Here's all of last week's stuff from when Doc's main portal was down.

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 10-09-21 13:33, Jim Weller <=-
spoke to All about catch up <=-

Here's all of last week's stuff from when Doc's main portal was down.

Glad to see you back. I gather from talking to Dave that it was a
problem with the html link.

This is a soup I used to like, but have not had in ages. I wonder if
tripe is available to most/any of us here. I certainly don't recall
seeing it in a regular grocery store. Perhaps in an Asian market?

I have no idea what "pot herbs" means. Also, I do not see where the 1
bun is used.

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

Title: Philadelphia Pepper Pot
Categories: Penn dutch, Soup, Stew
Yield: 1 servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 Bun
4 md Potato
1 lg Onion
1 Bay leaf
-salt
-cayenne
1 c Beef suet
2 c Flour
-water
-salt
-parsley, chopped
-pot herbs

Cook the tripe the day before using. Wash thoroughly, place in kettle
and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut
into pieces about 1/2 inch square.

The next day wash the veal knuckle, cover with 3 quarts of cold water
and simmer about 3 hours, removing scum as it rises. Remove meat from
bones and cut into small pieces. Strain the broth and return to
kettle. Add the bay leaf and onion and simmer about 1 hour. Then add
the potatoes, which have been cut in squares, and the pot herbs.

Add the meat and tripe and season with salt and cayenne pepper (if
desired).

Make dumplings by combining the finely chopped suet, flour, salt and
enough water to permit rolling the dough into dumplings, about the
size of marbles. Flour well to prevent sticking and drop into the hot
soup. Cook 10 minutes, add some chopped parsley and serve at once.

Arts Press, 1936. Source: Pennsylvania Dutch Cook Book Converted by
MMCONV vers. 1.50

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:25:21, 10 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

Here's all of last week's stuff from when Doc's main portal was down.

Glad to see you back. I gather from talking to Dave that it was a
problem with the html link.

This is a soup I used to like, but have not had in ages. I wonder if tripe is available to most/any of us here. I certainly don't recall seeing it in a regular grocery store. Perhaps in an Asian market?

I can get it from two places here - both butcher shops. Magro's Meats
which slaughters on premises and Humphrey's Market. At both places it's
a "request" order.

Most stupormarkups, being retail generalists, do not carry tripe or much "offal" at all. It simply doesn't move out of the gondolas. And retail
is all about what "turns over".

I have no idea what "pot herbs" means. Also, I do not see where the 1
bun is used.

Here y' go: Pot Herbs. Also Known As: Soup Herb Blend. Ingredients:
Chives, Chervil, Parsley, Thyme, Marjoram and Bay Leaves. Taste and
Aroma: Distinctive, warm, sweet and pleasant. Uses: soups, stews,
chicken and vegetables. cribbed from https://www.myspicesage.com

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

Title: Philadelphia Pepper Pot
Categories: Penn dutch, Soup, Stew
Yield: 1 servings

I have that exact recipe in my Meal Muncher. Also this one:

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

Title: Authentic Pepper Pot Soup
Categories: Soups, Offal, Pork, Vegetables, Herbs
Yield: 10 servings

1 lb Honeycomb tripe
5 sl Bacon; diced
1/2 c Chopped onion
1/2 c Chopped celery
3 Leeks; chopped
1 bn Fresh parsley; chopped
2 md Bell peppers; cored, diced
2 qt Beef stock
1/4 ts Dried thyme
1/2 ts Dried marjoram
1/2 ts Ground cloves; (opt)
1/4 ts crushed red pepper flakes
1 Bay leaf
1 ts Ground black pepper
1 lg Potato; peeled, diced
2 lg Carrots; diced
4 tb Butter
4 tb A-P flour

Place the tripe or other meat that you have selected to
use in a saucepan, and cover with water. Bring to a
boil, and turn off the heat. Allow the meat to cool a
bit in the water, and then drain and rinse. Cut in 1/4"
pieces.

