your friends could just throw themselves
on the mercy of the Royal Wine Company -
http://www.royalwine.com .

"Please sirs, we need wine that tastes like wine instead of ice cream topping."

Though I must bring up again that famous scene
in Orwell's 1984, where Winston Smith gets to
taste wine for the first time and is sorely
disappointed, having expected something like a
more intoxicating sort of ice cream topping.

I would not do so unless the wine were
worse than Manischewitz (which I am led to
believe no longer makes the stuff).

Not so's I've noticed. It has its uses, just not as a beverage.

Pancake syrup?

Ice cream or sorbet topper too. It might work for an alcoholic
purple cow.

We used to get the fruit frappe at the
Blue Parrot (I seem to recall, or perhaps
it was the Ha'Penny), which was fruit and
ice cream with red wine.

Honey, apples, nuts... it would take some work to mess it up.

I know people who could.

They'd certainly try.

I have friends who have the culinary
equivalent of a brown thumb, some of
the level of talent that they live up
to the description "could burn water."

Sounds like my late dad in a kitchen. He needed directions to make
instant coffee.

My father once melted a kettle on the stove.

sensitive to bromelain in quantity.

For you, the amswer is probably the classic
one - isolate yourself from polite company
for a day after.

I'm not sure I'm ever in polite company. The other answer is for

No comment.

everyone to consume the same thing and let the chips and air
freshener fall where they may.

My late lamented friend Lyn claimed that
after a modeling job she invited her male
counterpart over for a date, and their
preassignation feast consisted of raw onions.

also salty contrasts that work well - smoked
oysters are a classic, for example.

But not for Passover, I'd hope.

The overwhelming majority of Passover foods
are fleischig, anyway. There's again nothing

True, but oysters are Treyf by definition.

Hence the recipe appended to that post.

doctrinal about this; the first Seder is
necessarily fleisch, but the rest of the week
doesn't have to be. You could cover your cream
cheese with smoked finfish, as often happens
in real life anyway, for example.

Sure does. Or just go straight for the lox and make everyone happy.

Lox isn't quite a sufficient substitute for
smoked oysters, but smoked fish could pass.
I've had sort of hybrid lox, with a smoky
element; pretty good too.

Mock oysters

Now this might work. Real oysters are on the forbidden list, but
eggplant is almost required.

And now that all but the most Orthodox are
allowed to eat sesame, baba ghannoush, that
most delicious of spreads, can now be eaten
throughout Passover.

---------- Recipe via Meal-Master (tm) v8.01

Title: Aubergine and Sesame Pate
Categories: Vegetarian, Appetizers, Greek
Yield: 2 servings

1/2 md Aubergine 1/4 Juice of 1 lemon
1 Crushed garlic cloves 1 tb Olive oil
1 1/2 tb Tahini Seasoning

----------------------------------GARNISH----------------------------------
Toasted Sesame seeds Flatleaf Parsley
Cayenne Pepper

1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for
25-30 minutes until tender. Cool slightly , then peel and
puree the flesh in a blender or processor.

2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste.
Season to taste.

Transfer to a serving dish, garnish and serve cold with pita bread.
Source unknown

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

It looks like my attempt to send this to "ALL" isn't working so I will
send it to you so it will show up.

Hello everyone,

We recently found a Memeber's Mark Pellet Smoker/Grill at our local
Sam's Club. This is the same type of grill as the Trager or equivalent
pellet grills with a hopper for pellets that feeds via an auger to a
burner chamber inside a heavy bodied grill with a plate that sits above
the flame and keeps the flame from direct contact with the food on the
grills above. This is manufactured by Embers Grills and is model number SMK8028MS.

The grill weighs close to 150 lbs and is a horizontal barrel type smoker
with the hopper on one end and a chimney on the other end. There is a
drop-down metal mesh tray on the front and a fixed shelf below. On the
chimney end is a spout on which a bucket hangs to catch grease. There is
a thermometer on the lid which is not quite synchronized with the
digital thermometer display on the hopper. That is likely due to the
difference in the probe locations.

Lighting is easy. Plug it in, fill the hopper with food grade pellets
(no heating pellets) and turn it on. There is a glow-plug that will heat
and the auger feeds pellets which contact the hot glow-plug and ignite.
There is a blower that blows air through to provide combustion air to
the small combustion chamber. It sounds a little like a jet engine when
it is running, especially when it is being fed pellets. Shutdown is also
easy. Turn the switch off and the pellets stop being fed. The fan runs
for 12 minutes to burn off any remaining fuel. Once that happens, the
grill cools.

Clean-up will be differnt than for the Masterbuilt. Essentially, it
looks like cleaning the grates and the drip tray. I made it easier to
clean the drip bucket by lining it with foil.

