Just want to make sure, that I'll stay in this echo, now that I gave it a forth try.

(A) Do you think that this echo must remain a US only echo, with all the shortcomings of the US Cuisine?

(B) Do you think it's for the best of this echo to have a moderator with a clearly demonstrated pathological hatred for one of the regularly appearing participants?

(C) How many of the dozens of recipes posted here by a single poster do you actually try out?

(D) What do you feel like if some of the 96% non-US people available in the FidoNet suddenly would bring you up to par with the best cuisines in the world, not just the US style: all the stuff putting it in a pot and cook it until it's not even recognisable any more?

My 50yo collection recipe book is open and ready to deploy. Just say the word.



..

--- Mozilla/5.0 (Windows; U; Windows NT 5.1; sv-SE; rv:1.9.1.16) Gecko/20101125
* Origin: news://eljaco.se:4119 (2:203/2)

On 07-22-22 17:26, Bj”rn Felten <=-
spoke to All about A COOKING echo poll <=-

Just want to make sure, that I'll stay in this echo, now
that I gave it a forth try.

(A) Do you think that this echo must remain a US only echo,
with all the shortcomings of the US Cuisine?

Never was a USA only echo. There was a time when we had participants
from five of the seven continents posting here. IMO, we would welcome
them back. I do not recall having any from Africa, and am fairly
certain never anyone from Antartica.

(B) Do you think it's for the best of this echo to have a
moderator with a clearly demonstrated pathological hatred
for one of the regularly appearing participants?

No comment.

(C) How many of the dozens of recipes posted here by a
single poster do you actually try out?

We try out recipes from our personal cookbook and Gail's web searches.
The echo has always had a strong focus on communication between friends,
and less so on recipes posted.

(D) What do you feel like if some of the 96% non-US people
available in the FidoNet suddenly would bring you up to par
with the best cuisines in the world, not just the US style:
all the stuff putting it in a pot and cook it until it's
not even recognisable any more?

IMO, we welcome all opinions so long as they are not antagonistic.

My 50yo collection recipe book is open and ready to
deploy. Just say the word.

IMO, feel free to share.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)


... Shipwrecked in Silver Spring, Maryland. 00:49:12, 23 Jul 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Bj”Rn Felten <=-

Just want to make sure, that I'll stay in this echo, now
that I gave it a forth try.

(A) Do you think that this echo must remain a US only echo,
with all the shortcomings of the US Cuisine?

Never was a USA only echo. There was a time when we had participants
from five of the seven continents posting here. IMO, we would welcome
them back. I do not recall having any from Africa, and am fairly
certain never anyone from Antartica.

I thought we had a participant, briefly, from South Africa. But, I'm
blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend
(including the late Burton Ford) to it ... to good reviews and puzzled
"From South Africa? No S***?" in a couple if instances.

(B) Do you think it's for the best of this echo to have a
moderator with a clearly demonstrated pathological hatred
for one of the regularly appearing participants?

No comment.

(C) How many of the dozens of recipes posted here by a
single poster do you actually try out?

We try out recipes from our personal cookbook and Gail's web searches.
The echo has always had a strong focus on communication between
friends, and less so on recipes posted.

Recipes are sometimes used as ontopicisers. And in my case traffic
builders. I have gotten in the habit of posting a "Burton" recipe with
each of my posts.

(D) What do you feel like if some of the 96% non-US people
available in the FidoNet suddenly would bring you up to par
with the best cuisines in the world, not just the US style:
all the stuff putting it in a pot and cook it until it's
not even recognisable any more?

IMO, we welcome all opinions so long as they are not antagonistic.

My 50yo collection recipe book is open and ready to
deploy. Just say the word.

IMO, feel free to share.

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

Title: Cass Abrahams' Bobotie
Categories: Beef, Breads, Herbs, Dairy, Fruits
Yield: 7 Servings

2 sl (thick) stale white bread
300 ml Water
15 ml (1 tb) oil
50 ml (4 tb) butter
2 lg Onions; chopped
800 g (1 3/4 lb) beef mince
3 cl Garlic; crushed
15 ml (1 tb) Masala
5 ml (1ts) turmeric
10 ml (2 ts) ground cumin
10 ml (2 ts) ground coriander
3 Cloves
2 ml (1/2 ts) peppercorns
5 Allspice berries
125 ml (1/2 c) sultanas
- (white/golden raisins)
60 ml (1/4 c) flaked almonds
5 ml (1 ts) dried mixed herbs
25 ml (2 tb) chutney
Salt & fresh ground pepper
6 (To 8) lemon leaves
250 ml (1 c) milk
2 lg Eggs; beaten

Soak bread in water. Fry onions in oil and butter until
just transparent. Place all other ingredients except
bread, lemon leaves, milk and egg in a large bowl and
mix. Add fried onions in oil to mixture. Squeeze water
from bread, add bread to meat and mix well. Spread in a
greased ovenproof dish. Roll lemon leaves into spikes
and insert into the mixture. Bake at 180ºC/350ºF for 30
minutes. Lightly beat eggs and milk together and pour
over meat. Bake until egg mixture has set. Serve with
yellow rice ant blatjang.

Cass Abrahams Cooks Cape Malay: Food from Africa

Serves 6-8

RECIPE FROM: https://www.thesouthafrican.com

Uncle Dirty Dave's Archives

MMMMM

... I used to be dyslexic, but I'm KO now.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Bj”rn Felten wrote to All <=-

Just want to make sure, that I'll stay in this echo, now that I gave it
a forth try.

(A) Do you think that this echo must remain a US only echo, with all
the shortcomings of the US Cuisine?

This echo has never been a US only echo. Since I have been a member here
we have had posters from the North and South American continents, Asia, Australia (and New Zealand), Europe, etc. AFAIK we've never had a poster
from Antarctica.

(B) Do you think it's for the best of this echo to have a moderator
with a clearly demonstrated pathological hatred for one of the
regularly appearing participants?

According the the rules of FIDO the moderator "owns" the echo. You are
free, of course, to start your own echo, get it e-listed and be the king
of your own domain.

(C) How many of the dozens of recipes posted here by a single poster do you actually try out?

It varies from person to person. If I've posted the recipe and the
bottom line says "Uncle Dirty Dave's Kitchen" then I have made that
dish at least once.

(D) What do you feel like if some of the 96% non-US people available in the FidoNet suddenly would bring you up to par with the best cuisines
in the world, not just the US style: all the stuff putting it in a pot
and cook it until it's not even recognisable any more?

Bring it on - but you don't have to be egregiously insulting about it.

My 50yo collection recipe book is open and ready to deploy. Just say the word.

WORD!!!!

