Ruth Haffly wrote to Dave Drum <=-

Especially watch out for those blackberry seeds.

When, and if, the time comes, I will. Did get a Water Pik a while ago;

Never messed about with ne of those. Nor the waxed string (floss). A
tooth pick (wood or plastic( and brusking with and up & down stroke
rather than the more usual (ad easier) to & fro that most use took
care of the bits and pieces in the cracks.

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

I did the dental visits. But I had teeth break

8<----- SNIP ----->8

I'm not really a baker. But, every so often I get frisky, Other than
the breakfast toast and burger buns ..... oh, and the cinnamon rolls
at the Golden Corral breakfast buffet.

We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order,
then go over to the GC to pick your food up.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned back to Golden Corral as a buffet. And in a different, much larger
place.

Ours closed, had been a buffet for years. I preferred the old
concept--go thru line to order every thing, then find a seat and it
will be brought to you. Western Sizzlin' had that plan also, but they closed some years ago. It was one of our favorite places to go to in Jacksonville, NC when we wanted something special.

The Golden Corral and Pizza Ranch are the only western buffets left.
We used to have Ponderosa, Bonanza, Ryans, Old Country, etc. And a
Western Sizzlin. I really liked their "Trucker's Cut" sirloin. We do
have serveral Asian buffets - Chinese, Indian, etc. My favourite of
those is Flavour of India. When I go there I am often the only light-
skinned, blue eyed diner in the place. Bv)= And they introduced me
to mango I scream. Yuuuuuum.

Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I take
the portable guy. It really makes a difference. Now I can walk across
the house to the kitchen for a glass of ice water and back without getting winded. just have to be careful not to trip over my tail".

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

Title: Musk Melon Mango Ice Cream
Categories: Five, I scream, Fruits, Desserts
Yield: 4 Servings

1 Muskmelon/cantaloupe
750 ml Full cream milk
1 Ripe mango
3 tb Sugar
1 c Cream

Boil milk with sugar until reduced by half. Set aside
to cool down.

Peel and cut mango, grind to make a puree.

Beat cream to make whipped cream, mix well with
mango.

Cut the top of melon, scoop flesh with a melon baller
or round bowl spoon.

Set in freezer.

After three hours cut in slices and enjoy 2-in-One
flavour ice-cream.

By Kavita Kapoormehrotra

RECIPE FROM: http://www.betterbutter.in

Uncle Dirty Dave's Archives

MMMMM

... I'm a pilot. I pick it up here and pile it there.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to
use since my wrists don't bend that well so the Water Pik is a big help.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned back to Golden Corral as a buffet. And in a different, much larger
place.

Ours closed, had been a buffet for years. I preferred the old
concept--go thru line to order every thing, then find a seat and it
will be brought to you. Western Sizzlin' had that plan also, but they closed some years ago. It was one of our favorite places to go to in Jacksonville, NC when we wanted something special.

The Golden Corral and Pizza Ranch are the only western buffets left.
We used to have Ponderosa, Bonanza, Ryans, Old Country, etc. And a
Western Sizzlin. I really liked their "Trucker's Cut" sirloin. We do
have serveral Asian buffets - Chinese, Indian, etc. My favourite of
those is Flavour of India. When I go there I am often the only light- skinned, blue eyed diner in the place. Bv)= And they introduced me
to mango I scream. Yuuuuuum.

There was a nice Indian place in Raleigh when we first moved here but
they closed some years ago. Haven't found a buffet place locally or
elsewhere tho. My MIL likes the Chinese buffets so sometimes we've gone
out to one with her; come to think about it, I think the last time we
did that was while she was in Florida.

Only thing I've baked for a while has been frozen pizza. Bv)= Or

Papa DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of
nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Yesterday was the deadline for complaints.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Sean,

Ouch! I've appreciated having a built in dishwasher most everywhere
we've lived. IIRC, I started out using powdered detergent, soon
switched to liquid. When the tablets came out, I changed over to using them. Easyest to use and not much of a smell, either. We keep them in a plastic coffee can with a top so they're dry and their smell doesn't spread.

I used those little powder packets. I think they were the Vanish!
brand or something. It's been a long time.

We use (and have been happy with) Finish Powerball Quantum.

Title: Overnight Breakfast Casseroles
Categories: Casseroles, Breakfast, Eggs
Yield: 4 Servings

Looks good. Our church had a breakfast social last month so we did an
overnight egg/bread/cheese thing. The recipe called for only 4 pieces of
bread; I added the crust since it was so small. Also called for a cup
and a half of grated cheese; I think we had about 2 cups. Also had milk
and sausage. I'm going to try to make a smaller version of the recipe
for us; we don't need a 13x9 casserole size for 2 people.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Re: Grocery Getters
By: Sean Dennis to Ben Collver on Tue Feb 04 2025 18:54:09

In 1987, I had a friend who worked at the Universita of Arizona Tucason who got me a UUCP email address on their VAX. I called up using a discarded VT102 connected to a Hayes SmartModem 1200. I had a dot matrix printer for "storage". I cut my teeth in USENET back then and wasd calling BBSes with that lovely glowing amber CRT display.

Fun! In 1995, I used a VT100 and VT220 in Allan Bros Coffee and in the
Old World Deli in Corvallis. They were connected to a modem and phone
line and there was a photocopied sheet of local dialup numbers, mainly to
the university.

I think US Robotics was based in Corvallis.

I was given a VT220 in 1997 and configured it as the console on my
homebrew Linux machine. I think the BIOS required VGA for configuration,
but the kernel would show boot messages on the serial console. I loved
the amber display and use an amber color scheme in my terminal emulator
to this day.

