• Re: Grinder

    From Shawn Highfield@1:229/452 to Dave Drum on Tue Feb 11 05:42:00 2025
    Hi Dave,
    On <Tue, 10 Feb 25>, you wrote me:

    Well, if you're doing lasagne "noodles" (sheets) then it makes sense
    to treat it like pie crust. But from angel hair through fettucine I
    find that the roller is the tool for the job. These days, though, the shopping trolley down the market is the tool for the jab.

    I wouldn't even attempt anything that fine, without gluten it just comes
    apart in the roller and makes a huge mess. I tend to make the shapes that
    are easier to do by hand.

    Izzat related to your red meat issues? I used to buy hot Italian

    I don't think so. I think it's just a mental thing.

    Then one day this little devil that rides on my shoulder dope-slapped
    me upside the head and said "Hey! Dumba$$! Buy the regular stuff and
    your own chilies." It was one of those "Eureka" moments. Bv)=

    Laugh. That would work! Andrea doesn't like spice so I do that for one
    patty for myself now, mostly I just put in a pinch or three of crushed
    RP flakes.

    Shawn

    ... I'm only paranoid because everyone's against me.


    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)
  • From Dave Drum@1:3634/27 to Shawn Highfield on Tue Feb 11 17:13:00 2025
    Shawn Highfield wrote to Dave Drum <=-

    Well, if you're doing lasagne "noodles" (sheets) then it makes sense
    to treat it like pie crust. But from angel hair through fettucine I
    find that the roller is the tool for the job. These days, though, the shopping trolley down the market is the tool for the jab.

    I wouldn't even attempt anything that fine, without gluten it just
    comes apart in the roller and makes a huge mess. I tend to make the shapes that are easier to do by hand.

    Oh, yeah. I've never, to my recollection worked with gluten-free stuff.
    I have eaten a fair amount of it in 80+ years but never had to fuss with
    it on my own.

    Izzat related to your red meat issues? I used to buy hot Italian

    I don't think so. I think it's just a mental thing.

    Could be. All "natural" casings are animal intestines - hopefully from
    the upstream end not the waste chute.

    Then one day this little devil that rides on my shoulder dope-slapped
    me upside the head and said "Hey! Dumba$$! Buy the regular stuff and
    your own chilies." It was one of those "Eureka" moments. Bv)=

    Laugh. That would work! Andrea doesn't like spice so I do that for
    one patty for myself now, mostly I just put in a pinch or three of
    crushed RP flakes.

    Sounds like my place. Zippiness to taste. This morning I was having the
    "early bird breakfast at on of my favourite stops. Part of my order, since
    I have already had my doctor allowed quota of coffee is a large glass of
    tomato juice - which i wake up with a tablespoon or so for Frank's Hot
    Sauce = which is fairly mild for a hot sauce. Another guy saw me adding
    and stirring mthe juice. So he grabs the hot sauce bottle on his table
    and goes to town with it. Except he was in for a "treat" - his hot sauce
    was Tabasco. Bv)=

    This is tonight's supper. My sister-in-law is poorly so I'm cooking for
    them. I'll probably do linguine instead of fettucine because I know Phil
    and Vicky stock the skinny noodles.

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

    Title: Chicken & Mushroom Alfredo
    Categories: Poultry, Mushrooms, Pasta, Vegetables, Cheese
    Yield: 4 servings

    4 Skinned, bone-in breast
    - halves (12 to 14 oz ea)
    2 tb Oil
    10 3/4 oz Can cream of chicken soup;
    - undiluted
    10 3/4 oz Can cream of mushroom soup;
    - undiluted
    1 c Chicken broth
    1 sm Onion; chopped
    6 oz Jar sliced mushrooms;
    - drained
    1/4 ts (ea) garlic salt & pepper
    8 oz Fettuccine
    8 oz Cream cheese; softened, in
    - cubes
    Shredded Parmesan cheese;
    - opt

    In a large skillet, brown chicken in oil in batches.
    Transfer to a 4 or 5 qt. slow cooker. In a large bowl,
    combine the soups, broth, onion, mushrooms, garlic salt
    and pepper; pour over meat. Cover and cook on low for
    4-5 hours or until chicken is tender.

