On 01-20-22 11:08, Dave Drum <=-
spoke to Shawn Highfield about Broke pasta <=-

I'm pretty fortunate in this area having two shops that are also
working abattoirs (Humphrey's and Magro's Meats) so transport costs are minimal. And it's dead easy to get special requests and custom cuts.

Back in the middle 70's, one member of our square dance club ran a meat
market -- but I don't know it he butchered whole animals. He eventually
ran out of business and became a butcher for BJs. Then he cut some of
his fingers off and was assigned as a checker for a few months until the
stubs healed.

Humphrey's even has a deal that if you harvest a deer - either by
hunting or with your vehicle - they will process it for you gratis ...
if you] donate 25% of the meat to one of the feed-the-homeless/hungry charities in town.

We sometimes watch a North Woods law show which is about game wardens in Vermont. When they catch someone with an illegal deer, they confinscate
it and do the same thing -- except that it all goes to that sort of feed
bank.

I am somewhat fortunate in that I have only the 2.5K remaining om my
home equity loan - which I took out to pay for a new roof, removing a large maple tree (7 feet across at ground level) from my back yard and other needed improvements. I could have paid for them from my on hand
bank balances but didn't want to go bavk to living payday to payday.

That is one large tree. The maple next to our deck was 50 years old and
less than three foot in diameter. Actually, that crab apple we had taken
down in the front yard was about the same age and perhaps four foot
diameter.

This might contain a reasonable olive salad. But we found a jar of olive
salad at Costco that is close to that served by the shop in New Orleans.

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

Title: MUFFALLATAS AND OLIVE DRESSING FROM: MY LOVING SISTER TON
Categories: Main dish
Yield: 1 Servings

MMMMM-------------------------MUFFALLATA------------------------------
1 Round bread
American Cheese
Provolone Cheese
Sliced Ham
Sliced Genoa Salami

MMMMM-----------------------OLIVE DRESSING----------------------------
1 qt Salad Olives
16 oz Holland Onions
11 oz Pickled Cauliflower
9 Ribs Celery
1 Head Garlic
3 oz Italian Seasoning
Olive Oil

Muffallata

Slice bread in half like a hamburger bun. Alternate layers of meat and
cheese. Bake in 350 deg. oven for 15 min. or until cheese melts. Cut
in quarters and serve with olive dressing.

Olive Dressing

Mash up olives and onions. Mix in everything but the olive oil. Put
mixture back into jars and cover with olive oil. Let stand over
night. Also good on other sandwiches. Submitted By RODNEY GRANTHAM On
03-28-95

MMMMM


... Shipwrecked in Silver Spring, Maryland. 03:31:57, 21 Jan 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I'm pretty fortunate in this area having two shops that are also
working abattoirs (Humphrey's and Magro's Meats) so transport costs are minimal. And it's dead easy to get special requests and custom cuts.

Back in the middle 70's, one member of our square dance club ran a meat market -- but I don't know it he butchered whole animals. He
eventually ran out of business and became a butcher for BJs. Then he
cut some of his fingers off and was assigned as a checker for a few
months until the stubs healed.

Those band saws can be dangerous. I have a set of stainless steel mesh
gloves given to me by my late friend (and chicken inspector for Tyson)
Don Eastep. They are surprisingly easy to work with and can be washed
in the dishwasher. I don't know how they would stand up to a bandsaw
but they protect very well against self-inflicted knife cuts.

Most meat markets/butcher shops buy processed carcasses from one of the
major meat packers - Tyson/IBP, Cargill, National Beef, or JBS (which
owns Swift, Smithfield and Pilgrim's Pride).

Humphrey's even has a deal that if you harvest a deer - either by
hunting or with your vehicle - they will process it for you gratis ...
if you] donate 25% of the meat to one of the feed-the-homeless/hungry charities in town.

We sometimes watch a North Woods law show which is about game wardens
in Vermont. When they catch someone with an illegal deer, they confinscate it and do the same thing -- except that it all goes to that sort of feed bank.

Many communities which have "real" butcher shops have similar arrangements.

