that now. I had some of that canned stuff once or twice as a

kid; it

I make some pretty decent things, but if subjected to
the cruelties of a pressure canner, they no doubt
would also become indecent things.

Pasta does, by definition.

Pasta is not a huge thing of mine, and
I'd not can it, even though I can can it.

didn't taste good enough to go back for more.

But it was largely owing to such indiscretions that
one of the great cuisines came into the mainstream
consciousness of America.

He started it, but returning GIs did the hard work.

Eating the stuff and buying more.

I would say 'not horrible", but that's not saying much.

Oh, like Chef Boy-ar-dee?

No, that's horrible.

I'm surprised that we haven't heard of more foodborne
illnesses from sous-vide dishes - though the Fat Duck, of
which I've been talking with Other Ruth, has been plagued
with cases of mass diner sickenings. Part of that too might
be attributed to the restaurant's use of ingredients that
some might not think of as food at all.

It's an offal place to eat?

Nope, more sous vide things.

jail might have been an improvement.

Cleaning toilets while everyone got to play ball =
solitary confinement under hard labor;
swimming laps through jellyfish tentacle = 40 lashes.

At least they didn't make you do crafts, or did they?

Not at that camp, or perhaps the memory was
too horrid to be recalled.

The Shadow knows. And he puts it on the radio.

The Shadow doesn't know the half of it.

But he can find out. The Dark Web and all that.

I wish he'd found out. I admit that sadistic counselor
did apparently get fired but for stupidity rather than
malice.

I wouldn't argue with success.

Ne cherchez pas le moyen ...
[don't sweat how to get there (paraphrase)]

Makes one almost long for the days of the Roman
Empire, where the penalty for a ruler's malfeasance
or incompetence was execution or assassination.

As long as you're the assassin.

I wouldn't be the incompetent, at any rate.

Is that emergency cheesecake?

Actually, it's pretty old school.

So was boiled food.

Boiled dinner can be OK. Boiled veggies...are enough to turn one
carnivore.

Too late. Speaking of which Jacquie just
burned the swiss chard to the pan, similarly
to what Swisher did a bunch of years ago.
I cried crocodile tears.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Crocodile Cafe's Chicken Tortilla Soup
Categories: Mexican, Soups, Chicken
Servings: 8

2 qt Chicken stock
1 Red onion, large; diced
3 Corn tortillas, fried/broken
3 Roma tomatoes; diced
1/2 Bunch of cilantro
8 oz Ancho chile paste *
2 Chicken breast halves **
Salt to taste
6 oz Ranchero cheese, crumbled
2 Corn tortillas, fried crisp

* or 6 or 7 ancho chiles pureed ** large, cooked and shredded

Bring 1 qt chicken broth to boil with onion in soup pot. Combine
remaining
chicken broth with 3 fried tortillas in a blender and blend until
combined
and slightly thickened. Pour into heated broth along with tomatoes,
cilantro, chile paste, and chicken. Season to taste with salt. Bring
again
to boil. Serve garnished with ranchero cheese and tortilla strips.

NOTE: To puree ancho chiles, soak 6 or 7 chiles in hot water until
tender,
or simmer just until tender. Remove stem and seeds and puree in blender
with small amount of water until paste in formed. Strain through sieve
to
remove skin, if desired.

Each serving with cheese and chips contains about: 146 calories, 866 mg
sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55
g
fiber.

from the CROCODILE CAFE, Pasadena, CA. Posted by Hunter Elliot in
Intelec Cooking

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

Pasta does, by definition.

Pasta is not a huge thing of mine, and
I'd not can it, even though I can can it.

Carnivores generally don't get into it.

consciousness of America.

He started it, but returning GIs did the hard work.

Eating the stuff and buying more.

And bringing family.

be attributed to the restaurant's use of ingredients that
some might not think of as food at all.

It's an offal place to eat?

Nope, more sous vide things.

Sous standard, sounds like.

swimming laps through jellyfish tentacle = 40 lashes.

At least they didn't make you do crafts, or did they?

Not at that camp, or perhaps the memory was
too horrid to be recalled.

I'm trying to picture you making things from gimp. Odds are you'd
have preferred the toilets.

I wouldn't argue with success.

Ne cherchez pas le moyen ...
[don't sweat how to get there (paraphrase)]

Cherche l'argent? Peut-etre suivez l'argent.

or incompetence was execution or assassination.

As long as you're the assassin.

I wouldn't be the incompetent, at any rate.

Or an assassin, at least not a sharpshooter. Sous Vide food
poisoning killer perhaps.

Boiled dinner can be OK. Boiled veggies...are enough to turn one carnivore.

Too late. Speaking of which Jacquie just
burned the swiss chard to the pan, similarly
to what Swisher did a bunch of years ago.
I cried crocodile tears.

Horrors. I can't say it's a favorite.
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 09-21-18 04:07, Michael Loo <=-
spoke to Ruth Hanschka about 302 nasty was was nasty <=-

<<much other stuff trimmed off to save space>>

Boiled dinner can be OK. Boiled veggies...are enough to turn one
carnivore.

Too late. Speaking of which Jacquie just
burned the swiss chard to the pan, similarly
to what Swisher did a bunch of years ago.
I cried crocodile tears.

She should not feel too bad. On several recent shows we have watched
from Chopped on Food network, the competition chefs have burned
something. Of course, they had to scrap it and go to plan B.


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

Title: Darby's Bistro And Bar's Red Cabbage
Categories: Vegetable
Yield: 4 Servings

1 Head red cabbage, julienned
1 c Lemon juice
3 Apples, peeled, cored, and
-thinly sliced
1/4 lb Butter
1 Yellow onion, diced
1 c Sugar
2 pt Water
1 ts Caraway seeds
2 Bay leaves
3 Cloves
1 Stick cinnamon
-salt, to taste
-black pepper, ground and to
-taste
1 1/2 c Red wine

In a large bowl, pour the lemon juice over the julienned red
cabbage and mix together. Then mix in the sliced apples. Set
the mixture aside in the refrigerator.

In a large, heavy pot over medium heat, melt the stick of
butter. Add the onion and briefly saute the onion. Add the
sugar, stirring constantly until golden brown. Add the 2 pints
of water and bring to a boil. Add the cabbage/apple mixture,
caraway seeds, bay leaves, cloves, cinnamon stick, and salt and
pepper, to taste. Cook to reduce the liquid by one-third, then
turn the heat to low. Add the red wine. Cover the pot and let
simmer for 1-1/2 hours; stirring frequently, adding water as
needed to keep the cabbage from burning.

Makes 6 servings.

Recipe from: Darby's, 3322 D'Amico, Houston, Texas
From: David Pileggi Date: 08-25-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:45:27, 22 Sep 2018
___ Blue Wave/DOS v2.30

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