenos. Simmer for three hours. Correct seasonings and add hot
    sauce if desired during the last hour.

    First prize winner at the First Annual Caribou Carnival Chili Cook-off
    Yellowknife, NWT, Canada March 22, 1997.

    Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of
    Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort
    McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary
    Arts students.]

    From Northern News Services www.nnsl.com Posted by Jim Weller

    MMMMM



    Cheers

    Jim


    ... Member of the FidoNet Chili Corps, Northern chapter.

    ___ Blue Wave/QWK v2.20
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  • From Dave Drum@1:18/200 to JIM WELLER on Sunday, February 27, 2022 07:06:31
    JIM WELLER wrote to DAVE DRUM <=-

    Styrofoam? Why are they not using waxed paperboard containers?

    Co$t. Pure and simple. Styrofaom is cheaper - and so are they. There
    is only one restaurant I've been to that I know uses non-styrofoam take away cotainers

    They may be cheaper but more and more Canadian restaurants have
    stopped using them along with styro coffee cups, clamshells for
    burgers and plastic straws. And of course bragging about it.

    McDonald's, Hardee's, et al. Are using pasteboard boxes for take-away
    large sandwiches. Drinks are in plastic or waxed cardboard containers.
    Coffee - generally still in styrofoam.

    Restaurants (local to me) are pretty much still on styrofoam - other
    than Brunchfield Cafe - who I mentioned previously.

    It's legit / ICS: "any kind of meat or combination of meats"

    Usually red meat for the red style. In the far north Muskox is
    commonly used. They are a barren land animal, not found as far south
    as where I live but I am sometimes able to purchase or barter for
    some. It's a Bovid so related to bison and cattle and not
    surprisingly tastes a lot like them too.

    They're also raised domestically on farms for their wool. And Texas
    thinks it's the home of the longhorns. Bv)=

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

    Title: Muskox Tourtiere
    Categories: Game, Pork, Herbs, Vegetables, Pastry
    Yield: 7 servings

    MMMMM-------------------------FILLING--------------------------------
    1 kg Ground muskox
    1 kg Ground pork
    1 md Onion; diced
    2 cl Garlic; minced
    1 tb Chopped fresh rosemary
    1 tb Fresh thyme
    1 tb Chopped fresh sage
    1 ts Ground cloves
    1 ts Cinnamon
    1 ts Allspice
    1/2 ts (Ea) salt & pepper

    MMMMM-------------------------PASTRY---------------------------------
    1/2 c Butter
    1/4 c Lard
    2 c A-P flour
    1/4 c Cold water

    MMMMM-------------------------EGGWASH--------------------------------
    1 lg Egg

    MAKE THE FILLING: Chop garlic and mince onion. Saute in
    olive oil. Add ground muskox, pork, spices and salt and
    pepper. Cook until done. Remove from heat, add fresh
    herbs and stir. Set aside.

    MAKE THE PASTRY: combine butter, lard and flour with a
    pastry knife until mixture resembles small peas. Slowly
    add cold water and combine until a ball forms. Gently
    work the dough until the ball is smooth.

    ASSEMBLY: Divide dough in half. Roll out one half on a
    floured surface. Place in deep dish pie plate.

    Spoon cooled filling into pie plate.

    Roll out second half of pie dough. Place on top of the
    filling mixture.

    Pinch crust together and press edges with a fork.

    Carve your initial into the top crust as a vent.

    Beat one egg well and brush entire top crust with raw
    egg. Bake @ 350┬║F/175┬║C for 45 minutes until pastry is
    golden brown.

    If you plan to deliver these pies to your neighbours
    and loved ones, multiply ingredients 20 times.

    Makes 1 pie (6 to 8 slices)

    RECIPE FROM: https://kidfoodnation.ytv.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Power does not corrupt. Fear corrupts, perhaps the fear of a loss of power.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sunday, February 27, 2022 17:25:37
    Dave Drum wrote to JIM WELLER <=-

    Restaurants (local to me) are pretty much still on styrofoam - other
    than Brunchfield Cafe - who I mentioned previously.

    There is now a paper shortage in the US and I've noticed a lot of
    food-related places have been going back to Styrofoam. I went to Sam's
    Club the other day and they were handing out plain 32-ounce cups.

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

    Title: Spaghetti With Superb Meat Sauce
    Categories: Main dish, Italian, Sauces
    Yield: 16 Servings

    3 lb Beef roast
    1/2 ts Oregano leaves
    1/2 ts Basil leaves
    3 ts Salt
    1/2 ts Parsley, finely chopped
    1/4 c Flour
    1/2 ts Rosemary leaves, crushed
    1/4 c Olive oil
    2 c Hot water
    1/8 ts Nutmeg, fresh ground
    4 ea Garlic, squashed
    4 ea Tomatoe paste, 6 oz cans
    1 ea Onion, finely chopped
    1 qt Water
    2 ea Bay leaves
    1 c Red wine, dry
    1 ts Celery salt
    1/2 c Ripe olives, sliced
    1 ts Black pepper
    1/2 c Stuffed olives, sliced
    2 ts Sugar
    2 ea 4 oz can mushrooms
    1/2 ts Red pepper, crushed
    4 lb Spaghetti
    1 tb Season-all
    1 x Parmesan cheese, grated
    1/4 ts MSG

