Quoting Ruth Hanschka to Jim Weller <=-

watery lager stuff best used to kill garden slugs.

Not all beers are watery by any means. Some Canadian Ice beers run
7,1% alcohol.

There are so many verities besides the mass produced American pale
lagers adulterated with corn and rice.

All beer falls into two styles: ales and lagers. In lagers the yeast
used gathers at the bottom of the tank during fermentation. Lager
ferments at cool temperatures and ages well if kept cool. This type
of beer tastes mellow and malty.

Ale yeast gathers at the top, need higher fermenting temps and do
not age well. They sometimes produce fruity smelling esters. And
ales tend to be hoppier.

Ale Styles:

They can be brewed light, coppery or dark depending on how the
malted barley is treated.

India pale ale is heavily hopped and quite bitter.

Stouts and porters are ales made from dark-colored heavily roasted
roasted barley that impart chocolate and coffee flavors. Some are
aged in whisky or other wood barrels for deeper and boozier
character. Guinness is a very dry Irish stout. Porters tend to have
a alight sweetness. The now defunct Dow Velvet Porter made by
Carling was a fine example of it.

Sour ales are tart and fruity. Belgium is famous for them.

Wheat beers tend to be light bodied and pale, with citrusy notes.

Lager, not ale, is the most popular beer style world wide. Over 80% of
all beer made is some sort of lager.

And the most popular lager style is Pilsner: pale, lightly hopped
and heavily carbonated. Having said that a lot of the largest
American brands are severely under hopped and overly sweet from the
corn adjunct used to cut costs or overly mild from using rice,
another cost cutting measure.

Lagers can be pale, amber or dark.

Oktoberfest beer is amber. So is Labatt's Kokanee Gold, my
favourite mass produced beer.

Honey brown beer is a lightly hopped, slightly darker and somewhat
sweet.

Bocks are high in alcohol but don't taste all that strong.

And some lagers are as dark as Guinness.

There's far more to beer than Bud and Coors Light or nasty, corny
Keystone.




Cheers

Jim


... Grains are responsible for all the best foods like beer and popcorn.

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JIM WELLER wrote to RUTH HANSCHKA <=-

There's far more to beer than Bud and Coors Light or nasty, corny Keystone.

People just have to realize that "Coors Light", and it's ilk, aren't beers. They're beverages.

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

Title: Cacio Ricotta Cheese
Categories: Dairy
Yield: 1 Info file

MMMMM----------------------DEFINITION ONLY---------------------------

An Italian uncooked, soft or hard cheese. Made entirely from Ewe's
milk.

[Cheese: A Guide to the World of Cheese and Cheesemaking by
Battistotti, Bottazzi, Piccinardi, and Volpato. Posted/shared by:
Burton Ford]

MMMMM

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Bill Swisher wrote to Jim Weller <=-

There's far more to beer than Bud and Coors Light or nasty, corny Keystone.

People just have to realize that "Coors Light", and it's ilk, aren't beers. They're beverages.

Coors is a light beer in its primary form - Coors Light must be served
in lidded tankards to keep it from floating away.

I've had Coors fresh from the factory after taking the tour. Its not
any better there than it is in cans or bottles.

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

Title: Beer-B-Cued Chicken-Perdue
Categories: Poultry, Marinades, Citrus, Beer
Yield: 4 Servings

4 lb Chicken; halved
12 oz Beer; NOT LITE
1 tb Dark molasses
1 tb Onion juice
2 tb Lemon juice
1/2 c Catsup
1 ts Salt

Make sauce of beer, molasses, onion juice, lemon juice,
catsup and salt. Marinate chicken in sauce overnight.

Cook on outdoor grill approximately 1 hour or until done,
turning and basting with sauce every 10-15 minutes.

Recipe by: The Perdue Chicken Cookbook

Uncle Dirty Dave's Kitchen

MMMMM

... People who drink "Lite" beer don't like beer. They just like to pee a lot. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Bill Swisher wrote to Jim Weller <=-

People just have to realize that "Coors Light", and it's ilk, aren't beers. They're beverages.

