Quoting Dave Drum to Shawn Highfield <=-

Even though I'd probably just drink Coke Zero and leave the Mock-cardi
in the bottle .... Hmmmmm .... do you know if they have a decent
tequila fake? Patron Anejo or Reposado are my favourite tequilas. Good enough to sip straight. Bv)=

Next time I place an order I'll grab from tequila and let you know. I've
been ordering from upside drinks so if you look on the website remember I
live in Canada and we pay faaar to much for everything.

Freshly ground blak pepper is enough heat for me at beakfast time. And some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

Shawn

... Desperate diseases require desperate remedies.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Freshly ground blak pepper is enough heat for me at beakfast

time. And

some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

Mike


--- Talisman v0.53-dev (Linux/armv7l)
* Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)

Hello Mikey,

Freshly ground blak pepper is enough heat for me at beakfast

time. And

some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

My pot of gold.

For Life,
Lee

--
Biden 2024 - Finisth The Job

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Quoting Mike Powell to Shawn Highfield <=-

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

Black, White, Red peppercorns mixed together in the pepper mill.
It comes pre mixed in a jar as "Rainbow Pepper" here.

Shawn

... No-bra speech: Point here, point there, shaky in between!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to DAVE DRUM <=-

Even though I'd probably just drink Coke Zero and leave the Mock-cardi
in the bottle .... Hmmmmm .... do you know if they have a decent
tequila fake? Patron Anejo or Reposado are my favourite tequilas. Good enough to sip straight. Bv)=

Next time I place an order I'll grab from tequila and let you know.
I've been ordering from upside drinks so if you look on the website remember I live in Canada and we pay faaar to much for everything.

Is that in comparo to the US prices? Or just raw numbers? The exchange
rate - since both currencies are decimal based and use dollars and cents
as units .... many moons ago when I was running the Hoosier Road Race
Tire program I crossed the border at Windsor (after a big hassle at the
customs check) and we set off in the directiob of Montreal on the 401.

Stopped for breakfast at a service plaza - where I noted that fuel was
sold by te litre, not by the gallon. Anyway, the breakfast prices were
a bit "much". But when I paid up at the end of the cafeteria line I gave
the clerk a U$20 and got back more than C$30 ib change and my breakfast receipt. - Which ilustrated for me better than books or pencil and paper
the exchange rate. Bv)=

Freshly ground black pepper is enough heat for me at beakfast time.
And some garlic-butter sauce over my fried cubes of hash browns.

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

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

Title: The Last Wife Of Henry VIII
Categories: Poultry, Fruits, Herbs, Booze, Mushrooms
Yield: 4 servings

1 3/4 lb Cornish hen; rinsed, patted
- dry inside and out

MMMMM--------------------------STUFFING-------------------------------
2 tb Brandy
1/4 c Tart Montmorency cherries;
- dried, pitted, unsweetened
1/4 c Dried apricots; rough chop'd
- in 1/4" dice
1 tb Olive oil
8 oz Baby bella mushrooms; wiped
- clean, coarse chopped
1/2 c Chopped onion
1 cl Garlic; finely chopped
3 c Mixed brown wild rice;
- cooked
1/4 ts Herbs de Provence; dried
1/2 ts Fresh rosemary; chopped
1 tb Pink peppercorns
1/16 ts Ground nutmeg
ds Cayenne pepper; opt
Salt & pepper
1 ts Coarse ground black pepper;
- to taste

Soak the cherries and dried apricots in the brandy
until plump, about 2 hours.

Heat the olive oil in a large skillet over medium heat
and add the onion, mushrooms and garlic. Saute until
the onions are translucent and mushrooms are cooked,
about 10 minutes. Add the plumped dried fruits into the
mushroom onion mixture and stir. Cool to room temp.

In a large bowl mix all of the stuffing ingredients
together and lightly stuff the inside of the Cornish
hen. Place remaining stuffing in a medium baking dish.

