Quoting Dave Drum to Jim Weller <=-

home heating oil and diesel [...] fly it in

60 loads of 10,000 litres [...] in huge bladders

Perhaps they could use a Sikorsky S-64 Skycrane which can carry 10,000 litres at a time. And requires no runway - just a clear space.

Helicopters run about twice as expensive to operate as fixed wing
planes when it come to freight. And there are no Skycranes resident
in this part of the world so we would have to pay for travel time
too. The military have Chinooks that would do the trick and the
Russians make a huge copter that has twice the payload capacity of
either of them. But I suspect the government will use small local
planes to do the job.

These sound good. I've never made one but I believe I will. The
baked versions sound better than the boiled ones.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Berkshire Bacon Pudding
Categories: British, Pastry, Bacon
Servings: 4

450 g self-raising flour
170 g smokey bacon (chopped)
170 g suet (shredded beef)
2 lg onions (finely chopped)
sage leaves (optional)
salt
pepper

Sieve flour & salt into large bowl. Add suet and mix lightly. Mix
with sufficient water to make a soft but firm dough. Turn onto
lightly floured surface, knead gently until smooth. Roll out the
dough to a 1/4 inch thickness. Mix the bacon, onions and sage and
season to taste (if the bacon isn't salty) Place on dough and roll
up pastry Swiss roll style. Seal the edges. Wrap pudding in a
scalded well buttered and floured cloth and tie ends. Place into a
large saucepan of boiling water, topping up as required. Simmer for
2-2 1/2 hours.

submitted by truffles

From: Nigella.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Rhinos are warrior unicorns.

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JIM WELLER wrote to DAVE DRUM <=-

home heating oil and diesel [...] fly it in

60 loads of 10,000 litres [...] in huge bladders

Perhaps they could use a Sikorsky S-64 Skycrane which can carry 10,000 litres at a time. And requires no runway - just a clear space.

Helicopters run about twice as expensive to operate as fixed wing
planes when it come to freight. And there are no Skycranes resident
in this part of the world so we would have to pay for travel time
too. The military have Chinooks that would do the trick and the
Russians make a huge copter that has twice the payload capacity of
either of them. But I suspect the government will use small local
planes to do the job.

I suppose that they have looked at the logisitcs/economics of a small
pipeline. But we're talking about gummint here - and sometimes their bureaucraps are equipped with blinders.

These sound good. I've never made one but I believe I will. The
baked versions sound better than the boiled ones.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Berkshire Bacon Pudding
Categories: British, Pastry, Bacon
Servings: 4

450 g self-raising flour
170 g smokey bacon (chopped)
170 g suet (shredded beef)

Errrrrrmmmmmm, isn't suet beef fat from the kidney area (differentiating
it from tallow)? What I get here has been pressed into cylindrical bits
from running it through the meat grinder with a 1/8" | 3mm plate.

2 lg onions (finely chopped)
sage leaves (optional)

*I* would approach this ingredient with a lot of caution. It's easy to
overload with sage for me. It's definitely one of my "less is more" ingredients. Bv)= I might fuss about with some rigani - but, then,
it wouldn't be "Berkshire". Would it?

This is acutually more of a cobbler (IMO) than a "pie".

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

Title: Berkshire Apple Pie
Categories: Pies, Pastry, Fruits, Desserts
Yield: 6 servings

1 c Sugar
2 tb Shortening
1 c Flour
2 lg Eggs
1/2 ts Salt (don't omit)
1 ts Vanilla
Enough sliced apples to fill
- pie plate
Cinnamon & sugar
Sweeten apples to your taste

Mix ingredients for dough with electric mixer. Put
apples in pie plate and add cinnamnon & sugar. Dump
batter on top. Dn't worry about spreading too much it
will spread over apples as it bakes.

Bake for 45 minutes @ 400°F/205C for a metal pie pan.
Oven @ 375°F/190°C if using a ceramic/glass pan.

