Irish-Chinese and invented by me just this morning.
Bacon, Potato and Cabbage Stir Fry

Looks pretty good, but I'd double the bacon;

liquid smoke

I would have preferred to double the bacon and skip the liquid smoke
but we were running low on bacon.

Low on bacon. You should have been willing to
brave the elements and hack your way through
mountains of ice to get to bacon.

Chinese potato stir-fry

Interesting.

Kind of; actually, the Chinese Chinese tend to think
potatoes more interesting than I do.

redhousespice.com

I took a quick peek; I'll be back there when time permits. Unless
you post everything she has.

She's interesting and useful, but I'm not following
her in a breathless fanboy way.

Title: Lithuanian Bacon Sauce for Potatoes
Yield: 4 servings
300 g (9 oz) bacon, cut into
Lithuanian National Cultural Center

Doesn't look particularly nation-specific to me,
except for the thickness.

+

Fresh water fish (and salmon which spend part of their lives in
fresh water) are prone to more worm infections than salt water fish
and are higher risk. As well, with the exception of walleye, they
don't have as good a taste or texture. I've made raw, never frozen,
walleye sashimi but I slice the fillets very thinly and examine them
closely by "candling" them.

All fish are prone to worms, including the hallowed
tuna and halibut. My preference is for large blocky
sashimi, which would imply requiring extreme care in
processing or the vigorous freezing suggested by the
health authorities.

Either way, neither Gail nor I are fond of eating raw fish.

I, OTOH, do like sushi, sashimi, ceviche, cold smoked and salted,
dried fish.

I like sashimi best, then cold smoked, hot smoked, seviche,
sushi, pickled, and salted dried, pretty much in that order,
though there are exceptions and occasional leapfroggings.
Mostly it's +fish -starch -vinegar.

... Better than giant shrimp artificially fattened with steroids.

Just don't eat 'em raw, same with giant shrimp artificially
fattened with sewage.

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

Title: Thai Tomyum Gung (Shrimp) / Gai (Chicken)
Categories: Thai, Poultry, Fish/sea
Yield: 1 servings

2 -to Lemon juice & fish
sauce
3 Stalks of lemon grass 2 -to
2 lb Tiger shrimps 3 sm Red/green chili peppers
-OR- boneless chicken meat 1 cn Straw mushrooms
5 -to 1 1/2 tb Thai chili paste *
6 Lime leaves (kaffir) Cilantro/parsley

* with soya beans oil (dark redish-brown color), which comes in a jar
that
can be bought at any Thai grocery

Instructions: ============= Boil some water (half of the pot) in a 1.5qt
sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps
and
the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and
sliced chili peppers (1 min). It's done!!

Now you can mix it in a serving bowl with some lemon juice and fish
sauce.
Garnish with cilantro and serve hot with Thai Jasmine rice.

From: nat@megatek.com

M's notes: maybe a misprint for 1/2 lb. I'd use peeled deveined
shrimp and their rinsed shells (tied up in a cheesecloth with the
lemongrass and the lime leaves). Mushrooms should be drained.
2 to 4 servings?

-----
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On 03-19-19 23:59, Michael Loo <=-
spoke to Jim Weller about 115 more Irisher I read f <=-

Either way, neither Gail nor I are fond of eating raw fish.

I, OTOH, do like sushi, sashimi, ceviche, cold smoked and salted,
dried fish.

Only the first two of those are what I would consider to be raw.
Ceviche is cooked, sort of, by the citric juices. The others are
processed in a manner that should take care of any pathegens.

... Better than giant shrimp artificially fattened with steroids.

Just don't eat 'em raw, same with giant shrimp artificially
fattened with sewage.

We used to buy Tiger Prawns until we found out how they were often
farm fed in various unsanitary ways. Now we only get wild caught Gulf
shrimp from Wegmans.

