On 05-21-19 21:33, Nancy Backus <=-
spoke to Ruth Hanschka about Re: Pull tabs was: Ants <=-

They're all different, after all.... ;) At one point, opening the
fridge door and then the cheese/meat drawer was enough to bring one of ours running... but then Richard stopped getting braunschweiger, and
the cat decided it wasn't worth coming to check what was being
gotten... ;)

Did he stopped getting it because he lost the desire, or like Gail did
he stop getting it because his favored brand stopped distributing it?
Gail was brought up on Oscar Meyer braunschweiger and a few years ago it
began disappearing from any store we had access to. Web search pointed
us to Chicago. None of the other brands satisfied. Within the last
year, we discovered a brand at Aldi that does satisfy her. And so now,
all is right with the world:-}}

There are many recipes for Dirty Rice. This is just one. Personally, I
think that Michael must have slipped in the eggplant ingredient though.

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

Title: Louisiana Dirty Rice
Categories: Cajun, Rice, Side dish
Yield: 6 servings

3 tb Margarine - or chicken fat
-or duck fat
6 oz Chicken gizzards - ground
-(1/2 cup)
4 oz Ground beef - lean (or pork)
-(1/2 cup)
3/4 c Yellow onions - finely
-chopped
1/2 c Bell peppers - green, finely
-chopped
1/2 c Eggplant - diced in 1/4"
-chunks
3 c Chicken stock
1/2 ts Garlic - minced
1 lg Bay leaf
2 1/2 ts Salt
1/4 ts White pepper
1/2 ts Black pepper - freshly
-ground
1/2 ts Cayenne pepper - ground
1/2 ts Cumin - ground
1/2 ts Oregano - whole leaf
6 oz Chicken livers - ground (2/3
-cup)
1 1/2 c Raw rice - converted
1/2 c Green onion tops - thinly
-sliced

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add
the margarine or fat, the gizzards and the ground beef or pork. Brown
the meat thoroughly, stirring constantly, about 5 minutes. Add the
onions, bell pepper, celery and eggplant. Cook this mixture about 2
minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5
minutes, scraping the bottom and sides of the pan with a metal spoon.

(this procedure will intensify the taste of the final product). Add
the ground chicken livers and stir. Add the remaining 2-1/2 cups of
chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in
the raw rice and cover the saucepan. Turn the heat to very low and
cook for 17 minutes. Uncover and stir in the sliced green onions.

NOTE: In Louisiana, dirty rice is traditionally served with any
poultry dish, such as chicken, duck, turkey or quail. It is also a
great side dish with roast pork.

From Chef Frank Brigtsen of Brigtsen's, New Orleans, LA
From: Fred Towner Date: 19 Jun 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:31:15, 23 May 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Nancy Backus <=-

There are many recipes for Dirty Rice. This is just one. Personally,
I think that Michael must have slipped in the eggplant ingredient
though.

I doubt that. MLoo would not have left the margarine in, nor the call
to use lean beef/pork.

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

Title: Louisiana Dirty Rice
Categories: Cajun, Rice, Side dish
Yield: 6 servings

3 tb Margarine - or chicken fat
-or duck fat
6 oz Chicken gizzards - ground
-(1/2 cup)
4 oz Ground beef - lean (or pork)
-(1/2 cup)

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

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapeños; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry (orange
container) Products and Tony Chachere's (green container)
Creole Seasoning - whichever I find in the cabinet first.

Cook the rice according to the package instructions, but use
chicken broth for one third of the cooking liquid. So, for
example, if the package says to use 3 cups of water for 1
1/2 cups of rice, use 2 cups of water and 1 cup of chicken
broth. Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a sheet
pan and drizzle 1 tablespoon of olive oil over it. Mix to
combine and let cool.

While the rice is cooking, finely chop the chicken gizzards,
or purée briefly in a blender. In a large pan that can
eventually hold the rice plus everything else, put 1 tb of
oil plus the bacon in and cook over medium-low heat until
the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon as
the pork starts to brown, add the final tablespoon of oil
and add the celery, jalapeños, and onions.

Brown them all over medium-high heat.

You will notice that the bottom of the pan getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the pan
by scraping the bottom of the pan with a wooden spoon. Add
the Cajun seasoning and turn the heat to high. Boil away
most of the chicken stock and then add the cooked rice. Toss
to combine.