NOTE: If you use canned apples...use the canned apples
and NOT apple pie filling...however you'll probably need
a bit more sugar as these can be very tart)

From Deborah Epstein

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... One more terrifying thing about old people. I'm going to be one soon.
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Quoting Dave Drum to Jim Weller <=-

I suppose that they have looked at the logisitcs/economics of a small pipeline. But we're talking about gummint here - and sometimes their bureaucraps are equipped with blinders.

That wouldn't make sense in this case. Paulatuk is 300 miles away
from Inuvik and has less than 300 people. They are separated by
complete wilderness, the Arctic ocean and three massive mountainous
peninsulas jutting out into it.

https://tinyurl.com/arctic-coast

Just getting a poor quality gravel road 87 miles from Inuvik deep in
the river delta up to Tuktoyaktuk on the coast took two years and
cost $300M.

It's far cheaper to use seasonal ocean barges and about once a
century, an airlift.

Speaking of airlifts my BIL Matthew who used to operate heavy
equipment and work in construction, mining and exploration says he
once loaded a Russian MI-26 which is twice as big as a Skycrane or a
Chinook, and so VERY impressive, when the Diavik diamond mine was
under construction. It was here from Russia for just two days and
then went onto another job in Texas.

170 g suet (shredded beef)

Errrrrrmmmmmm, isn't suet beef fat from the kidney area
(differentiating it from tallow)?

Hard raw fat is called suet and rendered out fat is called tallow.
And yes the best suet is kidney suet. It's shreddable. This recipe
specifies beef as opposed to sheep or lamb suet.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Fry Sauces
Categories: Sauces, Condiments, Info
Servings: 1 info file

ketchup or
chili sauce
mayonnaise

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is
usually a combination of one part tomato ketchup and two parts
mayonnaise.

Fry sauce was originally popularized in the United States by a chef
named Don Carlos Edwards, who served it in his restaurant, Don
Carlos' Barbecue in Salt Lake City.

In Puerto Rico, mayo-ketchup is widely used with tostones and fried
foods. It is made of two parts ketchup and one part mayonnaise with
the addition of garlic.

In Argentina, Uruguay and Chile, a similar condiment known as salsa
golf (golf sauce) is a popular dressing for fries, burgers, and
steak sandwiches. The sauce was invented by Luis Federico Leloir, a
Nobel laureate and restaurant patron, at a golf club in Mar del
Plata, Argentina during the mid-1920s.

In France, many Turkish restaurants and fast food establishments
serve fry sauce and call it sauce cocktail; it is also common for
customers to request ketchup-mayo (a dab of mayonnaise and a dab of
ketchup) alongside their French fries at such places.

In Germany, a popular product called Rot Weiss (red white) is sold
in toothpaste-style tubes; it consists of unmixed ketchup and
mayonnaise, which form a red-and-white striped string when squeezed
out. Fries at restaurants are sometimes served with an equal mixture
of ketchup and mayonnaise. Pommes-Saucee or Frittensauce (fry sauce)
is a lightly spiced mayonnaise similar to the Dutch Fritessaus. A
condiment similar to the American fry sauce is known as Cocktail-
sauce, but it's more often used for doner kebab than for French
fries.

In Iceland, a condiment similar to fry sauce called Kokteilsosa
(cocktail sauce) is popular.

In Sweden, this variation is known as Rhode Island dressing.

From: Wikipedia

MMMMM-------------------------------------------------

Cheers

Jim


... Advantage of having lots of money: investing to earn even more money

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JIM WELLER wrote to DAVE DRUM <=-

I suppose that they have looked at the logisitcs/economics of a small pipeline. But we're talking about gummint here - and sometimes their bureaucraps are equipped with blinders.

That wouldn't make sense in this case. Paulatuk is 300 miles away
from Inuvik and has less than 300 people. They are separated by
complete wilderness, the Arctic ocean and three massive mountainous peninsulas jutting out into it.

https://tinyurl.com/arctic-coast

I've saved the pixture as a screen saver/backdrop.

