Hi Sean,

can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.

Wine, to me, tastes like rotten grape juice and I have never used it
for anything. Garlic is great. Can't get enough of it.

So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.

Title: Cactus Pear Breakfast Shake
Categories: Beverages, Fruits, Breakfast
Yield: 2 Servings

OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our
neighbors had a nice prickly pear patch in the side yard. One fall Steve
picked some (using bbq tongs) and made jelly from the juice. I don't
remember the taste but the color was a nice rich ruby red.


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


... MEMORY...The thing I forget with.

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

Ruth Haffly wrote to Sean Dennis <=-

can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.

Wine, to me, tastes like rotten grape juice and I have never used it
for anything. Garlic is great. Can't get enough of it.

So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.

Grape juice is far sweeter (even the "no sugar added") than even the
sweetest of wines. If I am buying wine to sip I prefer a "dry" red like
a Merlot or Chianti.

Title: Cactus Pear Breakfast Shake
Categories: Beverages, Fruits, Breakfast
Yield: 2 Servings

OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.

No actual cacti were harmed in the m aking of this recipe:

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

Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings

6 (6-oz ea) cubed round steak
3 lg Eggs
1/2 c Water
2 c Unbleached Flour
1 qt Oil; for frying
2 1/2 c Milk
1 tb Instant Chicken Bouillon
+=OR=+
1 tb Chicken Base
3 tb Jalapeno seasoning salt *
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno chile powder *
1/2 c New Mexico chile powder *

* These items should be available at grocery and
specialty stores that handle Mexican foods.

Add the Jalapeno seasoning salt to the flour and mix
well. Dip each steak into the seasoned flour, then dip
into the egg wash, (mix the eggs and water in a separate
bowl for the egg wash), and dip the meat back into the
seasoned flour, coating each steak well.

Heat the vegetable oil to about 350ºF/175ºC. in a large
skillet. Oil should be deep enough to cover the steaks.
Fry the coated steaks until golden brown, then drain
them on paper towels and put on a heated platter that is
tented with foil.

Pour off all but 2 tb of the oil and the drippings. Add
3 tb of the leftover seasoned flour. Mix well and cook
over medium heat, stirring constantly, until the oil and
flour are golden brown. Remove from the heat and add the
milk and chicken bouillon or chicken base. Return to the
heat and bring to a simmer, stirring constantly, until
the gravy thickens. Serve spooned over the steaks.

Serves 6

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM






... I write to discover what I think. After all, the bars aren't open that
arly
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.

Wine, to me, tastes like rotten grape juice and I have never used it
for anything. Garlic is great. Can't get enough of it.

So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.

Grape juice is far sweeter (even the "no sugar added") than even the sweetest of wines. If I am buying wine to sip I prefer a "dry" red
like a Merlot or Chianti.

For years I bought orange juice concentrate, added water and had OJ in
the morning. Occaisionally I'd buy apple or grape juice concentrate, do
the same thing. Grape juice is definatly sweet; I liked it as a change
up from OJ but wouldn't want it every morning. Reason I stopped with
those juices in the morning was the diabetes diagnosis, dietician told
me no more morning juice. Things stabilised, got off insulin and have an occaisional glass of juice in the morning, usually when travelling. It's usually orange juice, grape juice is now only when we do Lord's Supper
at church. Side note to all that--when I was growing up, my mom would
(rarely) buy grape juuice for our breakfasts. We'd have to drink it
right away, then she would scoop up the glasses (plastic) and wash them
right away because she was paranoid about grape juice stains.

Title: Cactus Pear Breakfast Shake SD> Categories:

Beverages, Fruits, Breakfast SD> Yield: 2 Servings

OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.

No actual cacti were harmed in the m aking of this recipe:

Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings

So, why name it cactus CFS? (G) I'd definatly modifly this if I were to
make it--cut way down on the salt for sure. Also, NM chili powder?
Possibly ancho chilis?


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


... A truly wise person knows that he knows not.

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

Ruth Haffly wrote to Dave Drum <=-

So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.

Grape juice is far sweeter (even the "no sugar added") than even the sweetest of wines. If I am buying wine to sip I prefer a "dry" red
like a Merlot or Chianti.

For years I bought orange juice concentrate, added water and had OJ in
the morning. Occaisionally I'd buy apple or grape juice concentrate, do the same thing. Grape juice is definatly sweet; I liked it as a change
up from OJ but wouldn't want it every morning. Reason I stopped with
those juices in the morning was the diabetes diagnosis, dietician told
me no more morning juice. Things stabilised, got off insulin and have
an occaisional glass of juice in the morning, usually when travelling. It's usually orange juice, grape juice is now only when we do Lord's Supper at church. Side note to all that--when I was growing up, my mom would (rarely) buy grape juuice for our breakfasts. We'd have to drink
it right away, then she would scoop up the glasses (plastic) and wash
them right away because she was paranoid about grape juice stains.

