On 11-13-18 06:01, Dave Drum <=-
spoke to Dale Shipp about Squirrels <=-

Like when I brought the
jug of really good, expensive tequila to the Newark Fly-Fest - to let
all have a taste.

I recall both the good taste and the battle royal over the bottle.


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

Title: Chicken Garlic Oyster
Categories: Stir fry, Chicken, Broccoli
Yield: 1 Servings

1 Clove garlic, minced
3 tb Vegetable, peanut oil
-snow peas
2 c Broccoli flowerettes
2 tb Szechuan sauce
10 Mushrooms, sliced 1/8"
-thick
1/2 White onion, sliced
1 tb Sesame oil
2 tb Light soy sauce
3 tb Oyster sauce
-salt & pepper (to taste)
2 Chicken breasts

Preparation: Chop all ingredients to stir-fry size (bite-size). Heat
2 tbs vegetable oil over high heat. Add minced garlic, allow to
slightly brown, then add snow peas. Stir fry 1 and a half to 2
minutes and remove. Add broccoli and stir fry for 2 to 3 minutes.
Remove. Add a small amount of oil (half t.) and add chicken,
stir-frying for 30 sec. over high heat. Add szechuan sauce and cook
15 sec. more. Remove chicken an put aside. Add any remaining veg.
oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return
chicken and all vegetables to wok, adding light soy sauce, oyster
sauce, and salt and pepper to taste. Stir and simmer ingredients for
30 sec. to 1 minute. Serve hot (over rice if desired).

Note: This produces a thin sauce which may be thickened if desired in
the final minute of cooking by adding 2 tsps of cornstarch diluted in
1/4 cup of hot water.
From: Earl Shelsby Date: 19 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:28:11, 14 Nov 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Like when I brought the
jug of really good, expensive tequila to the Newark Fly-Fest - to let
all have a taste.

I recall both the good taste and the battle royal over the bottle.

The phrase "irresistible force meets immovable object" springs to mind.

Still, the bottle wound up with Burt - which is what I had intended. And
no physical bloodshed. Bv)=

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

Title: Aura Almanzar's Spanish Roast Pork
Categories: Pork, Herbs, Citrus, Vegetables
Yield: 12 Servings

8 lb Fresh picnic ham; bone in
1 Head garlic
2 tb Dried Mexican or Dominican
- oregano
1 md Onion
1 tb Oil
2 oz Lime juice

Prepare pork by lifting the skin by cutting the fat as
close to the skin as possible. Do not remove. The skin
should be attached by a teeny bit at the shank.

Pierce holes in the skin, making sure that you broke
through the fat. Pierce deep holes (about one and half
inches deep, or as close to the bone as possible) in fresh
ham, make a few that go across, so that you extend the
area to be touched by seasoning.

Chop onion, and put all seasoning ingredients in blender,
pulse at liquefy two or three times, until you have a nice
looking, foamy paste.

Pour mix into a bowl, with a long handed spoon (I used my
daughter's childhood Nestle's mixing spoon until the
crummy child took it from me), put seasoning into the many
holes you have made on pork, it should not, however,
resemble Swiss cheese. Take leftover mix, and rub on the
outside of pork and skin, place skin in place.

Place in a large foil covered pan, and cover loosely with
foil, place in a preheated 325øF/163øC oven and cook for
at least 30 min/lb. I prefer 45 min/lb. As a matter of
fact, my preferred cooking method is to place it in the
oven about midnight, and cook all night at 225øF/105øC.
When I do this, I add about 1/2 cup water to the bottom of
the pan, between pan and foil.

After pork is done, uncover, and cook at about 400F for
about 20 min to crisp the skin. This is the old way of
doing this. The new fangled way (which I prefer) will
follow. Before crisping, very carefully, pour out liquids
into a heat resistant container, place liquid in freezer.
By the time the pork is cooked, the fat in the liquid
should have solidified. This make an extremely tasty heart
attack, err, seasoning for vegetables, etc.

Reduce the liquid and add salt to taste. I do not add salt
to the meat, as it makes it tough when cooking.

Remove roast from pan and deglaze. Add to liquid and boil
until it has reduced to about a cup. Hard to tell, as I
normally do this by eye. The consistency is similar to
light gravy.

You can serve the sauce on the side, or as I do, remove
the skin and cut up the pork before taking to the table,
and spread bits of sauce on it, as you build the plate.

And now the new fangled way of crisping skin. I take a
large plate (as big as your microwave will take) and place
waddles (about 8 fold) of paper towels on it. Place the
skin on the towels skin side up and microwave for about
two minutes. Most of the fat will be removed and the skin
will start crisping. Repeat for a minute and half, let
cool.

At this point your skin should be crisp enough. If you
want to repeat the procedure, you may, but you run the
risk of ruining the skin. It all depends on your
microwave.

Serve with rice and beans and tostones.

Recipe by: Aura Almanzar

Posted by: Michael Loo Date: 04 Mar 97

From: http://www.ammas.com

Uncle Dirty Dave's Archives

MMMMM

... "Too much of a good thing can be taxing." -- Mae West

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

On 11-14-18 11:54, Dave Drum <=-
spoke to Dale Shipp about Bottle <=-

Like when I brought the
jug of really good, expensive tequila to the Newark Fly-Fest - to let
all have a taste.

