On 07-24-23 13:50, Ruth Haffly <=-
spoke to Dave Drum about Flip Phonez <=-

(salmon)
We buy it from time to time but not all that often. Got some canned on
the shelf that we need to use up, maybe some will go into fish cakes. I don't have a real recipe for them, just a mix of a mostly drained,
picked over can of fish, chopped onion, egg or two, flour and/or bread crumbs basically--mix until it holds together, fry in a bit of oil
until browned on both sides. Good with fried potatoes.

We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.

We had a two week coach tour of Ireland nine years ago. There was
salmon available for breakfast, lunch and dinner. At first it was
great, but after about half way through the tour we got "salmoned out".
The restaurants where we now live have some sort of salmon on the menu
for every dinner. We like it, but only have it a few times each month.

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

Title: Panko Crusted Salmon
Categories: Easy, Tested
Yield: 2 Servings

1 lb Salmon filet (1 inch thick)
3 tb Olive oil
ds Salt/pepper to taste
1 1/2 tb Honey or sweet hot mustard
2 ts Dried thyme (divided)
1/2 c Panko bread crumbs
1 tb Dried parsley
1/4 ts Sweet paprika

Preheat oven to 425 convection or 400 regular oven

Cut salmon into two pieces. Place on a slightly greased or Pam
sprayed foil lined baking sheet skin side down. Sprinkle with salt
and pepper.

In small bowl mix together the mustard, 1 ts of thyme.

In another larger small bowl mix together the panko crumbs, remaining
1 ts of thyme, 3 tbs olive oil, parsley and paprika. Sprinkle of salt
and pepper.

Using a small spoon, spread the mustard mixture on the salmon. Top
with the bread crumb mixture.

Bake the salmon for 12-14 minutes (I did 15) or until it is almost
completely firm to the touch and flakes when poked with a fork.

Serve at once.

Tested 1/08 - very nice will do this again.
Tested again 1/09 - will become favorite
Again 2/09 - Very Nice
Variation of recipe from Simply Recipes.com -
Signature recipe of Chef Evie Lieb.`

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:41:42, 26 Jul 2023
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Ruth Haffly <=-

(salmon)
We buy it from time to time but not all that often. Got some canned on
the shelf that we need to use up, maybe some will go into fish cakes. I don't have a real recipe for them, just a mix of a mostly drained,
picked over can of fish, chopped onion, egg or two, flour and/or bread crumbs basically--mix until it holds together, fry in a bit of oil
until browned on both sides. Good with fried potatoes.

We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.

We had a two week coach tour of Ireland nine years ago. There was
salmon available for breakfast, lunch and dinner. At first it was
great, but after about half way through the tour we got "salmoned out". The restaurants where we now live have some sort of salmon on the menu
for every dinner. We like it, but only have it a few times each month.

For more than my first half-century of life I thought that tuna came in
just two varieties. Packed in oil or packed in water. Bv)=. Then, one
fine evening I was attending a BH&G "food/cooking" show at the local convention centre with Georgia. I got introduced to grilled fresh tuna.

It was a revelation. And every once in a while I'll splurge and fix me
a grilled tuna meal. I've also made the salsa in this recipe with some
peaches - very different but still great.

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

Title: Marinated Tuna w/Pineapple Salsa (Grilled or Broiled)
Categories: Seafood, Vegetables, Fruits, Chilies
Yield: 6 Servings

1/2 c Seasoned rice vinegar
1/2 c Fine chopped green onions
1 tb Dijon mustard
1/2 ts Crushed red pepper flakes
6 (1" thick) Ahi tuna steaks

MMMMM----------------------PINEAPPLE SALSA---------------------------
16 oz Can pineapple; drained
1/2 c Diced red bell pepper
1/2 c Diced bell pepper
1/2 c Fine chopped red onion
3 tb Minced fresh cilantro
1 tb Seasoned rice vinegar
1/4 c Fine chopped green onion
1/2 ts Crushed red pepper flakes
Salt & pepper

In a large non-aluminum bowl, combine all the ingredients
and adjust seasoning. Refrigerate until ready to serve.

