• Fajitas

    From Dave Drum@1:2320/105 to Ruth Haffly on Sun Oct 30 05:19:00 2022
    Ruth Haffly wrote to Dave Drum <=-

    It's one of those things that made a fast hit in the culinary world--street food hit the big time. I had my first one when we were stationed at Fort Hood, TX............and many more since.

    Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
    town around the base at that time.

    Probably not. I can't see the propsed new names for some of the forts sticking around on a long term basis. Enough folks will continue to
    call them by their old names and the new name folks will give up and return them to the original names. Locally, Fort Bragg is set to become Fort Liberty; it's the only new name not for a person. I'll probably
    call it Bragg forever.

    There is an excess of nit-picky political correctness in this old mud
    ball we call a world. I don't approve of much of it. But, then, no one consulted me. So long as they don't mess about with Fort Drum .....

    8<----- EDIT ----->B

    UDD NOTE: I highly recommend that you bring the pork to
    a boil, reduce to a simmer and skim the scum BEFORE
    adding the other ingredients. Otherwise all of the
    ingredients that float will mix with the scum and be
    skimmed out along with the scum and the dish will be
    largely under-seasoned.

    Smart idea. (G)

    Learned that from a Mexican restaurant owner (now travelling
    supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
    to make Bistec Rajas (beef w/pepper strips). He also did great tortas
    - but they weren't on his menu.

    On the secret menu or just available if you happened to be around when
    he made them?

    His menu was mostly American standard and Greek with a few Mexican
    dinner items laced in among the Liver & Bacon and Chicken Fried Chicken. Moussaka and dolmades appeared frequently on the dinner specials.

    When Isidro came to USA he went to Chicago to work in a Greek restaurant
    and learned/spoke Greek before he tackled American. Bv)=

    The tortas were something made for "family". No secret menu.

    Title: Cola-Chipotle Pork Tortas
    Categories: Pork, Chilies, Herbs, Citrus, Breads
    Yield: 8 Sandwiches

    I just finished lunch but that has me thinking about supper. We're
    going out tonight (celebrating Steve's birthday); if he asks for suggestions, I'll say "Mexican". I just finished making a pumpkin roll--his usual "birthday cake".

    I've quit with the birthdays. I celebrate anniversaries of my "Jack
    Benny". Most young people have no idea what that is. Bv)=

    There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:

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

    Title: Meat & Potato Moussaka
    Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
    Yield: 9 Servings

    1 lb Ground lamb or beef
    1 md Onion; chopped
    1 cl Garlic; minced
    3/4 c Water
    6 oz Can tomato paste
    3 tb Minced fresh parsley
    1 ts Salt
    1/2 ts Dried mint; opt
    1/4 ts Ground cinnamon
    1/4 ts Pepper
    5 md Potatoes; peeled, thin
    - sliced

    MMMMM-----------------------PARMESAN SAUCE----------------------------
    1/4 c Butter; in cubes
    1/4 c All-purpose flour
    2 c Milk
    4 lg Eggs; lightly beaten
    1/2 c Grated Parmesan cheese
    1/2 ts Salt

    In a large skillet, cook beef and onion over medium heat
    until meat is no longer pink. Add garlic; cook 1 minute
    longer. Drain. Stir in the water, tomato paste, parsley,
    salt, mint if desired, cinnamon and pepper. Set aside.

    For sauce, melt butter in a saucepan over medium heat.
    Stir in flour until smooth; gradually add milk. Bring to
    a boil; cook and stir for 2 minutes or until thickened.
    Remove from the heat. Stir a small amount of hot mixture
    into eggs; return all to the pan, stirring constantly.
    Add cheese and salt.

    Place half of the potato slices in a greased shallow 3 qt
    baking dish. Top with half of the cheese sauce and all of
    the meat mixture. Arrange the remaining potatoes over
    meat mixture; top with the remaining cheese sauce.

    Bake, uncovered, @ 350-|F/175-|C for 1 hour. Let stand for
    10 minutes before serving.

    Yield: 8-10 servings.