    Long, slow simmering of meat and herbs produces the base for this
    incomparable sauce. Season roast with salt; dredge with flour. In
    Dutch oven brown slowly on all sides in hot olive oil. Add hot water;
    cover and cook slowly 3 hours or until meat almost falls apart. Tear
    into small pieces with fork. Add remaining ingredients except
    spaghetti and cheese. Cover tightly and simmer 2 hours longer,
    stirring occasionally. Remove cover and continue cooking until sauce
    thickens to desired consistency. Cook spaghetti following directions
    on package, allowing 1 pound for 4 servings. Ladle sauce over
    spaghetti. Top with cheese. Makes about 3 1/2 quarts sauce, enough
    for 4 pounds spaghetti. NOTE: Since you may not need such a large
    quantity of spaghetti, freeze extra sauce in half-pint, pint or quart
    freezer jars and use as needed. I prefer to use rump roast, but chuck
    or round is acceptable.

    MMMMM

    -- Sean

    ... To everyone, life in the first person is a mystery.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Monday, February 28, 2022 07:42:00
    Sean Dennis wrote to Dave Drum <=-

    Restaurants (local to me) are pretty much still on styrofoam - other
    than Brunchfield Cafe - who I mentioned previously.

    There is now a paper shortage in the US and I've noticed a lot of food-related places have been going back to Styrofoam. I went to Sam's Club the other day and they were handing out plain 32-ounce cups.

    I hadn't realised that we were in a paper shortage. But I can see that
    climate change affecting the growth of pulp wood can be devastating. As
    well as "Starting Jan 1, 2022, the Finnish Paperworkers' Union issued
    a new strike, followed by support from the Transport Workers' Union,
    which shut down Finland's ports. This brought paper production and
    transport to a complete standstill.".

    Apparently we import a LOT of paper .... and not just from Canadia.

    I'm doing my part - my newspaper subscriptions are digital and my books
    are on my Kindle.

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

    Title: Paper Wrapped Chicken
    Categories: Poultry, Vegetables, Appetisers, Wine
    Yield: 12 Servings

    1 lb Skinless chicken; boned
    1 tb Soy sauce
    1 tb Salad oil
    1 tb White wine
    1 tb Cornstarch
    1 ts Sugar
    1 Green onion; fine chopped
    Salt & pepper
    Shortening or oil

    Combine all ingredients except the chicken. Cut the
    chicken into approximately 1/4" thick and 1" square
    pieces. Fold the pieces into the mixture; coat well.

    Place 1 piece of chicken onto a 6" square of aluminum
    foil. Fold the foil over to form a triangle, then seal the
    open edges with small, double folds. Repeat with the
    remaining pieces of chicken.

    Melt shortening or pour oil in a skillet to a depth of
    1/2" and heat thoroughly. Drop chicken packages into the
    skillet and cook 1 1/2 minutes on each side. Drain on
    paper towels.

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Advice is usually worth what it cost. Less if you hired a consultant.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Monday, February 28, 2022 11:27:52
    Dave Drum wrote to Sean Dennis <=-

    I hadn't realised that we were in a paper shortage. But I can see that climate change affecting the growth of pulp wood can be devastating. As well as "Starting Jan 1, 2022, the Finnish Paperworkers' Union issued
    a new strike, followed by support from the Transport Workers' Union,
    which shut down Finland's ports. This brought paper production and transport to a complete standstill.".

    Here, it's cost. Wood pulp has shot up 50-plus percent in cost and the
    price of paper is 15-plus percent higher. This made a small blip in the news cycle last September but the situation is expected to last until 2023 or so.

    Apparently we import a LOT of paper .... and not just from Canadia.

    We do as a nation. A lot of people don't know that.

    I'm doing my part - my newspaper subscriptions are digital and my books are on my Kindle.

    I really don't use many paper products anymore. They're just too precious
    to be frivolous with them since I have no income.

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

    Title: Everyday Broccoli Cheese Chicken
    Categories: Ceideburg, Chicken
    Yield: 4 Servings

    1 tb Margarine
    4 Skinless, boneless chicken
    -breasts halves (about 1 lb)
    1 cn (10 1/4 oz) Campbell's NEW
    -Broccoli Cheese Soup
    1/3 c Water or milk
    1/8 ts Pepper
    2 c Broccoli flowerets

    In a skillet over medium heat, in hot margarine, cook chicken for 10
    minutes or until browned on both sides. Spoon off fat.

    Stir in soup, water and pepper. Heat to boiling. Add broccoli.
    Reduce heat to low. Cover, simmer for 10 minutes or until chicken is
    fork-tender and broccoli is done, stirring occasionally.

    Makes 4 servings.

    Posted by Stephen Ceideberg; October 14 1992.

    MMMMM

    -- Sean

    ... Cooking rule: if at first you don't succeed, order pizza.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Tuesday, March 01, 2022 07:00:39
    Sean Dennis wrote to Dave Drum <=-

    I hadn't realised that we were in a paper shortage. But I can see that climate change affecting the growth of pulp wood can be devastating. As well as "Starting Jan 1, 2022, the Finnish Paperworkers' Union issued
    a new strike, followed by support from the Transport Workers' Union,
    which shut down Finland's ports. This brought paper production and transport to a complete standstill.".