My go-to juice is tomato. Sevond place is grapefruit. Both w/no sugar
added. I also have started doing cranberry juice (not the "cocktail")

Title: Cactus Pear Breakfast Shake SD> Categories:

Beverages, Fruits, Breakfast SD> Yield: 2 Servings

OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.

No actual cacti were harmed in the m aking of this recipe:

Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings

So, why name it cactus CFS? (G) I'd definatly modifly this if I were to make it--cut way down on the salt for sure. Also, NM chili powder? Possibly ancho chilis?

I didn't name it so I've no clew. The following recipe should answer your quibble about "NM chili powder?"

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

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

MMMMM

... A chicken crossing the road is poultry in motion.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

For years I bought orange juice concentrate, added water and had OJ in
the morning. Occaisionally I'd buy apple or grape juice concentrate, do the same thing. Grape juice is definatly sweet; I liked it as a change
up from OJ but wouldn't want it every morning. Reason I stopped with
those juices in the morning was the diabetes diagnosis, dietician told

My go-to juice is tomato. Sevond place is grapefruit. Both w/no sugar added. I also have started doing cranberry juice (not the "cocktail")

I tried V-8 (or knock offs) for a while, favorite was Whole Foods
version. But even that didn't sit right as a morning drink so I gave it
up and now usually have just a mug of tea (British Blend by Tetley) as
my morning drink, sweetened with a packet of stevia.

Title: Cactus Pear Breakfast Shake SD> Categories:

Beverages, Fruits, Breakfast SD> Yield: 2 Servings

OK, prickly pear fruit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.

No actual cacti were harmed in the m aking of this recipe:

Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings

So, why name it cactus CFS? (G) I'd definatly modifly this if I were to make it--cut way down on the salt for sure. Also, NM chili powder? Possibly ancho chilis?

I didn't name it so I've no clew. The following recipe should answer
your quibble about "NM chili powder?"

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,

They do grow a lot of Anaheims out there. (G) Back in 2006 we drove
cross country from LA (landed there from Honolulu) up to LVNV, then down
to AZ and across. Routed thru Hatch, NM about a week after their big
fall chili fest; the aroma of roasted chilis was still in the air.

---
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)

Ruth Haffly wrote to Dave Drum <=-

No actual cacti were harmed in the m aking of this recipe:

Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings

So, why name it cactus CFS? (G) I'd definatly modifly this if I were
to make it--cut way down on the salt for sure. Also, NM chili powder? Possibly ancho chilis?

I didn't name it so I've no clew. The following recipe should
answer your quibble about "NM chili powder?"

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,

They do grow a lot of Anaheims out there. (G) Back in 2006 we drove
cross country from LA (landed there from Honolulu) up to LVNV, then
down to AZ and across. Routed thru Hatch, NM about a week after their
big fall chili fest; the aroma of roasted chilis was still in the air.

Hatch chilies are of the NuMex cultivar and the "terrior" (compisition
of the soil) gives them a slightly different flavour from regular NuMex
and/or Anaheims.

Anaheims were taken from New Mexico to California in the early 1900s
and were bred to be milder in order to suit the taste of the
"norteamericanos" of that time. They became popular in Anaheim, a city
in California, and the peppers go by either name—the city or the state.

NuMex (with the Hatch, Big Jim and heirloom cultivars) are virtually
identical to California and Anaheim peppers, with one distinct difference: they are much, much hotter. Hatch chilies are New Mexico chilies that
are grown in the small town of Hatch, New Mexico, and are considered
premium green chilies.

The Big Jim chile holds the Guinness Book of World Records as the largest chile pepper in the world, with individual fruits routinely exceeding 14"
in length. The peppers are mild when still green, but become more spicy
as they ripen to red. They are rarely used as in their ripe form.

Poblanos are the other big green chile. They are dark green in color,
wide at the stem and narrow along the length of the pepper. When
they're mature, they’re about 4" long and 2" wide.

When left to fully ripen and dry out, the dehydrated and dried poblano
peppers are called ancho chilies.

Both fresh poblanos and their dried counterparts are commonly carried
in grocery stores throughout the United States. Fresh poblanos are
typically found near all the other fresh produce, while whole dried
ancho chilies are usually in the specialty Hispanic foods aisle or
in the spice aisle as ground ancho chile powder.

Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
Chile Pepper Institute builds on the research of chile peppers
since the famous horticulturist Fabian Garcia (the father of the
New Mexico chile pepper industry) began standardizing chile pepper
varieties in 1888.

