Shawn Highfield wrote to DAVE DRUM <=-

I've never like gin. It's the juniper berries its flavoured with. Gag
a skunk out of a garbage can. I've been pretty much teetotal for

Laugh. I like the flavour of them.

To each his own said the old lady as she kissed a cow.

IIRC the last alcoholic anything I had was at the next-to-last echo
picnic at Dale & Gale Shipp's .... I shared a few beers with Glen
Jamieson who had flown in from Australia.

I've found some decent AF beer, and cap'n morgan's spiced AF rum is
good.

OK. I didn't realise they had stuff like AF "hard liquor". So I could
drink Rum & Coke all night and still drive.

I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to

She can have Cholula, she doesn't like it as it's too spicy for her. Remember I can't cook with any black pepper because it's spicy. She's very very very white. :)

Heat is an acquired thing. Since I like chilli con carnage I have to
keep my tolerances up. My friend (and fellow chilli cook), Les will
put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=

I do, however, enjoy an omelet w/green chilies.

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

Title: Green Chile & Cheese Omelette
Categories: Five, Chilies, Cheese
Yield: 1 Omelette

3 lg Eggs
2 oz (1/2 can) can green chilies
1 oz Shredded Cheddar or Pepper
- Jack cheese

Make an omelette with about a half can of chopped green
chilies and a handful of shredded sharp Cheddar cheese.
Those who like more heat can use more green chilies or
some jalapenos/serranos.

Basically, you beat the eggs with the chilies in a medium
bowl and then pour it into a hot (medium-high) frying pan
that's been greased with cooking spray or butter. When
the bottom is set, flip it and cook the other side. Add
the cheese on one half and fold the omelette as you slide
it onto a plate.

Top with salsa * if desired.

* I keep a container of green chile stew in the ice box
nearly all the time. I'll use that in place of or with
the salsa. - UDD

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

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

Thanks for that. It's a good day now since I've added to my store of knowledge.

Glad to be able to help, probably enlightened some other folks here
also.

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

You're talking 2 different ingredients/purposes there. Gluten is not a binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.

According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live
culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a
varsion from Chobani.

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

Title: Yogurt-Covered Pretzels
Categories: Five, Breads, Dairy, Snacks
Yield: 4 servings

15 oz Bag miniature pretzels
2 c Yogurt; your pick of flavor
- and variety
5 c Confectioners' sugar
1 c Melting chocolate; opt
2 tb Seedless preserves; your
- preferred flavor, opt

Set your oven @ 250ºF/121ºC.

Next, combine the confectioners sugar and yogurt in a
large mixing bowl and blend together with a handheld
mixer. If you choose to add any seedless preserves,
spoon them in and mix with the sugar and yogurt until
the mixture takes on the color of the preserves.

Alternatively, if you want to add chocolate to your
pretzel coating, put the melting chocolates in a
microwave-safe bowl and heat for 30 seconds or until
melted, then add to the yogurt mixture and mix until
well-blended.

Using tweezers, tongs or chopsticks, dip your pretzels
into your yogurt mixture one at a time, coating them
completely and laying them out on wire cooling racks
placed on top of baking sheets.

When all your pretzels are coated and laid out, turn the
oven off and place the baking sheets and wire racks
inside, leaving the door ajar to prevent the pretzels
from becoming soggy.

Let the coated pretzels harden for 3-4 hours, then
remove them from the oven. Enjoy! Make sure to store
your leftovers in an airtight container.

RECIPE FROM: https://sincerelynuts.com

Uncle Dirty Dave's Archives

MMMMM

... "Gratitude is merely the secret hope of further favors." de La
ochefoucauld
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Shawn Highfield <=-

Laugh. I like the flavour of them.

To each his own said the old lady as she kissed a cow.

True enough.

OK. I didn't realise they had stuff like AF "hard liquor". So I could drink Rum & Coke all night and still drive.

They do and you could! ;)

Heat is an acquired thing. Since I like chilli con carnage I have to
keep my tolerances up. My friend (and fellow chilli cook), Les will
put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=

I do like hot sauce on breakfast eggs, but as a rule I don't use a lot of
hot sauce and by no means am I a chili head.

Shawn

... If you have enough push you won't need any pull.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.

