Dale Shipp wrote to Michael Loo <=-

I finished up the pasta in cream/sherry sauce tonight. It still was
good, reheated at low speed in the microwave.

I will look for this message to appear on DOC's . There were two of
my messages posted a couple of days ago that I could not find there
after you wrote me an email about a lack of messages. But your five
were there, and came into my QWK packet tonight, as well as a message
from Ed Vance and one from CT Ruth. There are three other messages
from CT Ruth and one from Swisher which got here after my QWK packet
was made at 10:45 pm.

I'm thinking that traffic volume here is just low for now. Nancy may
be off at the pond, and NC Ruth posted a bunce a few days ago, but none since.

I think DOCs may be having problems .... or maybe it's FIDO. I posted a
packet of 20 recipes via Janis' BBS. Normally those show up at Doc's in
a half-hour or less. Here it is 90 minutes later and they still aren't
showing up at Ed's board. They are, however, on Sean's Outpost, Shawn's
Tiny's BBS and Marc Lewis' Waldo's BBS.

Probably need to get the net cops on the case. Bv)=

Shifting gears - I have noticed that the recipe sources that I use seem
to have abandoned chicken breast as their default chicken meat and gone
over to thighs/legs. In the past 60 days all of the recipes I have read
for chicken have specified thighs/legs with nary a mention of breasts
unless referencing parting out a whole bird.

They're all still in love with Kosher salt as their default salt unless
they are specifying "sea salt". Seldom see just plain ol' "salt"
mentioned. If there is no quantity measure on the call for salt the
"Kosher" part somehow gets lost in the shuffle when I pound it into my
Meal Master. BV/=

Here's yesterday's recipe from my NYT Briefing e-mail

--MM

Title: Devilled Chicken Thighs
Categories: Five, Poultry, Chilies, Vegetables
Yield: 4

8 chicken thighs
+=OR=+
4 chicken leg quarters; separated
Salt & fresh ground pepper
1/3 cup Dijon mustard
1/3 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne; to taste
+=OR=+
1/4 ts Tabasco sauce; to taste
Minced parsley; optional garnish

Heat the broiler to its maximum, and set the rack about
4" from the heat. Season the chicken with salt and
pepper on both sides, and place it in a pan, skin side
up. Broil, watching carefully, until the skin is golden
brown, about 5 minutes.

Meanwhile, combine the mustard, shallots and cayenne.
(If you have a small food processor, you can chop the
shallots by throwing them in with the mustard and
pulsing the machine on and off a few times.)

When the chicken has browned, remove it from oven, and
turn it. Spread just a teaspoon or so of the mustard
mixture on the underside of the chicken, and broil about
5 minutes. Turn the chicken, and spread the remaining
mixture on the upper, or skin side. Broil until mustard
begins to brown.

At this point, the chicken may be done. If it is not
done, turn off the broiler and leave the chicken in the
oven 5 more minutes or so. Garnish and serve.

by Mark Bittman

YIELD: 4 servings

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

Uncle Dirty Dave's Archives

---------------------------------


... The incompentent with nothing to do can still make a mess of it.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 06-21-19 06:42, Dave Drum <=-
spoke to Dale Shipp about PHYDEAUX was:555 dining w <=-

I think DOCs may be having problems .... or maybe it's FIDO. I posted
a packet of 20 recipes via Janis' BBS. Normally those show up at Doc's
in a half-hour or less. Here it is 90 minutes later and they still
aren't showing up at Ed's board. They are, however, on Sean's Outpost, Shawn's Tiny's BBS and Marc Lewis' Waldo's BBS.

Perhaps he is just not polling as often. I am getting your messages
that you post in two other echos and Ed and I get our mail from the same
sorce (Janis). I don't see them on Docs because I rarely look at
anything there other than Cooking echo.

Probably need to get the net cops on the case. Bv)=

Not clear -- but if you think that there is a problem, feel free to talk
to him via email and/or area 2 on his BBS. I see nothing wrong -- just
that Cooking seems to be going through a few days of light mail.

Shifting gears - I have noticed that the recipe sources that I use
seem to have abandoned chicken breast as their default chicken meat and gone over to thighs/legs. In the past 60 days all of the recipes I have read for chicken have specified thighs/legs with nary a mention of
breasts unless referencing parting out a whole bird.

Makes no difference -- folks would substitute whichever preference they
have anyhow.

They're all still in love with Kosher salt as their default salt
unless they are specifying "sea salt". Seldom see just plain ol' "salt" mentioned. If there is no quantity measure on the call for salt the "Kosher" part somehow gets lost in the shuffle when I pound it into my Meal Master. BV/=

The difference between regular salt and the other two is that regular
salt has iodine added. Kosher is also a larger granule, which has some
effect on things like rubs but little to none used when cooking in a
liquid recipe.


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

Title: STUFFED CABBAGE WITH LEMON SAUCE
Categories: Vegetable, Main dish, Kump
Yield: 6 servings

1 md Cabbage
1 1/2 qt Boiling water
3 1/2 ts Salt
1 lg Onion; minced
1/4 c Butter
1 lb Ground beef
1/2 c Cooked rice
1/4 ts Pepper
2 tb Lemon juice
2 tb Flour; mixed with
2 tb Water
1/8 ts White pepper

BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups
water. Cool cabbage, core and remove 12 large leaves. Spread leaves
out flat. Saute onion in 2 tablespoons butter until softened, then
mix with beef, rice, 2 teaspoons salt and pepper. Put a spoonful of
the mixture in the middle of each leaf, fold up sides, roll up and
secure with a toothpick. Place the rolls in one layer in a large pot,
add reserved water, lemon juice and remaining butter. Cover and
simmer 1 hour. Remove cabbage rolls from pot. Mix flour paste into
cooking liquid and cook 3-4 minutes until thickened. Add remaining
salt and white pepper. Pour over cabbage and serve.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:24:02, 22 Jun 2019
___ Blue Wave/DOS v2.30

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