This recipe contains your other favorite vegetable :-}}

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

Title: BILLERICA HAYSTACKS
Categories: Chili, Appetizers, Snacks
Yield: 1 Servings

1 Onion, chopped
1 Bell pepper, chopped
3 T Vegetable oil
2 3 cloves garlic, minced
1 lb Ground beef chuck
1 lb Ground pork
3 4 tbsp. chili powder
1 T Ground cumin
1 (28 oz.) can tomatoes,
-chopped, with juice
1 c Canned beef broth
1 Bay leaf
3/4 t Cayenne
1 t Tabasco
1/2 t Oregano
1/2 t Salt
1/4 t Freshly ground pepper
1 oz Grated semi-sweet chocolate
-Pinch of cinnamon
-HAYSTACKS:
1 Bag Fritos
Chopped mild onion
Chopped green, red or
-yellow bell pepper
Chopped ripe tomato
Chopped cabbage or lettuce
Chopped canned jalapenos
Scallions
Grated sharp cheddar
-cheese
Sliced black or green
-olives
Sour cream

In a kettle cook the onion and bell pepper until softened, about 4
minutes. Add the garlic and cook another minute. In a large skillet
brown the meat over high heat and transfer when done to the kettle.
Add chili powder and cumin and cook the mixture, stirring, for about
a minute. Add tomatoes, broth, bay leaf, cayenne, Tabasco, oregano,
salt and pepper and bring to a boil. Lower heat and allow to simmer
slowly for 2 hours. Or, put chili into slow cooker for several hours.
Stir in the chocolate and cinnamon and adjust seasonings. Place
bowls of each of the above accompaniments on the table so diners can
prepare their own Haystacks. A layer of Fritos is placed on the plate
or bowl first; then some chili, and whichever accompaniments appeal
to the diner. May be topped with sour cream.

Recipe posted by: Barry Weinstein

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:21:19, 21 Mar 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Michael Loo <=-

Only the first two of those are what I would consider to be raw.
Ceviche is cooked, sort of, by the citric juices. The others are processed in a manner that should take care of any pathegens.

... Better than giant shrimp artificially fattened with steroids.

Just don't eat 'em raw, same with giant shrimp artificially
fattened with sewage.

We used to buy Tiger Prawns until we found out how they were often
farm fed in various unsanitary ways. Now we only get wild caught Gulf shrimp from Wegmans.

What's your stance on tilapia?

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

Title: Tilapia Veracruz
Categories: Seafood, Herbs, Chilies, Rice, Vegetables
Yield: 4 Servings

2 tb Olive oil
2 md Red bell peppers; cored,
- sliced in strips
1 md Onion; peeled, sliced
14 1/2 oz Can Red Gold diced tomatoes
- w/chilies
1/2 ts Dried oregano
1/2 ts Hot pepper sauce
1 1/2 lb Tilapia filets; 4 pieces *
1/2 ts (ea) salt & pepper
2 c Hot, cooked rice

Set oven @ 350+XF/175+XC. Coat a 13" x 9" x 2" baking dish
with nonstick cooking spray. Heat oil in a large skillet
over medium heat. Add peppers and onion; cook 4 minutes.
Add tomatoes and oregano; cook 3 minutes. Stir in hot
sauce.

Place fish in prepared dish. Top with pepper mixture.
Season with salt and pepper.

Bake @ 350+XF/175+XC for 25 minutes, until fish flakes
easily with a fork. Spoon fish and pepper mixture onto
plates; serve with rice.

* I substituted grouper, as I know how farmed tilapia is
raised and I don't care to eat it. *EVER* Besides,
grouper is a flavourful fish and is available if I ask
at Hy-Vee's service seafood counter or at my local
(Robert's Seafood) fish monger. Other substitutes that
my mental taster tells me would work well here are red
snapper (flakier) or monkfish (a bit harder to find here
in the Great American Outback 800 or more miles from any
salt water.

I used Cholula for the hot sauce and added 1 green serrano
(not noted in ingredients list) seeded and minced to the
tomatoes w/chilies. - UDD

Better Homes & Gardens | June 2012

MM Format by Dave Drum - 06 June 2012

Uncle Dirty Dave's Kitchen

MMMMM

... "Nil desparandum! The bubbles in the wine keep me afloat..." -M.Maxted
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

On 03-21-19 05:47, Dave Drum <=-
spoke to Dale Shipp about Shrimp <=-

We used to buy Tiger Prawns until we found out how they were often
farm fed in various unsanitary ways. Now we only get wild caught Gulf shrimp from Wegmans.

