Quoting Dave Drum to Ed Vance <=-

Kroger store / "We Will Never Take Your Top-Value Stamps Away"/
many years ago.

You'd be hard pressed to find anyone giving "trading stamps" these
days.

And why would we want them in this era of smart cash registers and
loyalty cards with mag strips? Stamps were a pain in the butt to
paste into the little books and both gimmicks pay off at a mere 1%.
At least with my loyalty card I get email flyers offering 20% off on
different items each week.

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

Title: Anchovy Essence
Categories: British, Anchovies, Sauces, Condiments
Servings: 4

3.35 oz jar of anchovies packed in
olive oil
1 TB malt vinegar
1 TB water
1 ts lemon zest
1/4 ts cayenne

Drain the anchovies and mash them to a rough pulp; a fork or
teaspoon is the only tool you need. Put the pulped fish into a small
pot with the other ingredients and simmer the mixture until very
nearly dry. Push the essence through a wire strainer and pack it
into a jar just big enough to hold it.

This recipe is derived from one from Seven Centuries of English
Cooking by Maxine de la Falaise

Notes:

- Keep the essence in the fridge; even though it is a preserve of
itself, it will keep longer there.

- You can use a like amount of canned anchovies; they do not seem,
not quite, as good as those from the jar.

- De la Falaise uses wine vinegar instead of our malt. She also
specifies less peel and cayenne; proportions are up to you.

In Unmentionable Cuisine Calvin Schwabe describes an anchovy sauce
for service with any roasted viscera of lamb. The sauce works
equally well with roast leg or grilled chops. To make unmentionable
anchovy sauce, add chopped, desalted and trimmed anchovy fillets and
pepper, chopped parsley, and lemon juice to the degreased pan
drippings. Blend this sauce well over medium heat. To desalt the
anchovies just rinse them; they are not likely to require trimming.

For beefsteak, start by deglazing the debris with a splash of red
wine. Let it nearly evaporate, then follow Schwabe's recipe but skip
the lemon juice and add enough mashed canned tomato (San Marzanos
from Italy are best) instead, for simmering until you get a
consistency that you like. We think it should be thick.

From: From British Food In America

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

Cheers

Jim


... Great plan: owning the Dutch East India company in the 19th century.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

Kroger store / "We Will Never Take Your Top-Value Stamps Away"/
many years ago.

You'd be hard pressed to find anyone giving "trading stamps" these
days.

And why would we want them in this era of smart cash registers and
loyalty cards with mag strips? Stamps were a pain in the butt to
paste into the little books and both gimmicks pay off at a mere 1%.
At least with my loyalty card I get email flyers offering 20% off on different items each week.

That was then. This is now. The last vestige of that is the C-Store
punch card for coffee purchases.

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

Title: Anchovy Essence
Categories: British, Anchovies, Sauces, Condiments
Servings: 4

3.35 oz jar of anchovies packed in

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

Title: Cheap & Fast Garum or Liquamen
Categories: Five, Seafood, Herbs, Sauces
Yield: 1 Pint

500 g (18 oz) small fish; smelt,
- sprat, anchovy, sardine,
- whole
375 g (13.2 oz) sea salt
1 tb (heaped) dried oregano
Water

Rinse the fish under running water, leave them intact (do
not remove gills, innards or whatever).

Put fish, salt and oregano in a cooking pan, add enough
water to cover the fish with one or two inches of liquid
on top.

Bring to the boil, let boil for fifteen minutes. The fish
are cooked to a pulp. Crush the fish even more with a
wooden spoon, continue boiling until the liquid starts to
thicken.

Now start straining. First use a coarse strainer or
colander to remove all the larger bits and pieces. Then
strain the liquid several times through a kitchen cloth
until the liquid is clear. Depending on the fish you use,
and how long everything has boiled, you'll end up with a
pale yellow to deep amber coloured liquid.

Let it cool completely, and keep it in a glass jar in the
refrigerator. It may be that salt crystals are collecting
at the bottom of the jar.

Because of the high content of salt, this sauce will keep
for years. You'll need but a tea - or tablespoon full at
the time. Take care that you use a completely clean spoon
for taking garum out of the jar.

The end product, home-made garum, although "cheap and
fast", is surprisingly tasty and not at all fishy. The
main difference with the Eastern fish sauces is that this
sauce is not fermented but boiled. Moreover, the Roman
garum is made with herbs, which adds an extra dimension
to its taste.

From: http://www.coquinaria.nl

Uncle Dirty Dave's Archives

MMMMM

... "Debt is a prolific mother of folly and of crime." -- Benjamin Disraeli

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

On 10-08-18 19:34, Jim Weller <=-
spoke to Dave Drum about trading stamps <=-

You'd be hard pressed to find anyone giving "trading stamps" these
days.

And why would we want them in this era of smart cash registers and
loyalty cards with mag strips? Stamps were a pain in the butt to
paste into the little books and both gimmicks pay off at a mere 1%.
At least with my loyalty card I get email flyers offering 20% off on different items each week.

I agree with both of you. OTOH, for some unexplainable reason we had a
box of S&H green stamps and a box of Raliegh cigarette coupons in our
basement for more than a decade after they were available anymore.

