Re: Jump Shift was: verry ber
By: Dave Drum to Ben Collver on Sat Jul 19 2025 06:32:11

Here's a thing that popped up in my local "news"paper that I though, when
I saw it "I'll bet Ben would like this." So, here y'go ...

Title: Peanut-Sesame Noodles for One

I do like this, thanks! I bet some napa cabbage would go well in this.

This morning i did a little cooking without a recipe.

I sauteed two red onions. In the meanwhile i cleaned and cored a
cauliflower, broke it into florets, and put them into the crockpot.
I drained and rinsed two cans of chickpeas and added them. I put
in a jar of Taste of India simmer sauce and less than a cup of
water. I put in some dried curry leaves and the sauteed onions
and turned the heat on. Tonight i'll make rice and call it a
lazy meal.
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Ben Collver wrote to Dave Drum <=-

Here's a thing that popped up in my local "news"paper that I though, when I saw it "I'll bet Ben would like this." So, here y'go ...

Title: Peanut-Sesame Noodles for One

I do like this, thanks! I bet some napa cabbage would go well in this.

This morning i did a little cooking without a recipe.

I sauteed two red onions. In the meanwhile i cleaned and cored a cauliflower, broke it into florets, and put them into the crockpot.
I drained and rinsed two cans of chickpeas and added them. I put
in a jar of Taste of India simmer sauce and less than a cup of
water. I put in some dried curry leaves and the sauteed onions
and turned the heat on. Tonight i'll make rice and call it a
lazy meal.

I have yet to understand why people insist on draining and rinsing stuff.
Can they not plan for and use all of that tasty gravy. If you want bare veggies/beans cook or steam them.

When gathering the brulee recipes for today's posting I came across this Canadian offering ....

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

Title: Mushrooms Creme Brulee
Categories: Five, Mushrooms, Joke
Yield: 3 Servings

40 g Mushrooms
10 ml Soy sauce
120 ml Coffee
70 ml Essence of vanilla

Fry the essence of vanilla

Microwave the essence of vanilla

Microwave the mushrooms

Fry the coffee until browned

Grill the soy sauce

Order out

FROM: http://jamesoff.net/site/fun/random-recipe-generator/

Yum. I think the last step in the preparations of this one
is the way to go. Well, there you have it friends. Play with
the Random Recipe Generator as much as you want until I can
post something that is actually edible. Have fun and
remember, if the Random Recipe Generator actually spits out
something resembling food, I'm sure it is only a
coincidence.

DIYGourmet assumes no liability or responsibility for any
harm or medical conditions resulting from eating ANYTHING
generated by the Random Recipe Generator.

From: http://www.diygourmet.ca

Uncle Dirty Dave's Archives

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... "Make big choices early and often." -- Amy Poehler
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Re: Jump Shift
By: Dave Drum to Ben Collver on Sun Jul 20 2025 05:17:02

I have yet to understand why people insist on draining and rinsing stuff. Can they not plan for and use all of that tasty gravy. If you want bare

I can't speak for other people, but i do it to reduce the severity of my,
erm, bean allergy symptoms.

Title: Mushrooms Creme Brulee
Categories: Five, Mushrooms, Joke

Putting the AI in Canadain, eh?

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: PETS DE SOEURS (Sister's [i.e., Nun's] Farts)
Categories: Pastry, French
Yield: 40 fritters

6 T Butter
2 ts Sugar
1 pn Salt
1 ts Grated lemon rind
4 Eggs
1 c Flour
1 ts Vanilla
1 ts Rum, dark; opt
Oil; for deep-frying
Sugar, confectioners

Combine the butter, sugar, salt, and lemon rind with 1 cup water in a
saucepan and bring the mixture slowly to a boil. When the butter has
completely melted, remove the pan from the heat. While the pan is
heating, break each of the eggs into a separate custard cup or
similar small dish and have these ready. When the pan is removed
from the heat, add all the flour at once, stirring, first carefully,
then, when the flour is absorbed, vigorously with a wooden spoon.

When you have a compact, thick paste, turn the heat to medium high and
return the pan to it. Cook this mixture for 3 to 4 minutes, stirring
constantly and scraping the sides and bottom, until the batter clings
together in a solid mass, leaving the bottom and sides of the pan
clean, and takes on a glossy look. Turn off the heat and remove the
pan from the stove.

Beat in the vanilla, and the rum if used, giving the batter a chance
to cool a little. When it has, make a well in its center, pour in 1
egg, and beat this into the mass. When it is incorporated, beat in
another egg and proceed until all the eggs are used. The resulting
pastry should be flexible and soft, firm enough to hold its shape and
not at all runny. Set it aside and let it rest for about 45 minutes,
or for the duration of supper.

When ready to make the fritters, fill a deep skillet or deep-fat fryer
two-thirds full of oil and heat to 360 deg.F (not too hot, or the
exteriors will brown before the center is cooked). If you are using
a deep-fat fryer, do not use the basket, but a slotted spoon or wire
mesh skimmer instead. Drop the batter into the hot oil a teaspoonful
at a time, dipping the spoon into the oil after each scoop. Don't
overcrowd the pan, since they puff up to about four times their
original size. Nudge them to roll over, so that they color evenly on
all sides. When golden brown, drain on paper towels and sprinkle
with confectioners' sugar. Serve hot. Pet de Breton. This recipe
makes 1 large fart. Make the batter with the same ingredients the
same way as explained above, including the 45- minute rest. Preheat
oven to 375 deg.F. Pour the batter into a large greased pan (a
10-inch or so heavy cast-iron frying pan works well for this) and set
in the oven. Bake for an hour. Remove, sprinkle with confectioners'
sugar, tear apart, and eat as soon as it's cool enough to handle.