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

Title: Chilli-Stuffed Poblano Peppers
Categories: Beef, Vegetables, Cheese
Yield: 4 servings

1 lb 90% lean ground beef *
15 oz Can chilli w/o beans
1/4 ts Salt
1 1/2 c Mexican cheese blend;
- shredded, divided
1 md Tomato; fine chopped
4 Green onions; chopped
4 lg Poblano chile peppers
1 tb Olive oil

* original called for turkey - UDD

Heat broiler. In a large skillet over medium heat, cook
hamburger, crumbling meat, until no longer pink, 5-7
minutes; drain. Add chili and salt; heat through. Stir
in 1/2 cup cheese, tomato and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds.
Place on a foil-lined 1z5" X 10" X 1" baking pan, cut
side down; brush with oil. Broil 4 in. from heat until
skins blister, about 5 minutes.

With tongs, turn peppers. Fill with hamburger mixture;
sprinkle with remaining cheese. Broil until cheese is
melted, 1-2 minutes longer.

Lorrie Grabczynski, Commerce Township, Michigan

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM


... Ketchup + hot sauce = better catsup.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,

They do grow a lot of Anaheims out there. (G) Back in 2006 we drove
cross country from LA (landed there from Honolulu) up to LVNV, then
down to AZ and across. Routed thru Hatch, NM about a week after their
big fall chili fest; the aroma of roasted chilis was still in the air.

Hatch chilies are of the NuMex cultivar and the "terrior" (compisition
of the soil) gives them a slightly different flavour from regular
NuMex and/or Anaheims.

Anaheims were taken from New Mexico to California in the early 1900s
and were bred to be milder in order to suit the taste of the "norteamericanos" of that time. They became popular in Anaheim, a city
in California, and the peppers go by either name—the city or the
state.

Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.

OK, I could fill your brain with sewing related minutia (such as muslin
was named for Mosul, Iraq) if I wanted to. (G) When I make my
competition style chili, I head over to the fresh peppers in the produce department of a grocery store and get an assortment, varying degrees of
heat and mouth burn. I try to get an even heat all the way thru from the
lips to the throat, unlike most chilis I've tasted that concentrate the
heat in only one part of the mouth.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
Chile Pepper Institute builds on the research of chile peppers
since the famous horticulturist Fabian Garcia (the father of the
New Mexico chile pepper industry) began standardizing chile pepper varieties in 1888.

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

BTW, last night's weather was miserable--rain, wind, tornado & flood
watches and warnings. We kept our power on so I made beef stew for
supper, remembered to put a splash of red wine in it. Maybe a quarter
cup but it made a difference taste wise, just adds a bit more depth of
flavor.

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


... ... Don't panic... Don't panic... all right, NOW PANIC!!!

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

Ruth Haffly wrote to Dave Drum <=-

Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.

OK, I could fill your brain with sewing related minutia (such as
muslin was named for Mosul, Iraq) if I wanted to. (G) When I make
my competition style chili, I head over to the fresh peppers in the produce department of a grocery store and get an assortment, varying degrees of heat and mouth burn. I try to get an even heat all the way
thru from the lips to the throat, unlike most chilis I've tasted that concentrate the heat in only one part of the mouth.

Good luck with that. Some chilies are "front of the mouth" (immediate
heat) and some are "back of the throat" (Late heat). And a few will
give a general warm glow that lets you know you've been eating chilies.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
Chile Pepper Institute builds on the research of chile peppers
since the famous horticulturist Fabian Garcia (the father of the
New Mexico chile pepper industry) began standardizing chile pepper varieties in 1888.

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

I generally learn at least one new thing from each of their newsletters.
I aklways enjoy learning.

BTW, last night's weather was miserable--rain, wind, tornado & flood watches and warnings. We kept our power on so I made beef stew for
supper, remembered to put a splash of red wine in it. Maybe a quarter
cup but it made a difference taste wise, just adds a bit more depth of flavor.

Currently (05:40) it's 35ºF and raining. It's supposed to go to 45ºF
before heading for the cellar and -02ºF for a high on Sunday. BRRRRRR
The newspaper today had an article on keeping your pipes from freezing.
Since many of my pipes are on an outside wall I keep basw cabinet doors
open to let the room air help them stay free running.

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

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

1 Can (or 2) frozen left-over
- vegetables; corn, peas,
- green beans, carrots, and/
- or broccoli/cauliflower
2 Sliced carrots; if needed
3 Ribs celery w/tops; sliced
2 md Onions; diced
2 md Potatoes; peeled, diced 1/4"
14 oz Can diced tomatoes;
- undrained
3 c Water
1 ts Salt
4 Cracked peppercorns
1 lb Leftover beef; diced small
3 ts GFS/Minor's beef base

Take the container(s) of left-over vegetables from the
freezer and put into a 5 (or so) quart crock-pot.

While the pot is melting the frozen ingredients prepare
the carrots, celery, onion, and 'taters. Add to the pot.

Open the can of tomatoes, pour over other ingredients
in the crock-pot.

Heat the water to a simmer, add the beef, beef base and
salt/pepper, stirring well until beef base is dissolved
and all is well combined. Remove from heat and pour
over crock-pot ingredients.

Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
(low)

Serves six to twelve servings

NOTE: I save bits and bobs of leftover veg in a washed
and cleaned tomato juice can, covering each addition
with water and freezing as I go. When I have a can (or
two) full I am ready to make this soup.

Uncle Dirty Dave's Kitchen

MMMMM

... Nothing has an uglier look to us than reason, when it is not on our side. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.

OK, I could fill your brain with sewing related minutia (such as
muslin was named for Mosul, Iraq) if I wanted to. (G) When I make
my competition style chili, I head over to the fresh peppers in the produce department of a grocery store and get an assortment, varying degrees of heat and mouth burn. I try to get an even heat all the way
thru from the lips to the throat, unlike most chilis I've tasted that concentrate the heat in only one part of the mouth.

Good luck with that. Some chilies are "front of the mouth" (immediate heat) and some are "back of the throat" (Late heat). And a few will
give a general warm glow that lets you know you've been eating
chilies.

Anything from anchos, poblanos, serranos, jalapenos, anaheims to a bell
pepper or two (for color) and points in between. Usually toss in some
chipotle powder as well.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

I generally learn at least one new thing from each of their
newsletters. I aklways enjoy learning.

I do too, in areas of interest to me.

BTW, last night's weather was miserable--rain, wind, tornado & flood watches and warnings. We kept our power on so I made beef stew for
supper, remembered to put a splash of red wine in it. Maybe a quarter
cup but it made a difference taste wise, just adds a bit more depth of flavor.

Currently (05:40) it's 35ºF and raining. It's supposed to go to
45ºF before heading for the cellar and -02ºF for a high on Sunday. BRRRRRR

We're getting another wind/rain storm this afternoon/tonight, followed
by another, early next week. American weather model suggests snow with
that one but European says none.

The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.

That's something we've done for years, both when I was growing up and as
an adult in various places we've lived.

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

Looks good but I make mine corn free, much as I'd like to add it.

---
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 <=-

Good luck with that. Some chilies are "front of the mouth" (immediate heat) and some are "back of the throat" (Late heat). And a few
will give a general warm glow that lets you know you've been eating chilies.

Anything from anchos, poblanos, serranos, jalapenos, anaheims to
a bell pepper or two (for color) and points in between. Usually
toss in some chipotle powder as well.

If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.

If I'm making salsa (or Pico de Gallo) I prefer serrano over jalapeno.
Both for the heat level and the flavour.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

I generally learn at least one new thing from each of their
newsletters. I aklways enjoy learning.

I do too, in areas of interest to me.

My problem is curiosity. I get interested in some odd things and spend
a fair whack of my time learning about them. That's how I got into the
computer world. Bv)=

8<----- CUT ----->8

The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.

That's something we've done for years, both when I was growing up and
as an adult in various places we've lived.

It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than -10-|F)
I'll also open a tap to just a steady drip ... which also helps prevent freezing up,

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

Looks good but I make mine corn free, much as I'd like to add it.

I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in
favour of this no-corn (or beans) version.

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

Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings

1 lg White onion; fine dice
4 Ripe plum tomatoes; seeded,
- diced
2 (or 3) jalapenos or serranos
- or a combination: seeded;
- fine chopped
1/2 c Fresh cilantro leaves;
- chopped
1 tb Lime juice
Salt

Combine all the ingredients, cover, and refrigerate for
an hour.

Uncle Dirty Dave's Kitchen

MMMMM

... "I am always ready to learn although I do not always like being taught!" --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Good luck with that. Some chilies are "front of the mouth" (immediate heat) and some are "back of the throat" (Late heat). And a few
will give a general warm glow that lets you know you've been eating chilies.

Anything from anchos, poblanos, serranos, jalapenos, anaheims to
a bell pepper or two (for color) and points in between. Usually
toss in some chipotle powder as well.

If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.

Don't think I've seen the Mexi-bells around here. Do know that one year
qhen we planted bells and jalapenos, they cross pollenated so we had
hot, bitter bells and no heat jalapenos. I usually buy from one or
another spice dealer the ancho chilis in powdered form, keeping a small
amount out at a time and extra in the freezer.

If I'm making salsa (or Pico de Gallo) I prefer serrano over

jalapeno. DD> Both for the heat level and the flavour.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

I generally learn at least one new thing from each of their
newsletters. I aklways enjoy learning.

I do too, in areas of interest to me.

My problem is curiosity. I get interested in some odd things and spend
a fair whack of my time learning about them. That's how I got into the computer world. Bv)=

Sounds about right. Steve had wnated to get into radio years ago but the
lack of funding and needing to know Morse code were hinderences. Money
crunch eased up and need to know Morse was dropped so in August of 2020,
he got his first radio. Now he has more radios than I have sewing
machines.

8<----- CUT ----->8

The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.

That's something we've done for years, both when I was growing up and
as an adult in various places we've lived.

It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,

We've done that too. Supposed to get quite cold next week end but still
be above 0.

