Ruth Haffly wrote to Dave Drum <=-

I like both the cider (hot or cold) and the doughnuts. (G)

Perhaps it's because all of the cider doughnuts I have had are "cake" doughnuts .... which is not my favourite form of cruller. My
preference is for what I call "old fashioned" - unglazed, glazed or
glazed and then drizzled w/chocolate icing. Bv)=

That'll work. I presume you're not a fan of Dunkin or Tim Horton's?
Sounds like the NC native Krispy Kreme might fit your favorite
category.

I don't have much experience with the Canadian doughnut guys. But DD
has some products I am very much in favour of. Like their apple fritters. Krispy Kreme used to have half a dozen locations here. They are currently
down to just one .... and it's hanging on by a (fraying) thread. Our local "Mel-O-Cream" brand outperforms them in nearlyt every way.

8<----- JUMP SHIFT ----->B

Funny you should mention that. An aquaintance harvested a deer with
his SUV and has gifted me with a nice venison rump-roast. It's
currently in the marinade getting ready to be weekend dinner. Bv)=

The first time my mom made it, she used a venison roast she'd been
given. Don't know what she did but it was really gamy and most of the family didn't like it. I don't recall her making it ever again. When
Steve and I got married, she typed up a book of recipies I requested so
I checked that one for sauerbraten when I couldn't get to my usual one. She said to marinade it in vinegar and water ratio 2:1, a couple of
onions and a couple of bay leaves. Cooking instructions were just to
cook it like pot roast, using the marinade for cooking liquid. No real flavor there except the vinegar.

His comment to me was "When I bought that Isuzu I thought the "brush guard" front bumper was a bit much. But there's no damage to the
little guy - so I believe I'll keep it."

Sounds like a good idea to me. We just traded the tonnu cover for a cap
on the back of the F-150. Gives us a lot more room for extra camper and radio gear.

Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe

TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.

Uncle Dirty Dave's Kitchen

I use the spices I named above, cook it in the marinade in a dutch
oven. Used to do it in the crock pot but found we like it better done
in the dutch oven. When done, take it out, defat the cooking liquid,
put it back in the pot. Add crushed gingersnaps--about 10/12 cookies
per cup of liquid, a bit (tablespoon or so) of sugar and simmer until thick. The meat will be falling apart tender, the gravy will make a
great topper to noodles, potatoes or whatever starch you serve with the sauerbraten. I usually do noodles but did bow tie pasta this time. Red cabbage makes a good side to the meal also.

Since I am not a fan of gingersnaps as a cookie I am not a fan of them
in my gravy. I *do* have some German ancestry and have been served both
ginger cookies and lebkuchen at various relatives.

Here's my pan gravy recipe (such as it is). As Emeril says "First you
make a roux". Bv)=

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

Title: E-Z Pan Gravy
Categories: Five, Sauces
Yield: 1 recipe

Roast drippings
A-P flour
Water or broth

Sorry there are no measurements for the gravy, it's
one of those dishes you have to work with to get it
right.

Strain the dripping from the roast into a skillet and
heat over medium heat. Add a few heaping spoonfuls (one
at a time) of flour to the hot drippings; stirring to
make paste/roux. You dont want this paste too dry or
too wet.

Add warm water, a cup at a time; stir. Keep adding
additional water (and continue stirring) until your
gravy is the consistency you like.

At this time you add back any (or all) the "browned
bits" you set aside when you strained the pan dripping.
If you like them - it's not a requirement.

Spoon gravy over slices of roast, mashed potatoes and/or
biscuits.

If your roast was well seasoned you won't need any
other hrebs/spices beyond salt and pepper for your
gravy.

Recipe from watching my dad and grandmother make gravy
for Sunday dinner.

Uncle Dirty Dave's Kitchen

MMMMM

... "The supreme irony of life is that hardly anyone gets out of it alive" RAH --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

preference is for what I call "old fashioned" - unglazed, glazed or
glazed and then drizzled w/chocolate icing. Bv)=

That'll work. I presume you're not a fan of Dunkin or Tim Horton's?
Sounds like the NC native Krispy Kreme might fit your favorite
category.

I don't have much experience with the Canadian doughnut guys. But DD

In way upstate NY (IIRC, outside of Malone) last year we stopped at a
Tim Horton's on our way to VT. Both of us got a maple glazed
doughnut--really good but not great. I'd probably go for it again or try
a chocolate one.

has some products I am very much in favour of. Like their apple DD>

fritters. Krispy Kreme used to have half a dozen locations here. They

are currently down to just one .... and it's hanging on by a

(fraying) DD> thread. Our local "Mel-O-Cream" brand outperforms them in
nearlyt DD> every way.

Our local KK doesn't make them from scrach on site any more. We used to
like to watch the process, then get a hot one to go.

8<----- JUMP SHIFT ----->B

Funny you should mention that. An aquaintance harvested a deer with
his SUV and has gifted me with a nice venison rump-roast. It's
currently in the marinade getting ready to be weekend dinner. Bv)=

The first time my mom made it, she used a venison roast she'd been
given. Don't know what she did but it was really gamy and most of the family didn't like it. I don't recall her making it ever again. When
Steve and I got married, she typed up a book of recipies I requested so
I checked that one for sauerbraten when I couldn't get to my usual one. She said to marinade it in vinegar and water ratio 2:1, a couple of
onions and a couple of bay leaves. Cooking instructions were just to
cook it like pot roast, using the marinade for cooking liquid. No real flavor there except the vinegar.

His comment to me was "When I bought that Isuzu I thought the "brush guard" front bumper was a bit much. But there's no damage to the
little guy - so I believe I'll keep it."

Sounds like a good idea to me. We just traded the tonnu cover for a cap
on the back of the F-150. Gives us a lot more room for extra camper and radio gear.

Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe

thick. The meat will be falling apart tender, the gravy will make a
great topper to noodles, potatoes or whatever starch you serve with the sauerbraten. I usually do noodles but did bow tie pasta this time. Red cabbage makes a good side to the meal also.

Since I am not a fan of gingersnaps as a cookie I am not a fan of them
in my gravy. I *do* have some German ancestry and have been served
both ginger cookies and lebkuchen at various relatives.

OTOH, I like a good gingersnap cookie. I've seen various recipies for
them but they're usually a soft cookie, not the hard one of a real
'snap. My mom used to call the soft ones "Mother Hubbard cookies", us
kids would add "Old" to the beginning of the name. (G)

Here's my pan gravy recipe (such as it is). As Emeril says "First you
make a roux". Bv)=

We do this one without a roux, just the pan juices, cookies and a bit of
sugar.

BTW,just a head's up; I don't want you to get concerned. I'll be "off
air" starting next Saturday until June 1 or 2. Planned event, details to
come later. (G)

---
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 <=-

I don't have much experience with the Canadian doughnut guys. But DD

In way upstate NY (IIRC, outside of Malone) last year we stopped at a
Tim Horton's on our way to VT. Both of us got a maple glazed doughnut--really good but not great. I'd probably go for it again or
try a chocolate one.