Put the hen on top and sprinkle with freshly ground
pepper and a little salt. Lightly cover any exposed
stuffing with aluminum foil.

Roast in a 350ºF/175ºC oven for about 1 1/2 hours,
until the internal temperature of hen is @ 180ºF/82ºC
and it is golden brown.

Check while roasting and cover any parts that are
getting too brown with aluminum foil. When done remove
from oven and let rest for about 10 minutes before
carving.

Garnish with fresh cherries, apricots and fresh rosemary
sprigs, if desired.

Serves 4.

RECIPE FROM: http://www.2stews.com

Uncle Dirty Dave's Archives

MMMMM

... A wise man gets more use from his enemies than a fool from his friends.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

I've been using a "Rainbow" blend in my pepper mill. It's quite nice.

In relation to pepper, what is a "Rainbow" blend?

Black, White, Red peppercorns mixed together in the pepper mill.
It comes pre mixed in a jar as "Rainbow Pepper" here.

Nice. I have seen black and white but wasn't sure what other colors were included. When I think "rainbow mix" I think of the mix of colored sugar crystals they put on top of sugar cookies, so that tells you where my brain
is. ;)

I will have to keep my eyes out for that the next time I am out of pepper.

Mike


* SLMR 2.1a * -
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Dave Drum to Shawn Highfield <=-

Is that in comparo to the US prices? Or just raw numbers? The exchange

Any prices I post are in CAD. I don't do the conversion, but we also pay
a lot of tax that you don't have. ie: For Andrea's birthday she wanted
fried fish, there is a restaurant that is celiac friendly (Seperate fryer, batter etc etc) and it's really good. 1 peice of halibut gluten free was $27.65, I got normal cod (no chips for either of us) and a large coleslaw,
and 2 cans of pop, $76.73 after delivery and tip.

at the customs check) and we set off in the directiob of Montreal on
the 401.

Would take 10x as long now. I travel the 401 daily and every day no matter what time there is a traffic jam now. Most travelled road in North America
I believe now.

gave the clerk a U$20 and got back more than C$30 ib change and my breakfast receipt. - Which ilustrated for me better than books or
pencil and paper the exchange rate. Bv)=

Laugh.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

Andrea who I've mentioned doesn't use pepper got it for me. I asked for
a big jar of peppercorn and this looked pretty. :) Now that I've been using
it I quite like it. Plus if I just need one type I can pick a fwe out. :)

Shawn

... To make up for being late this morning, I am leaving early.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Quoting Ruth Haffly to Shawn Highfield <=-

We have 2 pepper grinders, one for just black pepper, the other for
the Rainbow blend.

I'm so happy someone else knows what I'm talking about. LOL

salt, the other for Alii salt (a blend, we found in Hawaii and have
been using ever since). The regular salt is good for most uses, but
again, on something raw or a steamed egg, I'll use the Alii seasoning.

I'll have to look on amazon for that. I've been using a package of "pretzel" salt I got when I used to make pretzel's on my steamed eggs. The best
kitchen gadget I ever bought was the egg cooker. Perfect poached and hard steamed eggs every single time.

Shawn

... I am not an Economist. I am an honest man!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to DAVE DRUM <=-

Is that in comparo to the US prices? Or just raw numbers? The exchange

Any prices I post are in CAD. I don't do the conversion, but we also
pay a lot of tax that you don't have. ie: For Andrea's birthday she wanted fried fish, there is a restaurant that is celiac friendly
(Seperate fryer, batter etc etc) and it's really good. 1 peice of
halibut gluten free was $27.65, I got normal cod (no chips for either
of us) and a large coleslaw, and 2 cans of pop, $76.73 after delivery
and tip.

We pay 9.75% sales tax on general merch and restaurant grub. Groceries
just get hit 1% and prescriptions not at all. Gasoline is taxed at 9.75%
on top of the highway taxes.

at the customs check) and we set off in the directiob of Montreal on
the 401.

