Joining us for the event were the Backuses' friend Edith,
who is a hoot and a half.

Burt & Shirley made an appetizer of grapes stuffed with
blue and cream cheese and then rolled in crushed walnuts.
It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to
understand that it had been intended to be something
else, so Burt had named it "disaster number one."

I got a chunk of Balderson 4 year Canadian Cheddar, and
as previous discussion revealed that most of us found
4 years to be the optimal age for Cheddar. This was
just barely sharp enough, no crystals though. It
disappeared in a trice.

As there was ample ground beef (a 7-lb pack cost the
same as a 3-lb pack), I made burgers for those who
wanted one. I made theirs medium-rare, mine rare rare.

Tasteoff:
Reed's vs Ruth's German potato salad - Read's was
sweeter and had a fake bacon taste; it also tasted like
canned potatoes heavy on the can. I threw away the juice
to make room at the island and was chid by Nancy, who
apparently drinks the stuff as one of her guilty pleasures.
Ruth's was of good standard, no surprises; it was a little
tarter than the stuff I make on rare occasions but was a
good foil to the Shipps' pastrami, which was very tasty,
with good smoke and good cracked coriander and pepper
presence but was way too salty for me. I sliced a few
thin slices of the fat cap for those whom that pleases.

Steve's whole-wheat sourdough was sturdy and sour, a good
example, and it didn't even have any of that rancid taste
that I object to in commercial flours (and in sourdough,
for that matter). As you know, the Hafflys grind their
own flour, so it's much fresher than what you get in the
supermarkets.

There was a rye and pumpernickel swirl (like a marble rye)
that I turned up my nose at. There are several things I
bought at Wegmans that I would not normally even glance at.

Edith brought her family potato salad, seemed to me to be a
regular potato salad with a bit of cole slaw stirred in. It
was served alongside the two German ones but was in fact a
quite different animal.

Jams from Lydia - all were good
- sour cherry was pleasantly not too sweet, and I took a
jar but managed to forget it there;

- the Shipps and others really liked the strawberry rhubarb,
which was nicer than usual, because the balance was more
toward the strawberry than what I'm used to (I am not that
great a fan of that combination);

- and a peach preserve was very delicious, but I found the
texture kind of nubbly and strange. No doubt using it on
bread would smooth out that issue.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 09-13-18 08:33, Michael Loo <=-
spoke to All about 284 picnic things <=-

Burt & Shirley made an appetizer of grapes stuffed with
blue and cream cheese and then rolled in crushed walnuts.

The grapes were in the center, cheese on the outside and then rolled in
the walnuts.

It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to

Only to you. I liked them.

Tasteoff:

<<potato salads>>

Ruth's was of good standard, no surprises; it was a little
tarter than the stuff I make on rare occasions but was a
good foil to the Shipps' pastrami, which was very tasty,
with good smoke and good cracked coriander and pepper
presence but was way too salty for me. I sliced a few
thin slices of the fat cap for those whom that pleases.

It was most likely too salty for you because you were only eating the
fat cap and the bark which is where the minimal salt was. OTOH, I may
well take Ruth's suggestion and simmer or soak the corned beef next year instead of just rinsing well.

I don't know where one would obtain all of these ingredients, I prefer
getting Bargs when I can.

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

Title: Old Fashioned Root Beer
Categories: Beverage
Yield: 1 Servings

1 Cake, compressed yeast
2 Ounces, sassafrass root
2 Ounces, juniper berries
1 Ounce, dandelion root
5 Pounds, sugar
1 Ounce, hops or ginger root
4 Gallons, water
2 Ounces, wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and
hops. Pour 8 quarts boiling water over root mixture and boil
slowly 20 minutes. Strain through flannel bag. Add sugar and
remaining 8 quarts water. Allow to stand until lukewarm. Dissolve
yeast in a little cool water. Add to root liquid. Stir will. Let
settle then strain again and bottle. Cork tightly. Keep in a warm
room 5 to 6 hours, then store in a cool place. Put on ice as
required for use. From: Earl Shelsby Date: 01-25-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:00:17, 14 Sep 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

On (14 Sep 18) Dale Shipp wrote to Michael Loo...