Turn off the heat and add the green onions. Toss once more
to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

MMMMM

... I dig pigs. Dogs look up to us. Cats look down on us. Pigs see us as equals
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Nancy Backus on 05-23-19 02:25 <=-

They're all different, after all.... ;) At one point, opening the
fridge door and then the cheese/meat drawer was enough to bring one of
ours running... but then Richard stopped getting braunschweiger, and
the cat decided it wasn't worth coming to check what was being
gotten... ;)

Did he stopped getting it because he lost the desire, or like Gail did
he stop getting it because his favored brand stopped distributing it?

Pretty much he just got tired of eating it... and stopped making
sandwiches for lunch regularly, so what sat in the fridge went bad
before he finished it... to the sorrow of the kitty that liked to share
it with him.... ;) So there wasn't any point in buying it unless he
expected to be eating it... :)

Gail was brought up on Oscar Meyer braunschweiger and a few years ago
it began disappearing from any store we had access to. Web search
pointed us to Chicago. None of the other brands satisfied. Within
the last year, we discovered a brand at Aldi that does satisfy her.
And so now, all is right with the world:-}}

Hmmm.... I wonder if it is being made by Oscar Meyer for Aldi's....? Or
using the same recipe....

There are many recipes for Dirty Rice. This is just one. Personally,
I think that Michael must have slipped in the eggplant ingredient
though.

I doubt it.... too many other ingredients don't meet with his
approval... and other people DO like eggplant well enough... I can see
where it could be a valuable addition to dirty rice... :)

ttyl neb

... If I eat beans and onions, will I make tear gas?

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NANCY BACKUS wrote to DALE SHIPP <=-

Gail was brought up on Oscar Meyer braunschweiger and a few years ago
it began disappearing from any store we had access to. Web search
pointed us to Chicago. None of the other brands satisfied. Within
the last year, we discovered a brand at Aldi that does satisfy her.
And so now, all is right with the world:-}}

Hmmm.... I wonder if it is being made by Oscar Meyer for Aldi's....?
Or using the same recipe....

The easiest way to tell (besides your taster) is the USDA Establishment
Number. If you don't know the Establishment Number for the Oscar Plant
which makes (if they still do) the liverwurst you can run the number
from the ALDI item through the USDA database which will give up the name
and location of the plant where it is packaged. There is a $mart phone
app for that. I know you only gots a flip phone ..... Bv)= but we're
not the only ones here.

I found some years ago that ALDI's "Rangemaster" chilli was, in fact, straight-up Chilli Man done 45 miles south of me. Since I hauled a lot
of their product over the years I was "very" familiar with the USDA "Establishment 1446" stamped on the ALDI cans. BTW - ALDI's chilli is
no longer done by/identical to Chilli Man.

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

Title: Braunschweiger (Homemade Liverwurst)
Categories: Pork, Offal, Sausages
Yield: 2 Loaves

2 lb Lean pork
1 lb Pork fat
1 1/4 lb Pork liver
1 md Onion; chopped
2 tb Salt
2 ts Cloves
1 ts Black pepper
1/2 ts Allspice
1/2 ts Nutmeg

Its origin is Braunschweig, in the Brunswick province
of Germany. As with any pate, flavor improves with a
day or two of aging, and if you have a smoker, a light
smoking.

You can stuff the pate into pork or beef casings, tie
them with string in 8" to 12" lengths, and adjust the
stuffing in order to leave a good 2 inches at the end
of each length for expansion.

Simmer the links about 45 min in a pot of water, then
dip them in cold water to keep the fat from settling
along the bottom. If you have no casings, bake the pork
pate in a loaf pan, as you would a French pate. You can
either serve it in slices or use it as a creamy spread.

If you use a processor for grinding, cut the pork, pork
fat and liver into cubes and freeze for an hour or two,
so that they will process without mushing.

Saute the onion in a little pork fat or butter until it
is soft. Sprinkle with the spices to warm them, then add
the mixture to the pork and process until you have a
smooth puree.

Pack the puree into an earthenware baking dish or 2 (9"
x 5") loaf pans and cover tightly with foil. Put the
dish in a pan with an inch or two of boiling water and
bake at 300°F/150°C until meat is cooked but not browned
(meat thermometer should read 160°F to 165°F), about 2
hours.

Remove baking dish from the pan of water and let pate'
cool in the dish.

Refrigerate 1 to 2 days before using.

