Howdy! All,

The instructions on the back of a box of Hamburger Helper (TM) says after
I drain the grease off of the cooked Ground Beef (Ground Chuck) in the skillet to add a amount of Hot Water (and sometimes some Milk) to the cooked hamburger.

I use Cold Water instead of Hot Water thinking that Cold Water is Safer to use.

My thinking is that as the HEATED water coming from the Water Heater flows through the water lines in my house to the kitchen faucet and may collect
some impurities from the (Iron, Copper or Plastic) Pipes on its way to the kitchen faucet.

73 de Ed W9ODR . .



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Ed Vance wrote to All <=-

The instructions on the back of a box of Hamburger Helper (TM) says
after I drain the grease off of the cooked Ground Beef (Ground Chuck)
in the skillet to add a amount of Hot Water (and sometimes some Milk)
to the cooked hamburger.

Why in the frimping world would anyone in his right taster ditch all of
that loverly fat?

I use Cold Water instead of Hot Water thinking that Cold Water is Safer
to use.

My thinking is that as the HEATED water coming from the Water Heater
flows through the water lines in my house to the kitchen faucet and may collect some impurities from the (Iron, Copper or Plastic) Pipes on its way to the kitchen faucet.

Or it may not. And you're not considering what it flows through on its
way to your house. So long as you are not in a place like Flint, MI or
Newark, NJ where lead water supply lines are still fairly common then
you're probably all right - hot or cold.

Unless you *need* something to fret and stew about. Then, by all means,
feel free.

This recipe is pounded in straight from my display box of Roadkill
Helper .....

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

Title: Betty Trucker Roadkill Helper
Categories: Pasta, Cheese, Dairy, Herbs, Vegetables
Yield: 6 Servings

MMMMM-------------------------SAUCE MIX------------------------------
4 1/2 c Dehydrated cheese
2 2/3 tb Powdered milk
2 2/3 c Flour
2 ts Onion powder

MMMMM---------------------OTHER INGREDIENTS--------------------------
2 c Macaroni elbows
+=OR=+
1 c Uncooked rice
+=OR=+
2 c Sliced potatoes; dried is OK
2 c Water (1 cup if using fresh
- potatoes)
1/4 c Butter; or more
1 lb Roadkill of choice; bones
- removed as much as you can
- fur/feathers, too
Salt & pepper

Mix the sauce ingredients well and store in an airtight
container. Makes 5 pounds

After removing hide, fur/feathers, and bones/fragments as
best you can chop the meat as fine as you wish and brown
in a skillet. Stir in the pasta, rice, or potatoes then
the water and butter, combining well.

Add a half cup of the Sauce Mix and combine well. Cover
the skillet and simmer until the pasta/rice/potatoes are
cooked to desired soneness.

Season with salt and pepper.

RECIPE FROM: The Back of the Box

Uncle Dirty Dave's Archives

MMMMM

... Bacon's not the only thing that's cured by hanging from a string.
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Dave Drum wrote to Ed Vance <=-

@TZ: ff10

Ed Vance wrote to All <=-

<SNIP>

I use Cold Water instead of Hot Water thinking that Cold Water is Safer
to use.

My thinking is that as the HEATED water coming from the Water Heater
flows through the water lines in my house to the kitchen faucet and may collect some impurities from the (Iron, Copper or Plastic) Pipes on its way to the kitchen faucet.

Or it may not. And you're not considering what it flows through on its
way to your house. So long as you are not in a place like Flint, MI or Newark, NJ where lead water supply lines are still fairly common then you're probably all right - hot or cold.

Unless you *need* something to fret and stew about. Then, by all means, feel free.

<SNIP>

... Bacon's not the only thing that's cured by hanging from a string.
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I do the same thing as Ed Vance. When I was a child I remember my father dumped out the water from our water heater. The water that poured out was full of sediment.

Also, I can't use the water purification system I own with hot tap water, the instructions says that
it can damage the filter. Our city water is safe to drink and doesn't have an off putting
taste but I still prefer to use a water purification system.

So yea, I avoid using water that has been sitting in my water heater's tank for cooking.

... Zoo
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Zoo House wrote to Dave Drum <=-

Or it may not. And you're not considering what it flows through
on its way to your house. So long as you are not in a place like
Flint, MI or Newark, NJ where lead water supply lines are still
fairly common then you're probably all right - hot or cold.

Unless you *need* something to fret and stew about. Then, by all
means, feel free.

<SNIP>

I do the same thing as Ed Vance. When I was a child I remember my
father dumped out the water from our water heater. The water that
poured out was full of sediment.