Would take 10x as long now. I travel the 401 daily and every day no matter what time there is a traffic jam now. Most travelled road in
North America I believe now.

When I lived in the Lost Angeleeze area (home of the freeway) I usually
too surface streets to work rather than the parking lot (Harbor Freeway)
as it was *much* quicker and not nearly so flustrating.

gave the clerk a U$20 and got back more than C$30 ib change and my breakfast receipt. - Which ilustrated for me better than books or
pencil and paper the exchange rate. Bv)=

Laugh.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

Andrea who I've mentioned doesn't use pepper got it for me. I asked
for a big jar of peppercorn and this looked pretty. :) Now that I've
been using it I quite like it. Plus if I just need one type I can pick
a fwe out. :)

I've see those in the spice aisles but always passed them by. But I do
carry a pepper mill in the car and often take it with when dining in a restaurant. Fresh ground *does* make a difference.

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

Title: Pork w/Garlic & Black Pepper
Categories: Oriental, Pork, Vegetables
Yield: 3 Servings

3 tb Peanut oil
4 tb Finely chopped garlic
1 lb Boneless pork; very thin
- sliced
2 tb Fish sauce
1 ts Black pepper; or more, fresh
- ground
1 tb Chopped coriander or parsley
- stems *

Heat wok and add peanut oil. Saute garlic for moment and
add pork. Cook 3-5 minutes then add remaining ingredients.
Stir for another minute or so then serve with plain fried
or steamed white rice.

* I use fresh basil instead of coriander. - UDD

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... There are 350 varieties of shark, not counting loan and pool.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

We have 2 pepper grinders, one for just black pepper, the other for
the Rainbow blend.

I'm so happy someone else knows what I'm talking about. LOL

We've been using it for years, so long that I don't remember when/how we
got started. (G) Our mix has black, white, red (or pink) and green.

salt, the other for Alii salt (a blend, we found in Hawaii and have
been using ever since). The regular salt is good for most uses, but
again, on something raw or a steamed egg, I'll use the Alii seasoning.

I'll have to look on amazon for that. I've been using a package of "pretzel" salt I got when I used to make pretzel's on my steamed eggs.
The best
kitchen gadget I ever bought was the egg cooker. Perfect poached and
hard steamed eggs every single time.

To me, that's a unitasker (Alton Brown's definition of something that
only does one thing. I steam my eggs either in a steamer insert for my 4
qt pot or one of these folding steamer baskets than can go in any pot.
The insert and basket can be used for steaming anything, not just eggs.
For poached eggs, we have a pan insert that holds 3 eggs (Steve usually
has 2, me, 1). Put the insert in something like a frying pan, add water,
steam the eggs. We also have a little pan that just does one egg;
Steve's parents had it but when they downsized to go into assisted
lving, he grabbed it from the pile of stuff they had for give away. We
also got a nice general purpose kitchen knife then.

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


... It works! Now, if only I could remember what I did.

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

Quoting Dave Drum to Shawn Highfield <=-

When I lived in the Lost Angeleeze area (home of the freeway) I

I'd have to hit up a search engine, but I think we passed LA as the most travelled freeway in NA.

I've see those in the spice aisles but always passed them by. But I do

It's pretty nice.

carry a pepper mill in the car and often take it with when dining in a restaurant. Fresh ground *does* make a difference.

I agree. If we do eat out we tend to do take out, just can't be bothered
with dealing with people. LOL

Shawn

... Beat inflation - steal!

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Ruth Haffly to Shawn Highfield <=-

I'm so happy someone else knows what I'm talking about. LOL

We've been using it for years, so long that I don't remember when/how
we got started. (G) Our mix has black, white, red (or pink) and green.

Same here, I forgot to mention the green when I typed the original
message.

To me, that's a unitasker (Alton Brown's definition of something that
only does one thing. I steam my eggs either in a steamer insert for my

I wouldn't bother using a proper steamer insert, it's way more work then
just adding a dribble of water and turning it on.