Tim's has been crossing the border for a while now. AFAICS they're just
another doughnut shop - decent but not spectacular. My really farvorite expoerts from Canadia are poutine and some of their musicians. I'll miss
miss Gordon Lightfoot nearly as much as Osacar Peterson..

Our local KK doesn't make them from scrach on site any more. We used to like to watch the process, then get a hot one to go.

Mel-O-Cream's main income is from supplying other doughnut shops, grocery stores and stupormarkups with mix, dough and batter to be finished in the
local location. Even Hy-Vee uses (chain wide) the Mel-O-Cream product.

8<----- JUMP SHIFT ----->B

thick. The meat will be falling apart tender, the gravy will make a
great topper to noodles, potatoes or whatever starch you serve with the sauerbraten. I usually do noodles but did bow tie pasta this time. Red cabbage makes a good side to the meal also.

Since I am not a fan of gingersnaps as a cookie I am not a fan of them
in my gravy. I *do* have some German ancestry and have been served
both ginger cookies and lebkuchen at various relatives.

OTOH, I like a good gingersnap cookie. I've seen various recipies for
them but they're usually a soft cookie, not the hard one of a real
'snap. My mom used to call the soft ones "Mother Hubbard cookies", us
kids would add "Old" to the beginning of the name. (G)

I was offered a pizelle during the winter holiday season once. As I am
not a fan of the trasaditional aniseused to flavour pizelles and these
were tan rather than chocolate brown I asked if they had anise in them.

Turns out - no anise but loads of ginger. FEH!

Here's my pan gravy recipe (such as it is). As Emeril says "First you
make a roux". Bv)=

We do this one without a roux, just the pan juices, cookies and a bit
of sugar.

the cookies thincken the gravy just as the roux would.

BTW,just a head's up; I don't want you to get concerned. I'll be "off
air" starting next Saturday until June 1 or 2. Planned event, details
to come later. (G)

Thanks for letting us know. I saw onn Doc's the other day when I was
checking message propagation a notice in his General Chatter echo

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm living
with her and we have a rift ongoing. I might go to Maryland to visit a
friend and will land somewhere down here when I get back. I can be
reached at fidosysop@gmail.com"

Which means we'll lose Single Ruth and Weller if they ever deign to re-
visit the cooking echo. Doc's was their single source BBS.

I used to make these at holiday time. But not since I had to abandon
the pizzele iron to the black mold in my former tin can. And my kitchen
here is not very handy for baking cookiesa or cakes ... or pies for that matter.

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

Title: Flavia's Pizzelle
Categories: Cookies, Desserts, Snacks
Yield: 36 servings

MMMMM----------------------VANILLA PIZELLES---------------------------
6 lg Eggs; room temp
1 1/2 c Granulated sugar
1 c Unsalted butter; melted,
- cooled
2 ts Vanilla or anise extract
2 1/2 c All-purpose flour
4 ts Baking powder

MMMMM---------------------CHOCOLATE PIZELLES--------------------------
3 lg Eggs; room temp
1 c Granulated sugar
1 ts Vanilla extract
1/4 c Dutch-process cocoa powder
2 ts Baking powder
1 2/3 c All-purpose flour
1/2 c Unsalted butter; melted,
- cooled to room temp

VANILLA PIZELLES: Heat the pizzelle iron according to
manufacturer's instructions.

In a mixing bowl, whisk the flour and baking powder
together. Set aside.

In the bowl of an electric mixer fitted with the paddle
attachment, beat the eggs and sugar until well combined.
Add in the melted, cooled butter and vanilla (or anise)
extract. With the mixer on low speed, gradually add in
the flour mixture and mix until it is just incorporated.
Finish incorporating any flour by hand using a spatula
to scrape the bottom of the bowl, taking care not to
over-mix the batter. Let the batter rest for 5-10
minutes to let it thicken.

Drop spoonfuls of batter onto each mold-how much batter
you place in each mold will depend on the size of your
pizzelle iron molds. Cook the pizzelle according to the
manufacturer's instructions. When the pizzelle are
finished cooking, use a spatula to transfer them to a
cooling rack and let them cool completely to allow them
to crisp.

CHOCOLATE PIZELLES: Heat the pizzelle iron according to
manufacturer's instructions.

In the bowl of an electric mixer fitted with the paddle
attachment, beat the eggs, sugar, and vanilla extract
until smooth.

Add in the cocoa powder and baking powder and mix until
combined.

With the mixer on low speed, gradually add in the flour
and mix until it is just incorporated. Finish
incorporating any flour by hand using a spatula to
scrape the bottom of the bowl, taking care not to
over-mix the batter. Let the batter rest for 5-10
minutes to let it thicken.

Drop spoonfuls of batter onto each mold-how much batter
you place in each mold will depend on the size of your
pizzelle iron molds. Cook the pizzelle according to the

manufacturer’s instructions. When the pizzelle are
finished cooking, use a spatula to transfer them to a
cooling rack and let them cool completely to allow them
to crisp.

Author: Flavia Scalzitti

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

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

Didn't realize Single Ruth had left. As for Jim, the last email I got from
him concerning the echo was that the echo had suddenly become beneath him because his sh*t suddenly didn't stink anymore. After that, I lost respect
for him and think the echo is better off from that kind of attitude.

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

Title: Cat Poop Cookies
Categories: Cookies, Kids
Yield: 1 servings

MMMMM-------------------CHOCOLATE INGREDIENTS------------------------
1/2 c Honey
2/3 c Butter, margarine, or lard
1 Egg
1 ts Vanilla extract
-OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grape-nuts(tm) cereal

MMMMM------------------GINGERBREAD INGREDIENTS-----------------------
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
1 Egg
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves
- to taste
-(maybe 1/2 tsp each)
Grape-nuts(tm) cereal

MMMMM--------------------------MIX-INS-------------------------------
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles
- cooked - (roundworms)
Corn
Peanuts
"puffy pastel things"; *
-find at Chinese restaurants

*NOTE: "puffy pastel things are to look like the cat ate styrofoam
packing pellets-i haven't tried this

to make: microwave the honey till it bubbles(about 1 minute). add the
butter,(i've been told using lard makes for a more realistic texture
and softer cookie) and the molasses, if any. add the egg, mix well,
then mix in all the other stuff. add mix-ins of your choice to some
or all of the batter.

chill 1 hour in the freezer or several hours in the fridge. roll
dough logs of random length and the diameter of cat poops. roll logs
in grape- nuts and bake at 350 degrees till done(maybe 10 to 15
minutes but with my flaky oven you never know).

serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop. i hear you get lovely effects by decorating the box and
scoop with melted chocolate or pudding. i imagine brown sugar might
work as a substitute for the new clumping litters, but i havent tried
it. this recipe worked especially well at the halloween party where
the table was already decorated with plastic flies.