Just getting a poor quality gravel road 87 miles from Inuvik deep in
the river delta up to Tuktoyaktuk on the coast took two years and
cost $300M.

It's far cheaper to use seasonal ocean barges and about once a
century, an airlift.

There must be some over-weening economic reason for Paulatuk's continued existence.

Speaking of airlifts my BIL Matthew who used to operate heavy
equipment and work in construction, mining and exploration says he
once loaded a Russian MI-26 which is twice as big as a Skycrane or a Chinook, and so VERY impressive, when the Diavik diamond mine was
under construction. It was here from Russia for just two days and
then went onto another job in Texas.

170 g suet (shredded beef)

Errrrrrmmmmmm, isn't suet beef fat from the kidney area
(differentiating it from tallow)?

Hard raw fat is called suet and rendered out fat is called tallow.
And yes the best suet is kidney suet. It's shreddable. This recipe specifies beef as opposed to sheep or lamb suet.

I stand corrected. I'll have to try to remember to change my thinking
on that. When I buy suet at the store it is *always* labelled Kidney
Suet.

Where is the call for "suet" in your recipe? I don't know if you get
Red Gold tomato products in Canadia - but, allow me to recommend a new
product of theirs .... Sriracha Ketchup.

https://redgoldtomatoes.com/what's-new/sriracha

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Fry Sauces
Categories: Sauces, Condiments, Info
Servings: 1 info file

ketchup or
chili sauce
mayonnaise

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

Title: Spicy Sriracha Meatballs
Categories: Beef, Vegetables, Chilies, Herbs, Breads
Yield: 6 Servings

1 lb Ground beef; 85/15
10 oz Can Red Gold Tex-Mex Petite
- Diced Tomatoes & Green
- Chilies drained very well
+=OR=+
10 oz Can Huy Fong Sriracha Diced
- Tomatoes & Red Chilies;
- drained very well
1/2 c Bread crumbs
Salt & black pepper
1/4 c Fine chopped onion
1 tb Chopped fresh parsley
1/4 ts Garlic powder
1 ts Red pepper flakes
1 lg Egg; beaten
1/2 c Huy Fong Sriracha Ketchup
1 c Peach preserves

Set oven to 375°F/190°C.

Mix ground beef, petite diced tomatoes, bread crumbs,
salt, black pepper, onion, parsley, garlic powder red
pepper flakes and egg in a bowl until thoroughly
combined.

Using 2 teaspoons of the mixture, form into small
meatballs. Arrange in a large baking dish or sheet pan.

Bake in oven until meatballs are browned and cooked
through, about 25 minutes; drain excess grease.

In a small saucepan heat the Sriracha Ketchup and peach
preserves. Stir the sauce until the preserves are melted
and the sauce is heated through.

Pour sauce over the meatballs and bake an additional
5-10 minutes until sauce forms a glaze. Keep warm in a
slow cooker until ready to serve

SERVINGS: 6

RECIPE FROM: https://redgoldtomatoes.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dave Drum to Jim Weller <=-

Paulatuk is 300 miles away from Inuvik and has less than 300
people.

There must be some over-weening economic reason for Paulatuk's
continued existence.

Not really, not any more. 1000 years ago and up until 100 years ago
Inuit gathered there in the summer to go whaling and sealing and
retreated south into the treeline every winter. There was no
permanent settlement there until the 1920s when a fur trading post
was established. There was a tiny coal mine that the locals tapped
for a while, but that has now run out. In the 1950s there was a DEW
line radar station but that's obsolete now. There's no longer an
economic reason to stay but most people born there tend to stay
there.

Red Gold tomato products in Canadia

No, they're not here.

Sriracha Ketchup

I make my own from Huy Fong Sriracha and French's Ketchup.

