Shawn Highfield wrote to All <=-

This is something new, I'm unable to eat meat of any kind now. The
closest I can come is fish and seafood but even that makes me feel
queesy for hours.

So I have found TVP and it's giving me that ground meat kind of
texture (Thankfully I am able to use stock, and can still eat soup).

That's a definite bummer. Since it's all meat it probably wasn't a tick
bite but the Alpha-gal allergy, also known as meat allergy or mammalian
meat allergy. All the Der Bingle search engine tells me is "the
underlying cause of a meat allergy is unknown"

Sorry for your luck. Welcome to the world of Boca Burgers and Fish Stix.

At least you are in Canada where treatment and cure won't pauperize you.

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

Title: Seitan Posole Stew
Categories: Vegan, Stews, Chilies, Citrus
Yield: 1 Stew

1 c Dried posole or canned
- hominy
6 c Water or more
1 ts Sea salt
1 Bay leaf
3 Dried chipotle chilies
1 tb Chilli powder
2 tb Corn or olive oil
1 tb Whole cumin seed
1 lg Onion; fine diced
5 cl Garlic; minced
1/2 c Chopped jalapenos
2 c Cooked seitan; cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice

TO PREPARE POSOLE: rince dried posole and soak overnight
(or up to 24 hours).

Rinse and place in heavy pot with enough water to cover.
Bring to a boil, then add sea salt, chipotle chilies and
bay leaf. Cook for 3-4 hours, until tender, adding water
as necessary. You can also pressure cook posole for one
hour and simmer for an additional hour. The goal is to
have the posole kernels split open and tender in a
gently flavored broth.

TO PREPARE STEW: saute cumin, onions, garlic and
jalapenos in oil with a pinch of sea salt. When cumin
is fragent and onions are translucent, add seitan cubes
and continue to saute until seitan is seared. Add
oregano and sage and saute for one more minute. Add
mixture to posole and continue to cook for one hour.

Taste and adjust seasonings about ten minutes before
finishing. Add lime juice 5 minutes before finishing.
Garnish with chopped tomatoes, avocado and cilantro.

Serve with warm tortillas.

COOK'S NOTE: when using canned posole or hominy, pre-
soak the chipotles and chop finely before adding with
bay leaf and salt. Cook for one hour before proceeding
with the stew directions.

Uncle Dirty Dave's Archives

MMMMM

... "Money is like manure. Only good if you spread it around" Winston Churchill

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

Quoting Dave Drum to Shawn Highfield <=-

mammalian meat allergy. All the Der Bingle search engine tells me is
"the underlying cause of a meat allergy is unknown"

I'm hoping it goes away on it's own. I'm still cooking meat for my
wife and I sneak a taste every so often but every time makes me feel
bad.

Sorry for your luck. Welcome to the world of Boca Burgers and Fish
Stix.

EVen fish causes minor queasy. I'm in hell man.

At least you are in Canada where treatment and cure won't pauperize
you.

If they knew what to test for. I see the doctor again tomorrow and he
will hopefully have some ideas. (That's actually where we left off,
he said "Let me think on this for a bit".

Shawn

... The poor man. He's completely unspoiled by failure.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

On 07-10-19 12:00, Shawn Highfield <=-
spoke to Dave Drum about Unable to eat meat. <=-

I'm hoping it goes away on it's own. I'm still cooking meat for my
wife and I sneak a taste every so often but every time makes me feel
bad.

As Dave Drum said, that is a bummer.

It is interesting that the message that Dave responded to never reached
me nor Doc's Place. I also note that your uplink (Nick) sent this
message to Belgium (Ward), and from there to Finland, Australia,
Australia and finally to the USA (Janis) before coming to me. Do you
know if the message Dave responded to ever left your BBS? I think that
he is known to visit there, as well as many other places.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)


... Shipwrecked on Hesperus in Columbia, Maryland. 02:05:08, 11 Jul 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Shawn Highfield <=-

I'm hoping it goes away on it's own. I'm still cooking meat for my
wife and I sneak a taste every so often but every time makes me feel
bad.

As Dave Drum said, that is a bummer.

