unprofitable. The Dinner Table and UTGT in its
various iterations, to name a couple you may have
heard of.

Not sure I've heard of the latter... I've seen references to the former

The latter was started by Kevin when he was unhappy
with being called out for rudeness and the spewing of
general nonsense over here. At some point Dirty Dave
had some involvement in it, I'm not clear on what.

on recipes that have shown up here.... When the fidonet GENEALOGY went
to a mailing list, I had the same experience, though... it just wasn't
the same at all...

The genre has some amusements attached to it, but
there's no pacing, and it tends to feel like an
ingroup setting.

Cream, butter, and vanilla can do wonders. I used to have
a tagline "Eat the rich! Butter, cream, and eggs forever.

I'll have to put that into my tagfile... ;)

Sure. I'm ambivalent about whether these things
should be credited. Problem is that they tend to
get wrongly credited afterward. You know,
On the Internet, nobody knows you're a dog.
- Abraham Lincoln

Special Dark thrown in with the regular chocolate, peanut and rice varieties... now there's peanut and rice types in the dark chocolate, too... :)

I've met these at the Shipps', I think.

Could be.... Had a disappointment Friday when we went shopping...
discovered that where those Special Dark assortment bags were was an
empty slot... with a Discontinued Item sale tag in front of it.... Dunno
if it's just our store that's doing that, or Wegmans in general... or if Hershey's is discontinuing it... don't know of any reason why, in any case....!

You could ask the Wegmans management.

Galaktoboureko (milk custard pie)

Not quite what I was picturing... but it looks pretty good... :)

I rather like it, crave it once in a long while,
maybe when my Mediterranean blood starts acting up,

+

I guess that's not much of a surprise... the spices and such would tend
to cover any nuances of taste from the meat....

That's what they are for, or at least were at some point.

True. :)

be made here. Maybe they have a double crew, one watching
the game while the other works, then switching off.

Ah... so pork tenderloin sandwiches... Having a double crew, so as to be
able to also enjoy the games, would make the trip more worthwhile to the crews as well as to the bosses... ;)

That was just a speculation but seems to ring
true. The schnitzel on steroids things oould be
associated with any region with a pork industry
and people with Germanic (or Japanese!) ancesstry.
To me they represent the highest expressions of both
Teutonic cookery and pork tenderloin itself, which
otherwise is too lean with consequent taste and
texture issues.

The next year the guy was gone, and the people running
the booth had no idea how to achieve that result, so
the year after that we were gone too.

No fatty brisket, no deal... (G)

Quite.

---------- Recipe via Meal-Master (tm) v8.02

Title: Roast Pork Tenderloin with Mustard
Categories: Main dish, Meats
Yield: 4 servings

1/2 c Teriyaki Baste & Glaze
-- (Kikkoman)
4 ts Dry sherry
1 tb Dijon mustard
2 Pork tenderloins
-- (each about 3/4 pound)

Blend teriyaki baste & glaze, sherry and mustard; set aside. Place
tenderloins on rack in shallow roasting pan; brush thoroughly with baste
&
glaze mixture. Bake at 350 F. 1 hour, or until meat thermometer inserted
in thickest part registers 160 F. Turn tenderloins over and brush with
remaining baste & glaze mixture every 20 minutes. Let stand 5 minutes
before slicing. M says 130F - maybe 140 if pink pork squicks you out.

Makes 4 to 6 servings.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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

On 04-12-19 09:51, Michael Loo <=-
spoke to Nancy Backus about 226 extended was + was so <=-

unprofitable. The Dinner Table and UTGT in its

Not sure I've heard of the latter... I've seen references to the former

The latter was started by Kevin when he was unhappy
with being called out for rudeness and the spewing of
general nonsense over here. At some point Dirty Dave
had some involvement in it, I'm not clear on what.

Dave may have had the same involvment as Weller and you. Basically, all
were invited as long as their name was not Dale Shipp:-}}


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

Title: Goan Style Hot and Sour Pork
Categories: Indian, Pork, Chilies, Condiments
Yield: 6 Servings

2 ts Whole cumin seeds
2 Hot, dried red chilies
1 ts Black pepper corns
1 ts Cardamom seeds
3 In stick cinnamon
1 1/2 ts Black mustard seeds
1 ts Fenugreek seeds
5 tb White wine vinegar
1 1/2 ts Salt
1 ts Brown sugar
5 tb Vegetable oil
2 Medium onions cut into rings
1 1/3 c Water
2 lb Pork cut into 1" cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 tb Ground coriander seeds
1/2 ts Turmeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds,
cinnamon, black mustard seeds and fenugreek seeds in a
coffee-grinder or other spice grinder. Put the ground spices in a
bowl. Add the vinegar, salt and sugar. Mix and set aside.

Heat the oil in a wide, heavy pot over a medium flame. Put in the
onions. Fry, stirring frequently, until the onions turn brown and
crisp. Remove the onions with a slotted spoon and put them into the
container of an electric blender or food processor. (Turn off the
heat.) Add 2-3 tablespoons of water to the blender and puree the
onions. Add this puree to the ground spices in the bowl. (This is the
vindaloo paste. It may be made ahead of time and frozen.)

Dry off the meat cubes with a paper towel and remove large pieces of
fat, if any.

Put the ginger and garlic into the container of an electric blender or
food processor. Add 2-3 tablespoons of water and blend until you have
a smooth paste.

Heat the oil remaining in the pot once again over a medium-high flame.
When hot, put in the pork cubes, a few at a time, and brown them
lightly on all sides. Remove each batch with a slotted spoon and keep
in a bowl. Do all the pork this way.

Now put the ginger-garlic paste into the same pot. Turn down the heat
to medium. Stir the paste for a few seconds. Add the coriander and
turmeric. Stir for another few seconds. Add the meat, any juices that
may have accumulated as well as the vindaloo paste and the water.
Bring to a boil. Cover and simmer gently for an hour or until pork is
tender. Stir a few times during this cooking period. Serve with rice.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:21:42, 15 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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