If anybody cares the New York Times has done a comparo and rating of the
hot new trend in no beef burgers. Here's the URL

https://tinyurl.com/NO-BEEF-HERE

Me? I'll stick with the real deal - thankewveddymuch. Bv)=

ENJOY!!
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Quoting DAVE DRUM to ALL <=-

If anybody cares the New York Times has done a comparo and rating of
the hot new trend in no beef burgers. Here's the URL

Andrea likes the Beyond Meat ones that are popular here. I prefer the
veggie burgers that aren't pretending to be meat but are just veggie
patties.

On the beef side my body was able to eat veal the other day so maybe
whatever was stopping me from eating beef is going away! (God I hope
so!)

Shawn

... I often quote myself; it adds spice to my conversation.

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SHAWN HIGHFIELD wrote to DAVE DRUM <=-

If anybody cares the New York Times has done a comparo and rating of
the hot new trend in no beef burgers. Here's the URL

Andrea likes the Beyond Meat ones that are popular here. I prefer
the veggie burgers that aren't pretending to be meat but are just
veggie patties.

I tried a "Boca Burger" once. Eeeeewwwwwww!!! Neither catsup nor tartar
sauce could make it palatable. Had a quarter of one of Burger King's "Impossible" Burgers the other day. Better than the Boca Burger but no
where close to being anything I'd spend money on.

On the beef side my body was able to eat veal the other day so maybe whatever was stopping me from eating beef is going away! (God I hope
so!)

Veal is immature beef - maybe you're right. Have you consulted your
health services?

How are you with pork?

The rib tip is a short section that comes off the spare ribs when a
butcher is making a more squared off cut. Some customers and restaurants
like to have just the rib section when they do barbeque and request the
spare rib to be trimmed. The bottom portion that gets trimmed off is
where the rib tips come from.

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

Title: Smoked Pork Rib Tips
Categories: Five, Pork, Fruits, Sauces
Yield: 7 servings

4 lb Rib tips *
1/2 ts Kosher salt per lb of meat
4 tb Meathead's Memphis Dust
- (separate recipe)
1/4 c Apple juice
1/2 c KC-Style BBQ sauce

About the salt. Remember, Morton's Kosher Salt is half
the concentration of table salt so if you use table
salt, use half as much.

PREP. Combine the rub ingredients thoroughly in a bowl.
If the sugar is lumpy, crumble the lumps by hand or on
the side of the bowl with a fork. If you store the rub
in a tight jar, you can keep it for months. If it
clumps, just chop it up. You can also spread it on a
baking sheet and put it in a 225°F/107°C oven for 15
minutes to drive off moisture. No hotter or the sugar
can burn.

Season the rib tips with Kosher salt. If you can, give
the salt 1 to 2 hours to be absorbed. The process of
salting in advance is called dry brining. The rule of
thumb is 1/2 teaspoon of kosher salt per pound of meat,
but rib tips contain a significant amount of cartilage,
so use about 1/4 teaspoon per pound. You can simply
eyeball it by sprinkling on the same amount of salt you
would sprinkle on rib tips if they were served to you
unsalted.

FIRE UP. Prepare a smoker for indirect cooking.
Alternatively, you can set up a charcoal grill for
2-zone cooking by placing a chimney full of pre-heated
charcoal briquets on one side of the grill's charcoal
grate in order to create direct and indirect cooking
zones. Adjust the smoker or grill vents to bring the
temperature to about 225°F/107°C and add 2 to 3 chunks
of your favorite smoking wood to the charcoal for
flavor. On a gas grill, adjust the temperature knobs so
that one half of the grill is off and the other half is
heated enough to maintain a temperature of approximately
225°F/107°C on the indirect side.

COOK. Once the smoker or grill is ready, season the rib
tips with enough Meathead’s Memphis Dust to color them.

Place the rib tips on the main cooking grate as far
away from the heat source as possible. Set the lid on
the grill with the fully opened top vent positioned
directly above the slabs in order to force the smoke
over and around the meat. Allow the meat to smoke for
2-1/2 hours. If you opt not to wrap the rib tips in the
following step, simply allow them to smoke for another
45 minutes.

OPTIONAL WRAPPING STEP: For optimal juiciness and
tenderness, lay out two double layers of heavy-duty
aluminum foil approximately eight inches longer than the
slabs of rib tips. Lay the slabs meat side down in the
center of the foil. Fold the sides of the foil up and
add 2 tablespoons apple juice to each foil packet before
loosely sealing.

Place the wrapped ribs on the smoker or grill and cook
for another 30 minutes.

Remove the foil packets from the smoker or grill and
cautiously open the foil to allow the steam to escape.

