On 02-23-23 05:46, Dave Drum <=-
spoke to Dale Shipp about Gardening was: Spicy Toma <=-

We have a bay window which has a
shelf at about the three foot level. It gets pretty decent after noon sun. Using pots, we've successfully grown several spice plants and
last year a cherry tomato plant.

Sort of like your deck in Columbia, then?

Slightly. Both used pots to grow things. Both got only afternoon soil.
But current is inside and thus not subject to cold weather.


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

Title: Open Face Hamburgers
Categories: Beef, D/g, Boat
Yield: 4 servings

1 1/2 lb Beef,GROUND ROUND
(or 90%)
8 Buns
1 lg Onion, spanish; sliced
pn Salt; to taste
pn Pepper; to taste

Do not butter buns. Split buns and toast buns under broiler - watch
carefully. Remove buns from oven when nicely toasted and let
cool. Thinly spread raw meat over entire top of bun Be sure to
cover edges of bun. Place under broiler. Watch carefully.
Cook to desired doneness.

Top with raw onion slices.

Since this is using the oven, plan stove top extras. Good with potato
salad, pasta salad, etc.

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

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:52:31, 24 Feb 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

We have a bay window which has a
shelf at about the three foot level. It gets pretty decent after noon sun. Using pots, we've successfully grown several spice plants and
last year a cherry tomato plant.

Sort of like your deck in Columbia, then?

Slightly. Both used pots to grow things. Both got only afternoon
soil. But current is inside and thus not subject to cold weather.

Which extends the growing season. Bv)= And makes sure the plants get
whater when they need it rather than only when some important outdoor
activity is planned. Bv))=

I remeber fondly the rigani you had in the pot last Echo picnic I
attended. I've had no luck growing some from seed so I'm going to
spend the $$$ and have Burpee's send me plants. Then pray they seed
themselves for subsequent generations.

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

Title: Cottage Fried Spuds
Categories: Potatoes, Sauces
Yield: 4 Servings

1 lb Russet potatoes; peeled, in
- small (1/4") cubes
Oil to deep fry

MMMMM--------------------GARLIC-BUTTER SAUCE-------------------------
1/2 c Butter
1 ts Garlic powder
1/4 tb Dried basil
2 ts Dried Greek oregano (rigani)

PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -

MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.

Once the sauce is prepared set it aside but keep it
warm while you drop the potatoes back into the fryer
to finish cooking and browning.

When the cubes are done to your liking drain them and
portion out. Pour the garlic butter sauce over and
serve alongside your eggs and meat.

Uncle Dirty Dave's Kitchen

MMMMM

... "If you believe everything you read, better not read." -- Japanese Proverb --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

On 02-24-23 09:53, Dave Drum <=-
spoke to Dale Shipp about Re: Gardening was: Spicy <=-

Slightly. Both used pots to grow things. Both got only afternoon
soil. But current is inside and thus not subject to cold weather.

EDIT: sun, not soil.

Which extends the growing season. Bv)= And makes sure the plants get whater when they need it rather than only when some important outdoor activity is planned. Bv))=

I remeber fondly the rigani you had in the pot last Echo picnic I attended. I've had no luck growing some from seed so I'm going to
spend the $$$ and have Burpee's send me plants. Then pray they seed themselves for subsequent generations.

We never tried to start anything from seed before. I'll have to
research when and how to plant those campari tomato seeds you pointed us
to. They came in the US mail today.

The spicy origani we bought as seedling plants two years ago. They grew
here quite well two years ago, and then made it through the winter
thanks to being inside. We still have a pretty decent supply of fresh
and *LOTS* of dried. Do you have any nurseries within reach -- rather
than trying mail order?


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

Title: Creole Black Beans
Categories: Crockpot, Easy, Testing
Yield: 4 Servings

1 lb Cajun style sausage
2 ea 15 oz can black beans
-drained
1 c Chopped onions
1 c Chopped green peppers
1 c Chopped celery
4 ea Garlic cloves - minced
1 ts Dried oregano
1 1/4 ts Dried thyme
1/2 ts Black pepper
1/2 ts White pepper
1 ea Chicken bouilon cube
2 ea Bay leaves
1 cn 14.5 oz stewed tomatoes

NOTE FIRST TRY: Used Johnsonville Hot Beef Smoked Sausage. This was
too spicy a sausage for this dish - the end result was just HOT but
no real qualities. Try smoked sausage and add some creole seasoning
along with other spices.

Slice sausage into 1/2 inch sliced and brown in fry pan.

Combine all ingredients in slow cooker.

Cover - cook on low for 8 hours or on high for 4 hours.

Remove bay leaves.

Serve over rice.

Cooked 4 hours in 4 quart crockpot.

Tested 4/2/06 - see NOTE above.

