Hi Dave,
On <Thu, 05 Mar 25>, you wrote me:

How do you do on pork, chicken and/or seafood? There's more to life
than a T-Bone steak.

Depends how it's cooked. For the most part I eat vegetarian now, it's
just easier. Learning to like Tofu and chickpeas.

Shawn

... Why do they call them briefings when they take SO LONG?


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

How do you do on pork, chicken and/or seafood? There's more to life
than a T-Bone steak.

Depends how it's cooked. For the most part I eat vegetarian now, it's just easier. Learning to like Tofu and chickpeas.

There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's said to be from
the "Lone Star" tick.

Yet another reason to dislike Texas. Bv)= There has to be more to life
than seitan and tempeh.

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

Title: Mushroom Stroganoff [Vegan]
Categories: Pasta, Mushrooms, Wine, Sauces, Herbs
Yield: 4 Servings

1 lb White button mushrooms;
- stemmed, sliced
1/2 lg Onions; diced
3 cl Garlic; minced
1 c Water or vegetable broth
1/2 c White wine
1/2 ts Worcestershire sauce
1 tb Dijon mustard
1/4 c Yoghurt
Olive oil
2 tb All-purpose flour
Smoked paprika; sprinkled
- liberally
Flat leaf parsley; rough
- chopped, garnish
10 oz Dried wide noodles; cooked

In a large pan over medium-high heat, heat a healthy
splash of olive oil. Add the onion and garlic, sauté until
fragrant, anywhere from 5-10 minutes. Season with salt.

Add the mushrooms and sauté. The mushrooms will brown and
release a lot of liquid. At this point, cook the noodles
according to their package instructions

Add the white wine and scrape the bottom of the pan to get
all the good brown bits. Next, add in the Dijon mustard
and a healthy splash of Worcestershire sauce.

Allow the mixture to reduce down, scraping the pan
periodically.

Spoon a minimum of 1 tablespoon or up to 2 tablespoons
flour over the mushrooms. Stir the mushrooms until the
flour has been incorporated into the oils/liquid/onions.
Slowly add the water or vegetable broth, l at your
discretion, depending on how saucy you want the stroganoff
to be.

Allow for the mixture to warm through and thicken.

Add the yogurt and paprika and stir until fully
incorporated.

By this point, the noodles should be done. The dish can be
served with the sauce ladled over the noodles, or the
noodles can be added into the pan and mixed through with
the mushrooms.

Garnish with parsley and more paprika.

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

Uncle Dirty Dave's Archives

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... Vegetarians live 9 years longer; 9 horrible, baconless years.
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Hi Dave,
On <Sun, 08 Mar 25>, you wrote me:

There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's
said to be from the "Lone Star" tick.

I haven't been to the Lone Star state since I was a child. Could I have
been bit then? Sure.

Yet another reason to dislike Texas. Bv)= There has to be more to
life than seitan and tempeh.

I liked Texan's as a rule until about the last few years when it seems
they lost their minds completely as a state. I just can't imagine being
so confident in a gubment that they would choose to murder their own
children. It boggles the mind.

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Depends how it's cooked. For the most part I eat vegetarian now, it's
just easier. Learning to like Tofu and chickpeas.

There are a lot of Indian (and other) dishes that I like that contain
chickpeas and/or chickpea flour. They can be quite tasty when prepared properly (i.e. not just dumped out of the can and warmed up with a little salt).

Mike

* SLMR 2.1a * I drank a beer once but I didn't swallow any of it.
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Shawn Highfield wrote to Dave Drum <=-

There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's
said to be from the "Lone Star" tick.

I haven't been to the Lone Star state since I was a child. Could I
have been bit then? Sure.

The lone star tick is widely distributed across the East, Southeast,
and Midwest United States. It's named for the star marking on its back
not for any part of the U.S.'s second largest state.

Yet another reason to dislike Texas. Bv)= There has to be more to
life than seitan and tempeh.

I liked Texan's as a rule until about the last few years when it seems they lost their minds completely as a state. I just can't imagine
being so confident in a gubment that they would choose to murder their
own children. It boggles the mind.

Huh? Can you e-mail me an explanation of that last sentence, please?
We won't wanna get the moderator excited.

I've never been a huge fan of Texas. Too many of its people believe too
much of its lore.

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

Title: Texas Washtub Cookies
Categories: Cookies, Desserts, Snacks, Nuts
Yield: 48 (approx) c

2 c Sugar
4 lg Eggs
4 c Flour
2 ts Soda
1 1/2 c Oatmeal
2 c Coconut
2 c Brown sugar
2 c Oil
1 ts Salt
2 tb Vanilla
4 c Corn flakes
1 1/2 c Nuts; Walnuts, Hazelnuts or
- Pecans, or a mix

Cream sugar, eggs, oil, and brown sugar stir in dry
ingredients and fold corn flakes and nuts into mixture.
Drop the cookie dough by spoonfuls on to cookie sheet

Bake at 350øF/175øC for approximately 12 -15 minutes.

Recipe from Ken Parker's father

From: http://allrecipes.com

Uncle Dirty Dave's Archives

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Hi Mike,
On <Sun, 08 Mar 25>, you wrote me:

There are a lot of Indian (and other) dishes that I like that contain chickpeas and/or chickpea flour. They can be quite tasty when
prepared properly (i.e. not just dumped out of the can and warmed up
with a little
salt).

I'm aware. :) I work with 90% Indian's so pot luck's are always mostly
food from that part of the world.

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)