What's your stance on tilapia?

The same as it is on Tiger Prawns from Thailand or Cambodia. Until I
can see that it is either wild caught (not much chance of that I
believe) or is raised under sanitary conditions, I won't buy it nor eat
it.


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

Title: SCOTCH BONNET SALSA
Categories: Dips, Appetizers
Yield: 2 Cups (appr

Recipe by William Phillips,
-chef-instructor at the
-Culinary
Institute of America.
1 t Onion, diced and rinsed to
-enhance sweetness
1 ea Scotch bonnet/habanero
-pepper, seeded and finely
-minced
3 T Fresh basil, julienned
1/2 ea Red bell pepper, 1/4-inch
-dice
1/2 ea Yellow bell pepper,
-1/4-inch dice
1/4 c Ripe pineapple, diced
1/4 c Mango, diced
1/4 c Papaya, diced
Juice of 2 limes
1/4 t Salt
1/4 t Sugar

Method: Combine all ingredients in a bowl. Chill for at least 30
minutes so flavors can meld. Serve with grilled fish or lighter
meats. Also complements barbecued or jerked chicken. Bon Appetit,
Ecec.Chef Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-21-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:06:59, 22 Mar 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

We used to buy Tiger Prawns until we found out how they were often
farm fed in various unsanitary ways. Now we only get wild caught Gulf shrimp from Wegmans.

What's your stance on tilapia?

The same as it is on Tiger Prawns from Thailand or Cambodia. Until I
can see that it is either wild caught (not much chance of that I
believe) or is raised under sanitary conditions, I won't buy it nor eat it.

As I noted in the recipe I posted - there are a number of decent
substitutes for tilapia. Wild caught is not a magick bullet. This old
world's rivers and oceans are not necessarily "sanitary" ... especially
given the way they are treated as garbage dumps and open sewers - not
only be "third-world" countries but by the US and other global "leaders"
as well.

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

Title: Parmesan Crusted Tilapia Fillets
Categories: Five, Seafood, Cheese, Herbs
Yield: 4 Servings

3/4 c Grated Parmesan cheese
2 ts Paprika
1 tb Chopped fresh parsley
Salt & ground black pepper
4 Tilapia fillets (or halibut)
Olive oil

Set oven @ 400+XF/205+XC.

Line a baking sheet with aluminum foil.

Whisk Parmesan cheese, paprika, parsley, salt, and
pepper together in a shallow dish.

Coat tilapia fillets with olive oil and press into the
Parmesan cheese mixture. Arrange coated fillets on the
prepared baking sheet.

Bake until the fish flakes easily with a fork, 10 to 12
minutes.

UDD Notes: I use halibut for this recipe since I do not
trust the way that tilapia is "farmed". It's a bit more
pricey but I don't worry myself sick worrying if my
fish will make me sick.

by Lilian Snoo

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Microfiche and integrated circuits: fiche and chips?
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Only the first two of those are what I would consider to be

raw.

Ceviche is cooked, sort of, by the citric juices. The others

are

processed in a manner that should take care of any pathegens.

... Better than giant shrimp artificially fattened with

steroids.

I usually go for the Gulf shrimp when available. You're never
certain with those farmed ones from Asia of exactly what went into
them.

farm fed in various unsanitary ways. Now we only get wild

caught Gulf

shrimp from Wegmans.

What's your stance on tilapia?

Serve with a large helping of nope, Nope and NOPE. I've bought some
that was prepared from the Kosher case, because I could trust the
source, but otherwise it's a no go. Swai either.
--- Platinum Xpress/Win/WINServer v3.0pr5
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RUTH HANSCHKA wrote to DAVE DRUM <=-

Only the first two of those are what I would consider to be
raw. Ceviche is cooked, sort of, by the citric juices. The
others are processed in a manner that should take care of
any pathegens.

... Better than giant shrimp artificially fattened with
steroids.