    Here, it's cost. Wood pulp has shot up 50-plus percent in cost and the price of paper is 15-plus percent higher. This made a small blip in the news cycle last September but the situation is expected to last until
    2023 or so.

    My housemate recently brought home some flimsy 16# (or less) copy paper
    from WalMart Sheesh - what a rip-off. I was in the printing and graphic
    arts trade for years .... you want at least a 20# basis weight paper
    for general purpose printing/copying. Moving up to 24# for important
    stuff. The lightweight paper jams too easily in printers/copy machines.
    Just took a look for Hammermill 20# while vellum - U$10.49/ream. After
    shopping - the average price (in case/5000 sheet lots) is U$6/ream. A
    whole case would be a lifetime+ supply for me.

    And I used to buy the same paper - brand, weight, etc @<$15/case. WOW!

    Apparently we import a LOT of paper .... and not just from Canadia.

    We do as a nation. A lot of people don't know that.

    I'm doing my part - my newspaper subscriptions are digital and my books are on my Kindle.

    I really don't use many paper products anymore. They're just too
    precious to be frivolous with them since I have no income.

    Even the price of bum fodder - the paper I use the most of has risen by
    a factor of at least 2X. I buy it by the case from Quill or from https://www.webstaurantstore.com/

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

    Title: Paper Salmon
    Categories: Five, Seafood, Vegetables, Citrus
    Yield: 2 Servings

    2 (5 oz ea) salmon filets or
    - steaks
    2 tb Green peas; thawed or fresh
    2 cl Garlic; crushed
    2 ds Lemon juice
    1 tb Olive oil

    Set the oven @ 425┬║F/220┬║C.

    Place each piece of salmon on a large (12") circle of
    parchment paper so that it is 1" from the center. Cover
    each with a spoonful of peas, a clove of crushed garlic, a
    squeeze of lemon juice and a drizzle of olive oil. Fold
    the paper over into a packet and seal the edges by
    crimping and folding like a pasty. Place on a baking
    sheet.

    Bake for 15 minutes, or until fish is able to flake with
    a fork. *

    To serve, place the packets onto serving plates and cut
    open the center in the shape of a cross.

    * How do you test without destroying the neatly folded
    "packet"? -- UDD

    by Karen Keeslar

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM


    ... "Every revolution was thought first in one man's mind." - Ralph Waldo Emerso
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Monday, February 28, 2022 13:52:49
    Hi Sean,

    Restaurants (local to me) are pretty much still on styrofoam - other
    than Brunchfield Cafe - who I mentioned previously.

    There is now a paper shortage in the US and I've noticed a lot of food-related places have been going back to Styrofoam. I went to
    Sam's Club the other day and they were handing out plain 32-ounce
    cups.

    Our favorite Italian restaurant uses foil containers with cardboard/foil
    lids for take out. The place where we used to get prime rib (They
    discontinued it when the price of beef started climbing last year.) uses
    them too. The container is recyleable if well washed out; the lid isn't.

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


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Dave Drum on Tuesday, March 01, 2022 12:35:43
    Dave Drum wrote to Sean Dennis <=-

    My housemate recently brought home some flimsy 16# (or less) copy paper from WalMart Sheesh - what a rip-off. I was in the printing and graphic arts trade for years .... you want at least a 20# basis weight paper
    for general purpose printing/copying. Moving up to 24# for important stuff. The lightweight paper jams too easily in printers/copy machines. Just took a look for Hammermill 20# while vellum - U$10.49/ream. After shopping - the average price (in case/5000 sheet lots) is U$6/ream. A whole case would be a lifetime+ supply for me.

    I have a double ream of HP-branded 20# paper here. It does well for what I
    use it for with my aging but very reliable HP Officejet 4630 inkjet
    all-in-one printer (probably the best $99 I have spent). Less than $10 when
    I bought it two years ago (!) but I'm afraid to see the price of it now.

    And I used to buy the same paper - brand, weight, etc @<$15/case. WOW!

    Yeah, I think I am going to be stopping by Sam's Club today and I will check the price on that paper.

    Apparently we import a LOT of paper .... and not just from Canadia.

    We're surprisingly dependent on paper imports.

    Even the price of bum fodder - the paper I use the most of has risen by
    a factor of at least 2X. I buy it by the case from Quill or from https://www.webstaurantstore.com/

    I usually get the big (1000 sheets) rolls of Scott toilet tissue. It's not
    the softest but orders of magnitude better than that sandpaper they called
    TP in the Army.

    Quill...now that's a name I haven't heard in years. Glad to see they're
    still around. Used to get office furniture from them in the late 80s and
    early 90s when I first got into IT professionally as a teenager.

    We do have a store called The Stock Pot where you can get a decent amount of professional food service stuff. There's also a decent Asian food market in it. https://www.thestockpotjc.com/

    I did bookmark that URL. Looks like a great place.