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

Looks good but I make mine corn free, much as I'd like to add it.

I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in favour of this no-corn (or beans) version.

Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings

We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.

Don't think I've seen the Mexi-bells around here. Do know that one year qhen we planted bells and jalapenos, they cross pollenated so we had
hot, bitter bells and no heat jalapenos. I usually buy from one or
another spice dealer the ancho chilis in powdered form, keeping a small amount out at a time and extra in the freezer.

You've discovered how Mexi-Bells are made. Bv)= I like Mexi-bells for
some things where both bell pepper and chile is specified - they have
a little bite but are considered fairly mild.

I buy my chilli spice and other components like cumin and Worcestershire
powder from https://penderys.com.

My bell peppers are "Sweet Chinese Giants" an heirloom cultivar from
Burpee Seeds. The mature fruits are as long as 6" and 5" across. Great
for stuffed peppers.

If I'm making salsa (or Pico de Gallo) I prefer serrano over
jalapeno. Both for the heat level and the flavour.

"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

I generally learn at least one new thing from each of their
newsletters. I always enjoy learning.

I do too, in areas of interest to me.

My problem is curiosity. I get interested in some odd things and
spend a fair whack of my time learning about them. That's how I
got into the computer world. Bv)=

Sounds about right. Steve had wnated to get into radio years ago but
the lack of funding and needing to know Morse code were hinderences.
Money crunch eased up and need to know Morse was dropped so in August
of 2020, he got his first radio. Now he has more radios than I have
sewing machines.

Snicker

8<----- CUT ----->8

The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.

That's something we've done for years, both when I was growing up and
as an adult in various places we've lived.

It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,

We've done that too. Supposed to get quite cold next week end but
still be above 0.

Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach the freezing point tomorrow (Wednesday).

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

Looks good but I make mine corn free, much as I'd like to add it.

I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in favour of this no-corn (or beans) version.

Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings

We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.

I am not a huge fan of the soap weed. So, while I use some, I'm careful
not to "overload" - which is easy to do with cilantro. Some dishes don't
taste "right" to me without at least some cilantro.

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

Title: Hy-Vee Stuffed Bell Peppers
Categories: Beef, Vegetables, Grains, Rice, Cheese
Yield: 6 Servings

6 md Red bell peppers
1 lb 90% lean ground beef
1/2 lg White onion; diced
2 cl Garlic; minced
1/2 c Diced green bell pepper
1/2 c Shredded carrots
1/4 c Dry quick barley
1/2 c Dry instant brown rice
1 c Broth
1 c Shredded mozzarella; divided

Set oven to 250°F/120°C.

Cut tops off peppers; * remove seeds and membranes. Place
peppers in a large pot; cover with salted water. Bring to
a boil; reduce heat, cover and simmer for 5 minutes. Drain
peppers and set aside.

In a large skillet, brown beef with diced onion and garlic.

Stir in bell pepper, carrots, barley, rice and broth.
Simmer, covered, for 10 to 15 minutes.

Stir in 1/2 cup cheese.

Fill each bell pepper with beef mixture. Top each with
remaining cheese and bake for 25 minutes.

* Dice the tops you cut off and mix them in with the
green bell pepper. - UDD

From: http://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM

... Things cops say: "If you run, you'll only go to jail tired."
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Don't think I've seen the Mexi-bells around here. Do know that one year when we planted bells and jalapenos, they cross pollenated so we

had RH> hot, bitter bells and no heat jalapenos. I usually buy from one
or RH> another spice dealer the ancho chilis in powdered form, keeping
a small RH> amount out at a time and extra in the freezer.

You've discovered how Mexi-Bells are made. Bv)= I like Mexi-bells for some things where both bell pepper and chile is specified - they have
a little bite but are considered fairly mild.

Usually not a problem for most people but we have a friend that
considers anything above a bell pepper as too hot.

I buy my chilli spice and other components like cumin and
Worcestershire powder from https://penderys.com.

I used to get from the Penzy's store in Raleigh but they went belly up.
There's another spice store nearby where we've gotten some of the "must
haves" from time to time.

I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.

I generally learn at least one new thing from each of their
newsletters. I always enjoy learning.

I do too, in areas of interest to me.

My problem is curiosity. I get interested in some odd things and
spend a fair whack of my time learning about them. That's how I
got into the computer world. Bv)=

Sounds about right. Steve had wanted to get into radio years ago

but RH> the lack of funding and needing to know Morse code were
hinderences. RH> Money crunch eased up and need to know Morse was
dropped so in August RH> of 2020, he got his first radio. Now he has
more radios than I have RH> sewing machines.

Snicker

If you count my serger and embroidery machines, we're about equal.

8<----- CUT ----->8

It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,

We've done that too. Supposed to get quite cold next week end but
still be above 0.

Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
the freezing point tomorrow (Wednesday).

Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

Looks good but I make mine corn free, much as I'd like to add it.

I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in favour of this no-corn (or beans) version.

Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings

We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.

I am not a huge fan of the soap weed. So, while I use some, I'm
careful not to "overload" - which is easy to do with cilantro. Some
dishes don't taste "right" to me without at least some cilantro.

No problem for us to leave it out.

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


... Books are better than TV; they exercise your imagination.

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

Ruth Haffly wrote to Dave Drum <=-

You've discovered how Mexi-Bells are made. Bv)= I like Mexi-bells for some things where both bell pepper and chile is specified - they have
a little bite but are considered fairly mild.

Usually not a problem for most people but we have a friend that
considers anything above a bell pepper as too hot.

And, as far as I can tell, straight-up bell peppers have *NO* heat. The
Pepper Scale @ https://pepperscale.com tellsm us:

"Bell pepper fast facts. Scoville heat units (SHU): 0 SHU. Median heat:
0 SHU. Origin: Mexico, South America. Capsicum species: Annuum

I buy my chilli spice and other components like cumin and
Worcestershire powder from https://penderys.com.

I used to get from the Penzy's store in Raleigh but they went belly up. There's another spice store nearby where we've gotten some of the "must haves" from time to time.

I sort of misspoke - I buy "specialy" chilli spice blends from Pendery's.
My base chilli spice is Baron's Dark which I buy in five pound batches
from M.J. Kellner who are a wholesale restaurasnt supply. Since I am not
a restaurant I go to their warehouse to pick up my product - which I
store in my ice box to keep it fresh.

Baron's can be bought online right from https://baronspices.com

Cumin I buy from one of my local Asian stores as that cuisine uses more
cumin in more dishes than the normal run of prepared food for "round
eyes" and, thus, tends to be fresher than what's on my stupormarkup
shelves.


8<----- CUT ----->8

It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,

We've done that too. Supposed to get quite cold next week end but
still be above 0.

Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
the freezing point tomorrow (Wednesday).

Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.

Yesterday (Wednesday) we got almost to the freezing point. And saw sun
light finally which helped melting snow/ice left on the dark asphalt of
the local highways and byways. Today is guesstimated to reach 34ºF. Then
right back into the deep freeze.

8<----- CHOP ----->8

Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings

We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.

I am not a huge fan of the soap weed. So, while I use some, I'm
careful not to "overload" - which is easy to do with cilantro. Some
dishes don't taste "right" to me without at least some cilantro.

No problem for us to leave it out.

According to Real Simple cumin, curry powder and caraway are the best
subs for dried cilantro/coriander. To wit:

"Caraway and coriander are almost interchangeable. Their flavor profiles
are so similar, you can use it easily any place you're supposed to use coriander. The flavor is a bit sweeter, however, so it's especially good
in marinades and spice rubs where roasting or grilling amplifies the
flavor."

Best substitutes for fresh are basil, parsley and dill.

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

Title: Cilantro-Free Pico de Gallo
Categories: Vegetables, Chilies, Herbs, Citrus
Yield: 4 servings

6 md Vine-ripened tomatoes; in
- small dice
1 sm Red onion; in fine dice
2 Jalapeno or serrano chilies;
- stemmed, seeded, deveined,
- finely diced
1 cl Garlic; minced
2 tb Fresh squeezed lime juice
1 ts (heaping) Mexican oregano
1/4 ts Ground cumin
1 ts Smoked paprika
Salt

Combine ingredients and mix thoroughly.

Crush the Mexican oregano leaves between your fingers
as you add them to the mix.

Let this sit overnight for more developed flavors.

Serve with tortilla chips. This makes a great topping
for nachos or queso dip too.

Yield: 4 to 5 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Remember, pain is just nature's way of reminding you who's in charge.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Usually not a problem for most people but we have a friend that
considers anything above a bell pepper as too hot.

And, as far as I can tell, straight-up bell peppers have *NO* heat.
The Pepper Scale @ https://pepperscale.com tellsm us:
"Bell pepper fast facts. Scoville heat units (SHU): 0 SHU. Median
heat: 0 SHU. Origin: Mexico, South America. Capsicum species:

Annuum

That's the whole thing--she can't take any heat. Once while we were both
in HI, we (her & our husbands) went to one of the small Korean places
that are all over Oahu. She got some kim chee, not knowing what it was,
just that it looked good to her. She took one bite, the rest either
stayed on her plate or was given to her husband, I forget which.
Meanwhile Steve and I enjoyed ours.

I buy my chilli spice and other components like cumin and
Worcestershire powder from https://penderys.com.

I used to get from the Penzy's store in Raleigh but they went belly up. There's another spice store nearby where we've gotten some of the "must haves" from time to time.

I sort of misspoke - I buy "specialy" chilli spice blends from
Pendery's. My base chilli spice is Baron's Dark which I buy in five
pound batches
from M.J. Kellner who are a wholesale restaurasnt supply. Since I am
not a restaurant I go to their warehouse to pick up my product - which
I
store in my ice box to keep it fresh.

