Quoting Sean Dennis to Jim Weller <=-

Pizza Inn.

I wasn't familiar with them so I Googled them. Given where their home
territory is I'm not surprised. The only state in the American
south east I've ever been to is the one they're not in!

light sauce too. Can't handle all the acidity

My preferences are just the opposite: I like generous spicy tomato
sauce and moderate to scanty cheese. I used to like loaded pizzas
with everything but in recent years I've grown to prefer two or at
most three complementary toppings so I can actually taste each one
fully.

Pepperoni and mushroom is the #1 order in Canada.

Just to stir things up a bit: the two most divisive ingredients have
to be peppers and pineapple, which makes sense because totally
reasonable people like peppers on their pizza and only total whack
jobs order pineapple as a pizza topping.

Another new recipe. I've never tried this but it sounds like too
much heat for too long. I think a little trial and error
experimenting is called for.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Smoked Eggs
Categories: Native, Canadian, Eggs, Smoked
Servings: 1 batch

Eggs

Preheat your smoker to 325 degrees F using indirect heat. Place the
eggs directly on the grill grates, close the lid, and cook for 30
minutes. Remove the cooked eggs and place immediately into an ice
bath. Chill completely. Reduce the heat on your smoker to 175
degrees F. Peel the eggs and return them to the grill. Smoke for at
least 30 minutes, or up to 1 hour if you want more smoke flavor.

Eat the eggs as is, season with BBQ seasoning or make into smoked
deviled eggs

Ed Granger

From: Cree Recipes From James Bay

MMMMM-------------------------------------------------


Cheers

Jim


... New and improved water; gluten and fat free!

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JIM WELLER wrote to SEAN DENNIS <=-

Just to stir things up a bit: the two most divisive ingredients have
to be peppers and pineapple, which makes sense because totally
reasonable people like peppers on their pizza and only total whack
jobs order pineapple as a pizza topping.

Pineapple has no place on pizza. Or on a holiday ham, for that matter.

Another new recipe. I've never tried this but it sounds like too
much heat for too long. I think a little trial and error
experimenting is called for.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Smoked Eggs
Categories: Native, Canadian, Eggs, Smoked
Servings: 1 batch

Eggs

Preheat your smoker to 325 degrees F using indirect heat. Place the
eggs directly on the grill grates, close the lid, and cook for 30
minutes. Remove the cooked eggs and place immediately into an ice
bath. Chill completely. Reduce the heat on your smoker to 175
degrees F. Peel the eggs and return them to the grill. Smoke for at
least 30 minutes, or up to 1 hour if you want more smoke flavor.

Eat the eggs as is, season with BBQ seasoning or make into smoked
deviled eggs

Ed Granger

From: Cree Recipes From James Bay

MMMMM-------------------------------------------------

Why not just hard boil and shuck your eggs as you would for devilled
eggs then cold smoke them as you would salmon or cheese? Makes a LOT
more sense to me.

A reasonable use for pineapple .....

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

Title: Pineapple Weenie Beans
Categories: Five, Beans, Pork, Fruits, Beef
Yield: 8 Servings

32 oz Can Showboat or Van Camps
- Pork & Beans
15 oz Can pineapple chunks or
- crushed; w/syrup
16 oz El cheapo hot dogs; in 3/4"
- chunks
4 oz Raisins

Chop hot dogs. Open cans. Place all ingredients in a
suitable sized sauce-pan and heat over medium heat,
stirring to mix and occasionally to prevent sticking.

Serves 8 hungry kids

Recipe from my mother Bette Drum (but, not, I suspect
original with her)

MM by Dave Drum - 18 May 1999

Uncle Dirty Dave's Kitchen

MMMMM

... Some people are like boats. They toot loudest when in a fog.

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

Hello JIM,

26 Sep 18 20:23 at you wrote to me:

Pizza Inn.

I wasn't familiar with them so I Googled them. Given where their home territory is I'm not surprised. The only state in the American
south east I've ever been to is the one they're not in!

