Sean Dennis wrote to Dave Drum <=-

Taking an acidic product like unfiltered apple cider vinegar to
combat acid reflux seems counter-inruitive. But I know it to work.
I keep a quart of Bragg Organic which I get down the Food Fantasies
health food store.

It seems like it but the science behind it is solid and it really
does help me. I like Whitehouse brand ACV since it's a bit sweeter
than Bragg's and a lot less harsh.

Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty
harsh for all of that. But it sure works for me.

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

Title: Fergy's Mustard/Vinegar Bbq Squirrel
Categories: Game, Bbq, Chilies, Sauces
Yield: 1 Serving

1 Fat squirrel; skinned,
- cleaned

MMMMM---------------------------SAUCE--------------------------------
2 c Cider vinegar; unfiltered
1 c Yellow prepared (French's)
- mustard
2 tb Fine ground black pepper
1 tb Worcestershire sauce
1 c Brown sugar; packed
3 tb Louisiana hot sauce
1/2 tb Salt or seasoned salt

Thread squirrel onto a BBQ spit and truss its little legs
so that they don't flop around.

Mix sauce ingredients together and store in jar or squirt
bottle.

Rotisserie Rocky over hot coals or a gas grill basting as
he cooks.

When Senor Tree Rat is cooked serve him on a platter with
some potato salad or creamy cole slaw and baked beans.

Save the unused sauce in the ice box. Gets better as it
ages!

Recipe by Fergus Drennan (Fergus the Forager)

Sauce From: http://www.recipesource.com

Squirrel recipe from: Uncle Dirty Dave's Kitchen

MMMMM

... This is Amiga country. On a quiet night you can hear Windows re-booting. ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty
harsh for all of that. But it sure works for me.

I've seen Whitehouse all over the place here and it's cheaper than Bragg's for me.

An article talking about benefits of ACV: https://www.medicalnewstoday.com/articles/323721

All I know is it helps with my GERD/ulcer and helps keep my blood sugar from spiking too hard after a meal.

... This is Amiga country. On a quiet night you can hear Windows re-booting.

OS/2: opens windows, shuts gates.

No red wine for me...I'd use some chicken broth instead:

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

Title: Creole Beans and Rice
Categories: Harned 1994, Main dish, Rice/grains, Vegetarian
Yield: 4 Servings

3 c Red kidney beans; cooked
1/2 ts Cayenne pepper
1/4 ts Allspice
3 Scallions
1 Cucumber; peeled and sliced
2 Tomatoes; chopped
3/4 c Fresh parsley
1/4 c Vegetable oil
3 1/2 tb Cider vinegar
1 ds Tabasco
3 tb Vegetable oil
1 lg Onion; chopped
4 Garlic cloves; minced
3 Celery stalks; chopped
1 lg Carrot; diced
2 Green peppers; chopped
1/3 c Tomato paste
1 ts Cider vinegar
1 1/2 ts Brown sugar
1 ts Dijon mustard
1 pn Salt
2 ts Oregano
1/8 ts Cayenne
1/8 ts Allspice
2 1/2 c Cooked rice

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar
and Tabasco with the cayenne and allspice to make the salsa.

Saute onions and garlic in remaining oil for 2 to 3 minutes. Add
celery and carrots and cook for another 2 minutes. Add pepper and
continue to saute until the vegetables are tender.

Whisk together the tomato paste with 1/4 cup of red wine, cider
vinegar, sugar, mustard, herbs and spices. Add to the vegetables.
Combine beans with the vegetables and stir thoroughly. Simmer for 30
minutes.

Layer the saute mixture with the hot rice and salsa and serve.

From WWiVNet. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Replying to a message of Dave Drum to Sean Dennis:

Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty
harsh for all of that. But it sure works for me.

I've seen Whitehouse all over the place here and it's cheaper than
Bragg's for me.

I've just never looked for it. I'll ask next time I'm down the Food
Fantasies - when I need to reload. Generally for regular vinegar I buy
"white" vinegar in gallon jugs and mix it with non-iodized salt and a
bit of Dawn dish washing liquid. Then spray it on weeds as an organic (non-polluting) weed killer. No glyphosate into the environment. Bv)=

An article talking about benefits of ACV: https://www.medicalnewstoday.com/articles/323721

All I know is it helps with my GERD/ulcer and helps keep my blood sugar from spiking too hard after a meal.

... This is Amiga country. On a quiet night you can hear Windows

e-booting

.

OS/2: opens windows, shuts gates.

