Quoting Dave Drum to Jim Weller <=-

a combo meal / it doesn't matter whether you order coffee, tea,
a fountain drink, a bottled fruit juice or bottled water, the
price remains the same.

I seldom buy a combo - My "usual" is two small/medium sandwiches
Rarely do I ever buy 'taters

Two sandwiches, no sides can certainly make for a tasty lunch. I
generally get a combo with a juice which gives me a slightly
more nutrient packed option than the other drinks. Oh yeah, milk is
also an option but too many places only offer 1% partly skimmed.

and the fats food salads are an obscene joke on the health nuts.

Agreed.

And I always eat sitting down inside; never use the drive thru.

get my order and be down the road

I don't want to eat while driving.

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

Title: Carbonnades a la Flamande (Beef & Onions Braised in Beer)
Categories: Belgian, Beef, Stews, Beer
Yield: 6 Servings

3 lb Stew beef, cubed
Oil
6 c Sliced onions
Salt and pepper
4 Cloves garlic, mashed
1 c Strong beef stock
3 c Pilsner beer
2 tb Light brown sugar
Herb bouquet of
6 Springs parsley
1 Bay leaf
1/2 ts Thyme
1 1/2 tb Cornstarch
2 tb White wine vinegar

Preheat oven to 325 degrees. Pour a layer of oil into a large
heavy skillet. Heat oil until almost smoking. Brown the beef
cubes, taking care not to overcrowd the pan. Set beef aside when
browned.

Reduce heat to moderate. Stir the onions into the oil in the
skillet, adding more oil, if necessary. Cook onions for 10-15
minutes, stirring frequently. Remove from heat and season with
salt and pepper. Add mashed garlic to cooked onions.

Arrange half the browned beef in a casserole which can be placed
on both a direct flame and in the oven. Season meat lightly with
salt and pepper. Spread half the onions over the beef. Repeat
with the remaining half of the beef and top with the remaining
half of the onions.

Pour any residual oil out of the pan used to brown the meat and
onions. Pour the stock into the pan. Heat the stock, scraping up
the coagulated meat juices from the browning step. Add the brown
sugar and stir to dissolve. Pour stock over the meat and onions
in the casserole. Add enough beer so the meat is barely covered.
Stick the herb bouquet into the casserole. Bring casserole to a
simmer on the top of the stove. Cover the casserole and place in
the oven. Cook for 2 1/2 hours. Check the progress of the
cooking and, if necessary, adjust the heat so the liquid remains
at a very slow simmer.

Remove the casserole from the oven and place on the stove top.
Remove herb bouquet. Combine the cornstarch and vinegar in
saucepan or measuring cup. Remove about 2 ladle-fulls of liquid
from the casserole and mix with cornstarch-vinegar mixture,
blending well. Pour this back into the beef casserole and stir to
combine fully. Allow the casserole to simmer an additional 3-4
minutes on a low heat on top of the stove. The sauce should lose
the milky appearance characteristic of cornstarch before it
thickens. Continue simmering until the sauce turns clear and
glossy. Serve with noodles or parsley potatoes.

Mastering The Art of French Cooking vol 1

MMMMM


Cheers

Jim


... French fries without ketchup is like driving with no music.

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JIM WELLER wrote to DAVE DRUM <=-

a combo meal / it doesn't matter whether you order coffee, tea,
a fountain drink, a bottled fruit juice or bottled water, the
price remains the same.

I seldom buy a combo - My "usual" is two small/medium sandwiches
Rarely do I ever buy 'taters

Two sandwiches, no sides can certainly make for a tasty lunch. I
generally get a combo with a juice which gives me a slightly
more nutrient packed option than the other drinks. Oh yeah, milk is
also an option but too many places only offer 1% partly skimmed.

Diff'rnt strokes .........

and the fats food salads are an obscene joke on the health nuts.

Agreed.

And I always eat sitting down inside; never use the drive thru.

get my order and be down the road

I don't want to eat while driving.

I seldom eat whilst driving. I usually take my "empty calories" to work
or to home and eat them there. Sometimes - like if I whip thru a Sign
of The Clown for a couple breakfast burritos or sausage/egg McMuffins
on the way to work I eat in the car, in the parking lot while waiting
for the keys to arrive and open to building.

