• de-icing

    From JIM WELLER@1:135/392 to RUTH HAFFLY on Sun Oct 17 21:57:00 2021

    Quoting Ruth Haffly to Dave Drum <=-

    They use rock salt or calcium chloride (dyed blue and w/a lower
    freeze point than rock salt treatment) on the pavements.

    NC uses just NaCl AFAIK, no color to it but white.

    NaCl melts ice down to -9 C but CaCl2 works down to -29 C. It doesn't
    matter if it's coloured or not; that's just a harmless dye that
    doesn't really do anything.

    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved
    traction. So we don't have automobile rust problems. We had a 1973
    pickup truck until 2001. It was on its second engine but had the
    original paint job, sun faded but rust free, except for small spots
    where it had been scratched or dented.

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

    Title: Beef Marrow Bones with Oxtail Marmalade
    Categories: Beef, Offal, Wine,
    Yield: 12 Servings

    FOR THE MARROW BONES:
    3 lb Center-cut beef marrow
    Bones cut into
    2 Inch pieces, tendons
    Trimmed
    1/4 c Kosher salt, plus more if
    Needed
    FOR THE OXTAIL MARMALADE:
    4 lb Oxtail, trimmed of fat
    6 c Port wine
    6 c Dry red wine
    4 qt Veal or chicken stock
    1 Head of garlic, halved
    Crosswise
    1/2 bn Fresh thyme
    1 tb Black peppercorns
    8 tb Unsalted butter
    3 tb All-purpose flour
    1 1/2 lb Carrots, peeled, trimmed,
    And cut into
    1/4 Inch cubes (about 4 cups)
    1 lb Shallots, peeled and cut
    Into
    1/4 Inch cubes (about 4 cups)
    1 1/2 ts Kosher salt, plus more to
    Taste
    1/2 c Granulated sugar
    1/2 c (packed) light brown sugar
    1 c Red wine vinegar
    2 1/2 ts Freshly ground black pepper,
    Plus more to taste
    3 sl Challah or soft loaf,
    Toasted, still warm, cut
    Into quarters
    Chopped fresh flat-leaf
    Parsley leaves, for serving
    Fleur de sel or other coarse
    Sea salt, for serving

    To soak the marrow bones: Place the bones in a large bowl. Combine
    the salt with 4 cups cold water; pour over the bones. If the water
    does not cover the bones, add a solution of 1 cup water to 1
    tablespoon salt at a time, until the bones are covered. Soak in
    the refrigerator for 36 to 48 hours, changing the water three
    times, until the bones are bleached of color. Drain well.

    To make the marmalade: Combine the oxtail, 3 cups of the port, the
    red wine, veal stock, garlic, thyme, and peppercorns in a large
    pot. Bring the mixture to a boil, reduce the heat, and simmer for
    3 hours.

    Transfer the oxtail to a bowl; when cool enough to handle, remove
    the meat from the bones and cut it into small cubes. Refrigerate
    the meat until ready to use. Strain the oxtail liquid into a large
    skillet, discarding the solids. Bring the liquid to a boil over
    high heat; reduce the heat to medium and simmer until the mixture
    is reduced to 3 cups, 1 1/2 to 2 hours.

    While it reduces, combine 3 tablespoons of the butter with the
    flour until it forms a paste. Whisk the paste, 1 tablespoon at a
    time, into the reduced liquid over medium heat. Cook until the
    mixture thickens slightly, about 3 minutes.

    In a separate large skillet, melt the remaining 5 tablespoons
    butter. Add the carrots, shallots, and a pinch of salt over medium
    heat until slightly softened, about 15 minutes. Stir in the
    sugars, the remaining 3 cups port, the vinegar, the 1 1/2
    teaspoons salt, and 1 1/2 teaspoons of the pepper. Cook over
    medium-high heat until the liquid has completely evaporated, about
    45 minutes. Stir in the oxtail meat, thickened oxtail cooking
    liquid, and remaining 1 teaspoon pepper. Taste and adjust the
    seasonings if necessary. Set aside or transfer the marmalade to an
    airtight container and refrigerate overnight. (Before serving,
    reheat in a saucepan over medium heat until warmed through.)

    To cook the marrow bones: Place the bones in a large saucepan and
    cover with water. Bring to a simmer over medium heat (do not let
    the water come to a boil or the marrow will melt out of the
    bones). To test for doneness, place a thin metal knife in the
    center of the marrow and hold it under your lip to see if it's
    hot. When hot, remove the bones from the water and drain well.

    Arrange the bones and challah toasts on the platter. Spoon oxtail
    marmalade in between the bones (reserve remaining marmalade for
    another use). Sprinkle with chopped parsley and coarse sea salt.

    Adapted from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg
    and Eric Bromberg.

    From: Serious Eats

    MMMMM

    Cheers

    Jim

    ... The US is a Melting Pot, Canada is a Mosaic.

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Mon Oct 18 14:13:08 2021
    Hi Jim,

    They use rock salt or calcium chloride (dyed blue and w/a lower
    freeze point than rock salt treatment) on the pavements.

    NC uses just NaCl AFAIK, no color to it but white.

    NaCl melts ice down to -9 C but CaCl2 works down to -29 C. It doesn't matter if it's coloured or not; that's just a harmless dye that
    doesn't really do anything.

    Just to let you know the difference so you use the proper one for the conditions.


    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved

    Sand sounds logical but gravel?

    traction. So we don't have automobile rust problems. We had a 1973
    pickup truck until 2001. It was on its second engine but had the
    original paint job, sun faded but rust free, except for small spots
    where it had been scratched or dented.

    In states that use salt, it would have been rusted out before it was
    very old.


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


    ... Are you sure you really want to know that?

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Wed Oct 20 05:15:00 2021
    Ruth Haffly wrote to JIM WELLER <=-

    NC uses just NaCl AFAIK, no color to it but white.

    NaCl melts ice down to -9 C but CaCl2 works down to -29 C. It doesn't matter if it's coloured or not; that's just a harmless dye that
    doesn't really do anything.

    Just to let you know the difference so you use the proper one for the conditions.

    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved

    Sand sounds logical but gravel?

