"The Jungle" was the only one of his books I ever read, never read

that > much about Sinclair either.
If you take a look at his bio, you might be less
inclined to believe in him.

OK, if I come across it, I'll take a glance but not go oout of my way to
hunt it down. Not even Wikipedia or other "instant research" forum
either.

The Wikitruth isn't so bad on noncurrent affairs and
subjects that nobody has a vested interest in.

I'll take it in reasonable amounts. Depending on the meat, I'll put

some
If I'm fond of a gravy, a cup or more is in order,
and it serves as soup. I've noted here that I don't
care for soup but will go wild for a decent gravy.

Most of the ones I've had have been flavored flour and water, nothing
worth writing about.

Just depends what the flavorings are.

gravy on it and just about always on mashed potatoes if available.

I've
For me, the once in a blue moon mashed potato
indulgence is an occasion for butter upon butter.

The butter goes in the mashed potatoes when I make them. More could be
added as a topping, if desired, and I will do that if there's either no
gravy or the gravy looks like it's not worth the bother.

You may be able to witness me consuming a mashed
potato substance that is at least 1/4 butter, up to
perhaps 1/2, that is if I can't dodge the potato
bullet altogether.

had mixed success in making it so if he's not busy otherwise, I'll

ask > Steve to make it. (G)
I'm okay at gravy. You might have trouble because the
appropriate whisking requires arm strength and stamina.

That's it as much as any other reason. I'm usually trying to multi task
too, and something ends up being short changed, usually a good gravy.

Got to reexamine your priorities!

I read "fish sucks," language that of course you'd
never use but which would be an apt description for
something I tasted recently that I might or might
not describe here in a future post.

Post it if you dare (G), see if we agree or disagree with you. We've

had > some not so great catfish so usually avoid that; OTOH, flounder
is

usually pretty good.

See writeup of the Valley Inn.

Don't think I have, yet.

The post was called 686 local color Saturday at the Valley Inn
- if others haven't seen it, let me know here and by e-mail.

Seems to be the universal answer, even with Post-its.

I'm all for it, though it should be easy to implement
such a marking procedure on a touchscreen system.

Until the screen gets too smudged up with fingerprints.........

The slovenliness of the user is not the programmer's
problem!

I used to be able to pick a chicken carcass pretty
clean with knife and fork, reasonably quickly, too.
People accused me of wanting to be a surgeon.

I've not been accused of that but do pick it pretty clean.

We each get accused of different things, depending on our
predilections.

By now you've seen that it's an adaptation of a
common mid-Chinese dish.

Seen that.

I'll use chicken broth with beef, not likely beef
broth with chicken. Turkey broth goes well with
both, making chicken a sort of uber-poultry and
beef taste like ostrich. Pork broth goes with
everything (if you're Asian) or nothing (if
you're not).

I usually only have turkey broth on hand in the fall, never have had
pork borth to the best of my knowledge.

Westerners just aren't by and large attuned toward
pork broth, and you of course had additional reasons.

meat should be pork).

OK, pork sounds good.

Didn't use to!

It always has for me; it was Steve that was so anti pork for about 11
years. I'm glad he changed his mind on that tho.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: New England Baked Beans (the real thing)
Categories: Cyberealm, Sides
Yield: 8 servings

3 ts Vinegar
1 1/4 ts Ginger
1 c Sugar
1 tb Catsup
1/4 ts Salt
3 ts Molasses
2 ts Dry Mustard
1/3 lb Salt Pork or 8 slices bacon
6 ea Small Onions quartered

Soak dry beens overnite in water (2 cups of dry beans covered
completly with water) Rinse beans next morning, add water to cover,
put ingredients into pan and par boil them,together for 45 to 60
minutes. (beans are ready for baking when you can remove one with a
spoon, blow on it and the skin shrinks back. Bake in a bean pot for
3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them,
just enough to keep them covered. Stir every now and then.
Note: Old Timers would only use Salt Pork not bacon, my mother said
so! Source unknown

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

On 07-25-19 03:45, Michael Loo <=-
spoke to Ruth Haffly about 715 picnics was overf + t <=-

That's it as much as any other reason. I'm usually trying to multi task
too, and something ends up being short changed, usually a good gravy.

Got to reexamine your priorities!

Agreed.

See writeup of the Valley Inn.

Don't think I have, yet.

The post was called 686 local color Saturday at the Valley Inn
- if others haven't seen it, let me know here and by e-mail.

I checked on DOCs, and it is there (and by inference it is in one of my
earlier QWK packets). I did a search on Michale Loo +686 in subject.
It caught eight 686 posts going back to May 2015. Looks like you reset
your pointer just about every seven months.

Even in my current selection category, I could still find you an
eggplant recipe. I might mention that I went past two recipes. One had eggplant with Feta and the other had eggplant and zuccinni.