Okay. Enough time on preliminaries. The bottom line is that I like the
results. I smoked two racks of ribs today. I have previously smoked ribs
on the Masterbuilt Electric Smokehouse so I can compare the results. On
the Masterbuilt, I never could get a good smoke ring. The MM Pellet Smoker/Grill did provide a good smoke ring. I can't attach a picture
here so I sent a picture to Dale, Nancy, and Dave. You are free to
forward that to others if you have email addresses which I don't have.
However, a smoke ring wouldn't mean much if the flavor was not good. I
would have to say that the flavor was also better than that which I have
gotten from the Masterbuilt. I think I will have a lot of fun trying
different foods.

I won't get rid of the Masterbuilt, at least for now. I need that for
smoking cheese unless I can figure out a way to adapt my Smoke Daddy
smoke generator to feed into the MM Pellet Smoker/Grill. I have a couple
of ideas as to how to do it, but I'm not sure yet. I could go with the
sawdust setup Dale uses for low temperature smoking. I'll have to give
it some thought.

Anyway, that gives you all an idea of what will be available for
experimenting during this year's picnic if we succeed in having it here.


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

On 03-05-19 11:41, Stephen Haffly <=-
spoke to Michael Loo about Member's Mark Pellet Smok <=-

I won't get rid of the Masterbuilt, at least for now. I need that for smoking cheese unless I can figure out a way to adapt my Smoke Daddy
smoke generator to feed into the MM Pellet Smoker/Grill. I have a
couple of ideas as to how to do it, but I'm not sure yet. I could go
with the sawdust setup Dale uses for low temperature smoking. I'll have
to give it some thought.

Glad to hear that you are happy with it. BTW, the same guy that made
the sawdust tray you have seen has also made another version which will
burn either sawdust or pellets. It has three rows, but is about the
same size. I also bought some pellets from him, but I have not had
occasion to smoke anything since I did. I still have an ample quantity
of cheese, brisket and smoked pork on hand. We are bringing out the
last pastrami which will be served to company coming Wednesday evening,
along with a corned beef boiled dinner.

One of the reason I got the other tray is that my current one is a bit
warped and the ability to burn pellets which are more readily available
than sawdust. The pellets I got are a mixture of hardwoods. What
pellets are you using?

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

Title: Scamorza Alla Griglia (Grilled Smoked Cheese With Tomatoe
Categories: Appetizers, Fall, Italian, Summer
Yield: 6 Servings

2 md Tomatoes -- about 1/2 lb.
1 ts Dried oregano
1/4 c Extra virgin olive oil
1/2 ts Salt
1/4 ts Fresh ground black pepper
1 lb Smoked mozzarella
-or scamorza affumicatta

PREPARATION:
Core and cut tomatoes into 1/2 inch dice (1 1/2 cups). Put the
tomatoes, oregano, olive oil, 1/2 teaspoon salt and 1/4 teaspoon
pepper in a small bowl and set aside at room temperature for at least
one hour. (Can cover and set aside up to 4 hours.)

COOKING:
Adjust oven rack to high position and heat broiler. Cut the cheese
into 1/4-inch thick slices and put, slightly overlapping, on a
heatproof plate. Broil 3 inches from element until cheese bubbles and
begins to turn golden brown, about 2 minutes.

SERVING:
Spoon the tomato mixture over the hot cheese. Serve immediately.

Serves:4 to 6

NOTES : Smoked cheese slices toasted and topped with marinated chopped
tomatoes.

Scamorza is one of a group of pulled curd cheeses related to
mozzarella. White, creamy and denser than mozzarella, scamorza is
made from cow's milk, to which ewe's milk is occasionally added. In
Italy, scamorza is also made from buffalo milk.
Recipe By : Cook's Magazine September/October 1988

From: George Elting Date: 02-14-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:56:54, 06 Mar 2019
___ Blue Wave/DOS v2.30

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

-

http://www.royalwine.com .

"Please sirs, we need wine that tastes like wine instead of ice

cream

topping."

Though I must bring up again that famous scene
in Orwell's 1984, where Winston Smith gets to
taste wine for the first time and is sorely
disappointed, having expected something like a
more intoxicating sort of ice cream topping.

I must say I used to share that reaction.

Ice cream or sorbet topper too. It might work for an alcoholic
purple cow.

We used to get the fruit frappe at the
Blue Parrot (I seem to recall, or perhaps
it was the Ha'Penny), which was fruit and
ice cream with red wine.

That sounds ... interesting.

to the description "could burn water."

Sounds like my late dad in a kitchen. He needed directions to

make

instant coffee.

My father once melted a kettle on the stove.

