Carol Shenkenberger wrote to Ruth Haffly <=-

We use a lot of white meat unless we've bought a whole chicken.
Then he will take the dark, I'll take the white.

I prefer the dark meat unless it's free range chicken. The dark
has way more flavour than the pale meat. A free range bird that
has lived outside a cage and scratched for its food is much
tastier (and expensive) than the battery chicken that is more
common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a
well stocked spice cabinet. (G)

Well, duh. Every cook worth his salt has a nicely filled spice rack. Use
of dark meat chicken means using less of the spices to get the desired result(s). Store bought, battery raised chicken has breast meat that is *almost" as flavourful as cardboard.

8<----- SNIP ----->8

We prefer Costco but Sam's came to WF about 8 years ago. I've heard
rumors in the past, and again in the past few weeks, that we may be
getting a Costco also. We fill our propane tanks thru Costco as the only place in town that does it charges a flat rate, no matter how empty (or full) your tank is. Costco will pro rate it.

We have three propane dealers nearby, Ferrellgas, Hicks Gas, and Amerigas.
All will refill your tank(s) for you. Or exchange your empty for a full
tank. There is also a Blue Rhino Propane Exchange which is tank exchange
only - no refill facilities.

Not much money in that batch of chciken but a lot of "sweat equity". And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of weeks ago so now we've got about 5 vaccuum bags in the freezer, each with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the smoked beef roast that Dale Shipp gifted me at the last echo picnic he and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're
enjoying it.

Currently I'm starting to work my way through my surplus of shrimp that
I stocked up on when prices were very favourable.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.

I only fire mine up when I've got a largish quantity of stuff to slice -
or if it needs to be uniformly cut. Otherwise, my knives are kept sharp.

I'm making chicken breast tomorrow. Normally I like dark meat but it's pricy to get it boneless and to much time to debone it for me. Since
I'm doing a stir fry, chicken beast it optimal due to meat cooking
time. It cooks quickly.

Deboning thighs is easy for me. I slice down to the bone with my knife
then grab the knob of the knee joint (where it used to hook to the drum
stick) and use my thumbnail along the bone to remove the meat. If I
don't have boned thigh meat in the freezer from one of the leg quarter
sales the I hit the GFS (Gordon Food Service) Store where boned, skinned
and sucky bag frozen thigh meat is U$4.99/5 lb. I can also get them at
ALDI, Schnuk's and Hy-Vee.

But, as I told Ruth - i'm starting to work my way through a glut of
bargain priced shrimp that's been clogging my freezer. Bv)=

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

Title: Shrimp Florentine
Categories: Seafood, Greens, Dairy, Cheese, Vegetables
Yield: 6 Servings

40 oz (4 pkg) spinach; thawed,
- drained
3 lb Shrimp; tail off, cooked
1/2 c Butter
3 lg Eggs; beaten
1 1/2 c Heavy cream
2 c Water
+=MIXED WITH=+
1 tb Minor's Shrimp Base
1/4 c Chopped scallions
Salt, pepper & paprika
8 oz Shredded Cheddar cheese

Preheat oven to 350|+F/175|+C.

Spread shrimp in the bottom of a casserole dish and top
with the spinach. Place beaten eggs, cream, water, soup
base, scallion and spices in a large saucepan and cook
over medium heat until mixture starts to thicken, stirring
constantly. Pour over the shrimp and spinach and top with
cheese. Bake uncovered for about 35 minutes until bubbly.

Serves 8. (or four at my house)

From: http://www.recipelink.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: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

done with dark meat. I bought 3 ten pound bags of leg quarters last

We use a lot of white meat unless we've bought a whole chicken. Then he will take the dark, I'll take the white.

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than
the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a well stocked spice cabinet. (G)

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles, and
grater.

The legs I didn't cook right away are sucky-bagged and frozen. The

We got some breasts down at Costco the other day; they were all individually bagged (not vaccuum) in freezer weight bags so when we got home, I just put the whole thing into the freezer. I'll be able to tear off one or two bags as I need them.

I wish we had a CostCo here - I'd buy a membership in a Sarasota
second. We have a Sam's Club and I used to was a member. But, since
Sam snuffed it and his heirs turned the company over to the $$$$
people it hasn't been the same. I refuse, on principle, to do business with any part of WalMart.

We prefer Costco but Sam's came to WF about 8 years ago. I've heard
rumors in the past, and again in the past few weeks, that we may be getting a Costco also. We fill our propane tanks thru Costco as the
only place in town that does it charges a flat rate, no matter how
empty (or full) your tank is. Costco will pro rate it.