Other things that no longer exist -- Blockbuster and non-branded video
stores, 8-track tapes, 5 1/4 inch floppies, 3 1/2 inch floppies. I'm
sure that many more items could be named. What I wonder is what kitchen related items are now essentially extinct???


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

Title: Wesley's Abm Sourdough Bread
Categories: Bread, Abm
Yield: 1 Loaf

5 c Flour
1 tb Sugar
1/2 tb Salt
1 tb Butter or margarine
1/2 ts Baking soda
Water (warm)

For the starter: In a clean, SCALDED container, mix 2 cups of flour
and 1 cup of warm water. Cover with plastic wrap, and let stand at
room temperature for 2 - 3 days until an amber liquid forms. When
this happens, stir the starter and, following manufacturer's
instructions, place in bread pan:

1/2 c Starter
3 c Flour
1 c Warm water
1 T Sugar
1/2 T Salt
1 T Butter
1/2 t Baking Soda

Use the basic dough cycle. When cycle is completed, allow doughball
to rest and rise in ABM for a minimum of 4 hours. Six hours is
better. After the rest/rise time, bake using your machine's
whole-wheat cycle.

Meanwhile, feed your starter with 1/2 cup flour, 1 cup warm water,
and 1 t sugar. Mix, cover, and place in refrigerator. Use or feed
on a regular basis to keep it alive and well. As your starter
matures and ages, it will develop its own unique flavor. Take care
of your starter, it will take care of you.

***

Recipe/technique by Wesley Pitts 12/31/94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:38:47, 10 Oct 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Jim Weller <=-

You'd be hard pressed to find anyone giving "trading stamps" these
days.

And why would we want them in this era of smart cash registers and
loyalty cards with mag strips? Stamps were a pain in the butt to
paste into the little books and both gimmicks pay off at a mere 1%.
At least with my loyalty card I get email flyers offering 20% off on different items each week.

I agree with both of you. OTOH, for some unexplainable reason we had a box of S&H green stamps and a box of Raliegh cigarette coupons in our basement for more than a decade after they were available anymore.

You must have a bit of pack-rat in your background.

Other things that no longer exist -- Blockbuster and non-branded video stores, 8-track tapes, 5 1/4 inch floppies, 3 1/2 inch floppies. I'm
sure that many more items could be named. What I wonder is what
kitchen related items are now essentially extinct???

Quibbles follow .... we have an International chain of video stores
(Family Video), headquartered within a mile of my house which is doing
well indeed - and has survived Blockbuster, Hollywood, et al. They,
unlike the now defunct chains jumped on the DVD bandwagon early.

3.5" floppies are alive and well and very available as are their USB
plug-in external drives at https://tinyurl.com/AMA-FLOPPY

Cassette tape and even CD accommodation on in-dash car audio systems is
fast becoming a thing of the past.

For kitchen items that used to be common - deep-well burners on kitchen
ranges, cream separators, potato ricers (can be found but it takes a lot
of digging), pudding steamers, Hoosier cabinets, flour bins, etc.

All of those are still around but in many cases they are collector's
items and command high prices from their possessors.

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

Title: Nicholas' Roast Garlic Mashed Potatoes
Categories: Potatoes, Cheese
Yield: 4 Servings

10 cl Garlic; peeled
1 c Olive oil
4 Russet potatoes
2 tb Butter
1/2 c Heavy cream
1/4 c Grated Asiago cheese
2 tb Grated Parmigiano-Reggiano
Salt and pepper

Nicholas' father, Arnold Rossman, is chef-owner of
Rosmarino in Pacific Heights.

Put the garlic and olive oil in a heavy saucepan over
lowest possible heat, and simmer until soft, 30 to 40
minutes.

Drain off oil (reserve for marinades/vinaigrettes).

Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a
400°F/205°C oven for 1 hour, or until soft. While still
hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic,
then stir into potatoes. Stir in cheeses and season
with salt and pepper.

Spoon into a gratin dish. Place in a 400°F/205°C oven
for 12 to 15 minutes, or until browned and bubbling.

Serves 4.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Secrecy and a free, democratic government don't mix." -- Harry S Truman

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

JIM WELLER wrote to DAVE DRUM <=-

And why would we want them in this era of smart cash registers and
loyalty cards with mag strips? Stamps were a pain in the butt to
paste into the little books and both gimmicks pay off at a mere 1%.
At least with my loyalty card I get email flyers offering 20% off on different items each week.

I don't even use the cards. I have everything stored in a little app on my Android phone called Stocard. All I do is open the app and the cashier scans the code. Most of the time, I am lazier and just enter my phone number directly into the register.

I do get some decent deals from the places I tend to shop at. I try very hard to avoid Walmart even if I spend more money.

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

Title: Chicken Tuscany
Categories: Ceideburg, Onion, Chicken, Grill, Italian
Yield: 4 Servings

2 tb Chopped fresh oregano,
-divided
2 tb Chopped fresh thyme, divided
2 tb Chopped fresh rosemary,
-divided
2 Cloves garlic, minced,
-divided
1/4 ts Coarsely ground black
-pepper, divided
4 6-ounce boneless, skinless
-chicken breast halves
4 tb Plus 1 1/2 teaspoons olive
-oil, divided
1/4 c Chopped shallots
1 c Marsala wine
1 c Homemade or canned chicken
-broth
2 1/2 c Sliced mushrooms
1/2 c Sun-dried tomatoes,
-julienned
1/2 c Sliced green onions
1 1/2 c Butter, cut into small
-pieces (3 sticks)

In a small flat dish, sprinkle half the oregano, thyme, rosemary,
garlic and black pepper. Place the chicken breast halves in a single
layer on top of the herbs. Pour 4 tablespoons olive oil over the
chicken. Sprinkle the remaining herbs, garlic and pepper over the
chicken breasts. Cover and refrigerate for at least 3 hours or
overnight.