Darned near done that myself. I used to have one that didn't whistle
if it didn't have enough water in it. Since I didn't hear it whistle
I forgot it while working on something else. Boiled it dry
before...oops, what's that stink from the kitchen.

everyone to consume the same thing and let the chips and air
freshener fall where they may.

My late lamented friend Lyn claimed that
after a modeling job she invited her male
counterpart over for a date, and their
preassignation feast consisted of raw onions.

That could be interesting, if you're both into it.

cheese with smoked finfish, as often happens
in real life anyway, for example.

Sure does. Or just go straight for the lox and make everyone

happy.

Lox isn't quite a sufficient substitute for
smoked oysters, but smoked fish could pass.
I've had sort of hybrid lox, with a smoky
element; pretty good too.

What about the Matje herring? Now there's an interesting fish for
you.

Mock oysters

Now this might work. Real oysters are on the forbidden list, but
eggplant is almost required.

And now that all but the most Orthodox are
allowed to eat sesame, baba ghannoush, that
most delicious of spreads, can now be eaten
throughout Passover.

I guess most of us have been eating honey sesame candy by mistake all
this time. As a Gentile I can get away with it of course.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Dale,

On (06 Mar 19) Dale Shipp wrote to Stephen Haffly...

On 03-05-19 11:41, Stephen Haffly <=-

Glad to hear that you are happy with it. BTW, the same guy that made
the sawdust tray you have seen has also made another version which
will burn either sawdust or pellets. It has three rows, but is about
the same size.

I've seen pictures of it on the Smoking Meat Forum.

One of the reason I got the other tray is that my current one is a bit warped and the ability to burn pellets which are more readily
available than sawdust. The pellets I got are a mixture of
hardwoods. What pellets are you using?

Mixed hardwood pellets also. I may try some single-variety pellets if I
can find them at a good price, but the mixed hardwood ones work very
well. The ones I have are Smokehouse brand which is a blend of hickory,
oak, maple, and cherry. I bought them at Sam's club when I bought the smoker/grill.

I'm looking on Amazon at the A-maze-n tube smoker which now comes in an
oval profile that can burn both pellets and pellet dust. I see there are variations (hexagon and square cross-sections) from other manufacturers
also. I am going to wait on ordering one until I see if I can adapt my
Smoke Daddy smoke generator first.


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

On 03-06-19 13:39, Stephen Haffly <=-
spoke to Dale Shipp about Member's Mark Pellet <=-

I'm looking on Amazon at the A-maze-n tube smoker which now comes in
an oval profile that can burn both pellets and pellet dust. I see there are variations (hexagon and square cross-sections) from other manufacturers also. I am going to wait on ordering one until I see if I can adapt my Smoke Daddy smoke generator first.

When I was thinking about getting the pellet tray, I had asked on the
smoking meat forum about that and the tube. What several folks said was
that the tube might put out too much smoke for my masterbuilt. I have
not yet used the new tray nor pellets yet.

What do you think that you might have in the way of smoked meats for the picnic?

As usual, I am dubious about liquid smoke. I would not add more than
1/2 teaspoon, if that.

Actually, I would make this recipe using my smoked salmon versus canned
salmon and liquid smoke.

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

Title: Smoky Salmon Cheese Ball
Categories: Appetizers, Cheese, Salmon
Yield: 1 Cheeseball

1 cn (7 3/4 oz.) Pink salmon
1 pk (8 oz.) Cream cheese,
- softened
1 1/4 c (5 oz.) Shredded mild
- cheddar cheese
2 tb Minced onion
1 tb Dried parsley flakes
1 tb Lemon juice
2 tb Liquid smoke
3/4 ts Celery salt
1/2 ts Garlic powder
1/2 c Finely chopped pecans

Drain salmon; remove skin and bones. Flake salmon with a fork; stir in
remaining ingredients, except pecans. Chill until slightly firm. Shape
mixture into a ball, and roll in pecans. Chill several hours or
overnight.

Recipe by Karen B. Brown
From: Southern Living 1982 Annual Recipes

From: Park Scully Date: 08-09-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:43:49, 11 Mar 2019
___ Blue Wave/DOS v2.30

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

Hello Dale,

On (11 Mar 19) Dale Shipp wrote to Stephen Haffly...

When I was thinking about getting the pellet tray, I had asked on the smoking meat forum about that and the tube. What several folks said
was that the tube might put out too much smoke for my masterbuilt. I
have
not yet used the new tray nor pellets yet.

That is good to know. The pictures and videos I saw of the tube type
looked like they might be putting out more smoke than I would want.

What do you think that you might have in the way of smoked meats for
the picnic?

To be determined. Probably ribs. Possibly chicken. I've done both and
they turn out excellent. Sausage is another possibility.

However, see separate message about picnic dates.
Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

On 03-22-19 09:06, Stephen Haffly <=-
spoke to Dale Shipp about Member's Mark Pellet <=-

What do you think that you might have in the way of smoked meats for
the picnic?

