Hi Dave,

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to
use since my wrists don't bend that well so the Water Pik is a big help.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned back to Golden Corral as a buffet. And in a different, much larger
place.

Ours closed, had been a buffet for years. I preferred the old
concept--go thru line to order every thing, then find a seat and it
will be brought to you. Western Sizzlin' had that plan also, but they closed some years ago. It was one of our favorite places to go to in Jacksonville, NC when we wanted something special.

The Golden Corral and Pizza Ranch are the only western buffets left.
We used to have Ponderosa, Bonanza, Ryans, Old Country, etc. And a
Western Sizzlin. I really liked their "Trucker's Cut" sirloin. We do
have serveral Asian buffets - Chinese, Indian, etc. My favourite of
those is Flavour of India. When I go there I am often the only light- skinned, blue eyed diner in the place. Bv)= And they introduced me
to mango I scream. Yuuuuuum.

There was a nice Indian place in Raleigh when we first moved here but
they closed some years ago. Haven't found a buffet place locally or
elsewhere tho. My MIL likes the Chinese buffets so sometimes we've gone
out to one with her; come to think about it, I think the last time we
did that was while she was in Florida.

Only thing I've baked for a while has been frozen pizza. Bv)= Or

Papa DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of
nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Yesterday was the deadline for complaints.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my
teeth wouldn't let the string through.

8<----- NIP ----->80

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.

Give this one a try. I made them last night using a bag of frozen shrimp
from the freezzer, Hardest part was pulling the tails off of the tail-on shrimp.

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

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

1 lb Raw shrimp; peeled, deveined
- tails off
2 cl Garlic
1/8 c Cilantro or flatleaf parsley
1 ts Kosher salt
1 ts Paprika
1 ts Onion powder
1/8 ts Cayenne pepper
1/2 c Panko breadcrumbs
1 lg Egg; lightly beaten
1 tb Oil

Take half the shrimp and coarsely chop it. Add it to a
bowl. Take the other half and add it to a food processor
with the garlic and cilantro. Pulse to create a chunky
paste. Mix in with the chopped shrimp.

Add the salt, paprika, onion powder, cayenne pepper,
Panko breadcrumbs, and egg. Mix until just combine.

Divide into patties.

Heat a skillet over medium high heat with the oil. Add
the patties and cook for 3-4 minutes on each side. Serve
on a roll as a burger, or wrapped in lettuce, or as a
burger bowl.

RECIPE FROM: https://www.slenderkitchen.com

Uncle Dirty Dave's Kitchen

MMMMM

... "The fruit shall be for food, and the leqves for medicine" -- Ezekiel
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my teeth wouldn't let the string through.

The Water Pik will get into areas where even floss can't.

8<----- NIP ----->80

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer.
BTW, Steve won the church's chili cook unanimously off last night. We've
a much larger congregation now; they limited entrys to 10 (bad thinking)
but only had 8. He smoked a couple of London broils coated with a chili
rub, used all kinds of frozen peppers we had on hand plus some powdered
chilis. I stayed away; still a bit unsettled from the bug. Should be
better tomorrow, each day has been better than the last.



---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my teeth wouldn't let the string through.

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

8<----- NIP ----->80

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer. BTW, Steve won the church's chili cook unanimously off last night.
We've a much larger congregation now; they limited entrys to 10 (bad thinking) but only had 8. He smoked a couple of London broils coated
with a chili rub, used all kinds of frozen peppers we had on hand plus some powdered chilis. I stayed away; still a bit unsettled from the
bug. Should be better tomorrow, each day has been better than the last.

Did he bring home his "judge's cup"? Remember chilies are a bacteriacide.

This makes a pretty good pot of red - for home or con test. I've posted
it before and I still use it as my "go to" when doing chilli at home.

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

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

4 lb Chilli grind chuck
4 ts Garlic granules *
1 lg Onion; chopped fine
1 ts Cocoa powder; unsweetened
3 tb Minor's (GFS) Beef Base
Salt; if needed
48 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Mexene Chilli spice
4 ts Cumin
14 oz Can Red Gold diced tomatoes
- w/chilies
+=Or=+
1 lg Tomato; diced w/juice
+=AND=+
4 oz Can of green chilies **
1/2 ts Brown sugar; opt
1/8 ts (scant) cinnamon; highly opt

* I use garlic granules because they are consistent as
to taste and strength. I like fresh as much as the
anyone. But, it's nice using ingredients that are the
same from batch to batch.

** Apropos of fresh ingredients - you can substitute
Anaheim (aka New Mexico) chilies for the canned chilies.
Processed New Mexican chilies are what is in the can
anyway. The fresh chilies are fairly mild (low heat)
and quite flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
grind into the pot and start browning it. Add 1 tsp.
of garlic granules per pound of meat. While meat is
browning chop a large onion reasonably fine. When
ground chuck no longer shows pink add the diced onion
and cocoa.

Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
market (Kraft or whatever) beef base - watch the salt.
Most beef bases are mostly salt. Minor's is mostly beef.

