Shawn Highfield wrote to Dave Drum <=-

I, OTOH, enjoy driving - mostly. Another reason I leave Wally World
alone is the over-abundance of great unwashed masses all thinking
the most important thing in the universe.

That was Costco for me yesterday. After the third time the same women walked in front of me and stopped, I ran right into her. She yelled I asked her if she was special needs and was that why she kept walking in front of me and stopping, she yelled again. I laughed at her and told
her "Calm down." while making the universal sign of a @nutjob (twirling the air by my head). That got her and she stormed off to complain
about me. I continued shopping and heard nothign else.

I seldom shop in-store any longer ... except for smaller venues. My old
legs and ambition aren't up to trudging endlessly trough a "big box"
store. If they have a rider cart ... that's different. I've been known
to tell (usually older women) shoppers who complain about my speed, or
lack thereof. Or my taking my sweet time deciding which item on a rack
to put in my cart to "Tell someone who gives a s#!+, why don't you."

to sleep like a baby. Fortunately the nearest neighbours were hard
of hearing and the idling diesel didn't bother them. And the
neighbourhood dogs were used to it. Bv)=

Laugh. Amazing how times have changed, now a days you couldn't
afford to do that.

Diesel is 'spensive. Time marches on. Age (and decrepitude) staggers
along behind. But I still like to drive. I think AZ is going to be using
me as a delivery driver once again. YIPPEE! No more standing behind a
counter for a whole shift.

Never had this but I'd give it a try if I trusted the person offering
it.

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

Title: Karta
Categories: Five, Exotic
Yield: 2 Servings

100 g Karta (horse rectum)
Salt
Green pepper
+=OR=+
Dill

Not for the faint-hearted. The thick part of the rectum
is washed, without removing the fat, and then carefully
turned inside out so that the fat is inside. It's washed
once more and then tied up at both ends. Karta can be
dried or smoked.

To dry karta it is covered with fine salt and kept in a
cool place for 1-2 days, then dried out.

Karta needs to be smoked for 24 hours and then dried for
2-3 days. After washing it well karta is boiled for 2
hours on a slow fire.

It is served cut into rings and decorated with green
pepper or dill.

Recipe: Kazakh Cooking; www.kazakhadoptivefamilies.com

From: http://www.members.iinet.net.au

Uncle Dirty Dave's Archives

MMMMM

... "The surest way to make a monkey of a man is to quote him." Robert Benchley ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Shawn Highfield wrote to Dave Drum <=-

lack thereof. Or my taking my sweet time deciding which item on a
rack to put in my cart to "Tell someone who gives a s#!+, why don't
you."

Yes that sounds like something I would say. ;)

Diesel is 'spensive. Time marches on. Age (and decrepitude) staggers
along behind. But I still like to drive. I think AZ is going to be
using me as a delivery driver once again. YIPPEE! No more standing counter for a whole shift.

I didn't know they had stopped using you as a driver. That would
be nice for you to get back out there and do waht you want to do.
I miss the passengers, but I don't miss the rest of the stuff that
comes with driving for a living.

I miss it, no doubt. And the face-to-face interactions with the shops
to whom I am bringing the parts. And AutoZone is making my current store
into a "hub" store. Best job I've had at AZ was hub-driver. Lots of seat
time, Chances to interact with a different cast of characters every day.

And if the store is busy - a chance to pitch in and help their customers
so it frees up someone to check-in their shipment and sign my paperwork.
Plus I'd get written up once in a while for an "Extra Miler" award. And
that, besides the collar pin and certificate brought an extra $100 in my
pay packet. Bv)=

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do I
want to retire or not.

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

Title: Mule Drivers' Style Salt Cod (Ajo Arriero)
Categories: Seafood, Potatoes, Chilies, Eggs
Yield: 4 Servings

400 g Salt cod filet; soaked in
- water for 48 hours, water
- changed twice a day
2 lg Pontiac potatoes; sliced
- thin, cut in postage stamp
- sized squares
1 l Olive oil
4 Piquillo peppers *
1 cl Garlic; fine chopped
4 lg Eggs
1 lg Handful flat-leaf parsley;
- coarse chopped

To serve: thickly sliced sourdough, toasted

Remove skin from salt cod and shred the meat off the bones,
discarding skin and bones. Combine cod and potatoes in a
large non-stick wok (see note) and pour over olive oil to
cover. Bring the temperature of the oil up to a simmer
quickly over medium heat, then reduce heat to low (about
90ºC/195ºF), so oil gently bubbles, and cook for 30 minutes
or until tender. Using the back of two wooden spoons, mash
fish and potato together into tiny pieces. Transfer to a
strainer and stand for 20 minutes.

Meanwhile, process peppers and garlic in a food processor,
add eggs and combine.

Return cod mixture to a clean wok, pour over pepper mixture
and add parsley. Cook over low heat, stirring, using two
wooden spoons to mash the mixture, then beat for 5-10
minutes or until thick and creamy and season to taste with
sea salt and freshly ground black pepper.

