Sean Dennis wrote to Dave Drum <=-

The problem is severe enough at work that upper management has
approved "overtime as necessary". If you know about how retail
works then you'll know that is an extraordinary thing.

That's not a good situation to be in. Maybe next year! :)

As my store manager said, "First you have to learn to herd cats ...."

While youse guys are picnicing I'll be going to a semi-religious deal
down Remple B'rith Sholom. I say semi-religious because I am not in any
way religious - but, some of my friends are. Rosh Hashanah is the
Jewish New Year. And they do know haw to party. I'll be making the
recipe I have attached - in Les' girlfiend's Kosher kitchen with a
Hassidic Rabbi hanging out (so this "gentile" will be under Rabbinical supervision). It will be served after the blowing of the shofar (Ram's
horn).

We'll see what the new year brings. This will be the start of 5799 on
the Jewish calendar.

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

Title: Braised Brisket in Apricot & Cranberry Sauce
Categories: Beef, Vegetables, Fruits
Yield: 7 Servings

MMMMM----------------------------RUB---------------------------------
1 tb Kosher salt
2 ts Fresh ground black pepper
2 ts Dark brown sugar
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Smoked paprika
1/4 ts Hot paprika
1/4 ts Mustard powder

MMMMM-------------------------BRISKET--------------------------------
2 tb Oil
4 lb Point-cut brisket; fat cap
- trimmed to 1/8"
1 1/2 c Fine sliced shallots
4 cl Garlic; crushed
1 tb Tomato paste
1 c Beef broth
15 oz Can tomato sauce
1/2 c Apricot preserves
1/2 c Cranberry sauce
1/3 c Dried cranberries
1/3 c Rough chopped dried apricots
1/4 c Dark brown sugar
2 tb Molasses
2 tb Soy sauce
1 tb Dijon mustard
1 tb Worcestershire sauce

FOR THE RUB: Mix salt, pepper, brown sugar, garlic
powder, onion powder, smoked paprika, hot paprika, and
mustard powder together in a small bowl. Coat brisket
liberally with rub and let sit for at least 40 minutes
and up to a day, refrigerated.

Oven to 325°F/165°C.

Heat oil in a large Dutch oven over high heat until
shimmering. Place brisket in Dutch oven and cook until
well browned, 6 to 8 minutes. Flip and brown on second
side, about 5 minutes longer. Transfer brisket to a
large plate and lower heat to medium.

Add shallots, garlic, and tomato paste to Dutch oven.
Cook, stirring occasionally, until shallots are
softened, about 7 minutes. Add beef broth and scrape up
browned bits from bottom of pan. Add tomato sauce,
apricot preserves, cranberry sauce, dried cranberries,
dried apricots, dark brown sugar, molasses, soy sauce,
Dijon mustard, and Worcestershire sauce. Stir to
combine. Bring sauce to a boil. Nestle brisket in sauce,
pouring in any accumulated juices from the plate. Cover
Dutch oven and transfer to oven. Cook until brisket can
be pierced with a fork with little to no resistance,
about 3 hours.

Transfer brisket to a large container and add sauce.
Cover and place in refrigerator overnight and up to
three days (see note).

TO SERVE: Set oven to 325°F/165°C. Spoon off any
congealed fat from sauce. Remove brisket from sauce and
cut in 1/4" slices against the grain. Place slices in a
casserole dish and cover with sauce. Cover dish with
foil and place in oven until brisket is warmed through,
30 to 45 minutes.

Serve immediately.

YIELD: serves 6 to 8

Note: The brisket can be sliced and served after
finished cooking in step 3, but for best results, cool
and reheat.

Chilling the brisket after cooking makes for easier
slicing and a more tender and flavorful end result.

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

Uncle Dirty Dave's Archives

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hello Dave,

30 Aug 18 07:28 at you wrote to me:

We'll see what the new year brings. This will be the start of 5799 on
the Jewish calendar.

So you're gonna party like it's 5799? ;)

Title: Braised Brisket in Apricot & Cranberry Sauce

Looks tasty. My friend lives near a Jewish bakery in LA (don't remember the name right now). He is not Jewish himself but he buys a lot of bread there including challah (sp?). That's some very delicious stuff right there.

I found out that I can't check into my room at the Hampton Inn in Williamsport until 3 PM Monday so I am thinking about leaving early Monday morning and stopping by the Corning Museum of Glass for a few hours. I have always wanted to go there and it was a pleasant surprise when I found out I was going to get so close to it.

I'm a sucker for museums that interest me.

(No recipe since I'm remoting into the BBS server right now.)

Later,
Sean

... When the smog lifts in Los Angeles, U.C.L.A.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Sean Dennis wrote to Dave Drum <=-

We'll see what the new year brings. This will be the start of 5799 on
the Jewish calendar.

So you're gonna party like it's 5799? ;)

Title: Braised Brisket in Apricot & Cranberry Sauce

Looks tasty. My friend lives near a Jewish bakery in LA (don't
remember the name right now). He is not Jewish himself but he buys a
lot of bread there including challah (sp?). That's some very delicious stuff right there.

Maybe Eliat Bakery or Schwartz Bakery on W. Pico. There are a large
number of bakeries out on West Pico for some reason.

Challah is a southern Germany (originally) egg bread that has been co-
opted by the Jews. Similar to the Swedish Stöllen in both flavour and
in being braided - it can (and often does) have raisins and/or candied
fruit added.

I found out that I can't check into my room at the Hampton Inn in Williamsport until 3 PM Monday so I am thinking about leaving early
Monday morning and stopping by the Corning Museum of Glass for a few hours. I have always wanted to go there and it was a pleasant surprise when I found out I was going to get so close to it.