I usually go for the Gulf shrimp when available. You're never
certain with those farmed ones from Asia of exactly what went into
them.

Or Central and South America, anywhere in Africa, not to mention Brooklyn rooftops.

farm fed in various unsanitary ways. Now we only get wild
caught Gulf shrimp from Wegmans.

What's your stance on tilapia?

Serve with a large helping of nope, Nope and NOPE. I've bought
some that was prepared from the Kosher case, because I could trust
the source, but otherwise it's a no go. Swai either.

Kosher ain't a magick bullet. All Kosher tells you is that your fish had
fins and scales and was processed in a Kosher facility. Nuttin' about
how it was raised/fed - altho I am sure that some nods are made to the sensibilities of Mrs. Goldblum et al.

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

Title: Kosher Creole Seafood Gumbo
Categories: Cajun, Soups, Seafood, Chilies
Yield: 8 Servings

1 lg Onion; chopped
1/2 lg Bell pepper; chopped
1 cl Garlic; chopped
2 tb Vegetable oil
2 tb Flour
15 oz Can stewed tomatoes
6 oz Can tomato paste
2 ts Salt
1 Bay leaf
1/2 ts Chilli spice mix
1/2 ts Basil leaves
1 lb Trout filets
10 oz Box frozen, sliced okra;
- partially thawed
1/2 lb Redfish filets
3 c Water
1 tb Worcestershire sauce
3 c Hot cooked rice

Saute veggies slightly in oil in dutch oven. Stir in
flour; blend well. Add remaining ingreds. except fish,
okra and rice. Simmer covered for 30 min. Remove bay
leaf.

Add fish and okra. Cover and simmer additional 10 min.
or until snot pods are tender.

Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well.

Better next day.

Uncle Dirty Dave's Archives

MMMMM

... Bad day: When the bird singing outside your window is a buzzard.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

We used to buy Tiger Prawns until we found out how they were often farm fed in various unsanitary ways. Now we only get wild caught Gulf shrimp from Wegmans.

What's your stance on tilapia?

The same as it is on Tiger Prawns from Thailand or Cambodia. Until I DS*>can see that it is either wild caught (not much chance of that I DS*>believe) or is raised under sanitary conditions, I won't buy it nor eat DS*>it.

I will not knowingly eat any farmed fish or crustation not raised on a
farm outside of the US. And some of those I am leary about. I asked at
the Publix grocery store near me why they sold farmed raised shrimp
from such countries as Vietman, Thialand and other eastern countries.
They said they inspect every farm for proper practices. I just laughed
and said sure and all they let you see is one very small plot that is
kept to show inspectors, not the rest of the operation where anything
goes. The person said that that was not so I then asked if they
personly went on an inspection, the answer was no. Point made!!

If you want shrimp, fish or any other seafood get it wild cought or
farmed in the US it is much safer that way.


* OLX 2.1 TD * "Don't dispute death unless you've lived through it."
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RUTH HANSCHKA wrote to DAVE DRUM <=-

Only the first two of those are what I would consider to be
raw. Ceviche is cooked, sort of, by the citric juices. The
others are processed in a manner that should take care of
any pathegens.

... Better than giant shrimp artificially fattened with
steroids.

I usually go for the Gulf shrimp when available. You're never
certain with those farmed ones from Asia of exactly what went

into

them.

Or Central and South America, anywhere in Africa, not to mention

Brooklyn

rooftops.

Brooklyn might be among the scarier scenarios. Stuff from Chile
ought to be fine.

What's your stance on tilapia?

Serve with a large helping of nope, Nope and NOPE. I've

bought

some that was prepared from the Kosher case, because I could

trust

the source, but otherwise it's a no go. Swai either.

Kosher ain't a magick bullet. All Kosher tells you is that your

fish had

fins and scales and was processed in a Kosher facility. Nuttin'

about

how it was raised/fed - altho I am sure that some nods are made to

the

sensibilities of Mrs. Goldblum et al.

The odds are better at least. You have to know the provider.

... Bad day: When the bird singing outside your window is a

buzzard.

