In Washington, there were in my memory always 4
stations, CBS, NBC, ABC, MBS, and then at one
point a public station became available.

I never heard of MBS.

Metropolitan Broadcasting System, later Metromedia
and the precursor of Fox TV. It was always kind of
marginal but had channel 5 in Washington to compete
with NBC 4, ABC 7, and CBS 9. Public broadcasting,
when it happened, was channel 26. I always wondered
about channels, and why they didn't just assign 1, 2, 3,
and so on. If that would cause interference, then just
define the channels farther apart.

I might have mixed up MBC and MBS but was of the impression
that they were somehow connected at least as in the case
of WTTG. A quick look at the Internet doesn't show anything,
but that doesn't mean anything either.

If you use them enough, half an onion won't have time
to go bad. Last time at Lilli's I discovered multiple
half onions in the fridge. I used a couple of them, but
there was one I didn't find until it was far too late.

We often put half an onion back in the frig in a zip lock baggee, but
usually will use it first -- even if it means using it and half of a
whole one.

Rolling inventory is a good idea. When your
onion starts looking like a tennis ball, not
so good.

I find cooking a social activity but also solitary
in the sense of don't get between me and what I
need to do.

Sometimes that's my M.O., other times I'll take all the help I can get.

I generally don't mind having people around, but help
most often throws the pacing off, plus there's the
issue of when I have someone entertaining me while I
work, and they're trying to do something, I always
feel the anxiety that they're going to slice one of
their fingers or burn something. It's not so much
that their technique is untrustworthy but that they
tend to look away from their task when they're
talking, which I consciously try not to.

Ask about the time I had people make crab rangoons
for me.

Gee -- I wonder who, when and what you are referring to? Did something
go wrong? :-}}

Air in wrappers = kaboom and white cheesy nonsense
squirting around all over. I've made them successfully
while being helped only once, and I forget who helped,
I think it was this kid Jason who had just graduated
from the CIA and went on to be a corporate chef at
Sysco or US Foodservice. I think the commercial ones
don't use as much filling and might be fried from frozen
so as not to cause too much evaporation and thus
kaboomability. I might try that sometime, having had
some success cooking other things from frozen (most
recently steaks).

Title: Chili Meatloaf & Potato Casserole
1 tb Chili powder

I'd suggest seasoning this quite a bit more.
Unlike with a steak, the seasoning makes the dish.

Crab Rangoon I
cat: appetizer
serves: 24 to 30

1 Tb good-quality curry powder
1 ts ground red chile (mild)
1 ts garlic powder (do not use fresh)
s&p
1 lb Philadelphia cream cheese
1/3 c scallions; chopped, including green
10 oz crabmeat; drain if canned
1 egg, beaten lightly
72 to 96 wonton wrappers

In a dry pan, toast the curry powder and red chile briefly. Add
the garlic, turn off the heat, and toss for a few seconds. Cool.
Add salt and pepper to taste. Sprinkle this all on the slightly
softened cream cheese. Mix moderately well. Add the scallions
and mix quite well. Add the crabmeat and mix lightly.

Put 1 t or so of the crab-cheese mixture on each wonton wrapper
and seal them up, using the egg as a glue. I just fold them once
to make triangles, being too uncoordinated to make them into
wonton shapes, the way they do in the restaurant. My helpers
made creative shapes, some of which were pretty, some ugly, and
some would have been okay but they came unsealed, spewing
filling into the hot oil, which was untidy and dangerous.

Fry the pastries at 370F (approximately) until they are mostly
golden brown. Drain and serve hot.

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

On 06-13-19 09:55, Michael Loo <=-
spoke to Dale Shipp about 521 Crab ragoons <=-

In Washington, there were in my memory always 4
stations, CBS, NBC, ABC, MBS, and then at one
point a public station became available.

I never heard of MBS.

Metropolitan Broadcasting System, later Metromedia

Dave Drum labeled it as a radio broadcaster, which could have been a
good reason why I had not heard of it. I will admit that before TV was available to me, I did listen to radio shows other than my current
Country Western Music, but no longer (for at least a half century).

and the precursor of Fox TV. It was always kind of
marginal but had channel 5 in Washington to compete

Fox TV I do know of. We do watch a few shows from them, but mostly NBC,
CBS and ABC (in that order?). Also watch National Geo and Food channels
on cable.

with NBC 4, ABC 7, and CBS 9. Public broadcasting,
when it happened, was channel 26. I always wondered
about channels, and why they didn't just assign 1, 2, 3,
and so on. If that would cause interference, then just
define the channels farther apart.

I think that in the beginning there was some interference from two
channels with adjacent numbers. Might well have only been in the analog
days, now OBE with the advent of digital. Also channels 2 to 13 were
VHF and 26 was a UHF channel.

We often put half an onion back in the frig in a zip lock baggee, but usually will use it first -- even if it means using it and half of a
whole one.

Rolling inventory is a good idea. When your
onion starts looking like a tennis ball, not
so good.

Before it grows fuzz, it turns to mush.

Ask about the time I had people make crab rangoons
for me.

Gee -- I wonder who, when and what you are referring to? Did something
go wrong? :-}}

Air in wrappers = kaboom and white cheesy nonsense
squirting around all over. I've made them successfully
while being helped only once, and I forget who helped,

OK, I'll admit that it was me at Neysa's picnic. I put too much stuff
in, and they at least leaked but I don't recall any explosions.


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

Title: Garden Patch Pie
Categories: Casserole, Beef
Yield: 4 teens

MMMMM--------------------------FILLING-------------------------------
1 lb Ground beef
1/3 c Dry bread crumbs or cracker
Crumbs
1/4 c Catsup or Chili Sauce
1/4 c Chopped onion
1 tb Worcestershire sauce
1/4 ts Salt
1/8 ts Pepper
1 Egg, slightly beaten
1 c Frozen mixed vetegables *

MMMMM--------------------------TOPPING-------------------------------
1 c Water
3 tb Butter
1 1/2 c Mashed Potato Flakes
1/2 c Milk
1 Egg slightly beaten
3/4 c Shredded cheddar cheese
Paprika

*can use those little bits of leftover veggies that hide in the
freezer

Heat oven to 350. In large bowl, mix all filling ingredients except
vegetables. Mix well, add vegetables; mix lightlly. Pat mixture
into 9 or 10 inch pie pan. Bake for 30 to 35 minutes or until center
is throughly cooked; drain.

In medium saucepan, heat water and margarine to a rolling boil; remove
from heat. Stir in potato flakes, milk and egg; mix well. Add
cheese, blend well. Spoon or pipe hot potato mixsture on top of
cooked meat mixture, covering the entire surface. Sprinkle lightly
with paprika. Return to oven and continue baking at 350 for 10
minutes or until light golden brown. Let rest for 10 minutes, cut
into wedges.

OR

Brown ground beef, drain, mix with other filling ingredients.
Prepare top either from leftover mashed potatoes or from the potato
flakes as shown above.

Cook as directed above

Can be assembled ahead of time, refrigerated covered and heated for an
35 - 45 minutes

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:02:20, 14 Jun 2019
___ Blue Wave/DOS v2.30

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