I addressed this in my reply to XXCarol.

Not much money in that batch of chiken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of
weeks ago so now we've got about 5 vaccuum bags in the freezer, each
with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the
smoked beef roast that Dale Shipp gifted me at the last echo picnic he
and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're enjoying it.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform slices. Otherwise - my knives are *always* kept sharp. And veggies, etc needed
uniform slicing get done on my mandoline.

Another of the shrimp recipes - for tonight's dinner.

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

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

4 tb Butter
2 tb Minced onion
1 tb (to 2 tb) Minced bell pepper
4 tb Flour
1/2 tb Dry mustard (Colman's)
2 c Whole milk
2 c (to 3 c) cooked, tail-off
- shrimp
1 c Buttered bread crumbs

Melt butter and cook onion and bell pepper until tender.
Blend in flour and mustard. Add milk and cook until
thickened, stirring constantly. Add shrimp.

Pour into a greased casserole, cover with the buttered
crumbs and pop into a moderate (350-|F/175-|C) oven about
twenty minutes.

Makes 6 servings

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Kitchen

MMMMM

... An apple is an excellent thing until you have tried a peach.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Chooken was:Farmhouse B'f
By: Dave Drum to Carol Shenkenberger on Sun Feb 04 2024 07:13 am


Interesting on the deboning a thigh, but not useful in the specific case (sorry). It was a stir fry and needed was the speed factor of cooking.

I suspect the tank bit was for Ruth? I have natural gas from the city line at the street.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Interesting on the deboning a thigh, but not useful in the specific
case (sorry). It was a stir fry and needed was the speed factor of cooking.

Still it's a nice skill to have I demoed it at the picnic that Janis
hosted for the dish I was cooking as my part of the grub. Once the meat
and bone are separated my practice is to pop the meat into the freezer
until it "stiffens up" and is not so squirmy . That lets me make more
even cuts with less danger of contributing blood to the dish.

I suspect the tank bit was for Ruth? I have natural gas from the city line at the street.

It was. I noted in my reply to her that I had already commented in the
reply to you. I too have natural gas at my home and I expect that she
does also. But, I have a gas grill and a weed burner. Ruth and Steve
have a travel trailer which will use propane for heating and cooking.

I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together the shrimp, 1 tbsp
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).

To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.

by Ali Slagle

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Some of the worst mistakes of my life have been haircuts -- Jim Morrison --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than
the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a well stocked spice cabinet. (G)

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles,
and grater.

Quickest and easiest way to add flavor is to cook it over a wood fire
grill. May not be the quickest way to cook but it does add flavor fast.

Not much money in that batch of chiken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of
weeks ago so now we've got about 5 vaccuum bags in the freezer, each
with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the
smoked beef roast that Dale Shipp gifted me at the last echo picnic he
and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're enjoying it.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform
slices. Otherwise - my knives are *always* kept sharp. And veggies,
etc needed
uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye.
Plus, the cutting board goe into the dishwasher, knife into dish water,
only one thing to clean by hand. (G)

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had
calabash fried shrimp with a side salad and fruit cup, brought the fruit
and about half the shrimp home. Should have gone with the Greek salad as
mine was a lot of lettuce and red onion, a couple of slices each of
(roma) tomato and cucumber. Least offensive dressing was vinegar and oil
& that's what they brought out--small cups each of red wine vinegar and
(I think) canola oil. Steve got the the Greek salad; he had feta and
kalamata olives plus a pepperincini pepper--next time I'll go with that.

... An apple is an excellent thing until you have tried a peach.

Ain't that the truth? (G)


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


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

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

Re: Chooken
By: Dave Drum to Carol Shenkenberger on Mon Feb 05 2024 06:12 am

Carol Shenkenberger wrote to Dave Drum <=-

Interesting on the deboning a thigh, but not useful in the specific case (sorry). It was a stir fry and needed was the speed factor of cooking.

Still it's a nice skill to have I demoed it at the picnic that Janis
hosted for the dish I was cooking as my part of the grub. Once the meat
and bone are separated my practice is to pop the meat into the freezer
until it "stiffens up" and is not so squirmy . That lets me make more
even cuts with less danger of contributing blood to the dish.

I suspect the tank bit was for Ruth? I have natural gas from the city line at the street.

It was. I noted in my reply to her that I had already commented in the
reply to you. I too have natural gas at my home and I expect that she
does also. But, I have a gas grill and a weed burner. Ruth and Steve
have a travel trailer which will use propane for heating and cooking.