Or a vulture. Unless it's VidVulture (A Youtuber) Then again he
might sound worse....
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

RUTH HANSCHKA wrote to DAVE DRUM <=-

Only the first two of those are what I would consider to be
raw. Ceviche is cooked, sort of, by the citric juices. The
others are processed in a manner that should take care of
any pathegens.

... Better than giant shrimp artificially fattened with
steroids.

I usually go for the Gulf shrimp when available. You're never
certain with those farmed ones from Asia of exactly what went
into them.

Or Central and South America, anywhere in Africa, not to mention
Brooklyn rooftops.

Brooklyn might be among the scarier scenarios. Stuff from Chile
ought to be fine.

The Carry-beano and Atlantic parts not-so-much. Especially Venezuela
and Columbia

What's your stance on tilapia?

Serve with a large helping of nope, Nope and NOPE. I've
bought some that was prepared from the Kosher case, because
I could trust the source, but otherwise it's a no go. Swai
either.

Kosher ain't a magick bullet. All Kosher tells you is that your
fish had fins and scales and was processed in a Kosher facility.
Nuttin' about how it was raised/fed - altho I am sure that some
nods are made to the sensibilities of Mrs. Goldblum et al.

The odds are better at least. You have to know the provider.

That he'ps in many/most cases. Hard to know the provider of styro-tray
cling film wrapped product sitting in a refrigerated gondola down the stupormarkup.

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

Title: Salt-Fried Shrimp
Categories: Emeril, Seafood, Oriental
Yield: 2 Servings

1/2 c Oil; for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chilli oil
2 tb Thinly-shaved scallions,
- plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt
1/2 c Coarse-cracked black pepper
1 lb Large shrimp; shell-on,
- split down back and
- deveined

Recipe courtesy Emeril Lagasse

Slowly heat oil in a wok or large skillet. In a small
bowl combine next 5 ingredients for sauce. In 3 bowls,
combine flour and cornstarch in first; beat egg whites
with a fork until loose in the second; mix salt and
pepper in third bowl.

Dip shrimp first in flour mixture, shaking off excess;
dip in egg whites, allowing excess to drip off. Lightly
roll in salt mixture and add immediately to hot oil.
Fry on all sides, remove and drain on paper towels.

Serve with sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

SOURCE: Essence of Emeril Cooking Show #EE0086

MM Format by Dave Drum - 30 December 1999

Uncle Dirty Dave's Kitchen

MMMMM

... I'm a little tagline. When I grow up I wanna be a novel.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

I usually go for the Gulf shrimp when available. You're

never

certain with those farmed ones from Asia of exactly what

went

into them.

Or Central and South America, anywhere in Africa, not to mention
Brooklyn rooftops.

Brooklyn might be among the scarier scenarios. Stuff from

Chile

ought to be fine.

The Carry-beano and Atlantic parts not-so-much. Especially

Venezuela

and Columbia

I'll take the flowers from Columbia though. Imports from Venezuela
at the moment aren't a problem.

Nuttin' about how it was raised/fed - altho I am sure that some
nods are made to the sensibilities of Mrs. Goldblum et al.

The odds are better at least. You have to know the provider.

That he'ps in many/most cases. Hard to know the provider of styro-

tray

cling film wrapped product sitting in a refrigerated gondola down

the

stupormarkup.

The Kosher providers for that stuff here are all locals. No
advertising even.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

RUTH HANSCHKA wrote to DAVE DRUM <=-

Or Central and South America, anywhere in Africa, not to mention
Brooklyn rooftops.

Brooklyn might be among the scarier scenarios. Stuff from
Chile ought to be fine.

The Carry-beano and Atlantic parts not-so-much. Especially
Venezuela and Columbia

I'll take the flowers from Columbia though. Imports from Venezuela
at the moment aren't a problem.

Not in relation to exporting foodstuffs anyway.

Nuttin' about how it was raised/fed - altho I am sure that some
nods are made to the sensibilities of Mrs. Goldblum et al.

The odds are better at least. You have to know the provider.

That he'ps in many/most cases. Hard to know the provider of styro-
tray cling film wrapped product sitting in a refrigerated gondola
down the stupormarkup.