You're talking 2 different ingredients/purposes there. Gluten is not a binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.

According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

OK, I guess it is, but not how I thought it would work from years of
baking experience.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I
leave on the shelf. (G)


---
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)

Ruth Haffly wrote to Dave Drum <=-

According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

OK, I guess it is, but not how I thought it would work from years of baking experience.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters
will wake up and stoick it in larger quantity. Soon.

A 5 oz container of whatever is in the icebox makes a nice (and healty)
snack. And keeps my stomach from growling.

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

Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups

1 sm Cucumber; grated
2 c Greek-style yogurt
2 ts Garlic; minced
2 ts Distilled white vinegar
3 tb Extra-virgin olive oil
Salt & white pepper

Peel, seed, and coarsely grate the cucumber. Squeeze
the grated cucumber between your hands to extract as
much liquid as possible. You should have about a 1/2
cup of cucumber when finished.

Into the container of a food processor, place the
cucumber and all of the remaining ingredients. Pulse
to blend. *

Transfer the blended sauce to a bowl. Cover and chill
for at least 2 hours or overnight, to allow flavours
to meld. This sauce will keep for up to a week in the
refrigerator.

* original recipe called for "electric blender" but I
find that a food processor or bowl and whisk work much
better and allow a bit of texture in the finished
sauce. -- UDD

Makes about 2 1/2 cups of sauce.

Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993

Uncle Dirty Dave's Kitchen

MMMMM

... URA Pagan Redneck: If yore spirit critter is a 'possum.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger
quantity. Soon.

I've not seen that flavor but it does sound good. The Wegman's flavors
that I buy have the fruit on the bottom; I get the strawberry, peach and blueberry on a rotating basis, as well as the raspberry. A few months
ago, I got a 4 pack of strawberry; two of them had no fruit so I figure
they must have been slightly out of line with the dispenser but nobody
caught it. I just added some of the jam we had open; I think it was fig
at that time. (G)

A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.

it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.


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


... Computers run on smoke. They stop when it leaks out.

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

Ruth Haffly wrote to Dave Drum <=-

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger
quantity. Soon.

I've not seen that flavor but it does sound good. The Wegman's flavors that I buy have the fruit on the bottom; I get the strawberry, peach
and blueberry on a rotating basis, as well as the raspberry. A few
months ago, I got a 4 pack of strawberry; two of them had no fruit so I figure they must have been slightly out of line with the dispenser but nobody caught it. I just added some of the jam we had open; I think it
was fig at that time. (G)

A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.

it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.

My breakfast is usually fairly "hearty" as it is now one of my two meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In
which case the second meal is juist a snack oe vey light.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

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

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

2 Breakfast sausage patties;
- cooked
3 sl Bacon; cooked crisp
1/2 md Onion; coarse chopped
1 sm (or medium) bell pepper;
- any color, cored, chopped
2 c Shredded or diced hashbrown
- potatoes
4 oz Can chopped green chilies;
- drained, opt
2 sl Yellow cheese
2 lg Eggs
Salt and fresh ground pepper
- on the side.

Gather your ingresients and do the prep work, slicing,
dicing, etc.

Fry the sausage patties and the bacon to your desired
"doneness". Set aside to drain on paper towels.

In the fat left in the skillet saute' the potatoes with
the oinins and peppers amd chilies (if using)until the
potatoes are done to your liking. The onions should
be translucent and the pepper chunks softened.

Add the potato/vegetable mixture to your serving vessel
and top with the slices of cheese. Place the sausage and
bacon on the cheese.

In the fat remaining in the skillet cook the eggs to
your liking and slide them onto the meat to top the
dish, sit down and dig in.

Serves 1 (or two)

Uncle Dirty Dave's Kitchen

MMMMM

... "Art is science made clear" -- Jean Cocteau
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the

I've not seen that flavor but it does sound good. The Wegman's flavors that I buy have the fruit on the bottom; I get the strawberry, peach
and blueberry on a rotating basis, as well as the raspberry. A few

A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.

it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.

My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.