Serve warm, thickly spread over freshly toasted bread.

* Piquillo peppers are small beak-shaped peppers (Piquillo
meaning "little beaks" in Spanish), from the northern
Navarra region, which have been smoked, hand-peeled and
bottled in their own juices. They are available from select
delicatessens. You may need to use a heat diffuser under
your wok so it doesn't get too hot.

From: http://gourmettraveller.com.au

Uncle Dirty Dave's Archives

MMMMM

... To bean or not to bean chilli is a cook's inalienable right.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Wed, 10 Dec 24>, you wrote me:

Plus I'd get written up once in a while for an "Extra Miler" award.
And that, besides the collar pin and certificate brought an extra
$100 in my pay packet. Bv)=

Very nice! I sure hope you get back to doing what you like soon!

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do
I want to retire or not.

Did you think you would stay this long when you took the job in your 60's?

Wait until you're old before you retire Dave.

Shawn

... Aviation Lie Ž We will be on time, maybe even early.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Dave Drum wrote to Shawn Highfield <=-

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do I want to retire or not.

I'm hoping I'll be allowed to work again someday, even if part-time. I'll
most likely require a sit-down job unless my foot gets amputated and
replaced with a prosthetic.

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

Title: Ham and Chicken Chowder
Categories: Crockpot, Soups, Chicken, Potatoes
Yield: 4 Servings

6 c Chicken stock
2 c Cooked ham; diced
2 c Potatoes; cubed
8 sm Onions
1 c Corn
1 c Cut green beans
1 c Lima beans
1 c Canned tomatoes
2 Stalks celery w/leaves; chop
1 tb Parsley; minced
1 ts Salt
1/2 ts Pepper
1 Bay leaf

Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8
hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls
garnished with chopped fresh parsley.

MMMMM

-- Sean

... If God didn't want us to hunt, He wouldn't have given us plaid shirts.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do I want to retire or not.

I'm hoping I'll be allowed to work again someday, even if part-time.
I'll most likely require a sit-down job unless my foot gets amputated
and replaced with a prosthetic.

Left foot? Or right foot? Left foot makes it hard to work a clutch. Right
foot makes it hard to use an accelerator pedal.

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

Title: Ham and Chicken Chowder
Categories: Crockpot, Soups, Chicken, Potatoes
Yield: 4 Servings

6 c Chicken stock
2 c Cooked ham; diced
2 c Potatoes; cubed
8 sm Onions
1 c Corn
1 c Cut green beans
1 c Lima beans
1 c Canned tomatoes
2 Stalks celery w/leaves; chop

Stalks? Or ribs? A stalk of celery is a LOT Bv)=

You might want to edit that recipe.

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

Title: Celery Potage
Categories: Five, Soups, Vegetables, Poultry, Udd
Yield: 8 Servings

2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper

Put two quarts of chicken broth (1 48 oz can and 1 16
oz can) and add chopped celery, onion and garlic in the
crock pot. Add salt and pepper.

Turn unit on to low and go to work.

When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.

Taste for seasoning and add S&P as needed.

You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add
more salt.

* I first built this dish when I had a half stalk
(bunch) of celery in the ice box that was past using
in salads or anything requiring crunch - but, was too
good to bin.

Dish, recipe and MM by Dave Drum - 12 June 2002

Uncle Dirty Dave's Kitchen

MMMMM

... "Manners maketh man" -- William of Wykeham (1324-1414)
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Dave Drum wrote to Sean Dennis <=-

Left foot? Or right foot? Left foot makes it hard to work a clutch.
Right foot makes it hard to use an accelerator pedal.

Right foot. I can still drive though. With the foot reconstruction
surgery, my podiatrist will lengthen my Achille's (sp?) tendon to allow me
to drive easier. Right now, I have a brace on my right calf that is
attetched to the hack of my right shoe to offset weight on the foot.

Stalks? Or ribs? A stalk of celery is a LOT Bv)=
You might want to edit that recipe.

I didn't even read the recipe buit yeah, that is a lot of celery.

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

Title: Double Cheese Hamburger Casserole
Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
Yield: 5 Servings

4 oz Noodles; Uncooked, Abt 2 C
1/3 c Onion; Chopped
8 oz Tomato Sauce; 1 Cn
3 oz Cream Cheese; Softened, 1 Pk
1/4 c Dairy Sour Cream
1 lb Lean Ground Beef
1/4 c Celery Chopped
1 t Salt
1/2 c Cottage Cheese; Creamed
1 ea Tomato; Md., Optional

Cook the noodles as directed on the package and then drain. While the
noodles are cooking, cook and stir the meat, the onion and the celery
in a large skillet until the meat is brown. Drain off the excess
fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage
cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to
boiling, then reduce the heat and simmer, uncovered, for 5 minutes,
stirring frequently. Remove from the heat. Cut the tomato into thin
slices and arrange on the meat mixture. Cover and let sit for about 5
minutes or until the tomato slices are warmed. TO COOK IN THE OVEN:
Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the
tomato into thin slices and arrange on the meat mixture. Cover and
bake in a 350 degree F. oven until hot, about 30 minutes. Serve
immediately.