That's a great way of putting it. I will start calling them that when
talking to friends of mine who love that swill.

Shawn

... Young gorillas are friendly but they soon learn.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to Bill Swisher <=-

That's a great way of putting it. I will start calling them that when talking to friends of mine who love that swill.

I can't take credit for it. My wife's boss, and her husband, were refugees from Latvia, they came over after WWII. He's the one who said it to me back in 1978 and it stuck with me. I've accidentally paraphrased it in restaurants by saying something like "I'm driving, so I'd better not drink...I'll have the Coors Light."

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

Title: Cape Cod Bay Scallops - Information
Categories: Info, Shellfish, Seafood
Yield: 1 Info file

Information only

Cape Cod Bay scallops are found in local inlets and bays off Cape
Cod, in waters ranging from 4 to 40 feet deep. When mature enough to
go to market, their fluted shells will be nearly 3 inches round.
Several vary-colored rings arc through the middle of the shells.
These are growth rings. The scallop grows in spurts, marking its
lifespan in monthly ripples, much as trees do on an annual basis.

What part is edible? Many Europeans eat the entire scallop. But
here, on the other side of the Atlantic, the waste (called "gurry")
is thrown to the cats and is said to make their ears fall off. The
edible part of a bay scallop is the tiny muscle which holds the
shells together. Called an "eye", it weighs in at 1/6th to total
scallop's weight. So a bushel of scallops yields only 6 to 8 pounds
of meat. That's the reason the prices make you gulp - but make sure
you nibble when you get to the eating.

The entire Eastern seaboard plays host to some type of bay scallop.
Southerners are called "calicos" and don't possess the sweet briny
bite of the northerners. Most Cape Cod towns have scallop beds, but
because of the mollusk's mobility (they swim by opening and closing
their shells with a snap) they cross town lines without conscience.
Where they'll be bedded when the season opens is anybody's guess.
Chatham currently reigns as the most popular Cape scalloping town.
Everything that will float is usually transformed into a scallop boat
before Chatham's scallop season opens on November 1st. Long before
sunup on opening day, hundreds of skiffs, scows, and runabouts line
the shores. At the first crack of dawn, the hopeful shellfishermen
push off from the sands in a reverse beachhead. The annual gold rush
is on.

October through March is traditionally scallop season. Some towns
hold back on their season until November, if authorities (usually not
shellfishermen) feel the scallops need more growth. While the
scallop can be gathered until March, the beds fish out long before
that date if it's a bad year. Adult scallops spawn at the end of
summer, relying on the temperature and salinity of the water for
their cue. The eggs freefloat for a few days and then sink to the
bottom where they attach themselves to eelgrass or old shells. Here
they quickly resemble their parents, even though barely *-inch long.
In a few weeks they will have grown large enough to control their own
travels, so they detach themselves from their first home and follow
the plankton upon which they feed. This is next year's scallop crop,
for their natural lifespan is between 18 to 24 months.

Family permit holders gather scallops with a large rake in shallow
waters and work from a boat in deep water by using a net on a long
pole to scoop them from the bottom. Commercial scallopers drag for
the shellfish with a rig that has a chain bottom topped with a net.
This heavy work is done by hand with one or two people per boat. An
empty drag weighs about 35 pounds; full, the weight doubles or
triples. The haul is emptied into an open-ended box that runs across
the middle of the boats' width and the catch is culled (separated
from the tangle of old shells, rocks, and various other marine stuff
that comes up with the net.) Then, the scallops are bagged for
market. From there on, there's just two last words: Shuck it!

Lee W. Baldwin, in The Cape Cod Seafood Cookbook (1990) MM by Dave
Sacerdote. U/L to NCE by Burt Ford 05/01.

MMMMM

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This is in response to the oldest of the backed up posts that I
received earlier today.

Quoting Bill Swisher to Jim Weller <=-

nasty, corny Keystone.