What you were seeing there was "boiler scale" - which is the sediment
that is present in *all* tap water .... concentrated by years of settling
out of the water that had passed through that heater. Boiler scale is
caused by impurities being precipitated out of the water directly on
heat transfer surfaces or by suspended matter in water settling out on
the metal and becoming hard and adherent. Evaporation in a boiler
causes impurities to concentrate. This interferes with heat transfers
and may cause hot spots.

This happens with cold water also - but not at as great a rate. Heat is
the driving factor through exceeding the threshold solubility of the
waters' mineral content. Most dissolved solids in water become soluble
as the temperature of the water increases.

Also, I can't use the water purification system I own with hot tap
water, the instructions says that it can damage the filter. Our
city water is safe to drink and doesn't have an off putting taste
but I still prefer to use a water purification system.

Obviously you don't live in the Los Angeles Basin nor Slidell, LA.

So yea, I avoid using water that has been sitting in my water
heater's tank for cooking.

Got to do what you've got to do. If it makes your mind easier to go to
all that kerfluffle, then, by all means ........

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

Title: Boilermaker Tailgate Chilli
Categories: Beef, Pork, Vegetables, Chilies, Herbs
Yield: 12 servings

2 lb Coarse ground beef chuck
1 lb Hot Italian sausage
48 oz Can Brooks chilli hot beans
56 oz (2 cans) diced tomatoes;
- w/juice *
6 oz Can Contadina tomato paste
1 lg Yellow onion; chopped
3 Ribs celery; chopped
1 lg Bell pepper; cored, chopped
1 lg Red bell pepper; cored,
- chopped
2 lg Green chilies(Anaheim/NuMex)
- seeded, chopped *
1 tb Bacon bits
4 tb Beef soup base
1/2 c Beer (opt)
1/4 c Mexene or Gebhardt's chilli
- spice mix
1 tb Worcestershire sauce
1 tb Minced garlic
1 tb Dried oregano
2 ts Ground cumin
2 ts Hot pepper sauce (e.g.
- Trappey's Red Devil)
1 ts Dried basil
1 ts Salt; more as needed
1 ts Ground black pepper
1 ts Cayenne pepper
1 ts Paprika
1 ts White sugar

MMMMM-------------------------GARNISHES------------------------------
10 1/2 oz Bag corn chips
8 oz Shredded Cheddar cheese

* You can combine these two by using diced tomatoes
with chopped green chilies - available nearly
everywhere.

Heat a large stock pot over medium-high heat. Crumble
the ground chuck and sausage into the hot pan, and cook
until evenly browned. Drain off excess grease.

Pour in the chilli beans, diced tomatoes and tomato
paste. Add the onion, celery, green and red bell
peppers, chile peppers, bacon bits, bouillon, and beer
(if using).

Season with chilli spice, Worcestershire sauce, garlic,
oregano, cumin, hot pepper sauce, basil, salt, pepper,
cayenne, paprika, and sugar. Stir to blend, then cover
and simmer over low heat for at least 2 hours, stirring
occasionally.

After 2 hours, taste, and adjust salt, pepper, chilli
spice and cumin if necessary. The longer the chilli
simmers, the better it will taste. Remove from heat and
serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and
shredded Cheddar cheese.

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

Uncle Dirty Dave's Archives

MMMMM


... "Write something, even if it's just a suicide note." -- Gore Vidal

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ZOO HOUSE
135 welcome was hot water

Welcome to the Cooking echo. It'll be good to get your
input on the stuff we discuss, and you may start a topic
of your own if you feel like it.

One thing - this is real name echo, which means that
if your BBS account is not in your real name, we need
for you to append your real name to your messages.

Michael Loo, moderator

Easy Halloween spider cookies
categories: holiday, dessert, California
Servings: 48

1/2 c shortening
1 c creamy peanut butter
1/2 c light brown sugar, packed
1/3 c Granulated sugar
1 egg
2 Tb milk
1 ts vanilla extract
1 c all-purpose flour
1/3 c unsweetened cocoa powder
1 ts baking soda
1/2 ts salt
1/3 c granulated sugar, for rolling
48 Rolos or miniature peanut butter cups, unwrapped
96 candy eyes
1 tube black icing

Preheat oven to 375F.

In a large bowl, combine shortening and peanut butter.
Beat until blended. Add brown sugar and 1/3 c sugar.
Beat until light and fluffy. Add egg, milk, and vanilla.
Mix until well blended.

In medium bowl, combine flour, cocoa powder, soda, and
salt. Gradually mix into the peanut butter mixture and
combine well.

Roll dough into 1" balls, then roll in additional 1/3 c
sugar. Place on ungreased cookie sheet 2" apart.

Bake 8 to 10 min until lightly browned. Immediately
press chocolate candies upside down into the middle of
the cookies. Transfer to cooling rack then add the candy
eyes while the chocolate is still slightly soft.

