Ruth Haffly wrote to Dave Drum <=-

Hominy grits in a can? I don't know, count them and them you'll know hominy grits in a can. (G)

AFAIK ready-to-heat-and-eat grits in a can is a non-existent fantasy.

That being said I do not like hominy (it's a texture thing) nor it's ground up form drywall spacle (grits). The only way I will voluntarily
eat hominy is as Corn-Nuts.

But, at least you can eat it. Steve likes corn, and with corn on the
cob season starting soon, there will be lots of temptation. I don't buy
it for myself, tho he says I can, knowing how much he likes it but

I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both strawberries and bananas. Both of which she really liked. For her a 50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can find a
similar aid.

doesn't like the migraines it gives him. One night on our recent trip
we boondocked at a Cracker Barrel and went in for supper (usual plan
when boondocking at a CB). Steve ordered a Campfire Meal, which came
with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Craccker Barrel than lench or supper.
My favourite is Mama's Pancake Breakfast. I liked it even better when I
could get the blackberry topping. Currently they're offering only peach
or apple topping. But the pancakes are good, and of a generous size. And
it's hard to hurt the eggs and meaat. Bv)=

OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
etc.

Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
on this last trip. They're flavored corn puffs; I got the cinnamon
sugar. Will post my opinion of them when I try them.

We don't have any Buc-ees locations here. But they are being threatened.
As if we don't have plenty other fats food choices.

What do vegan zombies say? "Graiiins"

Ever meet any? No, because they don't do meat? (G)

Very Punny!

I like making jokes about vegans but never about tofu,
that's just tasteless.

Agreed, but this thread has some kick to it. Just got back Wed.
afternoon from a 7,200 (+/-) mile trip. For the most part food was
good, some was great, some was meh but that's travel.

Tofu is one of those take-it or leave-it things. If it's in an
Oriental entree and is sauced so there is *some* flavour -- then I'll
eat it as part of the dish. But if the tofu is the main part of the
disk ... No. thank you very much.

I used to press most of the water out, (sometimes) coat it like for schnitzel--flour, egg and bread crumbs, then fry it. Other times I'd
just fry it after pressing and serve it with soy sauce. Good, but I
still will keep eating meat. (G)

Real meat is a lot less work. And for my nickel - more tasty. And I've
no religious or moral reason to not eat meat.

How does one cook a plant-based steak to rare or medium-rare?

Here are two steak recipes. I know which one I'd make. Bv)=

Although I'd eat either.

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

Title: Steak Tartare
Categories: Beef, Snacks, Sauces
Yield: 1 Servings

1/4 lb Fresh, raw sirloin
+=OR=+
1/4 lb Tenderloin beef; in cubes
1/2 ts Capers
1/4 ts Worcestershire sauce
1/4 ts Dijon mustard
1 sl Onion; 1" thick

Place the meat in a blender or food processor and process
until meat is finely chopped. Add remaining ingredients and
repeat processing. Form into ball.

Keep refrigerated until ready to serve.

Serve with cocktail rye bread.

Yield: 1 Cup

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

10 oz Highest-quality beef
- tenderloin; trimmed,
- leaving nothing but dark
- red beef
2 sl Dense, unleavened black
- pumpernickel bread
2 tb Unsalted Irish butter;
- tempered to cool and
- spreadable
4 ts Dijon mustard
2 ts (to 4 ts) Vegemite; to
- taste
1 sm Firm, shiny red onion;
- peeled, thin sliced in
- rings
Coarse salt & fresh ground
- black pepper
2 tb Capers; in brine
1 bn Watercress leaves; stems
- saved for another use
Celery leaves from one
- bunch
6 Sprigs parsley; rough
- chopped
2 tb Worcestershire sauce
2 Egg yolks; raw
+=OR=+
1 Egg yolk; cooked

Place the trimmed beef in the freezer for 20 minutes
while you prep the rest of the ingredients. Meanwhile,
butter the bread, wall to wall, then slather the mustard
evenly among the two buttered slices. Finish each slice
with a healthy schmear of the Vegemite.

In a bowl, toss the red onion slices with a healthy
pinch of salt, allowing the rings to separate, and
soften a bit from the salting. Add the capers with a bit
of their brine and the cress, celery leaves and parsley,
and toss well, making a little salad.