Makes 2 standard-size loaves or 1 large terrine.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "No act of kindness is too small." -- Kevin Heath

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 05-27-19 20:45, Nancy Backus <=-
spoke to Dale Shipp about Re: Braunschweiger <=-

Gail was brought up on Oscar Meyer braunschweiger and a few years ago
it began disappearing from any store we had access to. Web search
pointed us to Chicago. None of the other brands satisfied. Within
the last year, we discovered a brand at Aldi that does satisfy her.
And so now, all is right with the world:-}}

Hmmm.... I wonder if it is being made by Oscar Meyer for Aldi's....?
Or using the same recipe....

I seriously doubt it. Pretty sure that is a German brand. Don't have
the label here now to check.

BTW, can you send me the name and address of Fu's restaurant. I was
talking with an intern at the Physical Therapy today who is from the
Rochester area. She said that she does like sushi and would like to try
Fu's.


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

Title: Grilled Jalapeno Cheeseburgers
Categories: Meats, Bbq/grill, Main dish
Yield: 4 Servings

1 lb Lean ground beef
2 ts Chopped jalapeno pepper
--(seeded)
1 1/2 ts Mexican seasoning
1/4 c Shredded Monterey Jack
4 Thin tomato slices
4 Hamburger buns, split
-- toasted

Preparation time: 30 min.

1. In medium bowl, combine ground beef, jalapeno pepper and Mexican
seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick
patties.

2. Place patties on grid over medium ash-covered coals. Grill
uncovered 14 to 16 minutes or until centers are no longer pink,
turning once. Approximately 1 minute before burgers are done,
sprinkle each with 1 Tbsp cheese.

3. Place one slice tomato on bottom half of each bun; top with burger.
Close sandwiches.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:17, 29 May 2019
___ Blue Wave/DOS v2.30

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

Quoting Dave Drum to Nancy Backus on 05-28-19 10:34 <=-

Gail was brought up on Oscar Meyer braunschweiger and a few years ago
it began disappearing from any store we had access to. Web search
pointed us to Chicago. None of the other brands satisfied. Within
the last year, we discovered a brand at Aldi that does satisfy her.
And so now, all is right with the world:-}}

Hmmm.... I wonder if it is being made by Oscar Meyer for Aldi's....?
Or using the same recipe....

The easiest way to tell (besides your taster) is the USDA
Establishment Number. If you don't know the Establishment Number for
the Oscar Plant which makes (if they still do) the liverwurst you can
run the number from the ALDI item through the USDA database which will give up the name and location of the plant where it is packaged.

I know about that option... of course, I'm not the one that has had any
contact with that ALDIs item, as I don't even shop there... :)

There is a $mart phone app for that. I know you only gots a flip
phone ..... Bv)= but we're not the only ones here.

Dale and Gail only have flip phones (mine isn't even a flip)... none of
them smartphones... But, yes, I've heard of, and even seen in action I
think, that app....

I found some years ago that ALDI's "Rangemaster" chilli was, in fact, straight-up Chilli Man done 45 miles south of me. Since I hauled a lot
of their product over the years I was "very" familiar with the USDA "Establishment 1446" stamped on the ALDI cans. BTW - ALDI's chilli is
no longer done by/identical to Chilli Man.

Oh, well... :)

ttyl neb

... Dinner not ready: (A)bort (R)etry (P)izza

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Quoting Dale Shipp to Nancy Backus on 05-29-19 01:19 <=-

Gail was brought up on Oscar Meyer braunschweiger and a few years ago
it began disappearing from any store we had access to. Web search
pointed us to Chicago. None of the other brands satisfied. Within
the last year, we discovered a brand at Aldi that does satisfy her.
And so now, all is right with the world:-}}

Hmmm.... I wonder if it is being made by Oscar Meyer for Aldi's....?
Or using the same recipe....

I seriously doubt it. Pretty sure that is a German brand. Don't have
the label here now to check.

Aldi's rebrands food products from elsewhere... UDD mentioned that
they'd done that with a product made down the road from him... so
possibly a US product despite ALDI being (I think) a Dutch chain...

BTW, can you send me the name and address of Fu's restaurant. I was talking with an intern at the Physical Therapy today who is from the Rochester area. She said that she does like sushi and would like to
try Fu's.

Taste of Japan
3047 W. Henrietta Rd 14623
www.taste-of-japan.com (has the menu online, I think)

I'm sure she'd enjoy it at Fu's.... :) And he has lots more besides
the sushi, of course... :)

ttyl neb

... Proofread to make sure you didn't any important words out

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On 2019 May 30 20:38:00, you wrote to DALE SHIPP:

Aldi's rebrands food products from elsewhere... UDD mentioned that
they'd done that with a product made down the road from him... so
possibly a US product despite ALDI being (I think) a Dutch chain...

