Quoting Dave Drum to Jim Weller <=-

Subj: Cheese

Oka / was 50% off. I loaded up with four wedges. If they were
smarter they would be raising the price for "extra aged".

Wizard! I used to buy a lot of meat marked down at least 50% on
"last- day-of-sale".

My store discounts 50% on baked goods but only 30% on meat and don't
discount produce soon enough. I go almost daily just before lunch
time looking for office snacks and always stroll done the bread
aisle and the meat counter keeping an eye out for deals but never
stop at the produce dept's markdown area.

Subj: Chili

Title: Jinney's Chili

According to my definition in the last post this does indeed qualify as chili. My biggest criticism would be the tomato soup, not the beans.

Pintos or brown beans are much more acceptable.

In Canadian cuisine, Italian Borlotti beans are more common than
Pinto beans. They're pretty similar though. My favourite bean to go
with chili is those small red ones, Rojos Pequenos, when I can find
them.

Occasionally I pull a Loo and make chili with lentils.

Canadians often add mushrooms to their mild, extra tomatoey chili

I'd have to pass on 'shrooms in my chilli.

It's not horrible. I do have serious objections to carrots, parsnips
and zucchini though. To my horror such recipes do exist. They are
probably designed for people who like to use Campbell's tomato soup
in their chili!

This is my go-to chilli recipe
Title: Chilli Supper: The Recipe

I don't have a recipe; I just make it.

Subj: Good soy sauce

Lee Kum Kee LKK premium soy sauce

Never tried China Lily - now I won't bother. Thanx

It's the default soy sauce in bad, cheap Chinese restaurants. It's
made by breaking down vegetable proteins by acid hydrolysis rather
than slow natural fermentation.

I did a little internet sleuthing and discovered it's made in
Toronto by a Lee's Food Products Ltd. a privately owned company
with no website. I doubt if it's sold in the USA so you're safe.

Subj: Jobs

"FDA warns after Family Dollar distribution center found
infested with rodents"

Yellowknife will be getting it's first dollar store in about three
months. I've been working on the lease arrangements for about a year
now. The brand name is Dollarama. You may not be familiar with the
name but it's the largest chain of its kind in Canada with 1400
branches and the company is not only listed on the TSE it is a
component of the S&P/TSX 60 Index. It's a 10 year lease on 18,000 sf
so the commission is quite healthy.

Weird chili:

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

Title: Zesty Chili
Categories: Bad Chili, Turkey, Vegetables
Yield: 1 large batch

1 lb Carrots
1 lb Zucchini
1 lb Onions
1/4 c Vegetable oil
3 lb Ground turkey
1 tb Minced garlic
4 x 28 oz cans crushed tomatoes
1 x 15 oz can of tomato sauce
2 ts Salt

Chop carrots, zucchini and onions in the food processor. Heat 1/4
cup vegetable oil in a 6 quart pot. Add vegetables. Cook over
medium-high heat 15-20 minutes, stirring 3 or 4 times until almost
tender.

Put 3 lbs. ground turkey and 1 tbsp. minced garlic in a 8 quart
pot. Cook, breaking up meat, until it is no longer pink. Stir in
the vegetables, four 28 oz. cans crushed tomatoes in puree (drain
some of the juice or it might be too watery), a 15 oz. can of
tomato sauce and 2 tsp. salt. Bring to a boil; reduce heat to
medium-low. Simmer 15 to 20 minutes for flavors to develop.

You will have about 22 cups of meat sauce. You can use the sauce
as is for spaghetti sauce or freeze some for future chili.

With 7 cups of the meat sauce, add 2 X 19 oz. of canned kidney
beans and 2 or more tablespoons chili powder. Top with shredded
cheese and onions.

Refrigerate up to 5 days. Freeze up to 4 months.

MMMMM



Cheers

Jim


... Just another old school weird recipe like Jello-O molds.

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JIM WELLER wrote to DAVE DRUM <=-

Subj: Cheese

Oka / was 50% off. I loaded up with four wedges. If they were
smarter they would be raising the price for "extra aged".

Wizard! I used to buy a lot of meat marked down at least 50% on
"last- day-of-sale".

My store discounts 50% on baked goods but only 30% on meat and don't discount produce soon enough. I go almost daily just before lunch
time looking for office snacks and always stroll done the bread
aisle and the meat counter keeping an eye out for deals but never
stop at the produce dept's markdown area.

