RUTH HANSCHKA wrote to DAVE DRUM <=-

I haven't had anything from fast food joint other than Panera
in over a decade, unless you count coffee and a yearly donut.
Panera is always someone else's idea about annually; their food
tastes like someone knocked salt shaker into the pot.

All I ever get at Panera is bagels. Period. Full Stop.

Just as well. Some of their other baked goods are OK, but don't eat
the soup. It's a salt disaster.

Many restaurants can make that claim. If a place has good soups it
tends to earn a place on my regular stops list.

I can generally cook for a lot less than takeout costs, and
the food isn't a salt lick.

You must be extremely salt-sensitive like MLoo.

I'm not used to it. I like a decent hot dog and the like, but some prepared foods...whew. No.

No argument on cost of cooking - until you factor in cost of
maintaining the spice rack, condiments, price of gas/electricity to
run the stove, etc., etc. Then the clean up, extra trash/garbage,
storage of left overs and binning what crawls out the ice box on
its own.

The convenience is worth a lot, too.

It does add up, but you control what goes into the food instead of
someone else doing it. That can count for more.

I've never concerned myself with big-medicine's bad food of the day
alarums .... except HFCS and other known carcinogens and well-proven
"bad for you" items .... and that's a very short list. What the hey?
Ain't none of us getting out of here alive anyway - might as well
enjoy the ride.

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 quarts

Mine starts with whatever soup base is handy, and tends toward
the kitchen sink school of cooking - throw in everything but the kitchen sink. I will say that smoked turkey bits make great soup stock.

If I'm doing chicken soup I use chicken base. For beefy stuff I use
beef base. For shrimp or crab I try to use a seafood base. But, that's
me. Sometimes circumstances say use the chicken broth .......

Sometimes you use what's handy and sometimes it's what's called for.

So, I'm making a pantry run at GFS (food/restaurant wholesale supply)
who sell Minor's soup bases under their own label. I was out of chicken
base, beef base, vegetable base and shrimp base. GFS doesn't do seafood
bases (low demand) but I figured I'd restock on the others. WHAT!?!?!
No beef base. Not a bit. Someone had been in earlier than I and bought
every bit of their stock. None in the back room. None on the shelf. I
wound up with 5 (16 oz) jars of chicken, 2 of veggie and 1 (as an
experiment) of "au jus" base.

I tried the "au jus" base for home made French-dip roast beef sarnies.
Pretty good - about what I'd expect for a Minor's soup base. (even if
sold as a private label - the USDA Establishment Number gives them away)

And the leftovers - after dipping the sammiches - are drinkable as beef
broth. No waste.

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

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

1 1/2 lb Deli shaved beef; medium
- rare
8 sl Emmenthal or pepper-jack
- cheese; wrap removed
1 lg Yellow onion; peeled, sliced
Woerber's Horseradish Sauce
4 (8") hoagie/deli rolls;
- split, toasted
2 tb GFS au jus base
+=IN=+
1 qt Tap water

Prepare the "dip" first. Either on the stove or in the
nuker combine the base and water and heat, stirring as
necessary until all solids are dissolved and ready to
use. Keep warm.

Split and toast the rolls. Assemble the shaved beef,
unwrapped cheese slices, and onion onto the rolls. Add
horseradish sauce as desired. Place tops on finished
sandwich. Serve with a small bowl of the dipping au jus
and potato chips or, if being elabourate French fried
potatoes/sweet potatoes.

Serves four normal people

Uncle Dirty Dave's Kitchen

MMMMM

... Nice guys finish last. But we get to sleep in.
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All I ever get at Panera is bagels. Period. Full Stop.

Just as well. Some of their other baked goods are OK, but

don't eat

the soup. It's a salt disaster.

Many restaurants can make that claim. If a place has good soups it
tends to earn a place on my regular stops list.

Meanwhile I got two Panera gift cards for Christmas this year, from a
relative and a friend.

maintaining the spice rack, condiments, price of gas/electricity

to

run the stove, etc., etc. Then the clean up, extra

trash/garbage,

storage of left overs and binning what crawls out the ice box on
its own.

The convenience is worth a lot, too.

It does add up, but you control what goes into the food

instead of

someone else doing it. That can count for more.

I've never concerned myself with big-medicine's bad food of the day
alarums .... except HFCS and other known carcinogens and well-

proven

"bad for you" items .... and that's a very short list. What the

hey?

Ain't none of us getting out of here alive anyway - might as well
enjoy the ride.

If I eat a lot of the prefab stuff, enjoy the ride is the last thing
I'll do unfortunately.

So, I'm making a pantry run at GFS (food/restaurant wholesale

supply)

who sell Minor's soup bases under their own label. I was out of

chicken

base, beef base, vegetable base and shrimp base. GFS doesn't do

seafood

bases (low demand) but I figured I'd restock on the others.

WHAT!?!?!

No beef base. Not a bit. Someone had been in earlier than I and

bought

every bit of their stock. None in the back room. None on the shelf.

I

wound up with 5 (16 oz) jars of chicken, 2 of veggie and 1 (as an
experiment) of "au jus" base.

Somebody else realized what they had and got there first.

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On 12-25-18 22:55, Ruth Hanschka <=-
spoke to Dave Drum about Fats Food <=-

All I ever get at Panera is bagels. Period. Full Stop.

Just as well. Some of their other baked goods are OK, but

don't eat

the soup. It's a salt disaster.

