Sean Dennis wrote to Shawn Highfield <=-

For sure! My dad hates liver, but my mother loves it, so years
and years ago the old man learned how to cook it perfectly so
he has an "out" when he really ticks mom off. :)

I am the only one in my immediate family who likes liver. When I
would cook liver when living with my parents, everyone would leave
the house!

Thereby leaving more for you and the dawgs. Bv)=

My local Golden Corral has excellent liver and I need to find out their name so I know when to go. Their "early bird" special, between 1 and 4
PM weekdays, you can get in for a very good rate 9drinks are extra but water with lemon is free). My parents and I go occasionally and I was notified today that is where they will take me next week on Tuesday for
my birthday. I've been doing better with my blood sugar.

My local G.C. includes the drink in their "Early Bird". And they will do
the "senior discount" too. When I was somewhat more of an eager eater I
used to hit the "Bird" @ 15:30 and do a salad until they started cooking
steaks at 16:00. Bv)=

I don't do G.C. much any more. My appetite (and capacity) has diminished
as I get older and I'm beginning to understand why many places have a
"senior menu" with smaller portions (and prices).

Speaking of which, did I menion I may have an insulin pump implanted?
My medical team thinks my pancreas has pulled a Johnny Paycheck on me.

OK, dumb guy question. What's a Johnny Paycheck?

Here's something to add to your sandwiches...

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

Title: Evan's Secret Sandwich Sauce
Categories: Loo, Sauces, Sandwiches, Chilies
Yield: 2 Servings

1 c Coarse mustard
1 c Mayo
1/4 c Evan Williams Bourbon
1/4 c Honey
1 tb Hot pepper sauce

Blend all ingredients well in medium bowl. Refrigerate.

That's a decent condiment. I made it once and put the result into a
washed out mustard squeeze bottle. Took up less room in the ice box
and I didn't have to get fresh Saran wrap to re-cover the bowl after
every use.

Source: Evan Williams website From: Michael Loo Date: 08-03-08

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

Title: Piedmont Dip (Lexington Style Sauce)
Categories: Bbq, Sauces, Chilies
Yield: 6 Cups

1/2 g Water
1 c Catsup
1 c Cider Vinegar
1/2 c Sugar
1 ts Salt
1 tb Ground black pepper
1 tb Crushed red chilies (flakes)
Cayenne

ZEST FACTOR: Mild to Medium

"Dip" as sauce is known in the Piedment, is often added
to pork shoulder during the latter stages of pit cooking
and is used as a marinade for chicken.

Combine all ingredients in a sauce pan and bring to a
boil, stirring occasionally.

Let cool slightly and transfer to a squeeze bottle.

Squirt liberally over slow-cooked pork shoulder as meat
is removed from bone and rough chopped.

Chile Pepper Magazine | June 2003

MM Format by Dave Drum - 09 February 2004

Uncle Dirty Dave's Archives

MMMMM

... "A sure cure for seasickness is to sit under a tree." -- Spike Milligan
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Thereby leaving more for you and the dawgs. Bv)=

Indeed, I never complained.

I don't do G.C. much any more. My appetite (and capacity) has
diminished as I get older and I'm beginning to understand why many
places have a "senior menu" with smaller portions (and prices).

I don't eat there often and usually I have my fill after two small plates.
But the entire buffet is eally good these days.

OK, dumb guy question. What's a Johnny Paycheck?

Johnny Paycheck was the guy who sang "Take This Job and Shove It". I was insinuating that my pancreas is failing humorously.

That's a decent condiment. I made it once and put the result into a
washed out mustard squeeze bottle. Took up less room in the ice box
and I didn't have to get fresh Saran wrap to re-cover the bowl after
every use.

Probably tasted better after a few days when all the flavors blended.

Title: Piedmont Dip (Lexington Style Sauce)

That looks good except for ketchup. One condiment I don't like.

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

Title: Working Person's Crockpot Country Pork Dinner
Categories: Pork, Meat, Crockpot
Yield: 1 Servings

3 lb Pork loin country-style rib
2 T Salad oil
1 c Water
1/2 t Pepper
16 oz Carrots
1 Onion
1/3 c Flour
1 1/2 c Apple cider
1 T Salt
2 lb Small new potatoes
1 t Caraway seeds
1 Cabbage

All preparation can be done the night before and assembled in the
morning before leaving for work so you'll be greeted with a hearty
supper at the end of the day. Chop small head cabbage and medium
onion, cut carrots into 2" pieces. In a large plastic bag combine
flour, salt and pepper. Drop meat into bag and coat pork loin
country-style ribs with flour mixture; reserve leftover flour. In
large skillet over med-high heat, in hot salad oil, cook meat, a few
pieces at a time, until well browned on all sides, removing pieces as
they brown. Reduce heat to med; into drippings in skillet, stir
reserved flour until blended. Gradually stir in apple cider. Simmer
to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot
add potatoes, carrots, onions and cabbage. Sprinkle with caraway
seeds. Top with meat. Pour on gravy. Cover crockpot and cook on
high for 6 hours or low for 8-10 hours.

MMMMM

-- Sean

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