Mostly I don't eat going down the road - it's distracting and one need
pay attention to traffic and road conditions. Bv)=

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

Title: Breakfast Burrito
Categories: Chilies, Eggs, Cheese, Pork
Yield: 4 Servings

4 (8") flour Tortillas
6 lg Eggs
1 ts Buttermilk
Salt & Pepper
4 oz Good breakfast sausage; bulk
2 oz Shredded Cheddar cheese
1 sm Onion; chopped
1 sm Red bell pepper; seeded,
- chopped
4 oz Can chopped green chilies;
- drained

Saute bell pepper and onion until soft. Add drained
green chilies to the mix. Set aside.

Cook sausage, stirring around to break up into crumbles.
Do not overcook. Set aside, reserving sausage grease in
skillet.

Scramble eggs in sausage grease until set but not hard
or dry. While cooking eggs nuke the tortillas for 15 to
30 seconds to warm and soften.

Spread scrambled eggs on warmed tortilla. Top with 1/4
of the sausage, pepper/onion/chile mix and cheese.

Wrap tortilla into a burrito. Nuke to melt cheese if
you think it necessary. If serving as finger food you
can serve now. If serving on plates with silverware
you can smother with chile verde if you like. Serve
salsa on the side.

An Uncle Dirty Dave take on McDonald's Breakfast Burrito

Recipe and MM Format by Dave Drum - 04 April 2008

Uncle Dirty Dave's Kitchen

MMMMM

... "When you're dead it robs life of many pleasures." -- Harvey Pekar
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On 09-28-21 22:09, Jim Weller <=-
spoke to Dave Drum about fast food options <=-

I seldom buy a combo - My "usual" is two small/medium sandwiches
Rarely do I ever buy 'taters

Two sandwiches, no sides can certainly make for a tasty lunch. I
generally get a combo with a juice which gives me a slightly
more nutrient packed option than the other drinks. Oh yeah, milk is
also an option but too many places only offer 1% partly skimmed.

A. we rarely eat lunch because we are usually still in bed at that time
of day.
B. Not talking about Fast Food sandwiches, but some times one of the
sandwiches plus a side as served in the restaurants here is more than we
want for dinner. A good example is their Ruben.

And I always eat sitting down inside; never use the drive thru.

get my order and be down the road

I don't want to eat while driving.

30 years ago when I was still driving to work regularly, I would often
take a sandwich bag full of Frosted Mini Shredded Wheat to sit on the
seat beside me. I'd eat a few of them at at time as I drove the 30
minutes to work. It cut off at least 15-20 minutes off of my time from
waking up to leaving for work.

This might be the last of my lentil series. Some time after next week
when Gail's computer (where the recipe files are kept) gets fixed, I
will look for another category.

Any suggestions gladly accepted.

[contains 2 recipes]
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Denver Grainlette
Categories: Low fat, Grains, Posted
Yield: 4 Servings

1 1/2 c Grain & lentil mix (see
Notes below)
2/3 c Chopped fresh tomato
1/2 c Chopped green bell pepper
1 Sliced green onion
2/3 c Sliced fresh mushrooms
1/4 c Water
1 Clove fresh garlic, minced
Or crushed.

Put the water in a skillet. Toss in everything above except the
grains. Cook down until the water's almost gone. (If you like the
peppers less cooked add them after a couple of minutes.) Toss in the
grain mix, stir, maybe add a grind or two of fresh pepper, serve.
Serves two or one really hungry person.

The grain mix: I steam 1/2 cup wild and brown basmati rice, 1/4 cup
barley, 1/4 cup lentils and about 1/4 cup millet together, then use
it in all sorts of recipes like this one.

To make it even more like a Denver omelette, you could add no-fat
cheese, but that makes such a mess of the skillet that I didn't
bother!

Date: Mon, 11 Apr 94 12:30:00 PDT
From: sally charette
<ECZ5SCC@MVS.OAC.UCLA.EDU>

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM

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

Title: Grain Combo
Categories: Low fat, Grains, Posted
Yield: 4 Servings

1/4 c Mixed brown and wild rices
1/4 c Pearl barley
1/4 c Rye
1/4 c Lentils (admittedly not a
Grain!)