-- from Simple Cooking, by John Thorne

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Ben Collver wrote to Dave Drum <=-

I can't speak for other people, but i do it to reduce the severity of
my, erm, bean allergy symptoms.

You'll love this....

https://www.youtube.com/watch?v=uPplyQWf-u4

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

Title: Electronic Gourmet's Herb Salad Dressing
Categories: Sauces, Cyberealm
Yield: 1 Cups

1/2 c Olive Oil
1 tb Fresh Dill, minced
1 tb Tarragon, minced
1 tb Chervil or Fennel, minced
1 tb Chives, minced
1/4 ts Fresh Marjoram, minced
1/2 ts Salt
8 ts Pepper
1/4 c Tarragon Vinegar

1) Place oil, herbs, salt and pepper in a shaker bottle or large glass
measuring cup. Let stand at room temperature for 3 to 4 hours. The
longer the better.

2) Add vinegar and shake or stir well to blend.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120

MMMMM

-- Sean

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Ben Collver wrote to Dave Drum <=-

I have yet to understand why people insist on draining and rinsing

stuff.

Can they not plan for and use all of that tasty gravy. If you want bare

I can't speak for other people, but i do it to reduce the severity of
my, erm, bean allergy symptoms.

Ain't the gravy that blows the winds of doom, big boy.

Title: Mushrooms Creme Brulee
Categories: Five, Mushrooms, Joke

Putting the AI in Canadain, eh?

Humour is not dead in Canuckistan.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: PETS DE SOEURS (Sister's [i.e., Nun's] Farts)
Categories: Pastry, French
Yield: 40 fritters

I like my puffs with a cream filling ...

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

Title: Hermes Cream Puffs
Categories: Desserts, Pastry, Dairy
Yield: 1 servings

1/2 c Whole milk
1/2 c Unsalted butter; in 8
- pieces
1 ts + 2 tb sugar
1 ts Kosher salt
1 c A-P flour
6 lg Eggs
2 1/2 c Heavy cream
Powdered sugar; for dusting

Line 2 baking sheets with parchment paper. Fit 1 large
pastry bag (or a plastic freezer bag with 1/2" cut from
one bottom corner) with plain 1/2" tip.

Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup
water to a boil in a medium sauce pan over medium heat,
stirring occasionally. Add flour all at once; reduce
heat to medium-low. Stir vigorously with a wooden spoon
until a dough forms and pulls away from sides of pan,
1+2 minutes. Continue beating vigorously until a thin
dry film forms on bottom and sides of pot, about 1
minute. Transfer to a bowl.

Add 1 egg and stir vigorously with wooden spoon until
egg is incorporated and dough looks dry again, about 2
minutes. Repeat with 4 more eggs, adding one at a time
and stirring vigorously to incorporate before adding the
next. Dough should be smooth, shiny, and thickened.

Spoon dough into prepared pastry bag; pipe out 2 1/2"
diameter rounds on prepared sheets, leaving 2" between
rounds.

DO AHEAD: Freeze the piped dough rounds on the baking
sheets, then transfer to resealable plastic bags and
freeze for up to 1 month. Place on parchment paper-lined
baking sheets, spacing apart (do not defrost) before
continuing with recipe.

Arrange racks in upper and middle thirds of oven and Set
@ 450°F/232°C. Whisk remaining egg with 2 tsp. water and
brush dough rounds all over with egg wash.

Transfer baking sheets to oven; turn oven off. After 10
minutes, heat oven to 350°F/175°C and bake for 10
minutes. Rotate pans front to back and top to bottom;
continue baking until deep golden brown all over, about
10 minutes longer (puffs will deflate if removed from
oven before fully baked). Transfer puffs to a wire rack
and let cool completely.

Using a serrated knife, gently slice the top quarter off
each puff; transfer tops to a plate. With your finger,
gently push down the soft film of cooked dough inside
each puff.

Prepare a second pastry bag (or freezer bag) with 1/2"
open-star tip. Beat heavy cream and remaining 2 Tbsp.
sugar in a large bowl until soft peaks form. Spoon
whipped cream into prepared pastry bag. Fill each puff
with cream, finishing with a generous ring of cream on
top. Dust tops of cream puffs with powdered sugar; place
atop puffs.

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

Uncle Dirty Dave's Archives

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Re: Re: Nun's Farts
By: Sean Dennis to Ben Collver on Sun Jul 20 2025 16:33:59

You'll love this....
https://www.youtube.com/watch?v=uPplyQWf-u4

World class!

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

Title: No-Bake Moose Farts
Categories: Dessert
Yield: 24 Servings

2 c Rolled oats
1/2 c Cocoa powder
1 c Sweetened condensed milk
1/4 c Unsalted butter
1 ts Vanilla extract
Powdered sugar or additional
- cocoa powder for coating
- (optional)

No-Bake Moose Farts are fun, delicious, and easy to make! These
whimsical treats combine rolled oats, cocoa, and sweetened condensed
milk into bite-sized balls of joy. Perfect for gatherings or a quick
snack!

In a large bowl, combine the rolled oats and cocoa powder.

In a saucepan over low heat, melt the butter. Once melted, stir in the
sweetened condensed milk and vanilla extract until well combined.

Pour the wet mixture into the dry ingredients, stirring until the
mixture is evenly combined.

Scoop the mixture and roll into small balls. Optionally, roll each
ball in powdered sugar or cocoa powder for an extra touch.

Place the balls on a baking sheet lined with parchment paper and
refrigerate for at least 1 hour to set.

Enjoy your No-Bake Moose Farts at room temperature for the best
flavor.

Recipe by Khaoula Belabess

Recipe FROM: <https://recipestasteful.com/
no-bake-moose-farts-a-whimsical-treat-for-everyone/>

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