Add a 48 oz. can of V8 (straight or picante') juice and
1 ts. of cayenne pepper. Continue to simmer and stir.
When onions are clear toss in 2 Tbs chilli spice per
pound of meat. (I use Baron's, Mexene, or Gebhardt's)
and 1 tsp cumin per pound of meat. Add the Red Gold
diced tomatoes with chilies or a 4 oz. can green chilies
(chop and seed if you grabbed whole peppers by mistake).
Add the diced tomato and its juices.

Continue to simmer and stir until onions are tender and
completely transparent adding V8 juice as necessary. If
you run out of V8 use either unsalted 'mater juice or
chicken broth to add liquid. Total cooking time about 90
minutes.

If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the
"kicker".

If you're on a 3 hour schedule - most cook offs are -
turn off stove and let your pot marinate for about an
hour. About 30 minutes before turn-in time relight the
stove and bring the chilli back to a simmer. Taste
carefully and critically.

This is final adjustment time. If it's too salty try
adding about 1/2 tsp of brown sugar. If the chilli has
died or gone flat add 1 tsp chilli spice and 1/2 tsp
cumin per pound of meat and simmer right up to time to
put in judging cups.

As evidence that any receipe is a living, breathing
organism this one was revised and updated immediately
after the Mount Auburn Volunteer Fire Department cook-
off. Second place isn't anything to sneeze at. It beats
kissing your old maid aunt on the lips.

Meal Master Format by Dave Drum - 07 September 1999

Uncle Dirty Dave's Kitchen

MMMMM

... "Being young is beautiful, but being old is comfortable." -- Will Rogers === MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Hi Dave,

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

Very true. I'm planning to hold on to my real teeth for as long as I
can. Did have a couple of crowns put in while we were in Savannah but
otherwise just fillings.

8<----- NIP ----->80

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer. BTW, Steve won the church's chili cook unanimously off last night.
We've a much larger congregation now; they limited entrys to 10 (bad thinking) but only had 8. He smoked a couple of London broils coated
with a chili rub, used all kinds of frozen peppers we had on hand plus some powdered chilis. I stayed away; still a bit unsettled from the
bug. Should be better tomorrow, each day has been better than the last.

Did he bring home his "judge's cup"? Remember chilies are a
bacteriacide.

He brought home a Champion Monster according to the box. Like when I
won, he will keep it only for a year.

This makes a pretty good pot of red - for home or con test. I've
posted it before and I still use it as my "go to" when doing chilli at home.

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

it's undoubtedly in my files somewhere. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

Very true. I'm planning to hold on to my real teeth for as long as I
can. Did have a couple of crowns put in while we were in Savannah but otherwise just fillings.

I did my best to hang in there but there came a point .....

Good luck with your choppers.

Now I don't have to worry about leaving a tooth (or part of one) in an
apple or ear of corn.

Best thing about being kept overnight at the hospital was ordering a ftuit plate with each meal. Grapes, sliced green skin apples, can teloups and pineapple wedges.

I showed this recipe to the boss ar the Falvor of India buffet/restautant.
He smiled and said "I furnish fruit, you cook, we eat." I believe I'll do
that. Bv)=

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

Title: Bright & Fruity Mango Flan
Categories: Fruits, Dairy, Desserts
Yield: 8 servings

1 1/2 c Granulated sugar
2 lg Mangoes
14 oz Can sweetened condensed milk
1 c Whole milk
5 lg Eggs
1 ts Vanilla extract
1 pn Salt
Fresh mint leaves; garnish

Add the sugar and 3 tablespoons of water to a medium pot
and bring the heat to medium.

Stir frequently for about 20 minutes, until the mixture
turns a deep amber color.

Pour the mixture into an 8-inch cake pan and swirl to
coat the bottom. Set aside.

Set the oven @ 350oF/175oC.

Cut one of the mangoes into rough chunks for the puree.
Cut the other mango into slices or cubes for topping the
flan. Refrigerate the mango that will be used for the
topping.

Add the rough chunks of mango to a blender and blend
until a puree forms.

I n a large bowl, combine the mango puree with the
condensed milk, whole milk, eggs, vanilla extract, and
salt.

Beat with a hand mixer for a few minutes, until it is
well blended.

Pour this over the hardened caramel in the cake pan.

Place the cake pan in a large baking dish and add water
to the baking dish until it reaches about halfway up the
sides of the cake pan.

Bake for 50 - 60 minutes, or until a knife inserted in
the center comes out clean. Cool the flan for 30
minutes, then cover and refrigerate for a minimum of 4
hours.

Run a knife around the edge of the cake pan and invert
it onto a serving platter.

Top with the cubed or sliced mango and optional fresh
mint, then serve.

RECIPE FROM: https://www.tastingtable.com

Uncle Dirty Dave's Archives

MMMMM


... The cat could very well be man's best friend but would never admit it.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Very true. I'm planning to hold on to my real teeth for as long as I
can. Did have a couple of crowns put in while we were in Savannah but otherwise just fillings.

I did my best to hang in there but there came a point .....
Good luck with your choppers.

I understand and am trying my best to hang on to my teeth. Would like to
depart this world with all that remain.

Now I don't have to worry about leaving a tooth (or part of one) in an apple or ear of corn.