Refrigerator until firm.

Using the tube of black icing, pipe the legs onto each
cookie. Return cookies to the fridge for 10 min to allow
the legs to set.

after Ramona Home Journal 10/17/19
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On 10-22-19 06:41, Dave Drum <=-
spoke to Zoo House about Hot Water <=-

I do the same thing as Ed Vance. When I was a child I remember my
father dumped out the water from our water heater. The water that
poured out was full of sediment.

And I wonder how long it had been accumulating?

What you were seeing there was "boiler scale" - which is the sediment
that is present in *all* tap water .... concentrated by years of

And that is the reason that the appropriate water for Apnea CPAP
machines is distilled water and not any sort of tap or spring water.
All water other than distilled water has minerals in it and when the
sleep machine evaporates such water it will leave a build up of residue
in the compartment. That does not mean that tap or spring water has
impurities that would harm you -- just that it contains disolved
minerals.


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

Title: Pizza Pockets
Categories: Pizza, Sandwich
Yield: 1 Servings

2 Ten oz packages of
Refrigerated crescent roll
Dough
1 1/2 c Prepared spaghetti sauce or
Pizza sauce
1/2 c Shredded mozzarella cheese
1/2 c Chopped ham or pepperoni
1/4 c Parmesean cheese

Unroll dough on a clean dry surface. cut along perforated lines with
scissors or a sharp knife. Place about 2 teaspoons of sauce in the
center half of dough triangles. Spread sauce to within 1/4" of the
edge. (be careful not to touch the edges or it won't seal) Add 1
tablespoon mozzarella and 1 tablespoon of meat on top of the sauce.
Cover each piece with 1 remaining triangle. Using the tines of a fork
press the dough edges together to seal each pocket. Prick holes in
each top with a fork. Place pockets on a baking sheet covered with
cornmeal or vegetable oil spray to prevent sticking. Sprinkle each
with about 2 teaspoons of parmesan cheese. Bake at 425~ for 8-10
minutes or until crust is flaky and golden brown. Meanwhile warm
remaining sauce in microwave and serve for dipping.


From: Merry Date: 11-28
Recipes

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:53:54, 23 Oct 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I do the same thing as Ed Vance. When I was a child I remember my
father dumped out the water from our water heater. The water that
poured out was full of sediment.

And I wonder how long it had been accumulating?

When I lived in the tin can the water heater was from 1974 - same as the
rest of the mobile home. One day it sprung a leak near the bottom. So,
I called my go-to guy for plumbing issues (my brother, Phil) and we went
off to Menard's to get a new unit. As Phil and Brad (his SIL) were in
the process of draining the reservoir and unhooking the wiring and the
pipes the bottom fell totally off. Must have been three inches (more
in a couple areas) of sludge and sediment gathered on the bottom. Phil commented that my electric bill would probably decrease as all that goop
was between the heating element and the water being heated. Not to
mention that I had to have all new supply lines to and from the heater
and to the kitchen and bathroom due to the accumulated scale in both hot
and cold water lines having been disturbed in the process of removal
and replacement, thus restricting the water flow.

What you were seeing there was "boiler scale" - which is the sediment
that is present in *all* tap water .... concentrated by years of

And that is the reason that the appropriate water for Apnea CPAP
machines is distilled water and not any sort of tap or spring water.
All water other than distilled water has minerals in it and when the
sleep machine evaporates such water it will leave a build up of residue
in the compartment. That does not mean that tap or spring water has impurities that would harm you -- just that it contains disolved
minerals.

Same restriction on steam irons ...... wait-a-minit. Does anyone iron
clothes any more? Still, if you do use a steam iron always use distilled
water ..... which you can get from the catch basin of your dehumidifier.

My CPAP has a reservoir with the "distilled" notation on it. Thus far
it's only been filled with air. Bv)= I don't have a problem with the
CPAP drying out my sinuses or air passages.

And there's always some tasty way of opening the sinuses anyway.

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

Title: Toltott Paprika
Categories: Pork, Chilies, Vegetables
Yield: 4 Servings

8 md Tolteni valo paprika; cored*
1 md Onion
4 ts Oil
60 g Rice (1/2 cup)
Salt & pepper
600 g Ground pork (5 1/2 cups)

MMMMM---------------------------SAUCE--------------------------------
1 l Tomato juice (4 1/2 cups)
Celery leaves
3 tb Flour
1 ts (to 2 ts) white sugar

* banana peppers

Stem and core the peppers. Finely chop a quarter of the
onion and saute in hot oil. Add the rice with a little
salt, and cover with water. When almost cooked, set aside
to cool.

