Quoting Dave Drum to Jim Weller <=-

From Vancouver inland to Edmonton and then north to Yellowknife is
1600 miles. With a stopover in Edmonton off-loading, changing
carriers and reloading figure four days by truck if I'm lucky.

1600 miles is a 2-day trip so long as the mid-route handling
does not consume more than a few hours. But, then I don't know
what the roads are like leading to you.

1600 miles non-stop except for fuel and quick meals to go, at 60 mph
would still be over 27 hours and would require three days or a
second driver. But Yellowknife is not going to receive a whole
tractor trailer load of refrigerated fresh seafood. The first leg
from Vancouver to Edmonton is 600 miles so 10 hours. There, the
distributor is going to unload at a Loblaws distribution centre
where some of that seafood along with other perishable items is
going to get loaded on another tractor trailer and sent to
Yellowknife. Figure part of a day for that. The first 500 miles is a
two lane highway with a 60 mph limit; the next 400 miles is a
narrow highway with no shoulders and a 55 limit. The last 100 miles
is in poor condition, under construction and has a 50 limit, so
almost 18 hours not including any stops, so 2 days. So yeah I'm
lucky if my seafood is only 4 days old; it's probably 5 or 6 if not
more. Don't forget that the stuff may not get off the boat and onto
the first truck in a single day. Which is why I buy local fresh
water fish or frozen and canned. Frozen seafood is much better
quality here than fresh as well as less expensive.

The sushi guy pays huge premiums for top quality very fresh fish,
shipped by air. A half ounce of fish at his place is going to run
you at least $3.00 when you order nigiri.

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

Title: Lebanese-Style Tuna Salad with Tahini Dressing
Categories: Middle east, Tuna, Salads, Dressing
Yield: 8 Servings

FOR THE DRESSING:
2 tb Tahini
3 tb Fresh lemon juice
1 lg Garlic clove; minced and
-mashed to a paste with
1/2 ts Salt
1/8 ts Cayenne
1/3 c Olive oil
4 x 6 1/2 oz cans tuna packed in
-oil; drained and flaked
2 lb Onions; sliced thin
1/3 c Vegetable oil
1/3 c Pine nuts
1 c Chopped fresh flat-leafed
-parsley leaves plus
-parsley sprigs for garnish
8 Pita loaves; quartered and
opened into pockets

Make the dressing: In a blender blend together the tahini, the
lemon juice, the garlic paste, and the cayenne, with the motor
running add the oil in a stream, blending until the dressing is
emulsified, and season the dressing with salt.

Make the tuna salad: In a bowl toss the tuna lightly with half the
dressing and mound the mixture on a large platter. In a large
heavy skillet cook the onions in the oil over moderate heat,
stirring occasionally, for 50 minutes, or until they are golden
brown, and season them with salt and pepper. With a fork scatter
the onions over the tuna. In the skillet cook the pine nuts over
moderately low heat, stirring, until they are golden and scatter
them over the onions. Drizzle the salad with the remaining
dressing and sprinkle it with the chopped parsley. Garnish the
salad with the parsley sprigs and serve it with the pita pockets.

Gourmet July 1990

MMMMM

Cheers

Jim


... Always follow your brain cause your heart is retarded

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JIM WELLER wrote to DAVE DRUM <=-

From Vancouver inland to Edmonton and then north to Yellowknife is
1600 miles. With a stopover in Edmonton off-loading, changing
carriers and reloading figure four days by truck if I'm lucky.

1600 miles is a 2-day trip so long as the mid-route handling
does not consume more than a few hours. But, then I don't know
what the roads are like leading to you.

1600 miles non-stop except for fuel and quick meals to go, at 60 mph
would still be over 27 hours and would require three days or a
second driver. But Yellowknife is not going to receive a whole
tractor trailer load of refrigerated fresh seafood. The first leg
from Vancouver to Edmonton is 600 miles so 10 hours. There, the distributor is going to unload at a Loblaws distribution centre
where some of that seafood along with other perishable items is
going to get loaded on another tractor trailer and sent to
Yellowknife. Figure part of a day for that. The first 500 miles is a
two lane highway with a 60 mph limit; the next 400 miles is a
narrow highway with no shoulders and a 55 limit. The last 100 miles
is in poor condition, under construction and has a 50 limit, so
almost 18 hours not including any stops, so 2 days. So yeah I'm
lucky if my seafood is only 4 days old; it's probably 5 or 6 if not
more. Don't forget that the stuff may not get off the boat and onto
the first truck in a single day. Which is why I buy local fresh
water fish or frozen and canned. Frozen seafood is much better
quality here than fresh as well as less expensive.