    Pea gravel. Between large grains of sand and smallish rocks.

    traction. So we don't have automobile rust problems. We had a 1973
    pickup truck until 2001. It was on its second engine but had the
    original paint job, sun faded but rust free, except for small spots
    where it had been scratched or dented.

    In states that use salt, it would have been rusted out before it
    was very old.

    Unless undercoated and/or washed regularly. A thick, abrasive-resistant, solution put on your vehicle’s undercarriage, protecting its most
    exposed areas from moisture, dirt, salt, and more. (Also making some
    repairs more difficult- it's a trade-off. UDD) Ziebart is big in the undercoating biz.

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

    Title: Split Pea Soup w/Ham Hocks
    Categories: Soups, Vegetables, Pork
    Yield: 7 Servings

    1 lb Green split peas
    2 Smoked ham hocks
    2 Ribs celery; fine chopped
    1 md Yellow onion; fine chopped
    1 md Carrot; fine chopped
    2 tb Minor's or GFS chicken base
    1 ts Garlic granules
    1 ts Salt
    1/2 ts Dried oregano
    1/4 ts Ground black pepper
    8 c Water; to 10 cups
    1 California bay leaf

    In a large saucepan, combine all of the ingredients;
    bring to a boil. Reduce heat, leaving cover ajar, simmer
    for 3 hours, stirring occasionally. Remove and discard
    bay leaf.

    Remove the ham hocks; when cool enough to handle, cut
    meat in bite-size pieces. Return meat to the soup and
    heat through.

    May also be prepared in a crock-pot. I put the peas,
    half the water and the chicken base in a sauce pan and
    boil hard for a couple of minutes, then into the crock
    pot with all the rest of the ingredients and the rest
    of the water and set on low to cook whilst I go off to
    earn my daily bread. Hearty and good. Real "flutter the
    covers" fare. - UDD

    Yield: 6 to 8 servings.

    Adapted from: Taste of Home - Feb/March 1996

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Vegetables seldom get the treatment they deserve there.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dale Shipp@1:261/1466 to Dave Drum on Thu Oct 21 01:26:02 2021
    On 10-20-21 05:15, Dave Drum <=-
    spoke to Ruth Haffly about de-icing <=-

    Unless undercoated and/or washed regularly. A thick,
    abrasive-resistant, solution put on your vehicle’s undercarriage, protecting its most exposed areas from moisture, dirt, salt, and more. (Also making some repairs more difficult- it's a trade-off. UDD)
    Ziebart is big in the undercoating biz.

    I can recall whenever one bought a new car, you were immediately pointed
    to a shop that did undercoating and perhaps a different shop that put on
    a protective coat on the paint job.

    Neither of those things seems to be required anymore -- which must mean
    that the car manufacturers have gotten their act together.


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

    Title: Many Bean Stew
    Categories: Stew, Beans, Vegetarian, Crockpot, D/g
    Yield: 6 servings

    1 Onion, chopped
    1 tb Oil
    2 Cloves garlic, chopped
    1 1/2 ts Paprika
    1/2 c Pinto beans
    1/2 c Northern beans
    1/2 c Kidney beans
    1/2 c Red lentils
    5 c Water
    1 Bay leaf
    1 ts Celery seed
    1 ts Dill weed
    2 ts Salt
    1/4 ts Black pepper
    1 Knorr Vegetarian Bol. Cube
    2 c Cubed potatoes (potato,
    Carrots, etc.)

    Saute onion, garlic in oil along with paprika.

    Put all ingredients in slow cooker, and simmer on high for about 4
    hours. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:31:30, 21 Oct 2021
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  • From Denis Mosko@1:153/757.1315 to Dale Shipp on Thu Oct 21 13:31:52 2021
    //Hello Dale, //

    How to save (not cukkini) cabbage?
    (white, not green).



    --- WinPoint Beta 5 (359.1)
    * Origin: "Novy jemchug" for :-D (1:153/757.1315)
  • From Dave Drum@1:3634/12 to Dale Shipp on Thu Oct 21 06:14:00 2021
    Dale Shipp wrote to Dave Drum <=-

    Unless undercoated and/or washed regularly. A thick,
    abrasive-resistant, solution put on your vehicle's undercarriage, protecting its most exposed areas from moisture, dirt, salt, and more. (Also making some repairs more difficult- it's a trade-off. UDD)
    Ziebart is big in the undercoating biz.

    I can recall whenever one bought a new car, you were immediately
    pointed to a shop that did undercoating and perhaps a different shop
    that put on a protective coat on the paint job.

    The only new car I ever bought was a '73 Mercury. It was undercoated by
    the dealer.

    Neither of those things seems to be required anymore -- which must mean that the car manufacturers have gotten their act together.

    Beg to doubt they "have gotten their act together". Bv)= But, they
    seem to be getting better. "Clear coat" over the base paint is pretty
    standard these days. But when it starts to peel - after being rock chip inflicted, or having scratches from whatever - the cars look like they
    have been afflicted with a teenager's extreme acne.

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

    Title: Clear Japanese Soup
    Categories: Oriental, Soups, Poultry, Wine, Citrus
    Yield: 6 Servings

    1 1/2 qt Chicken broth
    1/3 c Dry sherry
    4 1/2 ts Soy sauce
    1 Thin sliced lemon

    MMMMM-------------------------GARNISHES------------------------------
    6 Sliced fresh mushrooms
    2 Green Onions; w/tops, sliced
    - diagonally
    1 Very thinly sliced carrot

    Bring broth to simmer in large saucepan. Add sherry
    and soy sauce; simmer 2 to 3 minutes. Ladle soup into
    small bowls; float a lemon slice in each bowl.

    Arrange garnishes on tray and add to soup as desired.

    Typed by Syd Bigger.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... There's nothing moister. Than an oyster!
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wed Oct 20 14:12:58 2021
    Hi Dave,


    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved

    Sand sounds logical but gravel?

    Pea gravel. Between large grains of sand and smallish rocks.

    I still wouldn't want a chunk to hit the windshield.

    traction. So we don't have automobile rust problems. We had a 1973
    pickup truck until 2001. It was on its second engine but had the
    original paint job, sun faded but rust free, except for small spots
    where it had been scratched or dented.

    In states that use salt, it would have been rusted out before it
    was very old.