People just have to realize that "Coors Light", and it's ilk, aren't beers. They're beverages.

Some aren't even beverages! Keystone is what is known as an "adjunct
beer". Real beer is made from just barley. The usual adjunct
additives are corn and rice. Keystone is especially nasty as it is
just 3.2% alcohol, severely underhopped, with a very sweet corny nose
and taste. It even brags that it's not bitter, as if that's a
feature, and not a defect. I wonder if it will even attract slugs.
And now it comes in raspberry lime flavour to attract more
"pre-legal consumers".

I know you like pale lagers but even so, your favourites are at least
4% strong and have a detectable amount of hoppiness.

Somewhow Japan has learned how to make good rice based pale lager
style beer but they haven't passed on their secrets to us.

Cheers

Jim




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Quoting Bill Swisher to Shawn Highfield <=-

"I'm driving, so I'd better not drink...I'll have the Coors
Light."

An old joke: The presidents of Budweiser, Coors, Miller and Guinness
all have lunch together at an industry conference they are attending.

The Budweiser boss tells the waiter, "Bring me a Bud, the King of
Beers."

The Coors guy says, "I'll have a Coors, the Banquet Beer".

The Miller executive asks for, "Miller, the Champion of Beers".

The Guinness CEO says, "Bring me a Coke please." They all look at
him quizzically and he shrugs and says, "If you're not having beer
at lunch I won't either."

Cheers

Jim


... Fanatics wants beer-drinkers publically flogged. Now it gets personal!

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Quoting Shawn Highfield to Bill Swisher <=-

People just have to realize that "Coors Light", and it's ilk, aren't beers. They're beverages.

That's a great way of putting it. I will start calling them that when talking to friends of mine who love that swill.

Yeah, swill is two steps below beverage! [g]

But having said that, I'll happily drink swill over soft drinks or
plain water on a hot summer day. (I'll still bitch about it though!)







Cheers

Jim


... I demand shitty-ass ketchup on my fries 'cause I'm a beer swilling guy

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

But having said that, I'll happily drink swill over soft drinks or
plain water on a hot summer day. (I'll still bitch about it though!)

100% true! I drank bush light this summer with my dad. LOL That's
almost water, but not quite.

Shawn

... Useless Invention: Electric banana straightener.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

JIM WELLER wrote to BILL SWISHER <=-

I know you like pale lagers but even so, your favourites are at least
4% strong and have a detectable amount of hoppiness.

FYI, just looked at the can of Coors Light in the fridge and it's 4.2% by volume.

In the meantime, not that it means anything to me so I paid no attention to it...From the local paper a couple of days ago:
"Alaska snow crab harvest slashed by nearly 90% after population crash in a warming Bering Sea"

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

Title: Chicken or Turkey Mornay on Broccoli
Categories: Chicken, Poultry, Casserole
Yield: 4 servings

1 pk (10 oz) frozen broccoli
-spears
1/4 c Butter or margarine
1/4 c All-purpose flour
1 c Poultry broth
1/2 c Heavy cream
1/2 c Dry white wine
Salt and pepper
1/8 ts Worcestershire
2 c Chopped cooked poultry
1/3 c Grated Parmesan cheese

Cook broccoli until barely tender. Drain; arrange in buttered 1
1/2-quart size casserole. In separate saucepan melt butter and stir
in flour. Add broth and cream. Cook until sauce is thick and
smooth, stirring constantly. Stir in wine, salt and pepper to taste,
and Worcestershire. Top broccoli with poultry. Cover with sauce and
sprinkle with cheese. Bake, uncovered, in preheated hot oven (425 F.)
for 15 minutes.

Makes 4 servings.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery -
Vol. 2] U/L to NCE by Burt Ford 1/96.

MMMMM

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* Origin: Owl's Anchor (1:261/1466)

watery lager stuff best used to kill garden slugs.

Not all beers are watery by any means. Some Canadian Ice beers run
7,1% alcohol.

Sounds like fun to me, or would if I still actually drank beer instead of cooking with it.