To be determined. Probably ribs. Possibly chicken. I've done both and
they turn out excellent. Sausage is another possibility.

So I take it that a pastrami from us would be an addition and not a
duplicate?

However, see separate message about picnic dates.

I have not seen a separate message in this packet, but I did see Ruth previously mention the possibility of changing date. I got an email
from Michael today talking about two separate weekend dates later in
September -- and responded to Ruth that either is fine with us.

There will come a time when we need to get a firm date set in order to
make hotel reservations. IIRC, the drive time is about 4 1/2 hours
(depending on beltway traffic) and so we will most likely drive down.


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

Title: BACON ARTICHOKE BUNDLES
Categories: Appetizers, Holidays
Yield: 30 Servings

-Dottie Cross TMPJ72B
1 lb Bacon
3 Jars marinated artichoke
-hearts; drained
1 Jar spicy brown mustard

Slice strips of bacon in half crosswise. Spread one side of bacon
with a thin layer of mustard. Drain artichoke hearts thoroughly and
place one piece of articoke at one end of bacon. (If artichoke hearts
are too large, they may be sliced in half before wrapping in bacon.)
Roll and secure with a wooden toothpick. Place rolled bacon strips on
a broiler pan, making sure they do not touch each other. Bake in a
375 degree oven for 30-45 minutes, turning once, until bacon is
cooked. (This may be done early in the day.) Drain on paper towels
and refrigerate until serving time. Reheat on baking sheet at 350
degrees for 10 minutes or until hot. Source: "Teasers and Appeasers",
an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:39:41, 23 Mar 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On (23 Mar 19) Dale Shipp wrote to Stephen Haffly...

So I take it that a pastrami from us would be an addition and not a duplicate?

If you bring a pastrami, I will be sure not to duplicate it. I made some
and it is in the freezer already. I just have not made a firm decision
on what to make yet.

However, see separate message about picnic dates.

I have not seen a separate message in this packet, but I did see Ruth previously mention the possibility of changing date. I got an email
from Michael today talking about two separate weekend dates later in September -- and responded to Ruth that either is fine with us.

It apparently did not get out properly. I tried one message to "ALL" but
the problem with running PPOINT in DOSBOX is that it messes up the point address (turning the .45 into .44) so it fails. I sent it again with
the correct address but it appears to have gone into the bit bucket.

Bottom line is whether the 19th through the 23rd or the 26th through the
30th which includes Thursday though Monday with Thursday/Friday being
arrival dates, Saturday being main picnic day, and Sunday/Monday being
tie up loose ends and depart days. The question is which weekend will
work for most people? So far, both have been okay. My preference is the
26th through 30th. I just found that I do have an email for Sean so I am
going to write him soon as I finish this. Also, I found an email for
Carol Shenkenberger. If these addresses are still valid, they will also
get the information about dates.

There will come a time when we need to get a firm date set in order to make hotel reservations. IIRC, the drive time is about 4 1/2 hours (depending on beltway traffic) and so we will most likely drive down.

From there, driving makes more sense then flying. It would also make
more sense for Sean or for Carol if they can come. Flying would make
more sense for those who live farther away though. RDU is not that far
away so it would not be hard to pick people up if flying is the desired
mode of travel.

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

Hi Dale and all,

I heard from Sean who said to pencil him in although he is unsure
whether he will be able to due to his accident and the injury to his
knee and other factors. Carol did not know where so she now knows the
location. Hopefully, she will be able to come.

The last weekend in September is now the Picnic weekend. Thursday, the
26th is a good day for people to start arriving. Friday is also okay for arrivals. Saturday is the main picnic day. Sunday morning, Ruth and I
will be going to church services and the invitation is open for anyone
who wishes to go with us. It is only about a mile from our house.
Otherwise, Sunday will be continued cooking and eating and departures
for those who can't stay over until Monday. Monday is departure day.

Available for experimentation:
Vacuum sealer and Sous Vide immersion heater.
Pellet Smoker/Grill
Ceramic Kamado grill
Kitchen Aid with various attachments
Ninja blender and food processor with various accessories
Lots of cookware in cast iron, stainless steel and a non-stick frying
pan if needed
Various kitchen utensils

Friday restaurant visit TBD

The camping trailer has a refrigerator which can be used for drinks. We
also have an electric cooler which can also be used for perishables
since it holds an even temperature being a Free Piston Sterling Cooler.
We also have some ice chests if needed.

We don't have a lot of room inside but there should be room for people
to sit. The weather should be nice in late September. We have
a 12x12 deck. I hope to have a cover rigged up over it by the time the
picnic happens so we can extend to the outdoors.
Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)