MMMMM

-- Sean

... "If you tell the truth you don't have to remember anything." - Mark Twain --- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
In a message to Sean Dennis you wrote:

Left foot? Or right foot? Left foot makes it hard to work a clutch.
Right foot makes it hard to use an accelerator pedal.

Not that many people even know what the third pedal is. I asked one of
the kids who was on modified duty to start my SUV the other day when it
was cold. He came back upstairs and said "There's an extra pedal, and
when I turned the key nothing happened."

I just took my keys back and thanked him.

Shawn

... I'm not a witch doctor-- I'm only a folk medic.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Left foot? Or right foot? Left foot makes it hard to work a clutch.
Right foot makes it hard to use an accelerator pedal.

Not that many people even know what the third pedal is. I asked one of the kids who was on modified duty to start my SUV the other day when it was cold. He came back upstairs and said "There's an extra pedal, and when I turned the key nothing happened."

I just took my keys back and thanked him.

I know, right? If you want to but a standard transmission new car these
days it will likely cost you extra - if the stick shift is available at
all in your chosen brand of evil.

When I got my first driver's license if on e took the driving test in
an automatic shift car they put a restriction on you license that you
were only allowed to drive that style of car. If you took the test in
a stick shify ride - no restrictions.

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

Title: Push Cart Hot Dog Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 11 Servings

1 lb Ground beef
1 cl Garlic; minced
1 sm Onion; fine minced
6 ts Paprika
1 tb Worcestershire sauce
2 tb Chilli spice mix
Salt & pepper
2 c (to 3 c) water; as needed

Brown ground beef in saucepan.

Add remaining ingredients, except water; mix well. Add 2
to 3 cups of water and simmer until mixture reaches
desired consistency.

Source: Sarasota FL Herald-Tribune newspaper Sep 16, 1993

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... I'm not a cynic, just a very frustrated optimist.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sun, 14 Dec 24>, you wrote me:

When I got my first driver's license if on e took the driving test in
an automatic shift car they put a restriction on you license that you
were only allowed to drive that style of car. If you took the test in
a stick shify ride - no restrictions.

I took my test in a manual, but only because that's what I had access too.
At my age I prefer automatic, but if I find a deal that is too good to
pass up (like my current car) I will deal with the shifting of gears. :)

Shawn

... C:\DOS ... C:\DOS\RUN ... C:\WINDOWS\CRASH\DOS ... C:\N@\CRY


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I just took my keys back and thanked him.

The millenial anti-theft dervice strikes again.

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

Title: ORANGE CHICKEN
Categories: Fruit, Main dish, Poultry
Yield: 2 Servings

1 ea Whole Large Chicken Breast *
1/2 c Cooked Rice
1/4 t Finely Shredded Orange Peel
1 x Dash Ground Cinnamon
1/2 c Orange Juice
1 1/2 t Cornstarch
2 T Broken Walnut Meats
2 x Cucumber Roses (Opt.)

* Chicken Breast should be skinned and boned.

Halve chicken breast lengthwise. Place one portion, boned side up,
between two pieces of clear plastic wrap. Working from the center to
the edges, pound lightly with a meat mallet, forming a rectangle
about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with
salt to taste.

Repeat with the remaining portion of chicken.

In a small bowl stir together cooked rice, shredded orang peel, and
ground cinnamon. Spoon half of the rice orange peel mixture atop one
chicken breast portion, spreading it to within 1/4-inch of the edges.
Fold in sides, roll up jelly-roll style, starting with one end.
Repeat with the remaining rice-orange peel mixture and chicken
portion.

Place chicken rolls, seam side down, in a shallow baking dish. Cover
with vented clear plastic wrap. Micro-cook the chicken rolls,
covered, on 50% power for 7 to 8 minutes or till chicken is tender,
rotating dish a half-turn after 4 minutes.

Transfer chicken rolls to a serving platter.

For orange sauce, in a 1-cup measure stir together orange juice and
cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till mixture is thickened and bubbly, stirring every 20
seconds. Stir in broken walnut meats. Spoon the orange sauce atop
the chicken rolls on the serving platter. Garnish with cucumber
roses, if desired.

Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm

MMMMM

-- Sean

... Programmers don't byte; they just nybble a bit.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Sat, 13 Dec 24>, you wrote me:

I just took my keys back and thanked him.

The millennial anti-theft dervice strikes again.

So true.

Title: ORANGE CHICKEN

I made Orange chicken a year or so ago and everyone here said
it was better then take out.

I was going to post my recipe. Look's like it was one of the
5 recipes I lost before I was storing my accuchef database on
dropbox. I am going to go digging through my notepad to see if
I wrote anything down (I sometimes make notes on paper) but I
think that got thrown out in the great "Throw everything out so
the kid can move back in" session of 2024.

Shawn

... Moderation is a fatal thing - nothing succeeds like excess.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)