Add the ground pork to the rice then season with salt and
pepper. Fill the peppers with the meat mixture to about
1.25cm/1/2" below the edge as the filling expands during
cooking. Bring the tomato juice to a boil and pour around
the stuffed peppers. Add the remaining chopped onion and
celery leaves. Cover and finish cooking over a medium heat
for about 50 minutes.

Remove the peppers from the tomato liquid and discard the
celery leaves and onion. Add flour to the hot butter,
stirring constantly until it turns golden. (Make a roux -
UDD) Use to thicken the tomato juice. Season with sugar.

Finally, return the stuffed peppers to the sauce and let
set for 10 minutes. Serve with a generous dollop of sour
cream.

UDD NOTES: I would strain the juice to get the onion and
celery leaves and add them with a bit of the juice and
puree them. Added back to the juice they should both help
thicken and add flavour.

Recipe courtesy Phil Done

Recipe from: http://anamericaninbudapest.com

Uncle Dirty Dave's Archives

MMMMM

... "Every crowd has a silver lining." -- Phineas Taylor Barnum

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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 10-23-19 11:12, Dave Drum <=-
spoke to Dale Shipp about Hot Water <=-

And I wonder how long it had been accumulating?

When I lived in the tin can the water heater was from 1974 - same as
the rest of the mobile home. One day it sprung a leak near the bottom.
So, I called my go-to guy for plumbing issues (my brother, Phil) and we went off to Menard's to get a new unit. As Phil and Brad (his SIL) were
in the process of draining the reservoir and unhooking the wiring and
the pipes the bottom fell totally off. Must have been three inches
(more in a couple areas) of sludge and sediment gathered on the bottom.

The recommendations are that one should drain the water heater about
once per year -- and no, I don't do that either. But don't be surprised
when mineral deposits etc. build up and rust sets in.

And that is the reason that the appropriate water for Apnea CPAP
machines is distilled water and not any sort of tap or spring water.
All water other than distilled water has minerals in it and when the
sleep machine evaporates such water it will leave a build up of residue
in the compartment. That does not mean that tap or spring water has impurities that would harm you -- just that it contains disolved
minerals.

Same restriction on steam irons ...... wait-a-minit. Does anyone iron clothes any more? Still, if you do use a steam iron always use
distilled water ..... which you can get from the catch basin of your dehumidifier.

The water in the catch basin of a dehumidifier is not exactly pure.
There is a scum on the bottom, and that environment is an easy breeding
place for bacteria.

Here is another sinus opener:-}}


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

Title: HORSERADISH SANDWICH BUTTER
Categories: Sandwiches, Spreads, Sandwich
Yield: 1 Servings

1/4 lb Sweet Butter
2 ts Finely Grated Horseradish Or
2 ts Drained Commercial
Horseradish

Combine ingredients until smooth.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:05:52, 24 Oct 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

And I wonder how long it had been accumulating?

When I lived in the tin can the water heater was from 1974 - same as
the rest of the mobile home. One day it sprung a leak near the bottom.
So, I called my go-to guy for plumbing issues (my brother, Phil) and we went off to Menard's to get a new unit. As Phil and Brad (his SIL) were
in the process of draining the reservoir and unhooking the wiring and
the pipes the bottom fell totally off. Must have been three inches
(more in a couple areas) of sludge and sediment gathered on the bottom.

The recommendations are that one should drain the water heater about
once per year -- and no, I don't do that either. But don't be
surprised when mineral deposits etc. build up and rust sets in.

Hopefully that won't happen here. I do use water directly from the tap
on the bottom of the heater for the pressure washer. However the water
heater itself is an A. O. Smith Fibreglass lined unit so it will likely
outlive me.

The water heater in the mobile home was behind a closet wall in the
master bedroom. Removal and replacement was accomplished by opening the
outside wall then rebuilding things when finished. Better that dragging
the old, rust leaking, tank out of the narrow closet, across a carpeted
floor, up a carpeted hall ..... you get the picture.

And that is the reason that the appropriate water for Apnea CPAP
machines is distilled water and not any sort of tap or spring water.
All water other than distilled water has minerals in it and when the
sleep machine evaporates such water it will leave a build up of residue
in the compartment. That does not mean that tap or spring water has impurities that would harm you -- just that it contains disolved
minerals.

Same restriction on steam irons ...... wait-a-minit. Does anyone iron clothes any more? Still, if you do use a steam iron always use
distilled water ..... which you can get from the catch basin of your dehumidifier.

The water in the catch basin of a dehumidifier is not exactly pure.
There is a scum on the bottom, and that environment is an easy breeding place for bacteria.

Well, I wash and bleach the reservoir tank regularly. Airborne "stuff"
is the only contaminant - but, once it finds other friendly airborne
"stuff" things can get pretty slimy. So, I avoid it by semi-regular
cleaning - and starting out the clean tank with a cap-full of Clorox.