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

Title: Ian's Bouillabaisse
Categories: Seafood, Vegetables, Stews, Wine, Potatoes
Yield: 6 Servings

MMMMM-----------------------BOUILLABAISSE----------------------------
1/4 c Olive oil
2 md Onions; thin sliced
1 Fennel bulb; thin sliced
4 Shallots; thin sliced
2 cl Garlic; minced
1/4 c Pernod Ricard
1/4 c Dry white wine
14 oz (396 g) can whole tomatoes
1 Bay leaf
pn Saffron
1 c Fish stock; store bought or
- homemade
1/2 lb Potatoes; quartered
4 lb Of a variety of fish &
- seafood, like mussels,
- scallops, shrimp, squid or
- cod

MMMMM--------------------------ROUILLE-------------------------------
pn Saffron
2 cl Garlic
1 Roasted red pepper
1 sl White bread
1 Egg yolk
1 ts Salt
1/2 c Olive oil

MMMMM--------------------------TO SERVE-------------------------------
6 sl Toasted baguette
Additional toasted baguette
- slices for dipping

Heat the olive oil over low heat in a large, heavy
bottomed stockpot. Add the onions and fennel, and cook
until translucent and tender. Add the shallots and
garlic and cook until just fragrant, about 2 minutes.

Add the Pernod Ricard and wine. Bring to a simmer, then
add the tomatoes, crushing them with your hands as you
add them to the pot, and the juice from the can.

Add the bay leaf, saffron and potatoes to the pot. Cover
with the fish stock and cook for 10 minutes at a simmer.

Add the prepared seafood to the pot, except for shrimp
and scallops, if using, and add water to cover. Bring to
a boil and cook for an additional 10 minutes. Remove the
pot from the heat. Add scallops and shrimp at this point
and cover.

Remove 2 tablespoons of the broth from the pot and add
it to a blender. Add the saffron, the garlic cloves and
the pepper. Tear the bread into the blender and pulse to
combine. Drizzle in half of the olive oil, pulsing to
blend. Add the egg yolk and drizzle in the remaining
olive oil, pulsing all the while. Season to taste with
salt.

Place a toasted baguette slice in the bottom of each
soup bowl. Stir the bouillabaisse and serve over the top
of the baguette slices. Serve with rouille and
additional toasted bread slices on the side.

Ian M. Hoare - La Souvigne Bed & Breakfast
Forgès, près d'Argentat, Corrèze, région Limousine, France

Uncle Dirty Dave's Kitchen

MMMMM

... Swedes. They goes right savage over dill.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Bj”rn Felten wrote to All <=-

(A) Do you think that this echo must remain a US only echo, with all
the shortcomings of the US Cuisine?

I think you know there are also Canadians here. We've told you a few
times. While we're close to the USA we are not Americans. Recipes from
Canada are much more "British" and contain a lot less salt as an example.

(C) How many of the dozens of recipes posted here by a single poster do you actually try out?

I always skim Dave's posts and when something strikes my interest I save
the recipe to a "Totry" database and I go through it when I'm looking for something different.

in the world, not just the US style: all the stuff putting it in a pot
and cook it until it's not even recognisable any more?

I wish you didn't attack USA in every post.... Politics really are not
wanted in this echo. I disagree with a lot of their politics but I don't
talk about it here.

My 50yo collection recipe book is open and ready to deploy. Just say the word.

I would be interested in recipes and cooking discussion with you.

Shawn

... Genius is one per cent inspiration and ninety-nine per cent perspiration.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield -> Bj”rn Felten skrev 2022-07-23 17:59:

in the world, not just the US style: all the stuff putting it in a pot
and cook it until it's not even recognisable any more?

I wish you didn't attack USA in every post.... Politics really are not wanted in this echo.

How is the above about politics?

I prefer French cooking over US cooking, is that an attack?



..

--- Mozilla/5.0 (Windows; U; Windows NT 5.1; sv-SE; rv:1.9.1.16) Gecko/20101125
* Origin: news://eljaco.se:4119 (2:203/2)

According the the rules of FIDO the moderator "owns" the echo. You are free, of course, to start your own echo, get it e-listed and be the king of your own domain.

OK, I can take a hint. It's been an interesting visit (re-visit actually), now it's Exit Right once again.



..

--- Mozilla/5.0 (Windows; U; Windows NT 5.1; sv-SE; rv:1.9.1.16) Gecko/20101125
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Dave,

Dave Drum -> Bj”rn Felten was thinking very hard :

Bj”rn Felten wrote to All <=-

Just want to make sure, that I'll stay in this echo, now that I gave

it

a forth try.

(A) Do you think that this echo must remain a US only echo, with all
the shortcomings of the US Cuisine?

This echo has never been a US only echo.

This is a general chat echo dedicated to cooking. It is available
in every zone for all who want to participate.

As I have mentioned in a previous post, the participants own the
echo. Not just this echo, but all echoes. That is simply the way
Fidonet is, structured, and meant to be.

Of course, anybody can pretend to be a "moderator" and make whatever
"rules" float his boat. Even if those "rules" make no sense -

14. This echo does not recognize any local or regional echomail
policies such as EP1. This echo originates in Zone 1 and follows
Zone 1 policies concerning the "echolist".

This is a Fidonet echo belonging to all zones. The participants own
it and can do whatever they want with it. As you know, Fidonet has no
official private "echolist" - and does not recognize any individual's elist/echolist as official, either.

Looks like your beloved self-appointed "moderator" is all wet.

[..]

(B) Do you think it's for the best of this echo to have a moderator
with a clearly demonstrated pathological hatred for one of the
regularly appearing participants?

According the the rules of FIDO the moderator "owns" the echo.

The participants of the echo own this echo.

You are free, of course, to start your own echo, get it e-listed and be the
king of your own domain.

Bj”rn is one of the participants of this echo, therefore he owns
the echo along with the rest of us. Of course, Fidonet has no official
private elist/echolist, and never has. But please feel free to create
your own. All you really need is a pencil and a pad.

(C) How many of the dozens of recipes posted here by a single poster do
you actually try out?

It varies from person to person. If I've posted the recipe and the
bottom line says "Uncle Dirty Dave's Kitchen" then I have made that
dish at least once.

Good God Almighty! You must be the fattest man on Earth!

(D) What do you feel like if some of the 96% non-US people available in
the FidoNet suddenly would bring you up to par with the best cuisines
in the world, not just the US style: all the stuff putting it in a pot
and cook it until it's not even recognisable any more?

Bring it on - but you don't have to be egregiously insulting about it.

You have no idea as to how to make real Italian meatballs (polpettes),
much less how to serve them. But I am sure you know how to search with
Uncle Google.

My 50yo collection recipe book is open and ready to deploy. Just say
the word.

WORD!!!!

One recipe a day for the next 50 years ... I may not be around
long enough to read all of them much less make them ...

For Life,
Lee

--
Say it loud! Say it clear! / Refugees are welcome here!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Dale,

Just want to make sure, that I'll stay in this echo, now
that I gave it a forth try.