Sounds like a good idea to me; I'm not sure where the nearest restaurant
supply place is for us. And, yes, my extras go into the freezer as well.

Baron's can be bought online right from https://baronspices.com

Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round
eyes" and, thus, tends to be fresher than what's on my stupormarkup shelves.

We've gotten whole cumin and ground it ourselves--major difference, even
from Asian places. A little bit goes a loooooooooooooooong way.

Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
the freezing point tomorrow (Wednesday).

Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.

Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34ºF. Then right back into the deep freeze.

Our high temperature yesterday was 39, supposed to be a bit warmer today
and then the bottom will fall out on Friday.


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


... Nothing is ever lost. It's just where it doesn't belong.

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

Ruth Haffly wrote to Dave Drum <=-

Usually not a problem for most people but we have a friend that
considers anything above a bell pepper as too hot.

And, as far as I can tell, straight-up bell peppers have *NO* heat.
The Pepper Scale @ https://pepperscale.com tellsm us:
"Bell pepper fast facts. Scoville heat units (SHU): 0 SHU. Median
heat: 0 SHU. Origin: Mexico, South America. Capsicum species:

Annuum

That's the whole thing--she can't take any heat. Once while we were
both in HI, we (her & our husbands) went to one of the small Korean
places that are all over Oahu. She got some kim chee, not knowing what
it was, just that it looked good to her. She took one bite, the rest either stayed on her plate or was given to her husband, I forget which. Meanwhile Steve and I enjoyed ours.

As it says in the "facts" that I posted - the bell pepper HAS NO HEAT.
Zero Scoville units, None, not a one.

8<----- G'Bye" ----->8

Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round eyes" and, thus, tends to be fresher than what's on my
stupormarkup shelves.

We've gotten whole cumin and ground it ourselves--major difference,
even from Asian places. A little bit goes a loooooooooooooooong way.

I can also buy whole, in the spiky husk, durian should I be so inclined.

Sunday I didn't set foot outside of the house. High temp for the day
was -1.F. Yesterday it got all the way to +5.F. Supposed to reach
the freezing point tomorrow (Wednesday).

Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.

Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34.F. Then right back into the deep freeze.

Our high temperature yesterday was 39, supposed to be a bit warmer
today and then the bottom will fall out on Friday.

Climatge is what you expect. Weather is what you get. The only benefit
I can see in this cold snap is that many of the plants need to go through
a hard freeze to trigger essential parts of their life cycle.

We were warm for a couple of days then right back into the ice box with
6 inches of fresh snow. Supposed to be in the 40s next week and stay. I
hope that weather guesser knows what s/he's talking about.

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

Title: Khao Neeo Durian
Categories: Rice, Fruits, Desserts
Yield: 4 Servings

1 c Sticky rice; cooked
2 1/2 c Coconut milk
1 c Sugar
1 ts Salt
1 tb Palm sugar
4 Drops (or more) durian
- flavouring
+=OR=+
1 c (or more) fresh durian flesh
1 tb Tapioca starch

A pleasant dessert not commonly served in Thailand unless
durian is in high season (May and June), and it's an
expensive dish so it's not often sold by Thai street
vendors. When served, the coconut milk drenches the rice
so it's a "soupy" consistency.

Dissolve 2 cups coconut milk, 1 cup sugar and 1/2 teaspoon
salt over medium heat. Add durian/flavouring.

Topping: Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1
tablespoon palm sugar and the tapioca starch. Bring to a
boil.

Serving: Place sticky rice in a bowl and pour the sweetened
coconut milk over it. For each serving, transfer to an
individual bowl, then top with a few teaspoons of topping
sauce.

From: http://importfood.com/recipes

Uncle Dirty Dave's Archives

MMMMM

... If god had meant us to vote she would have given us candidates.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

That's the whole thing--she can't take any heat. Once while we were
both in HI, we (her & our husbands) went to one of the small Korean
places that are all over Oahu. She got some kim chee, not knowing what
it was, just that it looked good to her. She took one bite, the rest either stayed on her plate or was given to her husband, I forget which. Meanwhile Steve and I enjoyed ours.

As it says in the "facts" that I posted - the bell pepper HAS NO
HEAT. Zero Scoville units, None, not a one.

You know and I know but to this lady they had a slight amount of heat,
more than she would have enjoyed, but she tolerated bells.

8<----- G'Bye" ----->8

Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round eyes" and, thus, tends to be fresher than what's on my
stupormarkup shelves.

We've gotten whole cumin and ground it ourselves--major difference,
even from Asian places. A little bit goes a loooooooooooooooong way.

I can also buy whole, in the spiky husk, durian should I be so
inclined.

We can too, but choose not to.