From: Anne P. Mitchell JD k

MMMMM

- Sean

... Never make snow angels in a dog park.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Which means we'll lose Single Ruth and Weller if they ever deign to re-
visit the cooking echo. Doc's was their single source BBS.

One of the Ruth's did create an account here the last time that Doc got irritated and (temporarily) pulled the plug.

They are welcome to participate from here.

Mike


* SLMR 2.1a * Federal Law prohibits the removal of this tagline
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Mike,

15 May 23 15:54, you wrote to DAVE DRUM:

One of the Ruth's did create an account here the last time that Doc
got irritated and (temporarily) pulled the plug.

That's Single Ruth or Ruth Hanscheska (I hope I didn't slaughter her name). She and Jim only used Doc's because of WINServer's WWW interface. Jim's permanently gone but I'll send Single Ruth a message via Facebook to see what's up.

-- Sean

--- GoldED+/BSD 1.1.5-b20220504
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ruth Haffly <=-

Tim's has been crossing the border for a while now. AFAICS they're just another doughnut shop - decent but not spectacular. My really farvorite

Agreed. Even though this might get be kicked out of Canada. I hate their coffee and won't drink it. Has no flavour what so ever.

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm

He's a serial monogamist. LOL

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

That's a shame. I was hoping Weller would come back.

Shawn

... Golf is a walk, spoiled.

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

Didn't realize Single Ruth had left. As for Jim, the last email I got from him concerning the echo was that the echo had suddenly become
beneath him because his sh*t suddenly didn't stink anymore. After
that, I lost respect for him and think the echo is better off from that kind of attitude.

In person he's a nice guy. I met him at the Canadian Caper Picnic that
was held in Hemmingford, Quebec. But, on-line he exhibits this "I am
the be all and the end all of culinary opinion. My Way Or The Highway." attitude. Ah, well, we'll survive.

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

Title: Oogruk Flippers - The Eskimo Cookbook
Categories: Five, Game, Exotic
Yield: 2 Servings

1 sm Oogruk
Fresh blubber

Cut the flippers off from the oogruk. Put the flippers
in fresh blubber. Let them stay there for about two
weeks.

Take the loose fur off the flipper.

Cut flipper into small pieces and eat the meat.

NOTES :From "The Eskimo Cookbook", prepared by students
of Shishmaref Day School in Shishmaref, Alaska and
published exclusively by The Easter Seal Society for
Alaska Crippled Children and Adults (1952).

Recipe By: Raymond Seetomana

Obtained from: Caitlin Davis Carlson, Seaview, WA

Posted by: Garry Howard, Cambridge, MA

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Artificial intelligence is no match for natural stupidity!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

One of the Ruth's did create an account here the last time that Doc got irritated and (temporarily) pulled the plug.

They are welcome to participate from here.

That was, most probably, Single Ruth. Married Ruth and her ol' man, Steve
point off of a BBS somewhere. Their cut line says "Sew! that's my point."
The address is FIDO 1:396/45.28

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

Title: Ruthie's Frozen Fruit Smoothie
Categories: Live!, Beverages, Desserts
Yield: 1 Servings

MMMMM---------------------------FRUIT--------------------------------
Frozen strawberries
+=OR=+
Frozen 1/2" banana slices
+=OR=+
Frozen raspberries
+=OR=+
Frozen blueberries
+=OR=+
Frozen peach slices
Sugar to taste

MMMMM-------------------------FLAVOURING------------------------------
1/2 ts Vanilla extract (per drink)
+=OR=+
2 tb Chocolate syrup (per drink)

MMMMM---------------------------LIQUID--------------------------------
Milk
+=OR=+
Orange juice
+=OR=+
Flavored yogurt; peach
- vanilla, lemon, etc.

In a blender combine the fruit with the sugar, the
chosen flavouring and enough of the chosen liquid to
barely cover the fruit.

Blend until smooth.

Taste to adjust seasoning.

Garnish with a strawberry and a sprig of mint.

From: Cooking Live Show #CLE076

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... What we ate in 1960 was what you'd expect with an English heritage
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Shawn Highfield wrote to Dave Drum <=-

Tim's has been crossing the border for a while now. AFAICS they're
just another doughnut shop - decent but not spectacular. My really farvorite

Agreed. Even though this might get be kicked out of Canada. I hate
their coffee and won't drink it. Has no flavour what so ever.

I seldom drink coffee away from home. Doctor's suggestion that I limit
my intake. So, I make a pot last two days and do ice water w/lemon at restaurants. I have had coffee at both Dunkin Doughnuts and at Mel-O-
Cream and it's excellent. In fact Dunkies bags and sells their coffee.
At a price-point that make my throat slam shut, though.

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm

He's a serial monogamist. LOL

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

That's a shame. I was hoping Weller would come back.

I dunno, with the attitude he'd been displaying and all the nit-picking
and pedantry I remember thinking "It's a good thing it doesn't rain over
much in Yellowknife. With his supercillious attitude his nose is so far
in the air that he's drown in a decent thunderstorm.

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

Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
Categories: Breads, Fruits
Yield: 15 servings

2 Envelopes active dry yeast
1/2 c Warm water
1 c Warm milk
3/4 c Sugar
1/2 ts Vanilla extract
1/2 ts Salt
4 c All-purpose flour; more for
- dusting
1/3 c Butter; softened
5 c Oil for frying; more for
- coating a bowl
13 1/2 oz Jar strawberry or fruit jam
Powdered sugar; for
- finishing

In a small bowl, dissolve the yeast in warm water and
let it stand for about 5 minutes or until foamy.

In a large bowl, combine the yeast mixture, milk, sugar,
vanilla, salt, and flour. Mix the ingredients until
smooth and soft but not sticky. If using a mixer, mix on
low speed for a few minutes until a shaggy dough forms.
Add the butter, increase speed to medium, and mix until
dough is smooth.

Grease another large bowel with oil. Form the dough into
a ball. Place dough in the bowl, turning to coat with
oil. Cover with plastic wrap or a damp towel. Set aside
in a warm spot and let rise until doubled in size, about
1 to 1 1/2 hours.

Lightly flour a baking sheet or surface (a large wooden
square block is perfect for this). Turn the dough onto
the floured surface and, using a rolling pin, roll out
until about 1/2" thick. Using a lightly floured 2" round
biscuit cutter, cut out as many rounds as possible
(should have 25 or more). Place on a lightly floured
sheet or surface, spacing them apart. Again, loosely
cover with plastic wrap or a damp towel, and let rise
until doubled in size, about 20-30 minutes.