There are so many verities besides the mass produced American pale
lagers adulterated with corn and rice.

AKA the nasty stuff in the 30-packs that I haven't touched since college,
and didn't like much even then.

Stouts and porters are ales made from dark-colored heavily roasted
roasted barley that impart chocolate and coffee flavors. Some are
aged in whisky or other wood barrels for deeper and boozier
character. Guinness is a very dry Irish stout. Porters tend to have
a alight sweetness. The now defunct Dow Velvet Porter made by
Carling was a fine example of it.

The Guinness is my go-to beef stew beer. As in the cooking liquid. I'm
not sure what would happen with some of them, but since the Belgians invented beef stew with Belgian beer I'd think it would be pretty darned good.

Sour ales are tart and fruity. Belgium is famous for them.

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Quoting Shawn Highfield to Jim Weller <=-

I drank bush light this summer with my dad. LOL That's
almost water, but not quite.

You must mean Busch beer made by Anheuser-Busch, the Budweiser
people. I've never had one but it has been described as almost
identical to Bud, which is why I haven't had one! Bush beer is a
very strong Belgian lager.

Speaking of things bush, the local nickname for grouse and ptarmigan
is "bush chicken" and this is the best time of years to hunt them
so the name comes up a lot right now. We don't have any tasty quail,
partridge or pheasants this far north so we settle for bush
chickens.

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

Title: Breast of Grouse
Categories: Game, Grouse, Wine, Dairy, Jam
Yield: 2 Servings

2 Grouse breasts, skinned,
-halved
4 tb Butter
1/2 sm Jar tart jelly
5 oz Dry sherry
4 tb Heavy cream
Paprika
Salt and pepper

Saute breasts in butter until nearly tender. Add jelly and wine.
Salt and papper to taste. Cook covered for 15-20 minutes. Remove
breasts to a platter. Add cream and dash of paprika to the gravy.
Taste for seasoning and add more salt and pepper if needed. Pour
gravy over meat. Wonderful served over toast.

-JW

-----

Cheers

Jim

... Assault rifles? For hunters after heavily armored grouse!

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I drank bush light this summer with my dad. LOL That's
almost water, but not quite.

You must mean Busch beer made by Anheuser-Busch, the Budweiser
people. I've never had one but it has been described as almost
identical to Bud, which is why I haven't had one! Bush beer is a
very strong Belgian lager.

I dunno who said that - but they're all wet. Busch is nowhere near as
sweet as its more "premium" brothers Budweiser and Michelob. (But not
Michelob Amber Bock). I don't drink Buttwiper and Mick (regular) for
that reason.

Speaking of things bush, the local nickname for grouse and ptarmigan
is "bush chicken" and this is the best time of years to hunt them
so the name comes up a lot right now. We don't have any tasty quail, partridge or pheasants this far north so we settle for bush
chickens.

Remember a push in the bush is worth two in the hand.

Do you guys really eat the Alaskan state bird?

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

Title: Pan Roasted Ptarmigan
Categories: Game, Vegetables, Herbs
Yield: 4 servings

4 Ptarmigan; plucked, gutted
-w/legs & breast separated
Salt & black pepper
3 tb Butter; clarified

MMMMM--------------------CARAMELIZED ONIONS--------------------------
1/4 c Unsalted butter; divided
3 Onions; peeled, sliced from
- root to tip
Salt
1 ts Dried thyme
2 ts Honey

Start by caramelizing the onions. Heat 2 tablespoons of
the butter in a large saute pan over medium-high heat.
When it's hot, add the onions and toss to coat. Cover
the onions, turn the heat down and cook slowly, stirring
once in a while. You are looking for them to slowly
soften and brown, not scorch on the edges. After 10
minutes or so, they'll start to get soft. Sprinkle salt
over them and let them cook some more. When they are
just starting to brown, add the thyme and honey. Cook
until they are a nice brown. Remove and set aside. The
onions can be made in advance.