I've driven, in a semi, from Hillsboro, IL to Scobeyville, NJ (900-ish
miles) in less than 18 hours. Some on 2 lane roads, with meal and potty
breaks and toll booths on the Pennsylvania Turnpike. And caught a kip
in the cosignee's parking lot waiting for their crew to come in for work
and unload me.

And Hillsboro to Walkerville, ON to St. Louis, MO was a common no-sleep
round trip.

The sushi guy pays huge premiums for top quality very fresh fish,
shipped by air. A half ounce of fish at his place is going to run
you at least $3.00 when you order nigiri.

My throat would slam shut at such prices.

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

Title: Quick Chicken-Sesame Onigiri
Categories: Oriental, Poultry, Rice, Vegetables
Yield: 2 Servings

7 1/2 oz Pkg precooked sticky rice
2 ts Rice vinegar; divided
1/4 ts Sugar
1/4 ts Kosher salt
2 tb Thin sliced green onion tops
1 ts Soy sauce
1/2 ts Dark sesame oil
2 oz Skinless rotisserie chicken;
- fine shredded
Nori sheets for decoration;
- (optional)

Heat rice according to package directions; spread on a
plate. Sprinkle with 1 1/2 teaspoons vinegar, sugar, and
salt; cool completely.

Combine remaining 1/2 teaspoon vinegar, onions, soy sauce,
oil, and chicken in a small bowl.

Arrange 4 (6") squares of plastic wrap on a work surface.
Divide rice mixture into 4 equal portions, shaping each
into a ball. Lightly press each rice ball into a disc
between palms; place 1 disc on each plastic wrap square.
Make an indentation in each. Top each indentation with
one-fourth of chicken mixture. Working with one rice ball
at a time, lightly press the rice over the filling. Gather
up ends of plastic wrap, and twist tightly to form a ball.
Gently remove plastic wrap; decorate with nori, if
desired.

Yield: Serves 2 (serving size: 2 rice balls)

RECIPE FROM: http://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Canapes: A sandwich that's cut into 24 pieces.
___ MultiMail/Win32 v0.49
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JIM WELLER wrote to DAVE DRUM <=-

Frozen seafood is much better quality here than fresh as well as less expensive.

The only times I've had fresh seafood were when I was living on the north Oregon coast and in Atlanta (where I discovered my love of sashimi). Everywhere else it's been frozen.

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

Title: Memories of Winnipeg Creamy Cheesecake
Categories: Cheese, Cakes, Desserts, Canadian
Yield: 10 Servings

MMMMM---------------------------CRUST--------------------------------
3/4 c Graham wafer crumbs
1/3 c Brown sugar
Grated peel of a lemon
1/4 ts Ground cardamom
1/3 c Butter, melted

MMMMM--------------------------FILLING-------------------------------
2 lb Cream cheese
4 Eggs
3/4 c Sugar
Juice of 1/2 lemon
1 ts Vanilla

1. Preheat oven to 350F(180C) 2. Mix crust ingredients together and
press into a 10-inch springform pan. 3. In a large bowl combine the
ingredients for the filling. Beat thoroughly and pour over the crust.
4. Bake 35 minutes. When baking is complete, turn off oven, prop oven
door open with folded tea towel and let cake stand in oven for about
1 hour. Refrigetate several hours before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Do artificial plants need artificial water?
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Quoting Dave Drum to Jim Weller <=-

I've driven, in a semi, from Hillsboro, IL to Scobeyville, NJ (900-ish miles) in less than 18 hours. Some on 2 lane roads, with meal and
potty breaks and toll booths on the Pennsylvania Turnpike. And caught
a kip in the cosignee's parking lot waiting for their crew to come in
for work and unload me.

Your hours-of-service rule limits driving to no more than 11 hours a
day within a 14-hour workday. and then off duty for 10 hours.

The Canadian hours-of-service is more liberal: 13 hours a day within
a 16-hour workday and then off duty for 8 hours.

You're not going to do a 900 mile run in either country these days.