Shawn

... Modesty died when clothes were born.

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

When I lived in the Lost Angeleeze area (home of the freeway) I

I'd have to hit up a search engine, but I think we passed LA as the
most travelled freeway in NA.

I've see those in the spice aisles but always passed them by. But I do

It's pretty nice.

carry a pepper mill in the car and often take it with when dining in a restaurant. Fresh ground *does* make a difference.

I agree. If we do eat out we tend to do take out, just can't be
bothered with dealing with people. LOL

I, OTOH, enjoy people - for the most part. Except "extremists". That's
why my job is not work,\. And restaurant/cafe dining is as much a social occasion as it is a meal. Bv)=

Dining at home is pretty lonely as the fur kids are not conversational
at all. Other than a bark to be let out or back in.

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

Title: Rock Cafe Old Fashioned Greasy Hamburger
Categories: Five, Beef, Sandwiches
Yield: 1 Serving

1/4 lb Ground Beef; coarse ground
1/2 ts Salt; to taste
1/4 ts Pepper
1 ts Onion; fine chopped

Mix all ingredients, light pat into a burger about 1/2
inch thick. If you want a juicy burger, don't pack the
meat. If the meat is too lean, mix a little ground suet
with the patty.

Fry patty on grill or in an iron skillet for a few mins,
turn and cook a few mins longer. Overcooking dries out
the meat.

Lightly butter the top and bottom of a bun, place on
grill until golden brown. Spread mustard on bottom
half, pile with chopped onions, pickles, and meat
patty. Spread mayonnaise or mustard on top half of
bun. Pat the top of the bun with a spatula loaded
with hamburger grease.

Provide lettuce, tomato, and catsup to be used if
desired.

from my kitchen to ---> yours ... Dan Klepach

Recipe By: The Route 66 Cookbook

Uncle Dirty Dave's Archives

MMMMM

... "Quality means doing it right when no one is looking." -- Henry Ford
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

I'm so happy someone else knows what I'm talking about. LOL

We've been using it for years, so long that I don't remember when/how
we got started. (G) Our mix has black, white, red (or pink) and green.

Same here, I forgot to mention the green when I typed the original message.

Not a problem. I need to refill my grinder; this is a good reminder.

To me, that's a unitasker (Alton Brown's definition of something that
only does one thing. I steam my eggs either in a steamer insert for my

I wouldn't bother using a proper steamer insert, it's way more work
then just adding a dribble of water and turning it on.

Your choice, my choice. The pot came with the steamer insert and I can
use the insert for steaming more than eggs. Had an "oopsie" with the collapsable basket once--Steve put some eggs in it, put some water in a
small pot and then started the eggs to steam. I was in the back part of
the house working on a sewing project; Steve was in the front (near the kitchen) working on a frustrating project. All the water in the pot
evaporated and the pot started "welding" itself to the electric coil.
About that time Steve smelled it, went into the kitchen and picked up
the pot. A chunk of the hot aluminum bottom fell out onto the counter,
giving it a burn spot (this was a rental house), but not going below the surface. There's a product on the market called Gianni Granite--makes it
look like you have a granite counter top and goes over the formica.
Steve used that to restore the counter top, even impressed our landlord
when he saw it. The pot was also replaced. (G)

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


... I believe the technical term is OOPS!

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

Shawn Highfield wrote to Ruth Haffly <=-

can use the insert for steaming more than eggs. Had an "oopsie" with
the collapsable basket once--Steve put some eggs in it, put some
when he saw it. The pot was also replaced. (G)

I've done something similar. The stove in the woods (when it worked)
took forever to boil water and I wanted some boil in the bag muscles
one day. I feel asleep and it was the smell of that pot that woke me
up. LOL

I've never (so far) done anything like that. But Dennis, my housemate
went off somewhere and left his 12: cast iron skillet on the burner -
where he'd put it do dry out.