I don't generally shop my grocer's bakery department(s). I've a good
tange of specialty bakers from "Incredibly Delicious" to "Loaves & Twigs"

We're down to only one "used-bread" store. Apparently it's the only one
between the Chicago metro area and St. Louis.

Subj: Chili

Title: Jinney's Chili

According to my definition in the last post this does indeed qualify as chili. My biggest criticism would be the tomato soup, not the beans.

Pintos or brown beans are much more acceptable.

In Canadian cuisine, Italian Borlotti beans are more common than
Pinto beans. They're pretty similar though. My favourite bean to go
with chili is those small red ones, Rojos Pequenos, when I can find
them.

Red (and black) beenz are OK. But, it's easier to find pintos around
here.

Occasionally I pull a Loo and make chili with lentils.

Canadians often add mushrooms to their mild, extra tomatoey chili

I'd have to pass on 'shrooms in my chilli.

It's not horrible. I do have serious objections to carrots, parsnips
and zucchini though. To my horror such recipes do exist. They are
probably designed for people who like to use Campbell's tomato soup
in their chili!

Personal taste/choice.

This is my go-to chilli recipe
Title: Chilli Supper: The Recipe

I don't have a recipe; I just make it.

I have done chilli so often I don't consult the recipe unless making a
batch for others. Then I'll print out an ingredients list and check off
items as used - just in case I have a "senior moment" in the midst of
things. Bv)=

Subj: Good soy sauce

Lee Kum Kee LKK premium soy sauce

Never tried China Lily - now I won't bother. Thanx

It's the default soy sauce in bad, cheap Chinese restaurants. It's
made by breaking down vegetable proteins by acid hydrolysis rather
than slow natural fermentation.

I did a little internet sleuthing and discovered it's made in
Toronto by a Lee's Food Products Ltd. a privately owned company
with no website. I doubt if it's sold in the USA so you're safe.

PHEW! (wipes brow) Bv)=

Subj: Jobs

"FDA warns after Family Dollar distribution center found
infested with rodents"

Yellowknife will be getting it's first dollar store in about three
months. I've been working on the lease arrangements for about a year
now. The brand name is Dollarama. You may not be familiar with the
name but it's the largest chain of its kind in Canada with 1400
branches and the company is not only listed on the TSE it is a
component of the S&P/TSX 60 Index. It's a 10 year lease on 18,000 sf
so the commission is quite healthy.

Our major "Dollar" store - DollarTree is now (unofficially) Dollar & a
Quarter Tree. The CoVid driven inflation and supply chain issues have
taken their tool.

Weird chili:

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

Title: Zesty Chili
Categories: Bad Chili, Turkey, Vegetables
Yield: 1 large batch

Pretty sucky to have to arse to the BOTTOM of the directions before you
ever see chilli spice mentioned. It's supposed to be a chilli recipe
for cat's sakes.

Some people's kids! I swear! (exasperated look) <VBSEG>

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

Title: Dollar Cocktail Buns
Categories: Breads
Yield: 48 Buns

1 pk Active dry yeast
1 c Warm water-110-115øF/43-46øC
3 tb Sugar
1 ts Salt
3 tb Shortening; melted
1 lg Egg; beaten (reserve one tb
- for brushing)
3 c (to 3 1/4 c) flour
Poppy, sesame or caraway
- seeds

For serving large groups, double the recipe. Rolls may
be frozen until party time.

Soften yeast in warm water in mixing bowl. Stir in sugar
salt, shortening and egg. Gradually add flour to make a
stiff dough. (Use mixer on low speed until dough starts
to climb beater. Stir in remaining flour with a spoon.)
Cover; store in refrigerator at least 1 hour or longer.

Make buns the size of a silver dollar. Place on greased
baking sheet; brush with reserved egg mixed with a
teaspoon water. Sprinkle with poppy, sesame or caraway
seeds. Cover; let rise in warm place until double, about
30 minutes.

Bake at 400ºF/205ºC for 10 to 12 minutes or until golden
brown.

Split and fill with slice of ham, cheese, dab of mustard
and horseradish.

Makes about 4 dozen

Source: Recipe booklet: Collector's Bake Book, Occident/
King Midas Flour, Peavey Company Flour Mills, (1960's)

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... A plan so cunning that if it had a tail it would be a weasel.
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