While chicken is marinating, prepare the Marsala reduction. In a
saucepan, heat 1 1/2 teaspoons olive oil. Add shallots and saute
until tender. Add the Marsala and chicken broth and stir to scrape up
any brown bits from the bottom of the pan. Bring to a simmer and
cook until reduced by half. Skim off excess fat and strain to remove
shallots. Set aside.

Grill or broil chicken breasts for about 7 to 8 minutes per side or
until done. While the chicken is cooking, preheat a saute pan. Add
the Marsala reduction, mushrooms, tomatoes and green onions. Bring
to a simmer and reduce by half. Remove from heat and stir the butter
into the sauce bit by bit, stirring constantly, until the sauce is
slightly thickened.

Serve the chicken breasts topped with the sauce.

Makes 4 servings.

From Rusty Pelican.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideberg; November 6 1993.

MMMMM

Later,
Sean

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

On 10-10-18 11:13, Dave Drum <=-
spoke to Dale Shipp about trading stamps <=-

I agree with both of you. OTOH, for some unexplainable reason we had a box of S&H green stamps and a box of Raliegh cigarette coupons in our basement for more than a decade after they were available anymore.

You must have a bit of pack-rat in your background.

Actually, it is less of being a pack rat than just being too lazy to
bother tossing them into the recycle bin. The first twenty years we
were married, we averaged two years per address. That helped cut out
the clutter. We have not moved anywhere since 1979 and that means that
we have up to almost 40 years worth of things we have not bothered to
sort and toss.

Other things that no longer exist -- Blockbuster and non-branded video stores, 8-track tapes, 5 1/4 inch floppies, 3 1/2 inch floppies. I'm
sure that many more items could be named. What I wonder is what
kitchen related items are now essentially extinct???

Quibbles follow .... we have an International chain of video stores (Family Video), headquartered within a mile of my house which is doing well indeed - and has survived Blockbuster, Hollywood, et al. They, unlike the now defunct chains jumped on the DVD bandwagon early.

Quibble back at you: non-branded video stores, i.e. local not chain.
Typically with a back room for 21 and older. Blockbuster was into CDs
and DVDs, but that did not help them agains places like Redbox and
Netflex.

3.5" floppies are alive and well and very available as are their USB plug-in external drives at https://tinyurl.com/AMA-FLOPPY

I have a bunch of 3.5 and 5 1/4 floppies that I need to smash, but have
not gotten around to it for many years.

For kitchen items that used to be common - deep-well burners on
kitchen ranges,

My Mother's stove had one of those.

cream separators, potato ricers (can be found but it
takes a lot of digging), pudding steamers, Hoosier cabinets,

I cannot say that I have seen any of those in my lifetime, although I
have heard of some of them.

This was near the top of today's file. My wonder is why would anyone
want to use stale beer versus fresh beer? I have a strong childhood
memory from age 10 or so when I had a part time job with a tavern near
our house. My job was to sort out the beer bottles into brand specific
cases for return. The smell of stale beer was not very appealing, nor
were all of the dead roaches in the bottles.


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

Title: STALE BEER
Categories: Sauces
Yield: 1 Servings

1 x Beer as needed

When a recipe calls for stale beer, it can be made by microwaving
beer on high for 30 seconds to 1 minute, then letting it sit for ten
minutes before using.

Recipe posted by: Wesley Pitts

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:38, 11 Oct 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I agree with both of you. OTOH, for some unexplainable reason we had a box of S&H green stamps and a box of Raliegh cigarette coupons in our basement for more than a decade after they were available anymore.

You must have a bit of pack-rat in your background.

Actually, it is less of being a pack rat than just being too lazy to bother tossing them into the recycle bin. The first twenty years we
were married, we averaged two years per address. That helped cut out
the clutter. We have not moved anywhere since 1979 and that means that
we have up to almost 40 years worth of things we have not bothered to
sort and toss.

I know the words to that song ....

Other things that no longer exist -- Blockbuster and non-branded video stores, 8-track tapes, 5 1/4 inch floppies, 3 1/2 inch floppies. I'm
sure that many more items could be named. What I wonder is what
kitchen related items are now essentially extinct???

Quibbles follow .... we have an International chain of video stores (Family Video), headquartered within a mile of my house which is doing well indeed - and has survived Blockbuster, Hollywood, et al. They,
unlike the now defunct chains jumped on the DVD bandwagon early.

Quibble back at you: non-branded video stores, i.e. local not chain. Typically with a back room for 21 and older. Blockbuster was into CDs and DVDs, but that did not help them agains places like Redbox and Netflex.

Family Video started out exactly that way. They seem to be holding up
well against the streamers and schemers. Although I see that they are co-locating Marco's Pizza and cell phone stuff in their video stores.