I recall both the good taste and the battle royal over the bottle.

The phrase "irresistible force meets immovable object" springs to
mind.
Still, the bottle wound up with Burt - which is what I had intended.
And no physical bloodshed. Bv)=

But we won't say who was on the losing end of that battle. Let's just
say that the Queen did not get her way that time.

Title: Aura Almanzar's Spanish Roast Pork
Categories: Pork, Herbs, Citrus, Vegetables
Yield: 12 Servings

8 lb Fresh picnic ham; bone in

That does look like a pretty good recipe. Enough work that I'd rather
have it served than having to cook it though.

Back when we were young and poor, we used to only buy picnic hams
because the "real" ones were more expensive. Don't often see fresh
picnics although I do think that they are carried by Costco and/or BJs.


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

Title: Sandwich Cubano (Cuban Sandwich)
Categories: Sandwich, Cuba, Pork
Yield: 1 Servings

1 Loaf Cuban or Italian bread
2 tb Mayonnaise
2 sm Dill pickles, thinly sliced
-lengthwise
2 sl Swiss cheese
4 oz Sliced roast pork
4 oz Sliced boiled or baked ham
1 tb Butter, melted

Here is the favorite grilled sandwich in South Florida
with Americans as well as Cubans. It has begun appearing, as well,
on the menus of many trendy New York City restaurants, and its
popularity is swiftly growing all over the U.S.

Preheat the oven to 350 degrees F.

Trim the ends off the loaf and slice the bread in half lengthwise.
Spread both cut surfaces with mayonnaise, layer one half with pickle
slices, cheese, pork, and ham, cover with the second slice of bread,
and cut down the middle into two sandwiches.

Place the sandwiches on a lightly oiled baking sheet and brush the
tops with butter.

Place a heavy cast-iron skillet over both sandwiches to weigh them
down and bake until crisp and hot, about 20 minutes.

Makes 2 sandwiches.

VARIATION: For a Miami Sandwich, toast the bread, assemble the
sandwich as for a Cuban sandwich, and add 4 slices fried bacon, 2
large leaves lettuce, and 4 tomato slices before cutting in two. Do
not bake the sandwiches.

From: Earl Shelsby Date: 09-15-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:09:37, 15 Nov 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Like when I brought the jug of really good, expensive tequila to
the Newark Fly-Fest - to let all have a taste.

I recall both the good taste and the battle royal over the bottle.

The phrase "irresistible force meets immovable object" springs to
mind.

Still, the bottle wound up with Burt - which is what I had intended.
And no physical bloodshed. Bv)=

But we won't say who was on the losing end of that battle. Let's
just say that the Queen did not get her way that time.

Title: Aura Almanzar's Spanish Roast Pork
Categories: Pork, Herbs, Citrus, Vegetables
Yield: 12 Servings

8 lb Fresh picnic ham; bone in

That does look like a pretty good recipe. Enough work that I'd rather have it served than having to cook it though.

Many recipes are like that for me. Sometimes I will go nuts (or get bored
which leads to nutty behaviour) and take a flyer at something complex
and ticklish to make. But not often.

Back when we were young and poor, we used to only buy picnic hams
because the "real" ones were more expensive. Don't often see fresh picnics although I do think that they are carried by Costco and/or BJs.

Fresh hams and picnics are pretty common here. And fairly inexpensive.
Actually cured hams are currently about the same price as the fresh
(uncured) hams. I see, checking the weekly circulars, that Meijer has
shank or butt portion hams @U$1.49/lb. And centre-cut tenderloins at
an excellent price (U$1.59).

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

Title: Sandwich Cubano (Cuban Sandwich)
Categories: Sandwich, Cuba, Pork
Yield: 1 Servings

1 Loaf Cuban or Italian bread
2 tb Mayonnaise
2 sm Dill pickles, thinly sliced
-lengthwise
2 sl Swiss cheese
4 oz Sliced roast pork
4 oz Sliced boiled or baked ham
1 tb Butter, melted

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

Title: Pig Hip Sandwich
Categories: Pork, Breads, Sauces
Yield: 4 Sandwiches

12 oz Thin sliced roasted fresh
- (not cured) ham
4 (6") sandwich buns; toasted
Shredded lettuce
Tomato slices

MMMMM---------------------------SAUCE--------------------------------
1 lg Egg
3 c Oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Sugar
Salt

MAKE THE SAUCE: Chill a stainless steel mixing bowl until
very cold. Take the egg from refrigerator and using an
electric mixer, beat egg thoroughly.

While continuing to beat, slowly add good quality
vegetable oil and Heinz catsup. To this, add the
Worcestershire sauce, sugar, and a pinch of salt.

Makes 1 quart of sauce.

Lay out the toasted buns, slather the bottoms with
sauce. Distribute the thinly sliced fresh ham evenly
on top of the sauce. Add the sliced tomato to each
sandwich and top with shredded lettuce. Drizzle more
Pig Hip Sauce over the lettuce and top with the upper
half of the bun.

Store the leftover sauce in the ice box.

Makes four sandwiches

As served at the Pig Hip Restaurant on Route 66 in
Broadwell, Illinois

Uncle Dirty Dave's Kitchen

MMMMM

... "It becomes less and less important whether I am afraid." -- Audre Lourde --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)