Red Gold Tex-Mex Petite Diced Tomatoes & Green Chilies

We have Aylmer Accents which is pretty good. The original Aylmer
Canning Company started in the town of Aylmer in tomato country in
southern Ontario but got swallowed up by Del Monte which has really
bounced around in recent decades. It is, I think, part of Conagra
Canada and Conagra also owns Ro-Tel which is probably how Aylmer got
the recipe.

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

Title: Ro-Tel Spicy Meatloaf
Categories: Beef, Groundmeat, Chilies, Cheese, Onion
Yield: 4 Servings

1 lb Lean ground beef
1 lg Onion; chopped
1 lg Bell pepper; chopped
1 bn Green onions; chopped
10 oz cn Ro-tel Tomatoes & Green
Chilies; chopped
1 sm Package Monterey Jack
Jalapeno Cheese
TO TASTE:
Salt
Garlic Powder
Black Pepper

Mix ground beef, onions, bell pepper, and seasonings together in
large mixing bowl. Add some juice and 1/2 of Ro-tel Tomatoes and
Green Chilies and mix again. Grease loaf pan with butter or
margarine and form loaf. Top loaf with strips of bell pepper (and
rings of onion if desired.) Pour remaining Ro-tel Tomatoes & Green
Chilies and juice on top of loaf. Add thick slices of jalapeno
cheese on top. Cover with foil and bake for 1 1/2 hours at 400 F.

Recipe by: Patricia Parker "Snake, Rattle & Ro-Tel"

From: Mleach8515

MMMMM

Cheers

Jim


... Vegans shouldn't drive cars; gasoline is made from dead dinosaurs.

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JIM WELLER wrote to DAVE DRUM <=-

Paulatuk is 300 miles away from Inuvik and has less than 300
people.

There must be some over-weening economic reason for Paulatuk's
continued existence.

Not really, not any more. 1000 years ago and up until 100 years ago
Inuit gathered there in the summer to go whaling and sealing and
retreated south into the treeline every winter. There was no
permanent settlement there until the 1920s when a fur trading post
was established. There was a tiny coal mine that the locals tapped
for a while, but that has now run out. In the 1950s there was a DEW
line radar station but that's obsolete now. There's no longer an
economic reason to stay but most people born there tend to stay
there.

IOW they're analogous to the citizens of my country whose ancestral roots
are on the flood plane of a river and expect the rest of the world to
continue to keep bailing them out of their messes (no puns intended).

The Illinois Emergency Services & Disaster Agency recently (after the
third "hundred year flood" in a decade) told two communities that they
could rebuild on the "old stand" but that if they did so they were on
their own for future disaster relief.

Red Gold tomato products in Canadia

No, they're not here.

Not in YK? Fair enough. According to Red Gold's web pages they are in
Canada and the US.

Sriracha Ketchup

I make my own from Huy Fong Sriracha and French's Ketchup.

That's pretty much what the R.G. item is. They seem to have begun a
partnership of some sort with the Tran family's product line. Makes
sense. Huy Fong is a family operation as is Red Gold - neither has been
gobbled up by Con-Agra or Del Monte.

Red Gold Tex-Mex Petite Diced Tomatoes & Green Chilies

We have Aylmer Accents which is pretty good. The original Aylmer
Canning Company started in the town of Aylmer in tomato country in southern Ontario but got swallowed up by Del Monte which has really bounced around in recent decades. It is, I think, part of Conagra
Canada and Conagra also owns Ro-Tel which is probably how Aylmer got
the recipe.

The 10 oz is a clone of the Ro*Tel. The Red Gold Petite Diced Tomatoes
w/Green Chilies in the 14 1/2 oz can is the same product for the same
price as the smaller can. Guess which one I buy?

If Red Gold products ever get as far north as you are I recommend them
without reservation. The ketchup has no HFCS, the tomato juice is *NOT*
from concentrate, etc., etc., etc.

Whoops - just checked the web site for ingredients - they now are using
HFCS in the ketchup. I'll fire them off a nasty-gram and go back to
reading labels of Hunt's (Con-Agra) and Heinz as both labels produce
non-HFCS varieties.

