MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Stuffed Eggs (Russian Style)
Categories: Appetizers,Shawn
Yield: 5 Servings

5 Eggs
1 lg Onion
1 Can cod livers
Paprika (garnish)

[Note: I make these often]
Hard boil 5 eggs.

Fine chop 1 large or 2 small onion and fry until soft in oil.
Separate eggs

Put yolk, onion, and can of cod livers into a bowl, blend with a
mixer of some type until smooth.

Pipe into the egg whites (like deviled eggs) and top with paprika.
-----

Shawn

--- Grumble
* Origin: I sold my soul to the Devil. He gave it back. (1:229/452)

Shawn Highfield wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Stuffed Eggs (Russian Style)
Categories: Appetizers,Shawn
Yield: 5 Servings

5 Eggs
1 lg Onion
1 Can cod livers
Paprika (garnish)

[Note: I make these often]
Hard boil 5 eggs.

Fine chop 1 large or 2 small onion and fry until soft in oil.
Separate eggs

Put yolk, onion, and can of cod livers into a bowl, blend with a
mixer of some type until smooth.

Pipe into the egg whites (like deviled eggs) and top with paprika.
-----

I'm going to have to make this recipe to see if it triggers my gag reflex.
I spent much time as a kidlet recovering from dosings of cod liver oil administered by my grandmother.

I do like this recipe, however. Good change from deviled eggs. Bv)=

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

Title: Olga's Stuffed Eggs
Categories: Eggs, Herbs, Cheese, Dairy, Sauces
Yield: 8 servings

8 lg Eggs; hard boiled
3 tb Parsley & dill; fine chopped
1/2 c Cream
1/2 c Cheese; shredded
3 tb Butter
Mayonnaise
Salt
Greens; garnish

Cut eggs in halves, take yolks out. Blend yolks with
butter, greens, salt and cream.. Put the filling back
into the halves. Put two halves together like a whole
egg, sprinkle with cheese and butter. Bake in the oven
for 10-12 minutes. Before serving pour mayonnaise over
and decorate with greens.

Recipe by: Olga Timokhina

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

Uncle Dirty Dave's Kitchen

MMMMM


... We all live under the same sky, but we don't all have the same horizons. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote in a message to Shawn Highfield:

Title: Stuffed Eggs (Russian Style)
[Note: I make these often]

I'm going to have to make this recipe to see if it triggers my gag
reflex. I spent much time as a kidlet recovering from dosings of cod
liver oil administered by my grandmother.

I think you should try. To me it's great, but I love cod liver as a rule.

I do like this recipe, however. Good change from deviled eggs. Bv)=

The posts you sent up with the various eggs made me re-post it here. I know I've shared before but it really is yummy. :)

Shawn

... Voluteers are being given fake placebos.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Title: Stuffed Eggs (Russian Style)
[Note: I make these often]

I'm going to have to make this recipe to see if it triggers my gag
reflex. I spent much time as a kidlet recovering from dosings of cod
liver oil administered by my grandmother.

I think you should try. To me it's great, but I love cod liver as a
rule.

Other than the oil I cannot recal having ever had any fish liver as food.

I do like liver from warm blooded critter. At least once a week I stop
by Humphrey's Market for a half pound of deep fried chicken livers at
the deli counter, The snag a container of cantaloupe chunks and that's
lunch. Jasper the pooch licks the styro box clean of crumbs before I bin
it.

I do like this recipe, however. Good change from deviled eggs. Bv)=

The posts you sent up with the various eggs made me re-post
it here. I know I've shared before but it really is yummy.
:)

You're getting to be like me. Nearly anything triggers an "I remember
when .... " memory. It comes with age if you live long enough.

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

Title: Cod Liver on Toasts
Categories: Five, Seafood, Breads, Citrus
Yield: 6 toasts

4 oz (115 g) Can cod liver
3 lg Eggs; hard boiled
1 bn Green onions
1 Lemon
6 sl Bread; toasted

Pour off the oil from canned cod liver; mash the liver
with a fork.

Boil eggs hard; mash the peeled eggs with a fork.

Chop the onions. Combine all the ingredients.