I used to maintain their computer "system" when I had the computer
store. It was an old Tandy 1000 using 8" floppies and full-height 40 meg
(not gigabyte - megabyte) hard drives running BSD Unix. Spit, baling
wire and chewing gum were involved. Bv)=

3.5" floppies are alive and well and very available as are their USB plug-in external drives at https://tinyurl.com/AMA-FLOPPY

I have a bunch of 3.5 and 5 1/4 floppies that I need to smash, but have not gotten around to it for many years.

You can shred the 5.25" guys. And hit the smaller ones with a magnet to
erase any data that stray cosmic rays has not corrupted. Me, I'd just
bin them to the land fill - or take them down my local authorised computer/electronics recycler.

For kitchen items that used to be common - deep-well burners on
kitchen ranges,

My Mother's stove had one of those.

cream separators, potato ricers (can be found but it
takes a lot of digging), pudding steamers, Hoosier cabinets,

I cannot say that I have seen any of those in my lifetime, although I
have heard of some of them.

I inherited a potato ricer from my mother - who got it from her mother.
Same for the pudding steamer (Mary Dunbar brand). The cream separator
we had at the farm when we used to milk several head of Holsteins.

This was near the top of today's file. My wonder is why would anyone
want to use stale beer versus fresh beer? I have a strong childhood memory from age 10 or so when I had a part time job with a tavern near
our house. My job was to sort out the beer bottles into brand specific cases for return. The smell of stale beer was not very appealing, nor were all of the dead roaches in the bottles.

Also the cigarette butts. Bv)=

I think the stale beer is so no carbonation remains in the product. That
is all Wes' recipe will do - outgas the CO-2.

You can get the same effect without the nuker by starting earlier and
letting the brewski sit on the counter in a bowl or wide mouth glass
for a couple hours.

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

Title: STALE BEER
Categories: Sauces
Yield: 1 Servings

1 x Beer as needed

When a recipe calls for stale beer, it can be made by microwaving
beer on high for 30 seconds to 1 minute, then letting it sit for ten
minutes before using.

Recipe posted by: Wesley Pitts

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

Title: Springfield Horseshoe Sandwich
Categories: Breads, Classic, Cheese, Meat
Yield: 4 servings

8 sl Bread; toasted
8 oz (to 12) meat(s) *
Hot French fries
Paprika

MMMMM----------------------HORSESHOE SAUCE---------------------------
3 c Shredded American (mild
- cheddar) cheese
2 tb Butter
1 ts Worcestershire sauce
1/4 ts Dry (Colman's) mustard
1/4 ts Ground red pepper
2 Egg yolks
1/2 c Stale beer

* Original meat in a Horseshoe was ham. Any meat can (and
probably has) been used. My favourite is half-hamburger
and half crispy bacon. Seafood also works well on this
delight.

In a saucepan, melt together cheese and butter over low
heat. Stir in Worcester sauce, mustard and cayenne. Beat
the yolks and beer together and add to the sauce pan.

Cook and stir over medium heat until mixture thickens and
begins to bubble around the edges. Makes 2 cups.

On preheated dinner plates, arrange 2 toast slices each.
Top toast with meat. Pour a generous amount of Horseshoe
Sauce over meat.

Encircle each sandwich with hot French fries. Sprinkle
paprika (or cayenne) over sauce.

Makes 4 servings.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Kitchen

MMMMM

... I've got only one other speed, and it's slower. - Sign in a diner

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

Quoting Dale Shipp to Jim Weller on 10-10-18 01:32 <=-

I agree with both of you. OTOH, for some unexplainable reason we had
a box of S&H green stamps and a box of Raliegh cigarette coupons in our basement for more than a decade after they were available anymore.

OK, those no longer exist, except as collectors items... not redeemable
any more... :)

Other things that no longer exist -- Blockbuster and non-branded video stores, 8-track tapes, 5 1/4 inch floppies, 3 1/2 inch floppies.

The two last not only still do exist, I'm still using them on the
computer I have here at home... :) And Richard also uses them, on occasion.... :) I can also use the 3 1/2 inch floppies on my notebook computer... :)

I'm sure that many more items could be named. What I wonder is what kitchen related items are now essentially extinct???

My take is that something isn't extinct if it still is usable and in use
by someone... ;) Probably any kitchen related item one could think of
as being relatively obsolete would still be useful in the hands of
someone who has used it in the past.... :)

ttyl neb

... Everything is considered ethnic in some part of the world.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 10-11-18 12:13, Dave Drum <=-
spoke to Dale Shipp about trading stamps <=-

I used to maintain their computer "system" when I had the computer
store. It was an old Tandy 1000 using 8" floppies and full-height 40
meg (not gigabyte - megabyte) hard drives running BSD Unix. Spit,
baling wire and chewing gum were involved. Bv)=

The first PC that I got from the government had a 10 meg hard drive.
Powers that be insisted that it have UNIX installed so that we could all
learn to use that new fabulous operating system. Two problems: The
operating system occupied 7 meg of that hard drive and the documentation
took up a yard or two of shelf space. The documentation went under the
raised floor boards and I uninstalled the UNIX and use a flavor of DOS.

