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  • Traffic was:Synchterm was

    From Dave Drum@1:3634/12 to Sean Dennis on Saturday, February 26, 2022 06:52:00
    Sean Dennis wrote to Dave Drum <=-

    Odd thing - this morning's run to Doc's had more posts in Classic
    Computer than in Cooking. Bv)=

    I'm really happy to see CLASSIC_COMPUTER's traffic pick up. Not that I have a particular interest in that echo or anything. <G>

    Especially when I fat-finger a post meant for here into there. Bv(=

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

    Title: Outpost's Peachy Tomato Grilling Sauce
    Categories: Sauces, Fruits, Vegetables
    Yield: 3 Cups

    2 ts Olive oil
    3/4 c Sweet onion; fine chopped
    1 ts Garlic; minced
    1 ts Fresh ginger; minced
    15 oz Can tomato sauce
    1/3 c Peach preserves
    1 c Peach slices; fine chopped
    1 tb Rice wine vinegar
    Fresh black pepper & salt

    Heat olive oil in a medium, nonstick saucepan over medium
    heat. Add chopped onion and cook until translucent, about
    two minutes. Add minced garlic and ginger. Cook about one
    minute more.

    Stir in tomato sauce, peach preserves, and chopped
    peaches. Reduce heat to low and simmer until sauce
    thickens, about 20 minutes. Stir in vinegar. Adjust
    seasoning with salt and pepper to taste. Remove from
    heat and let cool.

    Pour half the barbecue sauce into a shallow baking dish;
    add pork chops, chicken breasts or tofu, turning to coat
    both sides. Cover dish and keep chilled in refrigerator
    until ready to grill. Reserve remaining sauce.

    Grill the meat on a medium-hot grill or grill pan until
    cooked throughout (about five minutes per side, depending
    on the thickness of the meat). You can baste the meat with
    the remaining sauce while it is grilling, or serve any
    remaining sauce at the table.

    From: http://www.outpost.coop

    Uncle Dirty Dave's Archives

    MMMMM

    ... The turkey was overcooked; we have a choice of dark meat or very dark meat --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Saturday, February 26, 2022 14:39:13
    Dave Drum wrote to Sean Dennis <=-

    Especially when I fat-finger a post meant for here into there. Bv(=

    Hey, if it drives traffic here, I'm not complaining. <G>

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

    Title: Dinkum Chili
    Categories: Australian, Chili
    Yield: 8 Servings

    500 g Wallaroo Bacon
    2 tb Vegetable Oil
    1 kg Red Kangaroo Shank, Chopped
    500 g Gray Kangaroo Steak, Chopped
    500 g Ground Emu Ham
    31 1/2 g Tasmanian Light Red Chili
    31 1/2 g Wooroorooks Chili
    26 1/2 g Mount Isa Dark Red Chili
    140 g Oregano
    1 tb Cumin
    3 tb Brown Sugar
    1 White Onion, Chopped
    1 Brown Onion, Chopped
    2 Celery Stalks, Chopped
    1 Green Pepper, Diced
    2 Garlic Cloves, Minced
    740 ml Australian Beer
    1 cn Whole Tomatoes #411

    Combine all ingredients and simmer until ready to serve. Serve hot and
    enjoy.

    MMMMM

    -- Sean

    ... "When I was a boy the Dead Sea was only sick." - George Burns
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Sunday, February 27, 2022 06:10:56
    Sean Dennis wrote to Dave Drum <=-

    Dave Drum wrote to Sean Dennis <=-

    Especially when I fat-finger a post meant for here into there. Bv(=

    Hey, if it drives traffic here, I'm not complaining. <G>

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

    Title: Dinkum Chili
    Categories: Australian, Chili
    Yield: 8 Servings

    Here's the "original" of that recipe w/real directions ...

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

    Title: Australian Dinkum Chili (Original Recipe)
    Categories: Chilies, Pork, Game, Herbs, Beer
    Yield: 8 Servings

    500 g Walleroo bacon
    2 tb Oil
    1 md Brown onion; chopped
    1 md White onion; chopped
    2 Celery ribs; chopped
    1 Bell pepper; diced
    1 kg Kangaroo shank; red, coarse
    - ground
    500 g Kangaroo shank; gray,
    - coarse ground
    500 g Emu ham; ground
    2 cl Garlic cloves
    32 g Tasmanian light red chile
    32 g Wooroorooka chile
    26 g Mount Isa dark red chile
    14 g Oregano
    1 tb Cumin
    740 ml Bottle Australian beer
    411 g Can tomatoes; whole
    3 tb Brown sugar
    1 Boomerang

    Fry the bacon in a skillet over medium heat. Drain the
    strips on paper toweling and cut into 10cm dice and
    reserve.

    Heat the oil in a large heavy pot over medium heat. Add
    the onions, celery, and green pepper and cook until the
    onions are translucent.

    Combine all the Kangaroo meat & Emu ham with the ground
    chile, garlic, oregano, and cumin. Add this meat-and-spice
    mixture to the pot. Break up any lumps with a fork and
    cook, stirring occasionally, until the meat is evenly
    browned.

    Add the beer, tomatoes, and reserved bacon to the pot.
    Bring to a boil, then lower the heat and simmer,
    uncovered, for 1 1/2 hours. Wave a boomerang over the pot
    14 times each hour from this point on. Stir for 3 minutes.
    Taste, adjust seasonings, and add more beer if desired.
    Simmer for 2 1/2 hours longer.

    Add the brown sugar and simmer for 15 minutes longer,
    vigorously waving the boomerang over the pot.

    Joel Ehrlich

    Uncle Dirty Dave's Archives

    MMMMM


    ... The past is another country; they do things differently there
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)