Here is another sinus opener:-}}

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

Title: HORSERADISH SANDWICH BUTTER
Categories: Sandwiches, Spreads, Sandwich
Yield: 1 Servings

1/4 lb Sweet Butter
2 ts Finely Grated Horseradish Or
2 ts Drained Commercial
Horseradish

Oddly, horseradish doesn't open me up. Last night I had a beef melt
slathered with about a tablespoon of decently zippy horseradish. Nary
a drip ..... not even post-nasal. Bv)=

Chilies now ............

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

Title: Dave's Multi-Bean Stew
Categories: Beans, Chilies, Vegetables, Pork
Yield: 6 Servings

1/2 c Dried pinto beans
1/2 c Dried Great Northern Beans
1/2 c Dried Butter beans *
1/2 c Dried Chickpeas (garbanzos)
2 sl Thick-cut bacon
1 ts Bacon dripping from cooking
- bacon
1 md Onion; chopped coarse
3 cl Garlic; mashed
8 oz Can tomato puree or paste
8 oz Can El Pato tomato sauce **
2 ts Ground cumin
1 tb Chilli spice
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed

* Large white lima beans

** Spicy tomato sauce. If unavailable use an 8 oz can
of regular tomato sauce and a tablespoon of Trappey's
(or similar) Red Devil hot sauce.

Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.

NOTE: You can also crock-pot the beans after boiling.

Crisp cook the bacon in a largish non-stick skillet.
Reserve and crumble the cooked bacon to add into the
bean pot or sprinkle as a garnish. Pour off into the
drippings can all but sufficient dripping to saute'
the alliums.

Saute onion and garlic in bacon fat. Add tomato sauces,
chilli spice, salt & pepper, parsley and ground red
pepper with a little water.

Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.

NOTE: This is a multi-bean standalone side dish version
of my chilli beans recipe. It will set your sinuses
free and your taste buds a-tingle.

Recipe and MM Format by Dave Drum

Uncle Dirty Dave's Kitchen

MMMMM

... Getting to work on time makes for a long day!

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

Hi Dave,

Hopefully that won't happen here. I do use water directly from the tap
on the bottom of the heater for the pressure washer. However the water heater itself is an A. O. Smith Fibreglass lined unit so it will likely outlive me.

A.O. Smith water heaters are built right here in Johnson City. My sister used to work on their assembly line years ago.

Well, I wash and bleach the reservoir tank regularly. Airborne "stuff"
is the only contaminant - but, once it finds other friendly airborne "stuff" things can get pretty slimy. So, I avoid it by semi-regular cleaning - and starting out the clean tank with a cap-full of Clorox.

I am allowed to get a new water resevoir for my CPAP machine from the VA every six months along with a new mask, hose, and filters if need be. I try to wash everything at least once a week and yeah, that entiore area is a breeding ground for bad things.

Later,
Sean

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:2304 (1:18/200)

Quoting Ed Vance to All <=-

after I drain the grease off of the cooked Ground Beef

I hope you save it to cook other things with it!

My thinking is that as the HEATED water coming from the Water
Heater flows through the water lines in my house to the kitchen
faucet and may collect some impurities from the (Iron, Copper
or Plastic) Pipes on its way to the kitchen faucet.

Jumping on the tale (sic) end of this thread ...

For most of us the biggest potential threat to health is pollution
in the ground water and waterways from which our cities draw their
water. I am lucky in that respect living where I do.

As for contaminants in the water after it leaves the treatment plant,
municipal governments in Canada stopped using lead pipes around 1960
and have replaced almost all their old lead pipes in the last 60
years. Your EPA didn't ban lead piping until 1986 and your country
still has a lot of it in use. I'm sure you've read about the crisis
in Flint for example.

Iron pipes are old technology too but a little dissolved iron won't
hurt you.

There are even some concerns raised about a number of the plastics
that have been widely used in recent decades but the study results
to date aren't conclusive and there seems to be no perfect
material. (Do not trust reports from companies selling filtration
systems and purifiers on the Internet!)

Once the water gets to your house odds are your domestic lines are
copper, Poly B or Pex and not lead or iron unless you live in an old
house with no recent renovations or upgrades.

Now copper is an essential trace mineral in our diets for a number
of reasons. The minimum RDA is 900 micrograms, the average diet
including drinking water provides 1400 mics and the toxic level is
10,000 mics (on a long term, ongoing basis).