Sunday I didn't set foot outside of the house. High temp for the

day DD> was -1.F. Yesterday it got all the way to +5.F. Supposed to
reach DD> the freezing point tomorrow (Wednesday).

Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.

Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34.F. Then right back into the deep freeze.

Our high temperature yesterday was 39, supposed to be a bit warmer
today and then the bottom will fall out on Friday.

Climatge is what you expect. Weather is what you get. The only benefit
I can see in this cold snap is that many of the plants need to go
through a hard freeze to trigger essential parts of their life cycle.

We had a slightly warmer day yesterday, turned cold after dark. We'd
gone down to Raleigh for a NC Symphony concert (Christmas gift from
older daughter) and it was COOOOOOOOOOOOOOOOOOOLLLLLLLLLLLLD! when we
got out about 10pm. Had supper at Outback before going to the
concert.Right now it's just after 2pm and 29 degrees.

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


... There cannot be a crisis today; my schedule is already full.

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

Ruth Haffly wrote to Dave Drum <=-

That's the whole thing--she can't take any heat. Once while we were
both in HI, we (her & our husbands) went to one of the small Korean
places that are all over Oahu. She got some kim chee, not knowing what
it was, just that it looked good to her. She took one bite, the rest either stayed on her plate or was given to her husband, I forget which. Meanwhile Steve and I enjoyed ours.

As it says in the "facts" that I posted - the bell pepper HAS NO
HEAT. Zero Scoville units, None, not a one.

You know and I know but to this lady they had a slight amount of heat, more than she would have enjoyed, but she tolerated bells.

Sounds psychosomatic to me. There is "pepper" in the name - must be hot.

8<----- G'Bye" ----->8

Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round eyes" and, thus, tends to be fresher than what's on my
stupormarkup shelves.

We've gotten whole cumin and ground it ourselves--major difference,
even from Asian places. A little bit goes a loooooooooooooooong way.

I can also buy whole, in the spiky husk, durian should I be so
inclined.

We can too, but choose not to.

We had a pair of tornadoes hit us a few years ago and wipe ot the big
Asian Foods restaurant supply place and the Mr. Battery next to it.
Whole durians from the Asian place and car batteries from Mr. Battery
were found up to 2 miles further east. Good thing no one was under
either when they fell from the sky.

Sunday I didn't set foot outside of the house. High temp for the

day DD> was -1.F. Yesterday it got all the way to +5.F. Supposed to
reach DD> the freezing point tomorrow (Wednesday).

Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.

Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34.F. Then right back into the deep freeze.

Our high temperature yesterday was 39, supposed to be a bit warmer
today and then the bottom will fall out on Friday.

Climatge is what you expect. Weather is what you get. The only benefit
I can see in this cold snap is that many of the plants need to go
through a hard freeze to trigger essential parts of their life cycle.

We had a slightly warmer day yesterday, turned cold after dark. We'd
gone down to Raleigh for a NC Symphony concert (Christmas gift from
older daughter) and it was COOOOOOOOOOOOOOOOOOOLLLLLLLLLLLLD! when we
got out about 10pm. Had supper at Outback before going to the concert.Right now it's just after 2pm and 29 degrees.

What climate change? We're predicted to be 36ºF for a high. With snoe,
sleet and freezing rain. I can almost hear the body shop owners lickiny
their chops. Bv)=

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

Title: Outback Steakhouse Alice Springs Chicken
Categories: Poultry, Sauces, Pork, Cheese, Herbs
Yield: 4 servings

MMMMM--------------------HONEY MUSTARD SAUCE-------------------------
1/2 c Prepared mustard
1/4 c Honey
1/4 c Light corn syrup
1/4 c Mayonnaise

MMMMM--------------------------CHICKEN-------------------------------
4 (4 oz ea) boned, skinned
- chicken breast halves
1/2 ts McCormick Season All
6 sl Bacon; fried crisp, cut in
- half
1 c Sliced mushrooms; drained
- (canned or jarred)
3 c Shredded Colby Jack Cheese
2 ts Chopped parsley

HONEY MUSTARD SAUCE: Blend ingredients for the honey
mustard until smooth and free from lumps. The corn syrup
may be adjusted depending on how sharp the mustard might
be or to your taste.

CHICKEN: Rub chicken breasts with Seasonal All and set
aside to marinate for 1 hour.

While the chicken is marinating, fry the bacon until
crisp and drain it.

Saute the chicken in a pan over medium heat with just
enough oil to prevent sticking.

Cook the chicken on both sides until slightly golden and
cooked in the middle but not dry.

Remove the chicken from the pan.

Spread honey mustard on the chicken breasts.

Top each chicken breast with a layer of mushrooms and
three slices of bacon

Sprinkle enough shredded Colby-Jack cheese on top to
completely cover the chicken.

Pop the chicken in a 350ºF/175ºC oven or in a microwave
just until the cheese melts.

Sprinkle with parsley and serve with honey mustard
sauce.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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