I have a bunch of 3.5 and 5 1/4 floppies that I need to smash, but have not gotten around to it for many years.

You can shred the 5.25" guys. And hit the smaller ones with a magnet
to erase any data that stray cosmic rays has not corrupted. Me, I'd
just bin them to the land fill - or take them down my local authorised computer/electronics recycler.

Problem with putting them into any sort of recycle is that on the off
chance that they landed in the wrong hands I might find myself in court.
I need to destroy them -- just haven't gotten around to doing it.

I inherited a potato ricer from my mother - who got it from her
mother. Same for the pudding steamer (Mary Dunbar brand). The cream separator we had at the farm when we used to milk several head of Holsteins.

I can recall seeing my grandmother churning milk to get butter. I was
only in single digits then, but believe it was a wooden thing with an
central churn that you pumped up and down.


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

Title: Poor Man's Stroganoff
Categories: Beef
Yield: 1 servings

1 lb Lean ground beef
1 sm Onion, chopped
6 Fresh mushrooms, quartered
1 cn Cream of mushroom soup
1/4 c Inexpensive dry white wine
4 oz Sour cream
Salt (it probably won't need
Any) and pepper to taste

Crumble the ground beef into a frying pan. Cook the beef over medium
heat until about half done. Add the onion and mushrooms, and cook,
stirring frequently, until the meat is done, and the onions are
transparent. Stir in the mushroom soup and wine, and cook, stirring
occasionally for about 30 minutes. Add the sour cream, stir to
combine, and re-heat gently. Do NOT allow the mixture to boil after
the sour cream has been added.

Serve over cooked noodles or rice.

This recipe should serve 4 people, but I wouldn't count on it.

If you're making it just for you, it freezes successfully, if you
don't add the sour cream to the portion you are freezing. Instead,
defrost when needed, re-heat, and add the sour cream at the last
minute.

From: Kathy Pitts Date: 09-14-95
Cooking Ä

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 02:33:15, 12 Oct 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I have a bunch of 3.5 and 5 1/4 floppies that I need to smash, but have not gotten around to it for many years.

You can shred the 5.25" guys. And hit the smaller ones with a magnet
to erase any data that stray cosmic rays has not corrupted. Me, I'd
just bin them to the land fill - or take them down my local authorised computer/electronics recycler.

Problem with putting them into any sort of recycle is that on the off chance that they landed in the wrong hands I might find myself in
court. I need to destroy them -- just haven't gotten around to doing
it.

You can still shred the soft-sided floppies. For the hard-sided 3.5"
guys ..... do you remember the bulk tape erasers that used to be around
back in the reel-to-reel, cassette, VHS and Beta-max days. If you have
one in the stuff you've not sent to the great beyond, or can borrow one
it will do for any data blanking that needs done. I use a very strong
ring magnet that came with my pacemaker test rig. The bulk eraser went
to work for someone else several years ago. That is, I loaned to out and
it never came home. Bv)=

I inherited a potato ricer from my mother - who got it from her
mother. Same for the pudding steamer (Mary Dunbar brand). The cream separator we had at the farm when we used to milk several head of Holsteins.

I can recall seeing my grandmother churning milk to get butter. I was only in single digits then, but believe it was a wooden thing with an central churn that you pumped up and down.

We used the cream separator to "skim" the milk - then churned butter
from the cream using both a plunger thing like you describe and a crank
drive paddle device similar to an ice cream maker. The left-over whey
was *real* buttermilk and much different from the "cultured" stuff one
gets down the store.

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

Title: Buttermilk Marinated Southern-Fried Gizzards
Categories: Offal, Poultry, Chilies, Dairy, Marinades
Yield: 3 Servings

MMMMM--------------------------MARINADE-------------------------------
1 lb Chicken gizzards
1 sm Onion; chopped coarse
1 1/2 c Buttermilk

MMMMM---------------------------TO FRY--------------------------------
1 1/2 qt (to 2 qt) oil
1 c All-purpose flour
2 ts Salt; to taste
1 ts Cayenne; or more
1 ts Old Bay, Lawry's, Zatarain's
- or onion powder
1 lg Egg; beaten

More commonly sold than duck gizzards, chicken gizzards
are dirt-cheap and wholly delicious. I was first
introduced to the glory of Southern fried chicken
gizzards at Roscoe's, a chain of chicken-and-waffle
houses in California. Roscoe's is a classy joint.
It's a place where you'll never have to worry about
running out of the whipped butter that accompanies not
only the waffles but just about everything else on the
menu. Pats of butter always go on top of the grits,
which accompany their platter of gizzards, deep-fried
to perfection in a thin and crisp batter.

Place the gizzards in a bowl with the onions and pour
enough buttermilk into the bowl to cover the contents
entirely. Refrigerate the gizzards for 8 hours, or
preferably for 24 hours. The gizzards will hold in the
buttermilk for up to 2 days.

When you are ready to fry, remove the gizzards from the
buttermilk and drain them in a colander. They do not have
to be impeccably dry, just drained of excess buttermilk.
Cut the gizzards in 1/4" to 1/2" chunks, working around
and discarding any excess sinew or tendon.

Mix the flour with salt, cayenne pepper, and seasonings.
Have the beaten egg ready.