While you are making the onions, take the birds out of
the fridge and salt them well. Keep the onions and
potatoes warm.

When you are ready to cook the birds, pat them dry with
paper towels. Heat the butter in a pan large enough for
the birds, and when it is hot, set the legs in, skin
side down, and the breasts, skin side up. Let this
sizzle the way bacon does, typically at a medium-high
heat.

Start spooning the butter over the birds, focusing on
the front of the breasts, the the "armpit" between the
wings and the breasts, then the very tail end of the
breast. Spoon the hot butter over these places until the
skin contracts and the meat turns opaque.

At this point, you will want to turn over all the legs,
then the breasts. Let them all sear for about 90 seconds
to 2 minutes. Let the legs keep cooking, but flip the
breasts back over. Keep basting the hard-to-reach parts
with the butter for a minute or so. Now flip the legs
again. Finally, tip the breasts on their sides to sear
on each side for a minute or so. They should be done
now.

Remove all the breasts and grind black pepper over them.
Let the legs cook another minute or three, then grind
black pepper over them, too. Add whatever pickled or
salty or preserved things you want to, along with the
caramelized onions. Mix that all together. Serve
everyone some mashed potatoes, then the
onion-legs-pickled things mix, and top with the breasts.

NOTE: You'll want an array of pickled and salty things
to serve with the birds, caramelized onions and mashed
potatoes. In a pinch, even just sauerkraut will be good.

Servings: 4 servings

By Hank Shaw on November 13, 2014

RECIPE FROM: https://honest-food.net

Uncle Dirty Dave's Archives

MMMMM

... Kernel Error -- A squirrel ate it
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Dave Drum wrote to Jim Weller <=-

Do you guys really eat the Alaskan state bird?

Somebody eats Mosquitoes!?

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

Title: Mosquito Repellant
Categories: Pests, Base, Home
Yield: 1 Servings

10 dr Oil, eucalyptus
30 ml Oil, almond
-or any other vegetable oil

Mix oils together, and rub well onto exposed skin.

Renew every two to four hours.

From MORE OF IT'S SO NATURAL
by ALAN HAYES
Typed by KEVIN JCJD SYMONS

MMMMM

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

Title: Chicken with Ginger Sauce
Categories: Chicken, Sauces
Yield: 4 servings

1/2 c Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts,
-skinned, boned, halved
6 tb Peanut oil
1 1/2 ts Fresh ginger, coarsely
-chopped
2 ts Honey (clover or orange
-blossom)
1 ts Sian peppercorns
1 1/2 tb Rice vinegar
1 1/2 tb Red wine vinegar
1 tb Water
2 ts Low-sodium soy sauce
1 ts Dried basil, crumbled
1 Clove garlic, minced
2 tb Oriental sesame oil
1 tb Unrefined sesame oil
3 oz Fresh oyster mushrooms,
-thinly sliced
3 md Green onions, cut julienne
1/2 lg Red bell pepper, cut
-julienne
1 ts Potato starch dissolved in 1
-Tbl cold water
Kale leaves
Lime halves

Blend lime juice and several drops hot pepper sauce in large bowl. Add
chicken. Marinate for at least 4 hours at room temperature, turning
frequently. With blender running, add peanut oil, ginger, honey, and
peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil,
and garlic; blend until smooth. With machine still running, add
oriental sesame oil and blend until sauce is smooth. Drain chicken
and pat dry; cut into 1/2-inch pieces. Heat unrefined sesame oil in
large heavy skillet over medium-high heat. Add chicken and stir-fry
for 1 minute. Reduce heat to low, cover and cook until chicken is
almost tender, 1 to 2 minutes. Add sauce, mushrooms, green onions,
bell pepper, and potato starch; stir until thickened and heated
through, about 2 minutes. Spoon onto warmed plates and garnish with
kale leaves and lime halves. Serve with steamed broccoli.

Makes 4 servings.

[Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.
U/L to NCE by Burt Ford 12/95.

