On 05-23-22 05:30, Dave Drum <=-
spoke to Nigel Reed about How to break mashed potat <=-

Many restaurants use "instant" mashed potatoes. Making mashed potatoes
is a fair amount of work - peeling, cutting, boiling, squishing, and
then mixing in the additives. If your tatties are lumpy then they were
not from an Ore-Ida box/bag. Bv)=

One definite thing that I can say about the restaurants in our community
is that they are *not* from instant. You can find lumps.


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

Title: Irish Potato & Leek Soup
Categories: Irish, Testing
Yield: 14 Cups

2 lb Boiling potatoes peeled and
Sliced (I diced)
**used baked potatoes
1 lb Leeks, washed/sliced
(white & light green part)
1 md Onion, sliced
3 ea Celery ribs, sliced
1 lg Carrot - grated
4 c Chicken broth
1/2 c Milk (optional 1/2 & 1/2)
4 tb Butter
1 ea Bay leaf
1 tb Dried parsley
1 ds Salt (to taste)
1 ds White pepper (to taste)
(I used 1/2 ts)
1 c Half/half
1 c Shredded cheddar cheese
1/4 c Chopped fresh chives.
(or green tops of onions)

NOTE: One hour to prep. Half hour more to blend veggies. Well worth
it. Allow 2 hours until fully ready.

This is a traditional Irish Soup.

If using baked potato, saute other veggies until soft. Peel baked
potato and used just the potato. I diced into 1 inch cubes.

Melt butter over medium heat in a large saucepan. Add vegetables,
cover and cook for 15 minutes, stirring frequently. Add the stock,
1/2 cup 1/2 & 1/2 & bay leaf, parsley, salt and pepper.

Reduce heat to low, cover and cook until vegetables are tender Add
cubed baked potato. Heat through

Transfer a portion of the soup into to a blender or food processor in
small batches. I prefer to leave some of the potato cubes whole - your
taste may vary.

I used the emersiomm blender - worked great.


Heat the puree in a saucepan over med heat - add cheese so it melts
into soup.

Serve the soup in bowls or crocks.

Sprinkle with chopped chives or spring onion green tops, sliced.

Variation from FoodIreland.com

Tested 3/17/15. 3/16/1 Very good, will make again for sure.
Remember
to reheat on a low heat.

Testing: Will probably use more cream and less milk. Will test and
change recipe later.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:43:13, 24 May 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Many restaurants use "instant" mashed potatoes. Making mashed potatoes
is a fair amount of work - peeling, cutting, boiling, squishing, and
then mixing in the additives. If your tatties are lumpy then they were
not from an Ore-Ida box/bag. Bv)=

One definite thing that I can say about the restaurants in our
community is that they are *not* from instant. You can find lumps.

We have one local restaurant which uses red potatoes for their mashed
potatoes. They're not lumpy, as such. But, since they aren't peeled,
you encounter pieces of potato skin. And the serving may look like it
has measles. Bv)= And they are a different texture from the mashed
russets which are more usual.

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

Title: New Mexico Garlic Mashed Potatoes
Categories: Potatoes, Vegetables, Herbs, Cheese, Chilies
Yield: 4 Servings

6 md Red potatoes; washed, peels
- left on, quartered
1 Head garlic; peeled
Water
1 c Grated, loose pack Cheddar
- cheese
2 tb Milk
3 tb Unsalted butter
3/4 ts Fresh rosemary needles;
- minced fine
Salt & fresh black pepper
3 ts Ground NuMex chilies; more
- to taste

Put potatoes and garlic in a large pot and add enough
water to cover. Cook over medium heat until potatoes are
soft, about 25 minutes. Remove from heat and drain water.

Add cheese, milk, and butter and mash until light and
fluffy. Add rosemary and salt and pepper to taste. Add
ground chilies, 1 teaspoon at a time, until desired heat
is achieved. Serve hot.

Makes 4 servings

Source: Jump Up and Kiss Me Cookbook by Jennifer Trainer
Thompson

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... If someone else is paying for it, food just tastes a lot better.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Dale Shipp <=-

We have one local restaurant which uses red potatoes for their mashed potatoes. They're not lumpy, as such. But, since they aren't peeled,
you encounter pieces of potato skin. And the serving may look like it
has measles. Bv)= And they are a different texture from the mashed russets which are more usual.

I can't eat potato skin of any kind. It just gets stuck in my gullet, so
if they say skin on mashed or anything I stay away. Most of the time
If offered I'll just ask for coleslaw or something like that for a side.

Shawn

... Die, my dear doctor? That's the last thing I shall do.

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

We have one local restaurant which uses red potatoes for their mashed potatoes. They're not lumpy, as such. But, since they aren't peeled,
you encounter pieces of potato skin. And the serving may look like it
has measles. Bv)= And they are a different texture from the mashed russets which are more usual.

I can't eat potato skin of any kind. It just gets stuck in my gullet,
so if they say skin on mashed or anything I stay away. Most of the
time If offered I'll just ask for coleslaw or something like that for a side.

You poor barstid. Skins can be one of the best parts of the potato. Has
your N.H.S. (which we don't have here) offered any opinions as to why?

