So, a definate maybe at this point.

There would be a lot of ifs involved.

Probably too many for the moment.

Isn't there a tagline that sounds sort of like
that? Something about a definite maybe. Along the
lines of the rare medium well done.

Drawing on my tagline file... I found them both... sent the first to
Ruth... and below is the second... ;)

Thanks. I figured you'd know.

Not hugely important to me what I do, just
so there is company in the kitchen.

Turns out, an open enough kitchen that there was always company.

And you didn't do all that much sous cheffing after all, found your own dishes to make... :) I'd been tempted to let you sous chef for me, but

Well, given the run of a kitchen I can always find
something to do.

then did it myself anyway.... you'd've been much more efficient, no
doubt... ;)

I was surprised to see how quick I was in comparison
with former professional chef Ian - part or most of
it is that he's not under pressure any more and can
indulge his perfectionism and cut things to the level
of evenness expected of an apprentice in a three-star
restaurant. There may be a touch of that dreaded
septuagenarian slowing down, too.

If anyone wants to visit him and Jacquie, I suspect the
next year or so might be the time to do so.

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

Title: Torda Barbecue (Lacipecsenye)
Categories: Main dish, Pork, Hungarian, Barbecue
Yield: 6 servings

MMMMM-AMERICAN MEASUREMENTS----
2 1/2 lb Pork loin **
3 oz Lard
1 oz Flour
Salt

MMMMM-EUROPEAN MEASUREMENTS----
1 kg Pork loin **
100 g Lard
25 g Flour
Salt

MMMMM-TO ACCOMPANY MEAT------
3 Servings of baked potatoes
3 Servings of mixed salad

NB ** The pork should be from a young animal and should NOT be
skinless.

Cut ten equal chops of the meat, pound, and score edges. Sprinkle
with salt and dip into flour on both sides before frying (grilling
? IMH) to a crisp red-brown. Serve with baked potatoes and
mixed salads (beetroot, green paprika and coleslaw).

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
BBS 2:323/4.4

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 09-29-18 05:41 <=-

So, a definate maybe at this point.

There would be a lot of ifs involved.

Probably too many for the moment.

Isn't there a tagline that sounds sort of like
that? Something about a definite maybe. Along the
lines of the rare medium well done.

Drawing on my tagline file... I found them both... sent the first to
Ruth... and below is the second... ;)

Thanks. I figured you'd know.

And that I'd be reading all the messages so would see that... ;)

Not hugely important to me what I do, just
so there is company in the kitchen.

Turns out, an open enough kitchen that there was always company.

And you didn't do all that much sous cheffing after all, found your own dishes to make... :)

Well, given the run of a kitchen I can always find
something to do.

Indeed... :)

I'd been tempted to let you sous chef for me, but then did it myself anyway.... you'd've been much more efficient, no doubt... ;)

I was surprised to see how quick I was in comparison
with former professional chef Ian - part or most of
it is that he's not under pressure any more and can
indulge his perfectionism and cut things to the level
of evenness expected of an apprentice in a three-star
restaurant. There may be a touch of that dreaded
septuagenarian slowing down, too.

Makes a lot of sense... :)

If anyone wants to visit him and Jacquie, I suspect the
next year or so might be the time to do so.

I wish it might be a possibility... but rather unlikely for me... I'd
love to meet the legends of the echo... ;) But of course, they'd not
know me from Adam...

ttyl neb

... Bureaucrats cut red tape...... Lengthwise!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus <=-

If anyone wants to visit him and Jacquie, I suspect the
next year or so might be the time to do so.

OK, when do we leave?

FWIW...the next time I'm going to go back to Icelandair vice Delta. Has to do with clearing customs in Iceland vs Paris, which is really painless. Which puts me into Paris at Terminal 1 where I pretty much just walk out the door. Instead of Terminal 2 where I have to clear customs with 87bazillion other people, last time it was over 2 hours. Delta also managed to dump 2 completely
full B777 planes into customs at MSP on the way back, not much fun.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
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On 10-14-18 13:33, Bill Swisher <=-
spoke to Michael Loo about 347 was travel was cr <=-

FWIW...the next time I'm going to go back to Icelandair vice Delta.
Has to do with clearing customs in Iceland vs Paris, which is
really painless. Which puts me into Paris at Terminal 1
where I pretty much just walk out the door. Instead of
Terminal 2 where I have to clear customs with 87bazillion
other people, last time it was over 2 hours. Delta also
managed to dump 2 completely full B777 planes into customs
at MSP on the way back, not much fun.

