Quoting Dave Drum to Jim Weller <=-

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.

That's two things we can agree on.

Title: Smoked Eggs

smoker to 325 degrees F [and] cook for 30 minutes ...
smoker to 175 degrees F. Peel [...] Smoke for at least 30 minutes

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.

Your way would certainly be easier and faster; I wonder if any smoke
permeates the shell during phase 1 so that his eggs ended up smokier.
I've never smoked eggs; perhaps there'll be some experimentation
done next summer.

A reasonable use for pineapple .....
Title: Pineapple Weenie Beans

I like beanie weenies too but I doubt if I'd go for pineapple and
raisins added, although I might have as a kid. It's already pretty
sweet from the molasses and sugars from the canned bean sauce. My
usual add-ins are dehydrated onion bits, prepared mustard, a sprinkle
of my home mixed pork and sausage spice mix and a wee bit of hot
sauce. The last batch, made just last week, had Bulls-Eye Guinness
BBQ sauce as the kicker.

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

Title: 'ungry Beans
Categories: Australian, Camping, Beans, Bacon
Yield: 2 Servings

1 cn Baked beans
1 Onion
2 Or 3 rashers of bacon
1 Dob of Vegemite

Dice the bacon and onion, then lightly brown. Open a can of beans and
tip into saucepan with the onions and bacon and heat. When warm add a
dollop of Vegemite and stir well.

When hot, serve on thick toast with plenty of margarine.

From: Kevin Jcjd Symons

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Cheers

Jim


... Burger: steak ground up into meat squiggles & smashed back together

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JIM WELLER wrote to DAVE DRUM <=-

Title: Smoked Eggs

smoker to 325 degrees F [and] cook for 30 minutes ...
smoker to 175 degrees F. Peel [...] Smoke for at least 30 minutes

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.

Your way would certainly be easier and faster; I wonder if any smoke permeates the shell during phase 1 so that his eggs ended up smokier.
I've never smoked eggs; perhaps there'll be some experimentation
done next summer.

I'm pretty sure any smoke penetrating the shell would disappear with
the membrane when the eggs are shucked. I've not tried it, mind. But
that membrane can be both thick (not always) and tough. Sometimes, if
one holds his mouth just right and rolls the boiled egg back and forth
on a hard surface until the shell looks like an art deco mosaic the
entire outer shell will come away from the egg stuck to the membrane
in a single sheet. If one is lucky. And starts at the big end.

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

Title: Chipotle Deviled Eggs
Categories: Dairy, Snacks, Appetisers, Chilies
Yield: 12 servings

12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish

Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil, chipotle
and mustard powder. Add enough mayo to make a smooth,
stiff paste.

Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.

Plop a slice of olive into the centre of the yellow egg
stuff to make it look like an eyeball (bloodshot if
using cayenne for colour). - UDD

Recipe from Mark Stevens: Chileheads Mailing List

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Kitchen

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... "Life is only as good as your mindset." -- A. Nony Mous
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