    Unless undercoated and/or washed regularly. A thick,
    abrasive-resistant, solution put on your vehicle’s undercarriage, protecting its most
    exposed areas from moisture, dirt, salt, and more. (Also making some repairs more difficult- it's a trade-off. UDD) Ziebart is big in the undercoating biz.

    OK, I remember that name from my distant past. I don't know if my folks
    ever got it done to their cars but they traded every few years anyway so
    it probably wasn't much of an issue. Starting in the mid 60s (after Mom
    started working for the school), they bought new instead of newer
    vehicles.


    Title: Split Pea Soup w/Ham Hocks
    Categories: Soups, Vegetables, Pork
    Yield: 7 Servings

    1 lb Green split peas
    2 Smoked ham hocks
    2 Ribs celery; fine chopped
    1 md Yellow onion; fine chopped
    1 md Carrot; fine chopped
    2 tb Minor's or GFS chicken base
    1 ts Garlic granules
    1 ts Salt
    1/2 ts Dried oregano
    1/4 ts Ground black pepper
    8 c Water; to 10 cups
    1 California bay leaf


    I use home made chicken stock, not as many herbs & spices and more
    veggies. Usually it's a clean out the fridge of bits & pieces--onion,
    celery, potato, and carrot have all found their way into the soup.
    Sometimes I'll add a can of tomato sauce as part of the liquid. No
    matter what, it doesn't last long around here.

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


    ... Are you sure you really want to know that?

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Denis Mosko on Fri Oct 22 01:26:00 2021
    On 10-21-21 13:31, Denis Mosko <=-
    spoke to Dale Shipp about Cabbage <=-


    //Hello Dale, //

    How to save (not cukkini) cabbage?
    (white, not green).

    I am not certain what you are asking. We keep our cabbage from going
    bad (I.e. saving it) by keep it refrigerated.

    As to cukkini (e.g. zucchini) we never let it into our house.


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

    Title: German Vegetable Soup
    Categories: Penn dutch, Soup, Stew
    Yield: 1 servings

    1 lg Soup bone
    1 pt Tomato
    1 pt Lima beans
    1 pt Corn, grated
    2 c Cabbage, chopped
    1 lg Turnip, diced
    1 Carrot, diced
    1 Onion, sliced
    1 ts Flour
    1/2 c Milk
    -salt & pepper
    -water, cold

    Wash soup bone thoroughly and cover with cold water and allow it to
    boil for several hours. Skim off the fat and add the vegetables.
    Season to taste. Mix the flour with the milk and stir into soup. Cook
    for 1 hour and serve hot.

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

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:31:28, 22 Oct 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dale Shipp@1:261/1466 to Dave Drum on Fri Oct 22 01:33:02 2021
    On 10-21-21 06:14, Dave Drum <=-
    spoke to Dale Shipp about de-icing <=-

    Beg to doubt they "have gotten their act together". Bv)= But, they
    seem to be getting better. "Clear coat" over the base paint is pretty standard these days. But when it starts to peel - after being rock
    chip inflicted, or having scratches from whatever - the cars look like they have been afflicted with a teenager's extreme acne.

    The two cars we got rid of when we changed residents were 20 and 17
    years old. Neither of them had any after market treatment. Both of
    them had finish and undercarriage as good as new when we sold them
    except for minor parking lot dents. No sign of rust or peeling paint.

    This stew sounds good, and I would readily buy it in a restaurant. But
    I cannot see myself ever making it (nor being able to get all of the ingredients).

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

    Title: Escudella De Pages (Country Stew)
    Categories: Stew, Spanish, Pork
    Yield: 6 servings

    2 1/2 qt Water
    4 Veal bones
    1 Ham bone
    Salt
    1 Generous pinch of saffron
    -threads
    3 tb Olive oil
    4 oz Salt pork
    4 oz Peeled, chopped onions
    1/2 Stewing chicken, bite-sized
    -pieces
    1/2 lb Veal, bite-sized pieces
    1/2 lb Potatoes
    1 md Leek
    5 oz Carrots
    4 oz Green cabbage
    4 oz Dried Great Northern, cooked
    4 oz Rice
    3 oz Pasta, medium or large

    (NOTE: Oz measurements are by weight.) Make a good broth with the
    water, veal and ham bones, simmering slowly. When nearly done, add
    salt to taste and the saffron.

    Blanch the salt pork to remove the excess salt, then dice.

    Heat the oil in a large skillet, add the diced salt pork and chopped
    onions. When the onions begin to brown, add the pieces of chicken and
    veal and allow to cook slowly.

    Peel the potatoes, leek and carrots, chop them fairly finely, then add
    to the skillet with the chicken and veal.

    Chop the cabbage finely and add to the skillet. Give it all a good
    stir. Remove the bones from the broth and discard.

    Empty the contents of the skillet into the broth, then add the beans,
    rice and pasta. Cook for about 10 - 15 minutes, until the rice and
    pasta are done, then serve very hot.

    Pages, in Catalan, means peasant, rural, or rustic. Submitted By "THE
    ART OF TURKISH COOKING" BY NESET EREN.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:42:57, 22 Oct 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Denis Mosko@1:153/757.1315 to Dale Shipp on Fri Oct 22 12:45:18 2021
    //Hello Dale, //

    *22.10.21* *1:26:00* in area *COOKING*
    *Denis Mosko* Theme *"Re: Cabbage"*.

    As to zucchini we never let it into our house.

    ("Skips" exists in this reply)

    Yes, zuccini!



    Thank You very much, Dale.

    --- WinPoint Beta 5 (359.1)
    * Origin: "Nevskaja kosmetika" for You (1:153/757.1315)
  • From Dave Drum@1:18/200 to Ruth Haffly on Fri Oct 22 05:10:30 2021
    Ruth Haffly wrote to Dave Drum <=-

    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved

    Sand sounds logical but gravel?

    Pea gravel. Between large grains of sand and smallish rocks.

    I still wouldn't want a chunk to hit the windshield.