    I still want to get to GFS in Knoxville when I can. When I have my own
    vehicle again, I might make it a day trip. A two hour drive each way isn't
    bad at all.

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

    Title: Irish Herb Scones
    Categories: Breads
    Yield: 4 servings

    1/2 lb Mealy potatoes
    4 tb Flour
    1/4 ts Salt
    4 tb Oil
    2 tb Chopped parsley
    1/2 ts Dried dill
    1/4 ts Savory
    1/4 ts Marjoram
    1/4 ts Powdered sage
    Oil for frying

    Boil or bake the potatoes, then pass through a foodmill. Mix the
    flour, salt, oil & herbs with the potatoes. On a floured board, roll
    this dough to a thickness of about 1/4 inch. Cut into triangles 3 or
    4 inches wide. Fry in very hot oil on both sides until light golden.

    Vera Gewanter, "A Passion for Vegetables"

    MMMMM

    -- Sean

    ... Never program and drink beer at the same time.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Tuesday, March 01, 2022 16:24:39
    Ruth Haffly wrote to Sean Dennis <=-

    Our favorite Italian restaurant uses foil containers with
    cardboard/foil lids for take out. The place where we used to get prime
    rib (They discontinued it when the price of beef started climbing last year.) uses them too. The container is recyleable if well washed out;
    the lid isn't.

    I've seen places use foil for to-go hot sandwiches but not much else. Wax paper is still king as is Styrofoam.

    Why someone would want to put Coca-Cola in this is beyond me...

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

    Title: HUNGARIAN GOULASH - WITH COKE
    Categories: Hamburger, Beverages
    Yield: 8 Servings

    3 lb Lean beef chuck
    2 tb Margarine
    2 c Onion, chopped
    1 md Clove garlic, minced
    1 tb Paprika
    2 1/2 ts Salt
    1/2 ts Caraway seeds
    1/2 c COCA-COLA
    1/4 c Red wine
    4 md Tomatoes, ripe peeled
    - and chopped
    3 tb Flour
    Water
    Noodles, cooked and hot

    Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a
    Dutch oven, melt the margarine and add the meat, stirring to brown on
    all sides. Remove the meat cubes as they brown. Saute the onion and
    garlic in the drippings until they are soft. Stir in the paprika,
    salt, and caraway seeds, cook for 1 minute. Stir in the meat,
    Coca-Cola, wine, and tomatoes. Cover tightly, simmer about 1-1/2
    hours or until the meat is fork-tender. In a bowl, blend the flour
    with a little water to make a smooth paste, stir into goulash. Serve
    with hot noodles. Makes 8 servings (about 6 cups).

    MMMMM

    -- Sean

    ... Anthony's Law of Force: don't force it; get a larger hammer.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Wednesday, March 02, 2022 08:30:12
    Sean Dennis wrote to Dave Drum <=-

    I have a double ream of HP-branded 20# paper here. It does well for
    what I use it for with my aging but very reliable HP Officejet 4630
    inkjet all-in-one printer (probably the best $99 I have spent). Less
    than $10 when I bought it two years ago (!) but I'm afraid to see the price of it now.

    And I used to buy the same paper - brand, weight, etc @<$15/case. WOW!

    Yeah, I think I am going to be stopping by Sam's Club today and I will check the price on that paper.

    HP All-In-One copy paper is about $8/ream @ Sam's. Staples is le$$.

    Apparently we import a LOT of paper .... and not just from Canadia.

    We're surprisingly dependent on paper imports.

    Even the price of bum fodder - the paper I use the most of has risen by
    a factor of at least 2X. I buy it by the case from Quill or from https://www.webstaurantstore.com/

    I usually get the big (1000 sheets) rolls of Scott toilet tissue. It's not the softest but orders of magnitude better than that sandpaper they called TP in the Army.

    Ah, the old "John Wayne" t.p. Rought an d tough and doesn't take any sh....tuff off of anyone. Bv)=

    Scott 1000 is my go-to. Last time I stocked up (40 rolls) I found that
    Office Depot had the best price @ $21/20 rolls. Which is more than twice
    what I was paying just a couple years ago. Before the CoVid pandemic-
    driven hoarding.

    Quill...now that's a name I haven't heard in years. Glad to see
    they're still around. Used to get office furniture from them in the
    late 80s and early 90s when I first got into IT professionally as a teenager.

    We do have a store called The Stock Pot where you can get a decent
    amount of professional food service stuff. There's also a decent Asian food market in it. https://www.thestockpotjc.com/

    I did bookmark that URL. Looks like a great place.

    I still want to get to GFS in Knoxville when I can. When I have my own vehicle again, I might make it a day trip. A two hour drive each way isn't bad at all.

    Yeah, I don't think your scooter would make it that far. Bv)=

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

    Title: Scott's Pico de Gallo
    Categories: Five, Appetisers, Vegetables, Chilies, Citrus
    Yield: 8 Servings

    3 lg Tomatoes; diced
    1 lg White onion; diced
    1 Bunch cilantro; chopped
    6 Limes, juiced
    2 lg Serranos; seeded, minced

    Toss tomatoes, white onion, and cilantro together in a
    large bowl. Pour lime juice over tomato mixture; mix to
    coat. Season with salt. Chill completely before serving.