The Kosher providers for that stuff here are all locals. No
advertising even.

My friend Les and his girl-friend made a trip Sunday to St. Louis, MO
(100 or so miles) to buy KFP supplies. There is no reliable source of
Kosher here since Harry Stein's Deli closed these 35 years ago. Sarah
keeps a strictly Kosher kitchen. Les is a lot more relaxed about it.

I asked him to pick me up some knishes from the 2c Plain Deli. But they
were closed on Sunday .... prompting me to say "HUH?!?!" In my experience sundown Friday to sundown Saturday is Sabbath closing time.

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

Title: For 2 Cents - Plain Knishes
Categories: Pastry, Potatoes, Beef, Vegetables
Yield: 5 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c Flour
1/2 c Shortening
1/2 ts Salt
Cold water

MMMMM--------------------------FILLING-------------------------------
2 lg Russet potatoes
3 cl Garlic; minced
4 Green onions w/tops; diced
1/2 tb Coarse black pepper
3/4 lb Ground beef; cooked, loose
Parsley

Pastry: Add salt to flour and mix. Work lard & butter
into flour mix with fork until mixture is crumbly.
Sprinkle in water gradually and mix together until
moist enough to form soft dough. Turn onto floured
surface and work until smooth. Cover and refrigerate
until filling is prepared.

Filling: Preheat oven to 350°F/175°C. Peel and dice
potatoes. Add potatoes, garlic and onions together
in a large pot. Cover with water and boil until
potatoes are tender. Drain off water and mash together.
Add in beef, and parsley. Mix together well.

When filling is cool enough to work with take-out
pastry and separate into 5-6 portions. Roll dough
portion out on floured surface. Place approximately
1/2 cup filling in center of pastry. Seal into a round
or square packet using egg wash or water.

Place packets on a lightly greased baking sheet. Bake
at 350°F/175°C until pastry is lightly golden brown.

Yields: 5 knishes

Recipe courtesy Jack & Charlie Carl; 2 Cents Plain
Deli, 4239 Olive (Gaslight Square), St. Louis, MO.

UDD NOTE: These freeze well.

From: http://www.stlmag.com

Uncle Dirty Dave's Archives

MMMMM

... In Utah no one may walk down the street with a violin in a paper bag.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

The Carry-beano and Atlantic parts not-so-much. Especially
Venezuela and Columbia

I'll take the flowers from Columbia though. Imports from

Venezuela

at the moment aren't a problem.

Not in relation to exporting foodstuffs anyway.

Or anything else. Even the refugees aren't washing up here.

The Kosher providers for that stuff here are all locals. No
advertising even.

My friend Les and his girl-friend made a trip Sunday to St. Louis,

MO

(100 or so miles) to buy KFP supplies. There is no reliable source

of

Kosher here since Harry Stein's Deli closed these 35 years ago.

Sarah

keeps a strictly Kosher kitchen. Les is a lot more relaxed about

it.

One supermarket here puts in a whole aisle of K for P stuff. It draws
a crowd from all over the place. There's a Kosher supermarket around
the corner, and it gets out of towners too for the same reasons.

I asked him to pick me up some knishes from the 2c Plain Deli. But

they

were closed on Sunday .... prompting me to say "HUH?!?!" In my

experience

sundown Friday to sundown Saturday is Sabbath closing time.

Then again, most folks need a day off after that day off.
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 09-16-19 05:33, Michael Loo <=-
spoke to Dale Shipp about 969 Butter <=-

Title: Gyro with Cucumber Yogurt Sauce**

That recipe needs an antidote.

Sometimes I just want to poke the bear to see what happens:-}}

Reserved shells from 2 lb large shrimp (see below)
2 lb large shrimp, shelled and deveined, shells reserved

We watched a Food network show called Chopped tonight. In one of the
rounds, the chef contestants were given a basket that included what were
called jumbo shrimp. To be honest, from looking at those shrimp, I
would say that 2 pound would be about 2 shrimp. I have never in my life
seen nor even imagined shrimp that were bigger than most lobster tails
one might buy.