MMMMM

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Quoting Bill Swisher to Jim Weller <=-

just looked at the can of Coors Light in the fridge and it's 4.2%
by volume.

That's the same as Molson Coors Light in Canada. But that's not
always the case as multinationals will often promote a brand name in
some countries while brewing to local tastes rather than sticking to
the original recipe from the home country. Part of that may be the
local water, malt or hops but part of it is certainly formula
manipulation. For example Japanese Sapporo bought Sleemans of
Canada. Now Sapporo is made in Canada by Sleemans and it tastes like
Sleemans, not Sapporo. And Miller's Olde English 800 Malt liquor is
brewed to 5.9% strength in the US but 8.0% in Canada.

not that it means anything to me so I paid no attention to
it...From the local paper a couple of days ago: "Alaska snow
crab harvest slashed by nearly 90% after population crash in a
warming Bering Sea"

You may not eat crab but you should still be concerned that ocean
waters are warming up so much, so quickly. Just imagine the Colorado
River drying up, Lake Havasu becoming a muddy puddle and your winter
highs are 100 instead of 80.

Title: Chicken or Turkey Mornay on Broccoli
1/3 c Grated Parmesan cheese

In France the classic cheese used is Gruyere or Emmental. Lots of
people use both kinds together. (I buy Norwegian Jarlsberg and
Italian Gran Padano or aged Asiago as they are similar but less
expensive.)

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

Title: Asparagus Mornay
Categories: Appetizers, Ham, Vegetables, Cheese, Sauce
Yield: 4 Servings

8 Thick asparagus spears
8 sl Ham; (not too thin)
2 tb Flour
2 tb Butter
1/2 c Milk
1/2 c Swiss cheese; grated
1/4 c Parmesan cheese; grated
1 tb Onion or
1 shallot; chopped
1 Egg yolk
1/2 c Cream
Salt and pepper and nutmeg

Peel asparagus and cook for 5-6 minutes in water. Add salt. Drain
carefully not to break tips. Roll one asparagus in each slice of
ham. Place rolls in a buttered baking dish. Set aside.

Melt butter and cook chopped onions until they're soft. Add flour
to make a roux about 2 minutes. Let it cool down a little. Bring
it back to the heat and stir in milk until it thickens. Add cream,
stir and let cook for 5 minutes. Season with salt, pepper, and
nutmeg.

Remove from the heat, and add the egg yolk, stirring well. Stir in
the grated Swiss cheese. Spoon the sauce over the asparagus roll,
sprinkle with Parmesan cheese on top, and bake for 20 minutes.

Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter

MMMMM


Cheers

Jim


... Fettucine Alfredo is mac & cheese for adults.

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Bill Swisher wrote to Dave Drum <=-

Do you guys really eat the Alaskan state bird?

Somebody eats Mosquitoes!?

That's the "unofficial" state bird of not only Alaska but Louisana and
Florida - where they have skeeters large enoough stand flat-footed and errrrrmmmm breed with a turkey.

A couple of them were overheard discussing dining on a camper.

"Should we eat him here? Or, take him outside?"

"Naaaaaahhhh. If we take him outside the big guys will get him."

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

Title: Mosquito
Categories: Five, Beverages, Booze, Beer
Yield: 1 Shooter

1 1/2 Parts raspberry liqueur *
1 Part hard cider
1 Part beer

* Chambord

Don't be deterred by The Mosquito's bite; the great taste
will win you over outright!

Build in a beer mug with no ice.

From 10,000 Drinks: 27 Years' Worth of Cocktails! ©2007
Sterling Publishing

From: http://www.delish.com

Uncle Dirty Dave's Archives

MMMMM

... Cocktails can transport you to far-off lands and distant eras.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

JIM WELLER wrote to BILL SWISHER <=-

The Guinness CEO says, "Bring me a Coke please." They all look at
him quizzically and he shrugs and says, "If you're not having beer
at lunch I won't either."

He's not wrong.