TO FRY: Heat the oil to 350°F/175°C. When ready to fry,
dip each piece of gizzard in the egg, and then dredge
well in the flour. The gizzards must be coated very well
or else the batter will not be crisp.

Slip the gizzards into the hot oil and fry for 2 to 3
minutes, until golden brown and crisp. Drain over a rack
to get rid of the excess oil.

Serve immediately, accompanied by grits and collards for
the full Southern experience.

Posted by Chichi Wang, August 11, 2009 "You can never be
surrounded by too many gizzards."

Chichi Wang took her degree in philosophy, but decided
that writing about food would be much more fun than
writing about Plato. She firmly believes in all things
offal, the importance of reading great books, and the
necessity of three-hour meals. If she were ever to get
a tattoo, it would say "Fat is flavor."

From: http://www.seriouseats.com/recipes

Uncle Dirty Dave's Archives

MMMMM

... Just when you think you've found them all, Up pops another!
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Quoting Dale Shipp to Dave Drum on 10-12-18 02:24 <=-

You can shred the 5.25" guys. And hit the smaller ones with a magnet
to erase any data that stray cosmic rays has not corrupted. Me, I'd
just bin them to the land fill - or take them down my local authorised
computer/electronics recycler.

Problem with putting them into any sort of recycle is that on the off chance that they landed in the wrong hands I might find myself in
court. I need to destroy them -- just haven't gotten around to doing
it.

Richard uses a bulk eraser on magnetic media... I suppose one could both reformat the disk and use the bulk eraser on them... that should erase
anything that's still there... :)

I inherited a potato ricer from my mother - who got it from her
mother. Same for the pudding steamer (Mary Dunbar brand). The cream
separator we had at the farm when we used to milk several head of

Holsteins.

I can recall seeing my grandmother churning milk to get butter. I was only in single digits then, but believe it was a wooden thing with an central churn that you pumped up and down.

I've at least seen pictures of that sort of churn... I've made butter
by just shaking a jar of cream until it turns to butter and
buttermilk... I was probably in my 20's or so at the time... :)

ttyl neb

... Fools and their money become popular quickly.

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Quoting Sean Dennis to Jim Weller <=-

loyalty cards with mag strips

I don't even use the cards. I have everything stored in a little app
on my Android phone called Stocard. All I do is open the app and the cashier scans the code.

I've seen people do that ahead of me in line.

I try very hard to avoid Walmart even if I spend more money.

Good for you. If more of us did that they wouldn't be so dominant
or powerful and therefore destructive. I went to Walmart once. That
was back in 1994 just after they bought out Woolco Canada which had
survived for years after the American Woolco parent company went
under.

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

Title: Spiced Eggplant With Tomato And Mustard Seeds
Categories: Indian, Vegetables
Servings: 4

2 lb baby or Japanese eggplant
2 TB plus 1 tsp kosher salt,
divided
1/4 c ghee, butter or coconut oil
1 ts black mustard seeds
1 ts cumin seeds
1/2 ts turmeric
2 ts Kashmiri red chili powder or
1 ts cayenne)
3 TB tomato paste
1 TB light brown sugar
1 TB distilled white vinegar
2 ts mustard oil
2 inch chive sections or
picked cilantro leaves or
thinly sliced scallions for
garnish

If using baby eggplants, cut each eggplant in half lengthwise. If
using Japanese eggplants, slice crosswise at a sharp angle into
1-inch-thick pieces. Score the cut sides of the eggplant in a
crosshatch pattern using the tip of a sharp chef's knife or paring
knife. Toss eggplant with 2 tablespoons kosher salt and set aside to
drain in a colander set over the sink or a large bowl for 1 hour.

Rinse excess salt off eggplant and gently pat dry with a clean
kitchen towel or paper towels. Adjust an oven rack to the center
position and preheat oven to 500 F (260 C). Line a rimmed baking
sheet with parchment or foil.

In a small skillet over medium heat, melt ghee, butter, or coconut
oil until liquefied. Add mustard seeds, cumin seeds, turmeric, and
Kashmiri red chili powder. Fry spices, stirring frequently, until
mustard seeds pop, about 2 minutes. Add tomato paste, brown sugar,
vinegar, remaining 1 teaspoon kosher salt, and 1/4 cup water. Cook
until the mixture turns brick-red, about 5 minutes.

In a large bowl, toss the eggplant and spice mixture together until
evenly coated. Spread eggplant evenly across the rimmed baking
sheet, dolloping on any spice mixture left behind in the bowl. Cover
baking sheet with a sheet of foil or with a second inverted rimmed
baking sheet. Place in oven and bake until eggplant is tender, about
15 minutes. Uncover and bake until charred and blackened in some
spots, 5 to 10 minutes longer.

Drizzle with mustard oil and garnish with chives, cilantro, or
scallions, if desired. Serve right away.

Notes: Mustard oil is banned for human consumption in the US, but
its harm is up for debate. It's a traditional ingredient used in a
lot of Indian and Bengali cooking, and I feel comfortable consuming
it in small quantities. If you'd rather avoid it, you can get a
similar punch by whisking 1/2 teaspoon Colman's dry mustard powder
into 1 tablespoon of any neutral oil.

SOHLA EL-WAYLLY

From: Serious Eats

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

Cheers

Jim


... PuckerButt Pepper? I tried to eat one once. That was a bad idea.