My parents were both self employed assayers (consulting chemists to
the mining industry) and when they bought their first AA (Atomic
Absorption) spectrometer they were concerned about the mineral
content in the water coming into the lab (from our rural well) if it
wasn't distilled first. (We had a small still but it only generated
2 gallons per hour.) The level of detection was 0.5 ppm. There was
no detectable copper in our well water or water that had been
standing in a copper cold water line all night. There was about 0.5
ppm copper in the water that had stood in the hot water line
overnight but none in the fresh water from the hot water heater once
the line was flushed out (which of course is as soon as hot rather
than cold water comes out of the tap. In other words nothing to
worry about. At 0.5 ppm you would need to consume 20 liters (80
eight ounce glasses) of bad water per day before suffering any ill
effects.


Cheers

Jim


___ Blue Wave/QWK v2.20
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SEAN DENNIS wrote to DAVE DRUM <=-

Hopefully that won't happen here. I do use water directly from the tap
on the bottom of the heater for the pressure washer. However the water heater itself is an A. O. Smith Fibreglass lined unit so it will likely outlive me.

A.O. Smith water heaters are built right here in Johnson City. My
sister used to work on their assembly line years ago.

Well, I wash and bleach the reservoir tank regularly. Airborne "stuff"
is the only contaminant - but, once it finds other friendly airborne "stuff" things can get pretty slimy. So, I avoid it by semi-regular cleaning - and starting out the clean tank with a cap-full of Clorox.

I am allowed to get a new water resevoir for my CPAP machine from the
VA every six months along with a new mask, hose, and filters if need
be. I try to wash everything at least once a week and yeah, that
entiore area is a breeding ground for bad things.

Errrrmmmmm .... I was referring to the collection reservoir of the dehumidifier. I dunno where my CPAP is at the moment. I lost a fair
amount of weight a few years ago - and my last "sleep test" shortly
after the diabetic coma episode showed no evidence of apnea. So, I
parked the CPAP on a shelf.

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

Title: Pappadeaux's Alexander Sauce
Categories: Seafood, Vegetables, Chilies, Dairy
Yield: 4 Servings

6 tb Unsalted butter
1/2 c Fine chopped yellow onion
1 1/2 tb Flour
1/2 c Clam juice
2 c Heavy whipping cream
Cayenne pepper
1/2 ts Salt
1/2 ts White pepper
1/2 lb (ea) shrimp; peeled/deveined
- & scallops
8 oz Cooked, peeled crawfish

Heat 3 tablespoons butter in large saute pan, add onion,
and cook until translucent over medium heat. Slowly stir
in flour and cook 2 minutes, stirring continuously.
Blend in clam juice. Gradually add cream, cayenne
pepper, salt, and white pepper. Cook 2 to 3 minutes.
Remove from heat and set aside.

Melt remaining 3 tablespoons butter in another large
saute pan over medium heat, add shrimp and scallops and
saute until they are about three quarters done, about 2
minutes. Add crawfish and saute 30 seconds. Drain
butter, add reserved cream sauce mixture, and stir.
Serve hot over your choice of cooked fish and enjoy.

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

Uncle Dirty Dave's Archives

MMMMM

... Be daring! Mustard instead of mayo on a Wonder Bread bologna sandwich

--- EzyQwk V3.00 01FB001F
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On 2019 Oct 20 14:21:00, you wrote to All:

The instructions on the back of a box of Hamburger Helper (TM) says after I drain the grease off of the cooked Ground Beef (Ground Chuck) in the skillet to add a amount of Hot Water (and sometimes some Milk) to the cooked hamburger.

people are crazy for throwing away all the flavor... i never drain the grease/oil out but i do allow it to cook down and thicken a bit more... fat is actually necessary in our diets... some people think that eating fat will make you fat and that's just not true...

I use Cold Water instead of Hot Water thinking that Cold Water is
Safer to use.

no, the hot water is used so you don't sock the food/pan and then have to get it hot again to finishe the cooking...

My thinking is that as the HEATED water coming from the Water Heater
flows through the water lines in my house to the kitchen faucet and
may collect some impurities from the (Iron, Copper or Plastic) Pipes
on its way to the kitchen faucet.

no... the impurities, for the most part, if there are any sediments, will settle out in the heater tank... what little tiny bit of minerals is picked up from the pipes won't hurt you... there's just not enough time for hurtful levels to be pulled form the pipes...

something else to think about is if the water is taking the minerals as fast as
some folk think it does, why are they not having to replace the pipes after years of use? i mean, surely if the water is removing the minerals, the pipes will be getting thinner and eventual leak/break... the only time i see anything
like that is when reactive sediments are in the water and they cause the pipes
to "salt" by getting a crust on them where some leaking may happen...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... A rhodium plated, rhinestone studded idiot.
---
* Origin: (1:3634/12.73)

Hello Dave.