I've done Yellowknife to Fort McMurray or Edmonton, 1000 miles, in
16 hours or so lots of times but that was in an unmonitored
passenger vehicle. These days I overnight half way though.

We've all been talking about Reubens lately; here's another take.

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

Title: Pita Reuben
Categories: Sandwiches, Greek, Turkish
Yield: 4 Servings

4 Pita breads; 6 inch diameter
2 tb Olive oil
4 tb Zesty Yogurt Slather
4 oz Thinly sliced pastrami
4 Thin slices ripe tomato
1/2 sm Red onion; thinly slivered
2 ts Dried oregano
2 tb Chopped fresh mint leaves
Or flat-leaf parsley
Coarse ground black pepper
2 Red bell peppers; halved
-lengthwise and roasted

Cut 4 pieces of waxed paper 12 inches long. Fold each one in half
lengthwise to measure 12 x 6 inches.

Brush both sides of the pitas with olive oil. Place a nonstick
skillet over medium heat. Cook the oiled pitas, flattening them
with a metal spatula, until just golden but still soft, about 1
minute per side. Lay each pita on a folded piece of waxed paper.

Spread one side of each pita with 1 tablespoon of the yogurt
slather. Divide the meat, tomato, onion, oregano, and mint evenly
among the pitas. Season with pepper and top each with a roasted
pepper half.

Carefully roll up the pitas with their fillings in the waxed
paper, leaving the top third of the sandwich exposed. Serve rolled
up in the paper.

Recipe by: Sheila Lukins

MMMMM



Cheers

Jim


... If the government is putting chips in our bodies. I hope I get Doritos

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JIM WELLER wrote to DAVE DRUM <=-

I've driven, in a semi, from Hillsboro, IL to Scobeyville, NJ (900-ish miles) in less than 18 hours. Some on 2 lane roads, with meal and
potty breaks and toll booths on the Pennsylvania Turnpike. And caught
a kip in the cosignee's parking lot waiting for their crew to come in
for work and unload me.

Your hours-of-service rule limits driving to no more than 11 hours a
day within a 14-hour workday. and then off duty for 10 hours.

As if. That's why I carried three different log books. Hardly any one
except a union driver follows those suggestions. DOT has another big
joke - You cannot log more than a 50MPH average. Bence the triple logs.

The Canadian hours-of-service is more liberal: 13 hours a day within
a 16-hour workday and then off duty for 8 hours.

You're not going to do a 900 mile run in either country these days.

Wanna bet? Just don't get busted.

I've done Yellowknife to Fort McMurray or Edmonton, 1000 miles, in
16 hours or so lots of times but that was in an unmonitored
passenger vehicle. These days I overnight half way though.

My last long trip was Springfield, IL to Columbia, MD. I could have done
it in one sitting. But, I'd have arrived at Dale & Gail's at an
inconvenient hour. So I hit a Super 8 about an hour out and caught a
nap. Wasn't real sure how the local nabs would look as sleeping in my
car waiting for the Shipps to awaken.

We've all been talking about Reubens lately; here's another take.

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

Title: Pita Reuben
Categories: Sandwiches, Greek, Turkish
Yield: 4 Servings

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

Title: Reuben Salad
Categories: Salads, Grains, Cheese, Beef, Vegetables
Yield: 8 Servings

1 c Rye berries
1 lg Head green cabbage
2 tb Salt
1/2 lb Thick-cut deli pastrami; in
- 1/4" dice
1/2 lb Thick-cut Swiss cheese;
- diced to match pastrami
6 tb Mayonnaise
2 tb Pickle relish
1 tb Ketchup
3 tb Cider vinegar

Soak the rye berries in a big bowl of cool water for at
least 8 and up to 16 hours. Drain the rye berries in a
fine-mesh sieve or small-holed colander set in the sink.
Pour the rye berries into a large saucepan, cover with
water by several inches, and bring to a boil over high
heat. Reduce the heat to low and simmer until tender,
about 1 hour 15 minutes. Drain again in that sieve or
colander, then run under cool water to stop the cooking.
Drain thoroughly.

Slice the cabbage head in half. Cut out the thick,
pyramidal core at the base of each half. Set the halves
cut side down on the cutting board; make thin slices
parallel to the core's former point up in the heart of the
cabbage. Separate the shreds from each other and toss them
in a large bowl with the salt. Set aside at room
temperature for 30 minutes.