I went into the kitchen to load up my glass with ice cubes when I felt
the heat rolling off of the set-up. Thought about dropping an ice cube
or three into the hot skillet to see if it would crack - but, in the end
I juist clicked the burner off. Ruined the seasoning of the dratted old
thing.

And he wonders why I won't let him cook for me. Bv)=

A version of this is going to be my supper. Humphrey's has begun making
and selling ground bacon patties - which make this easy-peasy.

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

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Life is wasted on the living. - Douglas Adams
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Fri, 18 Jul 24>, you wrote me:

Shawn Highfield wrote to Ruth Haffly <=-

I've never (so far) done anything like that. But Dennis, my housemate

That was a stupid thing to do, I haven't done it since and probably won't
ever again.

end I juist clicked the burner off. Ruined the seasoning of the
dratted old thing.

His fault not yours.

And he wonders why I won't let him cook for me. Bv)=

Laugh.

A version of this is going to be my supper. Humphrey's has begun
making and selling ground bacon patties - which make this
easy-peasy.

Saving this as it looks darn good. I don't know that I'll make them
any time soon as I just can't process meat again.. Now it's all meat
except fish. I sure love my stomach.

Shawn


* SeM. 2.26 * Why do we park in driveways and drive on parkways?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

I've never (so far) done anything like that. But Dennis, my housemate

That was a stupid thing to do, I haven't done it since and probably
won't ever again.

end I just clicked the burner off. Ruined the seasoning of the
dratted old thing.

His fault not yours.

And he wonders why I won't let him cook for me. Bv)=

Laugh.

A version of this is going to be my supper. Humphrey's has begun
making and selling ground bacon patties - which make this
easy-peasy.

Saving this as it looks darn good. I don't know that I'll make them
any time soon as I just can't process meat again.. Now it's all meat except fish. I sure love my stomach.

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat this,
I think. But the cayenne (just a smidgen) might put Andrea off of it.

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

Title: Easy Crab Cakes
Categories: Seafood, Vegetables, Breads, Citrus
Yield: 4 servings

1 c Seasoned bread crumbs;
- divided *
2 Green onions; fine chopped
1/4 c Fine chopped red bell pepper
1 lg Egg; lightly beaten
1/4 c Mayonnaise
1 tb Lemon juice
1/2 ts Garlic powder **
1/8 ts Cayenne pepper
12 oz (2 cans) crabmeat; drained,
- flaked, cartilage removed
1 tb Butter

In a large bowl, combine 1/3 cup bread crumbs, green
onions, red pepper, egg, mayonnaise, lemon juice, garlic
powder and cayenne; fold in crab.

Place remaining bread crumbs in a shallow bowl. Divide
crab mixture into 8 portions; shape into 2-in. balls.
Gently coat with bread crumbs and shape in 1/2" thick
patties.

In a large nonstick skillet, heat butter over
medium-high heat. Add crab cakes; cook until golden
brown, 3-4 minutes on each side.

* I used crushed Ritz crackers
** or 1 teaspoon of garlic granules

Charlene Spelock, Apollo, Pennsylvania

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM




... If you can't sleep at night it's because you're still awake.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Mon, 21 Jul 24>, you wrote me:

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat
this, I think. But the cayenne (just a smidgen) might put Andrea off
of it.

I just leave most of the spice out and add it to my own serving, not as
good but it's a small price to pay for all the things she does for me. :)


* SeM. 2.26 * I'm not tense, just terribly alert!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat
this, I think. But the cayenne (just a smidgen) might put Andrea off
of it.

I just leave most of the spice out and add it to my own serving, not as good but it's a small price to pay for all the things she does for me.
:)

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your way
of handling it at your house. Anaheims, jalapenos and serranos have a
definite and detectable taste. I think once the heat gets above your
personal comfort level it overwhelms your sense of taste. Up to that
point the spiciness just enhances the flavour.