We still do 3 a day but 2nd and 3rd can be light or a bit heavier,
depending on what first one was. Today after church we went to a new to
town Mediterranian place. Steve had a Greek chicken wrap (stuffed more
than a gyro); I had the Greek chicken salad. Quite a bit of food so we
both had cheese & crackers and a red beet egg for supper. Interesting to
try but doubt we'll go back--very limited--and pricey menu.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's
orders. He said we could have a dog or cat OR I could breath. No brainer choice. (G)

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


... Myth #1: The computer only does what you tell it to do.

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

Re: Yoghurt was:Gluten was: R
By: Dave Drum to Ruth Haffly on Fri Jul 12 2024 06:18 am

Ruth Haffly wrote to Dave Drum <=-

According to my research "Gluten is a protein found in wheat, rye, barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me. Bv)=

OK, I guess it is, but not how I thought it would work from years of baking experience.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger quantity. Soon.

A 5 oz container of whatever is in the icebox makes a nice (and healty) snack. And keeps my stomach from growling.

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

Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups

1 sm Cucumber; grated
2 c Greek-style yogurt
2 ts Garlic; minced
2 ts Distilled white vinegar
3 tb Extra-virgin olive oil
Salt & white pepper

Peel, seed, and coarsely grate the cucumber. Squeeze
the grated cucumber between your hands to extract as
much liquid as possible. You should have about a 1/2
cup of cucumber when finished.

Into the container of a food processor, place the
cucumber and all of the remaining ingredients. Pulse
to blend. *

Transfer the blended sauce to a bowl. Cover and chill
for at least 2 hours or overnight, to allow flavours
to meld. This sauce will keep for up to a week in the
refrigerator.

* original recipe called for "electric blender" but I
find that a food processor or bowl and whisk work much
better and allow a bit of texture in the finished
sauce. -- UDD

Makes about 2 1/2 cups of sauce.

Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993

Uncle Dirty Dave's Kitchen

MMMMM

... URA Pagan Redneck: If yore spirit critter is a 'possum.

I'm not a chobani fan. Not sure why. It 'tasts funny'? I like Activia but overall not too much into yogurt other than frozen. I do use plain yogurt in some recipes though.

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

Hi Ruth,
In a message to Dave Drum you wrote:

We've done similar, and still don't have a 4 legged Hoover, on
doctor's orders. He said we could have a dog or cat OR I could
breath. No brainer choice. (G)

I work with a women who's doctor said that too. She has 3 cats and
2 dogs. Suffers for it horribly but said Life isn't worth living without
her pets.

Now that our two owners passed away leaving us our freedom we
are not in the market for another cat EVER, and would only consider
a dog after retired.

Shawn


* SeM. 2.26 * Wisemen can earn profit on the wind
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Ruth Haffly wrote to Dave Drum <=-

My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.

We still do 3 a day but 2nd and 3rd can be light or a bit heavier, depending on what first one was. Today after church we went to a new to town Mediterranian place. Steve had a Greek chicken wrap (stuffed more than a gyro); I had the Greek chicken salad. Quite a bit of food so we both had cheese & crackers and a red beet egg for supper. Interesting
to try but doubt we'll go back--very limited--and pricey menu.

My town needs a Greek-oriented restaurant. We've a selection of Gyros
places and some places offer Greek specialties like Spanokopita, or
(rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive. Plus
all the real-Mex, Cal-Mem and Tex-Mex joints.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's orders. He said we could have a dog or cat OR I could breath. No
brainer choice. (G)

If nothing else, once the eggs are consumed the remiander makes good
leftovers for later.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

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

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

4 lb Lamb in 1 1/2" cubes
3 md Onions
1/2 c Lemon juice
1/2 c Olive oil
1 ts Garlic granules
1 tb Salt
1 ts Ground black pepper
1 ts Oregeno; dried
1 Fresh lemon; juiced

Cut lamb into 1-1/2" squares. Marinade in the olive oil,
lemon juice, garlic, oregeno, salt, and pepper for an hour
or two stirring occasionally.

Quarter onions, then cut into large pieces.

Place lamb and onion chunks on skewers alternating them as
you go. Grill over hot coals for about 20 minutes turning
every 5 minutes.

Squeeze fresh lemon over kabobs. Serve over white rice.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Archives

MMMMM

... Our lives are not in the lap of the gods, but in the lap of our cooks.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Carol Shenkenberger wrote to Dave Drum <=-

I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger quantity. Soon.