They're really good for what they are. Nothing spectacular but good in an unassuming, "fills you up" way. Plus they'll make a pizza with darn near any topping which leads to...

light sauce too. Can't handle all the acidity

My preferences are just the opposite: I like generous spicy tomato
sauce and moderate to scanty cheese. I used to like loaded pizzas
with everything but in recent years I've grown to prefer two or at
most three complementary toppings so I can actually taste each one
fully.

My GERD prevents me for handling anything acidic anymore. I will get terrible heartburn to the point to where my chest aches if I have anything too acidic. I'm also the same as you with the toppings: I now just like mushrooms and olives on my pizza.

Pepperoni and mushroom is the #1 order in Canada.

I'd say that pepperoni has to be in the top 2 here in the US.

After a quick Google check*, it looks like these are the top eight (from 1 to 8):

Pepperoni
Sausage
Garlic
Olives
Mushrooms
Onions
Chicken
Oregano

*=https://www.huffingtonpost.com/entry/most-popular-pizza-toppings_us_5ad8edfbe 4b0e4d0715e88c3

Just to stir things up a bit: the two most divisive ingredients have
to be peppers and pineapple, which makes sense because totally
reasonable people like peppers on their pizza and only total whack
jobs order pineapple as a pizza topping.

I must be a whack job since I like what we in the US call "Canadian bacon" and pineapple. :D

Another new recipe. I've never tried this but it sounds like too
much heat for too long. I think a little trial and error
experimenting is called for.

It does sound good but I'd agree that that seems like a bit long for eggs.

Later,
Sean

... Gold's Law: if the shoe fits, it's ugly.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting JIM WELLER to SEAN DENNIS <=-

Pepperoni and mushroom is the #1 order in Canada.

Add peppers and I'm sold. :)

to be peppers and pineapple, which makes sense because totally
reasonable people like peppers on their pizza and only total whack
jobs order pineapple as a pizza topping.

Couldn't agree more. My wife is one of those whack jobs and it's a source
of arguments every single time. Now we just get two pizza's one proper
pizza and one mess of a pizza with fruit on it.

Shawn

... Failure has gone to his head.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Sean Dennis to JIM WELLER <=-

I must be a whack job since I like what we in the US call "Canadian
bacon" and pineapple. :D

Is it Ham or Peameal Bacon you call "Canadian bacon"? Just curious as
I've been served both while in the southern USA.

Shawn

... Useless Invention: Low-calorie PowerBar.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Is it Ham or Peameal Bacon you call "Canadian bacon"? Just curious as
I've been served both while in the southern USA.

What I call Canadian Bacon is what Tim Horton's calls Canadian Back Bacon... not the ones here in the US, but what the ones in Canada were advertising as being on a breakfast sandwich about this time last year. :)

So, it is more like ham, yes. Some of what is called Canadian Bacon in the
US is also like that, and some is not at all like that. :)

I would like to try peameal bacon sometime, but I have never heard it
called Canadian Bacon here in the US.

Mike

---
* SLMR 2.1a * "Gasoline clears my sinuses!" - Fred G. Sanford
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Mike Powell to SHAWN HIGHFIELD <=-

So, it is more like ham, yes. Some of what is called Canadian Bacon
in the US is also like that, and some is not at all like that. :)

Laugh it's so confusing. :)

I would like to try peameal bacon sometime, but I have never heard it called Canadian Bacon here in the US.

peameal bacon LT is my go to breakfast sammach when hitting the local
dirty dozen donut shop. (Bakers Dozen called dirty dozen due to the
colourful locals that are always out front chasing away business)

Shawn

... In England there are sixty different religions and only one sauce.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Hello Shawn,

28 Sep 18 20:37 at you wrote to me:

Is it Ham or Peameal Bacon you call "Canadian bacon"? Just curious
as I've been served both while in the southern USA.

Neither according to Wikipedia:

"Canadian bacon" or "Canadian-style bacon" is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut.