Reminds me of when we came home from our Ireland trip a couple years
ago. We left from Dublin and it took at least three hours to pass
security and USA immigration. The lines were horendous.

Glad to see you posting again. As I said in email to you, only one
REP packet got here, and this is the first message in it.

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

Title: Chicken Skillet
Categories: Chicken, Leftover, Boat
Yield: 1 Servings

1 c Chicken, cooked cut in
-pieces
1/2 c Cooked potatoes,diced
1 cn (16 oz) peas
1 cn (16 oz) whole kernel corn
2 T Cooking oil
1 Onion, sliced
1 Green pepper, cut in strips
1 T Worcestershire sauce
1 Tomato, cut in wedges
1 cn Cream mushroom soup
1/2 c Tomato puree

Saute onions and green pepper in skillet until soft. Add chicken,
potatoes, corn, peas and tomato; heat through. Combine soup, tomato
puree, and 1 cub of water. Add to mixture in skillet. Salt and
pepper to
taste. Bring to boil and cook for six minutes while stirring.
From the Files of Earl Shelsby converted 20 Mar 1994

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:14:04, 16 Oct 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Quoting Dale Shipp to Bill Swisher <=-

Glad to see you posting again. As I said in email to you, only one
REP packet got here, and this is the first message in it.

I sent an email this morning to Dave explaining what happened. As to posting...well on the 2th I head for Arizona and escape the dreaded "S" word, there's termination dust on the mountains outside of town even though the thermometer says 55F right now. I overheard someone saying they'd swapped their tires for winter, I managed to not smile or anything. Heck, I don't own those types of tires. I'll ship one of the linux computers down, I have an excess here in Anchorage, and a Raspberry I set up to play music (I've already shipped the stereo down).

___ Blue Wave/DOS v2.30 [NR]

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

On 10-16-18 13:11, Bill Swisher <=-
spoke to Dale Shipp about Re: 347 was travel was c <=-

posting...well on the 2th I head for Arizona and escape the
dreaded "S" word, there's termination dust on the mountains
outside of town even though the thermometer says 55F right
now.

55F at 1300 is pretty cool, what is the night time temp there? Right
now as I type it is 51F outside (02:45 am), but with highs in the mid
60s for most of the past week. By this time next week, we will probably
be getting fall colors in the moderate elevations in Maryland.


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

Title: French Roasted Potatoes
Categories: Vegetable, Sidedish, Potato
Yield: 4 servings

1 1/2 lb Idaho potaotes, peeled and
-cut
-into 1 1/4-inch chumks
3 tb Rendered goose or duck fat
-(I use olive oil)
-Coarse (kosher) salt
1 tb Chopped fresh parsley
2 ts Chopped fresh garlic chopped
-by HAND

Potatoes in the style of Quercy
Pommes de Terre a la Quercynoise

These chunks of Idaho potatoes cooked until crusty-brown in goose fat
make a hearty but not heavy or greasy dish. You will notice, after
you've cooked the potatoes that when you pour off the fat and measure
it, you have recaptured almost all that you've put in.
Baking: 2 1/4 hours.

1. 2 1/2 hours before serving: Preheat oven to 300 deg. F.
2. Cook potato chunks in boiling salted water for 3 minutes. Drain
completely and shake dry in a collander.
3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2
hours, turning the potatoes in the fat from time to time. Allow all
sides to turn crusty brown.
4. Raise the temperature to 375 deg for the last 15 minutes of
baking. Just before serving, sprinkle with salt, parsley and garlic.
From the files of Earl Shelsby

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:49:02, 17 Oct 2018
___ Blue Wave/DOS v2.30

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

Bill Swisher wrote to Dale Shipp <=-

Glad to see you posting again. As I said in email to you, only one
REP packet got here, and this is the first message in it.

I sent an email this morning to Dave explaining what happened. As to posting...well on the 2th I head for Arizona and escape the dreaded "S" word, there's termination dust on the mountains outside of town even though the thermometer says 55F right now. I overheard someone saying they'd swapped their tires for winter, I managed to not smile or
anything. Heck, I don't own those types of tires. I'll ship one of
the linux computers down, I have an excess here in Anchorage, and a Raspberry I set up to play music (I've already shipped the stereo
down).