From: Fix it and forget it Recipes for Entertaining.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:50:34, 25 Feb 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I remeber fondly the rigani you had in the pot last Echo picnic I attended. I've had no luck growing some from seed so I'm going to
spend the $$$ and have Burpee's send me plants. Then pray they seed themselves for subsequent generations.

We never tried to start anything from seed before. I'll have to
research when and how to plant those campari tomato seeds you pointed
us to. They came in the US mail today.

Here's a link to a very good page on starting tomatoes from seed. I note
that the author uses old styro (plastic) egg cartons as I used to do
rather than buying "starting pans" from the garden department down the
K-Mart.

https://tinyurl.com/GROW-TOE-MATERS

The spicy origani we bought as seedling plants two years ago. They
grew here quite well two years ago, and then made it through the winter thanks to being inside. We still have a pretty decent supply of fresh
and *LOTS* of dried. Do you have any nurseries within reach -- rather than trying mail order?

We have a number as well as my favourite family owned grocery store, Humphrey's, from whom I have bought tomato and pepper seedling from in
past years. I'll ask Hope next time I'm in about herb starts.

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

Title: Menemen (Turkish Scrambled Eggs w/Tomato)
Categories: Vegetables, Herbs, Chilies, Breads
Yield: 4 servings

4 tb Extra-virgin olive oil
1 md White onion; peeled, diced
1/2 ts Dried oregano; more as
- needed
1/4 ts Aleppo pepper; more as
- needed
Salt & fresh ground pepper
1 Mild but flavorful long
- green chile; Turkish
- carliston, Hungarian
- banana or Anaheim, stemmed
- halved lengthwise, seeded,
- then diced
1 c Peeled, chopped fresh
- heirloom tomato; or canned
- diced San Marzano tomatoes
- w/their juices
4 lg Eggs
1/4 c Chopped fresh parsley; + 2
tb For garnish
1 tb Unsalted butter (opt)
Flatbread; toasted or
- untoasted, for serving

Heat the oil in a nonstick medium skillet over
medium-high. Add the onion, oregano and Aleppo pepper,
season with salt and pepper, and cook, stirring
occasionally, until onion is translucent, 7 to 9
minutes. Stir in the green pepper and cook until soft, 5
to 7 minutes.

While the onions and peppers are cooking, purée half the
tomatoes in a food processor or blender. Once the onions
and peppers are soft, add the remaining chopped tomatoes
to the onions and peppers. Crack the eggs into a medium
bowl, add the puréed tomatoes and whisk until foamy.

Once the mixture in the skillet comes to a simmer, stir
in the 1/4 cup parsley and the butter, if using. Reduce
heat to low, add the egg mixture on top and cook,
stirring occasionally, until the eggs are set but still
soft, 3 to 4 minutes. Taste, adding a little more salt,
oregano or Aleppo pepper, if needed. Sprinkle with
remaining parsley and serve directly from the skillet,
with flatbread alongside.

by Joan Nathan

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

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On 02-25-23 05:20, Dave Drum <=-
spoke to Dale Shipp about Re: Gardening was: Spicy <=-

Here's a link to a very good page on starting tomatoes from seed. I
note that the author uses old styro (plastic) egg cartons as I used to
do rather than buying "starting pans" from the garden department down
the K-Mart.

https://tinyurl.com/GROW-TOE-MATERS

Thanks. I have read and bookmarked that web site for future study. It
does say things that I think not 100% relevant to my situation. It
talks about grow lights, and time tables for planting. I will not be
using grow lights, and because I will be planting indoors the time
tables are not completely relevant.

One problem is that I got 50 seeds, and only will want two or three
plants. I guess I'll save the excess seeds for next spring and hope
that they will still be viable a year from now.


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

Title: Blackeye Pea And Pork Gumbo(Revised)
Categories: Cajun, Gumbo, Pork
Yield: 2 servings

MMMMM------------------------FOR THE ROUX-----------------------------
1/4 c Flour
1/4 c Oil
1/2 c Diced onion
1/4 c Diced green pepper
1/4 c Diced celery
1/2 tb Chopped garlic
1 qt Pork or chicken stock

MMMMM-----------------------SPICE MIXTURE----------------------------
1 t File
1/2 t Thyme
1/2 t Chile powder
1/2 t Paprika
1/2 t White pepper
1 t Black pepper
1/2 t Cayenne pepper
1 Bay leaves

MMMMM-----------------------COLLARD GREENS----------------------------
1 c Greens, cut into small
-strips
1 T Cider vinegar
1 T Sugar
1 t Crystal's hot sauce
ds Salt & pepper
5 sl Bacon
-peanut oil to cover pan

MMMMM----------------------BLACK EYED PEAS---------------------------
1/3 c Dried black eyed peas
(Makes 1 cup cooked peas)
1 1/2 c Water
1 Chicken bouillon cube

MMMMM--------------------VEGETABLES AND MEAT-------------------------
4 oz Okra (optional)
1 c Cooked blackeyed peas
1/2 c Bacon braised greens
6 oz Pork butt (raw weight)
-smoked and chopped

Slice okra crosswise 1/2 inch wide and sear in oil until lightly
browned. Set aside.