Makes about 3 cups

FOR THE TUNA: In a shallow on-aluminum bowl, combine the
vinegar, onions, mustard, and pepper. Coat the tuna with
marinade and marinate for several hours, refrigerated,
turning occasionally.

WHEN READY TO COOK: Light a fire in a charcoal grill or
fire up the broiler. Remove the tuna from the fridge 30
minutes before cooking.

Broil or grill the tuna 4" to 6" from the broiler or
very hot coals, 4 to 5 minutes per side for rare to
medium rare doneness.

Serve with Pineapple Salsa.

Makes 6 servings

Source: Meals On The Move: Rush Hour Recipes
: by Holly Berkowitz Clegg

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... Best cooking tip ever: Poke holes in plastic cover. Set timer for 5
inutes.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Dale,

(salmon)
We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.

We had a two week coach tour of Ireland nine years ago. There was
salmon available for breakfast, lunch and dinner. At first it was
great, but after about half way through the tour we got "salmoned
out". The restaurants where we now live have some sort of salmon on
the menu
for every dinner. We like it, but only have it a few times each
month.

I can understand. The shipboard restaurant had it on the evening menu
several times, plus it was available on the buffets for lunch in some
form or other, sometimes for breakfast. I like it, but not all the time,
so was picky about the times I chose to have it. When we went on the
2017 cruise, we did a tour out of Skagway--saw streams so full of fish,
you could walk across without getting your feet wet. This year we were a
few weeks ahead of the salmon run but it was still available any time we
wanted it.

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


... History repeats itself because nobody listens ...

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

Hello Ruth,

Wednesday July 26 2023 17:01, you wrote to Dale Shipp:

I can understand. The shipboard restaurant had it on the evening menu several times, plus it was available on the buffets for lunch in some
form or other, sometimes for breakfast. I like it, but not all the
time, so was picky about the times I chose to have it. When we went on
the 2017 cruise, we did a tour out of Skagway--saw streams so full of fish, you could walk across without getting your feet wet. This year
we were a few weeks ahead of the salmon run but it was still available
any time we wanted it.

So you'd enjoy it on salmon enchanted evening? (I'm so sorry; it was right there...I had ot say it...)

-- Sean

... "Men learn while they teach." - Seneca
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

fish, you could walk across without getting your feet wet. This year
we were a few weeks ahead of the salmon run but it was still available any time we wanted it.

So you'd enjoy it on salmon enchanted evening? (I'm so sorry; it was right

h

e...I had ot say it...)

That is a good one. :D

Mike


* SLMR 2.1a * Tact is for weenies.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Mike,

Friday July 28 2023 08:21, you wrote to me:

That is a good one. :D

Sometimes I stumble upon a good one...

-- Sean

... "O Lord, help me to be pure, but not yet." - Saint Augustine
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Sean,

9salmon)

I can understand. The shipboard restaurant had it on the evening menu several times, plus it was available on the buffets for lunch in some
form or other, sometimes for breakfast. I like it, but not all the

So you'd enjoy it on salmon enchanted evening? (I'm so sorry; it was right there...I had ot say it...)

Fishing for a compliment or just had to play that tuna? (G)


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


... If you're trying to drive me crazy, you're too late.

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

Fishing for a compliment or just had to play that tuna? (G)

I said it for the hailbut!

-- Sean



--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Sean,

Fishing for a compliment or just had to play that tuna? (G)

I said it for the hailbut!

Guess I'll mull-et over so I don't flounder in my response.


---
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)

Ruth Haffly wrote to Sean Dennis <=-

Hi Sean,

Fishing for a compliment or just had to play that tuna? (G)

I said it for the hailbut!

Guess I'll mull-et over so I don't flounder in my response.

Very punny. O-pun the door, lemme out here.