Remove the rib tips from the foil and set them back on
the smoker or grill. Cover the smoker or grill, and
allow them to cook until the bark has firmed up and the
rib tips are tender, approximately 15 minutes.

SERVE. Remove the rib tips from the smoker or grill.
Using a cleaver or sharp chef’s knife, cut the tips
in 1" to 3" pieces.

RECIPE FROM: https://amazingribs.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: Meathead's Memphis Dust Dry Rub
Categories: BBQ, Herbs, Rubs
Yield: 3 cups

3/4 c Firm packed dark brown sugar
3/4 c White sugar
1/2 c American (sweet) paprika
1/4 c Garlic powder
2 tb Ground black pepper
2 tb Ground ginger
2 tb Onion powder
2 ts Rosemary powder

Takes 15 minutes. 10 minutes to find everything and 5
minutes to dump them together.

PREP. Mix the ingredients thoroughly in a bowl. If the
sugar is lumpy, crumble the lumps by hand or on the side
of the bowl with a fork. If you store the rub in a tight
jar, you can keep it for months. If it clumps just chop
it up, or if you wish, spread it on a baking sheet and
put it in a 225°F/107°C oven for 15 minutes to drive off
moisture. No hotter or the sugar can burn.

Store in an air-tight container - preferably in the
ice box.

RECIPE FROM: https://amazingribs.com

Uncle Dirty Dave's Archives

MMMMM


... "The supreme irony of life is that hardly anyone gets out of it alive" -
AH

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

Quoting Dave Drum to SHAWN HIGHFIELD <=-

King's "Impossible" Burgers the other day. Better than the Boca Burger but no where close to being anything I'd spend money on.

I can choke them down but for the money I'd rather eat a beef burger
and get rid of it 20 mins later.

Veal is immature beef - maybe you're right. Have you consulted your
health services?

At the doctor every month for other things so in close touch. :)

How are you with pork?

Only issue with pork is ground pork. If I make ham, or chop, bacon
etc 90% I'm fine. When I make anything with ground I just use TVP and
then I don't get sick.

Shawn


... All's well that ends.

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

Shawn Highfield wrote to Dave Drum <=-

Veal is immature beef - maybe you're right. Have you consulted your
health services?

At the doctor every month for other things so in close touch. :)

How are you with pork?

Only issue with pork is ground pork. If I make ham, or chop, bacon
etc 90% I'm fine. When I make anything with ground I just use TVP
and then I don't get sick.

I wonder what's driving that? Some additive in the ground pork? One of
my local eateries (Hamburger Dan's) offers a choice of beef or pork
patties for your burger. He sells a surprising (to many) amount of the
pork burgers. Too bad ground pork squicks you out. You won't be able
to enjoy my Slippery Jim DiGriz special.

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

Title: Dirty Dave's Pork-U-Swine Sandwiches
Categories: Pork, Chilies, Breads, Sandwiches
Yield: 8 Servings

2 tb Water
2 ts Hot pepper sauce
1 1/2 lb Ground pork
1/2 lb Bulk hot Italian sausage
8 Sandwich buns
8 Lettuce leaves
8 sl Onion

In large bowl, combine water and pepper sauce; blend well.
Add pork and sausage, mix gently.

Shape into 8 patties. Place on grill or in pan. Cook until
desired doneness, turning once.

Serve on buns with lettuce leaves and any desired additions.

Serves 4 hungry diners - 8 sandwiches

An Uncle Dirty Dave Special

Uncle Dirty Dave's Kitchen

MMMMM

... Pigs can turn vegetables into bacon. What's your superpower?

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

Quoting Dave Drum to Shawn Highfield <=-

I wonder what's driving that? Some additive in the ground pork? One of

Wish I knew, but see below.

my local eateries (Hamburger Dan's) offers a choice of beef or pork patties for your burger. He sells a surprising (to many) amount of the

1/2 lb Bulk hot Italian sausage

Well... last night I ate mild italian sausage and was fine. So I'm
thinking it might be all good now. I'm going to buy ground beef today
and make burgers.

Shawn

... I built my own 386! See where I nailed it together?

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

Shawn Highfield wrote to Dave Drum <=-

Well... last night I ate mild italian sausage and was fine. So I'm
thinking it might be all good now. I'm going to buy ground beef today
and make burgers.