I won't recommend you mke this at home as it has both gluten and heat.
But, if you ever get the chance to have it ala carte - go for it. It's
right tasty if I do say so myself.

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

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

MMMMM

... Chefs, please stop trying so hard to be so pathetically trendy.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Wed, 23 Jul 24>, you wrote me:

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your

I can sneak a bit in and she'll be okay.

way of handling it at your house. Anaheims, jalapenos and serranos
have a definite and detectable taste. I think once the heat gets
above your personal comfort level it overwhelms your sense of taste.

I have lots of peppers here i use for my hot sauce. One thing about the
dried pepers they sure do last a while.

I won't recommend you mke this at home as it has both gluten and
heat. But, if you ever get the chance to have it ala carte - go for
it. It's right tasty if I do say so myself.

I've saved the recipe. We are getting new room mates so will try a few
more things, but I stick with GF flower everywhere.

Shawn

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Shawn Highfield wrote to Dave Drum <=-

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your

I can sneak a bit in and she'll be okay.

way of handling it at your house. Anaheims, jalapenos and serranos
have a definite and detectable taste. I think once the heat gets
above your personal comfort level it overwhelms your sense of taste.

I have lots of peppers here i use for my hot sauce. One thing about
the dried pepers they sure do last a while.

My only hot sauce is what I first made as a try for a more "garlicky"
version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

I won't recommend you mke this at home as it has both gluten and
heat. But, if you ever get the chance to have it ala carte - go for
it. It's right tasty if I do say so myself.

I've saved the recipe. We are getting new room mates so will try a few more things, but I stick with GF flower everywhere.

If you're used to the ins & outs of cooking GF that's a safe alternative.
I'd have to stumble along for a bit as I imagine there's a learning
curve. Bv)=

* SeM. 2.26 * Environmental condoms: "Y'want paper or plastic?"

Condoms been around for a loooooooong time. The most wide spread versions
were made from fish air bladders (according to Giacomo Casanova (really)
a well kown author and rake from early 18th century. It's said he used
to blow them up to check for holes and leaks. Bv)=

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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Hi Dave,
On <Fri, 25 Jul 24>, you wrote me:

My only hot sauce is what I first made as a try for a more "garlicky" version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

The one I make is a more "garlicky" version of "Grace Hot Sauce" which is
a thinner vinager based one. If I want it more mild I don't blend many of
the peppers in the sauce, just simmer then for a while so the vinager is flavoured.

Here in the woods I just have good old frank's red hot. (Which I like and don't care who knows it! ;) )

/ DD> If you're used to the ins & outs of cooking GF that's a safe

alternative. I'd have to stumble along for a bit as I imagine there's
a learning curve. Bv)=

Not as much as their used to be. Especially with things like Bob's
1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn close,
I still add extra xanthum gum and sometimes those phy husks we
talked abuot before depending on what it is.

a well kown author and rake from early 18th century. It's said he
used to blow them up to check for holes and leaks. Bv)=

At least he was smart about it. DOn't want too many of those bastard's
running around ya know? LOL

Shawn


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Shawn Highfield wrote to Dave Drum <=-

My only hot sauce is what I first made as a try for a more "garlicky" version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

The one I make is a more "garlicky" version of "Grace Hot Sauce" which
is a thinner vinager based one. If I want it more mild I don't blend many of the peppers in the sauce, just simmer then for a while so the vinager is flavoured.

Here in the woods I just have good old frank's red hot. (Which I like
and don't care who knows it! ;) )

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My
favourite G.P. store-bought hot sauce is Cholula.

If you're used to the ins & outs of cooking GF that's a safe
alternative. I'd have to stumble along for a bit as I imagine there's
a learning curve. Bv)=

Not as much as their used to be. Especially with things like Bob's
1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn
close, I still add extra xanthum gum and sometimes those phy husks we talked abuot before depending on what it is.

a well kown author and rake from early 18th century. It's said he
used to blow them up to check for holes and leaks. Bv)=

At least he was smart about it. Don't want too many of those bastard's running around ya know? LOL

It's not the social stigma it used to was.