I'm a sucker for museums that interest me.

You won't regret the time spent there. I've been twice. The chief thing
I came away with was a remark that one of the docents made (which I made
into a tagline) "Hot glass looks exactly like cold glass." Bv)=

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

Title: Shabbat Challah
Categories: Breads
Yield: 6 Loaves

3 tb Active dry yeast
4 c Warm water
2 tb Salt
1/2 c White sugar
1 c Oil
4 lg Eggs
12 c All-purpose flour

MMMMM--------------------------FINISH--------------------------------
1 lg Egg
3 tb Water
1/2 ts Vanilla sugar or vanilla
- extract
1/4 c Sesame seeds

In a large bowl, sprinkle the yeast over the water. Let
stand for about 5 minutes to dissolve the yeast. Stir in
the salt, sugar, oil and 4 eggs until well blended.
Gradually mix in the flour. When the dough becomes too
stiff to stir, turn it out onto a floured surface and
knead for 8 to 10 minutes. Place dough underneath the
bowl to rise until double. Or, you can place the dough
in the bowl, and cover with a towel.

Punch down the dough, and divide into 6 or 8 even pieces
depending on what shape you want. * Roll the pieces into
ropes. Braid into two loaves, or one really big 6 piece
braid - but only if your oven is large enough. Or, you
can make the spiral shape challahs out of each rope.
Tuck the ends under, and place on a baking sheet to rise
until your finger leaves a small dent when you gently
poke the bread.

* If making for Shabbat remember to take a small piece
off and make a blessing (Jewish law). Wrap the small
piece of dough that was blessed in aluminum foil, and
burn in the oven as an offering while the other loaves
are baking.

Oven to 400°F/205°C.

Whisk together the remaining egg, water and vanilla
sugar. Brush over the tops of the loaves. Sprinkle
sesame seeds over the top.

Bake for 35 to 40 minutes in the preheated oven, until
the bread is deep golden brown.

This can make 6 regular sized loaves, or two large
braided loaves.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... First Law of Lab Work: Hot glass looks exactly the same as cold glass.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

NANCY BACKUS wrote to DAVE DRUM <=-

I had the thought to return to the motel in Canandaigua that Georgia
and I used for the Fly-Fest at Burt's.

That would have been convenient enough.... Lydia said (when I told her
you weren't coming after all, but that you might have made it a
surprise) that we'd've made room at the house somehow, probably... :)

Reservations never entered my mind - mostly because I am usually
a solo act .... and even in a hoity-toity joint can/will/often do
take a seat in/at the bar and eat there.

Reservations rarely enter my mind either, but when I checked out the feasibility of the Ethiopian place, I was told by the proprietress
that it would work out, even on a Friday night, as long as I made reservations a day or two ahead.... which of course put them firmly
on my mind... ;)

Nice that she gave you a "head's up" on the reservations. I was in a
local place I visit from time to time when I overheard (couldn't help it,
that old trout was LOUD and demanding) complaining that the place had
lost her reservation and demanding "immediate seating". The hostess told
her that the venue "doesn't offer reservations" and tried bravely to
de-fuse the situation while the old harridan got progressively louder
and more agitated. Finally she declaimed "I'll just take my business to DiCenso's"

At which the hostess smiled sweetly and said "That's an excellent idea.
Go and be their problem."

After the Ship of High Dudgeon sailed out the door several patrons (me
among them) applauded the hostess.

I still want to try Fu's.

You will just have to make a trip here, then... Fu won't precisely
need reservations, though I will give him the heads up of how many we expect for Thursday... :)

That's common courtesy.

I do want to get out to Noo Yawk before I get too much older - even if
just for a "drive-by". Maybe after the current election cycle has been
laid to rest. No promises, though.

The problem is severe enough at work that upper management has
approved "overtime as necessary". If you know about how retail works
then you'll know that is an extraordinary thing.

Indeed...... that is indeed a bad situation....

Especially for management as it affects their bonuses. Bv)=

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

Title: Bonus Burgers
Categories: Beef, Breads, Cheese, Sauces
Yield: 8 Servings

1 lg Egg
1/4 c Purple Puree (below)
3 tb Ketchup
1 ts Salt
1/4 c Fresh whole wheat bread
- crumbs *
1 pb Ground beef
8 sl American cheese
8 Hamburger buns or English
- muffins (whole grain)
Pickles & ketchup; garnish

MMMMM-----------------------PURPLE PUREE-----------------------------
3 c Raw baby spinach leaves
1 1/2 c Fresh or frozen blueberries;
- no syrup or sugar added
1/2 ts Lemon juice
1 tb (to 2 tb) water

NOTE: I prefer raw baby spinach to frozen spinach for
this recipe (more mild flavor); if you must use frozen
spinach, only use 1 cup of it.

Thoroughly wash the spinach, even if the package says
"prewashed." If using frozen blueberries, quickly rinse
them under cold water to thaw a little, and then drain.

Fill the bowl of your food processor with the spinach,
blueberries, lemon juice, and 1 tablespoon of water;
puree on high until as smooth as possible. Stop
occasionally to push the contents to the bottom. If
necessary, use another tablespoon of water to smooth-out
the puree.

This recipe makes about 1 cup of puree; double it if you
want to store another cup. It will keep in the
refrigerator up to 3 days, or you can freeze 1/4 cup
portions in sealed plastic bags or small plastic
containers.