    It's startling when you hear that "WHACK". They don't all break or chip
    the glass, though. Still, too much if it can leave tiny pits. I bought
    a "rust-free" Arizona car one time that was, if fact, rust free. But
    the windscreen needed replacing as it had been sandblasted and when the
    light was from certain angles it was hard/nearly impossible to see out
    of. My current BMW was used to travel to the Chicago area often - where
    they use sand on slick roads. I had to replace the windscreen and have
    the clear coat on bumper cover and hood re-done at the body & fender.

    traction. So we don't have automobile rust problems. We had a 1973
    pickup truck until 2001. It was on its second engine but had the
    original paint job, sun faded but rust free, except for small spots
    where it had been scratched or dented.

    In states that use salt, it would have been rusted out before it
    was very old.

    Unless undercoated and/or washed regularly. A thick, abrasive-
    resistant, solution put on your vehiclegCOs undercarriage, protecting
    its most exposed areas from moisture, dirt, salt, and more. (Also
    making some repairs more difficult- it's a trade-off. UDD)
    Ziebart is big in the undercoating biz.

    OK, I remember that name from my distant past. I don't know if my folks ever got it done to their cars but they traded every few years anyway
    so it probably wasn't much of an issue. Starting in the mid 60s (after
    Mom started working for the school), they bought new instead of newer vehicles.

    So the problems got passed along before your parental units had to deal
    with them. Bv)=

    Title: Split Pea Soup w/Ham Hocks
    Categories: Soups, Vegetables, Pork
    Yield: 7 Servings

    1 lb Green split peas
    2 Smoked ham hocks
    2 Ribs celery; fine chopped
    1 md Yellow onion; fine chopped
    1 md Carrot; fine chopped
    2 tb Minor's or GFS chicken base
    1 ts Garlic granules
    1 ts Salt
    1/2 ts Dried oregano
    1/4 ts Ground black pepper
    8 c Water; to 10 cups
    1 California bay leaf

    I use home made chicken stock, not as many herbs & spices and more veggies. Usually it's a clean out the fridge of bits & pieces--onion, celery, potato, and carrot have all found their way into the soup. Sometimes I'll add a can of tomato sauce as part of the liquid. No
    matter what, it doesn't last long around here.

    If I have stock to hand I'll use that in place of the soup base and the
    water. But I make stock a lot less often than I cook stuff that I'd use
    it in. So the chicken base is a good trade off.

    This is my go-to recipe for stock. Pay particular attention to the last
    'graph of the directions.

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

    Title: James Beard's Chicken Stock
    Categories: Poultry, Vegetables
    Yield: 5 Pints

    2 lb Chicken gizzards
    2 lb Chicken necks & backs
    1 md Onion; peeled
    +=STUCK WITH=+
    3 Cloves
    1 Leek; well washed, trimmed
    1 Carrot; scraped
    2 cl Garlic; peeled
    1 Bay leaf
    1 Parsley sprig
    1 ts Thyme; dried
    6 Peppercorns
    3 qt Water
    1 tb Salt

    Put the chicken pieces, vegetables, garlic, herbs,
    peppercorns, and water in a deep 8 quart pot or a
    stockpot. Bring to a boil.

    After 5 minutes, skim off the scum that forms on the
    surface with a wire skimmer or a large spoon. Continue
    to boil rapidly for 15 minutes, skimming, then reduce
    the heat; cover the pot and simmer for 2 to 2-1/2
    hours. Season with salt to taste - about 1 tablespoon.

    Strain the broth through a sieve lined with several
    thicknesses of cheesecloth into a large bowl and cool
    thoroughly in the refrigerator.

    Save the gizzards (they are good eating) and discard
    the other chicken parts and the vegetables.

    When the stock is cold, remove the layer of fat that
    has formed on the surface. You will have about 2-1/2
    quarts of stock. It is a great aid and comfort to
    always have on hand good home-made beef, chicken or
    veal stock, but you have to be realistic. You must
    gauge your stock-making by the space you have to keep
    it in. Two or three days is about as long as you
    should keep stock in the refrigerator; if you keep it
    longer you should remove it and boil it up again
    before using. If you want to keep it for much longer
    periods of time, freeze it. You can safely keep stock
    frozen for up to three months.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... But at some point, it will be time to return to the restaurant.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Dave Drum@1:18/200 to Dale Shipp on Fri Oct 22 05:53:34 2021
    Dale Shipp wrote to Dave Drum <=-

    Beg to doubt they "have gotten their act together". Bv)= But, they
    seem to be getting better. "Clear coat" over the base paint is pretty standard these days. But when it starts to peel - after being rock
    chip inflicted, or having scratches from whatever - the cars look like they have been afflicted with a teenager's extreme acne.

    The two cars we got rid of when we changed residents were 20 and 17
    years old. Neither of them had any after market treatment. Both of
    them had finish and undercarriage as good as new when we sold them
    except for minor parking lot dents. No sign of rust or peeling paint.

    I know your place on Hesperus had a capacious garage - which you used.
    So, your cars seldom sat out in the weather. And I'd be willing to bet
    that they were washed often. Two factors in extending the life of paint
    and undercart. As I told Married Ruth my BMW needed to have the hood &
    bumper cover re-clear coated as the bumper cover was looking thoroughly disreputable and the "holidays" in the clear coat on the hood were only
    going to get larger w/time.

    This stew sounds good, and I would readily buy it in a restaurant. But
    I cannot see myself ever making it (nor being able to get all of the ingredients).

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

    Title: Escudella De Pages (Country Stew)
    Categories: Stew, Spanish, Pork
    Yield: 6 servings

    The only thing I saw in there even approaching "exotic" is the saffron.
    And that's easily obtainable at most real grocery stores. What would you
    not be able to get. Just curious.

    We were discussing miso last week or so. Here's a nice recipe using it
    for the unami.

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

    Title: Miso-Butter Pasta w/Butternut Squash
    Categories: Squash, Pasta, Cheese, Vegetables
    Yield: 4 servings

    2 tb Unsalted butter; room temp
    2 ts White miso
    5 lg Garlic cloves; smashed
    2 1/2 lb Butternut squash; peeled,
    - in 1/2" cubes
    1 tb Olive oil; more as needed
    Salt & black pepper
    1 lb Mezze rigatoni or other
    - short pasta
    1/2 c Grated Parmesan; more to
    - serve
    1 Lime; zested, juiced
    1/4 ts Red-pepper flakes (opt)

    Set the oven @ 450+|F/232+|C.