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

Title: Prosperity Treasure Pot (Pun Choy)
Categories: Pork, Mushrooms, Vegetables, Seafood, Poultry
Yield: 14 Servings

MMMMM-----------------------BRAISED PORK-----------------------------
1 Pork trotter
3 sl Gingerroot
1/2 ts Salt
1 tb Dark soy sauce
+=PLUS=+
2 tb Oil; (for rubbing)
1 c Dried shiitake mushrooms;
- soaked till soft, sliced
5 pc Dried oysters

MMMMM------------------------ALONG WITH------------------------------
3 cm (1 1/4") piece rock sugar
3 sl Gingerroot
2 Spring onions
6 cl Garlic
2 tb Oyster sauce
1 tb Dark soy sauce
1 tb Light soy sauce
2 Handfuls black moss fungus;
- soaked in water 30 mins

MMMMM-------------------SEAFOOD & VEGETABLES-------------------------
2 Dpring onions; tied in knot
2 sl Gingerroot
1 tp Shaoxing wine
10 lg Prawns, deveined, shell on
10 lg Fresh scallops
800 ml (27 fl oz) chicken stock
425 g (15 oz) can abalone
1 sm Head broccoli; in florets
1/4 Head wombok (napa) in 3cm
- 1 1/4") slices
1 md Daikon white radish; in 1cm
- .4" slices
1/2 Roast duck
1/2 Roast chicken
150 g (5 1/2 oz) crispy roast pork
- siu yuk

FOR THE BRAISED PORK: Blanch pork trotter in water and 3
slices of ginger for 5 mins. This will lessen the porky
smell. Drain and rinse the pork. Set aside.

Rub salt and dark soy sauce on pork trotter.

In a wok, heat 2 tbsp oil and sear all sides of the pork
trotter until browned and set aside.

In the same wok, pan-fry shiitake mushrooms and dried
oysters for 1-2 mins and set aside.

Prepare a pressure cooker. Add pork trotter, shiitake
mushrooms, dried oysters and all the remaining
ingredients. Fill pressure cooker with water enough to
immerse the pork. Seal the lid and cook on high for
30-40 mins and until sauce thickens slightly. Add in the
black moss fungus and stir.

Taste test and adjust with more rock sugar or soy sauce
if necessary.

FOR THE SEAFOOD VEGETABLES In a small pot, fill half
full with water and bring to boil. Add Shaoxing wine,
spring onions and ginger slices. Keep boiling for
another 5 mins.

Add prawns and scallops to the pot to poach for about
2-3 mins. Drain prawns and scallops and set aside.

In another pot, bring chicken stock, wombok and daikon
to boil then simmer until daikon is tender. Remove
wombok and daikon from the pot and set aside.

With the chicken stock still boiling, add abalone into
the pot to cook for 1 min and set aside. Then, blanch
broccoli until tender and set aside.

TO ASSEMBLE THE PUN CHOY: Prepare a large pot, about
28-30cm (12") in diameter and 10-15 cm (6") in depth.

Layer the base with wombok. Save some to place on top
with the other ingredients.

Carefully arrange the rest of the ingredients around the
pot. There are no set rules, but youΓÇÖd want to display
all the ingredients in their full glory.

Lastly, get your loved ones together and dig in!

RECIPE FROM: https://asianinspirations.com.au/

Uncle Dirty Dave's Archives

MMMMM

... Will Knot was so lazy he signed his name "Won't."

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

Hi Dave,

Ruth Haffly wrote to Sean Dennis <=-

Hi Sean,

Fishing for a compliment or just had to play that tuna? (G)

I said it for the hailbut!

Guess I'll mull-et over so I don't flounder in my response.

Very punny. O-pun the door, lemme out here.

It's fun, tho I know not everybody aappreciates a pun.

Title: Prosperity Treasure Pot (Pun Choy)
Categories: Pork, Mushrooms, Vegetables, Seafood, Poultry
Yield: 14 Servings

Looks good but I'll probably try it in a restaurant. I don't do a lot of
"use all the pots/pans & everything in the kitchen to cook one meal" any
more.





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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Dave Drum <=-

Hi Sean,

Fishing for a compliment or just had to play that tuna? (G)

I said it for the hailbut!

Guess I'll mull-et over so I don't flounder in my response.

Very punny. O-pun the door, lemme out here.

It's fun, tho I know not everybody aappreciates a pun.