BURGERS: In a large bowl, mix egg, Purple Puree,
ketchup, salt, and bread crumbs. Then add the ground
beef, mixing with hands until well combined. If too
sticky, add a few more bread crumbs.

Using damp hands, shape mixture into 8 patties that
are fairly thin.

At this point, the burgers may be prepared a day ahead
and kept covered in the refrigerator. If you are not
freezing for future use, proceed to next steps.

Spray a large skillet or grill pan with nonstick cooking
spray and set over moderately high heat until hot but
not smoking.

Cook the burgers for 3 minutes on each side then flip
and add cheese (optional) to melt over patties for
another 3 minutes.

Serve on fresh, soft burger buns or English muffins with
ketchup and pickles.

NOTES: Whole wheat bread crumbs can be found in natural
and organic food stores, but you can easily make your
own by pulsing whole grain bread in a food processor to
achieve fine crumbs.

It’s that simple. Three slices of bread yield about one
cup of fresh crumbs. They keep for months in a sealed
bag in the freezer.

A great use for leftover burgers: Undercover Crispy
Ravioli,

RECIPE FROM: http://www.thesneakychef.com

Uncle Dirty Dave's Archives

MMMMM

... Don't wreck a sublime chocolate experience by feeling guilty.


--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 08-31-18 12:18, Dave Drum <=-
spoke to Nancy Backus about Showing up <=-

Nice that she gave you a "head's up" on the reservations. I was in a local place I visit from time to time when I overheard (couldn't help
it, that old trout was LOUD and demanding) complaining that the place
had lost her reservation and demanding "immediate seating". The hostess told her that the venue "doesn't offer reservations" and tried bravely
to de-fuse the situation while the old harridan got progressively
louder and more agitated. Finally she declaimed "I'll just take my business to DiCenso's"

At which the hostess smiled sweetly and said "That's an excellent
idea. Go and be their problem."

After the Ship of High Dudgeon sailed out the door several patrons (me among them) applauded the hostess.

Was her name Aura by any chance?


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

Title: Slow Roasting Rump Roasts or Brisket Till Tender
Categories: Beef, Information
Yield: 1 Servings

1 ea Rump roast

I once worked for a catering company that did a number of rump roasts
for large (but budget-minded) parties. We did primal cut rumps
(trimmed) by cooking them in a low-temperature roasting box for 24
hours or more. The result was a tender, medium-rare piece of beef. We
achieved it by keeping the roasting temperature in the box at 200
degrees or less. I've successfully done rump roasts in a home
barbecue and in the oven by keeping the heat VERY, VERY low (again,
200-225 until it reached the desired internal temperature).

Around here, one of the roasts of choice is brisket (about as tough
and unpromising as a cut of meat can get.)

I do ours by marinating it in liquid smoke/worcestershire, cutting
slits in it to flavor the inside with slivers of garlic or onion and
serrano chiles, and rubbing the outside with a dry rub. I then wrap
it in foil, and cook it at 225 for about 16 hours. The meat isn't
medium rare (medium rare brisket would NOT be a good thing), but it
is tender enough to cut with a fork.

From : Kathy Pitts Thu 13 Jul 95 01:36
U/L to NCE by Burt Ford 9/06, 03/07.
From: Burton Ford Date: 03-26-07
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:04:27, 01 Sep 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Nice that she gave you a "head's up" on the reservations. I was in a
local place I visit from time to time when I overheard (couldn't help
it, that old trout was LOUD and demanding) complaining that the place
had lost her reservation and demanding "immediate seating". The hostess told her that the venue "doesn't offer reservations" and tried bravely
to de-fuse the situation while the old harridan got progressively
louder and more agitated. Finally she declaimed "I'll just take my business to DiCenso's"

At which the hostess smiled sweetly and said "That's an excellent
idea. Go and be their problem."

After the Ship of High Dudgeon sailed out the door several patrons
(me among them) applauded the hostess.

Was her name Aura by any chance?

Bv)=

No, but she had that same "I'm ENTITLED!!!" attitude. Sadly, there are
a lot of examples of her attitude extant in the world - of all genders.

They will never understand that it's not the whistle that pulls the train.

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

Title: Aura Almanzar's Spanish Roast Pork
Categories: Pork, Herbs, Citrus, Vegetables
Yield: 12 Servings

8 lb Fresh picnic ham; bone in
1 Head garlic
2 tb Dried Mexican or Dominican
- oregano
1 md Onion
1 tb Oil
2 oz Lime juice

Prepare pork by lifting the skin by cutting the fat as
close to the skin as possible. Do not remove. The skin
should be attached by a teeny bit at the shank.

Pierce holes in the skin, making sure that you broke
through the fat. Pierce deep holes (about one and half
inches deep, or as close to the bone as possible) in fresh
ham, make a few that go across, so that you extend the
area to be touched by seasoning.

Chop onion, and put all seasoning ingredients in blender,
pulse at liquefy two or three times, until you have a nice
looking, foamy paste.

Pour mix into a bowl, with a long handed spoon (I used my
daughter's childhood Nestle's mixing spoon until the
crummy child took it from me), put seasoning into the many
holes you have made on pork, it should not, however,
resemble Swiss cheese. Take leftover mix, and rub on the
outside of pork and skin, place skin in place.

Place in a large foil covered pan, and cover loosely with
foil, place in a preheated 325øF/163øC oven and cook for
at least 30 min/lb. I prefer 45 min/lb. As a matter of
fact, my preferred cooking method is to place it in the
oven about midnight, and cook all night at 225øF/105øC.
When I do this, I add about 1/2 cup water to the bottom of
the pan, between pan and foil.