I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together the shrimp, 1 tbsp
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).

To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.

by Ali Slagle

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Some of the worst mistakes of my life have been haircuts -- Jim Morrison

I don't recall the demo. I might have stepped out for a bit? Handy skill to have!

Like you, I have cooking alternatives but the stove here is gas so with a lighter, I can keep on cooking. Also for winter, I have a fireplace and the gear to cook with it plus a butane burner unit.

Mostly I'd worry about freezing pipes to the laundry room. That would be bad news.

Tonight, making this again. I made a simple stir fry last night served over rice. Today I make fried rice with leftover stir fry mixed in. Both already cooked, just add a scrambled egg and butter for 'frying rice'. How much butter depends on how much rice,
https://postimg.cc/14k5qCTH

(earlier picture but same dish mostly).

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Ruth Haffly wrote to Dave Drum <=-

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a well stocked spice cabinet. (G)

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles,
and grater.

Quickest and easiest way to add flavor is to cook it over a wood fire grill. May not be the quickest way to cook but it does add flavor fast.

As may be. And depending on the wood used. Then there's the convenience
factor. Lots easier to fire up the stove than the grill or fire pit.

8<----- HACK ----->8

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform
slices. Otherwise - my knives are *always* kept sharp. And veggies,
etc needed uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye. Plus, the cutting board goe into the dishwasher, knife into dish water, only one thing to clean by hand. (G)

I don't have a mechanical dishwasher. Just the meat ones at the ends of
my arms. Bv)= If I'm doing quantity or the stuff needs to be uniform
for presentation or ease of cooking the mandoline and the "onion" chopper
get a workout. Mostly they clean up with a good hot water rinse - unless
I've been cutting meats.

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had calabash fried shrimp with a side salad and fruit cup, brought the
fruit and about half the shrimp home. Should have gone with the Greek salad as mine was a lot of lettuce and red onion, a couple of slices
each of (roma) tomato and cucumber. Least offensive dressing was
vinegar and oil & that's what they brought out--small cups each of red wine vinegar and (I think) canola oil. Steve got the the Greek salad;
he had feta and kalamata olives plus a pepperincini pepper--next time
I'll go with that.

I wish we had a Greek restaurant here. Closest thing is the Star 66 Cafe
at the truck 'rm up stop. The owners are from Macedonia and Albania -
IOW Northern Greece .... same chow. Their only regular Greek offering
is spanokopita. Once in a while Janos (John) will have a jones for some spanokopita w/bechamel. It's not popular with the truckers but he has a
list of people (like me) who will show up and help him eat it if he lets
us know it will be on the menu.

I don't understand why they don't ad this soup to their mix. They are
known throughout the area for great soups.

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

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

4 c Water
2 lb Bone-in, skin-on chicken
- thighs and/or legs
1 md White onion, quartered
2 lg Carrots; in chunks
2 Ribs celery; in chunks
2 Bay leaves
1/4 c Long-grain white rice;
- rinsed, drained
1 Egg white; room temp
3 Egg yolks; room temp
1 tb Lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill &
- oregano; garnish (opt)
Fresh lemon zest; garnish
- (opt)

PREPARE THE CHICKEN BROTH: In a large soup pot, combine
the water, chicken, onion, carrots, celery and bay
leaves. Bring to a boil over medium-high heat and then
reduce to a simmer. Let cook for 2-3 hours, skimming
foam from the top, as needed, until a rich chicken broth
forms. (Learn more about making chicken broth, if this
is new to you.)

After 2-3 hours, discard the veggies and bay leaves and
remove the chicken from the broth. Separate the chicken
meat from the skin and bones, shred and set aside.

Step 3: Cook the rice Remove 1 cup of broth from the
stockpot and set aside. Then, bring the remaining broth
back to a boil and add the rice. Reduce to a simmer and
cook the rice until tender, about 15-20 minutes.

EDITOR'S TIP: You may be tempted to skip rinsing your
rice, but please, don't. Rinsing the rice removes
surface starch from individual grains, which can cause
them to become gummy as they cook and clump together.
For fluffy rice with a better texture, always rinse!

PREPARE THE AVGOLEMONO: While the rice cooks, prepare
the avgolemono. In a stand mixer fitted with a whisk
attachment, beat the egg whites to soft peaks; it will
take 2-3 minutes.

Then, add the egg yolks and beat for another 1-2 minutes
until frothy. Slowly add the lemon juice and zest and
stir to combine. Then, temper the lemon-egg mixture by
gradually adding the reserved cup of hot broth to the
mixer in a slow, steady stream while whisking
continuously. Continue to beat the mixture until
well-blended; 1-2 minutes.

ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
to the pot of broth and fully cooked rice on the stove.
Stir to combine and then bring the soup to a simmer. Add
salt and pepper and cook for 10-12 minutes, or until the
soup thickens.

Ladle the soup into bowls and top with a bit of the
reserved shredded chicken, if desired. Garnish with
fresh parsley, dill, oregano and lemon zest, and serve
with crusty bread.

NOTE: You can save a lot of time by opting for a
high-quality store-bought chicken broth rather than
making your own. Simply pick up this recipe at Step 3
if using store-bought broth.

UDD NOTE: Broth is easy and easily done on an otherwise
lazy Saturday afternoon. And making the broth also gives
you the shredded chicken for many recipes.

Lauren Habermehl, Mikwaukee, Wisconsin

Makes: 4 - 6 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Nazis hate being called Nazis. But not enough to stop being Nazis.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Carol Shenkenberger wrote to Dave Drum <=-

I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

8<----- EDIT ----->8

I don't recall the demo. I might have stepped out for a bit? Handy
skill to have!

You may have been out back where MLoo was "husking" the durian.

Like you, I have cooking alternatives but the stove here is gas so with
a lighter, I can keep on cooking. Also for winter, I have a fireplace
and the gear to cook with it plus a butane burner unit.

That first part threw me for a bit until I realised that newer gas stoves
have piezo-electric igniters. All the ones I ever owned had pilot lights.
But, then, I'm lookng 82 years old in its unblinking eyes.

Mostly I'd worry about freezing pipes to the laundry room. That would
be bad news.

I worry about the pipes in my kitchen. The house is on a slab and the
water supply for the kitchen sink runs in an outside (insulated, but
stil) wall. When we had out cold snap (-15ºF) after it being speedo
weather on Xmas I opened the cabinet doors beneath the sink to prevent
huge inconvenience (and plumbing bills)

Tonight, making this again. I made a simple stir fry last night served over rice. Today I make fried rice with leftover stir fry mixed in.
Both already cooked, just add a scrambled egg and butter for 'frying rice'. How much butter depends on how much rice, https://postimg.cc/14k5qCTH

(earlier picture but same dish mostly).

Were some of those red strips chilies? Or was that just the way they
laid in the rice? I do some stir fries once in a while but we have a
*very* good selection of Asian restaurants here ... and enough of them
are authentic the let me sample Japanese, several regions of Chinese,
That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai
places is owned by a Burmese family - Thai Basil.

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

Title: Black Pepper Pork
Categories: Thai, Pork, Chilies, Vegetables
Yield: 4 servings

385 g (10 oz) pork tenderloin;
- sliced
1 md White onion; thin sliced
6 cl Garlic; minced
1 Red bell pepper; in thin
- strips
2 Prik chee nu daeng chilies;
- (Red Birdseye) chopped
1 Thumb-sized piece Ginger; in
- thin strips
1/4 C Oyster sauce
1 tb Black peppercorns
1 tb Sugar
1 tb Oil
1/4 c Spring onions; chopped

Heat oil in a wok.

Sautee pork until slightly brown.

Add the garlic, ginger, Thai chilies, and black pepper
corns. Sautee until aromatic.

Add the onions and bell peppers. Sautee until onions
are slightly translucent.

Add the sugar and oyster sauce and stir for a minute.

Garnish with chopped spring onions.

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

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

Uncle Dirty Dave's Archives

MMMMM


... MS-DOS=suit & tie, Macintosh=cool shades, Amiga=high heels & leather
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Chooken
By: Dave Drum to Carol Shenkenberger on Tue Feb 06 2024 06:50 am

Carol Shenkenberger wrote to Dave Drum <=-

I also have a camping stove - although it doesn't get a lot of use now that I've retired from competitive chilli cooking. Still it's nice to know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

8<----- EDIT ----->8

I don't recall the demo. I might have stepped out for a bit? Handy skill to have!

You may have been out back where MLoo was "husking" the durian.

Like you, I have cooking alternatives but the stove here is gas so with a lighter, I can keep on cooking. Also for winter, I have a fireplace and the gear to cook with it plus a butane burner unit.

That first part threw me for a bit until I realised that newer gas stoves have piezo-electric igniters. All the ones I ever owned had pilot lights. But, then, I'm lookng 82 years old in its unblinking eyes.

Mostly I'd worry about freezing pipes to the laundry room. That would be bad news.

