You forgot "phase of the moon" in your list. (G)

Which at least is reasonably predictable.

Same with old Faithful in Yellowstone. It's reasonably predictable now,
not totally, as it was before an earthquake hit the area some years ago.

As with many things, changed circumstances change
the timetables too.

We're in a society where the proteins are reasonably fresh
from reasonably young animals. I have in fact had (and of
course avoid) meat that is gamy enough to cry out for the
boldest condiments available.

I don't recall having any really "gone off" meats either. Probably one
bite and I'd not eat any more if ever they were to cross my fork.

That's what ketchup is for. Speaking of which, I was
offered a tomato pastry just now, and it turned out
to be a flaky Dahishy disk gone somewhat soggy and
filled with a scramble of egg, spinach, green beans,
and goat cheese. Two close encounters in two days.
Luckily, there was Cholula sauce on the side. I ended
up eating the starch and leaving most of the filling.

Wing sauce analogue for pigs. Speaking of which, have
you had pig wings? Essentially a cut of pork shank
that can be held and gnawed like a poultry drumette.

When pigs fly? Never heard of pig wings; sounds like somebody wants to

That of course is the reference.

make more money out of a lesser cut.

I'm not sure it's a lesser cut, just one that sees
fewer applications. And why not improve the chance
of making a sale by tacking on a cute label?

If I only had a brain ... .

I've got one, but sometimes it likes to stray. (G)

What good is it if it goes off by itself?

Gives the cobwebs a chance to clear from its usual residing spot.

Who's to clear the cobwebs?

Sigh! I had a therapy work out today--getting all too familiar with

that > clinic.
Yecch. My friends all seem to be shelling out big
bucks to the physical therapists and chiropractors.

Insurance is covering mine so far. Part of the follow up from the knee replacement.

Good on that, but it's not true in some of the
other cases I've heard about.

Pretty much true for most all of us on the echo, unless we know of a local heavy duty bomb shelter.

I'd rather die. Or, in longhand, life after emerging
from the bomb shelter isn't likely to be much fun.

Don't imagine so.

I bet we could carve the Tootsie Rolls with segments
and gross out even the most intrepid diner.

Probably so.

I'm going to have to buy a penny candy (not a
penny any more) and work on that.

Have at it; at least you can eat the "misfires".

And I kind of like Tootsie Rolls.

One of my sisters, when making spaghetti sauce for the family,

coated > the ground beef with onion salt & garlic salt--it was pure white! I had > a hard time choking down a small portion.
Things it's better not to watch being made - sausages,
the law, and spaghetti sauce!

You can watch my spaghetti sauce being made without problems. I do not
make the version I grew up with.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Ziti with Mexican-Style Meat Sauce
Categories: Ground beef, Mexican, Sauces
Yield: 6 servings

1 lb Ground beef
1 Green pepper,medium,diced
1 Onion,small,diced
2 c Water
1 cn Tomato paste(6oz)
2 pk Pimientos(2oz jar)
1 pk Enchilada-sauce mix(1 1/2oz)
1 pk Ziti macaroni(16oz)

1. Drain and dice pimientos. In 12" skillet over medium-high heat,
cook ground beef, green pepper, and onion, stirring occasionally,
until meat is browned and pepper and onion are tender. Stir in water,
tomato paste, pimientos, and sauce mix; over high heat, heat to
boiling. Reduce heat to low; cover; simmer 15 minutes. Meanwhile,
prepare ziti as label directs. Drain. Serve meat sauce over ziti.
Source unknown

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

You forgot "phase of the moon" in your list. (G)

Which at least is reasonably predictable.

Same with old Faithful in Yellowstone. It's reasonably predictable

now, > not totally, as it was before an earthquake hit the area some
years ago.

As with many things, changed circumstances change
the timetables too.

Which, in this case, makes Old Faithful into Old Almost Faithful. (G)

We're in a society where the proteins are reasonably fresh
from reasonably young animals. I have in fact had (and of
course avoid) meat that is gamy enough to cry out for the
boldest condiments available.

I don't recall having any really "gone off" meats either. Probably

one > bite and I'd not eat any more if ever they were to cross my
fork.

That's what ketchup is for. Speaking of which, I was

I'm not a big user of the stuff. My parents only allowed it on limited
foods, usually just burgers and meat loaf. It was an eye opener when I
shared some fries with a friend on our way home from Scout camp one
year; she dumped ketchup on them and made a taste change that opened my
eyes to other uses of the stuff. At home I still couldn't use it on
other foods but when I was out, I did. (G)

offered a tomato pastry just now, and it turned out
to be a flaky Dahishy disk gone somewhat soggy and
filled with a scramble of egg, spinach, green beans,
and goat cheese. Two close encounters in two days.
Luckily, there was Cholula sauce on the side. I ended
up eating the starch and leaving most of the filling.

Sounds like the pastry had sat arund too long. It might have been good
fresh made but a soggy pastry is not an appetising one.

Wing sauce analogue for pigs. Speaking of which, have
you had pig wings? Essentially a cut of pork shank
that can be held and gnawed like a poultry drumette.

When pigs fly? Never heard of pig wings; sounds like somebody wants

to

That of course is the reference.

Figures. Wondr how many of the younger generation get the allusion.

make more money out of a lesser cut.