It is interesting that the message that Dave responded to never reached
me nor Doc's Place. I also note that your uplink (Nick) sent this
message to Belgium (Ward), and from there to Finland, Australia,
Australia and finally to the USA (Janis) before coming to me. Do you
know if the message Dave responded to ever left your BBS? I think that
he is known to visit there, as well as many other places.

I just went back and looked at Doc's and the header said:

From: DAVE DRUM Number: 57023
To: SHAWN HIGHFIELD Date: 7/10/2019 11:35 AM
Subject: Unable to eat meat. Reference: None
Read: No Private: No
Conference: COOKING Attachment: None

(Through the magick of cut & paste)

It also has appeared at Janis' Prism, Outpost and Waldo's/SESTAR. Dunno
how it missed you. <SHRUG>

Too bad even seafood makes him queasy

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

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 servings

1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together the shrimp, 1 tablespoon
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).

To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.

by Ali Slagle

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Humour is everywhere, in that there's irony in most everything a human does.v
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Shawn Highfield <=-

wife and I sneak a taste every so often but every time makes me feel

As Dave Drum said, that is a bummer.

Sure is!

that he is known to visit there, as well as many other places.

No idea. Would involve me looking at log files to know and quite
frankly that sounds like too much work. Lack of energy from lack of
eating meat you understand. ;)

Shawn

--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Dave Drum to Dale Shipp <=-

Too bad even seafood makes him queasy

Wife was a cheap date for her birthday yesterday she decided at the
last minute she wanted nacho's and the bar across the street had them
on 1/2 price (and they didn't have meat). LOL She had a double rum,
I had a club soda we shared teh nacho's total bill $25, enough left
overs for 4 people. LOL

Shawn

... It is not enough to succeed. Others must fail.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

On 2019 Jul 11 02:01:04, you wrote to Shawn Highfield:

I'm hoping it goes away on it's own. I'm still cooking meat for my
wife and I sneak a taste every so often but every time makes me feel
bad.

As Dave Drum said, that is a bummer.

no doubt... i can't imagine having to deal with that... but i have recently been living on a lot more of a vegetarian type diet... mostly pintos and similar beans (navy, northern, black, red, etc)...

a pot (starts as 1 pound or 2 cups dried) lasts me for a week or more... sometimes i even have some meat and bones (pork neckbones, may be smoked) i can
toss in it... depending on how i cook them, i can have a pot of formerly dried
beans ready to eat in four hours... two to three days if i take the slow route
and crockpot them... the four hour run is generally with the soak time being 30 to 45 minutes in a pressure cooker... then i drain (or not) the water and cook them for a few more hours without the pressure...

if i throw in some meat and bones, then i move the beans (and maybe the water) to another pot temporarily so i can pressure cook the meat and bones... they go
in straight from the freezer and pressure cook for 35 to 45 minutes... then i put the beans back in and add seasonings so everything can cook over medium-low
heat and come together... there may be another 30 minutes persure cooking after the beans, meat and bones have been mixed together...

It is interesting that the message that Dave responded to never
reached me nor Doc's Place.

AFAICT, it never reached here, either... and since dave's quote header doesn't contain the date and time of the original message, i/we don't even have a target date to look back to... it could be a really old message that dave decided to respond to, though...

I also note that your uplink (Nick) sent this message to Belgium
(Ward), and from there to Finland, Australia, Australia and finally to
the USA (Janis) before coming to me.

the one you replied to came here via the following path... i have a direct connection with nick boel's system so it branched off to my system before going
completely all around the world like it did in getting to you... it did, however, cross the atlantic twice...

@PATH: 229/452 426 292/854 221/1 6 154/10 3634/12

229/452 : tiny's (shawn highfield)
229/426 : darkrealms (nick andre)
292/854 : many-glacier (ward dossche)
221/1 : RBB (tommi koivula)
221/6 : COW (tommi koivula)
154/10 : pharcyde hub (nicholas boel)
3634/12 : southeast star hub (my system)

Do you know if the message Dave responded to ever left your BBS? I
think that he is known to visit there, as well as many other places.

i may see about setting up a direct connection with nick andre at some point...
i've a few other irons in the fire to deal with at the moment ;)

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... Sometimes I wish I could get a mirror with a better view...
---
* Origin: (1:3634/12.73)

On 2019 Jul 11 07:08:28, you wrote to Dale Shipp:

It is interesting that the message that Dave responded to never
reached me nor Doc's Place. I also note that your uplink (Nick) sent
this message to Belgium (Ward), and from there to Finland, Australia,
Australia and finally to the USA (Janis) before coming to me. Do you
know if the message Dave responded to ever left your BBS? I think
that he is known to visit there, as well as many other places.