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

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

Title: Ancho Chile, Shrimp & Pasta
Categories: Pasta, Seafood, Cheese, Citrus, Chilies
Yield: 2 Servings

8 oz Long, thin pasta
Salt & black pepper
1/2 c Oil; grapeseed or canola
3 cl Thin sliced garlic
1 oz Dried ancho chilies; rinsed,
- seeded, deveined
1/2 lb (U-25) raw shrimp; peeled,
- deveined, tails off, cut
- in thirds
Fresh grated Parmesan
Lime or lemon juice; fresh

Put a large pot of salted water on to boil for the pasta
when you start this recipe. Once the water is boiling, add
the pasta and cook until al dente. While the water is
coming to a boil and while the pasta is cooking, prepare
the rest of the recipe as follows.

Heat oil in a small skillet on medium heat. Once the oil
is hot, add sliced garlic. Cook until lightly browned,
then remove with a slotted spoon to a large bowl.

Thinly slice the ancho chilies (can chiffonade as you
would with basil, just roll up into a cigar shape and
slice crosswise). Add the sliced chilies to the hot oil
and cook ONLY for 20 to 30 seconds. Remove with a slotted
spoon to the bowl with the garlic. Do not over-cook the
chilies or they will get bitter.

Add the raw shrimp to the pan with the now chile and
garlic infused oil. Increase the heat to high, cook for a
couple minutes, stirring frequently, until the shrimp is
just turning pink. Remove from heat. Add the shrimp and
oil to the bowl with the garlic and chilies.

Add the drained, cooked pasta to the bowl with the shrimp,
garlic, chilies, and oil. Sprinkle with salt and black
pepper and toss to combine. To serve, portion out into
bowls, sprinkle with freshly grated Parmesan and a little
lemon or lime juice.

Yield: Serves 2 as a main or 4 to 6 as a side.

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Shotgun Wedding: Case of wife or death!
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Shawn Highfield wrote to Dave Drum <=-

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My favourite G.P. store-bought hot sauce is Cholula.

Ohh that's an idea. I never tried franks's in tomato juice, I"ll grab
a can next week though!

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

Sometimes freezing diving is fun. We had ours down pretty good but
she bought a bunch of meat on sale so it's crammed again.

My upright Kenmore freezer needs defrosted again. That will involve the
ice chests and styrofoam frozen foods shipping containers I've stashed
in the garage/warehous. Then trundling the thing out to the patio and
leaving it with the door propped open on a 90 degree day. Let the melt
water run off (saves mopping) rather than dumping catch pans dow the
drain. Bv)= Then re-stocking things ... and no doubt finding more of
the forgotten treasures.

If I ever hit a windfall I'm going to buy a self-defroster model and
have Habitat for Humanity come pick this one up for their op shop.

The freezer compartment atop my icebox is a delf defroster which is a
nice thing - but it's relatively small.

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

Title: Beef Mushroom Freezer Mix
Categories: Beef, Mushrooms, Soups, Wine
Yield: 4 Quarts

4 lb Ground beef
2 1/2 lg Onions
2 cl Garlic; minced
3 (10 3/4 ounce) cans Cream
- of Mushroom soup
12 oz Mushroom stems & pieces
1/2 Can water
+=OR=+
1/2 Can red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat until brown and well broken up.

Drain off fat and resserve for another purpose.

Stir in remaining ingredients; heat to boiling.

Reduce heat; cover and simmer 15 minutes, stirring
occasionally.

Divide mixture among four 1-quart freezer containers
(about 3 cups in each).

Cool quickly.

Cover and label; freeze no more than 3 months.

NOTE: If using a vacuum sealer freezer life can be
quadrupled or more. -- UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... It depends on which end he tries to light.
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