I toss them in the steamer for the same about of time as I'd cook
brown rice. The lentils kind of dissolve among the grains, giving a
good background flavor.

My high-fat-but-beginning-to-take-note older brother loved the taste
of this mix without anything on it. Me too! I used it for a
breakfast cereal, under stir-steamed veggies, and in an impromtu soup.

Date: Tue, 15 Feb 94 08:07:00 PST
From: sally charette
<ECZ5SCC@MVS.OAC.UCLA.EDU>

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


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Dave Drum wrote to JIM WELLER <=-

Mostly I don't eat going down the road - it's distracting and one need
pay attention to traffic and road conditions. Bv)=

I believe that in Tennessee, eating while driving is considered distracted driving and is subject to a substantial fine.

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

Title: Three-Cheese Manicotti
Categories: Italian, Pasta, Cheese
Yield: 6 Servings

1 cn (8 ounces) tomato sauce
1 Envelope spaghetti sauce
Mix
2 c Shredded mozzarella cheese
1 c Cream-style cottage cheese
1/2 c Grated parmesan cheese
2 Eggs, beaten
1/4 c Snipped parsley
1/2 ts Salt
1/8 ts Pepper
8 Manicotti shells, cooked
And drained

Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer,
uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella,
cottage cheese, and Parmesan. Add eggs, parsley, salt, and pepper;
mix lightly. Stuff manicotti shells with cheese mixture, using about
1/4 cup for each. Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x
2-inch baking dish. Arrange manicotti in dish; pour remaining sauce
atop. Sprinkle with remaining mozzarella. Bake uncovered at 350
until bubbly, 25-30 minutes.

MMMMM

-- Sean

... EGGORY (eg' er ee) n. The part of the fridge that holds the eggs.
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Sean Dennis wrote to Dave Drum <=-

Mostly I don't eat going down the road - it's distracting and one
need pay attention to traffic and road conditions. Bv)=

I believe that in Tennessee, eating while driving is considered
distracted driving and is subject to a substantial fine.

That's likely true in most states. But not very strictly enforced. Like
the jabbering on cell phones law. I often get fried by some clown or
clowness sitting at a light that has gone green with a cell phone against
an ear.. If the Keystones would do a one week effort at strict enforcement several things would happen - the ticketed driver would probably invest
in a blue tooth rig - or start using the one that came with the car. The
local jurisdiction would gain an influx of ca$h from the fines. And the
roads would be safer.

At that talking on a cell phone held against the ear is bad enouh. There
have been several cases of drivers (and innocent motorists/pedestrians)
killed or severely injured by people texting while driving.

I was driving a van on a local interstate some years ago - cruising
along on cruise control at just over the posted. I *always* check my
mirrors every 15 to 30 seconds to see whats sneaking up on me. I saw
a car in the "hammer" lane slowly gaining on me. When it finally came
alongside I "checked the seat covers" for the passing vehicle and saw
a young woman steering with her knees, obviously on cruise control, with
her head down and thumbs flying on her cell phone.

In those days there was a three-digit number to call to be put in touch
with the nearest state trooper. So, using my trusty blue-tooth, I called
the number - apparently the system geo-located my cell phone and hooked
me up to a cop nearby. He came on and asked what the problem was. I told
him about the gray Impala (and gave him a licence number). He saked for
a mle marker then said "Watch your mirrors I'll be there shortly." Sure
enough in about two minutes here he came pedal to the metal and in angry
mode - all disco lights flashing.

About a mile up the road he had the gray Chevy pulled over and was in
way of explaining the error of her ways to the driver. Sometimes there
is a cop available when you need/want one. Bv)=

BTW - *All* of my vehicles have blue tooth - which is used. I have been
known to cut a caller short if I'm in heavy traffic - with the phrase,
"Call me later. I've got to pay attention here."

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

Title: Bluetooth (blackberry) Cobbler
Categories: Pastry, Desserts, Fruits
Yield: 6 Servings

2 tb Cornstarch
1 tb Lemon juice
1 c Flour
1/2 ts Salt
Vanilla ice cream
1 1/2 c Sugar
4 c Blackberries; picked over
1 ts Baking powder
6 tb Unsalted butter; cold, in
- small pieces

In a large bowl, stir together the cornstarch an 1/4 cup
cold water until cornstarch is completely dissolved. Add 1
cup sugar, lemon juice, and blackberries, and combine the
mixture gently but thoroughly. Transfer to an 8" cast-iron
skillet.