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

Title: Twice Baked Potato Poppers
Categories: Five, Appetisers, Potatoes, Cheese, Salsa
Yield: 6 Servings

6 sm Round potatoes; scrubbed
2 tb Salsa verde
1 tb Unsalted butter
Salt & ground black pepper
2 tb Shredded white Cheddar

Set oven @ 400ºF/205ºC.

Place potatoes onto a baking sheet and bake in the
preheated oven until tender but still firm, about 25
minutes. Remove potatoes and set aside.

When potatoes are cool enough to handle, cut them in
half. With a melon baller, scoop centers out of each
potato, leaving a thick shell. Place scooped-out potato
centers into a bowl. Arrange hollowed-out potato halves
onto a baking sheet.

Mash scooped-out potato centers in a bowl with green
salsa and butter; season with salt and black pepper.

Spoon the mixture lightly into the hollowed-out spuds;
do not overfill. Top each filled potato half with a
pinch of white Cheddar cheese.

Turn on the oven's broiler.

Place potatoes under the broiler about 6" from the heat
source until tops are browned, about 5 minutes.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Laughter is a tranquilliser with no side effects.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Shawn Highfield <=-

You poor barstid. Skins can be one of the best parts of the potato. Has your N.H.S. (which we don't have here) offered any opinions as to why?

Yes we know why, when I had oral cancer they had to remove the part of
my throat that controls swallowing. So instead of a valve I have a small openening now. Things get stuck.

Shawn

... Insufficient facts always invite danger. Spock, stardate 3141.9.

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Hello Shawn,

27 May 22 08:18, you wrote to Dave Drum:

Yes we know why, when I had oral cancer they had to remove the part of
my throat that controls swallowing. So instead of a valve I have a
small openening now. Things get stuck.

I can sympathize. I've had to have my esophagus stretched twice so I don't choke on food. Most of the issue will disappear when I have teeth, but my hiatial hernia (which is unfortunately inoperable) causes issues, especially with rice.

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

Title: Rice Stuffed Artichokes
Categories: Appetizers, Microwave
Yield: 2 servings

2 md Artichokes
2 ts Lemon Juice
1/4 c Water
1/2 c Shredded Carrot
1/4 c Sliced Green Onion
2 tb Butter Or Margarine
1/4 ts Dried Sage, Crushed
1 c Cooked Rice
1/2 c Chicken Broth
1 ts Lemon Juice
3/4 ts Cornstarch
ds White Pepper
1 lg Beaten Egg Yolk

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch
from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon
juice. Place artichokes and water in a casserole. Cover with vented
clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9
minutes or just till tender, rotating casserole a half-turn after 4
minutes. Let stand, covered, while preparing stuffing. For stuffing,
in a small nonmetal bowl stir together carrot, onion, butter or
margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to
3 1/2 minutes or till vegetables are tender, stirring once. Stir
together vegetable mixture and rice. Drain artichokes. Remove the
center leaves and chokes from artichokes. Spread artichoke leaves
slightly. Spoon rice stuffing into the center of each artichoke and
behind each large leaf. Return artichokes to casserole. Cover with
vented clear plastic warp. Micro-cook, covered, on 100% power for 2
to 3 minutes or till stuffing is hot and bases of artichokes are
fork-tender, rotating the casserole a half-turn every minute. Let
stand, covered, while preparing sauce. For sauce, in a 2-cup measure
stir together chicken broth, 1 t lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till
thickened and bubbly, stirring every 30 seconds. Stir HALF the hot
mixture into the egg yolk. Return all to the 2-cup measure.
Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed
artichokes to a warm serving platter. Pour sauce around the
artichokes.

MMMMM

-- Sean

... ASTROLOGY LAW: It's always the wrong time of the month.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

You poor barstid. Skins can be one of the best parts of the potato.
Has your N.H.S. (which we don't have here) offered any opinions as
to why?

Yes we know why, when I had oral cancer they had to remove the part of
my throat that controls swallowing. So instead of a valve I have a
small openening now. Things get stuck.

Ewwwww. My sympathies. My housemate had an episode when visiting one of
his sons where he got food lodged in his throat and wound up in the ER.
They stretched his throat twice before he was released into the wild.

He has to go about once per year to get opened back up.

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

Title: The Smooth Operator
Categories: Five, Beverages, Fruits, Dairy
Yield: 1 Quaff

1/4 c Pitted cherries
1/4 c Mango
1/2 c Vanilla yogurt
1/2 c Pineapple-orange juice
1 c Ice cubes

Combine all ingredients in a blender, makes 1 serving.

Number of Servings: 1

RECIPE FROM: https://recipes.sparkpeople.com

Uncle Dirty Dave's Archives

MMMMM

... Cretins do *NOT* bob up and down in soup!
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Sean Dennis wrote to Shawn Highfield <=-

I can sympathize. I've had to have my esophagus stretched twice so I don't choke on food. Most of the issue will disappear when I have
teeth, but my hiatial hernia (which is unfortunately inoperable) causes issues, especially with rice.