I worry about the pipes in my kitchen. The house is on a slab and the
water supply for the kitchen sink runs in an outside (insulated, but
stil) wall. When we had out cold snap (-15ºF) after it being speedo
weather on Xmas I opened the cabinet doors beneath the sink to prevent
huge inconvenience (and plumbing bills)

Tonight, making this again. I made a simple stir fry last night served over rice. Today I make fried rice with leftover stir fry mixed in. Both already cooked, just add a scrambled egg and butter for 'frying rice'. How much butter depends on how much rice, https://postimg.cc/14k5qCTH

(earlier picture but same dish mostly).

Were some of those red strips chilies? Or was that just the way they
laid in the rice? I do some stir fries once in a while but we have a
*very* good selection of Asian restaurants here ... and enough of them
are authentic the let me sample Japanese, several regions of Chinese,
That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai
places is owned by a Burmese family - Thai Basil.

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

Title: Black Pepper Pork
Categories: Thai, Pork, Chilies, Vegetables
Yield: 4 servings

385 g (10 oz) pork tenderloin;
- sliced
1 md White onion; thin sliced
6 cl Garlic; minced
1 Red bell pepper; in thin
- strips
2 Prik chee nu daeng chilies;
- (Red Birdseye) chopped
1 Thumb-sized piece Ginger; in
- thin strips
1/4 C Oyster sauce
1 tb Black peppercorns
1 tb Sugar
1 tb Oil
1/4 c Spring onions; chopped

Heat oil in a wok.

Sautee pork until slightly brown.

Add the garlic, ginger, Thai chilies, and black pepper
corns. Sautee until aromatic.

Add the onions and bell peppers. Sautee until onions
are slightly translucent.

Add the sugar and oyster sauce and stir for a minute.

Garnish with chopped spring onions.

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

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

Uncle Dirty Dave's Archives

MMMMM

... MS-DOS=suit & tie, Macintosh=cool shades, Amiga=high heels & leather

Yes, more 'modern gas stove/oven' than the old ones with pilot lights (grin).

On the stir fry, the bits were bell peppers cut to strips but some were further cut to sortof square shapes. We did that rice dish last night again. It's always good and super easy since it was all cooked already leaving you to just melt butter and add leftover rice and stir fry then toss it about to heat it up.

10 minutes at most.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Like you, I have cooking alternatives but the stove here is gas so with a lighter, I can keep on cooking. Also for winter, I have a fireplace and the gear to cook with it plus a butane burner unit.

That first part threw me for a bit until I realised that newer gas stoves have piezo-electric igniters. All the ones I ever owned had pilot lights. But, then, I'm lookng 82 years old in its unblinking eyes.

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

Tonight, making this again. I made a simple stir fry last night served over rice. Today I make fried rice with leftover stir fry mixed in. Both already cooked, just add a scrambled egg and butter for 'frying rice'. How much butter depends on how much rice, https://postimg.cc/14k5qCTH

(earlier picture but same dish mostly).

Were some of those red strips chilies? Or was that just the way they
laid in the rice? I do some stir fries once in a while but we have a
*very* good selection of Asian restaurants here ... and enough of them
are authentic the let me sample Japanese, several regions of Chinese,
That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai
places is owned by a Burmese family - Thai Basil.

8<----- RECIPE REMOVED ----->8

Yes, more 'modern gas stove/oven' than the old ones with pilot lights (grin).

On the stir fry, the bits were bell peppers cut to strips but some were further cut to sortof square shapes. We did that rice dish last night again. It's always good and super easy since it was all cooked already leaving you to just melt butter and add leftover rice and stir fry then toss it about to heat it up.

10 minutes at most.

I'm more likely to do Cajun than Asian rice dishes. I've got a wok as
well as a wok "skillet" and I've made a number of Chinese, Thai, etc
dishes. But they always seem to taste better down the restaurant. Bv)=

I'm good enough at Cajun that I've had natives of Louisana ask me if I
was (or my mother was) from there. Bv)=

This works with crawdads, too.