Add the lemon juice to the paste, stir. Spread the paste
over toast or fried bread. Dress with lemon slices.

RECIPE FROM: https://ukrainefood.info

Uncle Dirty Dave's Archives

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... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Dave Drum wrote in a message to Shawn Highfield:

Other than the oil I cannot recal having ever had any fish liver as
food.

I think you'll like them.

I do like liver from warm blooded critter. At least once a week I
stop by Humphrey's Market for a half pound of deep fried chicken
livers at the deli counter, The snag a container of cantaloupe
chunks and that's lunch. Jasper the pooch licks the styro box clean
of crumbs before I bin it.

Sounds good to me! ;)

You're getting to be like me. Nearly anything triggers an "I
remember when .... " memory. It comes with age if you live long
enough.

I won't come anywhere close to you, and I'm 100% fine with that. I'm 51 and don't expect to make it much more then 4 more years. It's okay though as I brought it on myself!

Shawn
... We are going to have peace even if we have to fight for it.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Other than the oil I cannot recal having ever had any fish liver
as food.

I think you'll like them.

I do like liver from warm blooded critter. At least once a week I
stop by Humphrey's Market for a half pound of deep fried chicken
livers at the deli counter, The snag a container of cantaloupe
chunks and that's lunch. Jasper the pooch licks the styro box clean
of crumbs before I bin it.

Sounds good to me! ;)

You're getting to be like me. Nearly anything triggers an "I
remember when .... " memory. It comes with age if you live long
enough.

I won't come anywhere close to you, and I'm 100% fine with
that. I'm 51 and don't expect to make it much more then 4
more years. It's okay though as I brought it on myself!

All those years of clean living???

I never expected to live this long. Both my parental units snuffed it
in their mid-50s. My dad from a burst aortal aneurysm and my mother a
short 3 years (less 1 day) later from a stroke.

One day at a time - it's all we can do. Bv)=

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

Title: Thousand Year Old Eggs (Preserved Duck Eggs)
Categories: Oriental, Eggs, Preserving
Yield: 12 Servings

2 c Black tea; very strong
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Powdered lime *
12 Duck egg, fresh

*Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup per
egg, thickly coat each egg completely with this clay-like
mixture. Line a large crock with garden soil and carefully
lay coated eggs on top. Cover with more soil and place crock
in a cool dark place. Allow to cure for 100 days. To remove
coating, scrape eggs and rinse under running water to clean
thoroughly. Crack lightly and remove shells. The white of
the egg will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and rice wine
and 1 tablespoon minced ginger root.

Preserved Ancient Eggs: These are often called thousand-year
eggs, even though the preserving process lasts only 100
days. They may be purchased individually in Oriental
markets.

The description of the whites turning grayish isn't quite
accurate from the ones I've seen. They're more a dark
blackish amber color-- quite attractive actually.

From "The Regional Cooking of China" by Margret Gin and
Alfred E. Castle, 101 Productions, San Francisco, 1975.

Incidentally, this is an excellent book. It's written by
Maggie Gin of commercial Chinese sauce fame. If you can find
an early edition, get it. The later editions have been
integrated into her marketing strategies and may not be as
complete as this one is. They also call for whatever the
sauce ingredients are or "Maggie Gin's Such and Such Sauce".

per Stephen Ceideburg

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Listening, not imitation, may be the sincerest form of flattery" J
rothers
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Dave Drum wrote in a message to Shawn Highfield:

All those years of clean living???

Laugh. Sure thing. :)

I never expected to live this long. Both my parental units snuffed
it in their mid-50s. My dad from a burst aortal aneurysm and my
mother a short 3 years (less 1 day) later from a stroke.

My parents are still alive. Dad's 83, and Mom is 78. However they were a lot easier on themselves then I have been.

One day at a time - it's all we can do. Bv)=

Oh yes.

Title: Thousand Year Old Eggs (Preserved Duck Eggs)

Tried the chicken version of these. They are fine, but I'm happier with a standard boiled egg, or a pickled egg.

Shawn

... Unexplained error. Please tell us how it happened.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Dave Drum wrote to Shawn Highfield <=-

One day at a time - it's all we can do. Bv)=

Supposedly Willie Nelson has said "if I'd known I was going to live this
long, I'd taken better care of myself."