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On 10-13-18 14:41, Nancy Backus <=-
spoke to Dale Shipp about Re: trading stamps <=-

<<SNIP -- talking about cleaning floppy disks of data >>

Richard uses a bulk eraser on magnetic media... I suppose one could
both reformat the disk and use the bulk eraser on them... that should erase anything that's still there... :)

Problem is that I have not had any method of erasing them (much less a
secure erase) for years, nor do I have any sort of bulk eraser. I'm not certain that frig magnets would do the trick well enough.

I'd use jalepeno peppers instead of bell pepper here, even with the
cayenne and tabasco.

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

Title: CLASSIC SAUCE PIQUANT
Categories: Cajun, Sauces
Yield: 1 Servings

1 c Dry red wine
2 1/2 lb Game meat (rabbit,
-alligator, venison,
-squirrel)
2 c Onion, chopped
1/2 c Olive oil
3 Cloves garlic, minced
1 lg Bell pepper, chopped
1 c Celery, chopped
2 c Green onions, chopped
1/2 c Parsley, chopped
2 cn (8 oz.) tomato sauce
1 lb Fresh tomatoes, seeded,
-peeled, chopped
1 lb Mushrooms, sliced
2 T Worcestershire sauce
1/2 t Basil
2 Bay leaves
1/2 t Oregano
1/4 t Cayenne pepper, or to taste
-salt and black pepper to
-taste
-Tabasco, to taste

================DIRECTIONS============================

Marinate game in 1 cup of red wine at least two hours before using in
sauce. Saute onions in oil until golden brown, stirring often. (Do
not allow to burn.) Add bell pepper and celery and saute until
tender. Add chopped tomatoes and tomato sauce as well as other
seasonings. Simmer for 10 minutes then add mushrooms and drained
game. Cook covered for 45 minutes, then add green onions, garlic and
parsley and cook uncovered for 15 minutes.

Serve with rice.

From the May/June 1994 issue of the Louisiana Conservationist.
Subscriptions $8 for 1 year. $14 for two years. $24 for four years.
Louisiana Conservationist P.O. Box 98000 Baton Rouge, LA 70898-9000
From: Wesley Pitts Date: 07-17-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:10:59, 14 Oct 2018
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Dale Shipp wrote to Nancy Backus <=-

<<SNIP -- talking about cleaning floppy disks of data >>

Richard uses a bulk eraser on magnetic media... I suppose one could
both reformat the disk and use the bulk eraser on them... that should erase anything that's still there... :)

Problem is that I have not had any method of erasing them (much
less a secure erase) for years, nor do I have any sort of bulk
eraser. I'm not certain that frig magnets would do the trick well
enough.

Fridge magnets are not at all powerful. Sometimes just brushing past
them will cause them to fall to the floor. You need something like the electro-magnetics of a bulk tape eraser. Or the ring magnet included in
a pacemaker testing rig. I have one I could let you have if you'd like.

Or, here's a thought ..... Sometimes banks and real-estate firms sponsor
a "shred day" when they have a commercial shredder (like C. O. P. S.)
park in their lot and shred whayever is brought to them. You might ask
if they can handle the hard shell 3 1/2" floppies. Your regular under
the desk shredder will do for the 5 1/4" soft case guys.

I'd use jalepeno peppers instead of bell pepper here, even with the cayenne and tabasco.

Then it wouldn't be Cajun. The Cajun "trinity" is onion, bell pepper,
and celery. Nothing to keep one from adding jalapeno (or other zippy
peppers) to the mix, though.

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

Title: CLASSIC SAUCE PIQUANT
Categories: Cajun, Sauces
Yield: 1 Servings

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

Title: Alligator Sauce Piquante
Categories: Game, Cajun, Chilies, Wine, Poultry
Yield: 8 Servings

4 lb Alligator meat *
4 tb Oil
4 tb Flour
3 md Onions; chopped
4 Ribs celery; chopped
1 lg Bell pepper; lg dice
8 oz Can tomato paste
1 tb Sugar
10 oz Can Ro*Tel tomatoes
4 cl Garlic; minced
1 lb Andouille sausage
2 c Chicken stock
8 oz Mushrooms
1 1/2 bn Green onion; chopped
4 Bay leaves
1/2 ts Allspice
Salt, red & black pepper
10 oz Jar salad olives
1/4 c Parsley; chopped
1/4 lb Butter
1 sl Lemon; thing
1/2 c Sherry wine
Rice; cooked

* Buy alligator meat other than tail meat. The meat will
be a darker in color meat.

TO PREPARE: First, in a black cast-iron pot, boil water.
Place the meat into boiling water for 5 minutes. The fat,
which gives the alligator that "fishy" taste will rise to
the surface of the water. Skim the fat off and remove the
meat. Rinse the meat in clean water. Disguard the cooking
water.

In the pot, heat a little oil and brown the meat. The
browning will melt away even more of the objectionable
fat. Remove the meat and discard the oil.

Clean the pot well. The alligator meat is now ready to
use.

In a pot, heat the oil, it is hot enough when a pinch of
flour dropped in the oil sizzles. Add the flour, a third
at time, stirring constantly. Add the onions, celery,
and bell pepper. Simmer for 3 minutes.

