Dale Shipp wrote to Michael Loo <=-

unprofitable. The Dinner Table and UTGT in its

Not sure I've heard of the latter... I've seen references to the former

The latter was started by Kevin when he was unhappy
with being called out for rudeness and the spewing of
general nonsense over here. At some point Dirty Dave
had some involvement in it, I'm not clear on what.

Dave may have had the same involvment as Weller and you. Basically,
all were invited as long as their name was not Dale Shipp:-}}

Dave wound up owning the list after Kevin screwed things up with his
local list server .... mostly by being Kevin and by blaming his dodgy "recycled" computer equipment for his woes. I recommended Yahoo Groups
to move the list to and he couldn't work out how to set things up. So,
I set the list up and I wound up "owning" it .... which pi ... ticked
him off further. Anyway it spit and sputtered along with three or four 'Murrican participants and the usual suspects from Adelaide

Eventually participation dwindled to zippadee doo dah. One day, when in
the Yahoo Groups page changing setting for another group od which I am
a member I noticed that UTGT was still there and I was still listed as
its owner. So I treated it to a mercy killing.

Changing threads - this was last night's supper. A new (to me recipe)
that had caught my eye at a time I had some Roma 'maters fast getting
to their absolute "use by" date. Yellow cheddar worked fine in place
of the white cheddar.

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

Title: Tomato Rice w/Crispy Cheddar
Categories: Rice, Vegetables, Cheese, Chilies
Yield: 4 servings

2 tb Olive oil
1 sm Yellow onion; fine chopped
1 sm Indian green chile/Serrano
- chile; fine chopped
10 (2 lb) plum tomatoes; in
- 1/2" pieces
3/4 ts Salt
3 c Cooked basmati rice(1 c dry)
1 c Shredded sharp white Cheddar

Adjust an oven rack to the highest position and set the
oven to 500°F/260°C.

In a large pot or Dutch oven, heat the oil over
medium-high. When the oil begins to shimmer, add the
onion and chile, spread them out in an even layer and
cook, stirring occasionally, until the onion becomes
translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using
the back of a wooden spoon to lightly crush them. Cook,
stirring occasionally, until the tomatoes break down
into a chunky sauce, 5 to 6 minutes. Add the salt and
remove from heat.

Stir in the cooked rice and transfer to an 8" square
(or similar size) baking dish. Sprinkle the grated
cheese on top in an even layer.

Switch the oven to broil and place the baking dish on
the oven rack closest to the broiler. Broil until the
top bubbles and turns golden brown, about 3 minutes.

Serve immediately.

by Priya Krishna

YIELD: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "The visionary lies to himself, the liar only to others" FriedrichNietzsche]

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