Sometimes it's a stretch to see the humour in a pun. Or to find a good
recipe with which to d a "Burton". I try to make all my "conversationa"
posts have a recipe that relates to something is the conversation - and
thereby honouring the memory of our late friend.

Title: Prosperity Treasure Pot (Pun Choy)
Categories: Pork, Mushrooms, Vegetables, Seafood, Poultry
Yield: 14 Servings

Looks good but I'll probably try it in a restaurant. I don't do a lot
of "use all the pots/pans & everything in the kitchen to cook one meal" any more.

Sort of my thought, too. Yesterday I stopped at Little Saigon and chose
this from the listed Vietnamese dishes (although I could swear it's a
staple item in most Chinese restaurants)

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

Title: Instant Pot Sesame Chicken
Categories: Poultry, Sauces, Vegetables, Chilies, Herbs
Yield: 4 servings

1 tb (to 2 tb) sesame oil
1 1/2 lb Boned, skinned chicken; in
- 1" pieces
1/4 c Honey
1/4 c Soy sauce
1/4 c Water
3 cl Garlic; minced
1/4 ts Crushed red pepper flakes
3 ts Cornstarch
2 tb Cold water
Hot cooked rice
1 tb Sesame seeds
Thin sliced green onions;
- opt

Select saute or browning setting on a 6 qt. electric
pressure cooker. Adjust for medium heat; add 1
tablespoon sesame oil. When oil is hot, brown chicken in
batches using additional oil as necessary. Press cancel.
Return all to pressure cooker. In a bowl, whisk honey,
soy sauce, water, garlic and pepper flakes; stir into
pressure cooker. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 4 minutes.

Quick-release pressure. In a small bowl, mix cornstarch
and water until smooth; stir into pressure cooker.
Select saute setting and adjust for low heat. Simmer,
stirring constantly, until thickened, 1-2 minutes. Serve
with rice. Sprinkle with sesame seeds and, if desired,
green onions.

Karen Kelly, Germantown, Maryland

Makes: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM



... Gravity is more noticeable in the fall when the apples are falling.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Guess I'll mull-et over so I don't flounder in my response.

Very punny. O-pun the door, lemme out here.

It's fun, tho I know not everybody aappreciates a pun.

Sometimes it's a stretch to see the humour in a pun. Or to find a good recipe with which to d a "Burton". I try to make all my
"conversationa" posts have a recipe that relates to something is the conversation - and thereby honouring the memory of our late friend.

With the data base you appear to have, the hardest part of that is
probably the search for just the right one.

Title: Prosperity Treasure Pot (Pun Choy) DD> Categories:

Pork, Mushrooms, Vegetables, Seafood, Poultry DD> Yield: 14

Looks good but I'll probably try it in a restaurant. I don't do a lot
of "use all the pots/pans & everything in the kitchen to cook one meal" any more.

Sort of my thought, too. Yesterday I stopped at Little Saigon and
chose this from the listed Vietnamese dishes (although I could swear
it's a
staple item in most Chinese restaurants)

Title: Instant Pot Sesame Chicken
Categories: Poultry, Sauces, Vegetables, Chilies, Herbs
Yield: 4 servings

It actually looks quite easy, if you have an instant pot or equivalent.
We have the equivalent, one for in the house and one for the camper.


---
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 <=-

Hi Dave,

Guess I'll mull-et over so I don't flounder in my response.

Very punny. O-pun the door, lemme out here.

It's fun, tho I know not everybody aappreciates a pun.

Sometimes it's a stretch to see the humour in a pun. Or to find a good recipe with which to d a "Burton". I try to make all my "conversational" posts have a recipe that relates to something is the conversation -
and thereby honouring the memory of our late friend.

With the data base you appear to have, the hardest part of that is probably the search for just the right one.

Many times that's true. But, sometimes, like in today's "Today in History"
post I have to rely on the Bing search engine to find just the right one
then poun d it in to my Meal Muncher.

Title: Prosperity Treasure Pot (Pun Choy) DD> Categories:

Pork, Mushrooms, Vegetables, Seafood, Poultry DD> Yield: 14

Looks good but I'll probably try it in a restaurant. I don't do a lot
of "use all the pots/pans & everything in the kitchen to cook one meal" any more.