No red wine for me...I'd use some chicken broth instead:

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

Title: Creole Beans and Rice
Categories: Harned 1994, Main dish, Rice/grains, Vegetarian
Yield: 4 Servings

3 c Red kidney beans; cooked
1/2 ts Cayenne pepper
1/4 ts Allspice
3 Scallions
1 Cucumber; peeled and sliced
2 Tomatoes; chopped
3/4 c Fresh parsley
1/4 c Vegetable oil
3 1/2 tb Cider vinegar
1 ds Tabasco
3 tb Vegetable oil
1 lg Onion; chopped
4 Garlic cloves; minced
3 Celery stalks; chopped
1 lg Carrot; diced
2 Green peppers; chopped
1/3 c Tomato paste
1 ts Cider vinegar
1 1/2 ts Brown sugar
1 ts Dijon mustard
1 pn Salt
2 ts Oregano
1/8 ts Cayenne
1/8 ts Allspice
2 1/2 c Cooked rice

I didn't see a call for wine in the ingredients list. Had to parse the directions to find it mentioned. I'm not much of a wine-o myself though
I do keep a couple "splits" of Gallo red and a coule of white in the
cabinet for when a recipe *needs* the wine to taste right. Other than
that I'm with you on the chicken broth/stock.

This is my own RB & R recipe. It was developed before I discovered Tony Chachere's (green can) Creole Seasoning.

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

Title: Dave's Red Beans & Rice
Categories: Beans, Pork, Rice, Chilies, Herbs
Yield: 12 Servings

1 lb Red beans; rinsed, rocks
- picked out and discarded
1 lg Onion; peeled, chopped
1 lg Bell pepper; cored, chopped
2 Ribs celery; chopped
1 tb Garlic; minced
1 California bay leaf
1/2 ts Thyme
1 tb GFS (Minor's) chicken base
+=AND=+
1 tb White miso paste
+=OR=+
2 tb GFS (Minor's) chicken base
1/2 ts Chilli spice
Salt & pepper
Cayenne
Hot pepper sauce
1 Smoked ham hock
1 lb Ham chunks
+=OR=+
1 lb Smoked sausage; in 1" pcs
1 c White or brown rice
1 bn Green onions; chopped,
- for garnish

You may soak your beans or not. Put beans in a pot
and boil hard for five minutes to get starches to
start converting.

Drain the beans and put them with water, onions,
bell pepper, celery, garlic, seasonings and ham hock
into a large crockpot. Set the pot to high and cover.

Once the pot has come to a good simmer stir in the
rice and soup base(s) re-cover the crockpot and go
check your email for an hour or so. Then add the ham
or sausage.

Cook until beans are tender. If the dish appears too
"soupy" add a tablespoon or two of arrowroot mixed
with an equal amount of cold water to thicken.

Some people smash some beans on the side of the pot to
thicken gravy.

Serve in bowls and garnish with the chopped green onion.
Pass the hot sauce for those who like some more spice.

Uncle Dirty Dave's Kitchen

MMMMM

... We all have undeveloped territory - it's under our hats.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Dave,

Wednesday July 13 2022 05:34, you wrote to me:

I've just never looked for it. I'll ask next time I'm down the Food Fantasies - when I need to reload. Generally for regular vinegar I buy "white" vinegar in gallon jugs and mix it with non-iodized salt and a
bit of Dawn dish washing liquid. Then spray it on weeds as an organic (non-polluting) weed killer. No glyphosate into the environment. Bv)=

That formula sounds like something I need to mix up to control the weeds growing in the cracks in the asphalt under my access ramp. I gotta get out there very soon and weed my flower bed as the weeds are starting to crowd out my large and happy Dusty Millers.

I didn't see a call for wine in the ingredients list. Had to parse the directions to find it mentioned. I'm not much of a wine-o myself
though I do keep a couple "splits" of Gallo red and a coule of white
in the cabinet for when a recipe *needs* the wine to taste right.
Other than that I'm with you on the chicken broth/stock.

I didn't read the whole recipe when I posted it (I rarely do, TBH). I have tried different types of wine and all I can taste is rotten grape juice. I am super-sensitive to anything sour or bitter and even though there might be a small amount of either flavor, it's all I can taste in the food.

This is my own RB & R recipe. It was developed before I discovered
Tony Chachere's (green can) Creole Seasoning.

Looks good and I know about that little green can. It's good stuff!

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

Title: Hamburger Broccoli Dip
Categories: Crs, Totest, Post, Chopmeat
Yield: 8 Servings

1 pk (10oz) frozen chopped
Broccoli, cooked
1/2 lb Ground beef
1/2 ts Salt
1 lb Velveeta, cubed
1 cn (10oz) tomatoes with green
Chilies
Corn chips

Brown meat and salt; drain. Add cheese and cook until melted. Add
tomatoes and broccoli. Warm through and serve with chips.

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Death is life's way of saying "you're fired."
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)