I just went back and looked at Doc's and the header said:

From: DAVE DRUM Number: 57023
To: SHAWN HIGHFIELD Date: 7/10/2019 11:35 AM
Subject: Unable to eat meat. Reference: None
Read: No Private: No
Conference: COOKING Attachment: None

the one before that... the first one of those you responded to... i don't find it here on my point system and it should be getting everything... even any dupes that come through...

It also has appeared at Janis' Prism, Outpost and Waldo's/SESTAR.

the above one arrived here but not the first one of shawn's you replied to...

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... Adam's rib became the original bone of contention.
---
* Origin: (1:3634/12.73)

On 2019 Jul 11 12:03:38, you wrote to Dale Shipp:

wife and I sneak a taste every so often but every time makes me feel

As Dave Drum said, that is a bummer.

Sure is!

i feel ya, man...

that he is known to visit there, as well as many other places.

No idea. Would involve me looking at log files to know and quite
frankly that sounds like too much work.

grep makes short work of things like that ;)

Lack of energy from lack of eating meat you understand. ;)

can you eat fat/blubber?

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... No, I won't die for my government... but I WILL kill for my country!
---
* Origin: (1:3634/12.73)

On 07-11-19 07:08, Dave Drum <=-
spoke to Dale Shipp about Unable to eat meat. <=-

It is interesting that the message that Dave responded to never reached
me nor Doc's Place. I also note that your uplink (Nick) sent this
message to Belgium (Ward), and from there to Finland, Australia,
Australia and finally to the USA (Janis) before coming to me. Do you
know if the message Dave responded to ever left your BBS? I think that
he is known to visit there, as well as many other places.

I just went back and looked at Doc's and the header said:

From: DAVE DRUM Number: 57023
To: SHAWN HIGHFIELD Date: 7/10/2019 11:35 AM

That is your message. I was talking about the original message from
Shawn, which you responded to and quoted (in part?). It was not on
Doc's, nor did it get to my feed via Janis.

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

Title: Yorkshire Puffs
Categories: Appetizer, Sthrn/livng
Yield: 7 dozen

1 ts Salt
1/2 c Water; boiling
1/2 c Shortening
1 c Flour, all-purpose
4 Eggs
1 lb Ground beef
1/2 ts Onion salt
1/2 ts Worcestershire sauce
Shortening; hot

Combine salt, boiling water, and shortening. Bring to a boil. Add
flour, all at once, stirring vigorously until ball forms in center of
pan. Cool slightly. Add eggs, one at a time, beating well after each
addition until mixture is smooth. Mixture should be very stiff.

Brown ground beef. Pour off drippings. Add onion salt and
Worcestershire sauce to ground beef and add to puff mixture. Heat
shortening to 365 degrees. Drop puff mixture by teaspoonfuls into hot
shortening. Deep fry 3 to 5 minutes or until golden brown.

SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.
From: Nancy Coleman Date: 25 Jul 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:45:37, 12 Jul 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

It is interesting that the message that Dave responded to never reached
me nor Doc's Place. I also note that your uplink (Nick) sent this
message to Belgium (Ward), and from there to Finland, Australia,
Australia and finally to the USA (Janis) before coming to me. Do you
know if the message Dave responded to ever left your BBS? I think that
he is known to visit there, as well as many other places.

I just went back and looked at Doc's and the header said:

From: DAVE DRUM Number: 57023
To: SHAWN HIGHFIELD Date: 7/10/2019 11:35 AM

That is your message. I was talking about the original message from Shawn, which you responded to and quoted (in part?). It was not on
Doc's, nor did it get to my feed via Janis.

OK. I seem to have picked up the mooky end of the stick on that one. I
just totally mis-parsed the content.