Heat the oil in a deep-fryer, large skillet, or large
pot to 350-#F/175-#C. Using a flat spatula, carefully
slide the dough rounds into the hot oil and, working in
batches to avoid overcrowding, fry until they rise to
the surface, then turn over and fry until puffy and
golden brown (2-3 minutes). Drain on paper towels.

When the donuts have cooled, using a paring knife, cut a
small slit in the side of the donut, and fill this
center with jelly (about 1 tablespoon), using a pastry
injector, syringe, piping bag, or small spoon. Sprinkle
with powdered sugar and serve immediately.

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

Uncle Dirty Dave's Archives

MMMMM

... You are not superior just because you see the world in an odious light.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

In way upstate NY (IIRC, outside of Malone) last year we stopped at a
Tim Horton's on our way to VT. Both of us got a maple glazed doughnut--really good but not great. I'd probably go for it again or
try a chocolate one.

Tim's has been crossing the border for a while now. AFAICS they're

I know; there's one in Brockport, NY near the Wegman's we visit fairly
often while in western NY. Never stopped into TH before the trip last
summer tho.

just another doughnut shop - decent but not spectacular. My really farvorite expoerts from Canadia are poutine and some of their DD>

musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar DD>
Peterson..

Agreed about Gordon Lightfoot; he was good. Don't know about Osacar
Peterson tho.

Our local KK doesn't make them from scrach on site any more. We used to like to watch the process, then get a hot one to go.

Mel-O-Cream's main income is from supplying other doughnut shops,
grocery stores and stupormarkups with mix, dough and batter to be
finished in the local location. Even Hy-Vee uses (chain wide) the

Our local Wegman's has dougnuts, don't know if they have their own mix
or buy one. We've never bought doughnuts from them but have bought a lot
of bagels and a number of kimmelwick rolls.

Mel-O-Cream product.

8<----- JUMP SHIFT ----->B

Since I am not a fan of gingersnaps as a cookie I am not a fan of them
in my gravy. I *do* have some German ancestry and have been served
both ginger cookies and lebkuchen at various relatives.

OTOH, I like a good gingersnap cookie. I've seen various recipies for
them but they're usually a soft cookie, not the hard one of a real
'snap. My mom used to call the soft ones "Mother Hubbard cookies", us
kids would add "Old" to the beginning of the name. (G)

I was offered a pizelle during the winter holiday season once. As I am
not a fan of the trasaditional aniseused to flavour pizelles and these were tan rather than chocolate brown I asked if they had anise in
them.

Turns out - no anise but loads of ginger. FEH!

They come in all sorts of flavors, never heard of ginger ones however.
Orange, chocolate, lemon and traditionally anise are the most common.

Here's my pan gravy recipe (such as it is). As Emeril says "First you
make a roux". Bv)=

We do this one without a roux, just the pan juices, cookies and a bit
of sugar.

the cookies thincken the gravy just as the roux would.

Exactly!

BTW,just a head's up; I don't want you to get concerned. I'll be "off
air" starting next Saturday until June 1 or 2. Planned event, details
to come later. (G)

Thanks for letting us know. I saw onn Doc's the other day when I was checking message propagation a notice in his General Chatter echo

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm
living with her and we have a rift ongoing. I might go to Maryland to visit a
friend and will land somewhere down here when I get back. I can be
reached at fidosysop@gmail.com"

Which means we'll lose Single Ruth and Weller if they ever deign to
re- visit the cooking echo. Doc's was their single source BBS.

Sigh! Maybe they'll pick up some other source. Meanwhile, it's getting
quieter and quieter around here.

I used to make these at holiday time. But not since I had to abandon
the pizzele iron to the black mold in my former tin can. And my
kitchen here is not very handy for baking cookiesa or cakes ... or
pies for that matter.

Title: Flavia's Pizzelle
Categories: Cookies, Desserts, Snacks
Yield: 36 servings

My MIL gave me a pizzelle iron for a wedding present. First time I was
up at Steve's house to meet his family was on a break from the camp I
was working at 50 years ago. Helped his mom make a batch of cookies
while Steve was at work; she set aside a tin for me to take back to
camp. The next day (Sunday) in the busy-ness of everything, I forgot it; Monday's mail call had the tin full of cookies for me.

I used to mix up the batter, put it in the fridge until Steve got home.
He'd then pull out the propane camp stove, set it on the table and grab
a book to read while baking the cookies. More than one got a bit darker
than they should have as he got absorbed in the book and would forget to
flip the iron or take out a finished one. We now have an electric iron,
does 3 (smaller) ones at once. Cooking goes a lot faster and there are
fewer dark cookies.

---
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)

That was, most probably, Single Ruth. Married Ruth and her ol' man, Steve point off of a BBS somewhere. Their cut line says "Sew! that's my point."
The address is FIDO 1:396/45.28

I have always enjoyed that origin line. :)

Mike


* SLMR 2.1a * Lye, Cheetham, and Steele: Attorneys at Law
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

I know; there's one in Brockport, NY near the Wegman's we visit fairly often while in western NY. Never stopped into TH before the trip last summer tho.

just another doughnut shop - decent but not spectacular. My really farvorite expoerts from Canadia are poutine and some of their DD>

musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar

Peterson..

Agreed about Gordon Lightfoot; he was good. Don't know about Osacar Peterson tho.

Oscar was a piano picker of great talent.

https://en.wikipedia.org/wiki/Oscar_Peterson

8<----- JUMP SHIFT ----->B

Since I am not a fan of gingersnaps as a cookie I am not a fan of them
in my gravy. I *do* have some German ancestry and have been served
both ginger cookies and lebkuchen at various relatives.

OTOH, I like a good gingersnap cookie. I've seen various recipies for
them but they're usually a soft cookie, not the hard one of a real
'snap. My mom used to call the soft ones "Mother Hubbard cookies", us
kids would add "Old" to the beginning of the name. (G)

I was offered a pizelle during the winter holiday season once. As I am
not a fan of the trasaditional aniseused to flavour pizelles and these were tan rather than chocolate brown I asked if they had anise in
them.

Turns out - no anise but loads of ginger. FEH!

They come in all sorts of flavors, never heard of ginger ones however. Orange, chocolate, lemon and traditionally anise are the most common.

Here's my pan gravy recipe (such as it is). As Emeril says "First you
make a roux". Bv)=

We do this one without a roux, just the pan juices, cookies and a bit
of sugar.

the cookies thincken the gravy just as the roux would.

Exactly!

BTW,just a head's up; I don't want you to get concerned. I'll be "off
air" starting next Saturday until June 1 or 2. Planned event, details
to come later. (G)

Thanks for letting us know. I saw onn Doc's the other day when I was checking message propagation a notice in his General Chatter echo

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm
living with her and we have a rift ongoing. I might go to Maryland to visit a
friend and will land somewhere down here when I get back. I can be
reached at fidosysop@gmail.com"

Which means we'll lose Single Ruth and Weller if they ever deign to
re- visit the cooking echo. Doc's was their single source BBS.