    On a sheet pan, mash together the butter and miso. Add
    the garlic and squash, drizzle with 1 tablespoon olive
    oil, and toss to coat with the miso-butter mixture.
    Sprinkle 1 teaspoon salt and season with pepper. Cook
    until easily pierced with a fork and the raw taste is
    gone, 25 to 30 minutes.

    Meanwhile, bring a large pot of salted water to a boil.
    Add the pasta, adjusting the heat to maintain a gentle
    boil, and cook until just shy of al dente. Reserve 1 cup
    pasta water, then drain the noodles. If done before the
    squash, drizzle with olive oil to prevent the noodles
    from sticking together. Leave in the sink to drain.

    When the squash is done, return the pasta to the pot
    over low heat. Scrape in squash, garlic and any liquid
    that accumulated, then add the Parmesan and 1/2 cup
    pasta water, stirring well until the noodles have a
    light sheen to them. If it appears dry, add more pasta
    water a tablespoon at a time until you reach your
    desired consistency. Stir in the lime zest and juice,
    season to taste with salt, and top with pepper and
    red-pepper flakes, if using.

    Serve with extra cheese.

    TIP: Peeling and cutting the squash is the hardest and
    most time-consuming part of this recipe, so you can make
    it easier by using pre-cut squash or by softening the
    skin before cooking. To do so, trim the ends, prick the
    skin all over with a fork and microwave for 3 to 3 1/2
    minutes. This softens the skin and flesh - without
    cooking it too much - to make it easier to cut. Hold the
    squash with a kitchen towel, then use a vegetable peeler
    to remove the skin, and continue to cut from there.

    By: Yasmin Fahr

    Yield: 4 servings

    ECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "It won't bug you if you don't think about it" -- Calvin
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Fri Oct 22 22:44:00 2021

    Quoting Ruth Haffly to Jim Weller <=-

    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved

    Sand sounds logical but gravel?

    Screened fine gravel or crushed stone, 2 to 4 mm in size works
    better than sand.

    Chinese style ox tails:

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

    Title: Caramelised Braised Oxtail
    Categories: Beef, Chinese
    Yield: 4 servings

    400 g Beef oxtail; 4 md chunks
    6 l Water; cold
    1 c Xhao hsing wine
    3 Onions- spring; 1/2ved
    6 Ginger shards
    6 Garlic cloves; crushed
    1 l Vegetable oil
    2 tb Peanut oil
    3 tb Sugar- palm; crumbled
    2 1/2 tb Fish sauce
    1/3 c Stock- chicken
    2 tb Lemon juice
    1/2 Cucumbers- Lebanese sl long
    1 pn Sichuan pepper and salt
    1 pn Pepper- white
    1 Lemons; halved
    PASTE:
    3 Garlic cloves; crushed
    3 Ginger shards
    1 tb Peppercorns- white
    3 Cilantro roots; chop rough
    1/2 ts Sea salt

    The soft texture of the oxtail contrasts beautifully with the
    crunchy white peppercorns, while the sweet, caramelised, gamey
    flavour of the oxtails is perfectly balanced by the sharp, sour
    citric acid of the lemon. The oxtail must be braised until it is
    almost falling off the bone. The caramelisation creates a
    delicious, thick, glossy sauce.

    Place oxtail in a pot, cover with cold water and bring to the
    boil. Simmer the oxtail for 20 minutes then strain through
    a-colander, discarding the water. Rinse oxtail thoroughly under
    cold water and drain well. This process rids the meat of any
    impurities prior to braising.

    In a 10-litre stockpot, combine the 6 litres cold water with the
    wine, shallots, ginger, garlic and oxtail. Bring to the boil and
    simmer for 2-3 hours or until the oxtail is soft and gelatinous.
    Skim stock regularly, using a ladle.

    Remove oxtail from the stock with a slotted spoon and drain well,
    discarding the stock. Allow oxtail to cool at room temperature
    then place in refrigerator, covered, for 3-5 hours or until the
    meat is firm (this makes the deep-frying less messy and
    dangerous). Heat vegetable oil in a hot wok until the surface
    seems to shimmer slightly.

    Carefully deep-fry oxtail in batches until crispy and a dark
    golden brown; remove and drain on kitchen paper. Pour off oil and
    wipe out the wok with kitchen paper.

    The oxtail is now ready to be caramelised. Pound all the paste
    ingredients with a pestle and mortar until you have a fine paste.
    Heat peanut oil in a hot wok, add paste and stir-fry for 1 minute
    or until fragrant. Quickly add palm sugar and fish sauce, stirring
    constantly - the paste should start to caramelise within a minute
    or two. Add oxtail and stir continuously for 1 minute, coating it
    in the caramel mixture. Add stock and lemon juice, then simmer for
    5 minutes.

    Serve in a shallow bowl, and garnish with cucumber slices, Sichuan
    pepper and salt, white pepper and lemon halves. Serve with rice as
    a meal for 2 or as part of a banquet for 4

    Recipe by: Kylie Kwong, Chinese-Australian television chef,
    author, television presenter and restaurateur.

    Typed by: Kevin Symons

    MMMMM

    Cheers

    Jim


    ... I've picked up rocks from distant moons astronomers will discover soon

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    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dale Shipp@1:261/1466 to Dave Drum on Sat Oct 23 00:58:06 2021
    On 10-22-21 05:53, Dave Drum <=-
    spoke to Dale Shipp about de-icing <=-

    The two cars we got rid of when we changed residents were 20 and 17
    years old. Neither of them had any after market treatment. Both of
    them had finish and undercarriage as good as new when we sold them
    except for minor parking lot dents. No sign of rust or peeling paint.

    I know your place on Hesperus had a capacious garage - which you used.
    So, your cars seldom sat out in the weather. And I'd be willing to bet

    True that could have been a factor, one that we no longer have.

    that they were washed often. Two factors in extending the life of

    About the only time they got washed was when they went to our mechanic
    for servicing -- which might have been six months to a year apart.

    paint and undercart. As I told Married Ruth my BMW needed to have the
    hood & bumper cover re-clear coated as the bumper cover was looking thoroughly disreputable and the "holidays" in the clear coat on the
    hood were only going to get larger w/time.