    Cook fettuccine according to package directions; drain.
    Remove chicken from slow cooker and keep warm. Turn slow
    cooker off and stir in cream cheese until melted. Serve
    chicken and sauce with fettucine. Top with Parmesan
    cheese if desired.

    Monica Werner, Ontario, California

    Makes: 4 servings

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

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Wed Feb 12 06:35:00 2025
    Hi Dave,
    On <Wed, 11 Feb 25>, you wrote me:

    Oh, yeah. I've never, to my recollection worked with gluten-free
    stuff. I have eaten a fair amount of it in 80+ years but never had to
    fuss with it on my own.

    It's just easier to keep my kitchen gluten free, then I don't have to
    worry about using the wrong flour and wondering if I did. :)

    Could be. All "natural" casings are animal intestines - hopefully
    from the upstream end not the waste chute.

    LOL. By the time they are done cleaning then I don't think it matter
    which end they came from. Some country's don't even clean them when
    they cook with them.

    and goes to town with it. Except he was in for a "treat" - his hot
    sauce was Tabasco. Bv)=

    This is strange. I have both in the fridge but I have always found Frank's
    to be more spicy then Tabasco. I like them both but if I had to choose one
    it would be Tabasco, maybe because it's more mild to my taste buds?

    Title: Chicken & Mushroom Alfredo

    I saved it just in case I didn't have it. Andrea would like something
    like this.

    10 3/4 oz Can cream of chicken soup;
    10 3/4 oz Can cream of mushroom soup;
    - undiluted

    Have to use two cans of the mushroom though as that's the only one that
    is gluten free from Alymers. (Canadian brand might be the only gluten
    free COM soup).

    Shawn

    ... There you go, bringing class into it again...


    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)
  • From Dave Drum@1:2320/105 to Shawn Highfield on Thu Feb 13 16:51:00 2025
    Shawn Highfield wrote to Dave Drum <=-

    Oh, yeah. I've never, to my recollection worked with gluten-free
    stuff. I have eaten a fair amount of it in 80+ years but never had to
    fuss with it on my own.

    It's just easier to keep my kitchen gluten free, then I don't have to worry about using the wrong flour and wondering if I did. :)

    I know trhe words to that song. If you make it "one size fits all" then
    no worries if it will work.

    Could be. All "natural" casings are animal intestines - hopefully
    from the upstream end not the waste chute.

    LOL. By the time they are done cleaning then I don't think it matter which end they came from. Some country's don't even clean them when
    they cook with them.

    Fortunatelu we'nr neighter in one of thosr places.

    and goes to town with it. Except he was in for a "treat" - his hot
    sauce was Tabasco. Bv)=

    This is strange. I have both in the fridge but I have always found Frank's to be more spicy then Tabasco. I like them both but if I had
    to choose one it would be Tabasco, maybe because it's more mild to my taste buds?

    Which is directly counter to my experience.

    Title: Chicken & Mushroom Alfredo

    I saved it just in case I didn't have it. Andrea would like something like this.

    10 3/4 oz Can cream of chicken soup;
    10 3/4 oz Can cream of mushroom soup;
    - undiluted

    Have to use two cans of the mushroom though as that's the only one that
    is gluten free from Alymers. (Canadian brand might be the only gluten free COM soup).

    I hadn't considered that they use flour as a thickener in those soups. Makes
    me glad I don't got culiac. Bv)=

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

    Title: Karta
    Categories: Five, Exotic
    Yield: 2 Servings

    100 g Karta (horse rectum)
    Salt
    Green pepper
    +=OR=+
    Dill

    Not for the faint-hearted. The thick part of the rectum
    is washed, without removing the fat, and then carefully
    turned inside out so that the fat is inside. It's washed
    once more and then tied up at both ends. Karta can be
    dried or smoked.

    To dry karta it is covered with fine salt and kept in a
    cool place for 1-2 days, then dried out.

    Karta needs to be smoked for 24 hours and then dried for
    2-3 days. After washing it well karta is boiled for 2
    hours on a slow fire.

    It is served cut into rings and decorated with green
    pepper or dill.