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

Title: Roasted Eggplant And Red Pepper Sandwich:
Categories: Low fat, Sandwich, Posted
Yield: 4 Servings

Bread of your choice,
Toasted or not
1 Clove garlic
1 lb Unpeeled eggplant, cut
Crosswise into rounds about
1/2 Inch thick
sl Roasted red bell pepper
Onion
Fresh herbs (basil or
Whatever - optional)
Sliced FF cheese of your
Choice (optional)
Tomato slices (optional)
FF salad dressing/dijon
Mustard (optional)

Arrange eggplant slices in a single layer on a baking sheet coated
with vegetable cooking spray -NOTE- you can slice up an onion and
throw it on the same baking sheet if you'd like roasted onions on
your sandwich as well. LIGHTLY spritz the eggplant (and onion) with
cooking spray. Broil 3 inches from heat for 5 minutes; turn eggplant
(and onion) over and broil an additional 5 minutes or until lightly
browned.

If you like, rub your bread or toast with an unpeeled clove of garlic.
Arrange eggplant, pepper, onion, herbs, tomato, or whatever your
favorite sandwich fixings are on the bread. If you like cheese,
place a slice on top of the whole shebang and nuke or broil until
cheese melts. You can drizzle on some FF salad dressing or spread
some dijon on the top peice of bread. That's it - enjoy!
Date: Wed, 06 Apr 94 08:56:02 PDT
From: <szfast@chip.ucdavis.edu>
Subject: Grilled eggplant/pepper recipe

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:59:03, 26 Jul 2019
___ Blue Wave/DOS v2.30

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

Hi Michael,

If you take a look at his bio, you might be less
inclined to believe in him.

OK, if I come across it, I'll take a glance but not go oout of my

way to > hunt it down. Not even Wikipedia or other "instant research" forum either.

The Wikitruth isn't so bad on noncurrent affairs and
subjects that nobody has a vested interest in.

Seems so from what I've seen of it. I've looked at some things from time
to time but nothing of earthshattering importance.

I'll take it in reasonable amounts. Depending on the meat,

I'll put > ML> some

If I'm fond of a gravy, a cup or more is in order,
and it serves as soup. I've noted here that I don't
care for soup but will go wild for a decent gravy.

Most of the ones I've had have been flavored flour and water,

nothing > worth writing about.

Just depends what the flavorings are.

Whatever the meat was seasoned with. If it's some my mom had cooked,
neither the meaat nor the gravy had that much flavor beyond S&P.

gravy on it and just about always on mashed potatoes if

available. > ML> I've

For me, the once in a blue moon mashed potato
indulgence is an occasion for butter upon butter.

The butter goes in the mashed potatoes when I make them. More could

be > added as a topping, if desired, and I will do that if there's
either no > gravy or the gravy looks like it's not worth the bother.

You may be able to witness me consuming a mashed
potato substance that is at least 1/4 butter, up to
perhaps 1/2, that is if I can't dodge the potato
bullet altogether.

I don't eat too many potatoes, least favorite form is mashed.

had mixed success in making it so if he's not busy otherwise,

I'll > ML> ask > Steve to make it. (G)

I'm okay at gravy. You might have trouble because the
appropriate whisking requires arm strength and stamina.

That's it as much as any other reason. I'm usually trying to multi

task > too, and something ends up being short changed, usually a good gravy.

Got to reexamine your priorities!

When I've got several things to do, it's usually a "OK, what's the
priority here?" and going from there. If it's a case of making gravy or
making sure the noodles don't get overcooked, I'll concentrate on the
latter. Pop them into a covered bowl, then go back to the gravy making.
I can do a decent sauerbraten gravy with gingersnaps if Steve takes over
some of the other tasks for the meal. (G)

I read "fish sucks," language that of course you'd
never use but which would be an apt description for something I tasted recently that I might or might
not describe here in a future post.

Post it if you dare (G), see if we agree or disagree with

you. We've > ML> had > some not so great catfish so usually avoid
that; OTOH, flounder > ML> is

usually pretty good.

See writeup of the Valley Inn.

Don't think I have, yet.

The post was called 686 local color Saturday at the Valley Inn
- if others haven't seen it, let me know here and by e-mail.

OK, I had to look back a bit but did find it.

Seems to be the universal answer, even with Post-its.

I'm all for it, though it should be easy to implement
such a marking procedure on a touchscreen system.

Until the screen gets too smudged up with fingerprints.........

The slovenliness of the user is not the programmer's
problem!

You can't help but leave fingerprints, no matter how clean your hands
are.

I used to be able to pick a chicken carcass pretty
clean with knife and fork, reasonably quickly, too.
People accused me of wanting to be a surgeon.

I've not been accused of that but do pick it pretty clean.

We each get accused of different things, depending on our
predilections.

True. One of my doctors thought Steve was in the medical field from what
he was able to discuss. No, just likes to research things quite
extensively.

By now you've seen that it's an adaptation of a
common mid-Chinese dish.

Seen that.

I'll use chicken broth with beef, not likely beef
broth with chicken. Turkey broth goes well with
both, making chicken a sort of uber-poultry and
beef taste like ostrich. Pork broth goes with
everything (if you're Asian) or nothing (if
you're not).

I usually only have turkey broth on hand in the fall, never have had pork borth to the best of my knowledge.

Westerners just aren't by and large attuned toward
pork broth, and you of course had additional reasons.

Since resolved.

meat should be pork).

OK, pork sounds good.

Didn't use to!

It always has for me; it was Steve that was so anti pork for about

11 > years. I'm glad he changed his mind on that tho.

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


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