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

Title: Pomegranate Raita (Spiced Yogurt)
Categories: Condiments, Indian
Yield: 3 Servings

1 c Whole milk plain yogurt;
- cold
1 ts Granulated sugar;
- or to taste
1/4 ts Roasted cumin powder;
- heaping
1 pn Dried mint leaves; scant,
- crush to dust between
- hands (optional)
1/2 ts Chaat masala (a tangy spice
- mix available in
- Indian/Pakistani stores or
- online)
1/2 ts Black salt (this salt is
- tangy, substitute with
- regular)
1/4 ts Red chilli powder or
- cayenne; adjust to taste
1/2 c Fresh pomegranate seeds; or
- more/less to taste
Salt; to taste
Fresh cilantro leaves;
- finely chopped

Beat the yogurt with everything except the pomegranate seeds & salt to
smooth. I like the raita thick but if you can thin it with little
water if you like. Refrigerate the yogurt for 20 minutes. Just before
serving mix in the pomegranate seeds and salt. Sprinkle cilantro.
Serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
chana-pulao-pomegranate-raita.txt>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ruth Haffly wrote to Dave Drum <=-

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my teeth wouldn't let the string through.

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

8<----- NIP ----->80

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer. BTW, Steve won the church's chili cook unanimously off last night.
We've a much larger congregation now; they limited entrys to 10 (bad thinking) but only had 8. He smoked a couple of London broils coated
with a chili rub, used all kinds of frozen peppers we had on hand plus some powdered chilis. I stayed away; still a bit unsettled from the
bug. Should be better tomorrow, each day has been better than the last.

Did he bring home his "judge's cup"? Remember chilies are a bacteriacide.

This makes a pretty good pot of red - for home or con test. I've posted
it before and I still use it as my "go to" when doing chilli at home.

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

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

4 lb Chilli grind chuck
4 ts Garlic granules *
1 lg Onion; chopped fine
1 ts Cocoa powder; unsweetened
3 tb Minor's (GFS) Beef Base
Salt; if needed
48 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Mexene Chilli spice
4 ts Cumin
14 oz Can Red Gold diced tomatoes
- w/chilies
+=Or=+
1 lg Tomato; diced w/juice
+=AND=+
4 oz Can of green chilies **
1/2 ts Brown sugar; opt
1/8 ts (scant) cinnamon; highly opt

* I use garlic granules because they are consistent as
to taste and strength. I like fresh as much as the
anyone. But, it's nice using ingredients that are the
same from batch to batch.

** Apropos of fresh ingredients - you can substitute
Anaheim (aka New Mexico) chilies for the canned chilies.
Processed New Mexican chilies are what is in the can
anyway. The fresh chilies are fairly mild (low heat)
and quite flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
grind into the pot and start browning it. Add 1 tsp.
of garlic granules per pound of meat. While meat is
browning chop a large onion reasonably fine. When
ground chuck no longer shows pink add the diced onion
and cocoa.

Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
market (Kraft or whatever) beef base - watch the salt.
Most beef bases are mostly salt. Minor's is mostly beef.

Add a 48 oz. can of V8 (straight or picante') juice and
1 ts. of cayenne pepper. Continue to simmer and stir.
When onions are clear toss in 2 Tbs chilli spice per
pound of meat. (I use Baron's, Mexene, or Gebhardt's)
and 1 tsp cumin per pound of meat. Add the Red Gold
diced tomatoes with chilies or a 4 oz. can green chilies
(chop and seed if you grabbed whole peppers by mistake).
Add the diced tomato and its juices.

Continue to simmer and stir until onions are tender and
completely transparent adding V8 juice as necessary. If
you run out of V8 use either unsalted 'mater juice or
chicken broth to add liquid. Total cooking time about 90
minutes.

If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the
"kicker".

If you're on a 3 hour schedule - most cook offs are -
turn off stove and let your pot marinate for about an
hour. About 30 minutes before turn-in time relight the
stove and bring the chilli back to a simmer. Taste
carefully and critically.

This is final adjustment time. If it's too salty try
adding about 1/2 tsp of brown sugar. If the chilli has
died or gone flat add 1 tsp chilli spice and 1/2 tsp
cumin per pound of meat and simmer right up to time to
put in judging cups.

As evidence that any receipe is a living, breathing
organism this one was revised and updated immediately
after the Mount Auburn Volunteer Fire Department cook-
off. Second place isn't anything to sneeze at. It beats
kissing your old maid aunt on the lips.

Meal Master Format by Dave Drum - 07 September 1999

Uncle Dirty Dave's Kitchen

MMMMM

... "Being young is beautiful, but being old is comfortable." -- Will Rogers === MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Hi Dave,

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

Very true. I'm planning to hold on to my real teeth for as long as I
can. Did have a couple of crowns put in while we were in Savannah but
otherwise just fillings.

8<----- NIP ----->80

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer. BTW, Steve won the church's chili cook unanimously off last night.
We've a much larger congregation now; they limited entrys to 10 (bad thinking) but only had 8. He smoked a couple of London broils coated
with a chili rub, used all kinds of frozen peppers we had on hand plus some powdered chilis. I stayed away; still a bit unsettled from the
bug. Should be better tomorrow, each day has been better than the last.

Did he bring home his "judge's cup"? Remember chilies are a
bacteriacide.

He brought home a Champion Monster according to the box. Like when I
won, he will keep it only for a year.

This makes a pretty good pot of red - for home or con test. I've
posted it before and I still use it as my "go to" when doing chilli at home.

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

it's undoubtedly in my files somewhere. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)