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

Title: N.Y.T. Shrimp Etouffee
Categories: Seafood, Vegetables, Chilies, Herbs
Yield: 4 servings

4 tb Unsalted butter
1 Yellow onion; fine chopped
2 Celery ribs; thin sliced
1/2 Bell pepper; fine chopped
4 cl Garlic; minced
3 tb All-purpose flour
2 tb Tomato paste
3/4 c Chicken stock
1 tb Hot sauce; to taste
1 Dried bay leaf
2 ts Tony Chachere's or homemade
- Creole seasoning
Salt & pepper
1 lb Shrimp; peeled, deveined
1 Scallion; green parts
- chopped
White rice; for serving

In a large skillet, melt the butter over medium-high
heat. Add the onion, celery and bell pepper, and cook
until softened, about 7 minutes. Add the garlic and cook
until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir
constantly until lightly toasted, about 5 minutes. Add
the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the
liquid is reduced by half, about 3 minutes. Add the hot
sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
1/2 teaspoon pepper. Bring to a boil, and cook until the
mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer
until the shrimp is cooked through and opaque, about 5
minutes, turning each piece halfway through. Remove from
the heat. Taste and adjust seasoning. Sprinkle the
scallions on top. Serve warm over rice.

By: Vallery Lomas

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Whatever it was in Italy it will be something else in New York.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles,
and grater.

Quickest and easiest way to add flavor is to cook it over a wood fire grill. May not be the quickest way to cook but it does add flavor fast.

As may be. And depending on the wood used. Then there's the
convenience factor. Lots easier to fire up the stove than the grill or fire pit.

Yes, and raid the spice cabinet for the seasoning of choice.

8<----- HACK ----->8

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform
slices. Otherwise - my knives are *always* kept sharp. And veggies,
etc needed uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye. Plus, the cutting board goe into the dishwasher, knife into dish water, only one thing to clean by hand. (G)

I don't have a mechanical dishwasher. Just the meat ones at the ends
of my arms. Bv)= If I'm doing quantity or the stuff needs to be
uniform
for presentation or ease of cooking the mandoline and the "onion"
chopper get a workout. Mostly they clean up with a good hot water
rinse - unless I've been cutting meats.

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had calabash fried shrimp with a side salad and fruit cup, brought the
fruit and about half the shrimp home. Should have gone with the Greek salad as mine was a lot of lettuce and red onion, a couple of slices

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania -
IOW Northern Greece .... same chow. Their only regular Greek offering
is spanokopita. Once in a while Janos (John) will have a jones for
some spanokopita w/bechamel. It's not popular with the truckers but he
has a list of people (like me) who will show up and help him eat it if
he lets us know it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro)
place in WF but for a good sit down Greek meal we need to go into
Raleigh.

I don't understand why they don't ad this soup to their mix. They

are DD> known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

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


... It isn't hard to meet expenses...they're everywhere!

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

Ruth Haffly wrote to Dave Drum <=-

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

When I am washing my knives they never leave my hand until they are put
in the dish rack. No worriews there.

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had calabash fried shrimp with a side salad and fruit cup, brought the
fruit and about half the shrimp home. Should have gone with the Greek salad as mine was a lot of lettuce and red onion, a couple of slices

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania - IOW Northern Greece .... same chow.

Their only regular Greek offering is spanokopita. Once in a while
Janos (John) will have a jones for some spanokopita w/bechamel.
It's not popular with the truckers but he has a list of people
(like me) who will show up and help him eat it if he lets us know
it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

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

Title: Chinese Turkey Soup *
Categories: Poultry, Crockpot, Vegetables
Yield: 6 Servings

1 lb Turkey meat; 3/4"-1" cubes
1/2 c Celery; sliced diagonally
8 Fresh mushrooms
29 1/2 oz (2 cans) chicken broth
1 tb Soy Sauce
2 tb Lemon juice
2 tb Cornstarch

Place turkey cubes, celery, mushrooms, chicken broth, and
soy sauce in Crock-pot. Cover and cook on LOW 8 to 10
hours or on HIGH for 4 to 6 hours. Before serving, mix
lemon juice and cornstarch together, mix into soup. Cover
and cook on HIGH 20 to 30 minutes.

Source: Dining Lite, Rival Crock-Pot. This recipe has been
developed for the 3 1/2 and 4 quart model Crockpot. Rival
Home Economics Dept.

* Soy sauce does not necessarily make this a Chinese
dish. Or even Oriental, for that matter - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... They couldn't hit an elephant at this dist...
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

When I am washing my knives they never leave my hand until they are
put in the dish rack. No worriews there.

I always put knives in one specific area and move any soap suds aside
before putting my hand there. Handles are always pointed toward me so I
can grab them first.

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania - IOW Northern Greece .... same chow.

Their only regular Greek offering is spanokopita. Once in a while
Janos (John) will have a jones for some spanokopita w/bechamel.
It's not popular with the truckers but he has a list of people
(like me) who will show up and help him eat it if he lets us know
it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

This would probably freeze well also. I made chicken/rice soup last
night using a rice blend. Much better than the canned stuff or even home
made with just brown rice.