I can't check the source since Tiny's isn't answering up this morning.

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

Title: Tiny Turkey Knaidlach
Categories: Poultry, Dumplings
Yield: 22 Servings

8 oz Ground turkey
1/4 c Fresh chopped parsley
1/3 c Matzo meal
1 lg Egg; lightly beaten
1/8 ts Ground nutmeg
1/2 ts Salt
1/8 ts Pepper

Combine turkey, parsley, matzo meal, egg, nutmeg, salt
and pepper. Chill 2 hours or overnight.

Roll into small balls (1" dia). Drop gently into pot
of boiling water. Cover and cook for 5 to 7 minutes or
until cooked in center.

Chill and reheat when needed.

Makes 20 to 24 balls.

TO REHEAT: Cover with foil and place in a 350°F/175°C
oven.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

From: Http://Myfoxlubbock.Com

MMMMM

... The greatest pleasure in life is doing what people say you cannot do.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

Too bad even seafood makes him queasy

Wife was a cheap date for her birthday yesterday she decided at the
last minute she wanted nacho's and the bar across the street had them
on 1/2 price (and they didn't have meat). LOL She had a double rum,
I had a club soda we shared teh nacho's total bill $25, enough left
overs for 4 people. LOL

That's some high priced rum. Nachos tend to be chea^h^h^h^h inexpensive.
Even with leftovers for four. Bv)=

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

Title: Macho Nachos
Categories: Appetisers, Snacks, Chilies, Dairy, Dips
Yield: 3 Dozen

1 tb Trappey's RED DEVIL cayenne
- pepper sauce (or more)
9 oz Can prepared bean dip
Nachos or tortilla chips
Shredded cheddar cheese
10 oz Guacamole dip (prepared)
16 oz Sour cream
Trappey's Sliced Jalapenos

Stir 1 tablespoon of RED DEVIL into the bean dip and spread
on chips. Sprinkle with cheese and microwave until softened.
Top with guacamole dip and sour cream; garnish liberally
with TRAPPEY'S Sliced Jalapeno Peppers.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... The Blueberry was sad because her mom was in a jam!
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Shawn Highfield on 07-11-19 02:01 <=-

It is interesting that the message that Dave responded to never
reached me nor Doc's Place. I also note that your uplink (Nick) sent
this message to Belgium (Ward), and from there to Finland, Australia, Australia and finally to the USA (Janis) before coming to me. Do you
know if the message Dave responded to ever left your BBS? I think
that he is known to visit there, as well as many other places.

As far as I can tell it didn't leave Tiny's... made it to both sides,
but that was all... and I noted that Dave had answered it from the
Tiny's packet.... I didn't see it anywhere else in my packets...

At least Dave's reply and Shawn's back to him DID make it out...
probably just a momentary glitch... though I have noticed that it's not
the first time that an original message (not a reply) had been stuck
there...

ttyl neb

... It is the destiny of mint to be crushed. - Waverly Root

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Shawn Highfield to Dale Shipp on 07-11-19 12:03 <=-

that he is known to visit there, as well as many other places.

No idea. Would involve me looking at log files to know and quite
frankly that sounds like too much work. Lack of energy from lack of eating meat you understand. ;)

As I told Dale, your original message only got as far as the Pi-side...
I didn't see it anywhere else, just Dave's reply and then yours to
him... and this one also made it around.... :)

ttyl neb

... Windows user's favorite ice cream: Hoggin' DOS.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Mark Lewis to Dale Shipp on 07-11-19 13:05 <=-

It is interesting that the message that Dave responded to never
reached me nor Doc's Place.

AFAICT, it never reached here, either... and since dave's quote header doesn't contain the date and time of the original message, i/we don't
even have a target date to look back to... it could be a really old message that dave decided to respond to, though...

No, it was a current one... the 9th, IIRC... I did see it on both sides
of Tiny's, but nowhere else, and Dave replied from the Ezy-side....

ttyl neb

... When you don't know what you are doing, do it neatly.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Shawn Highfield to All on 09-Jul-2019 13:36 <=-

This is something new, I'm unable to eat meat of any kind now. The closest I can come is fish and seafood but even that makes me feel
queesy for hours.

That's a bummer...