It was most likely too salty for you because you were only eating the
fat cap and the bark which is where the minimal salt was. OTOH, I may
well take Ruth's suggestion and simmer or soak the corned beef next
year instead of just rinsing well.

We usually soak the corned beef in the refrigerator. It is a period of
hours with at least one change of water. We do not simmer it.

We had a picnic sequel at Shipps. We found a tube of Immaculate Organic Cinnamon Rolls. We had previously purchased the Annie's Organic brand,
but did not see those. When we stopped to see the Shipps, we baked those
for breakfast. These are not a whole-grain product. They are in a tube
that pops open. There are five rolls contained in it along with a
package of vanilla icing separated from the rolls by a plastic cup. Due
to the high carb count Ruth and I split one. I thought it had a good
cinnamon taste without being too sweet.

I had also brought my little espresso (mokka) pot in along with some
fine ground coffee. I brewed up a pot which Dale and I split. I'll let
Dale comment on that. I like it.


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

Quoting MICHAEL LOO to ALL on 13-Sep-2018 08:33 <=-

Burt & Shirley made an appetizer of grapes stuffed with
blue and cream cheese and then rolled in crushed walnuts.
It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to
understand that it had been intended to be something
else, so Burt had named it "disaster number one."

I think that it was supposed to have had more of the blue and cream
cheese adhering to the grapes on the inside of what were supposed to be
rounder and larger balls.... ;) Some people like blue cheese, you
know... (G)

I got a chunk of Balderson 4 year Canadian Cheddar, and
as previous discussion revealed that most of us found
4 years to be the optimal age for Cheddar. This was
just barely sharp enough, no crystals though. It
disappeared in a trice.

It certainly did... I think I only had a couple slices of it... :)

As there was ample ground beef (a 7-lb pack cost the
same as a 3-lb pack), I made burgers for those who
wanted one. I made theirs medium-rare, mine rare rare.

You made mine rare, I believe.... ;)

There was a rye and pumpernickel swirl (like a marble rye)
that I turned up my nose at. There are several things I
bought at Wegmans that I would not normally even glance at.

Shipps had requested pumpernickel which you'd've been even less pleased
with, but the closest thing I found was the swirl, which at least
satisfied them... ;)

Jams from Lydia - all were good
- sour cherry was pleasantly not too sweet, and I took a
jar but managed to forget it there;

I can get you a jar if you wish, and hold it until you finally visit...

- the Shipps and others really liked the strawberry rhubarb,
which was nicer than usual, because the balance was more
toward the strawberry than what I'm used to (I am not that
great a fan of that combination);
- and a peach preserve was very delicious, but I found the
texture kind of nubbly and strange. No doubt using it on
bread would smooth out that issue.

Lydia does make good jams... :)

ttyl neb

... Headline: Older people have edge in longevity

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 09-18-18 22:52, Stephen Haffly <=-
spoke to Dale Shipp about 284 picnic things <=-

well take Ruth's suggestion and simmer or soak the corned beef next
year instead of just rinsing well.

We usually soak the corned beef in the refrigerator. It is a period of hours with at least one change of water. We do not simmer it.

Noted. That sounds less radical. Simmering would start the cooking
process. Just soaking would not. Have you ever considered putting
anything into the water during the soaking? Maybe the same ground
corriander that is used in the dry rub?

We had a picnic sequel at Shipps. We found a tube of Immaculate
Organic Cinnamon Rolls. We had previously purchased the Annie's Organic brand, but did not see those. When we stopped to see the Shipps, we
baked those for breakfast. These are not a whole-grain product. They
are in a tube that pops open. There are five rolls contained in it
along with a package of vanilla icing separated from the rolls by a plastic cup. Due to the high carb count Ruth and I split one. I thought
it had a good cinnamon taste without being too sweet.

We also liked them, and so did our son Bryan who had stopped by to use
our wi-fi for his school work, and had dinner with us.

I had also brought my little espresso (mokka) pot in along with some
fine ground coffee. I brewed up a pot which Dale and I split. I'll let Dale comment on that. I like it.