Add the tomato paste, sugar, and Rotel tomatoes. Simmer
for 30 minutes.

Add the garlic, meat, andouille, and chicken stock.
Simmer for 25 minutes.

Add the mushrooms, green onions, bay leaves, allspice,
and the salt and the pepper, to taste. Cook for 20
minutes.

Add the olives, parsley, butter, lemon slice, and
sherry. Simmer for 20 minutes.

Serve over rice.

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
published 1987

From: David Pileggi

Uncle Dirty Dave's Archives

MMMMM


... "BAM!!!" -- Emeril Lagasse
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Nancy Backus on 10-14-18 02:06 <=-

<<SNIP -- talking about cleaning floppy disks of data >>

Richard uses a bulk eraser on magnetic media... I suppose one could
both reformat the disk and use the bulk eraser on them... that should
erase anything that's still there... :)

Problem is that I have not had any method of erasing them (much less a secure erase) for years, nor do I have any sort of bulk eraser. I'm
not certain that frig magnets would do the trick well enough.

No, probably even the strongest fridge magnets wouldn't do a good enough
job on them... Maybe some trip (yours or mine, to here or there) we can
connect you with Richard's bulk eraser, for a borrow.... :)

I'd use jalepeno peppers instead of bell pepper here, even with the cayenne and tabasco.
Title: CLASSIC SAUCE PIQUANT

It didn't seem to use much cayenne or tabasco, to be sure... :)

ttyl neb

... Hardtack tastes like plywood but is not as tender.

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JIM WELLER wrote to SEAN DENNIS <=-

I've seen people do that ahead of me in line.

The only drawback is that you can't use the app at a self-checkout line unless you have a hand scanner. The scanners built into the registers can't read the barcode right off of a phone screen. But generally I don't mind going to a regular checkout line. Yes, I am one of those who likes to use the self-checkout lane.

I try very hard to avoid Walmart even if I spend more money.

Good for you. If more of us did that they wouldn't be so dominant
or powerful and therefore destructive. I went to Walmart once. That
was back in 1994 just after they bought out Woolco Canada which had survived for years after the American Woolco parent company went
under.

My big problem with Walmart are the people and I'm not being a jerk here. I suffer from panic attacks in public and Walmart seems to trigger an attack nearly every time I go. I'm cognizant of the attacks and try to calm myself down but so many people and too much noise will trigger one nearly every time.
These days, I try to go to other places as there's three other major grocery store chains within a mile or so of Walmart: Ingles, Food City, and Publix (the first two are regional chains; I prefer Publix). Publix, while being the most expensive of the three, is also the cleanest and quietest with the most friendly staff. Peace of mind is something I don't mind paying a bit for.

Here's something that looks interesting but I'm not sure I'd try it:

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

Title: Whole Wheat Spaghetti with Duck Sauce
Categories: Duck, Pasta, Chicken, Offal, Wine
Yield: 1 Servings

1/2 c Dried porcini mushrooms;
-(about 3/4 ounce)
2 c Hot water
1/4 c Olive oil
1 Duck; boned, skinned,
; meat cut into
; 1-inch pieces,
; bones reserved (5-
; to 6-pound)
3 md Onions; chopped
1/3 c Chopped pancetta or bacon
1/2 lb Chicken livers; trimmed,
-coarsely
; chopped
2 Bay leaves
1 lg Sprig fresh rosemary
4 Whole cloves
1 c Dry white wine
3 tb Tomato paste
3 c Canned low-salt chicken
-broth
1 lb Bigoli; (whole wheat
; spaghetti) or
; spaghetti
Freshly grated Parmesan
-cheese

Place dried porcini mushrooms in medium bowl. Add 2 cups hot water.
Let porcini stand until softened, about 30 minutes. Drain porcini;
reserve soaking liquid. Coarsely chop porcini.

Heat oil in heavy large Dutch oven over medium-high heat. Add duck
meat and bones. Saute until golden, about 8 minutes. Drain off all
but 1 tablespoon fat. Add onions and pancetta. Saute until golden,
about 5 minutes. Add chicken livers and porcini and saute 2 minutes.
Add bay leaves, rosemary and cloves; saute 5 minutes. Add wine and
simmer until almost all liquid evaporates, stirring often, about 4
minutes. Mix in tomato paste. Add broth and reserved mushroom soaking
liquid, leaving any sediment in bowl. Bring to boil. Reduce heat and
simmer until meat is tender, about 1 hour.

Discard bones, bay leaves, rosemary and cloves from sauce. Skim any
fat from surface. Simmer sauce until thickened to sauce consistency,
about 10 minutes. Season with salt and pepper. (Can be made 1 day
ahead; chill. Bring to simmer before using.)

Cook pasta in large pot of boiling salted water until tender but
still firm to bite. Drain well. Transfer pasta to large bowl.

Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon
remaining duck sauce over. Sprinkle with Parmesan cheese and serve.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 6319 Calories (kcal); 563g Total Fat; (82% calories from
fat); 196g Protein; 75g Carbohydrate; 1960mg Cholesterol; 1407mg
Sodium Food Exchanges: 0 Grain(Starch); 26 Lean Meat; 12 Vegetable; 0
Fruit; 98
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

MMMMM

Later,
Sean
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