(A) Do you think that this echo must remain a US only echo,
with all the shortcomings of the US Cuisine?

Never was a USA only echo.

Sean Dennis never had any legitimacy as "moderator" of this echo.
Therefore, his claims have no legitimacy, and can easily be ignored.

This is a general chat echo dedicated to cooking, and available
in every zone for all to enjoy. You know that. I know that. Everybody
else knows that. However -

Sean Dennis has the bizarre idea that it belongs to Zone 1, and that
he alone can set whatever "rules" for all to abide by. Do you think I
am making this up?

According to your beloved self-appointed "moderator" this is
a Zone 1 only echo that follows only Zone 1 policies concerning
the "echolist" -

14. This echo does not recognize any local or regional echomail
policies such as EP1. This echo originates in Zone 1 and follows
Zone 1 policies concerning the "echolist".

Fidonet has no official private echolist of any kind. And you bloody
well know it. As well as your beloved self-appointed "moderator".

So why did he make that silly claim?

The participants own the echo. Not any self-appointed "moderator".

Sean Dennis might not like it. But that's his problem. Not mine
or anybody else's. As far as I am concerned, he can stuff it.

This is a Fidonet echo, accessible to everyone in every Zone.
Who owns the echo? The participants themselves. Do not forget that.
Do not ever forget that.

There was a time when we had participants from five of the seven continents
posting here. IMO, we would welcome them back. I do not recall having any from Africa, and am fairly certain never anyone from Antartica.

There may have been some participants from South Africa. A very
popular destination for many from Europe. So don't be so sure.

And Buzz Aldrin did visit Antarctica. Once.

It would be nice for more participants to join in. But who would
want to, given the recent behavior of your beloved self-appointed
"moderator"? It is clearly time for him to go.

(B) Do you think it's for the best of this echo to have a
moderator with a clearly demonstrated pathological hatred
for one of the regularly appearing participants?

No comment.

Silence is an act of tacit approval. You know damn good and well
the personal attacks made by your beloved self-appointed "moderator"
were uncalled for. Not only did he insult me, but he also insulted
scores of others. And the best you can do is say "no comment"?
Shame on you, Dale Shipp! Shame on you!

(C) How many of the dozens of recipes posted here by a
single poster do you actually try out?

We try out recipes from our personal cookbook and Gail's web searches.
The echo has always had a strong focus on communication between friends, and less so on recipes posted.

Between friends? Tell your beloved self-appointed "moderator" to
take a hike (leave the echo) if he has any respect for any of the
participants in this echo. His presence is not welcome or wanted.

(D) What do you feel like if some of the 96% non-US people
available in the FidoNet suddenly would bring you up to par
with the bst cuisines in the world, not just the US style:
all the stuff putting it in a pot and cook it until it's
not even recognisable any more?

IMO, we welcome all opinions so long as they are not antagonistic.

And yet you refuse to condemn the personal attacks made by your
beloved self-appointed "moderator" ... who has refused to apologize
to any of those he has insulted.

My 50yo collection recipe book is open and ready to
deploy. Just say the word.

IMO, feel free to share.

Feel free to man up and condemn the actions of a madman.

Or continue to squeak like a mouse.

The choice is up to you.

For Life,
Lee

--
Donald Trump! Go away! Racist, sexist, anti-gay!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

On 07-23-22 06:12, Dave Drum <=-
spoke to Dale Shipp about Re: A COOKING echo poll <=-

I thought we had a participant, briefly, from South Africa. But, I'm blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend
(including the late Burton Ford) to it ... to good reviews and puzzled "From South Africa? No S***?" in a couple if instances.

You are right. I searched my data base and came up with him:
Russell Tiedt, Rusty's BBS, Bloemfontein, free state, South Africa
(5:5/0) and (5:7105/1). He posted 215 messages over the period of
10/29/00 to 11/06/06.

That leaves only Antartica to be the only continent that has not been
present here.


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

Title: Oatmeal Butterscotch Cookies
Categories: Tested, Xmas
Yield: 3 Dozen

1 1/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1 c Butter (2 sticks)
(softened)
3/4 c Sugar
3/4 c Dark brown sugar
2 lg Eggs
1 ts Vanilla
3 c Quick or old fashioned oats
1 2/3 c Butterscotch morsels
(11 oz bag)

Preheat oven to 375 (convection will show 350)

Combine: Flour baking soda, salt and cinnamon in small bowl.

Beat butter, sugar, brown sugar, eggs and vanilla in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and butterscotch
morsels. Drop by rounded tablespoon (I used Med scoop) onto ungreased
baking sheets.

Bake 12 minutes - remove and let cool on cookie sheets.

From Nestle butterscotch morsel bag.

Tested 2014 - very nice. Much better that I thought they would be.

Made 2 batches for xmas 2014.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:47:49, 24 Jul 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I thought we had a participant, briefly, from South Africa. But, I'm blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend
(including the late Burton Ford) to it ... to good reviews and puzzled "From South Africa? No S***?" in a couple if instances.

You are right. I searched my data base and came up with him:
Russell Tiedt, Rusty's BBS, Bloemfontein, free state, South Africa
(5:5/0) and (5:7105/1). He posted 215 messages over the period of 10/29/00 to 11/06/06.

That leaves only Antartica to be the only continent that has not been present here.

Some days I have a mind like a steel trap. Rusted shut. Bv)=

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

Title: Antarctic Scallop Quesadillas
Categories: Shellfish, Nuts, Fruits, Citrus, Cheese
Yield: 5 Servings

1 1/2 lb Antarctic Scallops; cooked
4 oz Cream Cheese
4 oz Pepperjack cheese; shredded
3/4 c Dried pineapple rings; *
- chopped fine
3/4 c Green onion; chopped
1/4 c Cilantro; chopped fine (opt)
2 tb Lime juice
3/4 c Almonds; chopped
Salt, pepper & hot sauce
10 (to 12) 10" flour tortillas

* Dried fruit options: Golden raisins, Dates, Apricots,
Mangoes, Cherries, Papaya or Cranberries.

Combine and mix well all ingredients, except scallops.

Add scallops and mix gently.

Coat 1/2 of 10" tortilla with an even 1/2" layer of scallop
mixture.

Fold tortilla in half and gently press two sides together.
Repeat process with second tortilla.

Spray saut++ pan with vegetable spray and place both
tortillas in pan, OR very lightly brush each side of folded
tortilla with mayonnaise.

Cook on both sides until browned. Remove from pan and cut
each tortilla into 4-6 equal pieces.

Arrange on plate and serve with your favorite fresh salsa.

Serves 4-6.