In my youth - before home freezers became common there were "locker
plants" which sold pork and beef "on-the-hoof", processed it, then
rented a "locker" in their industrial freezer to store the pig carcass
or side of beef after it had been slaughtered, processed and wrapped.

I remember my dad going halves with a co-worker on a beef - each one
taking a side.

I am somewhat fortunate in that I have only the 2.5K remaining om my
home equity loan - which I took out to pay for a new roof, removing a large maple tree (7 feet across at ground level) from my back yard and other needed improvements. I could have paid for them from my on hand
bank balances but didn't want to go back to living payday to payday.

That is one large tree. The maple next to our deck was 50 years old
and less than three foot in diameter. Actually, that crab apple we had taken down in the front yard was about the same age and perhaps four
foot diameter.

I was sort of forced into it. The tree was starting to lose limbs if
the wind got very high. It laid a largish one on my neighbour's back
porch roof - fortunately not damaging her house. Then it dropped a
fairly sizeable branch through my patio cover - the insurance paid out
$2800 on that one.

The tree service whacked me $3,500 to get rid of the tree (which they
cut into firewood and sold) and wanted $1200 to grind the stump. I had
asked them to leave the stump 30" high as I had access to a large wood
cable reel and was going to make it into a huge picnic table. Somehow
the cutters didn't get the "word" from the boss and I'm left with a 7'
by 10" stump in the corner of my yard. I've applied potassium nitrate
granules to the surface and will fire up a 20# bag of charcoal next
spring and scatter it across the stump and let things smoulder away.

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

Title: Beet Stump Pot
Categories: Five, Potatoes, Beef, Vegetables
Yield: 12 Servings

5 lg Potatoes; peeled, diced
3 tb Butter
1 lb Ground beef
1 lg Onion; minced
15 oz Can sliced beets; drained

Set oven @ 350ºF/175ºC.

Place the potatoes into a large pot and cover with salted
water. Bring to a boil over high heat, then reduce heat to
medium-low, cover, and simmer until tender, about 20
minutes. Drain and allow to steam dry for a minute or two.
Return potatoes to the pot. Mash potatoes and butter using
a potato masher. Season with salt and pepper.

Heat a large skillet over medium-high heat and stir in the
ground beef. Stir in the onions when the beef begins to
brown. Cook and stir until the beef is crumbly, evenly
browned, and no longer pink. Drain and discard any excess
grease. Stir in the beets and mashed potato, and spread
the mixture into a 9" X 13" baking dish.

Bake until lightly browned on top, about 20 minutes.

Recipe by: Marion Berry

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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Dave Drum wrote to Dale Shipp <=-

by 10" stump in the corner of my yard. I've applied potassium nitrate granules to the surface and will fire up a 20# bag of charcoal next
spring and scatter it across the stump and let things smoulder away.

I've done the charcoal thing twice. The first was for a birch tree the previous owner had "trimmed". I had a garden level basement, meaning
the house was a story and a half to the eave. He'd lopped off all the
branches up past the eave. Made the tree look like a "Super model",
skinny as a rail with a tuft at the top. In both instances I was
careful to stop the burning at just ground level. I still spent years
hauling in dirt to fill in the holes* that formed as the roots decayed.
I didn't want to let the fire get too far into the soil...you have to
remember that Anchorage has/had a Municipal peat dump, and I didn't want
to start the subsoil smoldering (a major pain when there's wildfires,
been known to restart fires in the spring after the snow melts).

*I also was patching on two other "sinks". One was probably the hand
dug well, which just was a pretty small 6'round by 6" deep. But the
other was caused by the wooden crib for the septic system, sewers came
in later. I had to hire somebody to come out with a backhoe and work on
it. It was about 4'X2' when they started. Yet I still had a dent back
there when I sold the place and was pretty carefull when I got a
vehicle back there (we kept our tent trailer parked in the backyard).