25 Oct 19 07:00, you wrote to me:

Errrrmmmmm .... I was referring to the collection reservoir of the dehumidifier. I dunno where my CPAP is at the moment. I lost a fair
amount of weight a few years ago - and my last "sleep test" shortly
after the diabetic coma episode showed no evidence of apnea. So, I
parked the CPAP on a shelf.

I'll have to use one for the rest of my life even after the weight is gone. My
esophagus is partially collapsed at the top of my throat and I have a hiatial (sp?) hernia so it's the mask for life.

Still, though, dehumidifiers need to be kept clean for the very same reason, yep. :)

Later,
Sean

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Sean Dennis wrote to Dave Drum <=-

Errrrmmmmm .... I was referring to the collection reservoir of the dehumidifier. I dunno where my CPAP is at the moment. I lost a fair
amount of weight a few years ago - and my last "sleep test" shortly
after the diabetic coma episode showed no evidence of apnea. So, I
parked the CPAP on a shelf.

I'll have to use one for the rest of my life even after the weight is gone. My esophagus is partially collapsed at the top of my throat and
I have a hiatial (sp?) hernia so it's the mask for life.

Sorry for your luck. But, since it's a matter of life or exhaustion and possible termination .... wear the mask. Just not into a bank on payday.

Still, though, dehumidifiers need to be kept clean for the very same reason, yep. :)

Yeah, I know. The first one I had got nasty in a hurry until I caught
on to a cap full (or shot glass) for bleach after washing the reservoir.
Then, one day I took the front cover off to do something and got a look
at the evaporator coils ........... eeeewwwwwwwww.

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

Title: Pumpkin Pie Filling - Part One
Categories: Squash, Spices
Yield: 3 Servings

1 Pie pumpkin
1 c Sugar
1 1/2 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground allspice
1/2 ts Ground ginger
1/2 ts Vanilla extract (opt)
1/2 ts Salt (opt)
4 lg Eggs
3 c Pumpkin glop (ok... "sieved,
- cooked pumpkin")
18 oz Canned evaporated milk

MMMMM---------------------SPECIAL EQUIPMENT--------------------------
1 lg Sharp serrated knife
1 Ice cream scoop
1 lg Microwaveable bowl
+=OR=+
1 lg Pot

Note: if you do not have cinnamon, cloves, allspice and ginger, you
can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly
the same, but it will do.

Note: If you can't get evaporated milk, you can substitute nonfat
dried milk - make it twice as concentrated as the directions on the
box say to reconstitute it. It won't be the same as evaporated milk,
but it ought to come close.

Step 1 - Get your pie pumpkin - "Pie pumpkins" are smaller, sweeter,
less grainy textured pumpkins than the usual jack-o-lantern types.
Grocery stores usually carry them in late September through December
in the U.S. In some parts of the country, they are also called sugar
pumpkins or even "cheese pumpkins". Go figure that one.

TIP: If you're in a pinch and can't find a pie pumpkin, here's a tip:
butternut squash taste almost the same! Commercial canned pumpkin is
from a variety of butternut, not true pumpkins! If you insist on
using a regular Jack O' Lantern type pumpkin, you may need to add
about 25% more sugar and run the cooked pumpkin through a blender or
food processor to help smooth it out.

Just like selecting any squash, look for one that is firm, no bruises
or soft spots, and a good color. One 6" pie pumpkin usually makes one
10 inch deep dish pie and a bit extra; or two 9 inch shallow pies! If
you have extra goop, you can always pour it into greased baking pans
and make a crustless mini pie with the excess (and the cooked pies do
freeze well!)

If you live in the Far East (Thailand, Japan, Korea, Hong Kong, etc.)
and cannot get a pumpkin or a butternut squash, I'm told that
Japanese pumpkins make a great substitute. Just cube the meat into
small cubes and steam them for 35 minutes. The rest of the
preparation is the same and I'm told the taste is great.

Step 2 - Prepare the pumpkin for cooking - Wash the exterior of the
pumpkin in cool or warm water, no soap.

Cut the pumpkin in half. A serrated knife and a sawing motion works
best - a smooth knife is more likely to slip and hurt you! A visitor
suggests using a hand saw.

Step 3 - Scoop out the seeds... And scrape the insides. You want to
get out that stringy, dangly stuff that coats the inside surface. I
find a heavy ice cream scoop works great for this.

Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins
next year, or roasted to eat this year! Place them in a bowl of water
and rub them between your hands. then pick out the orange bits (throw
that away) and drain off the water. Spread them out on a clean towel
or paper towel to dry and they're ready to save for next year's
planting or roast.