Sigh! Maybe they'll pick up some other source. Meanwhile, it's getting quieter and quieter around here.

I may be absent myelf. I'm running a 102┬║ feverand having trouble
breeathing. Gonna have my brother Uber me to Urget care .... first to
see if its Co-Vid (even though I'm vaxxed (twice) and have had all the
booster available. It may be somethingn else entirely - which is why I
go to the pros.

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

Title: First Aid Lunch Kit
Categories: Poulltry,
Yield: 2 servingvegetables, Breads, Cheese, Grens

12 1/2 oz Can chicken breast chunks
- drained
1 Celery rib; diced
1 Green onion; thin sliced
2 tb Mayonnaise; to taste
1 (7") whole wheat tortilla
4 Cheese squares; as needed
Heart toothpicks
2 Cheese squares w/heart
- toothpicks
1 tb Italian dressing
Vial
1/2 c Mixed salad greens
1 Red bell pepper; cut in the
- shape of a red cross
1/3 lg Jicama; in matchsticks
10 Round 7-grain crackers
1/2 (6 oz) pkg fruit-flavored
- gelatin snacks, in 1" cubes
2 (3/4 oz) pca fruit snack roll
2 tb Yellow candy-coated milk
- chocolate candies
Dinosaur-shaped magic grow
- capsules

Mix chicken, celery, green onion, and mayonnaise
together in a bowl to make chicken salad.

Slice tortilla into pieces that resemble bandages; place
cheese squares over the middle of each bandage. Pour
Italian dressing into a vial to represent peroxide.

Lay salad greens over the bottom of a container that
resembles a first aid kit. Lay the bell pepper red cross
on top. Place chicken salad in its own compartment.
Arrange bandages, cheese squares with heart toothpicks,
peroxide, splints (jicama), eye patches (round
crackers), swabs soaking in iodopovidone (gelatin
cubes), and gauze (fruit rolls) in the container. Place
aspirin (yellow candies) and magic grow capsules in mini
silicone muffin cups; add to the kit.

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

Uncle Dirty Dave's Archives

MMMMM

... "Nothing is said that has not been said before" -- Terence
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to DAVE DRUM <=-

That was, most probably, Single Ruth. Married Ruth and her ol' man, Steve point off of a BBS somewhere. Their cut line says "Sew! that's my point." The address is FIDO 1:396/45.28

I have always enjoyed that origin line. :)

I am forced into having fun with mt e-mail addresses. And ragging telemarketers
on the land lie phone.

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

Title: Globe & Mail's Just Right Burger
Categories: Five, Beef
Yield: 4 Servings

375 g (12 oz) chuck; in 1" pcs
375 g (12 oz) sirloin; in 1" pcs
1 ts Kosher salt
1/2 ts Fresh ground pepper

This recipe requires you to grind the meat yourself.

Place meat in a food processor and pulse about 10 times
or until meat looks coarsely ground. Season with salt
and pepper. Heat grill to high. Form into 4 (1" thick)
patties and grill for 5 to 7 minutes per side or until
desired degree of doneness.

Serves 4.

For the All Canadian Version, serve w/sliced red onion,
sliced tomatoes, Dijon mustard, pickles and cole slaw.

Onion rings & sauteed mushrooms are my favourite sides.

Luci Waverman; The Globe and Mail, 17 May 2008

From: http://www.theglobeandmail.com

Uncle Dirty Dave's Archives

MMMMM



... Hot dogs, a NYC staple, are gnawed on by rodents and humans alike
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Mike Powell wrote to DAVE DRUM <=-

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

One of the Ruth's did create an account here the last time that Doc got irritated and (temporarily) pulled the plug.

They are welcome to participate from here.

That was, most probably, Single Ruth. Married Ruth and her ol' man,
Steve point off of a BBS somewhere. Their cut line says "Sew! that's
my point." The address is FIDO 1:396/45.28

That's mine, Steve has a different point number and cut line. We've been pointing off of Marc Lewis for probably close to 20 years now. Started
with Fido when we were in AZ in 1994, pointed locally and stayed with an
AZ point until he shut down while we were in HI, about 10 years later.
Switched to Marc, kept him thru the rest of our stay in HI, 2.5 years in
GA and now 14 in NC.

Title: Ruthie's Frozen Fruit Smoothie
Categories: Live!, Beverages, Desserts
Yield: 1 Servings

Got to be a different Ruthie; anybody that tries to call me that gets
swiftly and firmly corrected.

Looks like this could be made with almost any fruit; I'd probably not
use durian, however. (G)


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


... Not all questions worth asking have answers...

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

Ruth Haffly wrote to Dave Drum <=-

Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS.

One of the Ruth's did create an account here the last time that Doc got irritated and (temporarily) pulled the plug.

They are welcome to participate from here.

That was, most probably, Single Ruth. Married Ruth and her ol' man,
Steve point off of a BBS somewhere. Their cut line says "Sew! that's
my point." The address is FIDO 1:396/45.28

That's mine, Steve has a different point number and cut line. We've
been pointing off of Marc Lewis for probably close to 20 years now. Started with Fido when we were in AZ in 1994, pointed locally and
stayed with an AZ point until he shut down while we were in HI, about
10 years later. Switched to Marc, kept him thru the rest of our stay in HI, 2.5 years in GA and now 14 in NC.

Steve posts in here so seldom I had not noticed.

Title: Ruthie's Frozen Fruit Smoothie
Categories: Live!, Beverages, Desserts
Yield: 1 Servings

Got to be a different Ruthie; anybody that tries to call me that gets swiftly and firmly corrected.

Sorta like my youngest sibling. One of my grandmother's church ladies
addressed him as "Bobby" one time and he puffed up and told her in on
uncertain terms "My name is Robert!" Friends and family could call him
"Rob" not absolutely no Bob or Bobby.

I asked him how he got along in the Navy ... he said most Chiefs and
Officers called him "Drum" which was also acceptable.

Looks like this could be made with almost any fruit; I'd probably not
use durian, however. (G)

Lack of supply?

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

Title: Durian Ice Cream
Categories: I scream, Exotic, Desserts
Yield: 3 Servings

6 Segments fresh durian; as
- needed to make 4 oz (115g)
- durian paste
2 lg Egg yolks
3 tb Granulated sugar; to taste
1 ts Vanilla essence
1 c Light cream
1 c Whole milk

While durian is not native to China, both China and Hong
Kong are major import markets for this distinctive looking
fruit. The sweet flavor and thick texture of durian makes it
perfect for ice cream. Use fresh durian if possible.

Remove the seeds from the durian. Use an electric mixer to
mix the flesh into a paste. Press the paste through a fine
sieve. You should have 4 ounces durian paste at this point.
(If not, use more durian). Chill the durian paste until
ready to use.