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

Title: Giant Bubble Liquid
Categories: Children, Kooknet, Cyberealm
Yield: 1 Servings

-Jo Ferry
1/2 c Joy or Dawn dish detergent
5 c Water; distilled is best
2 tb Glycerine

Mix the dish detergent with the water. (Measure carefully, it makes
a big difference. Stir. Add the glycerine (you can usually get this
in a drug store), this makes more durable bubbles. You can bend a
wire coat hanger into a circle and wind a string around it. Depending
on how big you make your circle, you get great big bubbles. The
string helps in getting the liquid to stay on the circle. You can
also use straws and string-Tie a 2 1/2 foot length of string though
two straws and unleash square bubbles <G>. The trick is to dip your
string and straw thing into the solution and wave it in the air.
Break the bubble off by flipping the apparatus up a bit. Plain straws
make good bubble pipes. Also try using the plastic strawberry
baskets, they make lots of little bubbles. It is fun to experiment
with all different bubble makers. Big-time bubble making is a bit
like fishing. You'll have much better luck in cool wet weather. Early
evenings, nighttime and early mornings are often good. Just after a
rain is ideal. Don't throw any leftovers away, the longer it sits the
better it becomes.
Author unknown (Jo Ferry, maybe?) U/L to NCE by Burt Ford 5/97.

MMMMM

... All articles that coruscate with resplendence are not truly auriferous.
___ MultiMail/DOS v0.52

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

On 01-22-22 08:32, Bill Swisher <=-
spoke to Dave Drum about Re: Trees <=-

*I also was patching on two other "sinks". One was probably the hand
dug well, which just was a pretty small 6'round by 6" deep. But the
other was caused by the wooden crib for the septic system, sewers came
in later. I had to hire somebody to come out with a backhoe and work
on it. It was about 4'X2' when they started. Yet I still had a dent
back there when I sold the place and was pretty carefull when I got a vehicle back there (we kept our tent trailer parked in the backyard).

I might have mentioned this, but it is relevant to the discussion. Our
house was built by Ryland in 1968/69. Based on the plot map, there was
a large tree in the center of where the garage was to be. It was at
least 3 foot in diameter, IIRC. I believe that they cut it down, and
did a minor job of grinding, but did not take into account the massive
root system. Over the years, settlement and rotting roots caused a lack
of support for the middle of the garage floor. When we moved out, there
was a large crack and about a 6 inch sink of the concrete. Of course,
we had to have that fixed before the house went on the market -- and it
was more than a four figure fix.

My only comment about this recipe is that we never use packages of
seasoning (or any of the other premade packets of things). We buy BJs
size containers of taco seasoning and would probably use 1/2 tablespoon
or more.

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

Title: Taco Burgers^
Categories: Crs, Ground meat
Yield: 6 Servings

1 1/2 lb Ground beef
1 tb Instant minced onion
1 pk Taco seasoning
1 c Finely crushed corn chips
1 Egg, beaten
6 sl Cheddar cheese
Hamburger buns
Lettuce leaves
Tomato slices
Salsa, optional

Combine meat, onion, taco seasoning, corn chips and egg. Make 6
patties and cook by preferred method. Top each with a slice of cheese
and let begin to melt. Serve with lettuce, tomato and salsa, if
desired.

Taste of Home Ground Beef Collection 1996 Edition
Shared by Carolyn Shaw 12-95

From: Carolyn Shaw Date: 12-30-95
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:12:22, 23 Jan 2021
___ Blue Wave/DOS v2.30

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

Bill Swisher wrote to Dave Drum <=-

by 10" stump in the corner of my yard. I've applied potassium nitrate granules to the surface and will fire up a 20# bag of charcoal next
spring and scatter it across the stump and let things smoulder away.

I've done the charcoal thing twice. The first was for a birch tree the previous owner had "trimmed". I had a garden level basement, meaning
the house was a story and a half to the eave. He'd lopped off all the branches up past the eave. Made the tree look like a "Super model", skinny as a rail with a tuft at the top. In both instances I was
careful to stop the burning at just ground level. I still spent years hauling in dirt to fill in the holes* that formed as the roots decayed.
I didn't want to let the fire get too far into the soil...you have to remember that Anchorage has/had a Municipal peat dump, and I didn't
want to start the subsoil smoldering (a major pain when there's
wildfires, been known to restart fires in the spring after the snow melts).