Meanwhile I got two Panera gift cards for Christmas this year, from a relative and a friend.

Are they still friend :-}} We have eaten at Panera once and that was
enough. It was not bad, but not good either. For a similar venue, we
would much prefer going to Jason's Deli. Do you have one of those
anywhere nearby? If so, I'd urge you to try it.


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

Title: MIDDLE EASTERN SPICY LENTILS
Categories: Main dish, Vegetables
Yield: 4 Servings

2 tb Olive oil
1 lg Onion; peeled & fine chopped
2 Garlic cloves
-- peeled and minced
2 tb Grated fresh ginger
2 ts Ground coriander
1 ts Ground cumin
1 ts Ground cardamom
1/2 ts Ground hot red pepper
-- (cayenne)
1 c Lentils

MMMMM-------------------------SERVE OVER------------------------------
Cooked rice

Put olive oil in the bottom of a large pot and add onion, garlic,
ginger and other spices as you prepare them. Rinse lentils and add
them to the pot. Add 2 cups of water, bring to a boil and reduce
heat. Cover and simmer 30 minutes, or until lentils are tender.

Serve over rice with baked squash. When serving this dish with a
side of baked winter squash, begin baking the squash first: Cut it
in half, clean out the seeds and place cut side down on a baking
sheet for 30 minutes. Turn cut side up and cook until tender, up to
30 minutes more. Meanwhile, prepare the lentils.

From Food Editor Sarah Fritschner's 09/21/94 "Fast Lane" column in
"The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy
Harned. Submitted By CATHY HARNED On 09-29-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:15:20, 27 Dec 2018
___ Blue Wave/DOS v2.30

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Dale Shipp wrote to Ruth Hanschka <=-

All I ever get at Panera is bagels. Period. Full Stop.

Just as well. Some of their other baked goods are OK, but
don't eat the soup. It's a salt disaster.

Meanwhile I got two Panera gift cards for Christmas this year, from a relative and a friend.

Are they still friend :-}} We have eaten at Panera once and that was enough. It was not bad, but not good either. For a similar venue, we would much prefer going to Jason's Deli. Do you have one of those anywhere nearby? If so, I'd urge you to try it.

I mourn the passage of the neighbourhood deli. We have deli departments
and sometimes even a hot deli in grocery stores. And McAlister's Deli,
Jason's Deli, etc. which are sorta-kinda delicatessens if you have a
good imagination. In reality they are just fast casual sandwich shops.

My local Humphrey's Market has a nice hot deli - in addition to the
custom sliced meats, cheeses, etc. It's as close as I can find to the neighbourhood delicatessens that I remember from my youth. I stop there
every week or so to pick up a pound of chicken livers and gizzards,
some potato salad, cole slaw or green bean salad for a no-fuss supper.
With left-over cold livers for later snacks.

And I remember fondly our group visit to Schwartz' Deli during the
Canadian Caper picnic.

Then there are Subway, Jimmy John's, et al sandwich shops which are
closer to my remembrances of the "neighbourhood deli" than Panera or McAlister's ..... the nearest to me Jason's is 60+ miles to the north
so I will withhold comment until (and if) I have visited. Bv)=

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

Title: Delicatessen Mushroom & Barley Soup
Categories: Soups, Mushrooms, Grains, Herbs
Yield: 7 Servings

2 tb Dried porcini mushrooms
2 tb Margarine or butter *
1 lg Onion; thin sliced
2 Ribs celery w/leaves; diced
1/4 c Parsley
1 Carrot; peeled, sliced
3 cl Garlic; chopped
1 lb Fresh porcini or other
- mushrooms
1 tb Flour
2 qt Beef broth or water
1 c Whole barley
2 ts Salt

* If using beef broth use the margarine. If using water
then the butter is permissible. If not keeping Kosher --
use whichever. But, butter tastes better.

Soak the mushrooms in enough hot water to cover for a
half hour. Strain through a filter. Reserve the water.
Coarsely chop the dried mushrooms. Melt the margarine
in a stockpot and saute the onion, celery, 2 tbs of the
parsley, carrot, garlic, and fresh mushrooms until soft,
about 5 minutes. Lower the heat and add the flour,
stirring every 30 seconds for about 5 minutes or until
thick. In a soup pot heat the broth or water. Add a cup
of mushroom mixture at a time to the pot, stirring.
Turn the heat to high, and add the reserved mushroom
water and barley. Stir well and add salt to taste.

Simmer, covered, for about an hour or until the barley
is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and
adjust seasonings.

Yield: 6 to 8 servings

FROM: Harry Stine's Deli, 4th & Washington, Springfield,
: Illinois (closed these many years)

Uncle Dirty Dave's Archives

MMMMM

... If you stomp gripes, do you get whine?
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Just as well. Some of their other baked goods are OK, but

don't eat

the soup. It's a salt disaster.

Meanwhile I got two Panera gift cards for Christmas this year,

from a

relative and a friend.

Are they still friend :-}} We have eaten at Panera once and that was enough. It was not bad, but not good either. For a similar venue, we
would much prefer going to Jason's Deli. Do you have one of those
anywhere nearby? If so, I'd urge you to try it.

I've never even heard of it. The friends are still friends; I don't
judge people based on what they choose to eat. We do rag our pastors
about their kid food habit though! The two of them have a hard time
with new food.
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