So I have found TVP and it's giving me that ground meat kind of
texture (Thankfully I am able to use stock, and can still eat soup).

Better than nothing, I guess.... :) Good that you can still use the
stock.... I have a girlfriend that developed an aversion to the taste of chicken, and she can't even stand to have something with the stock in it... She's a vegetarian by mostly necessity...

Shawn
... Heads will have to roll!SEEN!BY: 229/452

Hmmmm... that seen by added to the end of the message might be why this
never left your board....? I've not seen that before as part of an
original message.... (I'm answering this offline from the Tinysbbs
[Ezy-side] packet...)

ttyl neb

... Mary had a little lamb, some wine, & a nice dessert!

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

Quoting Dave Drum to Shawn Highfield <=-

That's some high priced rum. Nachos tend to be chea^h^h^h^h
inexpensive. Even with leftovers for four. Bv)=

Keep in mind this is Canada. Everything is very expensive.

Shawn

... The earth is a hollow shell and we live on the inside.

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

Quoting Nancy Backus to Shawn Highfield <=-

Better than nothing, I guess.... :) Good that you can still use the stock.... I have a girlfriend that developed an aversion to the taste

At least I can flavour things still, as well as eat soup. Ah well.

Shawn

... Be vewy, vewy quiet. I'm huntwing tagwines!

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

On 2019 Jul 12 17:24:00, you wrote to me:

It is interesting that the message that Dave responded to never
reached me nor Doc's Place.

AFAICT, it never reached here, either... and since dave's quote
header doesn't contain the date and time of the original message,
i/we don't even have a target date to look back to... it could be a
really old message that dave decided to respond to, though...

No, it was a current one... the 9th, IIRC...

i kinda thought that but there was a small chance ;)

I did see it on both sides of Tiny's, but nowhere else,

ok...

and Dave replied from the Ezy-side....

ain't it just like him to take the easy way out? j/k :lol:

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... Everyone agrees it was a total waste of money.
---
* Origin: (1:3634/12.73)

Shawn Highfield wrote to Dave Drum <=-

That's some high priced rum. Nachos tend to be chea^h^h^h^h
inexpensive. Even with leftovers for four. Bv)=

Keep in mind this is Canada. Everything is very expensive.

Exchange rates aside I have never found the differences dramatic WRT food items. But, then, it has been 15 years or more since I crossed the border.

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

Title: Irish Rover's Unicorn Pub Shepherd's Pie
Categories: Beef, Casseroles, Pastry, Pies
Yield: 6 Servings

2 lb Ground beef
1 c Onion; diced
1 c Carrots; diced
1 c Celery; diced
1 1/2 c Corn niblets
2 cl Garlic; minced
Salt & pepper
1/2 ts Nutmeg
8 oz Beef broth
2 tb Butter; mixed with
2 tb Flour
2 lb Potatoes; cooked, mashed
Butter

Cook ground beef in frying pan until brown. Add onion,
carrots, celery, garlic, salt, pepper and nutmeg. Lower
heat and cook for 10 minutes or until vegetables are
wilted. Add beef broth, bring to a boil. Stir in enough of
the butter/flour roux to make a thick gravy to bind the
filling. Pour into large shallow baking pan and cool. The
filling should be about 1-1/2 inches deep.

Cover the meat mixture in the pan with the corn and then
top with the hot mashed potatoes. Smooth potatoes evenly,
brush surface with butter. Bake at 325øF/160øC for 35-40
minutes.

The Irish Rovers, of "Puff the Magic Dragon" and "The
Unicorn" fame, own a very successful "Old Country Pub" in
Calgary, Alberta. Their Shepherd's Pie is justly famous.
Vincent Lee, kitchen manager at the Unicorn says the
recipe came directly from Ireland via the Irish Rovers
more than 10 years ago.

Calgary Sun, Monday, October 15, 1990

Posted by: Fred Towner

Uncle Dirty Dave's Archives

MMMMM




... "A witty saying proves nothing." -- Voltaire
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Shawn Highfield to Dave Drum on 07-10-19 12:00 <=-

I'm hoping it goes away on it's own. I'm still cooking meat for my
wife and I sneak a taste every so often but every time makes me feel
bad.