They are still my preferred brand for canned tomato products (except
catsup)).

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

Title: Smothered Cube Steak Skillet
Categories: Beef, Vegetables, Soups
Yield: 4 Servings

2 tb Oil
4 (6 oz ea) cube steaks
10 3/4 oz Can beefy mushroom soup
1 sm Onion; sliced
1 sm Bell pepper; sliced
1 sm Red bell pepper; sliced
1 sm Yellow bell pepper; sliced
14 1/2 oz Can Red Gold Diced Tomatoes
- Chili Ready w/Onions
2 tb Red Gold Tomato Ketchup

In a large skillet heat oil over medium heat. Add cube
steaks and brown on both sides.

Pour soup over cube steak. Layer the onion, green bell
pepper, red bell pepper and yellow bell pepper over the
cube steak.

Spread the diced tomatoes over the top of items in
skillet. Cover and simmer for 20 minutes.

Serve with mashed potatoes and a crisp green salad.

MAKES: 4 servings

RECIPE FROM: https://redgoldtomatoes.com/recipes

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

Paulatuk is 300 miles away from Inuvik and has less than 300
people. [...] There's no longer an economic reason to stay but
most people born there tend to stay there.

expect the rest of the world to continue to keep bailing them
out of their messes

Not really. They remain self sufficient from whaling, hunting,
fishing and trapping. And never complain about the high cost of
living due to their remoteness. They paid for their supplies and
their transportation but the barges didn't arrive, partly because
the barging company waited too long to start and didn't pay
attention to the unusual weather that has been going on since June.

(The government took over the private sector barging operation a
year ago. Decisions are now made by bureaucrats in Yellowknife
offices and not pilots on the tug boats and harbour masters at the destinations.)

Red Gold tomato products in Canadia

No, they're not here.

Not in YK? Fair enough. According to Red Gold's web pages they are
in Canada and the US.

I can't find them on the internet anywhere in Canada, including
their own find a location page.

Next up: a fancy ass burger.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Maitre D'hotel Butter Burger W/Garlic Confit
Categories: Groundmeat, Beef, Sandwiches, Condiments
Servings: 4

1 1/2 lb freshly ground beef chuck
80 percent lean, formed into
4 (4 1/2 inch wide) patties
Kosher salt
fresh ground black pepper
Vegetable oil, for cooking
1 romaine lettuce heart,
cut into quarters
12 cloves Garlic Confit, for
serving
4 pats Maitre d'Hotel Butter,
for serving
4 brioche buns, split and
toasted

Classic maitre d'hotel butter is melted all over these generous
hamburger patties, dripping down and coating them in richness and
flavor.

This burger is topped with a steak classic: maitre d'hotel butter, a
compound butter flavored with parsley, lemon, and garlic. As it
melts onto the hot patty, it bastes the whole thing in a rich,
flavorful sauce. Add to that a layer of butter-soft garlic confit
and charred romaine, and you have yourself one heck of an indulgent
hamburger.

For the romaine lettuce heart, remove and reserve for another use
the excess green leafy tops, then cut lengthwise into quarters.
Charring the romaine gives it depth and character that pairs well
with the richness of the burger.

Garlic confit adds a subtle, sweet funkiness, while the classic
compound butter slathers the burger in flavor and richness.

Season patties generously with salt and pepper. Cook to desired
doneness on a hot grill or in a lightly oiled cast iron skillet on
the stovetop, 125 F for medium rare or 135 F for medium. Transfer to
a plate and allow to rest for 5 minutes.

Meanwhile, wipe out skillet, grease very lightly with additional oil
if necessary, and set over high heat until oil is smoking. Add
romaine quarters, cut side down, and cook until lightly charred.
Turn so that the other cut side is down, and repeat until second cut
side is lightly charred. Transfer to a work surface.

Using a knife, cut away most of the core from each romaine quarter.