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


... I DID Read The Docs! Honest! Oh, *That* page...

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

Ruth Haffly wrote to Dave Drum <=-

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

When I am washing my knives they never leave my hand until they are
put in the dish rack. No worriews there.

I always put knives in one specific area and move any soap suds aside before putting my hand there. Handles are always pointed toward me so I can grab them first.

We each have our methods which we are comfortable using. Dennis seems to
wash dishes by erosion under a running hot water tap w/no soap (s'truth).

I've told him to leave my dishes and I'll do them later - w/Dawn, a dish
brush and a 3M sponge w/scrubbie on the back.

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania - IOW Northern Greece .... same chow.

Their only regular Greek offering is spanokopita. Once in a while
Janos (John) will have a jones for some spanokopita w/bechamel.
It's not popular with the truckers but he has a list of people
(like me) who will show up and help him eat it if he lets us know
it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

No doubt, but this is a busy 24/7 truck stop (and general public) place
which is seldom less the 40% full.

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

This would probably freeze well also. I made chicken/rice soup last
night using a rice blend. Much better than the canned stuff or even
home made with just brown rice.

I did ask ... and I was right. I make this soup for "special" occasions
usually w/chicken but sometimes using leftover turkey. I makes a *LOT*
for a pair of old bachelors. Fortunately it freezes well.

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

Title: Hearty Chicken, Vegetable & Wild Rice Soup
Categories: Poultry, Vegetables, Rice, Herbs, Cheese
Yield: 19 Servings

2 lb Chicken; bone in
4 qt Water or chicken broth
1/2 md Onion; peeled
1 lg Carrot; in 2-3 pieces
1 lg Celery rib; halved
2 Bay leaf
4 tb Chicken base; omit if using
- chocken broth

MMMMM----------------------------SOUP---------------------------------
4 oz Wild rice
3 lg Carrots; in 1/2" pieces
3 lg Celery ribs, large dice
1/2 md Onion; large dice
2 md Zucchini; large dice
1/2 lb Fresh mushrooms; sliced
14 oz Can diced tomatoes; drained
Parmesan cheese rind cut in
- in 3 square 1" pieces
Black pepper

FOR THE STOCK - In a large stock pot, bring the chicken,
water, onion, carrot, celery and bay leaves to a boil.
Boil until the chicken is cooked through. Remove the
chicken, shred and return to the pot. Discard the bones.
Add the soup base and stir to dissolve. If starting with
cooked turkey, mix with water, bay leaves and soup base
and bring to boil.

FOR THE SOUP - After returning the chicken to the pot,
bring back to boil. Add the wild rice and cook for 15
minutes. Remove the stock veggies (onion, carrot, celery
and bay leaves) and discard. Add the diced carrots,
celery and onion and cook for 15 minutes. Add zucchini,
mushrooms and tomatoes and cook for another 10 minutes.
Add the Parmesean cheese rinds, if using, and the pepper
and cook for another 5-10 minutes more until the cheese
gets melty.

Serve with biscuits or bread.

From Penzy's Thanksgiving; submitted by Brother Aelred

SERVES: 18-20

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... The county fair circuit is desperate for outlandish new fried foods.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

When I am washing my knives they never leave my hand until they are
put in the dish rack. No worriews there.

I always put knives in one specific area and move any soap suds aside before putting my hand there. Handles are always pointed toward me so I can grab them first.

We each have our methods which we are comfortable using. Dennis seems
to wash dishes by erosion under a running hot water tap w/no soap (s'truth).

One of my dad's housekeepers did that too; I tried to get to the dishes
before she did so I could use some soap.

I've told him to leave my dishes and I'll do them later - w/Dawn, a
dish brush and a 3M sponge w/scrubbie on the back.

I use a dish cloth (crocheted cotton), usually Palmolive dish soap and
various scrubbers as needed. Several years ago one of our daughter gave
us a chain mail scrubber for cast iron, plus we have assorted other
nylon and silicone scrubbers.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

No doubt, but this is a busy 24/7 truck stop (and general public)
place which is seldom less the 40% full.

So he usually sells out of it? I had the impression that he usually had
left overs, which, as I said, could be frozen.

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

This would probably freeze well also. I made chicken/rice soup last
night using a rice blend. Much better than the canned stuff or even
home made with just brown rice.

I did ask ... and I was right. I make this soup for "special"
occasions usually w/chicken but sometimes using leftover turkey. I
makes a *LOT*
for a pair of old bachelors. Fortunately it freezes well.