    This stew sounds good, and I would readily buy it in a restaurant. But
    I cannot see myself ever making it (nor being able to get all of the ingredients).

    The only thing I saw in there even approaching "exotic" is the
    saffron. And that's easily obtainable at most real grocery stores.
    What would you not be able to get. Just curious.

    I would not call them exotic, but I cannot recall seeing veal bones or
    even veal in our grocery stores. You are fortunate enough to have a
    personal butcher who could stock or obtain them. When we had large
    freezer capacity, we always had a leftover ham bone there -- usually to
    be used later on in split pea soup or other sort of bean soup. Not, not
    so likely. Saffron we have in our current pantry -- but have had one
    container for decades. If we went to the nearby Asian market I would
    expect to find salt pork, but not so likely at my local Giant.


    ... Shipwrecked in Silver Spring, Maryland. 01:05:58, 23 Oct 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Dale Shipp on Sat Oct 23 05:44:00 2021
    Dale Shipp wrote to Dave Drum <=-

    The two cars we got rid of when we changed residents were 20 and 17
    years old. Neither of them had any after market treatment. Both of
    them had finish and undercarriage as good as new when we sold them
    except for minor parking lot dents. No sign of rust or peeling paint.

    I know your place on Hesperus had a capacious garage - which you used.
    So, your cars seldom sat out in the weather. And I'd be willing to bet

    True that could have been a factor, one that we no longer have.

    that they were washed often. Two factors in extending the life of

    About the only time they got washed was when they went to our mechanic
    for servicing -- which might have been six months to a year apart.

    OK. Every time I saw either of them they were clean .... so, I made the assumption.

    paint and undercart. As I told Married Ruth my BMW needed to have the
    hood & bumper cover re-clear coated as the bumper cover was looking thoroughly disreputable and the "holidays" in the clear coat on the
    hood were only going to get larger w/time.

    This stew sounds good, and I would readily buy it in a restaurant. But
    I cannot see myself ever making it (nor being able to get all of the ingredients).

    The only thing I saw in there even approaching "exotic" is the
    saffron. And that's easily obtainable at most real grocery stores.
    What would you not be able to get. Just curious.

    I would not call them exotic, but I cannot recall seeing veal bones or even veal in our grocery stores. You are fortunate enough to have a personal butcher who could stock or obtain them. When we had large freezer capacity, we always had a leftover ham bone there -- usually to
    be used later on in split pea soup or other sort of bean soup. Not,
    not so likely. Saffron we have in our current pantry -- but have had
    one container for decades. If we went to the nearby Asian market I
    would expect to find salt pork, but not so likely at my local Giant.

    I can get all of that stuff at Hy-Vee (our Mid-west Wegman's equivalent)
    or Humphrey's. Probably at Magro's Meats, too, but I don't shop there as
    often so I'm not as familiar with their stock.

    Humphrey's also stocks (and sells a lot of) large, smoked, pork thigh
    bones and smoked pig ears for doggie treats.

    My housemate's grand-dogs love 'em.

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

    Title: Roasted Pig's Snoots & Ears
    Categories: Offal, Citrus, Vegetables, Herbs
    Yield: 4 servings

    Pig snoots and ears; cleaned
    - hair (bristles)
    Sour orange juice
    Oregano
    Salt & black pepper
    1 Bouillon cube
    Lots of garlic

    Clean well and cut the snouts and ears in small pieces.
    Put in pressure cooker until very soft.

    I like to add garlic to the water in which you soften
    the snouts and ears in the pressure cooker, as it helps
    with the flavor.

    Once soft, season well, putting special emphasis in the
    garlic (spread seasoning and salt all over)

    Put in the oven until it gilds and turns a bit crunchy.

    Serve with hot sauce(s) on the side.

    by Arturo Feliz-Camilo

    RECIPE FROM: https://cookeatshare.com

    Uncle Dirty Dave's Archives

    MMMMM


    ... On the other hand, you have different fingers.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Oct 22 13:30:07 2021
    Hi Dave,

    Sand sounds logical but gravel?

    Pea gravel. Between large grains of sand and smallish rocks.

    I still wouldn't want a chunk to hit the windshield.

    It's startling when you hear that "WHACK". They don't all break or
    chip the glass, though. Still, too much if it can leave tiny pits. I

    Yes, we got a good sized "ding" in the windshield on our trip out west
    this year. Also probably added some minor ones but the big one was quite
    the "what just hit the window & where?" reaction. It's up near the top
    so we've not done anything about it yet.

    bought
    a "rust-free" Arizona car one time that was, if fact, rust free. But
    the windscreen needed replacing as it had been sandblasted and when
    the light was from certain angles it was hard/nearly impossible to see

    Quite understandable; our truck's windshield was that way when we bought
    it. One of the first things we did with it when we got it back to NC was
    to get it replaced. It's almost to the point where it wouldn't hurt to
    have another new one put in.

    of. My current BMW was used to travel to the Chicago area often -
    where they use sand on slick roads. I had to replace the windscreen
    and have
    the clear coat on bumper cover and hood re-done at the body & fender.


    Sounds like the front end took abeating--but better that than the whole vehicle.

    pickup truck until 2001. It was on its second engine but had the
    original paint job, sun faded but rust free, except for small spots
    where it had been scratched or dented.

    In states that use salt, it would have been rusted out before it
    was very old.

    Unless undercoated and/or washed regularly. A thick, abrasive-
    resistant, solution put on your vehiclegCOs undercarriage, protecting
    its most exposed areas from moisture, dirt, salt, and more. (Also
    making some repairs more difficult- it's a trade-off. UDD)
    Ziebart is big in the undercoating biz.

    OK, I remember that name from my distant past. I don't know if my folks ever got it done to their cars but they traded every few years anyway
    so it probably wasn't much of an issue. Starting in the mid 60s (after
    Mom started working for the school), they bought new instead of newer vehicles.

    So the problems got passed along before your parental units had to
    deal with them. Bv)=

    Yes, they traded just before potential problems erupted.


    Title: Split Pea Soup w/Ham Hocks
    Categories: Soups, Vegetables, Pork
    Yield: 7 Servings


    I use home made chicken stock, not as many herbs & spices and more veggies. Usually it's a clean out the fridge of bits & pieces--onion, celery, potato, and carrot have all found their way into the soup. Sometimes I'll add a can of tomato sauce as part of the liquid. No
    matter what, it doesn't last long around here.