Recipe by: http://www.clearwater.ca/

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Modern slaves are not in chains. They are in debt.
___ MultiMail/Win v0.52

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

Hello Dale,

I thought we had a participant, briefly, from South Africa. But, I'm
blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend
(including the late Burton Ford) to it ... to good reviews and puzzled
"From South Africa? No S***?" in a couple if instances.

You are right. I searched my data base and came up with him:
Russell Tiedt, Rusty's BBS, Bloemfontein, free state, South Africa
(5:5/0) and (5:7105/1). He posted 215 messages over the period of 10/29/00 to 11/06/06.

That leaves only Antartica to be the only continent that has not been present here.

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per Sean
Dennis' bogus claim. And clearly proven from your own archives.

Facts are facts.

For Life,
Lee

--
Your Hole Is Our Goal

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Lee Lofaso wrote to Dale Shipp <=-

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per
Sean Dennis' bogus claim.

Sure there is, dipshit. It's right here on my BBS, and many others'.

* Origin: news://eljaco.se:4119 (2:203/2)

Fuck off, Beorn.


... Some people are born stupid, others work to acquire it.
=== MultiMail/Linux v0.52
--- SBBSecho 3.15-Linux
* Origin: Palantir * palantirbbs.ddns.net * Pensacola, FL * (1:123/115)

Hello Dan,

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per
Sean Dennis' bogus claim.

Sure there is, dipshit. It's right here on my BBS, and many others'.

This is a general chat echo devoted to cooking. Although it can be
called anything, the most common name is simply "Cooking". But do feel
free to be different. After all, it's your system to do with what you
want.

For Life,
Lee

--
Say it loud! Say it clear! / Refugees are welcome here!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Lee Lofaso wrote to Dan Clough <=-

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per
Sean Dennis' bogus claim.

Sure there is, dipshit. It's right here on my BBS, and many others'.

This is a general chat echo devoted to cooking. Although it can
be called anything, the most common name is simply "Cooking". But

How do you know that's the "most common" name? Have you polled every
Fidonet system that carries the echo, and asked them?

No? Then you're making bullshit assumptions.

do feel free to be different. After all, it's your system to do
with what you want.

You got that right.

Now just fuck off, Beeeorn.


... Ignorance can be cured. Stupid is forever.
=== MultiMail/Linux v0.52
--- SBBSecho 3.15-Linux
* Origin: Palantir * palantirbbs.ddns.net * Pensacola, FL * (1:123/115)

Hello Dan,

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per
Sean Dennis' bogus claim.

Sure there is, dipshit. It's right here on my BBS, and many others'.

This is a general chat echo devoted to cooking. Although it can
be called anything, the most common name is simply "Cooking". But

How do you know that's the "most common" name?

Well, it is true a German sysop might write it in German rather
than in English. Or an Italian sysop might write it in Italian ...

Have you polled every Fidonet system that carries the echo, and asked them?

Sysops can call an echo whatever they want, regardless of where they
are geographically.

No? Then you're making bullshit assumptions.

My assertion is credible, as it can be independently verified.

do feel free to be different. After all, it's your system to do
with what you want.

You got that right.

As usual.

Now just fuck off, Beeeorn.

Have an (almost) White Russian. On me.

2 oz vodka
1 oz coffee liquer
1/2 oz semen
cream or milk
ice cubes

Pour vodka, semen and coffee liquer over ice cubes and top
up the glass with milk or cream. Don't forget to swallow.

For Life,
Lee

--
Hands too small! Can't build a wall!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Re: Re: A COOKING echo poll
By: Shawn Highfield to Bj”rn Felten on Sat Jul 23 2022 10:59 am

Bj”rn Felten wrote to All <=-

(A) Do you think that this echo must remain a US only echo, with all the shortcomings of the US Cuisine?

I think you know there are also Canadians here. We've told you a few
times. While we're close to the USA we are not Americans. Recipes from Canada are much more "British" and contain a lot less salt as an example.

(C) How many of the dozens of recipes posted here by a single poster do you actually try out?

I always skim Dave's posts and when something strikes my interest I save
the recipe to a "Totry" database and I go through it when I'm looking for something different.

in the world, not just the US style: all the stuff putting it in a pot and cook it until it's not even recognisable any more?

I wish you didn't attack USA in every post.... Politics really are not wanted in this echo. I disagree with a lot of their politics but I don't talk about it here.

My 50yo collection recipe book is open and ready to deploy. Just say the word.

I would be interested in recipes and cooking discussion with you.

Shawn

... Genius is one per cent inspiration and ninety-nine per cent perspiration

Me too! Bjorn and I were talking cooking long ago. I think it was the 'International echo'? I remember 'green bell pepper' didn't translate to him back then (just a very different naming setup where he is). I sent a link with a picture and it was clear but I think not common there?

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

Title: Xxcarol's Scratch that Catfish!
Categories: Xxcarol, Fish, Seafood
Yield: 4 Servings

1 1/3 lb Fresh catfish fillets
1/2 c Flour (can use rice flour)
1 ts Salt
1 1/2 tb Black pepper
2 ea Eggs
1/2 c Dehydrated Potato flakes

This is simple and delicious. I didn't add oil to the list because it
depends on how you want to do this. We used a deepfryer (we change
oil as needed but not every use). If stove top, you'll want enough
oil to cover the fish. This recipe is good for any type of fish you
would normally want to fry. Tilapia, Snapper, even trout or
freshwater Bass are candidates along with Catfish.

Now to setup, you need 3 larger plates that are somewhat deep, a
cutting board, and 2 holding items. 1 will hold your cut fish ready
to be breaded and the other will hold the breaded ones ready for the
fryer. We do catfish as nugget style and use a bit over 1lb in 4
deepfryer runs.

Plate 1, mix your flour, salt and pepper then spread evenly on plate.

Plate 2, 1 eggs all well mixed with a fork gets spread here.

Plate 3, Potato flakes spread evenly.

Step 1, cut fish as desired and set in ready container until you have
cut as much as fits. We cut 1/2 lb here then go back and cut more as
frying takes place.

Step 2, Roll in flour mix, then egg. Let it sit a few seconds in the
egg then roll in the potato flakes to coat. Set aside until you have
what fits your frying method.

Step 3, Fry in whatever way you desire to your preferred level. We
go a medium golden.

Continue until all is done. Serve with Tartar sauce. We actually
like the 'Look Ma, No Pickles' one best if catfish.

From the VB Kitchen of: xxcarol 12May2021

MMMMM


xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: A COOKING echo poll
By: Lee Lofaso to Dale Shipp on Tue Jul 26 2022 07:47 pm

Hello Dale,

I thought we had a participant, briefly, from South Africa. But, I'm
blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend
(including the late Burton Ford) to it ... to good reviews and puzzled
"From South Africa? No S***?" in a couple if instances.

You are right. I searched my data base and came up with him:
Russell Tiedt, Rusty's BBS, Bloemfontein, free state, South Africa (5:5/0) and (5:7105/1). He posted 215 messages over the period of 10/29/00 to 11/06/06.