In a medium bowl, whisk the eggs with the vanilla essence
and sugar.

Bring the milk and cream to a near boil over medium heat.
Reduce the heat to low. Pour in the egg mixture, stirring
constantly to thicken. Take care not to let the mixture
boil, or the milk will curdle (if you see bubbles forming at
the edge of the saucepan, take it off the stove element).

Allow the custard to cool. Chill the custard in the freezer
for 30 to 45 minutes, until it is just beginning to harden.
Gradually stir in the durian paste, a tablespoon at a time.

Either continue freezing, stirring several times throughout,
or finish the ice cream in an ice cream maker.

Recipe by: Rhonda Parkinson

From: http://chinesefood.about.com

Uncle Dirty Dave's Archives

MMMMM

... It's hard to tell if someone is inconspicuous.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Mike,

That was, most probably, Single Ruth. Married Ruth and her ol' man,

Steve > point off of a BBS somewhere. Their cut line says "Sew! that's
my point." > The address is FIDO 1:396/45.28

I have always enjoyed that origin line. :)

Thanks, I'm a seamstress for hire. We have an embroidery machine (Steve
runs that, long story) so I had him do some sewing related motifs on a
chambray shirt for me. Underneath the design of an antique machine, I
have that line, as well as on my business cards. Besides the embroidery
machine (Brother), I have a Baby Lock serger, a 2018 Pfaff (my workhorse machine), a Juki (about 2007, semi industrial), a Janomi (about 2006
that rides in the camper), a Bernina (late 1990s, inherited from my
aunt), a Brother (around 2015, goes to classes I don't take the Bernina
to) and a late 1949 Singer Featherweight. That one does a beautiful
straight stitch, good for hemming wedding gowns and such like.

I also have a kitchen full of tools and suchlike, just used my Calphalon
pasta cooker pot today to cook up some whole wheat penne pasta. That,
combined with a meat sauce and a ricotta cheese mix went into 3
casseroles. Two of them will go to a young couple in our church that
just had twins, one is for our supper tonight.

---
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)

Hi Dave,

musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar

Peterson..

Agreed about Gordon Lightfoot; he was good. Don't know about Osacar Peterson tho.

Oscar was a piano picker of great talent.

https://en.wikipedia.org/wiki/Oscar_Peterson

Something for me to check out in my free time. (G)

8<----- JUMP SHIFT ----->B

BTW,just a head's up; I don't want you to get concerned. I'll be "off
air" starting next Saturday until June 1 or 2. Planned event, details
to come later. (G)

Thanks for letting us know. I saw onn Doc's the other day when I was checking message propagation a notice in his General Chatter echo

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm
living with her and we have a rift ongoing. I might go to Maryland to visit a
friend and will land somewhere down here when I get back. I can be
reached at fidosysop@gmail.com"

Which means we'll lose Single Ruth and Weller if they ever deign to
re- visit the cooking echo. Doc's was their single source BBS.

Sigh! Maybe they'll pick up some other source. Meanwhile, it's getting quieter and quieter around here.

I may be absent myelf. I'm running a 102º feverand having trouble breeathing. Gonna have my brother Uber me to Urget care .... first to
see if its Co-Vid (even though I'm vaxxed (twice) and have had all the booster available. It may be somethingn else entirely - which is why I
go to the pros.

OK, hope it's nothing serious and I'll see you back around here before I
take off.

---
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)

I may be absent myelf. I'm running a 102. feverand having trouble breeathing. Gonna have my brother Uber me to Urget care .... first to
see if its Co-Vid (even though I'm vaxxed (twice) and have had all the booster available. It may be somethingn else entirely - which is why I
go to the pros.

Hope you are doing better!

Mike


* SLMR 2.1a * Armadillo: A mouse built to government specs.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar

Peterson..

Agreed about Gordon Lightfoot; he was good. Don't know about Osacar Peterson tho.

Oscar was a piano picker of great talent.

https://en.wikipedia.org/wiki/Oscar_Peterson

Something for me to check out in my free time. (G)

Don't let them get you started listening to his music or you may not
haave any free time available. Especially the stuff he did with Clark
Terry.

8<----- JUMP SHIFT ----->B

BTW,just a head's up; I don't want you to get concerned. I'll be "off
air" starting next Saturday until June 1 or 2. Planned event, details
to come later. (G)

Thanks for letting us know. I saw onn Doc's the other day when I was checking message propagation a notice in his General Chatter echo

"BBS GOING DOWN SOON - My latest love and i are splitting up. I'm
living with her and we have a rift ongoing. I might go to Maryland to visit a
friend and will land somewhere down here when I get back. I can be
reached at fidosysop@gmail.com"

Which means we'll lose Single Ruth and Weller if they ever deign to
re- visit the cooking echo. Doc's was their single source BBS.

Sigh! Maybe they'll pick up some other source. Meanwhile, it's getting quieter and quieter around here.

I may be absent myelf. I'm running a 102+| feverand having trouble breeathing. Gonna have my brother Uber me to Urget care .... first to
see if its Co-Vid (even though I'm vaxxed (twice) and have had all the booster available. It may be somethingn else entirely - which is why I
go to the pros.

OK, hope it's nothing serious and I'll see you back around here before
I take off.

Well, It wassn't covid so we're going to present at Memorial Medical
Centre so they can figure it out. I'm thinks a severe U.R.I. possibly pneumonia. Been coughing so much that all the muscles in my Thorax
are sore. Not to mention the chest pains that come and go.

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

Title: Dave's Heart Attack on a Plate *
Categories: Beef, Pork, Vegetables, Wine, Rice
Yield: 4 Servings

Toothpicks
1 1/2 lb Beef; thin cut
1 lg Onion; chopped
1/2 lb Bacon; chopped (easier to do
- when still half-frozen)
1 tb Olive oil
1 c Red wine
1/2 ts Minced garlic
4 c Beef broth
1 ts Liquid smoke
Salt & pepper
2 c Cooked rice

* NOT, by any means UDD

Pound the beef as thin as possible without creating
holes. Cut into 3" x 3" pieces. Season with salt and
pepper.

Place a spoonful of onions and bacon on each piece of
meat. Wrap each piece into a tight ball and secure
with toothpicks.

Heat olive oil in a medium sized sauce pan. Brown the
meat in batches and set aside.

Deglaze the sauce pan with the wine. Scrape all the
brown bits off the bottom of the pan to get all the
flavour.

Add the garlic, beef broth, and liquid smoke to the
sauce pan. Salt and pepper to taste.

Return meat to the sauce pan and allow to simmer for
at least 2 hours. The longer the better!

Serve the meat over rice with some of the cooking
juices.