Just no barfburgers, I hope. :D

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

Title: Marie Becker's Potato Stew
Categories: Vegetables, Ceideburg, Bacon, Smoked
Yield: 6 Servings

Stephen Ceideburg
1/2 lb Slab bacon
3 tb Butter or light oil of your
-choice
3 tb Flour
4 To 5 cups, scalding hot
-light chicken broth or
-water
2 lb Potatoes, whole if
-fingerlings, or cut up if
-larger, peeled
Salt and freshly ground
-pepper, to taste
1 Mediterranean bay leaf
10 Parsley sprigs, tied into a
-bundle
1 Garlic clove, chopped
3 tb Chopped parsley leaves

For a strong smoked taste, do not blanch the bacon; for a light taste,
blanch it 7 to 8 minutes in cold water.

Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot
and render over medium-low heat until light golden. Remove lardoons
to a plate; drain off all fat in pan and replace it with the butter.
Heat well, then add flour and cook to a golden roux, 4 to 5 minutes.
Whisk in chicken broth. Bring to a boil, stirring. Add lardoons,
potatoes, salt and pepper and the herb bundle. Reduce heat to a
simmer, cover (keeping lid slightly askew), and cook 20 to 25
minutes, or until potatoes are tender. Add garlic and parsley.

PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat
(6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.

Posted by Stephen Ceideburg

MMMMM

Later,
Sean

___ MultiMail/Linux v0.52

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Shawn Highfield wrote to Dave Drum <=-

I wonder what's driving that? Some additive in the ground pork? One of

Wish I knew, but see below.

my local eateries (Hamburger Dan's) offers a choice of beef or pork patties for your burger. He sells a surprising (to many) amount of the

1/2 lb Bulk hot Italian sausage

Well... last night I ate mild italian sausage and was fine. So I'm
thinking it might be all good now. I'm going to buy ground beef today
and make burgers.

Wouldn't it be cheaper to get a McDonald's off the $1 menu. That way
if you Ralph it up you haven't wasted any real food. And if you manage
to keep it down - you should be golden for that steak.

... I built my own 386! See where I nailed it together?

Nailed together? Or screwed up? Bv)=

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

Title: Stolen: Mcdonald's Big Mac's Secret Recipe
Categories: Beef, Breads sauc, Condiments, Cheese
Yield: 1 servings

MMMMM---------------------------SAUCE--------------------------------
1/4 c Miracle Whip
1/4 c Mayonnaise
2 tb French salad dressing
1/2 tb Sweet relish
2 Teaspooons dill pickle
- relish
1 ts Sugar
1 ts Dried, minced onion
1 ts White vinegar
1 ts Ketchup
1/8 ts Salt

MMMMM--------------------------BIG MAC-------------------------------
1 (6") sesame seed bun
1 (6") sized plain bun
2 (2 oz ea) beef patties;
- flattened to bun size
2 tb Big Mac sauce
2 ts Reconstituted onions
1 sl Real American cheese
2 Hamburger pickle slices
1/4 c Shredded lettuce

MAKE THE SAUCE: mix everything at least an hour before
you plan to make your giant burger.

To create that famous Big Mac bun divider, cut the plain
bun in half and remove its crown part, leaving the heel
part to be used as the great Big Mac divider. Toast both
sides of your divider then whip both with the sauce you
have previously prepared.

Cook both beef patties, then add 1/8 cup of shredded
lettuce on top of each of the sliced buns. On your
divider, place two pieces of pickles on top of the
lettuce. On the bottom bun, place the slice of real
American cheese on top of the lettuce.

Place each of the cooked beef patties on the prepared
bottom bun and divider, and cover with the crown bun.

There you have it! Your first ever home-made Big Mac!

RECIPE FROM: https://www.logicgoat.com/stolen

MM Format by Dave Drum - 28 October 2017

Uncle Dirty Dave's Archives

MMMMM

... Redneck Menu Conundrum #2: What wine goes with possum?

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

Quoting Dave Drum to Shawn Highfield <=-

Wouldn't it be cheaper to get a McDonald's off the $1 menu. That way
if you Ralph it up you haven't wasted any real food. And if you manage
to keep it down - you should be golden for that steak.

Yeah but mcdonalds, it's not enjoyable. If I'm going to torture
myself I may as well enjoy it.

Shawn


... It's FUN breaking wind next to short people...

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

Shawn Highfield wrote to Dave Drum <=-

Wouldn't it be cheaper to get a McDonald's off the $1 menu. That way
if you Ralph it up you haven't wasted any real food. And if you manage
to keep it down - you should be golden for that steak.

Yeah but mcdonalds, it's not enjoyable. If I'm going to torture
myself I may as well enjoy it.

It's just an inexpensive diagnostic tool. It would hurt my wallet's
psyche to eat a nice piece of tender, properly cooked Waygu beef only
to call for Beullllaaaaaahhhh to bring the Buuuuuiiiiiccccckk shortly
after.