That leaves only Antartica to be the only continent that has not been present here.

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per Sean
Dennis' bogus claim. And clearly proven from your own archives.

Facts are facts.

For Life,
Lee

--
Your Hole Is Our Goal

Lee, the name of the echo is not in question. It can and does have people from all over the world at various times. It's main members are in Canada and the USA (especially since I moved back from Japan and som OZ folks moved in to other hobbies.

You have a reputation from other echos which doesn't matter here but talk about cooking and folks will be happy to see what recipes you like and make.

Today at my house is a simple dish learned in Japan. Yup, eating out of the ricemaker with steamer pot on top!

I used 1.5 cups dry medium grain rice with 3 cups water. This will give us 1 cup each and enough to make riceball treats for munchies.

Steamer to got last of my Gai Lan (Chinese broccoli) but I saved the leaves (it has leaves. not western type that has the flower tops) so was stems. 6 'fishball', 4 large shrimp (with heads and tail as they are a delicacy for the cat and dog), and 2 baby dim sum filled with sweetbean (aduki).

I of course committed virtual adultery to an Asian as the rice was served with butter vice shoyu (soy sauce) but hey, that's how we like it!

The saved Gai Lan leaves are going in a Dashi Udon soup for tomorrow with small sausage balls and riceball at the side.

Riceballs are just that. I have figs out for the centers and will roll in a sweet firikake mix (rice seasoning).

So, what are you eating?

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: Re: A COOKING echo poll
By: Dan Clough to Lee Lofaso on Tue Jul 26 2022 08:59 pm


Hey Dan, I'll be in Pensacola (Corry station) 1 week a month for the next 9 months. Work related. Maybe we can meet up there for dinner?

cshenk54@yahoo.com. Will be there 11-16Sept. I've only been there once so am apt to just eat at whatever is close.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: A COOKING echo poll
By: Lee Lofaso to Dan Clough on Thu Jul 28 2022 08:28 pm

Hello Dan,

The participants own the echo. Regardless of where they are from.

There is no such animal as the "National Cooking Echo" as per
Sean Dennis' bogus claim.

Sure there is, dipshit. It's right here on my BBS, and many others'.

This is a general chat echo devoted to cooking. Although it can
be called anything, the most common name is simply "Cooking". But

How do you know that's the "most common" name?

Well, it is true a German sysop might write it in German rather
than in English. Or an Italian sysop might write it in Italian ...

Have you polled every Fidonet system that carries the echo, and asked

them?

Sysops can call an echo whatever they want, regardless of where they
are geographically.

No? Then you're making bullshit assumptions.

My assertion is credible, as it can be independently verified.

do feel free to be different. After all, it's your system to do
with what you want.

You got that right.

As usual.

Now just fuck off, Beeeorn.

Have an (almost) White Russian. On me.

2 oz vodka
1 oz coffee liquer
1/2 oz semen
cream or milk
ice cubes

Pour vodka, semen and coffee liquer over ice cubes and top
up the glass with milk or cream. Don't forget to swallow.

For Life,
Lee

--
Hands too small! Can't build a wall!

Calling to have Lee Lofaso removed from the Cooking echo.

I do not know who maintains the echolist now but that is where you start.

In the interum, he is shunned after this message. If he doesn't get a rise, he leaves eventually.

PS Dan, Bjorn and Lee are very different people. They really are.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dan Clough <=-

Hey Dan, I'll be in Pensacola (Corry station) 1 week a month for
the next 9 months. Work related. Maybe we can meet up there for
dinner?

cshenk54@yahoo.com. Will be there 11-16Sept. I've only been
there once so am apt to just eat at whatever is close.

Sounds like a good possibility! I'll email ya.



... MultiMail, the new multi-platform, multi-format offline reader!
=== MultiMail/Linux v0.52
--- SBBSecho 3.15-Linux
* Origin: Palantir * palantirbbs.ddns.net * Pensacola, FL * (1:123/115)

PS Dan, Bjorn and Lee are very different people. They really are.

They have a tendency to act in lock step in most political and sysop echos
and, if you get either one of them upset, you cannot really tell the
difference between their posts. Even if they are not litterally the same person, they are not very different.

And I second your motion for Lee's removal.


* SLMR 2.1a * This message protected by DALETECH!!
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to CAROL SHENKENBERGER <=-

PS Dan, Bjorn and Lee are very different people. They really are.

They have a tendency to act in lock step in most political and sysop
echos and, if you get either one of them upset, you cannot really tell
the difference between their posts. Even if they are not litterally
the same person, they are not very different.

And I second your motion for Lee's removal.

I dunno about Dan. But. Bjoen and Lee seem to be parts of a piece. And
Lee has been "twitted" on most of the BBSes I visit - except Doc's.

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

Title: Twit Twooo, Hooting Halloween Owls
Categories: Cakes, Snacks, Novelty
Yield: 12 servings

MMMMM-------------------------MUFFINS--------------------------------
280 g Butter; softened
280 g Golden caster sugar
200 g Eelf-raising flour
2 tb Cocoa powder
6 md Eggs

MMMMM--------------------ICING & DECORATION--------------------------
200 g Butter; softened
280 g Icing sugar; sifted
1 tb Cocoa powder
Liquorice allsorts, sweets
- or candy
12 Paper baking cups, brown

Set oven @ 190ºC/380ºF/gas 5. Line a 12-cup muffin
tin with brown muffin cases. Beat the first 5
ingredients to a smooth batter and spoon between the
cases, almost filling them to the top. You may have a
little left over. (Alternatively, use a fairy cake or
cup cake tin for smaller ones - again, try to find some
brown paper cases. You should be able to make 24 "owls"
if you make them in the smaller cake tin.) Bake for
20-25 minutes until risen and spongy. Cool on a rack.

Beat the butter and icing sugar until smooth, and then
add the cocoa powder, mixing well. Slice off the very
tops of the cakes and cut each piece in half. Spread a
generous layer of icing over each cake.

Working on one cake at a time, take a pair of the large
round liquorice allsorts sweets/candy that are yellow or
pink with black centres. * Sit the eyes on top of the
cake; then add the two pieces of cake cut from the top
(curved edge up) behind the eyes but slightly slanted
towards the eyes - to make the eyebrows or owl's ears.
Finish by adding a piece of orange or pink sweet/candy,
in between the eyes to the front, for the beak.

Watch the owls "fly" off the table when the children
see them!

* https://tinyurl.com/TWIT-TWOOO

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... Paranoid schizophrenics outnumber their enemies at least two to one.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Mike,

PS Dan, Bjorn and Lee are very different people. They really are.

They have a tendency to act in lock step in most political and sysop echos and, if you get either one of them upset, you cannot really tell the difference between their posts. Even if they are not litterally the same person, they are not very different.