A 5 oz container of whatever is in the icebox makes a nice (and healty) snack. And keeps my stomach from growling.

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

Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups

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

I'm not a chobani fan. Not sure why. It 'tasts funny'? I like
Activia but overall not too much into yogurt other than frozen.
I do use plain yogurt in some recipes though.

I've not noticed that. But, then, I seldom do "plain" yoghurt. If I do
use plain yoghurt it's probably going to be as an ingredient.

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

Title: Garlic-Chive Mashed Potatoes
Categories: Potatoes, Dairy, Herbs
Yield: 4 Servings

4 1/2 c Potatoes; peeled, cubed
6 lg Garlic cloves; peeled
2/3 c Milk or cream
+=OR=+
2/3 c Chicken broth
1/2 c Plain yogurt
1/2 ts Salt
1/4 c Chopped fresh chives
Whole chives; opt, garnish

Place cubed potatoes and garlic in large saucepan and
cover with water; bring to a boil. Reduce heat, simmer
15 minutes or until tender; drain well.

Return potato and garlic to saucepan. Add liquid,
yogurt and salt; beat at medium speed of an electric
mixer until mixture is smooth. Add chopped chives and
stir well.

Garnish with whole chives, if desired

UDD Notes: I use a "ricer" to mash the tatties and the
garlic. Then whip the mix with a fork or a whisk.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... It is in its own little corner of the pizza universe.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

My town needs a Greek-oriented restaurant. We've a selection of Gyros places and some places offer Greek specialties like Spanokopita, or (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive.
Plus all the real-Mex, Cal-Mem and Tex-Mex joints.

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place
called "Flavour of India" located in a little out-of-the-way strip mall.
When my friends and I visited there the first time we were the only
non-Asians in the place. The buffet was great (and AFAIK authentic) and
I sampled some dishes I had only read about. Plus there was mango ice
cream offered for dessert. I quite liked that.

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I don't
often do dessert. Unless there is rhubarb pie on offer. Not strawberry/
rhubarb which I consider an abomination.

I had a version of this at Flavour of India - there was also chicken
biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

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

Title: Biryani w/Goat Meat
Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
Yield: 7 Servings

2 1/4 lb (1 kg) goat meat; preferably
- leg, in bite-size pieces
2 tb Garlic paste
2 tb Ginger paste
6 tb Oil; divided
2 lg Red onions; fine chopped
30 lg (to 40) curry leaves
2 Green chilies
2 tb Coriander powder
1 tb Ground cumin
1/2 ts Ground turmeric
1 tb Garam masala
Salt
2 c Hot water; divided
50 g (1 3/4 oz) tamarind root
700 g (3 c) basmati rice
2 lg Onions; thin sliced, garnish
2 Drops orange food coloring;
- opt
2 Drops green food coloring;
- opt

Put the goat meat with the garlic and ginger pastes in a large bowl
and mix well to coat the meat with the pastes. Set aside for 20
minutes.

While the meat is marinating, heat 3 tablespoons cooking oil in a
large, deep pot or pan over medium heat. Add the finely chopped
onions and fry until translucent.

Add the curry leaves and green chilies, and fry for 1 minute.

Add the powdered spices (coriander, cumin, turmeric, and garam masala)
and salt to taste and mix well and cook for 2 to 3 minutes. Stir often
to prevent burning.

Add the marinated meat. Stir well and often and cook until the meat is
browned.

Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is
tender. Keep checking at this stage as you do not want the meat
overcooked and soft.

While the meat is cooking, make the tamarind puree. Put the tamarind
in a plastic or glass bowl and pour 1/2 cup of hot water over it.
Allow the mixture to stand for 5 to 10 minutes.

Strain the tamarind and water mixture through a sieve (do not use a
very fine sieve) into a bowl to get tamarind puree.

Add tamarind puree to the curry when you feel the meat is almost done.
Stir well. Once the meat is cooked, set it aside and prepare the rice.

Put the rice in a colander and wash under running water until water
runs clear. Place in a large, deep cooking pot (preferably one
w/handles).

Add enough water to fully cover the rice, usually at least 4" over the
surface of the rice. Add salt to taste. Bring the rice to a boil.