Depending on what precipitated the sensitivity to meat, it might could
go on its own, I'd think....

EVen fish causes minor queasy. I'm in hell man.

That's pretty bad...

At least you are in Canada where treatment and cure won't pauperize
you.

If they knew what to test for. I see the doctor again tomorrow and
he will hopefully have some ideas. (That's actually where we left
off, he said "Let me think on this for a bit".

Could it possibly be related to stress...?

ttyl neb

... The computer is fine; I'm experiencing technical difficulties...

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting NANCY BACKUS to SHAWN HIGHFIELD <=-

Depending on what precipitated the sensitivity to meat, it might could
go on its own, I'd think....

I hope so!

Could it possibly be related to stress...?

I don't think so... stress level is quite low right now. But who knows?

Shawn

... Useless Invention: How-to cassettes for the deaf.

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

Hello Dave,

11 Jul 19 07:08 at you wrote to Dale Shipp:

It also has appeared at Janis' Prism, Outpost and Waldo's/SESTAR.

Nick is not connected directly to the NAB which most of the US is for a Fido feed. I'm not directly connected because I have four different Fidonet feeds: Nick is my main Fido feed. Mark Lewis is my RC so I am connected to him for routed netmail though I normally send netmail through Nick directly. I'm connected to Janis for a few echos that involve the IFDC and for my CHWARE filebone connection. I'm also connected directly to Andrew Leary for other Fidonet-related stuff.

Normally, for this echo, my mail goes directly to Nick's system which then connects directly to Janis to distrubute the mail through the NAB. The NAB consists of Janis, Mark, and Dallas Hinton IIRC.

Just a quick clarification. :)

Later,
Sean

... If it pours before seven, it has rained by eleven.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hello Shawn,

13 Jul 19 13:40 at you wrote to Dave Drum:

Keep in mind this is Canada. Everything is very expensive.

I've heard Timmy's is getting expensive!

For my Quebecer friends, poutine is getting super expensive from what they tell me.

Later,
Sean

... Back up my hard disk? I can't find the reverse switch!
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Sean Dennis to Shawn Highfield <=-

I've heard Timmy's is getting expensive!

THe coffee is still priced on par with everyone else... It's just not
that good. McDonalds is the best coffee now. (Strange as that
sounds)

Shawn

... We men can sum up what we know about women in one word - Nothing.

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

Quoting Shawn Highfield to Nancy Backus on 07-13-19 13:42 <=-

Better than nothing, I guess.... :) Good that you can still use the
stock.... I have a girlfriend that developed an aversion to the taste

At least I can flavour things still, as well as eat soup. Ah well.

As I said, better than nothing... :) Hopefully this will eventually
pass, and you'll be back to enjoying meat again... :)

ttyl neb

... A plan so cunning that if it had a tail it would be a weasel.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Mark Lewis to Nancy Backus on 07-13-19 14:15 <=-

It is interesting that the message that Dave responded to never
reached me nor Doc's Place.

AFAICT, it never reached here, either... and since dave's quote
header doesn't contain the date and time of the original message,
i/we don't even have a target date to look back to... it could be a
really old message that dave decided to respond to, though...

No, it was a current one... the 9th, IIRC...

i kinda thought that but there was a small chance ;)

Rather small... ;)

I did see it on both sides of Tiny's, but nowhere else,

ok...

It's not the first time that it has happened.... nor is it likely to be
the last... at least it isn't all the time... :)

and Dave replied from the Ezy-side....

ain't it just like him to take the easy way out? j/k :lol:

Ok, then... Ezycom side of things... But yes.... (G)

ttyl neb

... I'm terribly sorry, but I'm afraid you're just a mirage.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Shawn Highfield to Nancy Backus on 07-21-19 11:41 <=-

Depending on what precipitated the sensitivity to meat, it might could
go on its own, I'd think....

I hope so!

I suppose it might take a while to wear off, though....

Could it possibly be related to stress...?

I don't think so... stress level is quite low right now. But who
knows?

Maybe it was a delayed reaction... like some of my migraines, that show
up when the stress finally lets off.... ;0

ttyl neb

... The answer is "maybe" ... and that's semi-final.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)