After pork is done, uncover, and cook at about 400F for
about 20 min to crisp the skin. This is the old way of
doing this. The new fangled way (which I prefer) will
follow. Before crisping, very carefully, pour out liquids
into a heat resistant container, place liquid in freezer.
By the time the pork is cooked, the fat in the liquid
should have solidified. This make an extremely tasty heart
attack, err, seasoning for vegetables, etc.

Reduce the liquid and add salt to taste. I do not add salt
to the meat, as it makes it tough when cooking.

Remove roast from pan and deglaze. Add to liquid and boil
until it has reduced to about a cup. Hard to tell, as I
normally do this by eye. The consistency is similar to
light gravy.

You can serve the sauce on the side, or as I do, remove
the skin and cut up the pork before taking to the table,
and spread bits of sauce on it, as you build the plate.

And now the new fangled way of crisping skin. I take a
large plate (as big as your microwave will take) and place
waddles (about 8 fold) of paper towels on it. Place the
skin on the towels skin side up and microwave for about
two minutes. Most of the fat will be removed and the skin
will start crisping. Repeat for a minute and half, let
cool.

At this point your skin should be crisp enough. If you
want to repeat the procedure, you may, but you run the
risk of ruining the skin. It all depends on your
microwave.

Serve with rice and beans and tostones.

Recipe by: Aura Almanzar

From: http://www.ammas.com

Uncle Dirty Dave's Archives

MMMMM

... "A good order is the foundation of a good meal." -- Dave Drum
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Sean Dennis to Dave Drum on 08-30-18 12:15 <=-

I found out that I can't check into my room at the Hampton Inn in Williamsport until 3 PM Monday so I am thinking about leaving early
Monday morning and stopping by the Corning Museum of Glass for a few hours. I have always wanted to go there and it was a pleasant
surprise when I found out I was going to get so close to it.
I'm a sucker for museums that interest me.

That one is well worth going to... I've been there at least a couple of times... :) And as you say, it's not far out of your way at all...
It'll be less than 2 hours from Lydia's, and I'd guess only about an
hour and a half or so from Williamsport... :)

ttyl neb

... I spent the day breaking all the culinary laws.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Dave Drum to Nancy Backus on 08-31-18 12:18 <=-

Reservations rarely enter my mind either, but when I checked out the
feasibility of the Ethiopian place, I was told by the proprietress
that it would work out, even on a Friday night, as long as I made
reservations a day or two ahead.... which of course put them firmly
on my mind... ;)

Nice that she gave you a "head's up" on the reservations.

Most places we frequent don't need reservations, and in most cases of
those, don't even offer them... :)

I was in a local place I visit from time to time when I overheard (couldn't help it, that old trout was LOUD and demanding) complaining
that the place had lost her reservation and demanding "immediate
seating". The hostess told her that the venue "doesn't offer
reservations" and tried bravely to de-fuse the situation while the
old harridan got progressively louder and more agitated. Finally she declaimed "I'll just take my business to DiCenso's"
At which the hostess smiled sweetly and said "That's an excellent
idea. Go and be their problem."
After the Ship of High Dudgeon sailed out the door several patrons (me among them) applauded the hostess.

Indeed... and appropriate... :)

I still want to try Fu's.

You will just have to make a trip here, then... Fu won't precisely
need reservations, though I will give him the heads up of how many we
expect for Thursday... :)

That's common courtesy.

Of course... :)

I do want to get out to Noo Yawk before I get too much older - even if just for a "drive-by". Maybe after the current election cycle has been laid to rest. No promises, though.

We'll be here.... (G) Sooner than later is probably a good idea,
though, especially if you are hoping to see Burt and Shirley... and even
to get to Fu's before he decides to actually retire... ;)

The problem is severe enough at work that upper management has
approved "overtime as necessary". If you know about how retail works
then you'll know that is an extraordinary thing.

Indeed...... that is indeed a bad situation....

Especially for management as it affects their bonuses. Bv)=

Indeed. ;)

ttyl neb

... Taglines are going to the dogs when they're this arf-ful!

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NANCY BACKUS wrote to DAVE DRUM <=-

You will just have to make a trip here, then... Fu won't precisely
need reservations, though I will give him the heads up of how many we
expect for Thursday... :)

That's common courtesy.

Of course... :)

I do want to get out to Noo Yawk before I get too much older - even
if just for a "drive-by". Maybe after the current election cycle
has been laid to rest. No promises, though.

We'll be here.... (G) Sooner than later is probably a good idea,
though, especially if you are hoping to see Burt and Shirley...
and even to get to Fu's before he decides to actually retire... ;)

Hopefully it will be this year .... before the winter holiday season.

While everyone is still able. I understand about Fu retiring. I am well
known around the Great American Outback for not being a fan of meatloaf.
I found a version at my friend, Jungle Jim's, cafe that was actually
good ..... much to my surprise.

About two months later I was in his place on a Tuesday (when the specials
are stuffed bell pepper or meatloaf) and they were out of my favourite
stuffed peppers. So, I ordered the meatloaf. Whooooo .... I asked Jim
"What's up with this meatloaf - it's not the same as I had before?"

He replied "Same recipe as always - made in our kitchen."

I said again "Something has changed. This is not nearly as good as the
meatloaf I had a couple months age."

"I don't know why. It's the same recipe and the ingredients are from the
same suppliers." Then he said, "Maybe it's my new cook. Betty retired."

Proving once again my adage - "you can cook my recipe but you can't make
my chilli (or whatever)".