I like it myself though not having enough teeth can make it a bit difficult to chew.

(I need to set up MealMaster on the BBS server eventually...)

Later,
Sean

... My other computer is an AS/400.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

I would like to try peameal bacon sometime, but I have never heard it called Canadian Bacon here in the US.

peameal bacon LT is my go to breakfast sammach when hitting the local
dirty dozen donut shop. (Bakers Dozen called dirty dozen due to the
colourful locals that are always out front chasing away business)

LOL, other side of Ontario, I know, but that reminds me a little of how I
would describe a bank I stopped at in Thunder Bay... lots of shiftless
looking youths standing around out front.

Also reminds me of several places here locally.

---
* SLMR 2.1a * Spelling is a sober man's game
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Mike Powell to SHAWN HIGHFIELD <=-

LOL, other side of Ontario, I know, but that reminds me a little of
how I would describe a bank I stopped at in Thunder Bay... lots of shiftless looking youths standing around out front.

Nothing else to do I guess.

Shawn

... If you think education is expensive, try ignorance.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Sean Dennis to Jim Weller <=-

light sauce too. Can't handle all the acidity

My GERD prevents me for handling anything acidic anymore.

That sucks.

I must be a whack job since I like [...] pineapple.

So I'll dial it back a bit and just say that I am in the group that
does not like pineapple on pizza. [g]

Recently found (recipe in the next message):

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Peruvian Causa Casseroles
Categories: Latin amer, Casseroles, Info
Servings: 1 info file

tuna
chicken
casseroles

It's mashed potatoes, tuna (or chicken, or some similar) salad, and
potato salad, all compressed into one easy make-ahead casserole. It
could be the ultimate all-American potluck dish, except that it's
entirely Peruvian.

It can come in many forms, but a few features are constant: causa is
always served cold; causa always features a top and bottom layer of
mashed potatoes that are seasoned with lime juice and aji amarillo
chili pepper and causa always contains a mayonnaise-y salad.

Beyond those basic qualities, causa can vary widely. For one thing,
as already mentioned, the salad in the middle can be made with a
wide range of meats or seafood: tuna, chicken, crab, or some other
white meat or seafood, though tuna and chicken are the most common.
And what's in that salad can vary quite a bit, too. It could be as
simple as the meat tossed with some minced onion and mayonnaise, but
it could also include peas and carrots, or a layer of sliced
avocado, or diced shrimp, or something else. Sometimes you'll see
black olives, or tomatoes, or chili peppers, or slices of hardboiled
egg. And sometimes causa is served as a large casserole (making it
the perfect potluck dish), while at other times it's made into more
elegant individual portions by stacking the layers inside a ring
mold.

You will need aji amarillo paste. Simply steep the frozen peppers in
boiling water for a few minutes to soften them, then trim away their
stems and seeds. Put the pepper flesh in a blender and let it run
until the puree becomes uniform and smooth; there's no need to add
water or any other liquid. The paste made from frozen peppers is
fruitier, brighter, and more complex than the one in the jar, so
it's worth making if you can find the frozen peppers.

To make the mashed potatoes, cook the potatoes. Pass the cooked
potato flesh through a ricer or food mill, add the aji amarillo
paste, lime juice, and oil, and stir it in until the potatoes are an
even yellow hue. This should be done while the potatoes are still
somewhat hot, since they won't mash well once fully cooled. Only
after you've mixed everything together should the potatoes be
chilled in the fridge.

For the tuna, chicken, shrimp or crab salad mix it with finely
minced white onion and enough mayonnaise to make it soft and
spreadable. Add-ins are up to you. Cooked peas and carrots are a
common choice. Or thinly sliced avocado, olives or whatever else you
may fancy.

Garnish the top of the causa with whatever ... black olives, diced
avocado, pieces of tomato, fresh herbs.

Once it's assembled, a casserole-style causa can be kept
refrigerated overnight, making it an excellent make-ahead dish for
potlucks and such.