Title: Hearty Chicken, Vegetable & Wild Rice Soup
Categories: Poultry, Vegetables, Rice, Herbs, Cheese
Yield: 19 Servings

Lundberg makes a nice rice blend that we like for a lot of things. It
has wild rice, red and brown rice and at least one other kind, forget
right now what. It used to have a green rice in the mix but they
discontinued that some years ago, much to our disappointment. I'd
originally bought some at a natural foods store in HI, just to try for something different, and Steve really liked it so it became a regular
purchase.

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


... It isn't hard to meet expenses...they're everywhere!

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

Ruth Haffly wrote to Dave Drum <=-

We each have our methods which we are comfortable using. Dennis seems
to wash dishes by erosion under a running hot water tap w/no soap (s'truth).

One of my dad's housekeepers did that too; I tried to get to the dishes before she did so I could use some soap.

I've told him to leave my dishes and I'll do them later - w/Dawn, a
dish brush and a 3M sponge w/scrubbie on the back.

I use a dish cloth (crocheted cotton), usually Palmolive dish soap and various scrubbers as needed. Several years ago one of our daughter gave
us a chain mail scrubber for cast iron, plus we have assorted other
nylon and silicone scrubbers.

If I find any of the commonly shared dinnerware in the drainer and I
know I haven't washed it - it gets a re-wash. Bv)=

I've come to prefer Dawn over the years. It really does a great job of
cutting the grease and reducing the amount of "elbow grease" that needs applied to the task.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

No doubt, but this is a busy 24/7 truck stop (and general public)
place which is seldom less the 40% full.

So he usually sells out of it? I had the impression that he usually had left overs, which, as I said, could be frozen.

Your impression is correct. Even though it's a busy place many/most of
the diners have blinders on when ordering their grub. No one is ready
to try something new. Sadly, if they would try it they would probably
like it .... as has everyone I've talked into trying it.

8<----- SKIP ----->8

Lundberg makes a nice rice blend that we like for a lot of things. It
has wild rice, red and brown rice and at least one other kind, forget right now what. It used to have a green rice in the mix but they discontinued that some years ago, much to our disappointment. I'd originally bought some at a natural foods store in HI, just to try for something different, and Steve really liked it so it became a regular purchase.

Well, that sent me to digging around on the Bing search engine. Red rice
is an actual cultiver - while green rice is just baby (immature) brown
rice ... which I had to tunnel down two layers to learn.

The title of this recipe says "Red Rice" but it, apparently. does not
use red rice as an ingredient. Bv)= Still, it looks good,

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

Title: Charleston Red Rice
Categories: Rice, Vegetables, Chilies, Pork
Yield: 8 servings

Nonstick cooking spray
6 sl Bacon
1 md Sweet onion; chopped
2 Celery ribs; chopped
1 lg Bell pepper; chopped
1 ts Kosher salt; more to taste
2 cl Garlic; minced
2 c Long-grain or Carolina gold
- rice; rinsed until water
- runs clear
14 oz Can tomato puree
1 1/2 c Chicken stock; more as
- needed
1 tb Hot sauce
1 ts Cajun seasoning
1 ts Granulated sugar
1/2 ts Black pepper
pn Ground cayenne
Parsley leaves; garnish

Set oven @ 350ºF/175ºC and coat a 9" X 13" baking dish
with cooking spray.

In a large (12") heavy skillet over medium heat, fry the
bacon until crisp, about 3 minutes per side. Remove the
bacon to paper towels to drain, leaving behind
drippings. Crumble the bacon and set aside.

In the same skillet, add the chopped onion, celery, bell
pepper and 1 teaspoon salt, and sauté until the onion is
translucent, about 5 minutes. Add garlic and sauté until
fragrant, another 30 seconds.

To the skillet, add the rinsed rice. Stir and toast the
rice for 30 seconds. Add the crumbled bacon, tomato
purée, stock, hot sauce, Cajun seasoning, sugar, pepper
and cayenne.

Bring the rice and vegetables to a boil, then reduce the
heat to low and simmer for about 5 minutes. Taste and
add salt, if needed.

Carefully transfer ingredients to the greased baking
dish. Cover the baking dish tightly with foil, and bake
until the rice is tender, about 40 to 50 minutes. Check
the rice after about 30 minutes to make sure all the
liquid is absorbed, and the rice is tender. (If it's too
dry or not cooked all the way through, add a few
tablespoons of water or stock at a time, if necessary,
and cook a little longer.) Fluff with a fork before
serving and garnish with parsley leaves.

By: Millie Peartree

Yield: 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Computers can't cook omelettes, even if asked.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)