I am not a good judge of coffee. I drink coffee that was brewed several
days ago and heated up in the microwave. The primary attribute for
coffee in this house is that it does not have much smell when brewing.
The smell of some brands upsets Gail.

This sounds quite good, if you like lemon flavors. The idea could also
be adjusted to other flavors. One could also bake graham cracker crust
in small cupcake pans for better portion control.


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

Title: Ice Cream & Lemonade Dessert
Categories: Dessert
Yield: 1 Servings

1/2 ga Vanilla ice cream
15 Graham crackers, crushed
3/4 c Sugar
6 tb Margarine, melted
1 cn Frozen pink lemonade
Concentrate

Remove the vanilla ice cream from the container and place in a large
bowl on the counter to soften.

While the ice cream softens, prepare the graham crust as follows: In
a bowl, combine the graham cracker crumbs, sugar, and melted
margarine and mix well.

In a 13- x 9-inch pan, press all but 1/4 cup of the crust mixture.
Bake in a preheated, 350 degree F. oven for about 10 minutes. Allow
the crust to cool and then place it in the freezer.

When the ice cream is soft (but NOT melted), add the can of lemonade
concentrate and mix thoroughly. Spread the ice cream/lemonade mixture
over the cooled graham cracker crust and sprinkle the reserved crumbs
over the top. Cover and return to the freezer for several hours.

Cut the pie into squares and serve when firm.

Recipe: Keith Bergman on AT&T's Interchange

From: David Pileggi Date: 07-19
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:11:44, 20 Sep 2018
___ Blue Wave/DOS v2.30

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

Thanks to intensive coaching from the Hogwarts School of Baking and
Computer Repair (Richard and Nancy Backus), I have made it onto the
cooking echo. Whether or not I can make it off without mismanaging a
lot of mischief is another story.

Since this message marks my entry into the cooking echo universe, I
thought I would start here and say

A) it was an honor to participate in the picnic.

B) I have seen responses and thank members for them. Richard and Nancy
have always guided me in various arcane cooking and computing
mysteries, and I look to the echo to guide and cuff about the ears and
whatnot.

Nancy discovered that I mismanaged mischief right out of the
box, misspelling my own name when setting up my account, so I have not
yet seen any of the messages when searching for them. T_T She has
contacted the sysop about making a correction because *she* can spell
my name.

C) I concur with the estimation of my potato salad. Both my parents
were very persnickety with their recipes. All the pure cooking
intentions in the world cannot do their simplicity and subtlety
justice.

D) My church was indeed blessed during our monthly dinner with the
descent of the Noble Echo Immortals from the heavenly realms, led by
Meat Pie _Sifu_. Or _Shifu_. It depends on which Donnie Yen/Jet
Li/Jackie Chan/Kung Fu Panda movie I am using as my secret cultural
key. (Either way, of course, _sifu_ roughly translated in the ancient
tongue is, of course, _l'enfant terrible_.)

Having stumbled in, I shall now stumble back out.

Edith

--- Ezycom V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Edith Mckveen to Michael Loo on 09-27-18 09:22 <=-

Thanks to intensive coaching from the Hogwarts School of Baking and Computer Repair (Richard and Nancy Backus), I have made it onto the cooking echo. Whether or not I can make it off without mismanaging a
lot of mischief is another story.

We'll keep coaching until you are comfortably a full-fledged and
regularly posting member of the echo... (G)

Nancy discovered that I mismanaged mischief right out of the
box, misspelling my own name when setting up my account, so I have not
yet seen any of the messages when searching for them. T_T She has contacted the sysop about making a correction because *she* can spell
my name.

Of course, then, replies sent to the misspelled name will be less easy
to find... you'll just have to do what the rest of us do, and read all
the messages.... oh, and feel free to jump into other threads, as I just
have done... ;)

I noticed that you tried a couple of times unsuccessfully to quote
Steve's message to reply to it... that's using some more magic spells,
getting used to the editor on Tiny's bbs... there's a way to do it, but
I'd have to play with the actual editor to figure out what that is, in
order to tell you the details... :)

ttyl neb

... Discover all unpredictable errors before they occur.

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