Rice is a weird one for me. Sometimes it's fine, other times it's not.
I need a stretch now, but just hate going into Toronto and waiting for
the damn E.R to move me through the system.

Shawn

... We are going to have peace even if we have to fight for it.

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Hello Shawn,

28 May 22 10:50, you wrote to me:

Rice is a weird one for me. Sometimes it's fine, other times it's
not. I need a stretch now, but just hate going into Toronto and
waiting for the damn E.R to move me through the system.

I haven't tried rice yet since my teeth were removed. I might try rice again soon to see how it works.

For me, I can call the gastro clinic at my hospital and ask for a procedure. I'll get in within a month, usually. However, since the stents, I haven't had as many problems.

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

Title: Pet Milk Coffee Cake
Categories: Cakes, Breakfast, Desserts
Yield: 12 Servings

3 c Unbleached Flour
2 c Sugar
3 ts Baking Powder
Pinch Of Salt
1/2 c Butter
1/2 c Regular Margarine
2 lg Eggs, Well Beaten
12 oz Pet Milk (1 Can)
1 ts Vanilla Extract

MMMMM--------------------------TOPPING-------------------------------
1/2 c Cake Crumbs From The Cake
Recipe
1/2 c Brown Sugar, Firmly Packed
1/2 c Chopped Nuts
2 ts Cinnamon

Sift the dry ingredients togher into a bowl. Add the margarine and
butter then beat with an electric mixer ot make crumbs. Reserve 1/2
cup of the crumbs for the topping. Add the milk, eggs and vanilla
extract to the remaining crumbs and blend well. Make the topping.

Grease a bundt pan well and put about 1/3 of the topping in the pan
spreading evenly over the bottom. Add 1/3 of the batter and spread
evenly over the topping. Add all of the remaining topping except 2
Tbls of the topping to the top of the batter. Top with the reamining
batter spreading evenly. Top with the 2 Tbls of topping sprinkling
evenly over the top of the cake. Bake in a preheated 350 degree F.
oven for 45 minutes or until the cake tests done. Cool on a wire
rack.

From The Food Fare Section Rocky Mountain News September 3, 1986

MMMMM

-- Sean

... Going the speed of light is bad for your age.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Sean Dennis <=-

I can sympathize. I've had to have my esophagus stretched twice so I don't choke on food. Most of the issue will disappear when I have
teeth, but my hiatial hernia (which is unfortunately inoperable) causes issues, especially with rice.

Rice is a weird one for me. Sometimes it's fine, other times it's not.
I need a stretch now, but just hate going into Toronto and waiting for
the damn E.R to move me through the system.

I always thought the E.R. was for 'mergencies. Bv)= Dennis goes to a gastro-enterologist for his stretching. It's done at a hospital on an out-patient basis. And he's home and dry on the same day.

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

Title: Gastro Haddock Fish Finger Naanwich
Categories: Seafood, Sauces, Vegetables
Yield: 2 servings

8 Gastro Signature Breaded
- Haddock Fish Fingers
4 Plain mini naan breads

MMMMM----------------------TANDOORI MAYO-----------------------------
3 tb Mayonnaise
1 ts Tandoori paste
1/2 Fresh lime; juice only

MMMMM-------------------------TO SERVE-------------------------------
1 sm Red onion; very thin sliced
1/2 Cucumber; very thin sliced

Place Fish Fingers on a baking tray in the centre of a
175ºC/350ºF oven and cook for 16-18 minutes.

Mix together the ingredients for the mayo.

Spread the mini naans with tandoori mayo, top w/chunky
fish fingers, red onion and cucumber, with a drizzle of
more mayo.

Serves: 2 people

RECIPE FROM: https://youngsseafood.co.uk

Uncle Dirty Dave's Archives

MMMMM

... GMO food bad for you? I just had a nice leg of salmon and I feel fine.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

I haven't tried rice yet since my teeth were removed. I might try rice again soon to see how it works.

WOrth a shot, might be okay now.

For me, I can call the gastro clinic at my hospital and ask for a procedure. I'll get in within a month, usually. However, since the stents, I haven't had as many problems.

That's good. I have to start with ER and go from there, and I have
to go to the hosiptal that treated me for oral cancer. It's just
a lot of bother.


Shawn

... I think so brain, but if we didn't have ears, we'd look like WEASELS!

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Sean Dennis <=-

That's good. I have to start with ER and go from there, and I have
to go to the hosiptal that treated me for oral cancer. It's just
a lot of bother.

That is...very much so. :(

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

Title: Mexican Beef Dip
Categories: Appetizers, Cheese, Ground beef, Mexican
Yield: 10 Servings

2 1/2 lb Ground beef
1 Onion; chopped
8 oz Mozzarella cheese; shredded
8 oz Cheddar cheese; shredded
1 lb Velveeta cheese; chunked
1 pk Taco seasonings
1 cn Picante sauce
Garlic salt to taste

Brown ground beef and drain off fat. Mix beef with taco seasoning.
Combine all ingredients into a casserole dish. Bake at 350~ for 30
minutes. Serve with nacho chips.

MMMMM

-- Sean

... No matter how much you do, you'll never do enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)