Three different people, morphing as one.
Wow.
Could only be found in Fidonet.

And I second your motion for Lee's removal.

Fix your own keyboard, and learn how to use your <N>ext key.

Have a day,
Lee

--
Because not everyone likes licorice

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Carol,

Calling to have Lee Lofaso removed from the Cooking echo.

What are you upset about?
Did you find a fly in your soup or something?

I do admit to being guilty of poking fun at a list of rules posted
by one of the participants of this echo, and that he did get more than
a bit upset about it, going postal. So please. Don't blame me.

He is the one who posted a bunch of silly rules that made sense
only to himself. It was posted as a public message and I chose to
comment about it. He didn't like it and chose to call me a bunch
of nasty names.

That goes to show you the level of maturity he has. So please,
before you get your panties all tied up in a knot, do keep that
in mind.

How that person wants to present himself to society is his business.
I won't stop him. Or even try to. The same goes for any other person.

Let's get back to your request.
Feel free to file a policy complaint.

9.1 General

The FidoNet judicial philosophy can be summed up in two rules:

1) Thou shalt not excessively annoy others.

2) Thou shalt not be too easily annoyed.

In other words, there are no hard and fast rules of conduct, but
reasonably polite behavior is expected. Also, in any dispute both
sides are examined, and action could be taken against either or
both parties. ("Judge not, lest ye be judged!")

Of course, do realize I cannot be held responsible for my actions
as I am not a Fidonet sysop. But even if I was, it would not matter.
So my advice is -

Use your <N>ext key.

I do not know who maintains the echolist now but that is where you start.

Who cares? Fidonet does not have any official private elist/echolist.
So make your own, thus promoting yourself as being The Elist Keeper.

In the interum, he is shunned after this message.

The keyboard is so tempting to type on.
Especially when there is a stain on the monitor that cannot be removed.
So keep on typing, baby. Keep on typing.

If he doesn't get a rise, he leaves eventually.

Do you beat your meat?

This is the COOKING echo, you know.

PS Dan, Bjorn and Lee are very different people. They really are.

Three different entities. Just like three little pigs.
But where is the Big Bad Wolf?

For Life,
Lee

--
Work sets you free.

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Mike,

PS Dan, Bjorn and Lee are very different people. They really are.

They have a tendency to act in lock step in most political and sysop echos and, if you get either one of them upset, you cannot really tell the difference between their posts. Even if they are not litterally the same person, they are not very different.

What makes you think the entities known as Dan, Bj”rn and Lee even
exist (except in your own mind)?

And I second your motion for Lee's removal.

Please feel free to file a policy complaint.

I do hope you took the time to unscramble the letters of my name.

FALSE OLEO, goes great on toast
LOOSE FLEA, makes a wonderful addition to soup

For Life,
Lee

--
Probably the best beer in the world

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Carol,

[..]

Lee, the name of the echo is not in question.

This is a general chat echo devoted to cooking. The name noted
on every BBS that I use and have used is COOKING. Of course, sysops
are free to call it whatever they want on their own boards ...

It can and does have people from all over the world at various times.

Of course it does. The COOKING echo is available in all zones,
worldwide. Far from being a "national" echo of any kind.

It's main members are in Canada and the USA (especially since I moved back from Japan and som OZ folks moved in to other hobbies.

The participants own the echo, regardless of where they are from.
As you and others know, and have publicly stated, participants are
from everywhere, both sysops and non-sysops.

You have a reputation from other echos which doesn't matter here but talk about cooking and folks will be happy to see what recipes you like and make.

The focus is (and should be) COOKING. After all, that is the name of
this echo, as listed on most BBSes. That does not mean anybody should
have to limit their own Fidonet experience to this echo alone, as
most people have various interests.

I did post a handful of recipes. But cooking is far more than just
a collection of recipes found online or from magazines and books.
Perhaps you should learn how to taste and smell before deciding what
recipes you want to add to your digital collection.

Today at my house is a simple dish learned in Japan. Yup, eating out of the
ricemaker with steamer pot on top!

Why use a ricemaker with steamer pot on top, when there are easier
and better ways to prepare rice? And what kind of rice is preferred
in Japan, and how is that rice prepared by Japanese?

Japanese ricemakers and Korean ricemakers are very different.
And let's not even talk about Chinese ricemakers, which are bascially
junk. But enough about ricemakers.

If you know what you are doing, you do not even need a recipe to
prepare foods. But those who do not know any better will just continue
doing what others who also do not know any better tell them to do.

I used 1.5 cups dry medium grain rice with 3 cups water. This will give us
1 cup each and enough to make riceball treats for munchies.

Why? What kind of rice, and how did you prepare that rice before
you cooked it? Or did you prepare it at all? There is more to cooking
rice than throwing it into a pot and cooking or steaming it in a pot.

Steamer to got last of my Gai Lan (Chinese broccoli) but I saved the leaves
(it has leaves. not western type that has the flower tops) so was stems. 6
'fishball', 4 large shrimp (with heads and tail as they are a delicacy for the cat and dog), and 2 baby dim sum filled with sweetbean (aduki).

We all have our own favorite foods and how to cook them. Much of
what we eat are cultural, being where we are from or live. Others
like foods from other parts of the world, in addition to regular
fare. And then there are those who live by eating junk food from
fast food joints ...

I of course committed virtual adultery to an Asian as the rice was served with butter vice shoyu (soy sauce) but hey, that's how we like it!

And that is the way food should be. A feast, and celebration.

The saved Gai Lan leaves are going in a Dashi Udon soup for tomorrow with small sausage balls and riceball at the side.

I find recipes can be useful as a guide, but not so much as to depend
on recipes in order to prepare foods. Much can be accomplished by experimenting, although admittedly sometimes those experiments do not
turn out quite as one would hope.

Riceballs are just that. I have figs out for the centers and will roll in a
sweet firikake mix (rice seasoning).

A Cajun favorite is boudin, which is basically a spicy rice dressing
that comes in two flavors, boudin blanc and boudin rouge.

So, what are you eating?

A beef stew that had more carrots than beef, and way too much salt.
Not my own concoction ...

For Life,
Lee

--
The more you play with it the harder it gets

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Dave,

PS Dan, Bjorn and Lee are very different people. They really are.

They have a tendency to act in lock step in most political and sysop
echos and, if you get either one of them upset, you cannot really tell
the difference between their posts. Even if they are not litterally
the same person, they are not very different.

And I second your motion for Lee's removal.

I dunno about Dan. But. Bjoen and Lee seem to be parts of a piece. And
Lee has been "twitted" on most of the BBSes I visit - except Doc's.

More insults on participants, and a former participant, of this echo.
For no reason, other than just to do it. Who put you up to it?