-- Sean

... Hard work has a future payoff. Laziness pays off now.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

My parents are still alive. Dad's 83, and Mom is 78. However they
were a lot easier on themselves then I have been.

My dad (stepdad) is 75 and my mom is 73 but both have a lot of health
problems as life was not easy on either one. I'm at the point in my life
where I find myself saying that I'm not ready to let my parents go quite
yet.

After all that's happened to me with my health, I understand my own
mortality only too well. :( All I ask is that I not die alone.

-- Sean
... It is hard to fly with the eagle when you work with the turkeys.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Fri, 07 Nov 24>, you wrote me:

After all that's happened to me with my health, I understand my own mortality only too well. :( All I ask is that I not die alone.

I honestly don't care if I drop dead alone or with family. I'd actually prefer to be alone and not cause anyone else to suffer with me.

Shawn

--- Grumble
* Origin: AI programmers only think they do it (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

All those years of clean living???

Laugh. Sure thing. :)

I never expected to live this long. Both my parental units snuffed
it in their mid-50s. My dad from a burst aortal aneurysm and my
mother a short 3 years (less 1 day) later from a stroke.

My parents are still alive. Dad's 83, and Mom is 78. However they
were a lot easier on themselves then I have been.

One day at a time - it's all we can do. Bv)=

Oh yes.

Oddly all four of the kids - except my baby brother who was killed by
his doctor in his 40s - are still around I'm 82, my sister is 80 and
my remaining brother is 77. He's is the best condition of our little
group.

Title: Thousand Year Old Eggs (Preserved Duck Eggs)

Tried the chicken version of these. They are fine, but I'm happier
with a standard boiled egg, or a pickled egg.

... Unexplained error. Please tell us how it happened.

Swiped

I'm not a huge fan of pickled eggs at any time. Around here they are
mostly bar food and eaten by those on the losing end of a bet. In a
separate post I'll give you a Russian recipe that I have served at get togethers. It's my idea of pickles and eggs. Bv)=

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

Title: Pickled Eggs
Categories: Vegetables, Eggs, Snacks
Yield: 6 servings

15 oz Can small whole or sliced
- beets; not pickled
1 c Distilled white vinegar
1/3 c Granulated sugar
1 tb Kosher salt; more for
- serving
6 lg Hard-boiled eggs; peeled
1 sm Shallot; thin sliced
3 lg Dill sprigs; more for
- serving (opt)
1 ts Whole black peppercorns'
- plus ground pepper for
- serving
1/4 ts Whole cloves (opt)
Flaky salt; for serving

Place a fine-mesh strainer over a large measuring cup or
bowl. Drain beets; if needed, add enough water so the
beet liquid reaches 1 cup (or pour off and discard any
excess to reach this volume). Transfer the beet liquid
to a small pot and stir in the vinegar, sugar and salt.
Bring to a boil, uncovered, over high heat. Reduce heat
to medium and simmer until sugar and salt are dissolved,
stirring occasionally, 1 to 2 minutes. Turn off the heat
and cool in the pot for 30 minutes.

In a large, wide-mouth glass canning jar (at least 36
ounces), or similarly sized lidded glass vessel, layer
peeled eggs with the beets, along with any combination
shallot, dill, peppercorns and cloves, if using,
alternating all of the ingredients. Once cooled, pour
the pickling liquid on top and cover tightly with the
lid. Pickle in the refrigerator for at least 24 hours
and up to 1 week, then remove eggs and beets from the
brine and store in the fridge for up to 1 week following
the initial brine. (The color and flavor will deepen the
longer the eggs pickle. For more even color, give the
eggs a swirl once or twice during the first day of
pickling.) To serve, halve and sprinkle with more dill,
salt and pepper, if desired.

By: Melissa Knific

Yield: 6 eggs

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

Uncle Dirty Dave's Archives

MMMMM


... The King's English is often subjected to manipulation at fish markets.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

One day at a time - it's all we can do. Bv)=

Supposedly Willie Nelson has said "if I'd known I was going to live
this long, I'd taken better care of myself."

That old saw was around long before Willie was even a gleam in his dad's
eye. I first heard a friend of my grandfather say it in the late 1940s.