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

Title: Burton Ford's Mexican Chocolate En Leche (With a Kick)
Categories: Beverages, Chocolate, Chilies, Dairy
Yield: 4 Servings

4 lg Habanero peppers
6 oz Mexican chocolate
4 c Milk

In a heavy 2 to 3 quart saucepan, combine the chocolate
and milk. Cook over low heat, stirring constantly, until
the chocolate has melted completely and the mixture is
well blended and hot.

Puree Habaneros in a food processor or blender and add to
the Chocolate mixture. Do not let the mixture come to a
boil. With a molinillo (Mexican wooden beater) or a rotary
beater, beat the chocolate vigorously until it is foamy.

Pour it into individual cups and serve at once while
driving to the nearest hospital.

*** Double caution do not get this near your eyes, mucous
membranes or any other vital part of your body. If you
should spill it in your lap while driving to the hospital,
pull into the nearest McDonalds, scream bloody murder, and
sue for three million dollars.

Burt (in 1997): This recipe was created for me a few years
ago when I asked if anyone ever combined chocolate with
pepper heat, and the creator's name wasn't in the recipe.
Now I can't remember who did it. Sorry, really.

U/L to NCE but NOT created by Burt Ford 11/95 3/97 11/98
8/99 11/99.

Uncle Dirty Dave's Archives

MMMMM

... "There is still no cure for the common birthday." -- John Glenn
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hello NANCY,

01 Sep 18 14:40 at you wrote to me:

That one is well worth going to... I've been there at least a couple
of times... :) And as you say, it's not far out of your way at all... It'll be less than 2 hours from Lydia's, and I'd guess only about an
hour and a half or so from Williamsport... :)

Indeed, the museum "splits the difference" between Lydia's and Willamsport being 90 minutes from either direction. Tomorrow I'll be going to my storage room to get my big suitcase--after all I have to pack for nine days instead of four--and will be getting things ready to go. Just a lot of little things to do before I head out Thursday afternoon.

Later,
Sean

... 42? 7 and a half million years and all you can come up with is 42?!
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Nancy Backus on 09-02-18 07:21 <=-

We'll be here.... (G) Sooner than later is probably a good idea,
though, especially if you are hoping to see Burt and Shirley...
and even to get to Fu's before he decides to actually retire... ;)

Hopefully it will be this year .... before the winter holiday season. While everyone is still able. I understand about Fu retiring.

We are certainly not in any hurry for him to do so.... :)

I am well known around the Great American Outback for not being a fan of meatloaf. I found a version at my friend, Jungle Jim's, cafe that was actually good ..... much to my surprise.
About two months later I was in his place on a Tuesday (when the
specials are stuffed bell pepper or meatloaf) and they were out of my favourite stuffed peppers. So, I ordered the meatloaf. Whooooo .... I asked Jim "What's up with this meatloaf - it's not the same as I had before?"
He replied "Same recipe as always - made in our kitchen."
I said again "Something has changed. This is not nearly as good as the meatloaf I had a couple months age."
"I don't know why. It's the same recipe and the ingredients are from
the same suppliers." Then he said, "Maybe it's my new cook. Betty retired."
Proving once again my adage - "you can cook my recipe but you can't
make my chilli (or whatever)".

For sure... We had a favorite neighborhood Chinese restaurant... food
always very good, good service, family-owned and run, friendly... the parents/owners decided that they wanted to move on, I think to NYC... so
they sold the place, including the recipes for their specialties... My
neighbor and I went there for lunch shortly after, not realizing the
changes that had occurred... we ordered our usual dishes... and were
sorely disappointed... the food was almost inedible... and the waitress
wasn't one of the family, she was a (very nice and friendly) Hispanic
woman... who told us they'd bought it from the owners.... We never went back... just couldn't....

ttyl neb

... Fat free cheese is like meat-free beef.

___ Blue Wave/QWK v2.20
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NANCY BACKUS wrote to DAVE DRUM <=-

Proving once again my adage - "you can cook my recipe but you can't
make my chilli (or whatever)".

For sure... We had a favorite neighborhood Chinese restaurant... food always very good, good service, family-owned and run, friendly... the parents/owners decided that they wanted to move on, I think to NYC...
so they sold the place, including the recipes for their specialties...
My neighbor and I went there for lunch shortly after, not realizing the changes that had occurred... we ordered our usual dishes... and were sorely disappointed... the food was almost inedible... and the waitress wasn't one of the family, she was a (very nice and friendly) Hispanic woman... who told us they'd bought it from the owners.... We never
went back... just couldn't....

Around here people vote with their wallets on restaurant venues. My
friend Mary Anne sold her well-known "Den Chilli" place a number of
times - and wound up taking it over after the new owners screwed with
the recipes in an effort to "economize". This time when she peddled it
she sold it outright (no contract-for-deed) and hung around for a few
months to help the new folks get settled in. And all of the staff stayed
except for normal attrition.

So, what are the new folks doing not that she is gone to her retirement
villa? Screwing with the recipes and raising prices. The coriolis effect
as they spiral down the drain will be a thing to be avoided so as to not
get caught in the under-tow.

Seemingly the only places that are fairly immune to that syndrome are
Charlie Parker's diner and the chain franchises ... and even the chain
places are subject to "economies or poor management". Charlie's OTOH
motors right along through multiple ownerships. If my count is close to accurate they're on their 8th owner since Lannie Huggins converted an
old Country Highway Department quonset hut from a maintenance shed to
the "campy" place featured on an episode of Diners, Drive-ins and Dives.

https://tinyurl.com/BIG-CHUCKS

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

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *

Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be left
in, if desired. If they taste strong, they should be
omitted. Let oil cool until meat does not splatter when
added.