    Recipe by: Suzy Wirthlin

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Wednesday, March 02, 2022 13:30:38
    Dave Drum wrote to Sean Dennis <=-

    HP All-In-One copy paper is about $8/ream @ Sam's. Staples is le$$.

    The nearest Staples from here is in Greeneville, now a 40 minute drive west
    of me. I could ask my parents when they go to Greeneville (they live 10 minutes east of Greeneville).

    Ah, the old "John Wayne" t.p. Rought an d tough and doesn't take any sh....tuff off of anyone. Bv)=

    It also lets you know it's been there by rubbing you raw.

    Yeah, I don't think your scooter would make it that far. Bv)=

    No but it does make it to the public library just fine. 40 minute ride over some terrible sidewalks but worth it. I am at the library right now. It's
    a beautiful day (68F and partly cloudy) and while I have housework to do, it can wait as I had to return some music CDs I checked out. I decided to make
    a day of it and brought my old laptop and M$ Bluetooth mouse.

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

    Title: Soy Sauce Gizzards
    Categories: Loo, Appetizers, Chicken, Wine, Sauces
    Yield: 1 Servings

    1 lb Chicken gizzards
    1 Clove garlic, sliced thin
    1 Star anise
    2 tb Sherry or brown rice wine
    1 ts Sugar (to 1 Tb, per your
    Taste)
    Water
    Soy sauce
    Other aromatics to taste

    Clean gizzards. Combine all ingredients in deepish pot. Use enough soy
    sauce to color the cooking liquid a medium brown and to impart a salty
    broth taste. Bring to the boil; reduce heat and cook a couple hours or
    until gizzards are tender. Serve warm with rice or cold, sliced
    lengthwise, as part of an appetizer platter. From: Michael Loo Date:
    11-27-05

    MMMMM

    -- Sean

    ... Conserve toilet paper... use both sides.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Thursday, March 03, 2022 05:28:00
    Sean Dennis wrote to Dave Drum <=-

    HP All-In-One copy paper is about $8/ream @ Sam's. Staples is le$$.

    The nearest Staples from here is in Greeneville, now a 40 minute drive west of me. I could ask my parents when they go to Greeneville (they
    live 10 minutes east of Greeneville).

    I don't print a lot of things. My laser printer is almost 4 years old and
    I just last month replaced the toner cartridge that was shipped with it.
    So, the price of printer paper, while often ridiculous, s not a major
    expense for me.

    Ah, the old "John Wayne" t.p. Rough and tough and doesn't take any sh....tuff off of anyone. Bv)=

    It also lets you know it's been there by rubbing you raw.

    Never had that effect from it. Still that better than some that a Brit
    friend of my showed me once. It was slick-finished and, according to
    him, very ineffective it its intended purpose.

    Yeah, I don't think your scooter would make it that far. Bv)=

    No but it does make it to the public library just fine. 40 minute ride over some terrible sidewalks but worth it. I am at the library right
    now. It's a beautiful day (68F and partly cloudy) and while I have housework to do, it can wait as I had to return some music CDs I
    checked out. I decided to make a day of it and brought my old laptop
    and M$ Bluetooth mouse.

    Hopefully you sicced your ripper on them before returning them to the
    library. Bv)=

    My friend, Jungle Jim, had some young free-lance socialists "liberate"
    his golf cart from his driveway. They set out north toward Chicago. Got
    almost to the next town up the Interstate before running out of battery
    and, nearly simultaneously, having the state cops come along and ask a
    bunch of embarrassing questions - beginning with what they were doing
    on I-55 with a prohibited vehicle - before getting into ownership and
    ID questions. Bv)=

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

    Title: Jungle Jims
    Categories: Candy, Chocolate, Nuts, Dairy
    Yield: 50 Pieces

    1/8 ts Salt
    1 c White sugar
    3/4 c Butter
    2/3 c Evaporated milk
    12 oz Bag chocolate chips
    1 ts Vanilla
    1 c Nuts; chopped
    8 oz Bag mini-marshmallows

    Combine sugar, butter and milk in saucepan. Bring to a
    full rolling boil, stirring constantly. Boil 5 minutes.
    Remove from heat, stir in chocolate chips until melted.
    Then add marshmallows, nuts, vanilla and salt. Pour in a
    9" x 13" pan lightly greased with butter. Cool at room
    temperature and slice in chunks.

    Makes about 50 pieces

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

    Uncle Dirty Dave's Archives

    MMMMM


    ... If you don't care where you are, then you can't get lost.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Wednesday, March 02, 2022 14:59:51
    Hi Sean,

    Our favorite Italian restaurant uses foil containers with
    cardboard/foil lids for take out. The place where we used to get prime
    rib (They discontinued it when the price of beef started climbing last year.) uses them too. The container is recyleable if well washed out;
    the lid isn't.

    I've seen places use foil for to-go hot sandwiches but not much else.
    Wax paper is still king as is Styrofoam.

    These are round containers, about the size of a cake pan. I was
    surprised to see them; I thought everybody had switched to styrofoam,
    plastic or cardboard for take out.

    Why someone would want to put Coca-Cola in this is beyond me...