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

Title: Cornmeal Biscuits
Categories: Breads
Yield: 24 Servings

1 1/2 c All-purpose flour
1/2 c Yellow cornmeal
2 1/2 ts Baking powder
1/2 ts Salt
1/3 c Shortening
3/4 c Milk

Combine flour, cornmeal, baking powder, and salt; stir well. Cut in
shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle milk evenly over flour mixture, stirring just until dry
ingredients are moistened. Turn dough out onto a lightly floured
surface, and knead 10 to 12 times. Roll dough to 1/2 inch thickness;
cut with a 2 inch biscuit cutter. Place biscuits on greased baking
sheets. Bake at 450 for 10 minutes or until biscuits are lightly
browned.

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

MMMMM

-- Sean

... Sex at age 90 is like trying to shoot pool with a rope. - George Burns
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Bill Swisher wrote to Dave Drum <=-

Somebody eats Mosquitoes!?

Down here in the South, I think they're some sort of local delicacy.

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

Title: Cornmeal Honey Bread
Categories: Bread
Yield: 24 Servings

1 pk (1 tbs) active dry yeast
3/4 c Warm water
1 1/2 c Warm buttermilk
2 tb Unsalted butter; melted
1/3 c Honey
1 tb Salt
1 c Yellow cornmeal; fine or
-medium grind
4 1/2 -(up to)
5 c Unbleached all-purpose or
-bread flour

From: JGruhn@aol.com

Date: Mon, 10 Apr 1995 16:52:02 GMT Combine yeast and water in a
small bowl and stir to dissolve. Let stand until bubbly, about 10
minutes.

In a large bowl, combine buttermilk, butter, honey, and salt. Add
cornmeal. Beat with a whisk until smooth, about 3 minutes, and add
yeast mixture. Add 1/2 cup flour at a time with a wooden spoon until
dough is stiff. Turn dough out onto a lightly floured surface and
knead until smooth and springy, about 5 minutes, adding flour 1 T at
a time as necessary.

Place in a greased bowl, turn once to grease surface, and cover with
plastic wrap. Let rise in a warm place until doubled, about 1 to 1 1/4
hours.

Gently deflate dough, turn out onto a lightly floured board, and
divide into two loaves. Form into rounds and place on a greased or
parchment lined baking sheet. Cover loosely with plastic wrap and let
rise until doubled, about 40 minutes. Bake in a preheated 375 oven
for 40 minutes or until browned. Place on a rack and cool before
slicing. Yields 2 round loaves,

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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-- Sean

... MINUTATER (min' u tay tur) The smallest french fry in the bag.
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JIM WELLER wrote to BILL SWISHER <=-

You may not eat crab but you should still be concerned that ocean
waters are warming up so much, so quickly. Just imagine the Colorado
River drying up, Lake Havasu becoming a muddy puddle and your winter
highs are 100 instead of 80.

Tha
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Sean Dennis wrote to Jim Weller <=-

You may not eat crab but you should still be concerned that ocean
waters are warming up so much, so quickly. Just imagine the Colorado
River drying up, Lake Havasu becoming a muddy puddle and your winter
highs are 100 instead of 80.

Tha

Don't be so verbose, Sean. Bv)=

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

Title: Chile-Black Bean Shrimp
Categories: Five, Seafood, Sauces, Chilies
Yield: 4 servings

3 tb Olive oil
2 lb (U-30) shrimp; tails off,
- deveined
3 tb Garlic black bean sauce
2 tb Hoisin sauce
1 tb Chile-garlic sauce; or more*

* Sriracha sauce/rooster sauce

In a large sauté pan, heat on high and add the olive oil
and shrimp. Sauté until shrimp is just starting to get
pink. Drain excess liquid and add remaining ingredients.

Cook for 1-2 minutes on high, stirring frequently. Make
sure shrimp is fully cooked (it will no longer be
translucent).

RECIPE FROM: https://www.dish-ditty.com

Uncle Dirty Dave's Archives

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... Don't be afraid of a wild goose chase. That's what wild geese are for.
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