Servings: 4

RECIPE FROM: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM


... America, where if you put mayo on a potato it becomes salad.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Dave,

That was, most probably, Single Ruth. Married Ruth and her ol' man,
Steve point off of a BBS somewhere. Their cut line says "Sew! that's
my point." The address is FIDO 1:396/45.28

That's mine, Steve has a different point number and cut line. We've
been pointing off of Marc Lewis for probably close to 20 years now. Started with Fido when we were in AZ in 1994, pointed locally and
stayed with an AZ point until he shut down while we were in HI, about
10 years later. Switched to Marc, kept him thru the rest of our stay in HI, 2.5 years in GA and now 14 in NC.

Steve posts in here so seldom I had not noticed.

Ham radio takes up most of his time now, but not neccessarily time "on
the air". Tinkering with equipment in one form or another is a big part
of it. Plus, he also (just) built a "mezzinine" (shelving so he has a
second layer of storage) for the back of the truck. A fellow ham has one
of them, gave Steve the idea and name.

Title: Ruthie's Frozen Fruit Smoothie DD> Categories: Live!,

Beverages, Desserts DD> Yield: 1 Servings

Got to be a different Ruthie; anybody that tries to call me that gets swiftly and firmly corrected.

Sorta like my youngest sibling. One of my grandmother's church ladies addressed him as "Bobby" one time and he puffed up and told her in on uncertain terms "My name is Robert!" Friends and family could call him "Rob" not absolutely no Bob or Bobby.

My parents didn't use it with my brothers William (he did get called
Bill) or Donald--got shortened to Don--but no i,e, or y with any of us.
We used the full Deborah with our younger daughter. When she was 4, we
were part of a mother's co-operative pre school. The first day of
school, one of the other mothers had a name tag for her--Debra. She
(daughter) informed her that "my name is spelled D-E-B-O-R-A-H!!".
Seventeen years later she corrected one of her drill instructors when he counted a cadence wrong; she'd been on the JROTC drill team for a couple
of years so knew the correct count. (G)

I asked him how he got along in the Navy ... he said most Chiefs

and DD> Officers called him "Drum" which was also acceptable.

That's standard military. We've a family in our church with the last
name of Ragsdale. He served time in the Navy (subs), said that a lot of
his fellow sailors called him "Rags", which he goes by, to this day,
even by his wife. Some of the officers tried to get them to correct it
but he said that it never stuck. Logical, with a name like that--and it
fits his personality.

Looks like this could be made with almost any fruit; I'd probably not
use durian, however. (G)

Lack of supply?

As good a reason as any. We've seen it in some of the Asian stores
around here but not yet picked one up.


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


... Some are so educated they can bore you on almost any subject

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

Hello Dave,

Friday May 19 2023 05:32, you wrote to Ruth Haffly:

Well, It wassn't covid so we're going to present at Memorial Medical Centre so they can figure it out. I'm thinks a severe U.R.I. possibly pneumonia. Been coughing so much that all the muscles in my Thorax
are sore. Not to mention the chest pains that come and go.

I hope you figure out what's going on. I am getting over bronchitis which came about after inhaling a good lungful of mold accidentally a few weeks ago. I'm still on antibiotics for another week or so. My coughing was so severe I was blacking out from the fits I was getting into. After a few days on the antibiotics, that calmed down but I am still having short fits of coughing (having that PE in my lungs isn't helping things either). At least it's not COVID...some small comfort in that.

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

Title: Healthy Chicken Stock
Categories: None
Yield: 16 Servings

2 lb Chicken bones, back and
Neck
Water -- to cover
1 Celery stalk
1 Onion -- quartered
1 Bay leaf
1 Carrot

In a large stockpot combine chicken bones, back, and neck and the
water. Add celery, onion, bay leaf, and carrot. Simmer over low heat
1-1/2 hours. Strain.

Makes 4 to 6 cups.

Note: To remove fat, allow stock to chill for 2 hours. Fat will
separate and rise to the top. Scoop fat off with spoon and discard.
Remaining stock may be used in recipes calling for defatted chicken
stock.

Recipe By : the California Culinary Academy

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

MMMMM

-- Sean

... We read to say that we have read.
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Dave,

musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar

Peterson..

Agreed about Gordon Lightfoot; he was good. Don't know about Osacar Peterson tho.

Oscar was a piano picker of great talent.

https://en.wikipedia.org/wiki/Oscar_Peterson

Something for me to check out in my free time. (G)

Don't let them get you started listening to his music or you may not
haave any free time available. Especially the stuff he did with Clark Terry.

Seeing as my free time is going to be rather limited for the next couple
of weeks, not even taking a computer with me, I won't be checking him
out any time soon. Closest thing to a computer will be my phone and my
Nook.

8<----- JUMP SHIFT ----->B

Which means we'll lose Single Ruth and Weller if they ever deign to
re- visit the cooking echo. Doc's was their single source BBS.

Sigh! Maybe they'll pick up some other source. Meanwhile, it's getting quieter and quieter around here.

I may be absent myelf. I'm running a 102+| feverand having trouble breeathing. Gonna have my brother Uber me to Urget care .... first to
see if its Co-Vid (even though I'm vaxxed (twice) and have had all the booster available. It may be somethingn else entirely - which is why I
go to the pros.

OK, hope it's nothing serious and I'll see you back around here before
I take off.

Well, It wassn't covid so we're going to present at Memorial Medical Centre so they can figure it out. I'm thinks a severe U.R.I. possibly pneumonia. Been coughing so much that all the muscles in my Thorax
are sore. Not to mention the chest pains that come and go.

No fun, I've had my rounds with that or bronchitis too many times to
recall. They've left me with a permanent chronic cough and I don't know
how many (at least 7) broken ribs over the years.

Title: Dave's Heart Attack on a Plate *
Categories: Beef, Pork, Vegetables, Wine, Rice
Yield: 4 Servings

Toothpicks
1 1/2 lb Beef; thin cut
1 lg Onion; chopped
1/2 lb Bacon; chopped (easier to do
- when still half-frozen)
1 tb Olive oil
1 c Red wine
1/2 ts Minced garlic
4 c Beef broth
1 ts Liquid smoke
Salt & pepper
2 c Cooked rice

* NOT, by any means UDD

Stir fry some veggies to go with it and you have a pretty good meal. I
might cut out or reduce the liquid smoke tho; that stuff is strong.

... America, where if you put mayo on a potato it becomes salad.

Over in Europe if you put mayo on a potato, it's a pomme frite. (G)

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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Ruth Haffly wrote to Dave Drum <=-

name of Ragsdale. He served time in the Navy (subs), said that a lot of his fellow sailors called him "Rags", which he goes by, to this day,
even by his wife. Some of the officers tried to get them to correct it
but he said that it never stuck. Logical, with a name like that--and it fits his personality.

My great aunt met the love of her life in a border town. He was in the army from Texas and his real name was "Herbert". She didn't like the name and called
him Tex. For the next 40 years he was "Tex". No one knew his real name. lol

Shawn

... Do NOT look into laser with remaining eyeball!