Daniel Gritzer

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... Me: Does everyone feel like their being watched? CSIS: *they're

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Quoting Shawn Highfield to Jim Weller <=-

only total whack jobs order pineapple as a pizza topping.

My wife is one of those whack jobs

They seem to be a sizable minority here so I'm going to be more
diplomatic in future!

we just get two pizza's one proper pizza and one mess of a
pizza with fruit on it.

When our office (9 people with nixed tastes) have a pizza Friday we
always order four: one with pineapple, one vegetarian, and two good
ones. [g]

I find vegetarian pizza and the Meat Lovers Special both to be
unbalanced. Since most places will add an extra topping for a small
premium I sometimes order the vegetarian pizza with bacon, which
draws looks.

Tastes do vary: I dislike overly cheesy offerings but my now grown
up granddaughter would order, as a child: "three toppings please:
bacon, extra cheese, more bacon". She still does.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Causa (Peruvian Cold Mashed Potato Tuna Chicken Casserole) Categories: Latin amer, Casseroles, Tuna, Chicken, Crab
Servings: 8

4 1/4 lb Russet or Yukon Gold
potatoes
Frozen aji amarillo peppers
or a jar of aji amarillo
paste
2/3 c vegetable or corn oil
4 TB fresh lime juice
2 x 5 oz cans tuna in olive oil,
drained or
10 oz shredded roast chicken meat
1/3 c white onion, finely minced
1/2 c mayonnaise
Garnishes
Diced poached shrimp,
sliced avocado,
pitted black olives,
minced fresh herbs (such as
chives),
diced or thinly sliced
seeded tomatoes

Boil the potatoes until you can slide a fork easily through them.
Let cool just slightly, then scoop out the flesh and, using a ricer
or food mill, mash the potatoes into a large heatproof mixing bowl.

Meanwhile, if using frozen aji amarillo peppers, in a medium
saucepan, bring water to a boil. Add frozen peppers, remove from
heat, and let steep 5 minutes. Stem and seed peppers (wear gloves if
possible, as peppers are spicy), then blend the flesh without any
additional liquid until a smooth and even paste forms. (Extra aji
amarillo paste can be stored in the refrigerator with a layer of oil
poured on top for up to 2 weeks).

Add 3 tablespoons homemade or store-bought aji amarillo paste to
potatoes, along with the oil, and 4 tablespoons lime juice. Season
with salt. Fold together until evenly incorporated, then taste. Add
1 tablespoon more lime juice, if desired. Press plastic directly
against the surface of the mashed potatoes and refrigerate until
chilled.

In a medium mixing bowl, stir together tuna (or chicken), onion, and
mayonnaise until evenly mixed. Season with salt. Keep chilled.

When ready to assemble, lay down an even roughly 1-inch layer of
mashed potatoes in the bottom of a 2-quart casserole dish;
alternatively, you can build the causa on individual serving plates
using a ring mold to help form it into a neat cylinder.

Next add a roughly 1-inch thick layer of the tuna or chicken salad.
If adding other ingredients like diced, poached shrimp or diced
avocado, layer them in either above or below the tuna or chicken
salad.

Top with a final layer of the mashed potatoes. You can garnish the
top of your causa with whatever you want, including pieces of black
olive, sliced or diced tomato, fresh minced herbs, sliced or diced
avocado, pieces of shrimp, et cetera.

Keep chilled until ready to serve. The causa in the casserole can be refrigerated overnight.

Daniel Gritzer

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim

... There's nothing more frequent than an occasional drink. - O. Wilde

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On 09-28-18 13:57, Sean Dennis <=-
spoke to Jim Weller about pizza <=-

My GERD prevents me for handling anything acidic anymore.
I will get terrible
heartburn to the point to where my chest aches if I have
anything too acidic.
I'm also the same as you with the toppings: I now just like mushrooms
and olives on my pizza.

How about just having a white pizza? I.e. cheese and toppings but no
tomato sauce?