Add meat, breaking up with a potato masher or large spoon,
while cooking. Always stir constantly. Cook until med/well
done, but not crisp. Mix the powdered ingredients and add
them a few minutes before meat is done. Keep stirring.
Don't let it stick to the bottom of the kettle.

* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans, if
possible. Brooks hot chilli beans are the next best choice.

Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice during
cooking.

SERVING: Place heated beans in bowl first. Top with 3 to 4
tablespoons of chilli meat. Let the consumer do the mixing.
Serve with crackers, etc.

STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.

Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in pan,
as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple of
weeks or for a year in a freezer (if well wrapped). Slice
off only the amount of brick you want to use; rewrap and
refrigerate.

NOTE: This chilli meat makes super Coney Island hot dogs.

From: http://www.patriotledger.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Chilli dawgs always bark at night." -- Lewis Grizzard

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Nancy Backus on 09-06-18 11:26 <=-

My neighbor and I went there for lunch shortly after, not realizing the
changes that had occurred... we ordered our usual dishes... and were
sorely disappointed... the food was almost inedible... and the waitress
wasn't one of the family, she was a (very nice and friendly) Hispanic
woman... who told us they'd bought it from the owners.... We never
went back... just couldn't....

Around here people vote with their wallets on restaurant venues.

Which, effectively, we did at that place... :)

My friend Mary Anne sold her well-known "Den Chilli" place a number of times - and wound up taking it over after the new owners screwed with
the recipes in an effort to "economize". This time when she peddled it
she sold it outright (no contract-for-deed) and hung around for a few months to help the new folks get settled in. And all of the staff
stayed except for normal attrition.

Above and beyond the call of duty... :) And a nice effort to keep the
rep of her place up, even after selling it...

So, what are the new folks doing now that she is gone to her
retirement villa? Screwing with the recipes and raising prices. The coriolis effect as they spiral down the drain will be a thing to be avoided so as to not get caught in the under-tow.

Foolish people...

Seemingly the only places that are fairly immune to that syndrome are Charlie Parker's diner and the chain franchises ... and even the chain places are subject to "economies or poor management". Charlie's OTOH motors right along through multiple ownerships. If my count is close
to accurate they're on their 8th owner since Lannie Huggins converted
an old Country Highway Department quonset hut from a maintenance shed
to the "campy" place featured on an episode of Diners, Drive-ins and Dives.
https://tinyurl.com/BIG-CHUCKS

Apparently the subsequent owners all understood the concept of not
messing with a good thing... and, for whatever reasons, felt a vested
interest in keeping a local tradition going strong...

ttyl neb

... In wine there is wisdom, in beer strength, in water there is bacteria.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

NANCY BACKUS wrote to DAVE DRUM <=-

Around here people vote with their wallets on restaurant venues.

Which, effectively, we did at that place... :)

My friend Mary Anne sold her well-known "Den Chilli" place a number of times - and wound up taking it over after the new owners screwed with
the recipes in an effort to "economize". This time when she peddled it
she sold it outright (no contract-for-deed) and hung around for a few months to help the new folks get settled in. And all of the staff
stayed except for normal attrition.

Above and beyond the call of duty... :) And a nice effort to keep the
rep of her place up, even after selling it...

The first few times she sold the place she sold it CFD and the purchasers
were required to buy the spices from her - sort of a "retirement" plan.

This time, she's serious. Sold the real estate AND the recipe (along with
the mixing equipment, etc). Some people don't understand the concept of
"dance with who brought you."

So, what are the new folks doing now that she is gone to her
retirement villa? Screwing with the recipes and raising prices. The coriolis effect as they spiral down the drain will be a thing to be avoided so as to not get caught in the under-tow.

Foolish people...

In other news - the first chilli parlor to use the two "l" spelling (from 1909) on a non-pushcart place has been shuttered. The Dew #1 was a small
place of about 600 sq ft on a busy street - with only on-street parking.
The lack of parking proved to be the death knell for that venue. However
there is a Dew Chilli Truck and three other sit-down venues. The present
owners bought Joe Bocklemann's recipe with the business - and they do
honor the "dance with who brung ya" principle. Their chilli is really
good. But they are really proud of it (high priced) so I don't usualy
go there for a bowl of red.

Seemingly the only places that are fairly immune to that syndrome are Charlie Parker's diner and the chain franchises ... and even the chain places are subject to "economies or poor management". Charlie's OTOH motors right along through multiple ownerships. If my count is close
to accurate they're on their 8th owner since Lannie Huggins converted
an old Country Highway Department quonset hut from a maintenance shed
to the "campy" place featured on an episode of Diners, Drive-ins and Dives.
https://tinyurl.com/BIG-CHUCKS

Apparently the subsequent owners all understood the concept of not
messing with a good thing... and, for whatever reasons, felt a vested interest in keeping a local tradition going strong...

The current owner worked there under two owners - one who tried to change things and had to sell-up to prevent total bankruptcy. The penultimate
owner (who won the breakfast horseshoe contest and split the prize $$$$
among his staff) went back to the basics and turned things back around.
He left the business to run for a seat in the state legislature. Meanwhile
Bill Pope continues to run things as they were meant to be.