File your policy complaint. See if I care. Oh, that's right. You're
too chicken to do it yourself. Same as Carol and Mike. And with the
biggest chickenhawk of them all unwilling to do so, that says a lot.

You are active in only two echoes that I know of in Fidonet.
And in one of those echoes you are the only participant.

Claiming I have been "twitted" on most of the BBSes you visit
is a really wild claim. Especially since I am not a participant
at Doc's, and I only frequent a small handful of echoes, one of
them this one.

Now that you have been caught out in a "Big Lie" of your own,
I will leave it to others to pass judgement on you.

Have a day,
Lee

--
Big Or Small We Lay Them All

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

I dunno about Dan. But. Bjoen and Lee seem to be parts of a piece. And
Lee has been "twitted" on most of the BBSes I visit - except Doc's.

I think Dan was the person the quote was addressed to. I agree with the
rest.

Title: Twit Twooo, Hooting Halloween Owls
Categories: Cakes, Snacks, Novelty
Yield: 12 servings

How appropriate! :)

200 g Eelf-raising flour

Eelf-raising flour? Is that opposed to Ggnome-raising flour?

Watch the owls "fly" off the table when the children
see them!

Forget the kids... you better worry more about these owls disappearing if I
see them. :)


* SLMR 2.1a * "Get out & take your Sacagawea dollars with you!" - Moe
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

I dunno about Dan. But. Bjoen and Lee seem to be parts of a piece. And
Lee has been "twitted" on most of the BBSes I visit - except Doc's.

I think Dan was the person the quote was addressed to. I agree with
the rest.

Title: Twit Twooo, Hooting Halloween Owls
Categories: Cakes, Snacks, Novelty
Yield: 12 servings

How appropriate! :)

I try to do a "Burton" with each reply I post. In memory of our now
departed friend from Newark, NY, Burton Ford, who used to post recipes
that related somehow to the subject at hand in every post. Sometimes I
have nothing in my Meal Master database and have to enter a new one.

(continued below)

200 g Eelf-raising flour

Eelf-raising flour? Is that opposed to Ggnome-raising flour?

Which sometimes results in a typo - which has now been corrected. Thanks
for catching it.

Watch the owls "fly" off the table when the children
see them!

Forget the kids... you better worry more about these owls disappearing
if I see them. :)

* SLMR 2.1a * "Get out & take your Sacagawea dollars with you!" - Moe

I often leave Sacagawea dollars as a tip for my wait person at the
restaurant. Between the dollar coins, half-dollars and two dollar bills
I get remembered fondly for the "funny monry" and *always* seem to get
great service when next I visit. Bv)=

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

Title: Pennsylvania Dutch Funny Cakes
Categories: Pies, Pastry, Chocolate, Dairy, Cakes
Yield: 36 servings

3 (9") unbaked pie crusts
1 c White sugar
1/2 c Unsweetened cocoa powder
3/4 c Water
1 ts Vanilla extract
1 1/2 c White sugar
1/2 c Butter
2 lg Eggs
1 c Milk
2 ts Baking powder
1 ts Vanilla extract
2 1/2 c A-P flour

Combine 1 cup sugar, cocoa, water, and 1 teaspoon
vanilla in a saucepan. Heat over medium-low heat to the
boiling point, but do not boil. Set aside.

In a large bowl, cream together 1 1/2 cup sugar and
butter. Beat in eggs. Stir in milk and 1 teaspoon
vanilla. Combine flour and baking powder; mix into the
creamed mixture. Divide batter into the pastry shells.
Pour 1/3 of the cocoa mixture on top of the cake batter
in each pastry shell.

Bake @ 350+|F/175+|C for 25 to 35 minutes, or till cake is
done.

Yield: 3 - 9" cakes

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... If you're not part of the solution, you're part of the precipitate.
___ MultiMail/Win v0.52

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

200 g Eelf-raising flour

Eelf-raising flour? Is that opposed to Ggnome-raising flour?

Which sometimes results in a typo - which has now been corrected. Thanks
for catching it.

I thought maybe you were just trying to stick with the Halloween theme. :)

Mike


* SLMR 2.1a * Tongue-tied & twisted, just an Earth-bound misfit, I!
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

Forget the kids... you better worry more about these owls disappearing
if I see them. :)

At least we'd know "who-dunit", right?

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

Title: Cornbread Casserole
Categories: Main dish, Beef, American, Casserole
Yield: 4 Servings

1 lb Ground beef
1 Small onion; chopped
1/2 Green pepper; chopped
2 cn Cream of celery soup
3 Tabasco Sauce; dashes
1 tb Prepared mustard
Salt and pepper.
1 pk Jiffy cornbread mix*

*prepared according to pkg.direc. Crumble meat and brown in skillet
with onion and green pepper. Drain off fat. Add soups, tabasco, and
mustard. Stir to mix well. Add salt and pepper to taste. Pour into
greased 9x9 pan. Pre heat oven to 400^. Prepare cornbread mix
according to pkg. directions and pour over meat mixture spreading
evenly to edges of pan. Bake appx. 30 min or until top of cornbread
is golden brown. Check by inserting toothpick or knife for doneness.
Rebecca FROM: REBECCA STINNETT (MXXM06B)

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

MMMMM

-- Sean


... Boren's Law: when in doubt, mumble.
___ MultiMail/Win v0.52

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

Dave Drum wrote to Mike Powell <=-

8< snip >8

I usually will pick a "theme" for my recipes for the whole reply packet
based on the first recipe I post which usually will try to fit the
subject of that first message.

I often leave Sacagawea dollars as a tip for my wait person at the restaurant. Between the dollar coins, half-dollars and two dollar bills
I get remembered fondly for the "funny monry" and *always* seem to get great service when next I visit. Bv)=

Same with me...though I won't have a lot of money to tip like I used to,
I still will try to tip well.

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

Title: Coronado Casserole
Categories: Main dish, Microwave, Casserole
Yield: 6 Servings

1 c Chopped onion
14 oz Canned chopped green chiles
-- drained
1/2 ts Ground cumin
1/2 ts Oregano
15 oz Tomato sauce
1/2 c Chicken broth
2 c Cooked chicken breast chunks
3 c Cooked rice
1 c Dairy sour cream
8 oz Cheddar cheese, shredded
-- (divided)
1 1/2 c Crushed corn chips

Combine onions, chiles, oregano, tomato sauce, and broth in
1-1/2-quart microproof baking dish. Cover and cook on HIGH (maximum
power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set
aside. Combine rice and sour cream in shallow greased 2-1/2-quart
microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour
chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese.
Cook uncovered on HIGH 5 minutes.

Each serving provides: * 499 calories * 23.9 g. protein * 28.8 g. fat
* 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol

Source: MICROCOOKING WITH RICE Reprinted with permission from The USA
Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

MMMMM

-- Sean


... "Forgive your enemies but never forget their names." - JFK
___ MultiMail/Win v0.52

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Sean Dennis wrote to Dave Drum <=-

I usually will pick a "theme" for my recipes for the whole reply packet based on the first recipe I post which usually will try to fit the
subject of that first message.