Working quickly, remove the meat from freezer. It will
now be firm and easy to cut. Slice into 1/8" thin
slices. (We often wear doubled-up latex gloves to help
keep the heat from our hands from transferring to the
beef. The warmer the meat, the more difficult to cut
beautifully. Also, this is the occasion for your
sharpest knife.) Shingle the meat slices ever so
slightly, and slice into 1/8" matchsticks.

Turn your cutting board 180 degrees, and cut the
matchsticks into 1/8" tiny dice, resembling the cut
called brunoise.

Transfer your elegantly hand-chopped meat to a glass,
stainless or ceramic bowl, and season with the
Worcestershire sauce, a couple pinches of coarse kosher
salt and a few good grinds of black pepper, and toss
together distributing the seasoning, using a fork.

Distribute the seasoned beef evenly between the two
slices of buttered, seasoned bread, and form into a
patty, more or less, still using the fork. Arrange the
salad over the beef artfully, distributing evenly
between the two portions. Give the whole enterprise a
healthy finishing grind of black pepper.

Nestle each yolk, still in its half shell if using raw,
into the mound, and let each guest turn the yolk out
onto the tartare before eating. If using cooked yolk,
microplane the yolk over the tartare to finish.

by Gabrielle Hamilton

Yield: 2 servings

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

Uncle Dirty Dave's Archives

MMMMM

... "A good order is the foundation of a good meal." -- Dave Drum
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

But, at least you can eat it. Steve likes corn, and with corn on the
cob season starting soon, there will be lots of temptation. I don't buy
it for myself, tho he says I can, knowing how much he likes it but

I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both strawberries and bananas. Both of which she really liked. For her a
50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can
find a similar aid.

We do the simple thing--avoidance. A migraine isn't as easy to handle as
an allergic reaction such as a rash or hives. Not eating corn avoids the migraine and the need for stronger measures. Especially helpful if we're
any place but home and he can't go into a dark room to sleep it off.

doesn't like the migraines it gives him. One night on our recent trip
we boondocked at a Cracker Barrel and went in for supper (usual plan
when boondocking at a CB). Steve ordered a Campfire Meal, which came
with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Craccker Barrel than lench or
supper. My favourite is Mama's Pancake Breakfast. I liked it even
better when I could get the blackberry topping. Currently they're
offering only peach or apple topping. But the pancakes are good, and
of a generous size. And it's hard to hurt the eggs and meaat. Bv)=

I try to avoid heavy carbs like pancakes or syrup. The one night at a CB neither of us felt like eating much so the waitress brought out a kid's
menu. We both found something we wanted with small portions that sat
just right.

OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
etc.

Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
on this last trip. They're flavored corn puffs; I got the cinnamon
sugar. Will post my opinion of them when I try them.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid,
corn nuts and puffed corn--not as dense as corn nuts but denser than
Cheetos or any of the other puffed corn snacks. OK cinnamon taste,
definate sugar. Good for folks who like that kind of stuff but I'll have something else, thank you.

Agreed, but this thread has some kick to it. Just got back Wed.
afternoon from a 7,200 (+/-) mile trip. For the most part food was
good, some was great, some was meh but that's travel.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays showed
no bone fractures (Utah ER thought possible hairline fracture of elbow)
but stitches to stay in at least another week. Also treated that area &
scraped up knee with menuca honey/copper mix for better healing, back
next week and hopefully stitches will come out.

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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Dave Drum <=-

But, at least you can eat it. Steve likes corn, and with corn on the
cob season starting soon, there will be lots of temptation. I don't buy
it for myself, tho he says I can, knowing how much he likes it but

I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both strawberries and bananas. Both of which she really liked. For her a
50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can
find a similar aid.

We do the simple thing--avoidance. A migraine isn't as easy to handle
as an allergic reaction such as a rash or hives. Not eating corn avoids the migraine and the need for stronger measures. Especially helpful if we're any place but home and he can't go into a dark room to sleep it
off.