    Title: HUNGARIAN GOULASH - WITH COKE
    Categories: Hamburger, Beverages
    Yield: 8 Servings

    Because they could, simple as that. (G) It's possible the recipe was
    originally put out by Coke and just stripped of its attribution when
    posted. It does look good tho.

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


    ... It works! Now, if only I could remember what I did.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thursday, March 03, 2022 14:18:22
    Hi Dave,

    Ah, the old "John Wayne" t.p. Rough and tough and doesn't take any sh....tuff off of anyone. Bv)=

    It also lets you know it's been there by rubbing you raw.

    Never had that effect from it. Still that better than some that a Brit friend of my showed me once. It was slick-finished and, according to
    him, very ineffective it its intended purpose.

    Feels like wax paper, doesn't it? When we drove up to Berlin from
    Frankfurt, we had to take a corridor thru East Germany. At Checkpoint
    Alpha (the start, in West Germany, maintained by the French, British and American military), the paper was the waxy type. Knew it wasn't
    American, didn't know if it was French or British. The next year I had a
    chance to go to England with some friends. Encountered the same paper
    there so I knew it was the British who'd supplied it at Helmstedt. (G)

    I may be a bit sporadic for a couple of weeks. Steve's dad passed away
    Tuesday night (not sure if it was before or after midnight). It was sort
    of expected, but not quite yet--or so we thought. Anyway, we'll be going
    up to spend some time with family this month, then going back late next
    month for services, burial, etc after the ground thaws out.

    Sorry nothing cooking related but, that happens from time to time.

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


    ... Psalms 18:2 |...God, my strength, in whom I will trust;

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Thursday, March 03, 2022 20:38:54
    Ruth Haffly wrote to Dave Drum <=-

    I may be a bit sporadic for a couple of weeks. Steve's dad passed away Tuesday night (not sure if it was before or after midnight). It was
    sort of expected, but not quite yet--or so we thought. Anyway, we'll be going up to spend some time with family this month, then going back
    late next month for services, burial, etc after the ground thaws out.

    Oh no. I am sorry to hear that news even if it was expected.

    -- Sean

    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Ruth Haffly on Friday, March 04, 2022 07:33:32
    Ruth Haffly wrote to Dave Drum <=-

    Never had that effect from it. Still that better than some that a Brit friend of my showed me once. It was slick-finished and, according to
    him, very ineffective it its intended purpose.

    Feels like wax paper, doesn't it? When we drove up to Berlin from Frankfurt, we had to take a corridor thru East Germany. At Checkpoint Alpha (the start, in West Germany, maintained by the French, British
    and American military), the paper was the waxy type. Knew it wasn't American, didn't know if it was French or British. The next year I had
    a chance to go to England with some friends. Encountered the same paper there so I knew it was the British who'd supplied it at Helmstedt. (G)

    I may be a bit sporadic for a couple of weeks. Steve's dad passed away Tuesday night (not sure if it was before or after midnight). It was
    sort of expected, but not quite yet--or so we thought. Anyway, we'll be going up to spend some time with family this month, then going back
    late next month for services, burial, etc after the ground thaws out.

    No matter how much we think we're prepared for it the reality of death
    nearly always shows us that we're not as ready as we thought we were.

    When my mother had the stroke and lay in a coma - I *knew* that she was
    not coming back from this one. Still, when I got the call it was tough.

    I've already made my plans for my own demise - pre-paid cremation, etc.
    And told my brother to sell everything I have that he doesn't want and
    "throw the money on the bar and party until it's gone."

    I don't expect that to happen in that manner - but, I'll have no way of checking or enforcing. Bv)=

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

    Title: Irish Wake Cake
    Categories: Cakes, Desserts, Fruits, Cheese, Dairy
    Yield: 10 servings

    3/4 c Unsalted butter; room temp
    1 c Sugar
    2 ts Vanilla extract
    2 lg Eggs
    3 oz Cream cheese; room temp
    1 3/4 c Cake flour; sifted
    1 1/4 ts Baking powder
    1/4 ts Salt
    1 c Dried currants
    2/3 c Buttermilk
    1/2 c Confectioners' sugar; sifted
    2 ts Fresh lemon juice

    Set the oven @ 325┬║F/165┬║C. Grease and flour a 9" loaf
    pan.

    With an electric mixer, cream the butter, sugar, and
    vanilla until fluffy. Add the eggs, 1 at a time, beating
    until fluffy. Add the cream cheese and blend until well
    combined.

    In another bowl, sift the flour, baking powder, and salt
    together. Place the currants in a small bowl. Add 1/4
    cup of flour mixture to currants and stir currants until
    coated.

    Add remaining flour mixture to the batter, and mix,
    alternating with the buttermilk. Blend until smooth. Add
    the currants and stir until well combined.

    Pour the batter into a prepared pan. Bake until tester
    comes out clean, about 1 hour and 25 minutes.

    Remove to a rack and let the cake rest in the pan for 10
    minutes. Carefully remove cake from pan to cooling rack.

    In a small bowl, combine the confectioners' sugar with
    lemon juice, and spread on the warm cake. Let cake cool
    completely before serving.