In a bowl, combine well the flour, remaining sugar, baking
powder, and salt. Blend in the butter until the mixture
resembles coarse meal. Add 1/4 cup boiling water and stir
the mixture until it just forms a dough.

Bring the blackberry mixture to a boil on top of the
stove, stirring.

Drop spoonfuls of the dough carefully onto the boiling
mixture, and bake the cobbler on a foil lined baking sheet
in the middle of a preheated 400øF/205øC oven for 20-25
minutes or until the topping is golden.

Serve warm with vanilla ice cream.

A 1989 Gourmet Magazine favorite

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... When traveling, never leave a country hungry
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Dave Drum wrote to Sean Dennis <=-

probably invest in a blue tooth rig - or start using the one that came with the car. The local jurisdiction would gain an influx of ca$h from

I used to use the in car bluetooth/phone combo in the car that supported it. Then I got new ears. Now the phone is pretty much tied to my hearing aids all the time. As soon as the battery is put into them they pair with the phone, even before they get into my ear. I really like it...but I've heard from some, and heard from the audiologist, the outgoing quality suffers because the hearing aids dutifully transmit all the sounds in and around the car, in addition to my voice.


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

Title: Buttermilk Spoon Cornbread
Categories: Bread
Yield: 4 Servings

1 1/2 c Boiling Water
1 ts Baking Soda
1 c White Cornmeal
3/4 ts Salt
1 Egg
1/2 c Milk
1 tb Butter
1 c Buttermilk

Preheat the oven to 350 degrees. Use a heavy cast iron skillet.
Thoroughly grease the skillet with bacon drippings. Prewarm the
skillet in the oven - it MUST be HOT! Pour the BOILING water over the
cornmeal. Mix well and cool slightly. In a separate bowl, combine the
egg, butter, buttermilk, baking soda and salt. Beat well. Add to the
cornmeal. Pour the batter into the HOT skillet. Bake for an hour.
Periodically baste the top of the bread with the milk.

From Joel Erhlich 3/23/95. U/l to NCE by Burt Ford 1/98 untried by
me, but Joel is a master baker.

MMMMM

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Bill Swisher wrote to Dave Drum <=-

probably invest in a blue tooth rig - or start using the one that came with the car. The local jurisdiction would gain an influx of ca$h from

I used to use the in car bluetooth/phone combo in the car that
supported it. Then I got new ears. Now the phone is pretty much tied
to my hearing aids all the time. As soon as the battery is put into
them they pair with the phone, even before they get into my ear. I
really like it...but I've heard from some, and heard from the
audiologist, the outgoing quality suffers because the hearing aids dutifully transmit all the sounds in and around the car, in addition to
my voice.

IOW - it hears the ambient noise (which it is supposed to do) but doesn't
sort it from the voice. Maybe the next version will attenuate the signal
a bit in Bluetooth mode so you don't send so much background "hash".

We've come a long way from the early ear trumpets. I'm fortunate that
my hearing remains decent - even with the tinnitus. Too many guns, race
cars and jet engines when I was young and dumb and thought myself to
be bulletproof and not need those earmuffs.

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

Title: Middle America Sweet Potato Hash
Categories: Pork, Vegetables, Chilies
Yield: 3 Servings

2 tb Neutral oil
2 c Sweet potatoes; peeled, in
- small cubes
4 sl Bacon; in small pieces
1/4 c Brown sugar
1/2 tb Cinnamon
2 ts Cayenne pepper
2 ts Salt
Pepper

For a better hash, try this recipe for breakfast sweet
potato hash. I promise it is cheaper than a recall
election and far less bitter.

Heat skillet over medium-high heat. When skillet is hot,
cook the bacon pieces until crispy. Remove bacon from
skillet to a plate with paper towel on it to soak up
grease and keep the bacon crispy.

While bacon is crisping, place potatoes cubes in medium
pot and cover with water. Place over medium heat and
bring to a boil. As soon as a rolling boil is achieved,
strain potatoes and place them in a large bowl.