Heck, I've used it myself. Usually accompanied by a wish for a time
machine so I could go back to when I was seven years old and beat the
snot out of my younger self for ever picking up the first cigarette.

This is alleged to be Willie Nelson's chilr verde. I dunno, it's a nice
chilli. But, I think Willie prefers rad chilli. I knkow when he played
my state fair several years ago my recently deceased friend Les and I
were tasked with making a pot of red and serving it to Willie in his
motor home before the show. He's a neat guy and spent more time chatting
with Les and I than with the governor - who was also there. Bv)=

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

Title: Willie Nelson's Great White Chilli
Categories: Poultry, Beans, Chilies, Herbs, Cheese
Yield: 4 servings

1 lb White beans; rinsed
6 c Chicken broth
1 ts Chicken base
2 lg Onions; peeled, chopped
1 tb Oil
8 cl Garlic; minced, more to
- taste
7 oz Can diced green chilies
4 ts Ground cumin
2 ts Dried oregano
4 Serranoi chilies; stemmed,
- seeded, minced
3 tb Chopped cilantro
4 c Diced, cooked chicken
1 c Sour cream
3 c Monterey jack cheese;
- shredded

MMMMM-------------------------TOPPERS--------------------------------
Sour cream
Chopped green onion
Chopped cilantro
Chopped tomato

Rinse and pick over the beans to remove stones and
debris. Put in a medium sauce pan and boil hard for at
least five minutes to start the starch conversion.

Put the chicken base, broth, and beans in a large pot
or crock-pot.

Simmer for two hours, covered.

Saute the onions in the oil until they are translucent
and beginning to brown.

Combine the onions with the spices, chicken, and other
vegetables, and simmer for another hour or so.

Add the cheese and sour cream, cooking until the cheese
melts into the chilli.

Serve in bowls with desired toppers.

The recipe serves about four people

UDD NOTES: This is AKA chile verde. You can leave out
the beans and increase the meat. You can also make this
with pork. But don't serve it to the Rabbi.

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Injustice in the end produces independence." -- Voltaire
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sat, 08 Nov 24>, you wrote me:

Oddly all four of the kids - except my baby brother who was killed by
his doctor in his 40s - are still around I'm 82, my sister is 80 and
my remaining brother is 77. He's is the best condition of our little group.

Good genes in the Drum clan!

I'm not a huge fan of pickled eggs at any time. Around here they are mostly bar food and eaten by those on the losing end of a bet. In a separate post I'll give you a Russian recipe that I have served at
get togethers. It's my idea of pickles and eggs. Bv)=

I don't like the commercial ones as they don't have any flavour other then
salt and white vinegar. I use ACV, White vinegar, water, sugar, salt, pepper garlic, onion, bay leaf. I think that's about it. :)

I make them and then have one for breakfast on toast most mornings.

Shawn


--- Grumble
* Origin: But, He has not one redeeming vice. (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Oddly all four of the kids - except my baby brother who was killed by
his doctor in his 40s - are still around I'm 82, my sister is 80 and
my remaining brother is 77. He's is the best condition of our little group.

Good genes in the Drum clan!

Nah. Just Levis and Wranglers. Bv)=

I'm not a huge fan of pickled eggs at any time. Around here they are mostly bar food and eaten by those on the losing end of a bet. In a separate post I'll give you a Russian recipe that I have served at
get togethers. It's my idea of pickles and eggs. Bv)=

I don't like the commercial ones as they don't have any flavour other
then salt and white vinegar. I use ACV, White vinegar, water, sugar, salt, pepper garlic, onion, bay leaf. I think that's about it. :)

I make them and then have one for breakfast on toast most mornings.

My breakfast eggs are generally basted (steamed really if at a restaurant)
and I eat the whites separately, drain the yolks over my crispy cokked
potatoes then use the non-liquid part of the yolk and some crispy bacon
to turn the toast into a bacon & egg sandwich.

If I'm at home the basted eggs are really basted. With the grease from
frying the bacon. That's how I learned it from my father.