I dunno what they call youse guys in Aridzona - but in Cracker-land
(Florida) you're known as "snow-birds". Bv)=

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

Title: Snowbird Salsa
Categories: Vegetables, Cheese, Appetisers
Yield: 12 Appetiser

15 oz Can shoepeg corn; drained
15 oz Can black beans; drained,
- well rinsed
1 bn Green onions
8 oz Feta cheese; crumbled
1/3 c Olive oil
1/3 c Apple cider vinegar
3 ts (to 4 ts) Sugar
Tortilla Chips

Mix oil, vinegar and sugar in a bowl. Dissolve sugar
well by stirring. Add black beans, corn. Crumble feta
into bowl. Mix all ingredients together. Chop green
onions. Add green onions to bowl and stir.

Serve with tortilla chips.

From: http://sandiegocooks.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... "When we ask for advice we are usually looking for an accomplice." S. Bellowå
--- MultiMail/Win32 v0.49
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Quoting Dale Shipp to Bill Swisher <=-

55F at 1300 is pretty cool, what is the night time temp there? Right
now as I type it is 51F outside (02:45 am), but with highs in the mid
60s for most of the past week. By this time next week, we will
probably be getting fall colors in the moderate elevations in Maryland.

Upper 30's to upper 40's. However, by next week or so they're predicting below
the magical 32, with non-rain precipitation. So I'm getting outta here at just
about the right time.

It's always a best guess balancing act, can't leave to soon because of the precious 7 month spring/summer/fall and yet Arizona can still be an inferno if I leave to soon. Can't comeback to soon because of winter, yet have to get out
of Arizona when it's starting to hit triple digits. Then there's the PFD requirement (Permanent Fund Dividend, which this year was $1600 so it's worth keeping track of) to be here for over 180 days, which affects the amount of time I can go on "Vacation". I have a simple spreadsheet to calculate it all, which comes in handy when I'm documenting things for PFD purposes.

___ Blue Wave/DOS v2.30 [NR]

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Quoting Dave Drum to Bill Swisher <=-

I dunno what they call youse guys in Aridzona - but in Cracker-land (Florida) you're known as "snow-birds". Bv)=

Same name. Long ago when Connie decided we should discuss it, the conversation
went like this "she - I think we should get a RV and go outside in the winter...me - Yes dear". Anyhow I went into the fleet sales office and ordered
a Ford F-250 out of the factory with 2-wheel drive with exactly the options we wanted, or didn't want like bucket seats since the cat needed a place to sit also. Didn't need 4-wheel since I had no plan to ever get it off of pavement, much less into slippery territory, and then there's the 600lbs or so of breakable gas guzzling drivetrain for the front tires. I had it "drop shipped"
to a dealer in Seattle. When it got there we bought one way airfares to Seattle. Put 700 miles on it driving around looking for a 5th wheel, went back
and bought the first one we looked at. The next year Connie said "Where's my new car?", go figger.

___ Blue Wave/DOS v2.30 [NR]

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

On 10-17-18 13:15, Bill Swisher <=-
spoke to Dale Shipp about Temps <=-

Upper 30's to upper 40's. However, by next week or so they're
predicting below the magical 32, with non-rain precipitation. So I'm getting outta here at just about the right time.

That reminds me of what Wesley Pitts once said. When he got out of the military (Air Force in Thule I think), he claimed to have strapped a
snow shovel onto the top of his car -- and drove south until someone
asked him "what is that thing on the top of your car". Then he knew he
was far enough south to put down roots.

! Origin: Owl's Anchor (1:261/1466)

Glad to see that you are posting again. Do let me know if you have
troubles. You may have noticed that a few packets got pushed to you at
non standard times. For some reason the task scheduler sometimes does
not do its job and I have to manually push the packet out. I also
notice that my system got two copies of your REP packet -- not to worry,
it did cause dupes but no big deal.

I know that you do not eat seafood of any sort. How are you with beans?

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

Title: White Bean Salad With Feta
Categories: Beans, Cheese, Salads
Yield: 1 Servings

45 oz Great Northern beans, rinsed
And drained
1 Yellow bell pepper, cored,
Seeded, and sliced in
Thin strips
1 md Onion, chopped
3 tb Fresh basil, chopped OR
1 tb Dried basil
1/4 c Olive oil
2 tb Red wine vinegar
Salt (to taste)
White pepper (to Taste)
1 Tomato, chopped
1/4 c Feta cheese

Combine beans, yellow pepper, onion, and basil. In separate bowl,
combine olive oil, red wine vinegar, salt, and pepper; blend
thoroughly.