Never had a migrane headache AFAIK. Beck in my younger years when I was carousing with my pals I had some memorable hangovers with their head
aching and general malaise. But no migraines, thank oyu very much.

doesn't like the migraines it gives him. One night on our recent trip
we boondocked at a Cracker Barrel and went in for supper (usual plan
when boondocking at a CB). Steve ordered a Campfire Meal, which came
with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Cracker Barrel than lench or
supper. My favourite is Mama's Pancake Breakfast. I liked it even
better when I could get the blackberry topping. Currently they're
offering only peach or apple topping. But the pancakes are good, and
of a generous size. And it's hard to hurt the eggs and meaat. Bv)=

I try to avoid heavy carbs like pancakes or syrup. The one night at a
CB neither of us felt like eating much so the waitress brought out a
kid's menu. We both found something we wanted with small portions that
sat just right.

I leave the syrup where found. Not a fan of maple flavour. If I put any
liquid on my pancake/waffle it will be sorghum molasses or honey. Byt,
for rhe most I use jams/preserves or jellies to sweeten things up.

OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
etc.

Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
on this last trip. They're flavored corn puffs; I got the cinnamon
sugar. Will post my opinion of them when I try them.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid, corn nuts and puffed corn--not as dense as corn nuts but denser than Cheetos or any of the other puffed corn snacks. OK cinnamon taste, definate sugar. Good for folks who like that kind of stuff but I'll
have something else, thank you.

So I had to go look up Bub ees on my search engine. Mostly in Texas (home
to much strangeness) as Gas Station/C-Stor or Truvk Stops. Their "mascot"
is cute and just enough different from the original Ipana toothpaste Bucky Beaver mascot to forestall a lawsuit. Bv)=

Agreed, but this thread has some kick to it. Just got back Wed.
afternoon from a 7,200 (+/-) mile trip. For the most part food was
good, some was great, some was meh but that's travel.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of elbow) but stitches to stay in at least another week. Also treated that area & scraped up knee with menuca honey/copper mix for better healing, back next week and hopefully stitches will come out.

One thing I have learned as I get older. We don't heal up as quickly as we
used to did when we wore a younger person's clothes.

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

Title: Beavertails (Queues De Castor)
Categories: Breads, Snacks
Yield: 20 servings

1/2 c Warm water (110oF/43oC)
5 ts Active dry yeast
pn White sugar
1 c Warm milk (110oF/43oC)
1/3 c White sugar
1 1/2 ts Salt
1 ts Vanilla extract
3 lg Eggs; beaten
1/3 c Oil
5 c Whole-wheat flour; divided
1 qt Oil; for frying
2 c White sugar
1/2 ts Ground cinnamon; to taste

Mix warm water, yeast, and 1 pinch of sugar in a large
bowl, and let stand until the yeast begins to foam and
form a creamy layer, about 5 minutes. Stir in milk, 1/3
cup sugar, salt, vanilla extract, eggs, and 1/3 cup
vegetable oil until the sugar has dissolved. Mix in
about half the whole-wheat flour, and stir until the
dough is too stiff to add more flour. Turn the dough out
onto a floured surface, and knead in more flour until
the dough is no longer sticky. Knead until smooth and
elastic, about 10 minutes. Form the dough into a ball,
place into an oiled bowl, and cover. Let rise until the
dough has doubled in size, about 1 hour.

Punch down the dough, knead a few times to reshape it,
and pinch off a piece of dough about the size of an egg.
Roll the dough ball out into an oval shape about 1/4
inch thick. Place finished fried dough on a cloth and
cover while you finish rolling out the pastries.

Heat oil in a deep-fryer or large, deep skillet to
375oF/190oC. Oil should be at least 4" deep. Combine 2
cups of sugar with cinnamon to taste in a shallow dish
or pie plate, and set aside.

Gently lower the pastries, one at a time, into the hot
oil, and fry 1 to 2 minutes per side until golden brown.
Blot excess oil from fried pastries with paper towels;
gently press each pastry into the cinnamon sugar while
still warm. Shake off excess sugar.

COOK'S NOTES: A good trick to help the dough along is to
place a hot tea towel on the top of the bowl while
rising.

TIPS: Don't forget to try a little lemon, or try
spreading some garlic butter and shredded sharp cheese
on top -- or if you can find it, get some maple spread
and spread it on and then drizzle chocolate over the
top!

By Thera Holmes

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

Uncle Dirty Dave's Archives

MMMMM

... "We, um, we, um, we married." Picard/Kamin
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