I actually grabbed this recipe sort of by chance (tonight's file had no
shrimp nor lobster) and because seeing NC Ruth mention wild rice.

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

Title: Wild-Rice Burger
Categories: Barbeque, Burger, Rice, Sandwich
Yield: 1 servings

1 lb Lean ground pork
1 ts Pepper
1/4 ts Salt or seasoned salt or
Pepper
1 c Cooked wild rice
4 Hamburger buns, split and
Toasted
Condiments: sliced sweet
Onion, cooked bacon slices,
Dill pickle
Chips, sliced tomatoes,
Shredded lettuce, colby and
Monterey
Jack cheese slices,
Mayonnaise, ketchup and
Mustard

1. In a mixing bowl, combine pork, pepper, salt and wild rice. Mix
well. Shape into four 3/4-inch-thick patties.

2. Grill meat on the rack of an uncovered grill directly over medium
coals 14 to 18 minutes or till no pink remains, turning once halfway
through cooking.

3. Serve on buns. Top with your choice of condiments.

Makes 4 servings.

Oak Hill Farm Burger: Prepare as above, except use a garlic-pepper
seasoning blend for the seasonings and omit wild rice. Serve on buns
with your choice of onion, bacon, pickles, tomatoes, lettuce, cheese,
mayonnaise, ketchup and mustard. Makes 4 servings.

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING

Source: Midwest Living, August 1995

A north-woods touch, precooked Minnesota wild rice, flavors these pork
patties from Katie Koziolek, who lives near Freeborn, Minnesota (80
miles south of Minneapolis). For summer entertaining at her Oak Hill
Farm, Katie asks guests to bring salads and bar cookies. She supplies
the burgers and serves root beer and regular beer on tap.

From: Sallie Krebs Date: 08-05 Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:25:53, 17 Sep 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Michael Loo <=-

Chopped / contestants were given / jumbo shrimp.
I would say that 2 pound would be about 2 shrimp. I have never in my
life seen nor even imagined shrimp that were bigger than most lobster tails

They were probably what are called giant tiger prawn or Asian tiger
shrimp. They can run up to 10 inches long and weigh 8 or more ounces
each. They are native to SE Asia, widely farmed but considered
invasive if they escape. Apparently they eat all the small native
shrimp's food; then they eat all the small shrimp,

Speaking of things swimming around where they don't belong, a
man in Kugluktuk recently netted a salmon shark which had
somehow gotten there from the warm waters off the B.C. coast.
I first heard about it on Facebook: "My grandpa Kapakatoak
caught a shark in his seal nets today. We're gonna eat him." But the
next day it was in the media with comments from marine biologists.
Sharks aren't supposed to be able to survive in frigid waters but
the Arctic Ocean is warming dramatically. Not only had Peter
Kapakatoak never seen a shark before except on TV, neither had anyone
else in the community where everyone still hunts and fish all the
time.

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

Title: Braised Root Vegetables with Winter Savoy
Categories: British, Vegetables, Herbs, Stews
Yield: 8 Servings

1 Celeriac root
3 Carrots
4 Leeks
12 Shallots
2 Parsnips
60 g Beef dripping
1 tb Brown sugar
10 oz Vegetable stock
1 ts Salt
1 Handful winter savory

Pre heat oven to 400F. Wash and peel all vegetables. Cut them into
attractive shapes, giving a variety of shapes and colours. Keep them
roughly equal in size and leave shallots whole. Heat dripping in a
large frying pan. Fry vegetables briskly on all sides, shaking pan
and stirring vegetables. Sprinkle brown sugar over vegetables and
allow to caramelise slightly. Add stock, salt and winter savory to
pan and bring to the boil. Pour into an ovenproof dish. Pot roast in
a pre-heated oven for 20 minutes until vegetables are cooked and have
taken on a golden colour.

Serve vegetables in cooking liquor in the baking dish, sprinkled with
a few chopped chives or a tablespoonful of chopped parsley.

Carlton Food Network www.cfn.co.uk

MMMMM


Cheers

Jim


... Jumbo shrimp? Let us examine this concept more closely.

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