Rinse the cabbage to get rid of the excess salt, then
squeeze it by handfuls to remove any excess water. Dump
these handfuls into a large serving bowl as you go. Pour
in the cooked rye berries, diced pastrami, and cheese.
Toss well.

Whisk the mayonnaise, pickle relish, and ketchup in a
small bowl; whisk in the vinegar. Pour this dressing onto
the salad and toss it up.

MAKE AHEAD: Store, covered, in the fridge for up to 3
days.

Save time: Use 2 2/3 cups cooked rye berries and omit
soaking and cooking the raw grains.

CHEF IT UP! Run the cut cabbage halves down a mandoline
with a 1/8-inch blade to make perfectly thin strips. Use
the safety guard to protect your fingers.

TESTERS' NOTES:

*Consider this the classic Reuben sandwich in a bowl-or a
cross between that sandwich and coleslaw.

*For the best results, buy the meat and cheese in single,
thick slabs from the deli counter, then dice them at home,
rather than trying to work with flimsy, paper-thin slices.

by Bruce Weinstein and Mark Scarbrough; Grain Mains

Epicurious | September 2012

Yield: Serves 8

MM Format by Dave Drum - 14 October 2012

Uncle Dirty Dave's Archives

MMMMM

... The best car safety device is a rear-view mirror with a cop in it.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

(900-ish miles) in less than 18 hours.
That's why I carried three different log books.

You can't do that anymore with the new, hard to hack electronic log
devices.


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

Title: [BFT] Derwentwater Duck With Cumberland Sauce
Categories: British, Duck, Sauces, Alcohol
Yield: 4 servings

4 Portions Duckling
1 lg Orange, zest and juice
1 Lemon, zest and juice
4 tb Red currant jelly
2 ts Cornflour
4 tb Port
2 tb Brandy
Fresh watercress sprigs and
Orange slices

The rich flavour is complemented by the sweet sharp flavour of
Cumberland sauce. Game flourishes on the moors and lakes of the
North and the wild duck of Derwentwater are especially valued for
their tenderness and flavour. You can, of course, use any other
duck for this recipe.

Pre-heat oven to 190 C / 375 F / Gas 5. Prick the duckling
portions all over with a sharp skewer or fork. Place on a wire
rack over a roasting tin. Roast for 45-60 minutes until the skin
is crisp and the juices run clear when the thickest part of the
duckling is pricked with a skewer.

Put the orange and lemon juices in a small saucepan, add the
zests, cover and simmer gently for 5 minutes. Add the redcurrant
jelly and let it melt slowly over a gentle heat. Mix the cornflour
with the port, then stir into the sauce and bring to the boil,
stirring until the sauce thickens.

When the duckling portions are cooked put them on a warmed serving
dish and keep hot while the sauce is finished. Pour off the fat
from the tin, leaving the juices behind, then add the brandy and
stir over a gentle heat to stir in the sediment from the bottom of
the tin. Add the sauce and stir well. Serve with the duckling.
Garnish with sprigs of watercress and orange slices.

From: The Great British Kitchen

MMMMM

Cheers

Jim


... You can shop very cheaply at unattended loading docks.

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JIM WELLER wrote to DAVE DRUM <=-

(900-ish miles) in less than 18 hours.
That's why I carried three different log books.

You can't do that anymore with the new, hard to hack electronic log devices.

I no longer have a CDL - diabetes and BP issues. Not to mention encroaching age. So, it's pretty much moot.

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

Title: Trail Drivers Goulash (Don't Look Ian)
Categories: Beef, Vegetables, Beans, Casseroles, Cheese
Yield: 12 Servings

2 lb Ground beef
1 tb Salad oil
1 lg Onion; chopped
3 Celery ribs; chopped
21 1/2 oz (2 cans) tomato soup
30 oz (2 cans) red beans; drained
10 oz Pkg spaghetti; cooked
Salt & pepper
1 tb Chilli spice mix
2 c Grated cheese

Brown ground beef lightly in oil; add onion and celery
and cook until onion is yellow and celery is soft.

Add tomato soup; rinse cans and add water.

Add beans, spaghetti and seasonings; put in 9 1/2" x
13" baking dish.

Bake at 350ºF/175ºC until hot and bubbly.

Grated cheese may be put on top last 15 minutes of
baking.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "My idea of fast food is a mallard duck." -- Ted Nugent
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