Here's a different take on hen fruit. I'll probably never make this but
Ihave eaten (and enjoyed) it more than once. One place uses shredded
Parm or Grana Padano (poor man's Parm) in place of the Swiss Ementhal
cheese. That's even better in my book.

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

Title: Shirred Eggs
Categories: Pork, Eggs, Cheese, Dairy, Vegetables
Yield: 4 servings

1 tb Unsalted butter
4 sl (thin) Virginia ham; 1/2 oz
- each
8 lg Eggs
Salt & fresh ground pepper
8 tb Heavy cream
8 tb Grated Ementhal (Swiss)
- cheese
2 ts Chopped parsley leaves
1 ts Chopped fresh chives

Recipe courtesy Emeril LaGasse

Set oven @ 375ºF/190ºC.

Butter 4 (6 oz) creme brulee ramekins with the butter
and lay 1 slice of ham in each ramekin so that it sits
flat on the bottom (it's ok if it comes up the sides.)

Crack 2 eggs into 2 separate small cups and pour
simultaneously into one of the ramekins so that the eggs
sit side by side on top of the ham slice. Season lightly
with salt & pepper. Repeat with remaining eggs. Place
the 4 filled ramekins onto a baking sheet and transfer
to the oven. Bake until eggs are just beginning to set
up and become opaque, 9 to 10 minutes.

Remove from the oven and drizzle each ramekin with 2
tablespoons of the heavy cream and then sprinkle 2
tablespoons of the cheese over the top of each. Sprinkle
the parsley and chives over the ramekins and then return
to the oven. Cook until eggs are just set up but yolks
are still runny, 10 to 12 minutes, or to desired degree
of doneness. Remove from the oven and serve immediately.

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

Uncle Dirty Dave's Archives

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... Zucchini: Dense, flavourless vegetable, useful as ballast.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hello Dave!

10 Nov 24 05:14, you wrote to me:

Good genes in the Drum clan!

Nah. Just Levis and Wranglers. Bv)=

Laugh

My breakfast eggs are generally basted (steamed really if at a
restaurant) and I eat the whites separately, drain the yolks over my crispy cokked potatoes then use the non-liquid part of the yolk and
some crispy bacon to turn the toast into a bacon & egg sandwich.

Sounds good. I mostly poach them if I want a hot egg, sometimes fry if we're having bacon. :)

Here's a different take on hen fruit. I'll probably never make this
but Ihave eaten (and enjoyed) it more than once. One place uses
shredded Parm or Grana Padano (poor man's Parm) in place of the Swiss Ementhal cheese. That's even better in my book.

It sounds great, but is just too much work. hahaha

Shawn
... You're a Redneck if truckers tell your wife to watch her language.
---
* Origin: Dirty Ole Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Good genes in the Drum clan!

Nah. Just Levis and Wranglers. Bv)=

Laugh

My breakfast eggs are generally basted (steamed really if at a
restaurant) and I eat the whites separately, drain the yolks over my crispy cokked potatoes then use the non-liquid part of the yolk and
some crispy bacon to turn the toast into a bacon & egg sandwich.

Sounds good. I mostly poach them if I want a hot egg, sometimes fry if we're having bacon. :)

Never cared much for poached eggs. Unless I'm getting hoity-toity and
having Eggs Benedict.

Here's a different take on hen fruit. I'll probably never make this
but I have eaten (and enjoyed) it more than once. One place uses
shredded Parm or Grana Padano (poor man's Parm) in place of the Swiss Ementhal cheese. That's even better in my book.

It sounds great, but is just too much work. hahaha

Which is why I'll probably never make it. But I do enjoy - when I'm in
the mood.

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

Title: Mini Bagel Eggs Benedict
Categories: Five, Breads, Pork, Citrus
Yield: 4 servings

4 lg Eggs
4 sl Canadian bacon
4 lg Egg yolks
2 tb Water
2 tb Lemon juice
3/4 c Butter; melted
2 Miniature bagels; split,
- lightly toasted
Chopped green onions or
- chives; opt

Place 2" - 3" of water in a large saucepan or skillet
with high sides. Bring to a boil; adjust heat to
maintain a gentle simmer. Break 4 cold eggs, 1 at a
time, into a small bowl; holding bowl close to surface
of water, slip egg into water.