I fry up bacon 3 or more pounds at a time and store it in the ice box -
just for tarting up McDonalds or other fats food cheap neck fillers.

Works pretty well for me and my budget. Bv)=

... It's FUN breaking wind next to short people...

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

Title: Oven Bacon
Categories: Five, Pork
Yield: 1 Recipe

1 lb Thick-cut bacon *

MMMMM-------------------------EQUIPMENT------------------------------
Large rimmed baking sheet
Aluminum foil
Baking rack (Opt: Cooking
- the bacon on a rack makes
- the bacon crisper, & lets
- the grease drip off the
- bacon as it cooks. **

Set your oven @ 400°F/205°C.

You won't be broiling the bacon, so put your oven rack
in the middle of your oven to distribute the heat
evenly. Note: You can also start with a cold oven and
let the bacon cook as the oven warms.

Line a large baking sheet with aluminum foil. Make sure
the foil extends up the sides of the pan so it captures
all the bacon grease and clean-up is easier.

Arrange bacon strips directly on the foil. It's okay if
the bacon overlaps slightly, because it will shrink
slightly as it bakes. OR place the bacon on a rack.
Place the baking pan in the oven.

Cook bacon for 10 to 20 minutes, depending on how chewy
or crispy you like your bacon.

Transfer cooked bacon to a paper towel-lined platter.
The extra grease will be absorbed by the paper towels,
and the bacon will crisp up a bit as it cools. You can
then transfer it to a clean plate to serve.

By Vanessa Greaves

* This works with thin-sliced bacon as well but the
timing is different - UDD

** If you go the rack route, you should still line your
baking pan with foil to make clean-up easy. Save the
tasty bacon fat for cooking all manner of other stuff.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Confuzius say: "A crowded elevator smells different to a midget."

--- EzyBlueWave V3.00 01FB001F
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Quoting Dave Drum to Shawn Highfield <=-

I fry up bacon 3 or more pounds at a time and store it in the ice box
- just for tarting up McDonalds or other fats food cheap neck fillers.

Have a pound of it in the fridge I'm cooking today. Will use 1/2 of
it for a pasta dish I think, and the rest for "tarting" things up! ;)

Shawn

... I only touch base with reality on an as-needed basis!

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

Shawn!

12:30:

Quoting Dave Drum to Shawn Highfield <=-

I fry up bacon 3 or more pounds at a time and store it in the ice
box - just for tarting up McDonalds or other fats food cheap
neck fillers.

Have a pound of it in the fridge I'm cooking today.

Thank you very much. I think,what Russian McDonalds have not Meatless Burges.

Denis
--- GoldED+/W32-MINGW 1.1.5-b20120519 (Kubik 3.0)
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Quoting Dave Drum to Shawn Highfield <=-

Keeping the heat low is the secret. If you want to practice how to do
egg dishes like that (or similar) without busting the bank on gluten-
free pasta - try making eggs benedict from scratch. Making the
hollandaise will give you a good feel for the eggs.

It's on the list for sure! I've done hollandaise before without any
evil happening so I think it's more a matter of just doing it.

Made meat pie yesterday with ground beef. Happy to report all is
okay! So will be slowly adding beef back after almost a year.

Shawn

... A dress makes no sense unless it inspires men to remove it.

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Quoting Shawn Highfield to Nancy Backus on 11-01-19 13:07 <=-

That sounds promising.... maybe the aversion was somewhat driven
by stress...?

Possibly.

With a reduction in stress, maybe the body will recalibrate....

I'm going to buy ground beef today and make burgers.

How did the burgers work out...?

Afraid to try. LOL Andrea got sick so been making a lot of soups
for her.

I'm sure she appreciated that... :) And have you finally screwed up
your courage and tried the ground beef yet...?

ttyl neb

... As popular as the Ronnie MacDonald (no relation) haggis burger.

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Quoting NANCY BACKUS to SHAWN HIGHFIELD <=-

I'm sure she appreciated that... :) And have you finally screwed up
your courage and tried the ground beef yet...?

Yes, I made a meat pie and all went well. :)

Shawn

... Aviation Lie Ä We will be on time, maybe even early.
--- Blue Wave/386
* Origin: Tiny's BBS - telnet://tinysbbs.hopto.org:2023 (1:229/452)

Quoting Shawn Highfield to Nancy Backus <=-

... Aviation Lie Ä We will be on time, maybe even early.

In which case you end up sitting on the tarmac until there's a place to park the plane. Not that I've experienced this several times in the last few months, or anything.

Congrats on your revised diet.

___ Blue Wave/DOS v2.30 [NR]

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