    If I have stock to hand I'll use that in place of the soup base and
    the water. But I make stock a lot less often than I cook stuff that
    I'd use it in. So the chicken base is a good trade off.

    This is my go-to recipe for stock. Pay particular attention to the
    last 'graph of the directions.


    When the stock is cold, remove the layer of fat that
    has formed on the surface. You will have about 2-1/2
    quarts of stock. It is a great aid and comfort to
    always have on hand good home-made beef, chicken or
    veal stock, but you have to be realistic. You must
    gauge your stock-making by the space you have to keep
    it in. Two or three days is about as long as you
    should keep stock in the refrigerator; if you keep it
    longer you should remove it and boil it up again
    before using. If you want to keep it for much longer
    periods of time, freeze it. You can safely keep stock
    frozen for up to three months.

    I keep the layer of fat on; it adds to the flavor. Usually I'll pour it
    into pint/quart jars and pop them in the fridge. When I need some, I'll
    nuke it to a boil before using. I've also frozen it--for longer than 3
    months with no ill effects, bringing to a boil before use.

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


    ... Some are so educated they can bore you on almost any subject

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:229/452 to Ruth Haffly on Sun Oct 24 09:56:46 2021
    Ruth Haffly wrote to Dave Drum <=-

    Sand sounds logical but gravel?

    Pea gravel. Between large grains of sand and smallish rocks.

    I still wouldn't want a chunk to hit the windshield.

    It's startling when you hear that "WHACK". They don't all break or
    chip the glass, though. Still, too much if it can leave tiny pits. I

    Yes, we got a good sized "ding" in the windshield on our trip out west this year. Also probably added some minor ones but the big one was
    quite the "what just hit the window & where?" reaction. It's up near
    the top so we've not done anything about it yet.

    If there is a chip - there are several national auto-glass companies
    that repair those so that they do not cause a crack-line to radiate out
    from the chip site. It's not expensive. I used a local company the last
    time I needed that service and they whacked me U$35. Which is cheaper
    than a new windscreen. Bv)=

    bought
    a "rust-free" Arizona car one time that was, if fact, rust free. But
    the windscreen needed replacing as it had been sandblasted and when
    the light was from certain angles it was hard/nearly impossible to see

    Quite understandable; our truck's windshield was that way when we
    bought it. One of the first things we did with it when we got it back
    to NC was to get it replaced. It's almost to the point where it
    wouldn't hurt to have another new one put in.

    Shop around for the best price. Most of the auto glass shops here will
    come to you to do a windscreen replacement - which is *much* more to my
    liking than driving to their shop and hanging out for a few hours.

    8<----- CHOP ----->B

    When the stock is cold, remove the layer of fat that
    has formed on the surface. You will have about 2-1/2
    quarts of stock. It is a great aid and comfort to
    always have on hand good home-made beef, chicken or
    veal stock, but you have to be realistic. You must
    gauge your stock-making by the space you have to keep
    it in. Two or three days is about as long as you
    should keep stock in the refrigerator; if you keep it
    longer you should remove it and boil it up again
    before using. If you want to keep it for much longer
    periods of time, freeze it. You can safely keep stock
    frozen for up to three months.

    I keep the layer of fat on; it adds to the flavor. Usually I'll pour it into pint/quart jars and pop them in the fridge. When I need some, I'll nuke it to a boil before using. I've also frozen it--for longer than 3 months with no ill effects, bringing to a boil before use.

    And I use it for "schmaltz" and cook potatoes and other things in it.
    I'm not of Jewish descent but I seem to use a lot of their cooking tips/tricks.

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

    Title: Schmaltz Roasted Potatoes w/Crunchy Sage
    Categories: Five, Potatoes, Poultry, Herbs
    Yield: 2 Servings

    2 lg Russet baking potatoes
    1/2 c Chicken schmaltz
    1 tb Olive oil
    1 Handful fresh sage
    Salt & pepper

    Set oven @ 375ºF/190ºC.

    Meanwhile, peel and roughly chop potatoes into medium
    size chunks. Boil in a large pot for approximately 8
    minutes until you can easily puncture them with a knife,
    but so that they are still solid.

    Spoon your schmaltz into a medium roasting tin. Place
    it on your stovetop or (briefly) inside your oven,
    until the fat is mostly melted. Remove from heat.

    Drain the potatoes and place them in the roasting tin.
    Stir gently to distribute the now-liquid fat, then
    drizzle in the oil. Bake for approximately 15 minutes.

    Meanwhile, gather and chop your sage, if applicable.
    After about 15 minutes of baking, remove the potatoes,
    add the sage, and gently stir again. Place back in the
    oven for 5-10 minutes, or until potatoes are fully
    cooked and beginning to brown. At this point, move the
    roasting tin to the top shelf, turn your oven to broil,
    and monitor the potatoes until they are nicely browned
    and glistening.

    Remove from the pan using a slotted spoon (feel free to
    reserve some of the grease for dripping on the potatoes,
    though!), and be sure to fish out the little pieces of
    schmaltz-fried sage. Top with salt and pepper to taste,
    and serve immediately.

    These are also excellent as leftovers, but be aware:
    they will lose their signature crunchiness. I like to
    refresh and reuse them by frying them alongside my
    sizzling bacon in the morning! If schmaltz-roasted
    potatoes weren't decadent enough for you, try schmaltz-
    roasted, bacon grease fried breakfast potatoes.

    I make no apologies.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Eat breakfast like a king, lunch like a prince, and dinner like a pauper. --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Sat Oct 23 14:28:43 2021
    Hi Jim,

    Up here we use calcium chloride mixed with sand on airport runways
    but straight up sand and gravel on roadways for salt-free improved

    Sand sounds logical but gravel?

    Screened fine gravel or crushed stone, 2 to 4 mm in size works
    better than sand.

    OK, I was thinking more along the lines of a pea, or larger. The smaller
    the better for keeping windshields intact.