Cook, uncovered, until whites are completely set and
yolks begin to thicken but are not hard, 3-5 minutes.
Using a slotted spoon, lift eggs out of water. Remove to
a paper towel-lined plate; keep warm.

Meanwhile, in a large skillet over medium heat, cook
bacon until lightly browned, 2-3 minutes on each side.
Remove and keep warm.

In top of a double boiler or a metal bowl over simmering
water, whisk egg yolks, water and lemon juice until
blended; cook until mixture is just thick enough to coat
a metal spoon & temperature reaches 160oF/71oC, whisking
constantly. Reduce heat to very low. Very slowly drizzle
in warm melted butter, whisking constantly.

To serve, top each bagel half with bacon, poached egg
and sauce. If desired, garnish with green onions or
chives.

Theresa Ravencraft, Marysville, Ohio

Makes: 4 servings

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

Uncle Dirty Dave's Archives

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... "In cooking you've got to have a what-the-hell attitude." -- Julia Child --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Dave!

11 Nov 24 05:45, you wrote to me:

Never cared much for poached eggs. Unless I'm getting hoity-toity and having Eggs Benedict.

They are the favorite way of making them here. Must be because we both grew up eating them poached.

Shawn
... Tech support is just a busy signal away...
---
* Origin: Dirty Ole Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Never cared much for poached eggs. Unless I'm getting hoity-toity and having Eggs Benedict.

They are the favorite way of making them here. Must be because we both grew up eating them poached.

I suspect one of the reasons I never got into oached eggs was my
grandmother. She was excellent at many things but never mastered the
poached egg for some reason.

Some things I do like poached ...

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

Title: Savoury Poached Carp (Hot or Jellied)
Categories: Seafood, Vegetables, Citrus
Yield: 5 Servings

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled, minced
1/2 lg Lemon; seeded, sliced thin
2 tb +2 ts sugar
4 Sprigs parsley; tied in a
- bundle with white cotton
- thread
2 1/2 lb Fresh carp; in 1" slices
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3 qt. Dutch
oven. Bring to a boil. Cook, uncovered, over med. heat
until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon, 2 tb.
sugar, and parsley bundle. Bring to boil. Reduce heat to
slow-boil and cook, uncovered, for 5 min. Add fish.
Bring liquid to boil and baste fish several times.
Reduce heat to simmering. Cover and cook for 30 min.
Uncover, raise heat slightly and slow-boil for 10 min.
longer.

With slotted spatula, transfer slices to plate. Discard
skin. Pull out bones, separating large chunks of flesh
to make bones visible. Spoon with a little of the hot
poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse out pot
and fill with strained broth. Stir in remaining sugar.
Bring to a boil over high heat; reduce until abt. 3/4 c.
remains. Pour exuded liquid from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid.

To serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pcs. Garnish with watercress.

Serve with beet horseradish.

Yield: 4 servings as main course - 6 as an appetizer.

Frances Prince's New Jewish Cuisine

Posted: Bill Spalding

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM



... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Dave!

I suspect one of the reasons I never got into oached eggs was my grandmother. She was excellent at many things but never mastered the poached egg for some reason.

My Nana made them perfectly, and Andrea made them the same way Nana did, but I will admit until Andrea I didn't poach an egg once. LOL

Now I do all the time, but I bought one of those egg steamer things and it's the best single use appliance on the planet.

Shawn

... Why get even, when you can get odd?
---
* Origin: Dirty Ole Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I suspect one of the reasons I never got into oached eggs was my grandmother. She was excellent at many things but never mastered the poached egg for some reason.

My Nana made them perfectly, and Andrea made them the same way Nana
did, but I will admit until Andrea I didn't poach an egg once. LOL

Now I do all the time, but I bought one of those egg steamer things
and it's the best single use appliance on the planet.

My favourite "single use" gadget is still my Stir Crazy popcorn popper.