True, or wonder if it was accidentally swallowed.

Best thing about being kept overnight at the hospital was ordering a
ftuit plate with each meal. Grapes, sliced green skin apples, can
teloups and pineapple wedges.

So much better than the days when it was "this is what we cooked, eat it
or leave it", with a small amount cooked with no salt for those on low
sodium diets.

I showed this recipe to the boss ar the Falvor of India buffet/restautant. He smiled and said "I furnish fruit, you cook, we
eat." I believe I'll do that. Bv)=

Title: Bright & Fruity Mango Flan
Categories: Fruits, Dairy, Desserts
Yield: 8 servings

Sounds like you've got a great deal going there--and a tasty dessert.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I did my best to hang in there but there came a point .....
Good luck with your choppers.

I understand and am trying my best to hang on to my teeth. Would like
to depart this world with all that remain.

Now I don't have to worry about leaving a tooth (or part of one) in an apple or ear of corn.

True, or wonder if it was accidentally swallowed.

That's easy - when you notice it gone begin sifting trough the output.0

Best thing about being kept overnight at the hospital was ordering a
ftuit plate with each meal. Grapes, sliced green skin apples, can
teloups and pineapple wedges.

So much better than the days when it was "this is what we cooked, eat
it or leave it", with a small amount cooked with no salt for those on
low sodium diets.

My friend and fellow chilli-cook George runs the commissary at HSHS St.
John's But the grub is better at Memorial Hospital. George has to stick
to what the Mackeralm Snapper sister will allow. Bv)=

I showed this recipe to the boss ar the Falvor of India buffet/restautant. He smiled and said "I furnish fruit, you cook, we
eat." I believe I'll do that. Bv)=

Title: Bright & Fruity Mango Flan
Categories: Fruits, Dairy, Desserts
Yield: 8 servings

Sounds like you've got a great deal going there--and a tasty dessert.

I was hoping to work it the other way around. Bv)= Either way ought to
be good.

If not, their mango I scream is still the bomb. I'm going to ask his
opinion on this recipe - sort of a hiny - hint tging

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

Title: Musk Melon Mango Ice Cream
Categories: Five, I scream, Fruits, Desserts
Yield: 4 Servings

1 Muskmelon/cantaloupe
750 ml Full cream milk
1 Ripe mango
3 tb Sugar
1 c Cream

Boil milk with sugar until reduced by half. Set aside
to cool down.

Peel and cut mango, grind to make a puree.

Beat cream to make whipped cream, mix well with
mango.

Cut the top of melon, scoop flesh with a melon baller
or round bowl spoon.

Set in freezer.

After three hours cut in slices and enjoy 2-in-One
flavour ice-cream.

By Kavita Kapoormehrotra

RECIPE FROM: http://www.betterbutter.in

Uncle Dirty Dave's Archives

MMMMM

... "Language is the source of misunderstandings." -- Antione de Saint-Exupery --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Now I don't have to worry about leaving a tooth (or part of one) in an apple or ear of corn.

True, or wonder if it was accidentally swallowed.

That's easy - when you notice it gone begin sifting trough the
output.0

No thanks. A couple of years ago I lost part of a filling without
realising I did, left a front, upper tooth with sort of a snaggy look. I
called my dentist's office, was able to get in the next morning and now
you can't tell which tooth it was.

Best thing about being kept overnight at the hospital was ordering a
ftuit plate with each meal. Grapes, sliced green skin apples, can
teloups and pineapple wedges.

So much better than the days when it was "this is what we cooked, eat
it or leave it", with a small amount cooked with no salt for those on
low sodium diets.

My friend and fellow chilli-cook George runs the commissary at HSHS
St. John's But the grub is better at Memorial Hospital. George has to stick to what the Mackeralm Snapper sister will allow. Bv)=

Some years ago I spent the night in a local (Raleigh) hospital. As part
of the check in, they gave me a meal card, listing all the choices (individually) for the day. You had to phone in your order. I wasn't
feeling too great so I asked for a bowl of yogurt with granola for
supper--got told I had to order more food. I didn't really want to order something I knew I wouldn't eat, told them so, so ended up getting a
couple of packs of crackers--that ended up going home with me.

I showed this recipe to the boss ar the Falvor of India DD>

buffet/restautant. He smiled and said "I furnish fruit, you cook, we

eat." I believe I'll do that. Bv)=

Title: Bright & Fruity Mango Flan
Categories: Fruits, Dairy, Desserts
Yield: 8 servings

Sounds like you've got a great deal going there--and a tasty dessert.

I was hoping to work it the other way around. Bv)= Either way ought
to be good.

If not, their mango I scream is still the bomb. I'm going to ask his opinion on this recipe - sort of a hiny - hint tging

Title: Musk Melon Mango Ice Cream
Categories: Five, I scream, Fruits, Desserts
Yield: 4 Servings

We made mango sorbet (no milk) once for a 3 year old that had such a
dairy allergy that he'd never had ice cream. You should have seen his
face light up when he was given a dish of "ice cream" that he could eat.
Gave his parents the recipe.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... MEMORY...The thing I forget with.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)