According to the Chamber of Commerce web site they do $2 Million annually. Which sort of gob-smacks me - no poker machines, no booze, and 06:00 to
14:00 opening hours. WOW! You bet I'd stick to the formula with those
numbers. Bv)=

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

Title: Springfield Horseshoe Sandwich
Categories: Breads, Classic, Cheese, Meat
Yield: 4 servings

8 sl Bread; toasted
8 oz (to 12) meat(s) *
Hot french fries
Paprika

MMMMM----------------------HORSESHOE SAUCE---------------------------
3 c Shredded American (mild
- cheddar) cheese
2 tb Butter
1 ts Worcestershire sauce
1/4 ts Dry (Colman's) mustard
1/4 ts Ground red pepper
2 Egg yolks
1/2 c Stale beer

* Original meat in a Horseshoe was ham. Any meat can (and
probably has) been used. My favourite is half-hamburger
and half crispy bacon. Seafood also works well on this
delight.

In a saucepan, melt together cheese and butter over low
heat. Stir in Worcester sauce, mustard and cayenne. Beat
the yolks and beer together and add to the sauce pan.

Cook and stir over medium heat until mixture thickens and
begins to bubble around the edges. Makes 2 cups.

On preheated dinner plates, arrange 2 toast slices each.
Top toast with meat. Pour a generous amount of Horseshoe
Sauce over meat.

Encircle each sandwich with hot french fries. Sprinkle
paprika (or cayenne) over sauce.

Makes 4 servings.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Kitchen

MMMMM

... The nice thing about egotists is that they don't talk about other people. --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to NANCY BACKUS on 13-Sep-2018 07:19 <=-

My friend Mary Anne sold her well-known "Den Chilli" place a number of
times - and wound up taking it over after the new owners screwed with
the recipes in an effort to "economize". This time when she peddled it
she sold it outright (no contract-for-deed) and hung around for a few
months to help the new folks get settled in. And all of the staff
stayed except for normal attrition.

Above and beyond the call of duty... :) And a nice effort to keep the
rep of her place up, even after selling it...

The first few times she sold the place she sold it CFD and the
purchasers were required to buy the spices from her - sort of a "retirement" plan.

It was a nice thought while it lasted, I guess.... :)

This time, she's serious. Sold the real estate AND the recipe (along
with the mixing equipment, etc). Some people don't understand the
concept of "dance with who brought you."

And one doesn't really want one's good name besmirched by having it
attached to the travesty they make of the place.... Better to wash one's
hands totally of the operation....

In other news - the first chilli parlor to use the two "l" spelling
(from 1909) on a non-pushcart place has been shuttered. The Dew #1 was
a small place of about 600 sq ft on a busy street - with only on-street parking. The lack of parking proved to be the death knell for that
venue. However there is a Dew Chilli Truck and three other sit-down venues. The present owners bought Joe Bocklemann's recipe with the business - and they do honor the "dance with who brung ya" principle. Their chilli is really good. But they are really proud of it (high
priced) so I don't usualy go there for a bowl of red.

So the company continues, just the original location has been closed for good.... It sounds like their pricing might do them in eventually,
although there probably are plenty of others willing to pay it still...

Charlie's OTOH motors right along through multiple ownerships. If my
count is close to accurate they're on their 8th owner since Lannie
Huggins converted an old Country Highway Department quonset hut from
a maintenance shed to the "campy" place featured on an episode of
Diners, Drive-ins and Dives.
https://tinyurl.com/BIG-CHUCKS

Apparently the subsequent owners all understood the concept of not
messing with a good thing... and, for whatever reasons, felt a vested
interest in keeping a local tradition going strong...

The current owner worked there under two owners - one who tried to
change things and had to sell-up to prevent total bankruptcy. The penultimate owner (who won the breakfast horseshoe contest and split
the prize $$$$ among his staff) went back to the basics and turned
things back around. He left the business to run for a seat in the state legislature. Meanwhile Bill Pope continues to run things as they were meant to be.

That was a close one... guess Bill had a first-hand lesson in how not to
do it as well as how TO do it... ;)

According to the Chamber of Commerce web site they do $2 Million
annually. Which sort of gob-smacks me - no poker machines, no booze,
and 06:00 to 14:00 opening hours. WOW! You bet I'd stick to the formula with those numbers. Bv)=

That's as good a reason as any to stick with the formula and keep the
local tradition going strong... :)

ttyl neb

... A loaf of bread, a jug of wine and <occupant>.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Nancy Backus wrote to Dave Drum <=-

This time, she's serious. Sold the real estate AND the recipe (along
with the mixing equipment, etc). Some people don't understand the
concept of "dance with who brought you."

And one doesn't really want one's good name besmirched by having it attached to the travesty they make of the place.... Better to wash
one's hands totally of the operation....

While some folks still refer to the business as "Joe Rogers" or "The Den" neither of those is on the business or building and their registration
remains vested in Mary Anne. She did give me a shock last week. She let
slip that her next natal day will be the 41st anniversary of her "Jack
Benny". And I had thought she was 10 to 15 years younger than me. Of
course I am a poor judge of women's ages - so I make it a practice to
follow the Army policy of "Don't ask. Don't tell". Bv)=

In other news - the first chilli parlor to use the two "l" spelling
(from 1909) on a non-pushcart place has been shuttered. The Dew #1 was
a small place of about 600 sq ft on a busy street - with only on-street parking. The lack of parking proved to be the death knell for that
venue. However there is a Dew Chilli Truck and three other sit-down venues. The present owners bought Joe Bocklemann's recipe with the business - and they do honor the "dance with who brung ya" principle. Their chilli is really good. But they are really proud of it (high
priced) so I don't usualy go there for a bowl of red.

So the company continues, just the original location has been closed
for good.... It sounds like their pricing might do them in eventually, although there probably are plenty of others willing to pay it still...