Second favourite is the Cuisinart coffee maker. Bv)=

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

Title: Spicy Caramel Bacon Popcorn
Categories: Grains, Pork, Snacks, Chilies
Yield: 3 Servings

2 tb Bacon dripping
2 ts Salt
1/2 c Popcorn; unpoped
3 c Sugar
3 tb Butter
1/2 c Water
1/2 ts Cayenne or chipotle powder;
- pick your heat
1 ts Baking soda
1 c Crisp cooked bacon pieces

In a large pan with a lid heat the oil and the salt, add
the popcorn, cover and shake until it pops remove from
heat, remove lid. (Or use your Stir Crazy popper - UDD)

Butter a large mixing bowl and pour the popcorn into it.

While you're at it butter 3 baking sheets and 2
spatulas, as well.

Set the popcorn aside.

Make caramel by combining sugar, butter and water in a
large pan. you will need a pan big enough to contain the
foaming of the caramel after you add the baking soda,
choose accordingly.

Place the pan over med/high heat and cook without
stirring for 10 minutes until light golden brown.

Meanwhile combine the baking soda and the ground
chilies. Set aside.

Attempt NOT to eat all the bacon pieces just waiting to
be dipped in caramel.

When the caramel is golden brown remove from the heat
and add the baking soda/chile mixture, it will foam and
bubble but just stir away.

Pour it over the bowl of popcorn and sprinkle on the
crispy bacon pieces.

Use the buttered spatulas to toss and coat the popcorn.

Taste before the caramel gets hard to see if it needs
more salt. It will be like molten lava so blow on a
small piece to cool it

Add salt as needed, stirring to mix in.

Pour into the buttered pans, breaking up as needed.

Cool completely and then use within 24 hours. (As if! -
UDD)

Store in the fridge if any is left.

NOTE TO SELF: Look into adding chocolate to this dandy.

Uncle Dirty Dave's Kitchen

MMMMM

... I'm writing a book. I've got the page numbers done.
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Hi Dave,
On <Thu, 13 Nov 24>, you wrote me:

My favourite "single use" gadget is still my Stir Crazy popcorn
popper.

I stand by egg cooker as number one.

Second favourite is the Cuisinart coffee maker. Bv)=

Second would be the coffee maker. I put it second becuase if
no one else is having coffee I'm perfectly fine with a good quality
instant. (Nescafe Rich is my favorite)

Shawn


--- Grumble
* Origin: He's dead Jim. You take his phaser, I'll take his wall (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

My favourite "single use" gadget is still my Stir Crazy popcorn
popper.

I stand by egg cooker as number one.

Second favourite is the Cuisinart coffee maker. Bv)=

Second would be the coffee maker. I put it second becuase if
no one else is having coffee I'm perfectly fine with a good quality instant. (Nescafe Rich is my favorite)

I've not done instant in beaucoup years. I make a pot of "real" coffee
every other day. Drink half of it the first day and the second haf the
next. The heater on the coffee maker turns itself off after a couple of
hourse so the leftover coffee doesn't distill down to undrinkable syrup.

And it has a timer, set for my usual rising time (04:00) Vy the time I
have visited the loo, fired up the confuser, etc. it's at "drinking" temperature.

My house mate OTOH does Folger's Dark Roast instant with two teaspoons
of Coffee Mate creamer powder and three (or mor) spoons of sugar. YuuuuK

I bought him a Keurig knock-off single serve maker and pods last holiday
season - but he won't use it. Go figger.

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

Title: Fireside Coffee
Categories: Beverages
Yield: 6 1/2 c mix

2 c Swiss Miss
2 c Cremora
1 1/2 c Sugar
1 c Instant coffee
1 1/2 ts Cinnamon
1/2 ts Nutmeg

Mix all together. Keep in an air tight container. Use 3
to 4 heaping teaspoons per cup, fill with hot water.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Eat breakfast like a king, lunch like a prince, and dinner like a pauper. --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Dave!

15 Nov 24 06:07, you wrote to me:

My house mate OTOH does Folger's Dark Roast instant with two teaspoons
of Coffee Mate creamer powder and three (or mor) spoons of sugar.
YuuuuK

That does not sound good at all.

I bought him a Keurig knock-off single serve maker and pods last
holiday season - but he won't use it. Go figger.

Probably just what he's used to and can make his coffee exactly how he likes it with the instant.

Shawn

... Beauty is only skin deep. Ugly goes right to the bone.
---
* Origin: Dirty Ole Town (1:229/452)