Sort of my thought, too. Yesterday I stopped at Little Saigon and
chose this from the listed Vietnamese dishes (although I could swear
it's a staple item in most Chinese restaurants)

Title: Instant Pot Sesame Chicken
Categories: Poultry, Sauces, Vegetables, Chilies, Herbs
Yield: 4 servings

It actually looks quite easy, if you have an instant pot or equivalent.
We have the equivalent, one for in the house and one for the camper.

I gave my "Instant Pot" to my sister-in-law who has much more counter/
cabinet space than I weill ever have unless I move. But, I have an old
(from my mother) Mary Dunbar pressure cooker - so I can "fake it" with
what I have on hand.

And truth ti ttell many/most "Instant Pot" recipes cross over to using
a crockpot/slow cooker quite handily. And I do have a selection of those
from the baby 1 quart to the big counter hog - the "casserole" crocktpot.

The big boy is quite handy for one-pot meals. To wit:

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

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings

3 lb Well marbled, trimmed beef
- chuck or arm roast
3 lg Idaho potatoes, peeled (2.5
- to 3 lb)
1 lg Onion; peeled
18 oz Bag "baby" carrots
2 oz Env onion soup mix
Salt & pepper
Garlic granules or powder

Assemble the ingredients. Salt and pepper the roast as
it sits n the countertop. Sprinkle some garlic granules
over it if you wish.

Peel the potatoes and slice them on your mandoline or
with a sharp knife into even slices. Line the bottom
of your Casserole Crockpot with the sliced spuds.

Center the roast on the bed of potatoes and spread the
"baby" carrots around the perimeter. Open the envelope
of onion soup mix and sprinkle over the beef.

Set your mandoline to a thin slice setting and slice
the onion, covering the top of the roast.

Place the lid on the crockpot and set the temperature.
High if you are making this for Sunday's noon meal or
low if you are going to work and want supper ready
when you come home.

UDD NOTES: I have added fresh mushrooms (both sliced
and whole) to this quite successfully. I have also used
a medium sized turnip in place of one of the potatoes.

Uncle Dirty Dave's Kitchen

MMMMM

... ALWAYS remember to pee before beginning a trip. -- Common Sense Handbook --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

It's fun, tho I know not everybody aappreciates a pun.

Sometimes it's a stretch to see the humour in a pun. Or to find a good recipe with which to d a "Burton". I try to make all my "conversational" posts have a recipe that relates to something is the conversation -
and thereby honouring the memory of our late friend.

With the data base you appear to have, the hardest part of that is probably the search for just the right one.

Many times that's true. But, sometimes, like in today's "Today in
History" post I have to rely on the Bing search engine to find just
the right one then poun d it in to my Meal Muncher.

Bing-o! (G)

Title: Instant Pot Sesame Chicken
Categories: Poultry, Sauces, Vegetables, Chilies, Herbs
Yield: 4 servings

It actually looks quite easy, if you have an instant pot or equivalent.
We have the equivalent, one for in the house and one for the camper.

I gave my "Instant Pot" to my sister-in-law who has much more counter/ cabinet space than I weill ever have unless I move. But, I have an old (from my mother) Mary Dunbar pressure cooker - so I can "fake it" with what I have on hand.

I've also got my 8 qt pressure cooker (used to have a 22 qt one but sold
it when Steve went into the Army) that gets plenty of use. Will pull out
the water bath canner next week tho, to proccess fig preserves.

And truth ti ttell many/most "Instant Pot" recipes cross over to using
a crockpot/slow cooker quite handily. And I do have a selection of
those from the baby 1 quart to the big counter hog - the "casserole" crocktpot.

I've got the baby, a 4qt and a 6 qt crock pot; they all have their uses
but probably use the first and 3rd more than the middle one.

The big boy is quite handy for one-pot meals. To wit:

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings

Lots of left overs, unless making it for a group. Do the left overs
freeze well?

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


... One of these days, I'll quit procrastinating.

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