I'm not sure it's a lesser cut, just one that sees
fewer applications. And why not improve the chance
of making a sale by tacking on a cute label?

One can try. Sometimes a cutesy name will work, other times, it will
make an otherwise good product fall flat on its face.

If I only had a brain ... .

I've got one, but sometimes it likes to stray. (G)

What good is it if it goes off by itself?

Gives the cobwebs a chance to clear from its usual residing spot.

Who's to clear the cobwebs?

The web master, of course. (G)

Sigh! I had a therapy work out today--getting all too

familiar with > ML> that > clinic.

Yecch. My friends all seem to be shelling out big
bucks to the physical therapists and chiropractors.

Insurance is covering mine so far. Part of the follow up from the

knee > replacement.

Good on that, but it's not true in some of the
other cases I've heard about.

So I understand, and am thankful for what I have.

I bet we could carve the Tootsie Rolls with segments
and gross out even the most intrepid diner.

Probably so.

I'm going to have to buy a penny candy (not a
penny any more) and work on that.

Have at it; at least you can eat the "misfires".

And I kind of like Tootsie Rolls.

Same here.

One of my sisters, when making spaghetti sauce for the

family, > ML> coated > the ground beef with onion salt & garlic
salt--it was pure > ML> white! I had > a hard time choking down a
small portion.

Things it's better not to watch being made - sausages,
the law, and spaghetti sauce!

You can watch my spaghetti sauce being made without problems. I do

not > make the version I grew up with.

Title: Ziti with Mexican-Style Meat Sauce
Categories: Ground beef, Mexican, Sauces
Yield: 6 servings

1 lb Ground beef
1 Green pepper,medium,diced
1 Onion,small,diced
2 c Water
1 cn Tomato paste(6oz)
2 pk Pimientos(2oz jar)
1 pk Enchilada-sauce mix(1 1/2oz)
1 pk Ziti macaroni(16oz)

Interesting, tho I don't know if I'd buy the enchilada sauce mix. I've
made enchiladas before, using a sauce made up from scratch. The mixes
tend to have too many chemicals in them for our liking.


---
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)

On 07-04-19 14:24, Ruth Haffly <=-
spoke to Michael Loo about 627 was weather was <=-

That's what ketchup is for. Speaking of which, I was

I'm not a big user of the stuff. My parents only allowed it on limited foods, usually just burgers and meat loaf. It was an eye opener when I shared some fries with a friend on our way home from Scout camp one
year; she dumped ketchup on them and made a taste change that opened
my eyes to other uses of the stuff. At home I still couldn't use it on other foods but when I was out, I did. (G)

I use ketchup on fries only when the restaurant doesn't have enough
sense to offer malt vinegar.

Curious -- why is this called a "German" meat loaf? I've seen
applesauce used as a substitute for oil in some cake recipes, but never
seen it used in a meatloaf.

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

Title: German Applesauce Meat loaf
Categories: Main dish
Yield: 6 servings

Vegetable oil
1 1/2 lb Ultra-lean ground beef
1/2 lb Ground pork
1/2 c Finely diced onion
1 c Applesauce
1 Egg, beaten to blend
1 c Bread crumbs
3 tb Ketchup
2 ts Salt
1/4 ts Black pepper

Lightly oil a 9 X 5 inch loaf pan. In a large bowl, combine beef,
pork, onion, applesauce, beaten egg, bread crumbs, ketchup, salt and
pepper; mix well. Place mixture in a preheated 350 degree oven 1 1/2
to 2 hours. Let cool 15 minutes. Turn out loaf; slice to serve.
Recipe from John Frase of Nashville, Tenn. "The Great American
Meatloaf Contest Cookbook".
From: Dorothy Thompson Date: 01-30-95

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:27:33, 06 Jul 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

That's what ketchup is for. Speaking of which, I was

I'm not a big user of the stuff. My parents only allowed it on limited foods, usually just burgers and meat loaf. It was an eye opener when I shared some fries with a friend on our way home from Scout camp one
year; she dumped ketchup on them and made a taste change that opened
my eyes to other uses of the stuff. At home I still couldn't use it on other foods but when I was out, I did. (G)

I use ketchup on fries only when the restaurant doesn't have enough
sense to offer malt vinegar.

Sad to say, most places don't offer the malt vinegar. We tried a 5 Guys once--the best thing we were able to say for the one we tried is that it
had malt vinegar for the fries. We thought the burger wasn't that great
and the fries were soggy well beyond reason. Haven't been back to any in
the chain since.

Curious -- why is this called a "German" meat loaf? I've seen
applesauce used as a substitute for oil in some cake recipes, but
never seen it used in a meatloaf.

Title: German Applesauce Meat loaf
Categories: Main dish
Yield: 6 servings

Vegetable oil
1 1/2 lb Ultra-lean ground beef
1/2 lb Ground pork
1/2 c Finely diced onion
1 c Applesauce
1 Egg, beaten to blend
1 c Bread crumbs
3 tb Ketchup
2 ts Salt
1/4 ts Black pepper

I don't see anything that would especially make it German. It does use
ground pork but that's not unusual; I've used pork sausage in my meat
loaf from time to time. Somebody most have just wanted to be a bit odd
with the name, I guess. (G)


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


... Computers run on smoke. They stop when it leaks out.

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