Toss bean mixture with olive oil dressing. Refrigerate for several
hours or overnight. Just before serving, toss with tomato and
sprinkle with feta cheese.

Makes about 10 servings. For 25 people, double or triple this recipe,
depending on guests.

Per serving (1/10 recipe): 1 vegetable, 2 bread/starch,
1 medium fat meat, 1/2 fat;

about 253 calories, 7 gm fat,
5 mg cholesterol, 77 mg sodium,
151 mg calcium, 14 gm protein,
35 gm carbohydrate

Recipe: Lee Svitak Dean
Qty Measurement Ingredient

From: David Pileggi Date: 06-26
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:57:00, 22 Oct 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Bill Swisher <=-

Glad to see that you are posting again. Do let me know if you have troubles. You may have noticed that a few packets got pushed to you
at non standard times. For some reason the task scheduler sometimes
does not do its job and I have to manually push the packet out. I also notice that my system got two copies of your REP packet -- not to
worry, it did cause dupes but no big deal.

When I got back and started sending out more email, I used a Kindle and web-based email while in Europe. Anyhow Verizon and Yahoo decided to just "hold" my mail. I got a message saying there were "complaints". I pointed out
to my outfit, where the SMTP is handled, that I didn't think OWL complained. They turned on SPF and DMARC. Now I'm getting rejects from completely different places saying things are misconfigured. As Roseanna Roseannadanna said: "It just goes to show you, it's always something - if it ain't one thing,
it's another."


P.S. one packet I did send out twice, one only once. Then there's the third that just never seemed to show up at all. I'll include this when I resend it.
:-)

___ Blue Wave/DOS v2.30 [NR]

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

Bill Swisher wrote to Dave Drum <=-

I dunno what they call youse guys in Aridzona - but in Cracker-land (Florida) you're known as "snow-birds". Bv)=

Same name. Long ago when Connie decided we should discuss it, the conversation went like this "she - I think we should get a RV and go outside in the winter...me - Yes dear". Anyhow I went into the fleet sales office and ordered a Ford F-250 out of the factory with 2-wheel drive with exactly the options we wanted, or didn't want like bucket
seats since the cat needed a place to sit also. Didn't need 4-wheel
since I had no plan to ever get it off of pavement, much less into slippery territory, and then there's the 600lbs or so of breakable gas guzzling drivetrain for the front tires. I had it "drop shipped" to a dealer in Seattle. When it got there we bought one way airfares to Seattle. Put 700 miles on it driving around looking for a 5th wheel,
went back and bought the first one we looked at. The next year Connie said "Where's my new car?", go figger.

When I used to ask my brother how his (then) wife was doing I usually
said "How's ol' get me, gimme, bring me doing?"

My current ride has all wheel drive. I don't (hopefully) off-road it.
But is certainly is sure-footed on slick pavement. Them German engineers
did a good job.

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

Title: German Stew
Categories: Stews, Beef, Vegetables, Potatoes
Yield: 12 Servings

2 tb Oil
1 cl Garlic; crushed
8 1/2 c Beef broth
1/2 c White vinegar
2 ts Salt
1 1/2 lb Potatoes; peeled, in lg pcs
1 c Sliced onion
3 lb Stew beef; in 1" cubes
1 tb Sugar
1 Turkish Bay leaf
2 c Carrots; sliced
1 ts Dill weed; crushed
1/4 c Water
1 tb Flour

Heat oil in lage saucepan. Add onion and garlic,
saute until tender, about 5 minutes. Remove with
slotted spoon. Add beef, saute until browned on all
sides. Return onion to pot. Stir in broth, vinegar,
sugar, salt and bay leaf. Bring to a boil. Reduce
heat and simmer covered about 1 1/2 hr. until tender.

Add potatoes, carrots and dill. Simmer covered until
meat and vegetables are tender, about 20 minutes.

Refrigerate overnight. Remove layer of fat. Simmer,
stirring frequently, until heated through. Mix flour
and 1/4 cup water. Stir in stew, mix well. Cook and
stir about 2 minutes until thickened.

NOTE: I see nothing that qualifies this to be "German"
except the title that was on it - from a person in
Cajun country with an Irish sounding name. - UDD

Alexis O'Bannion - New Iberia, La.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Delight in the scenery of each day." -- Douglas Pagels
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