In a large heavy kettle, saute the bacon until crisp.
Add the onion, celery, leeks, parsley, and green
peppers; saute until tender.

Stir in beef stock, thyme, marjoram, cloves, red pepper
flakes, bay leaf, and black pepper. Bring the kettle to
a boil, and turn down to a simmer. Cook, covered, until
meat is very tender, about 2 hours.

Add the diced potato and carrots, and cook for an
additional 20 minutes.

Prepare the roux by stirring the flour into the melted
butter and cooking for a moment on the stove. When the
soup is done to your liking, stir in the roux. Simmer,
stirring all the while, until the soup thickens a bit.
Correct the seasonings.

Yield: 8 - 12 servings

FROM: Mary Belle Werson

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

Uncle Dirty Dave's Archives

MMMMM

... CAUTION: Do not install prior to installation.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Jim Weller <=-

This is a soup I used to like, but have not had in ages. I wonder if tripe is available to most/any of us here. I certainly don't recall seeing it in a regular grocery store. Perhaps in an Asian market?

I mostly see it being sold for Menudo.

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

Title: Charlotte's Deviled Eggs
Categories: Sidedish
Yield: 1 recipe


You hard-boil your eggs, cut 'em in half, longwise, and then take the
yellow and toss it out. Throw in some Hellman's mayonnaise, pickle
juice, lemon juice, and celery salt (that's the secret). Mash all
this up well and then stuff it back into the whites; if you want to
be fancy, put a dash of red or black caviar on top.

From "White Trash Cooking" by Ernest Matthew Mickler.
U/L by Burt Ford. 1/95

(I order eggs in diners now and tell 'em to throw out one of the
yolks. Mickler beat me by years - Burt)

MMMMM

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 10-10-21 06:27, Dave Drum <=-
spoke to Dale Shipp about catch up <=-

This is a soup I used to like, but have not had in ages. I wonder if tripe is available to most/any of us here. I certainly don't recall seeing it in a regular grocery store. Perhaps in an Asian market?

I can get it from two places here - both butcher shops. Magro's Meats which slaughters on premises and Humphrey's Market. At both places
it's a "request" order.

I figured that a real butcher shop might have tripe, but I have not seen
a real butcher shop in decades -- only meat markets who get their meat
in primal cuts wrapped in cryovac.

BTW -- that recipe mentioned tripe and honeycomb tripe. Do you know the difference?

I have no idea what "pot herbs" means. Also, I do not see where the 1
bun is used.

Here y' go: Pot Herbs. Also Known As: Soup Herb Blend. Ingredients: Chives, Chervil, Parsley, Thyme, Marjoram and Bay Leaves. Taste and Aroma: Distinctive, warm, sweet and pleasant. Uses: soups, stews,
chicken and vegetables. cribbed from https://www.myspicesage.com

Sounds decent. Thanks.

And here is another recipe for which the main ingredient might be only
found in your real butcher shop. But, Michael and I did find something
that was a reasonable substitute at BJs once.

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

Title: DEVILED OXTAILS
Categories: Beef, Stew
Yield: 4 servings

4 lb Oxtails
1 Onion; quartered
1 Celery stalk
1 Bay leaf
1/4 c Mustard, dijon
1/4 ts Cayenne
4 tb Margarine; melted
1 c Beef broth
1 Carrot
1 ts Salt
1/2 c Sour cream
2 ts Worcestershire sauce
2 c Bread crumbs

In a kettle, combine the oxtails, two cups water, the beef broth,
onion, carrot, celery, salt, and bay leaf; bring to a boil and
braise, covered, in a 350 F. oven for 2 1/2 hours. Let the oxtails
cool in the liquid uncovered. Transfer the oxtails with a slotted
spoon to paper towels and pat dry, and trim any excess fat.