They also, unlike the original, offer full bar and pokies/slots/etc. The
owners began with a local mini-chain called Godfather's Pizza - which continues. They are fast becoming local tycoons.

Charlie's OTOH motors right along through multiple ownerships. If my
count is close to accurate they're on their 8th owner since Lannie
Huggins converted an old Country Highway Department quonset hut from
a maintenance shed to the "campy" place featured on an episode of
Diners, Drive-ins and Dives.
https://tinyurl.com/BIG-CHUCKS

Apparently the subsequent owners all understood the concept of not
messing with a good thing... and, for whatever reasons, felt a vested
interest in keeping a local tradition going strong...

The current owner worked there under two owners - one who tried to
change things and had to sell-up to prevent total bankruptcy. The penultimate owner (who won the breakfast horseshoe contest and split
the prize $$$$ among his staff) went back to the basics and turned
things back around. He left the business to run for a seat in the state legislature. Meanwhile Bill Pope continues to run things as they were meant to be.

That was a close one... guess Bill had a first-hand lesson in how not
to do it as well as how TO do it... ;)

Bill started out bussing tables and working as the lave-vaisselle (dish washer). Then he moved up to prep cook and finally line cook. So, he
knows the operation from the ground up.

According to the Chamber of Commerce web site they do $2 Million
annually. Which sort of gob-smacks me - no poker machines, no booze,
and 06:00 to 14:00 opening hours. WOW! You bet I'd stick to the formula with those numbers. Bv)=

That's as good a reason as any to stick with the formula and keep the local tradition going strong... :)

I note that Doc's has a confuser back online - albeit with his BLOG. The
BBS will follow soonly ..... he promises and I hope.

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

Title: Doc Boyle's Bar-B-Q
Categories: Pork, Bbq?, Sauces, Chilies, Citrus
Yield: 3 Servings

3 lb Pork roast; fat trimmed,
- boiled, cooled, shredded
- by your own little fingers
- so as to be stringy
1 md Onion; chopped fine
1 cl Garlic; minced
2 tb Oil
2 tb Brown sugar
1 tb Horseradish
2 tb Vinegar
1/8 ts Black pepper
1/8 ts Cayenne pepper
1/2 tb Dry mustard
1 ts Salt
1/2 c Celery
1 c Water
4 tb Real-Lemon concentrate
1 c Red Gold catsup
3 tb Worcestershire sauce

To prepare: Cook onion and garlic in oil until lightly
brown. Add dry ingredients and blend in. Add remainder.
Simmer slowly for 1 to 2 hours.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Excessive Redundancy: Donald Trump in a hot air baloon.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Nancy Backus on 09-20-18 10:48 <=-

And one doesn't really want one's good name besmirched by having it
attached to the travesty they make of the place.... Better to wash
one's hands totally of the operation....

While some folks still refer to the business as "Joe Rogers" or "The
Den" neither of those is on the business or building and their registration remains vested in Mary Anne. She did give me a shock last week. She let slip that her next natal day will be the 41st anniversary
of her "Jack Benny". And I had thought she was 10 to 15 years younger
than me. Of course I am a poor judge of women's ages - so I make it a practice to follow the Army policy of "Don't ask. Don't tell". Bv)=

Some people just don't show their age that much... ;)

In other news - the first chilli parlor to use the two "l" spelling
(from 1909) on a non-pushcart place has been shuttered. The Dew #1 was
a small place of about 600 sq ft on a busy street - with only on-street
parking. The lack of parking proved to be the death knell for that
venue. However there is a Dew Chilli Truck and three other sit-down
venues. The present owners bought Joe Bocklemann's recipe with the
business - and they do honor the "dance with who brung ya" principle.
Their chilli is really good. But they are really proud of it (high
priced) so I don't usualy go there for a bowl of red.

So the company continues, just the original location has been closed
for good.... It sounds like their pricing might do them in eventually,
although there probably are plenty of others willing to pay it still...

They also, unlike the original, offer full bar and pokies/slots/etc.

I suppose that might boost their intake... :)

The owners began with a local mini-chain called Godfather's Pizza -
which continues. They are fast becoming local tycoons.

So I see... :)

Charlie's OTOH motors right along through multiple ownerships. If my
count is close to accurate they're on their 8th owner since Lannie
Huggins converted an old Country Highway Department quonset hut from
a maintenance shed to the "campy" place featured on an episode of
Diners, Drive-ins and Dives.
https://tinyurl.com/BIG-CHUCKS

Apparently the subsequent owners all understood the concept of not
messing with a good thing... and, for whatever reasons, felt a vested
interest in keeping a local tradition going strong...

The current owner worked there under two owners - one who tried to
change things and had to sell-up to prevent total bankruptcy. The
penultimate owner (who won the breakfast horseshoe contest and split
the prize $$$$ among his staff) went back to the basics and turned
things back around. He left the business to run for a seat in the state
legislature. Meanwhile Bill Pope continues to run things as they were
meant to be.

That was a close one... guess Bill had a first-hand lesson in how not
to do it as well as how TO do it... ;)

Bill started out bussing tables and working as the lave-vaisselle
(dish washer). Then he moved up to prep cook and finally line cook. So,
he knows the operation from the ground up.

That should help, too... :)

I note that Doc's has a confuser back online - albeit with his BLOG.
The BBS will follow soonly ..... he promises and I hope.

And indeed it did... and things are back as they should be (mostly) here
at Doc's.... still waiting on Waldo's....

ttyl neb

... The best Scottish food is the kind you drink.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)