*I also was patching on two other "sinks". One was probably the hand
dug well, which just was a pretty small 6'round by 6" deep. But the
other was caused by the wooden crib for the septic system, sewers came
in later. I had to hire somebody to come out with a backhoe and work on it. It was about 4'X2' when they started. Yet I still had a dent back there when I sold the place and was pretty carefull when I got a
vehicle back there (we kept our tent trailer parked in the backyard).

I'm not too worried about holes from the roots. I'm more worried about
mine subsidence. This entire area is honeycombed with old coal mines.
To the point where mortgage holders are required to have a specific
"mine subsidence" clause in their home-owners policy. Being in a "slab"
house my worries are somewhat less - but not nil.

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

Title: Slab O Scabs
Categories: Five, Fruits, Breads
Yield: 2 Servings

12 To 16 raisins
2 sl Bread
Butter
Seedless berry jam

MMMMM---------------------------TOOLS--------------------------------
Toaster
Plate
Butter knife

Tear raisins into variously sized scab like pieces and set
aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with
jam. Artfully arrange scabs on jam and eat.

Serves 1 wounded worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab
on the gauze part of a sterile, non-medicated, bandage and
apply it to the clean, dry appendage of your choice. Then
tell your intended victim that you're so hungry you could
eat a scab.

Whip off your bandage and chow down.

From the Book: Gross Grub by Cheryl Porter; Random House

Shared by Carolyn Shaw 10-95

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Believe those who are seeking the truth. Doubt those who find it.
___ MultiMail/Win v0.52

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* Origin: Outpost BBS (1:18/200)

Dale Shipp wrote to Bill Swisher <=-

*I also was patching on two other "sinks". One was probably the hand
dug well, which just was a pretty small 6'round by 6" deep. But the
other was caused by the wooden crib for the septic system, sewers came
in later. I had to hire somebody to come out with a backhoe and work
on it. It was about 4'X2' when they started. Yet I still had a dent
back there when I sold the place and was pretty carefull when I got a vehicle back there (we kept our tent trailer parked in the backyard).

I might have mentioned this, but it is relevant to the discussion. Our house was built by Ryland in 1968/69. Based on the plot map, there was
a large tree in the center of where the garage was to be. It was at
least 3 foot in diameter, IIRC. I believe that they cut it down, and
did a minor job of grinding, but did not take into account the massive root system. Over the years, settlement and rotting roots caused a
lack of support for the middle of the garage floor. When we moved out, there was a large crack and about a 6 inch sink of the concrete. Of course, we had to have that fixed before the house went on the market
-- and it was more than a four figure fix.

I remember you mentioning the crack and need for repair in here. In my
area mine subsidence is the big cracker of basement/garage floors (as
well as streets and highways) to the point where there is a franchisee
of "Slab Jackers" and an independent called "Jack-A-Slab" who do very
well indeed.

My only comment about this recipe is that we never use packages of seasoning (or any of the other premade packets of things). We buy BJs size containers of taco seasoning and would probably use 1/2 tablespoon
or more.

I have used the pre-made envelopes of things. But I find that they are
like jarred pasta sauce - they *always* need tarting up. The only thing
I've found that's an exception to that is the "French onion soup" mix
that I sprinkle on some roasts and beef stews. But, if I ever used it
for its intended (by the maker) purpose I'd probably have to "tart it
up" to get the flavour I like/expect. Bv)=

Title: Taco Burgers^
Categories: Crs, Ground meat
Yield: 6 Servings

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

Title: Dirty Dave's Taco Seasoning Mix
Categories: Spices, Chilies
Yield: 1 /2 cup

6 ts Mexene chilli spice mix
5 ts Paprika
4 1/2 ts Ground cumin
1 tb Onion granules
1 tb Garlic granules
1/4 ts Cayenne; more to taste

Mix well in a bowl.

Keep unused portion in a sealed container in the ice
box to keep the herbs/spices fresh.

2 heaping tablespoons equal a packet.

Makes about 1/2 a cup of mix.

Uncle Dirty Dave's Kitchen

MMMMM

... Honest bread is very well - it's the butter that makes the temptation.
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