Cover dried peas with water. Bring to a boil for 2 minutes. Turn off
and let sit for one hour. Drain. Cover with 1 1/2 cup water, add
chicken bouillon cube. Bring to boil and then turn down to simmer for
15 minutes. Drain, saving liquid and peas in separate containers to
add to gumbo at end.

Cook collards or mustards in bacon and onions with sugar, vinegar, hot
sauce and salt and pepper. We used pre-cooked bacon, cut into 1/2
inch squares -- plus peanut oil.

Cut smoked pork into 1/2 inch cubes. Ham should also work.

Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana
Kitchen has some good roux techniques, advice and gumbo recipes)

As soon roux is the right color (just past red and turning back to
brown but not scorched or smelling really burnt) add the diced
vegetables and garlic. Stir to mix vegetables and roux. Deglaze pan
with some of the stock. Add the spice mixture and mix in well.

Add the stock and stirring very frequently bring up to a simmer.
Simmer for about 1 hour stirring lots. Skim all of the fat that
separates out.

Taste the gumbo. It should not taste pasty and like the roux
anymore. If it does you may need to add more stock. This is
different every time depending on the exact measurement of flour,
strength of starch in the flour, degree of cooking of the roux among
other things so add the stock in stages and let it cook and come
together before adding more.

When the gumbo is the right consistency add the okra, blackeyed peas,
reserved juice from cooking the black eyed peas, greens, and pork.
Allow to return to a simmer and adjust the seasoning. Serve with
steamed rice or potato salad

Recipe from http://www.cochonrestaurant.com/html/recipes.html

Tested 2/10/11

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:18:09, 26 Feb 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Here's a link to a very good page on starting tomatoes from seed. I
note that the author uses old styro (plastic) egg cartons as I used to
do rather than buying "starting pans" from the garden department down
the K-Mart.

https://tinyurl.com/GROW-TOE-MATERS

Thanks. I have read and bookmarked that web site for future study. It does say things that I think not 100% relevant to my situation. It
talks about grow lights, and time tables for planting. I will not be using grow lights, and because I will be planting indoors the time
tables are not completely relevant.

One problem is that I got 50 seeds, and only will want two or three plants. I guess I'll save the excess seeds for next spring and hope
that they will still be viable a year from now.

When saving seeds I used pill bottles and put a silica gel packet in
the container with the seeds the help prevent accidental germination.
The seeds should remain viable for quite some time.

From National Geographic:

The oldest plant ever to be regenerated has been grown from 32,000-year-
old seedsrCobeating the previous recordholder by some 30,000 years.
(Related: "'Methuselah' Tree Grew From 2,000-Year-Old Seed.")

A Russian team discovered a seed cache of Silene stenophylla, a flowering plant native to Siberia, that had been buried by an Ice Age squirrel near
the banks of the Kolyma River (map). Radiocarbon dating confirmed that
the seeds were 32,000 years old.

-+-

I save seeds from plants that I wish to grow again ... like Mexi-bells
and/or other chilies.

I have made this recipe with Italian sausage or Chorizo more times than
with the beef called out in the ingredients listing. Bv)=

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

Title: Baked Stuffed Mexi-Bell Peppers
Categories: Beef, Vegetables, Chilies, Rice, Cheese
Yield: 4 Servings

1 tb Oil
1 lg Onion; chopped
1 cl Garlic; minced
1 lb Ground Beef
1 1/2 c Canned diced tomatoes
- w/chilies
1 1/2 ts Dried basil
1 ts Dried oregano
2 tb Mexene chilli spice mix
Salt & pepper
2 c Cooked rice; brown or white
1 c Cooked black beans
1/2 c Shoepeg corn or niblets *
1 2/3 c Sharp cheddar; shredded,
- divided
4 lg Mexi-bell peppers; tops cut
- off, cored

Set oven @ 350-|F/175-|C.

Heat oil in a large skillet, add onion and cook over
medium heat until soft.

Add garlic and beef, cook beef until no longer pink,
breaking up meat with a spoon.

Add tomatoes, basil, oregano, chilli mix, salt and
pepper, reduce heat and simmer 10 minutes.

In a large bowl, combine rice, beans and corn.

Add meat mixture and 1 cup of cheese, mix to combine.

Spoon stuffing into peppers and place in a baking dish.

Add 1/4 cup water to the bottom of the dish, cover with
foil and bake 30-40 minutes or until peppers are tender.

Remove foil, top with remaining cheese and bake until
cheese is melted.

* NOTES: I used a small can of Green Giant Mexi-Corn to
good effect. I also used a fairly spicy jarred red
enchilada sauce instead of the traditional "red gravy"
(marinara). - UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... You don't need fun to have alcohol.
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