FWIW: they most all do that... it is one reason why we tend to get store brands
most of the time... of course, if they're not as good as what we like, we spend the extra few cents but we generally try the store brand at least once...

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... Zingers? ... Hardly! The items were quite humorous.
---
* Origin: (1:3634/12.73)

On 05-30-19 20:38, Nancy Backus <=-
spoke to Dale Shipp about Re: Braunschweiger <=-

BTW, can you send me the name and address of Fu's restaurant. I was talking with an intern at the Physical Therapy today who is from the Rochester area. She said that she does like sushi and would like to
try Fu's.

Taste of Japan
3047 W. Henrietta Rd 14623
www.taste-of-japan.com (has the menu online, I think)

Got it , thanks. I'll give it to her next time I see her.

(given our diminished appetites, I'd expect this to be at least four
servings for us).

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

Title: Mexican Lasagna
Categories: Oamc, Tested, Easy
Yield: 2 Adult svgs

1 lb Ground beef
12 oz Jar thick & chunky salsa
(divided)
Heat level of your choice
15 oz Can black beans, drained
And rinsed
16 oz Can refried beans
1 c Whipped cream cheese
8 ea Tostado
8 sl Cheddar cheese
1 1/2 tb Chili powder - divided
2 c Shredded mexican cheese
(DIVIDED)
(added when baking)

MMMMM------------------GLAD BLACK BAKING 8 X 8-----------------------
Containers/lids

In skillet brown meat, add 1 Tablespoon chili powder and 1/2 cup
salsa. Mix chili powder throughly.

Drain and rinse black beans, add to meat mixture. Set aside.

Mix refried beans and cream cheese together in a med size bowl. Mix
in the chili powder. Set aside.

In each of the two 8 x 8 trays spread 1/4 cup salsa across the bottom.
Break the tostadas in half and place on top of salsa covering the
bottom of the pan.

Spread half of the bean mixture over the tostadas. Place half of the
meat bean mixture on top of that.

Place 4 presliced pieces of cheddar cheese on top of the meat mixture.

Place another layer of broken tostadas on top of the cheese.

This is bringing the casserole almost up to the top. Push down on top
layer to make sure you can now place the clear cover on the tray.

Label casserole - place in freezer.

To Bake:

Place in refrigerator 24 hours in advance for the casserole to
defrost.

Remove clear cover. Cover tray with foil. Bake in preheated 350 degree
oven. Remove foil, add 1 cup of shredded Mexican Cheese and place
back in oven for 10 min - or until cheese is melted.

Let sit 5 minutes, cut and serve.


MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:22:38, 01 Jun 2019
___ Blue Wave/DOS v2.30

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

Quoting Mark Lewis to Nancy Backus on 05-31-19 06:49 <=-

Aldi's rebrands food products from elsewhere... UDD mentioned that
they'd done that with a product made down the road from him... so
possibly a US product despite ALDI being (I think) a Dutch chain...

FWIW: they most all do that...

True.... It was just the idea of a foreign chain (and I misspoke, ALDI
is a German chain; I was getting it confused with another local one
owned by a Dutch company) rebranding US-made products that seemed a bit
strange to me, but clearly also happening...

it is one reason why we tend to get store brands most of the time...
of course, if they're not as good as what we like, we spend the extra
few cents but we generally try the store brand at least once...

Some are quite good, others not so much.... Generally the Wegmans (a
chain started and based right here in my hometown) store brands (and
especially their premium store brands) are as good or better than the national/regional brands... They've made a practice of taking a lot of
care as to who makes their brand, and how the food is made and what it
tastes like... and as well, of the sustainability etc issues....

ttyl neb

... A good laugh and a long sleep are the two best cures. -- Irish proverb

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Quoting Dale Shipp to Nancy Backus on 06-01-19 01:19 <=-

(given our diminished appetites, I'd expect this to be at least four servings for us).

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

Title: Mexican Lasagna
Categories: Oamc, Tested, Easy
Yield: 2 Adult svgs

My guess is that it's really referring to the 2 8x8 pans used to bake it
in... not to particular servings... ;)

ttyl neb

... There's no denying that candy is comfort food and it's affordable.

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