    Makes 10 slices

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... I lost twenty pounds. Unfortunately, I was in England at the time.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Dave Drum on Friday, March 04, 2022 14:49:04
    Dave Drum wrote to Ruth Haffly <=-

    I've already made my plans for my own demise - pre-paid cremation, etc. And told my brother to sell everything I have that he doesn't want and "throw the money on the bar and party until it's gone."

    I have just enough life insurance to pay off all our debt (including student loans) and burn myself. My instructions are pretty much the same. Flush
    the ash down the crapper and have a party with the last of the cash.

    Shawn

    ... If practice makes perfect, and nobody's perfect, why practice?

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Saturday, March 05, 2022 06:57:00
    Shawn Highfield wrote to Dave Drum <=-

    I've already made my plans for my own demise - pre-paid cremation, etc. And told my brother to sell everything I have that he doesn't want and "throw the money on the bar and party until it's gone."

    I have just enough life insurance to pay off all our debt (including student loans) and burn myself. My instructions are pretty much the
    same. Flush the ash down the crapper and have a party with the last of the cash.

    I'm fortunate in not having any debt load. Just current bills. I pay
    my plastic immediately on presentation and am careful not to dig myself
    in any credit holes. As a result my credit score is well north of 800.

    Currently I'm rat-holing money every month to cover my property taxes
    and insurance bill when they come due. And to buy a replacement for the
    Beemer if I should outlive it. Bv)=

    Do you know how the crapper got its name?

    "It's a widely held myth that Thomas Crapper invented the flush toilet.
    But while Thomas Crapper himself wasn't the inventor, he does deserve a
    lot of the credit for making it a global success. He was a humble
    journeyman plumber who started his own London-based plumbing business in
    1861 and became a shrewd businessman and marketer, popularizing the
    flush toilet, indoor plumbing, and bathroom fixtures.

    "The actual invention of the flush toilet can be traced back to a Brit
    named Sir John Harrington who, in 1596, devised a mechanism with a cord
    that, when pulled, flushed away waste with a rush of water. Crapper's
    handiwork came much later-he incorporated elegance to the design and
    bathroom fixtures. His flush toilets also saved water. In fact it was
    Crapper who invented the floating ballcock that stops water flowing into
    the toilet when the tank is full."

    https://www.farmersalmanac.com/thomas-crapper-story-31372

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

    Title: Betty Crapper's Balsamic Chicken over Brown Rice
    Categories: Poultry, Vegetables, Rice
    Yield: 2 servings

    MMMMM------------------------BROWN RICE------------------------------
    1 c Brown Basmati rice
    2 c Water
    1 tb Extra virgin olive oil
    1 ts Salt

    MMMMM---------------------BALSAMIC CHICKEN---------------------------
    3 tb Balsamic vinegar
    1 c Chopped tomatoes
    1/2 c Chicken broth
    4 cl Minced garlic
    1 Chopped shallot
    2 Chicken breasts
    Salt & pepper
    Extra virgin olive oil

    MAKE THE RICE: Combine rice, water, salt, and olive oil
    in a pot with a tight-fitting lid. Bring to a boil. Stir
    and cover with lid. Reduce heat to simmer and cook 50
    minutes. Remove from heat and let stand in covered pot
    for 10 minutes. Resist temptation and DO NOT OPEN!

    You may have to play with the temperature setting of
    your stove the first few times you make brown rice to
    yield perfection.

    Brown rice takes about one hour. Start the rice then
    begin prepping the rest of your meal.

    Pre-heat skillet on medium heat.

    Season chicken breasts with salt and pepper. Add olive
    oil to skillet and heat. Brown chicken in batches.

    Remove chicken to a plate. Lower heat to low if too hot.

    Add a little more olive oil to skillet. Saute chopped
    shallots for about two minutes. Add minced garlic and
    saute for one minute. Add tomatoes, chicken broth, and
    vinegar to skillet and scrape up all the brown bits.

    Raise heat to medium and allow sauce to reduce for about
    five minutes. Return chicken to skillet and cover. Lower
    heat to low until chicken is cooked through and dinner
    is ready to serve.

    RECIPE FROM: http://bettycrapper.blogspot.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Always make your future bigger than your past." -- Dan Sullivan
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Friday, March 04, 2022 15:39:21
    Hi Sean,

    Ruth Haffly wrote to Dave Drum <=-

    I may be a bit sporadic for a couple of weeks. Steve's dad passed away Tuesday night (not sure if it was before or after midnight). It was
    sort of expected, but not quite yet--or so we thought. Anyway, we'll be going up to spend some time with family this month, then going back
    late next month for services, burial, etc after the ground thaws out.

    Oh no. I am sorry to hear that news even if it was expected.

    Thanks, I knew/loved him as my 2nd father for many years. We made the
    trip up to see him at Christmas, not knowing it would be the last time
    we did. Steve was able to talk to him on Sunday afternoon, again without knowing it would be the last time. Mom had wanted him to come back to
    the assisted living place she's in--it's now home for her--but he went
    to a better home.