I do the themes in my "bulk" postings .... individual posts get individual "Burtonised" recipes. Diff'rent strokes and all that.

I often leave Sacagawea dollars as a tip for my wait person at the restaurant. Between the dollar coins, half-dollars and two dollar bills
I get remembered fondly for the "funny monry" and *always* seem to get great service when next I visit. Bv)=

Same with me...though I won't have a lot of money to tip like I used
to, I still will try to tip well.

Would that restaurants would pay their wait staff a decent wage so they
don't have to rely on the largess of their clientèle. Yesterday I had
lunch at a place called "Tradewinds" co-located with an "amusement"
complex called "Knight's Action Park" Anyway - the dining room was about
70% full and their was but a single waitress/beertender. She was running (almost literally) her hoofies to the quick. My companion and I both did
the funny money tip thing .... boosted a bit. Bv)=

Later I was at work and the owner of the park came in and I told him,
"Doug, that lady works too damned hard. You need to hire some more help."

He replied, "She's a gem. And believe me, I've tried but decent waitstaff
is hard to find." Then he told me she gets min. wage - unlike most in
that field who get U$4.35/hr (in Illinois) and must depend on tips to
get up to minimum wage (currenly U$12/hour in Illinois).

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

Title: Waitress Pie *
Categories: Pies, Desserts, Eggs, Dairy
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Graham cracker crumbs
1/2 c Brown sugar; packed
1/2 c Melted butter

MMMMM--------------------------CUSTARD-------------------------------
2 c Whole milk
2 lg Eggs
1/3 c Granulated white sugar
1/2 ts Salt
1/2 ts Vanilla extract
1/4 ts Ground cinnamon

MMMMM--------------------------MERINGUE-------------------------------
3 lg Egg whites
pn Cream of tartar
1/4 c Granulated white sugar

Set oven @ 350ºF/175ºC.

Prepare crust: Stir together crust ingredients until well
blended. Press mixture into 9" pie pan. Bake 9 to 11
minutes, or until crust is browned and crisp. Remove from
the oven. Increase oven temperature to 425øF/218øC.

Prepare custard: Heat milk in a small saucepan almost to a
boil. Remove from heat. Beat eggs slightly in a large
bowl. Whisk in sugar and salt. Add hot milk, (see Tips)
1/4 cup at time, whisking constantly to temper egg mixture
(to get warmer gradually). Whisk in vanilla. Pour custard
through a fine sieve and into the prepared pie crust.
Sprinkle top of custard with cinnamon.

Bake on lower shelf of the oven for 20 to 25 minutes,
until custard is set and firm to touch. Remove from oven
and set on rack to cool slightly. (Keep oven on)

Prepare meringue: In large bowl, beat egg whites until
foamy. Gradually add sugar, continuing to beat until stiff
peaks form. Spread meringue over cooked custard, and
return to oven until the meringue is slightly browned.
Cool for at least 15 minutes before serving.

TIPS: Be sure to add milk gradually. If you add it to the
egg mixture all at once, you'll cook the eggs and end up
with scrambled eggs!

Refrigerate any leftover pie.

* Otherwise known as I Can't Have No Affair Because It's
Wrong & I Don't Want Earl to Kill Me Pie (from the movie,
Waitress)

From: http://www.recipegirl.com

Uncle Dirty Dave's Archives

MMMMM

... "A cheapskate won't tip a waitress. I'm just careful with my money." -- UDD --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

I do the themes in my "bulk" postings .... individual posts get
individual "Burtonised" recipes. Diff'rent strokes and all that.

I'm just lazy. <G>

He replied, "She's a gem. And believe me, I've tried but decent
waitstaff is hard to find." Then he told me she gets min. wage - unlike most in that field who get U$4.35/hr (in Illinois) and must depend on
tips to get up to minimum wage (currenly U$12/hour in Illinois).

Here in Tennessee, state law requires that if on any shift if a
waitperson does not make the equivalent to $7.35/hr with wages and tips,
the employer must make up the difference. That's still a pittance for
the amount of work that a good waitperson has to go through every shift.
Like you, I tend to give cash right into the waitperson's hand for a
tip. I do not believe in tipsharing...that job is one where you can
weed out the lazy and indifferent very quickly.

As some might know, I go to my local Sam's Club cafe a lot with my
parents as it's the cheapest place to eat in town (an all-beef hot dog
with a 32 oz.soda for $1.80 plus tax). We know some of the cafe staff
now and the manager says that they are continually short-staffed even
though they pay $13 an hour. They literally cannot get anyone to work
there. It's sad. I have my own beliefs about why they cannot find
people to work but that's for another place at another time.

More grits:

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

Title: Grillades and Grits
Categories: None
Yield: 8 Servings

8 Thinly pounded veal
-escallopes; about 3 ounces
-each
1/2 c (1 stick) butter
1/2 c Olive oil
1/2 c Onion; finely chopped
1/2 c Green onions; finely chopped
3 Cloves garlic; minced
1 1/2 c Bell pepper; finely chopped
1/2 c Celery; finely chopped
1 Bay leaf
1 1/2 ts Italian seasoning blend
4 Ripe tomatoes; diced
1 tb Worcestershire sauce
2 tb Tomato paste
1 qt Beef stock
2 tb Cornstarch
1/4 c Cool water
2 tb Fresh parsley; chopped
Salt and freshly ground
-black pepper to taste
Cooked grits

One of the classic (and most delicious) New Orleans breakfasts.

Season veal escallopes on each side with salt and pepper. Heat butter
in a large skillet and saute the veal until it is lightly browned,
about 3 minutes per side. Transfer cooked meat to a platter and hold
in a warm oven whilie prepping the sauce.

Heat olive oil in a large saucepan. Saute the onion, green onion,
bell pepper, garlic and celery until tender. Stir in bayleaf and
Italian seasoning, and add the tomatoes, tomato paste and
Worcestershire sauce.

When the mixture is well-blended, stir in the stock and cook for 5
minutes, stirring freqently. Make a slurry with the cornstarch and
water, and stir it into the sauce to thicken it. Add the parsley.
Season with salt and pepper to taste, and cook over medium heat until
reduced by 1/4. Remove the bay leaf.

Spoon the sauce onto warm plates, and center a veal escallop on each.
Place grits on the side of the meat, ladle additional sauce over the
grits and meat. Garnish with parsley and a few capers. Serves 8.

Posted to recipelu-digest Volume 01 Number 407 by molony
<molony@scsn.net> on Dec 27, 1997

MMMMM

-- Sean


... Borrow a few lines = Plagiarism. Steal *volumes* = Research.
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