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

Well, It wassn't covid so we're going to present at Memorial Medical Centre so they can figure it out. I'm thinks a severe U.R.I. possibly pneumonia. Been coughing so much that all the muscles in my Thorax
are sore. Not to mention the chest pains that come and go.

I hope you figure out what's going on. I am getting over bronchitis
which came about after inhaling a good lungful of mold accidentally a
few weeks ago. I'm still on antibiotics for another week or so. My coughing was so severe I was blacking out from the fits I was getting into. After a few days on the antibiotics, that calmed down but I am still having short fits of coughing (having that PE in my lungs isn't helping things either). At least it's not COVID...some small comfort
in that.

Twas pneumonia. Something I have been innoculated against (viral or
bacterial) Currently I am recouping at home with anti-biotics and an
oxygen concentrator. And hacking my lungs wrong-side out.

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

Title: Soothing Lung Tea
Categories: Five, Herbs, Beverages
Yield: 1 serving

1 ts mullein leaf
1 ts marshmallow leaf or root
1 ts fennel seed or peppermint
1 ts plantain leaf (opt)
16 oz Simmering water

Steep your herbs in 16 to 32 ounces of hot water for 15
minutes.

If you use loose herbs, strain the tea through a piece
of finely woven cloth or a coffee filter before drinking
to remove all of mullein’s hairs.

Drink 1 to 3 cups daily as needed.

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

Uncle Dirty Dave's Archives

MMMMM

... Keyboard bad or missing. Press F1 to continue
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Twas pneumonia. Something I have been innoculated against (viral or bacterial) Currently I am recouping at home with anti-biotics and an oxygen concentrator. And hacking my lungs wrong-side out.

I hope you're feeling better by now. Pneumonia is no joke. I'm doing
better but this high pollen count is making me sick.

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

Title: Vermont Cheddar and Maple Crackers
Categories: Appetizers, Breads, Snacks
Yield: 8 servings

2 c Shredded sharp Cheddar
2 1/2 oz Chopped pecan pieces
1/3 c Mayonnaise
1 tb Maple syrup
1/2 ts Worcestershire sauce
36 Whole-grain crackers

MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire
sauce together in a medium-sized bowl. Spread the mixture by rounded
teaspoonfuls evenly on the crackers. Place the crackers on a flat pan
or cookie sheet and run it under the broiler until the cheese is
melted and bubbling. Transfer the crackers to a plate and serve at
once. Makes 3 dozen puffs.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

-- Sean

... Never start a conversation with Pi. It'll just go on forever.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Twas pneumonia. Something I have been innoculated against (viral or bacterial) Currently I am recouping at home with anti-biotics and an oxygen concentrator. And hacking my lungs wrong-side out.

Ugh, I've had that more then once, and it doesn't get any easier. Lungs
are so scarred from it now if I even get a cold or cough that lasts more
then a couple days I need to see Doc for Antibiotics.

Shawn


... C code. C code run. Run code, run. Please, code, run!

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Ugh, I've had that more then once, and it doesn't get any easier.
Lungs are so scarred from it now if I even get a cold or cough that
lasts more then a couple days I need to see Doc for Antibiotics.

I'm the same way. I'm finishing up antibiotics for this latest round of bronchitis. It's been years, thankfully, since I've had bronchitis but unfortunately I am prone to it and pneumonia. I last had pneumonia in 1991. Hope it stays that way.

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

Title: Huevos De Muerte (Quiche of Death)
Categories: Casserole
Yield: 8 Servings

1/2 lb Hot country style sausage
1/2 lb Mexican style pork chorizo
1 lg Onion; chopped
1/2 c Red bell pepper; chopped
10 Canned Jalepeno chiles;
-chopped
1 c Grated Cheddar cheese
1 c Grated Jack cheese
4 Eggs
1 c Milk
1 c Cilantro; washed and chopped
Flour tortillas
1 10-inch pie pan

Fry sausage and chorizo together. Add onion and bell pepper and fry to
wilt. Drain, but save, rendered fat. Beat eggs and milk together. Stir
jalepenos and cilantro into egg/milk mixture. Using a basting brush,
paint both sides of 3 to 4 flour tortillas with rendered fat and
cover the bottom and sides of the pie pan, tearing the tortillas and
overlaping as necessary to fill the gaps. Repeat, with another layer
of tortillas painted with rendered fat as before. Spread sausage
mixture over tortillas. Spread the cheddar and jack cheeses over
sausage. Pour the egg mixture over the cheese. Bake in 375 degree
oven until pie is set. Serve with salsa fresca and sliced canned
jalepenos. Makes one 10 inch pie.

Note: I think the original recipe called for 15 jalepenos, but when
no one else would eat it I cut the recipe back to 10 chiles so others
could add more heat if they desired to accommdate their own taste and
tolerance for chile heat.

Note: I've been feeling a little guilty about collecting all the great
chile info and recipes from the Chile-Heads list without offering
anything back. I posted the following recipe to FOODWINE just before
Super Bowl 29 in reply to some anti-San Diego diatribes in the
national news media (such as describing San Diego Charger fans as a
bunch of undeserving, QUICHE eating, sun worshipping, wimpy surf
bums). I thought "Chile-Heads" who don't subscribe to FOODWINE (I no
longer do) might enjoy it. I found the recipe in a newspaper (the
Orange County Register) about 15 to 20 years ago. I've altered it a
bit over the years, but it's still pretty close to the original...so,
with apologies to the original author...

Rich McCormack (Poway, CA) aka rmccormack@aol.com

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... After we pull the pin, Mr. Grenade is not our friend.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Shawn,

name of Ragsdale. He served time in the Navy (subs), said that a lot of his fellow sailors called him "Rags", which he goes by, to this day,
even by his wife. Some of the officers tried to get them to correct it
but he said that it never stuck. Logical, with a name like that--and it fits his personality.

My great aunt met the love of her life in a border town. He was in
the army from Texas and his real name was "Herbert". She didn't like
the name and called him Tex. For the next 40 years he was "Tex". No
one knew his real name. lol

Probably had to hunt down a marriage license or similar to find the real
name. One of our pastors in HI was always called "Dub". Even his
obituary just put his first two initials, then "Dub" so very few people
knew his real name. He'd served in the state for, IIRC, 40 some years
and quite well known--except for the real name. (G)

We got back yesterday afternoon from an Alaska (and bit into Canada) cruise/tour. Saw a lot of snow, ice, bald eagles, water, whales, but
only caught a glimpse of a moose. Food, for the most part was good, had
a couple of meals on the ship I ended up not enjoying but did find a
great strawberry/greens/feta/candied pecans/craisins salad with balsamic vinegarette dressing at our hotel in Fairbanks.

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


... Gone crazy, be back later. leave a message at the Beep!

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