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


    ... Psalms 23:1 | The LORD is my shepherd; I shall not want.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Friday, March 04, 2022 15:56:53
    Hi Dave,

    I may be a bit sporadic for a couple of weeks. Steve's dad passed away Tuesday night (not sure if it was before or after midnight). It was
    sort of expected, but not quite yet--or so we thought. Anyway, we'll be going up to spend some time with family this month, then going back
    late next month for services, burial, etc after the ground thaws out.

    No matter how much we think we're prepared for it the reality of death nearly always shows us that we're not as ready as we thought we were.

    No, and we're never as ready as we think we are. Steve talked to his dad
    on Sunday afternoon, glad he had the chance to talk one more time.

    When my mother had the stroke and lay in a coma - I *knew* that she
    was not coming back from this one. Still, when I got the call it was tough.

    I know, with both of my parents it was expected but not quite as soon as
    it was. We were on our way up to NY to see my mom & dad when we got the
    word about my mom so just stayed up there until after the service. We
    were down in FL for Thanksgiving when we got the call that night that
    Dad wasn't going to be with us much longer, call came the next morning
    that he was gone. Had to go back to NC to reset, then up to NY--lots of
    road miles. We'd visited with him for a week earlier in the month, so
    glad we got that time with him then.

    I've already made my plans for my own demise - pre-paid cremation,
    etc. And told my brother to sell everything I have that he doesn't
    want and
    "throw the money on the bar and party until it's gone."

    I don't expect that to happen in that manner - but, I'll have no way
    of checking or enforcing. Bv)=

    We've done some pre planning locally, transferrable if we do move away
    from here. Nothing is paid yet but it's a start.

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


    ... ... Life is what happens to you while you're busy making other plans-J. Lennon

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Bill Swisher@1:261/1466 to Shawn Highfield on Saturday, March 05, 2022 07:29:00
    Shawn Highfield wrote to Dave Drum <=-

    same. Flush the ash down the crapper and have a party with the last of

    My friend John Osgood always used to rant n' rave about the Nordic
    burial at sea thing...picture the flaming Viking boat drifting off,
    etc. Deidre, his wife and our lawyer, informed him she had it all
    worked out. Cremation and flushing the ashes down the toilet. Since
    the sewage in Anchorage is piped out into the Cook Inlet after
    treatment he'd be at sea. What actually happened is that I drove
    Deidre down to Funny River and we put his ashes in the Kenai River
    there, which is about 34 miles upstream from the mouth on the Cook
    Inlet. I put some of Connie's ashes in there also, and my Disposition
    of Remains document specifies part of me will go there also. The
    property owners are aware of this and have agreed.


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

    Title: Jack Daniel's Grilled Chuck Roast From Bob Hogan
    Categories: Meats, Sauces, Barbeque, Kooknet, Cyberealm
    Yield: 6 Servings

    1/3 c Jack Daniel's Whiskey
    1/2 c Brown Sugar
    1/3 c Soy Sauce
    1/3 c Water
    1 tb Worcestershire Sauce
    1 ts Lemon Juice
    1/8 ts Garlic Powder
    2 1/2 lb Chuck Roast

    1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire
    sauce, lemon juice and garlic powder, mix well.

    2. Place roast into a plastic bag; add marinade and seal.

    3. Place in a dish; refrigerate overnight, turning occasionally.

    4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in
    water--if you can find them), about 20 to 25 minutes per side for
    medium.

    5. Baste occasionally with marinade.

    6. To serve, cut into thin slices.

    Serves 4 to 6. Shared by ELLIE COLLIN. U/L to NCE by Burt Ford 5/97.

    MMMMM

    ___ MultiMail/DOS v0.52

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Monday, March 07, 2022 20:16:25
    Ruth Haffly wrote to Sean Dennis <=-

    Thanks, I knew/loved him as my 2nd father for many years. We made the
    trip up to see him at Christmas, not knowing it would be the last time
    we did. Steve was able to talk to him on Sunday afternoon, again
    without knowing it would be the last time. Mom had wanted him to come
    back to the assisted living place she's in--it's now home for her--but
    he went to a better home.

    I hope you all can find peace.

    I understand what you're going through though from personal experiences with both of my maternal grandparents passing away in recent years.

    -- Sean

    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Friday, March 11, 2022 10:15:09
    Hi Sean,


    Thanks, I knew/loved him as my 2nd father for many years. We made the
    trip up to see him at Christmas, not knowing it would be the last time
    we did. Steve was able to talk to him on Sunday afternoon, again
    without knowing it would be the last time. Mom had wanted him to come
    back to the assisted living place she's in--it's now home for her--but
    he went to a better home.

    I hope you all can find peace.

    We're working on it. It's hitting Steve's mom hardest, of course, but
    all of us feel the absence of his presence.

    I understand what you're going through though from personal
    experiences with both of my maternal grandparents passing away in
    recent years.

    My mom passed away in 2014, dad in 2017. His parents passed away before
    mom & dad got married so I never knew them. Mom's dad passed away when I
    was 4; I have vauge memories of him. Grandma passed away in 1974 so I
    got to know her the best. I think losing your parents hurts most--there
    are times I want to call and ask/tell them something, then remember I
    can't.

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


    ... Whatever awaits you around the corner, God is already there.

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