While potatoes are still piping hot, add 1 tb of oil
and salt, toss potatoes until they develop a starchy
coating. Add brown sugar, cinnamon, cayenne and pepper.
Toss to combine. Put potatoes in the hot skillet in a
single layer and don't touch them!

After 4 or 5 minutes, check a potato and if it has
developed a good crust, flip the potatoes. Continue
to cook until they reach your desired level of brown
goodness. Add bacon back to skillet and combine.

Serve with eggs, or don't.

Recipe by Brittany Gusho on Apr 27, 2011

From: http://midwasted.com.com

Uncle Dirty Dave's Archives

MMMMM

... When our habits are strange and our customs deranged That's our mores.
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Dave Drum wrote to Sean Dennis <=-

About a mile up the road he had the gray Chevy pulled over and was in
way of explaining the error of her ways to the driver. Sometimes there
is a cop available when you need/want one. Bv)=

I have used the "star" number before for the state police in Texas and Tennessee. It's amazing how fast they shouw up at times.

BTW - *All* of my vehicles have blue tooth - which is used. I have been known to cut a caller short if I'm in heavy traffic - with the phrase, "Call me later. I've got to pay attention here."

If I get a call, I will pull over. TN has a hands-free law here but amateur radio operators like myself are exempted from the law (long reason why) if
we are using our radio in our vehicle.

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

Title: Mushroom Ravioli with Tomato-Basil Cream Sauce
Categories: Appetizers, Vegetables, Salsa/sauce
Yield: 8 Servings

MMMMM----------------------MUSHROOM RAVIOLI---------------------------
2 c Portabella mushrooms; minced
-fairly fine
2 c Crimini or Oyster mushrooms;
-minced fairly fine -=OR=-
4 c Mushrooms; minced, any combo
-of wild or other shrooms
2 tb Basil; fresh chopped, divide
2 tb Sesame oil
2 Shallots; finely minced
2 lg Cloves garlic; finely minced
1/4 c Wine
1/2 c Parmesan; fresh grated
Egg Pasta dough

MMMMM------------------TOMATO-BASIL CREAM SAUCE-----------------------
1/4 c Sundried tomatoes; soaked in
-hot water or wine at least
-2 hours before use or over-
-night in fridge.
1 c Tomato concasse *
2 tb Basil; fresh chopped
1/2 c Olive oil
1/4 c Orange juice
1/4 c Heavy cream

"I made this dish as an appetizer. It was my first time making
ravioli and I learned the hard way not to use wonton wrappers.
They're too thin. Use any egg pasta dough rolled out to 1/4" or less
but not too thin as they could break in cooking and you'll lose your
stuffing to the water... That's what happened to me! <sigh>"

MUSHROOM RAVIOLI: Saute shallots until clear, add garlic, mushrooms
and 1 tb basil. Saute until mushrooms lose most of their water and
keep stirring to evaporate juices... about 5 minutes total. When
mushrooms are about 1/2 the volume they were add wine and cook down
another few minutes. Remove from pan and allow to cool. Before using,
squeeze out excess moisture which can be added to sauce. Toss with
parmesan and the remaining fresh basil. Use a plain egg pasta dough
rolled out to 1/4" or less. Not too thin though. Make rather large
ravioli to serve as appetizer, making 2 to a plate. Boil immediately
for 4-5 minutes or allow to dry before using.

TIP: Allow mushroom mixture to cool completely before stuffing
ravioli.

TOMATO-BASIL CREAM SAUCE:

* Tomato Concasse is peeled, seeded and chopped tomatoes. However,
you can use the scooped out centers left over from my Avocado &
Mozzarella Cheese Stuffed Tomatoes.

In a saucepan, heat tomato concasse with reconstituted sundried
tomatoes. Cook until a thick liquid is formed. Process in food
processor or blender and strain. Return to food processor and add
oil, orange juice, basil and then cream until desired color is
reached. Not too much cream, of course. Serve immediately with
ravioli above.

Source: .\\ichele Cooks! 1994 Submitted By LAWRENCE KELLIE On 03-17-95

MMMMM

-- Sean

... Inside every large problem is a small problem trying to get out.
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