    Recipe: Kazakh Cooking; www.kazakhadoptivefamilies.com

    From: http://www.members.iinet.net.au

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Fri Feb 14 07:16:00 2025
    Hi Dave,
    On <Fri, 13 Feb 25>, you wrote me:

    I know trhe words to that song. If you make it "one size fits all"
    then no worries if it will work.

    Exactly!

    Fortunatelu we'nr neighter in one of thosr places.

    'aint that the truth.

    Which is directly counter to my experience.

    Goes to show you everyone's taste buds are different. :)

    I hadn't considered that they use flour as a thickener in those
    soups. Makes me glad I don't got culiac. Bv)=

    Trust me you should be glad. I'm used to it now and can look at ingredient lists in a fraction of the time I used to. :)

    Shawn

    ... Good customers are as rare as latinum


    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)
  • From Dave Drum@1:18/200 to Shawn Highfield on Sat Feb 15 11:12:00 2025
    Shawn Highfield wrote to Dave Drum <=-

    I know trhe words to that song. If you make it "one size fits all"
    then no worries if it will work.

    Exactly!

    Fortunatelu we're freighter in one of thosr places.

    'aint that the truth.

    I may be soon. Without moving. And thyat's all I'm gonna say because I'd
    put Sean in the position of havine to "moderate" me. But, it seems the
    worm is back (and active) in RFK's brain.

    Which is directly counter to my experience.

    Goes to show you everyone's taste buds are different. :)

    Looking at the ingredients list/recipe for each sauce shows that the
    chilies used are widely separated on the Scoville Heat Index with the
    chilies used in Frank's coming in at less than halfs as hot asa the
    tabasco chiliesused in Tabasco sauce.

    I hadn't considered that they use flour as a thickener in those
    soups. Makes me glad I don't got culiac. Bv)=

    Trust me you should be glad. I'm used to it now and can look at ingredient lists in a fraction of the time I used to. :)

    Fortunately the only food to which I an allergic is bananananas. And I
    never did like then anyway. Haven't tried their cousins like plantains
    ot cherimoya.

    I got a scare whenm researching the botanical relatives of 'nanners.
    The article mentioned mangoes and jack fruit. Fortunately it was a
    taste and texture reference. PHEW.

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

    Title: Seared Swordfish w/Mango Salsa
    Categories: Seafood, Fruits, Chilies, Herbs
    Yield: 2 Servings

    1 tb Olive oil
    2 Swordfish steaks; 150 g/5
    - oz ea)
    1/2 Mango; peeled, chopped
    2 Spring onions; thin sliced
    1 Red chile; seeded, fine
    - chopped *
    1/2 Lime; zest & juice
    Handful coriander leaves;
    - chopped
    Salad leaves; to serve

    * Pick your heat. I favour a ripe Big Jim/NuMex/Anaheim
    as it give a bit of bite and lets the other flavours
    shine through. Jalapeno/serrano or (heavens forfend) a
    red Habanero may light you up past enjoyment. -- UDD

    Rub the oil all over the fish and season. Heat a griddle
    pan or BBQ, cook the fish for 3 mins, then turn over and
    cook for 3 mins on the other side until charred and just
    cooked through.

    For the salsa, toss together the mango, spring onions,
    chile, lime zest and juice and coriander. Serve with
    the grilled fish and salad leaves.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Apple doesn't grow. It metastasizes!!!!
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  • From Shawn Highfield@1:229/452 to Dave Drum on Sat Feb 15 13:27:00 2025
    Hi Dave,
    On <Sun, 15 Feb 25>, you wrote me:

    Looking at the ingredients list/recipe for each sauce shows that the chilies used are widely separated on the Scoville Heat Index with the chilies used in Frank's coming in at less than halfs as hot asa the tabasco chiliesused in Tabasco sauce.

    I still find tabasco more mild. LOL Maybe I just have a really got bottle
    of Frank's?

    Fortunately the only food to which I an allergic is bananananas. And
    I never did like then anyway. Haven't tried their cousins like
    plantains ot cherimoya.

    I don't like banananananananas on their own, but I really like them in a
    muffin or bread or something like that.

    Shawn
    ... It is worse still to be ignorant of your ignorance.


    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)