Cook rice until almost done. (To determine when it has reached that
stage, remove a few grains from the pot and press between your thumb
and forefinger. The rice should mostly mash but will have a firm,
whitish core.) Turn off the heat and strain through a colander and
set aside.

Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions
until caramelized and golden brown. Drain and set aside on paper
towels for later use.

If you are using the food coloring, divide the rice into 3 equal
portions and put into separate dishes. Add the orange food coloring to
one portion of the rice and the green food coloring to another portion
of the rice. Leave the third portion white. With each portion, mix the
rice until all the grains are well colored. Set aside for 10 minutes.

Mix all 3 portions of rice together in a large bowl.

Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot
(which has a well-fitting cover). Evenly layer the cooked rice and
the meat (with its gravy) in the dish to form at least two sets of
layers (rice-meat-rice-meat-rice). Garnish with the caramelized
onions.

Cover the dish tightly. If your dish does not have a cover use two
layers of aluminum foil (shiny side of both layers facing down toward
the rice) and secure onto a dish with baking string. If you are using
a handi (a deep pot with a nicely fitting lid) which has a flat rim,
you can seal it by making a firm dough with flour and water and
pressing this over the joint of the handi's rim and cover. Place the
dish in the oven and cook for 20 minutes.

Turn off the oven or barbecue and let the dish sit in the oven or
barbecue until you are ready to eat. It's important that you only open
when you are ready to serve. The way to serve biryani is to gently dig
in with a spoon so you get through the layers.

By: Petrina Verma Sarkar

Yield: 6 to 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... The most useless single purpose kitchen gadget is an okra cooker.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Answering a msg of <Sat, 19 Jul 24>, from Dave Drum to Ruth Haffly:

Hi Dave,
In a message to Ruth Haffly you wrote:

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip
mall. When my friends and I visited there the first time we were the

Our front desk is manned by an Indian girl in the morning and she's
great for picking restaurants. I've tried every part of India and countries near there. The office favourite seems to be a family run place called Laroche. (I may be spelling that wrong - limited internet to search) which
is a Pakistani place specializing in rolls. Reminds me of a savoury pancake wrapped around good stuff. LOL With my current stomach issues it's a
good choice as I can get the paneer instead of a meat.



* SeM. 2.26 * Nothing bad said about you is ever untrue.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Shawn,

Came back to the camper the second night with a nasty attack, met her
and boys the next day at a neutral site.

Yes, you sound really bad!

I felt really bad too, had a few moments when I could hardly catch my
breath.

of months ago. Glad we don't have the pet food bills our girls do.

Oh yeah! LOL I can't believe how much more money we have without
our old girl cat. Having said that I miss her quite a bit.

I know the feeling; I still look around for our cocker spaniel and miss
having Jenny-cat in my lap. Sam (cocker spaniel) and the first kitten
we had when we were just married both enjoyed popcorn. Kitten wouldn't
leave Steve alone until he'd given her a handful, Sam mooched a piece
here, another one there, etc. We had an air popper when we had him; he
knew the sound of it firing up and would wait patiently, watching it, in
the kitchen until he got his share.

---
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)

Hi Ruth,
On <Sat, 19 Jul 24>, you wrote me:

knew the sound of it firing up and would wait patiently, watching it,
in the kitchen until he got his share.

Our two ate popcorn as well. Ruby more so then Mikey, he would
eat one or two just because he didn't want Ruby to get them all, but
you could tell she liked it more.

She was as bad as the Grandson. "Papa, are you making popcorn?"
he asks at midnight when he's supposed to be asleep. LOL



* SeM. 2.26 * Are those cookies made with real Girl Scouts?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Shawn,

knew the sound of it firing up and would wait patiently, watching it,
in the kitchen until he got his share.

Our two ate popcorn as well. Ruby more so then Mikey, he would
eat one or two just because he didn't want Ruby to get them all, but
you could tell she liked it more.

She was as bad as the Grandson. "Papa, are you making popcorn?"
he asks at midnight when he's supposed to be asleep. LOL

We made popcorn early enough in the evening that our girls were able to
get some before going to bed. Both the dog and cat wanted their share
and more--cat would get a handful and eat it, then kept pestering Steve
until he gave her some more. Sam (dog) would just sit there staring at
you with those big brown cocker spaniel eyes.......(G)

---
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)