CONTINUED IN PART TWO

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: Pumpkin Pie Filling - Part Two
Categories: Squash, Spices
Yield: 3 Servings

PART TWO

Step 4 - Cooking the pumpkin - There are several ways to cook the
pumpkin; just choose use your preferred method. Most people have
microwaves and a stove, so I'll describe both of those methods here.
But others make good arguments in favor of using a pressure cooker or
baking in the oven. At the end of this document, I’ve included
alternative instructions to replace step 4, if you’d rather use a
different method.

Method 1 - Put it in a microwaveable bowl - Remove the stem, and put
the pumpkin into a microwaveable. You may need to cut the pumpkin
further to make it fit. The fewer the number of pieces, the easier it
will to scoop out the cooked pumpkin afterwards.

Put a couple of inches of water in the bowl, cover it, and put in the
microwave.

Method 2 - Steam on the stovetop - You can also cook it on the
stovetop; it takes about the same length of time in a steamer (20 to
30 minutes). I use a double pot steamer, but you could use an
ordinary large pot with a steamer basket inside it!:

Step 5 - Cook the pumpkin until soft - Either way, cook for 15 min on
high, check to see if it is soft, then repeat in smaller increments
of time until it is soft enough to scoop the innards out. Normally it
takes 20 or 30 minutes in total.

Step 6 - Scoop out the cooked pumpkin - Whether you cook the pumpkin
on the stove, microwave, or even the oven, once it is cooked until it
is soft, it is easy to scoop out the guts with a broad, smooth spoon,
(such as a tablespoon). Use the spoon to gently lift and scoop the
cooked pumpkin out of the skin. It should separate easily an in
fairly large chucks, if the pumpkin is cooked enough.

Many times the skin or rind will simply lift off with your fingers
I'll bet you didn't realize making your own pumpkin glop... err,
"puree" was this easy!

Note: there are many varieties of pumpkin and some make better pies
that other (due to sugar content, flavor, texture and water content.
Drier, sweeter, fine-grained pies; the small (8" across) ones called
"pie pumpkins" are best.

Watery pumpkin? If your pumpkin puree has standing, free water, you
may want to let it sit for 30 minutes and then pour off any free
water. That will help prevent you pie from being too watery! Beyond,
that, I have not found that the water makes a difference - I wouldn't
be TOO concerned about it!

Tip from a visitor: "I make my own pumkin pies from scratch all the
time. To eliminate watery pumpkin I strain my pureed pumpkin through
a cloth overnight. If I use frozen pumpkin I do the same again as it
thaws out. It works great and my pies cook beautifully."

Another visitor reported success using coffee filters in a sieve to
drain out excess water.

Again, don't go to great lengths to remove water; the recipe accounts
for the fact that fresh pumpkin is more watery than canned!

Step 7 - Puree the pumpkin - To get a nice, smooth consistency, I use
a Pillsbury hand blender. By blending it, you give the pie a smooth,
satiny texture; rather than the rough graininess that is typical of
cooked squashes.

A regular blender works, too (unless you made a few frozen daiquiris
and drank them first..). Or a food processor or even just a hand
mixer with time and patience.

With the hand blender, it just takes 2 or 3 minutes!

Another visitor says using a food mill, like a Foley Food Mill, with
a fine screen, accomplishes the blending/pureeing very well, too!

Step 8 - Done with the pumpkin! - The pumpkin is now cooked and ready
for the pie recipe. Get the frozen daiquiris out from step 7 and take
a break! :)

Note: You may freeze the puree or pie filling to use it later! Just
use a freezer bag or other container to exclude as much air as
possible. It should last a year or more in a deep freezer. Do NOT can
this! See http://www.pumpkinpatchesandmore.org/pumpkinprecautions.php
for reasons why not.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Warning: Dates in calendar are closer than they appear.

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

Quoting Ed Vance to All on 10-20-19 14:25 <=-

The instructions on the back of a box of Hamburger Helper (TM) says
after I drain the grease off of the cooked Ground Beef (Ground Chuck)
in the skillet to add a amount of Hot Water (and sometimes some Milk)
to the cooked hamburger.
I use Cold Water instead of Hot Water thinking that Cold Water is
Safer to use.
My thinking is that as the HEATED water coming from the Water Heater
flows through the water lines in my house to the kitchen faucet and may collect some impurities from the (Iron, Copper or Plastic) Pipes on its way to the kitchen faucet.

Probably there wouldn't be any real problem with the hot water from the
tap, unless your's is a very old house with ancient pipes.... but in any
case, you could take cold water from the tap, and heat it up in your
microwave or your teakettle, and use the hot water from that.... or do
the same with bottled water... if the pipes are that bad they could also
affect the cold water....

I'm thinking the point of adding hot water instead of cold is to keep
the grease from congealing, and the hamburger from cooling down so that
you'd need to use more heat to get it warm enough again...

ttyl neb

... It is "USER" friendly. But my name doesn't happen to be User.

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