    Chinese style ox tails:

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

    Title: Caramelised Braised Oxtail
    Categories: Beef, Chinese
    Yield: 4 servings

    400 g Beef oxtail; 4 md chunks
    6 l Water; cold
    1 c Xhao hsing wine
    3 Onions- spring; 1/2ved
    6 Ginger shards
    6 Garlic cloves; crushed
    1 l Vegetable oil
    2 tb Peanut oil
    3 tb Sugar- palm; crumbled
    2 1/2 tb Fish sauce
    1/3 c Stock- chicken
    2 tb Lemon juice
    1/2 Cucumbers- Lebanese sl long

    So what is a Lebanese cucumber? I know the standard American and the
    long skinny ones (English?) but have never heard of a Lebanese cucumber.

    3 Cilantro roots; chop rough

    These I'd probably omit as Steve tastes soap whenever he has cilantro. I
    can tolerate a small amount but after I reach my limit, no more!

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


    ... MEMORY...The thing I forget with.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Oct 24 21:27:24 2021
    Hi Dave,


    It's startling when you hear that "WHACK". They don't all break or
    chip the glass, though. Still, too much if it can leave tiny pits. I

    Yes, we got a good sized "ding" in the windshield on our trip out west this year. Also probably added some minor ones but the big one was
    quite the "what just hit the window & where?" reaction. It's up near
    the top so we've not done anything about it yet.

    If there is a chip - there are several national auto-glass companies
    that repair those so that they do not cause a crack-line to radiate

    One of them did the last windshield replacement. The big chip isn't a
    star crack so it has kept its shape. If it ever does start to spread,
    we'll take appropriate action.


    out from the chip site. It's not expensive. I used a local company the last time I needed that service and they whacked me U$35. Which is
    cheaper
    than a new windscreen. Bv)=

    The one Steve used charged, IIRC, $50., not worth filing an insurance
    claim on.


    bought
    a "rust-free" Arizona car one time that was, if fact, rust free. But
    the windscreen needed replacing as it had been sandblasted and when
    the light was from certain angles it was hard/nearly impossible to see

    Quite understandable; our truck's windshield was that way when we
    bought it. One of the first things we did with it when we got it back
    to NC was to get it replaced. It's almost to the point where it
    wouldn't hurt to have another new one put in.

    Shop around for the best price. Most of the auto glass shops here will come to you to do a windscreen replacement - which is *much* more to
    my liking than driving to their shop and hanging out for a few hours.

    I know, I've seen ads for one of the national ones (tho not in the past
    18 months or so).

    8<----- CHOP ----->B

    When the stock is cold, remove the layer of fat that
    has formed on the surface. You will have about 2-1/2
    quarts of stock. It is a great aid and comfort to
    always have on hand good home-made beef, chicken or
    veal stock, but you have to be realistic. You must
    gauge your stock-making by the space you have to keep
    it in. Two or three days is about as long as you
    should keep stock in the refrigerator; if you keep it
    longer you should remove it and boil it up again
    before using. If you want to keep it for much longer
    periods of time, freeze it. You can safely keep stock
    frozen for up to three months.

    I keep the layer of fat on; it adds to the flavor. Usually I'll pour it into pint/quart jars and pop them in the fridge. When I need some, I'll nuke it to a boil before using. I've also frozen it--for longer than 3 months with no ill effects, bringing to a boil before use.

    And I use it for "schmaltz" and cook potatoes and other things in it.
    I'm not of Jewish descent but I seem to use a lot of their cooking tips/tricks.

    I probably could use it for other things too, but have just kept it as
    part of the stock. The amount I get varies, depending on how fatty the
    chicken was, but it's usually about probably around half a cup. Also,
    when I make stock from a rotisserie chicken, I'll add the jellied juices
    from the bottom of the container, skin, and all the scraps that fall off
    when cutting off various bits. I'll simmer it for a bit, let it cool,
    strain it and pull out the meat. Then the skin & bones get tossed, meat
    gets put aside and the stock poured into jars. It's still hot enough
    that the jar lids seal as the stock cools.

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


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tue Oct 26 04:48:00 2021
    Ruth Haffly wrote to Dave Drum <=-

    out from the chip site. It's not expensive. I used a local company the last time I needed that service and they whacked me U$35. Which is
    cheaper than a new windscreen. Bv)=

    The one Steve used charged, IIRC, $50., not worth filing an insurance claim on.

    That should fall under the "comprehensive" section of your full-coverage policy and have no deductible or cause a rise in rates. My last one I
    called the agent, he asked if I had a shop in mind. He approved of my
    selection and told me to have them bill my insurance company in care of
    his agency .... meaning, I suppose, that he earned his commission on my policies by handling the paperwork.

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

    Title: Rocky Road Pie
    Categories: Pies, Desserts, Nuts, Chocolate
    Yield: 6 Servings

    1/3 c Semi-sweet chocolate chips
    1 1/2 c Half & half or light cream
    1/3 c Chopped nuts
    1 Graham cracker pie crust
    1 pk 4 serving chocolate pudding
    1/3 c Miniature marshmallows
    3 1/2 c (8 oz) whipped topping

    Pour half and half into large bowl. Add pie filling mix.
    Beat with wire whisk until well blended, about 1 minute.
    Let stand 5 minutes. Fold in whipped topping, chocolate
    chips, marshmallows and nuts. Spoon into pie crust.

    Freeze until firm, about 6 hours or overnight. Remove
    from freezer and let stand 10 minutes to soften before
    serving. Store leftover pie in freezer.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Oct 26 14:01:56 2021
    Hi Dave,

    out from the chip site. It's not expensive. I used a local company the last time I needed that service and they whacked me U$35. Which is
    cheaper than a new windscreen. Bv)=

    The one Steve used charged, IIRC, $50., not worth filing an insurance claim on.

    That should fall under the "comprehensive" section of your
    full-coverage policy and have no deductible or cause a rise in rates.

    And just as easy to pay out of pocket, not even bothering the insurance company. It was shortly after our accident in Wyoming and we were
    waiting for that settlement, didn't really want to file a claim on the
    new vehicle on top of the other one.

    My last one I
    called the agent, he asked if I had a shop in mind. He approved of my selection and told me to have them bill my insurance company in care
    of his agency .... meaning, I suppose, that he earned his commission
    on my policies by handling the paperwork.

    That's part of what your premium payment goes for--letting him do the paperwork. (G)

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


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