In a small bowl, combine the sour cream, mustard, Worcester sauce,
cayenne, salt, and pepper. Have the bread crumbs ready in a dredging
bowl. Spread sour cream mixture over the oxtails, coating them com-
pletely, and dredge in the bread crumbs. Drizzle the margarine over
the oxtails arranged in one layer on a roasting pan and broil under a
preheated broiler about four inches from the heat, turning them, for
15 minutes or until golden brown and crusty.
From: Sam Waring Date: 02-13-95

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:13:02, 11 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I figured that a real butcher shop might have tripe, but I have not
seen a real butcher shop in decades -- only meat markets who get their meat in primal cuts wrapped in cryovac.

BTW -- that recipe mentioned tripe and honeycomb tripe. Do you know
the difference?

It depends on which chamber of the stomach the lining (tripe) is taken
from. Tripe from the first chamber is "blanket or flat" tripe. The lining
of the second chamber gives us "honeycomb" tripe. There are also tripes
from the third and fourth chambers.

A lot of tripe is used in the Latino soup/stew called "Menudo" which I
don't care for because it invariably contains hominy.

I have no idea what "pot herbs" means. Also, I do not see where the 1
bun is used.

Here y' go: Pot Herbs. Also Known As: Soup Herb Blend. Ingredients: Chives, Chervil, Parsley, Thyme, Marjoram and Bay Leaves. Taste and
Aroma: Distinctive, warm, sweet and pleasant. Uses: soups, stews,
chicken and vegetables. cribbed from https://www.myspicesage.com

Sounds decent. Thanks.

And here is another recipe for which the main ingredient might be only found in your real butcher shop. But, Michael and I did find something that was a reasonable substitute at BJs once.

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

Title: DEVILED OXTAILS
Categories: Beef, Stew
Yield: 4 servings

You'll not likely find ox-tail in a regular stupormarkup except by
"special order". Humphrey's carries ox-tail - but not in the display
cases. Just ask the meat cutter waiting on you and he'll dart into
the big walk-in and come back with a tray full, ready to fill your
order.

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

Title: Ox Tail Stew
Categories: Stews, Beef, Chilies, Vegetables
Yield: 6 Servings

1 (4-5 lb)ox tail; in segments
2 Turkish bay leaves
2 cl Garlic; more to taste
2 qt Water; more as needed
1 ts (ea) salt & black pepper
1/2 tb Crushed red pepper
1 lg Onion; quartered

MMMMM-------------------------VEGETABLES------------------------------
1 1/2 c Carrots; diced
3 (to 4) ribs celery; chopped
14 1/2 oz Can Red Gold diced tomatoes
- w/chilies

Cook ox tails in all above ingredients down to the onion,
uncovered, until tender, 2 or 3 hours.

Add diced carrots, chopped celery and tomatoes. Cook until
done. (Optional: add 1 teaspoon sugar to enhance flavor.)

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "I usually take a two hour nap from one to four." -- Yogi Berra
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dale,

I have no idea what "pot herbs" means. Also, I do not see where the 1
bun is used.

Here y' go: Pot Herbs. Also Known As: Soup Herb Blend. Ingredients: Chives, Chervil, Parsley, Thyme, Marjoram and Bay Leaves. Taste and
Aroma: Distinctive, warm, sweet and pleasant. Uses: soups, stews,
chicken and vegetables. cribbed from https://www.myspicesage.com

Good to know, might be worth mixing up a jar to keep on hand.

Sounds decent. Thanks.

And here is another recipe for which the main ingredient might be only found in your real butcher shop. But, Michael and I did find
something that was a reasonable substitute at BJs once.

Title: DEVILED OXTAILS
Categories: Beef, Stew
Yield: 4 servings

We found ox tails in the commissary on Schofield Barracks, HI. They're
used quite often over there for ox tail soup or stew. IIRC, I tried
making it once and we were less than impressed. I do have the recipe in
at least one of my Hawaiian cook books if you're interested. (G)

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


... Matthew 7:7 |... seek, and ye shall find;

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