Spread garlic confit into an even layer on the bottom half of each
bun. Top with charred romaine leaves. Set burger patties on top and
top each with a pt of hotel butter.

Close burgers and serve right away.

DANIEL GRITZER

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... Pumpkin spice flavoured martinis make me laugh.

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JIM WELLER wrote to DAVE DRUM <=-

Paulatuk is 300 miles away from Inuvik and has less than 300
people. [...] There's no longer an economic reason to stay but
most people born there tend to stay there.

expect the rest of the world to continue to keep bailing them
out of their messes

Not really. They remain self sufficient from whaling, hunting,
fishing and trapping. And never complain about the high cost of
living due to their remoteness. They paid for their supplies and
their transportation but the barges didn't arrive, partly because
the barging company waited too long to start and didn't pay
attention to the unusual weather that has been going on since June.

OK. Now I understand.

(The government took over the private sector barging operation a
year ago. Decisions are now made by bureaucrats in Yellowknife
offices and not pilots on the tug boats and harbour masters at the destinations.)

That explains that. Bureaucraps were involved. Bv(=

Red Gold tomato products in Canadia

No, they're not here.

Not in YK? Fair enough. According to Red Gold's web pages they are
in Canada and the US.

I can't find them on the internet anywhere in Canada, including
their own find a location page.

I was looking at their page https://redgoldfoods.com/retail/export on
the home web-site and this line .....

"Red Gold tomato products are trusted and demanded in over 55 countries worldwide."

Plus the map shows all of North America covered. Perhaps it may be one
of their private label (store brand) deals. They have a lot on their
web site about "At Red Gold we believe developing a successful Private
Brand business requires more than applying your logo to a label. We
know consumers re-purchase a Private Brand when they are confident
they'll consistently receive a high-quality, national brand equivalent product. Our Private Brands Division is focused solely on Your Brand.
We provide the quality and variety that your customers demand. By
leveraging our value-added services, we help you build your sales and profits." -- IOW "Buy our stuff" Bv)+

I will buy Red Gold product against anything else I have tasted/tried.
Even if it's a few cents more per item. The quality is worth it. I am
including Muir Glen, Pomi, Cento San Marzano, and Whole Foods.

Next up: a fancy ass burger.

Back atcha ....... (this is on my list of things to try at home)

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

Title: Bacon Burgers on Brioche Buns
Categories: Beef, Pork, Breads, Cheese, Citrus
Yield: 8 Burgers

2 md Red onions; thin sliced
6 tb Extra-virgin olive oil; more
- for brushing
1/2 c Mayonnaise
2 tb Fresh lemon juice
Salt & fresh ground pepper
8 sl Thick-cut bacon (12 oz)
3 lb Mixed ground chuck & ground
- sirloin
12 oz Brie; sliced
8 Brioche burger buns; split

Set the oven to 400°F/205°C.

On a rimmed baking sheet, toss the onions with 2 tb of
the olive oil and roast until softened, about 20 min.

Meanwhile, in a small bowl, whisk the mayonnaise with
the lemon juice. Gradually whisk in the remaining 1/4
cup of olive oil and season with salt and pepper.

In a large skillet, cook the bacon over moderately high
heat until crisp. Drain on paper towels and break each
strip in half.

Light a grill or heat a grill pan. Form the ground meat
into eight patties. Season generously with salt and
pepper and brush with olive oil. Grill over moderately
high heat until well-browned on the bottom, 5 minutes.
Flip the burgers, mound the brie on top and grill for 4
minutes longer, until the cheese is slightly melted and
the burgers are medium-rare.

Spread the lemon mayonnaise on the cut sides of the
buns; set the burgers on the bottoms and top with the
bacon and onions. Close the burgers and serve right
away.

Tyler Florence's Wayfare Tavern in San Francisco

Yield: Serves 8

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

Uncle Dirty Dave's Archives

MMMMM

... "My favorite animal is steak." -- Fran Lebowitz

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