Mike Powell wrote to DAVE DRUM <=-

a younger man's skin. They evewn had a low-salt bacon that was beyond "decent" and into most excellent. Wish I could say the same for their biscuits and gravy.

As a foodie, you didn't ask where they got their bacon from? :)

Oh, I did. Do you know you can hear a blank look over the telephone?
But, it happens that I know the head of their kitchen who is one of my
chilli cooking pals. I'll ask George next time I see him.

Meanwhile - this is going to be tonight's supper ....

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

Title: Ground Beef Patties w/Garlic Lemon Noodles
Categories: Pasta, Beef, Vegetables, Herbs, Citrus, Cheese
Yield: 4 servings

8 oz Spaghetti
4 tb Olive oil; divided
4 Fresh ground chuck patties
8 cl Garlic; grated or minced
2 ts Italian seasoning mix
1/2 ts Red pepper flakes; more to
- garnish
2 lg Lemons; juiced & zested
1/2 c Grated Parmesan cheese
1/4 c Fresh Italian leaf parsley;
- chopped

In a large pot, bring salted water to boil over high
heat. Cook pasta for 10 minutes or until barely cooked
al dente. Drain and reserve 1 cup of pasta water for
sauce; set aside.

In a large skillet, heat 2 tablespoons olive oil over
medium. Add patties and season with salt and pepper (if
desired). Cook 10 minutes, flipping halfway through,
until medium-well. Remove and set aside on plate covered
with foil.

In the same pan, add remaining olive oil, garlic,
Italian seasoning and red pepper flakes. Saute over low
heat, 1-2 minutes, until fragrant. Add lemon juice and
zest; allow to simmer on low heat for 2 minutes.

Add pasta to pan with 1/2 cup reserved pasta water, then
mix to combine. Cook over medium heat until pasta is al
dente, about 3-5 minutes. Add parmesan and parsley, then
stir to combine.

If sauce is too thick, add remaining reserved pasta
water and stir until sauce is smooth and creamy. Serve
immediately with beef patties and garnish with extra
pepper flakes (if desired).

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Archives

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Oh, I did. Do you know you can hear a blank look over the telephone?

Yes, I am very familiar with that phenomena. :)

Mike


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Mike Powell wrote to DAVE DRUM <=-

Oh, I did. Do you know you can hear a blank look over the telephone?

Yes, I am very familiar with that phenomena. :)

I got hold of my friend, George, last evening. The bacon they use is a
food service product from Gordon Food Service ... made by Oscar Mayer.
I typically buy my bacon from GFS but I've never seen a low/no sodium
version on offer in the aisles of their store.

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

Title: Sodium-Free Bacon
Categories: Pork, Herbs, Spices
Yield: 1 pound

1 lb Pork belly; sliced 1/8" to
- 1/4" thick
3 tb Karo syrup
4 ts Liquid smoke (opt to taste)
2 ts Smoked paprika
1 ts Ground cumin
1 ts Black pepper
Sprinkle of salt; opt (for
- low-sodium version)

Set the oven @ 200ºF/93ºC.

Line 1 or 2 baking sheets with aluminum foil and set the
baking racks over top. You'll typically need 1 baking
sheet for thick-cut bacon or 2 baking sheets for
thin-sliced bacon.

Trim the rind from the pork belly: Use kitchen shears to
trim away the tough outer rind on the slices of pork
belly. The rind will be a slightly different color and
have a tougher, more rigid texture than the softer pork
fat underneath. Discard the rind or save for rendering
lard.

Transfer the pork to the baking sheets: Lay the slices
of pork on the cooling racks over the baking sheets.
Arrange the slices close together, but not touching. You
want to make sure there's air flow under and around the
sides of the slices.

Mix the liquid smoke into the Karo syrup, if using.
Brush all of the slices with the syrup mix, then flip
and brush the other side.

Mix together the smoked paprika, cumin, and black
pepper. Sprinkle the top side of the slices generously
with spices, then use your fingers to gently rub the
spices into the meat. (If you're not on a low-sodium
diet, you can add some salt to this spice mix; you can
also sprinkle the slices with a little salt after
frying.)

Bake for 1 hour: Place the baking sheet(s) in the oven
and bake @ 200ºF/93ºC for 1 hour to dry them out. When
done, the pork will be cooked through and opaque, but
still very rubbery and flabby.

At this point, the bacon can be fried immediately,
refrigerated for up to 5 days, or frozen for up to 3
months. If freezing, place wax paper or freezer paper
between the layers and thaw overnight in the
refrigerator before using.

FRY THE BACON: Warm a skillet over medium-high heat,
then add the bacon in a single layer without crowding
- work in batches, draining the fat from the pan as
needed between batches. Fry until dark golden-brown and
as crispy as you like it, turning frequently to make
sure neither side starts to burn. Transfer to a plate
lined with a paper towel to drain. Serve while still
warm.

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

Uncle Dirty Dave's Archives

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Oh, I did. Do you know you can hear a blank look over the telephone?

Yes, I am very familiar with that phenomena. :)

I got hold of my friend, George, last evening. The bacon they use is a
food service product from Gordon Food Service ... made by Oscar Mayer.
I typically buy my bacon from GFS but I've never seen a low/no sodium
version on offer in the aisles of their store.

I used to have a connection at GFS but don't any more. :(

Mike


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Mike Powell wrote to DAVE DRUM <=-

Oh, I did. Do you know you can hear a blank look over the telephone?

Yes, I am very familiar with that phenomena. :)

I got hold of my friend, George, last evening. The bacon they use is a
food service product from Gordon Food Service ... made by Oscar Mayer.
I typically buy my bacon from GFS but I've never seen a low/no sodium version on offer in the aisles of their store.

I used to have a connection at GFS but don't any more. :(

I see that there are three GFS Market stores in Louisville, one in
Florence and another in Lexington. Nothing in Frankfort.

I nuy Minor's soup bases (labelled GFS) from my local as well as 3#
packages of bacon (currently U$9.99/pkg thin, medium or thick sliced)
also a fair amount of boned, skinned chicken thighs, shrimp and pre-made casseroles. Love them short-cuts. Bv)=

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

Title: Shrimp Scampi w/Linguine (GFS)
Categories: Seafood, Pasta, Citrus, Vegetables
Yield: 3 Servings

1 tb Salt
1 lb Linguine pasta
3 tb Unsalted butter
2 1/2 tb Extra virgin olive oil
1 1/2 tb Garlic; minced
1 lb Large shrimp; peeled,
- de veined, tails off
1/4 ts Ground black pepper
1/3 c Fresh parsley; chopped
1/2 Lemon; zested
2 Lemons; juiced
1/2 Lemon; thin sliced in half
- rounds
Hot red pepper flakes

Wash hands. Add a bit of oil, salt, and linguine to
large pot of boiling water. Cook for 7-10 minutes.

Meanwhile, in another large pan, melt the butter and
olive oil over medium-low heat. Add the garlic. Saute
for 1 minute.

Add the shrimp, salt, and the red pepper flakes. Saute
until the shrimp turns pink. Remove from the heat, add
the parsley, lemon zest, lemon juice, and lemon slices.
Toss to combine.

When the pasta is done, drain the cooked linguine and
then put it back in the pot. Immediately add the shrimp
and sauce, toss well, and serve.

RECIPE FROM: https://gfsstore.com

Uncle Dirty Dave's Kitchen

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... Politics is either passing the buck or passing the dough.

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