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

Title: Cheese Meat Loaf No. 2
Categories: Loaf, Hamburger, Beef, Crockpot
Yield: 1 Servings

1 1/2 lb Ground chuck
1 ts Salt
1/4 ts Pepper
1 c Dry bread crumbs
2 sl Cheese
1 c Shredded Cheddar
1 ts Dry mustard
1/2 c Chili sauce
2 Eggs slightly beaten

Combine ingredients except cheese slices and mix thoroughly. Shape
into loaf and place in greased CROCK- POT. Cover and cook on Low 8 to
10 hours. (High: 2 hours, then to Low for 2 hours). Add cheese slices
just before serving and allow to melt.

Meat Loaf and Potatoes: Before cooking meat loaf, surround with
scrubbed and greased potatoes, quartered.
From: Earl Shelsby Date: 04 Feb 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:05:11, 01 Oct 2018
___ Blue Wave/DOS v2.30

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

Quoting JIM WELLER to SHAWN HIGHFIELD <=-

They seem to be a sizable minority here so I'm going to be more
diplomatic in future!

LOL

always order four: one with pineapple, one vegetarian, and two good
ones. [g]

Laugh.

I find vegetarian pizza and the Meat Lovers Special both to be

I don't mind a vegetarian one every so often but would prefer at least
bacon.

unbalanced. Since most places will add an extra topping for a small premium I sometimes order the vegetarian pizza with bacon, which
draws looks.

I didn't read this until after I commented. I choose to not edit. ;)

Tastes do vary: I dislike overly cheesy offerings but my now grown
up granddaughter would order, as a child: "three toppings please:
bacon, extra cheese, more bacon". She still does.

That would be too salty for me, but hey I wouldn't turn it down if
someone else was paying.

Shawn

... Famous last words: "Oh, don't be so paranoid!"
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Dale Shipp wrote to Sean Dennis <=-

How about just having a white pizza? I.e. cheese and toppings but no tomato sauce?

It depends on where I get pizza. Usually, I just get light sauce (about 1/4 cup on the pizza) so I can get the taste but not the overbearing acidity. I
do like tomato sauce. Most of the time, it's light sauce, mushrooms, and
black olives. I rarely get meat on the pizza unless I'm eating at a buffet
at which I'll sample a few meaty pizzas. I try to have a little sauce in my life now and again.

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

Title: Turkey Turnovers
Categories: Poultry, Turkey, Mushrooms, Dairy
Yield: 4 Servings

1 c Quartered fresh mushrooms
1/2 c Finely chopped onion
1 Clove garlic, crushed
1/4 ts Dried thyme
1 tb Vegetable oil
1 tb Flour
1/3 c Whipping cream
1 c Chopped, cooked turkey
1/4 ts Salt
1/4 ts Ground black pepper
1 cn Refrigerated crescent rolls

Cook mushrooms, onion, garlic and thyme in oil in a skillet over
medium-high heat until soft. Add flour and cook, stirring constantly,
until well blended, about 1 minute. Stir in whipping cream. Cook
while stirring until thickened. Add turkey, salt and pepper. Open
crescent rolls; flatten and separate into 4 rectangles, press
perforations together to seal into four solid rectangles.

Spoon about one fourth turkey mixture onto center of each rectangle.
Fold into triangles. Press edges to seal in turkey mixture. Place on
baking sheet. Bake in 375 degrees oven for 15 minutes. Serve hot.

MMMMM

Later,
Sean


--- MultiMail/Linux
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Sean Dennis on 10-01-18 04:03 <=-

My GERD prevents me for handling anything acidic anymore.
I will get terrible heartburn to the point to where my chest
aches if I have anything too acidic.
I'm also the same as you with the toppings: I now just like mushrooms
and olives on my pizza.

How about just having a white pizza? I.e. cheese and toppings but no tomato sauce?

That's how I handle it... and a white pizza often has a garlic white
sauce on it, which doesn't bother my stomach as much as a tomato sauce
will... :)

ttyl neb

... The OPTIMIST sees the doughnut. The PESSIMIST sees the hole.

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