    From: http://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Deja Ooooo: The feeling that you've stepped into this before.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Oct 30 19:37:22 2022
    Hi Dave,

    Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
    town around the base at that time.

    Probably not. I can't see the propsed new names for some of the forts sticking around on a long term basis. Enough folks will continue to
    call them by their old names and the new name folks will give up and return them to the original names. Locally, Fort Bragg is set to become Fort Liberty; it's the only new name not for a person. I'll probably
    call it Bragg forever.

    There is an excess of nit-picky political correctness in this old mud
    ball we call a world. I don't approve of much of it. But, then, no one consulted me. So long as they don't mess about with Fort Drum .....

    Back when I was growing up, it was just Camp Drum. Grew up, got married
    and Steve joined the Army. I started hearing about Fort Drum. Post had
    "grown up" too; camp became a fort.

    supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
    to make Bistec Rajas (beef w/pepper strips). He also did great tortas
    - but they weren't on his menu.

    On the secret menu or just available if you happened to be around when
    he made them?

    His menu was mostly American standard and Greek with a few Mexican
    dinner items laced in among the Liver & Bacon and Chicken Fried
    Chicken. Moussaka and dolmades appeared frequently on the dinner
    specials.

    We went to Chili's the other night for Steve's birthday (his request).
    Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up
    taking about half or 2/3 home. It was ok, meats were nicely cooked
    (shrimp was nice & tender) but it just wasn't as "special" as it was for
    us at one time. Maybe our tastes have moved upward?

    On the cruise, one night was prime rib night; I think most of our table
    got it. My piece was buttery tender but Steve had a lot of gristle in
    his. He said that on hind sight, he probably should have sent it back.
    Too late now. (G) Lobster tails were a choice another night and the last
    night they offered surf (shrimp) and turf. I stuck with only one
    appetiser, one entree and one dessert each night and was well filled,
    don't think I gained any weight. We usually had breakfast and lunch at
    the buffet (some rather interesting offerings there) but one morning and
    one lunch we ate in one of the dining rooms. It was easier on my knee to
    sit down and be waited on than to chase around a big room with several
    buffet lines getting a bit of this and taste of that.

    When Isidro came to USA he went to Chicago to work in a Greek
    restaurant and learned/spoke Greek before he tackled American. Bv)=

    Good for him!

    The tortas were something made for "family". No secret menu.

    Title: Cola-Chipotle Pork Tortas
    Categories: Pork, Chilies, Herbs, Citrus, Breads
    Yield: 8 Sandwiches

    I just finished lunch but that has me thinking about supper. We're
    going out tonight (celebrating Steve's birthday); if he asks for suggestions, I'll say "Mexican". I just finished making a pumpkin roll--his usual "birthday cake".

    I've quit with the birthdays. I celebrate anniversaries of my "Jack Benny". Most young people have no idea what that is. Bv)=

    You've already read what we ended up doing. And, yes, I know what your
    "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of the
    grand kids know, however.

    There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:

    They're both good, IMO. (G)

    Title: Meat & Potato Moussaka
    Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
    Yield: 9 Servings

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Growing old is mandatory... growing up is optional.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tue Nov 1 05:26:00 2022
    Ruth Haffly wrote to Dave Drum <=-

    We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up taking about half or 2/3 home. It was ok, meats were nicely cooked
    (shrimp was nice & tender) but it just wasn't as "special" as it was
    for us at one time. Maybe our tastes have moved upward?

    Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
    when a *real* authentic Mexican venue opened. And, yes, your tastes
    probably have evolved.

    8<----- ELIDE ----->B

    I've quit with the birthdays. I celebrate anniversaries of my "Jack Benny". Most young people have no idea what that is. Bv)=

    You've already read what we ended up doing. And, yes, I know what your "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of
    the grand kids know, however.

    Unless it's on their phones. Bv)=

    There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:

    They're both good, IMO. (G)

    If I'm going to be offered red gravy moussaka I'd a lief have authentic
    lasagna made with pasta sheets instead of 'taters.

    Here's a French take on an Italian dish with its roots in Greece. This
    would be good made with potatoes in place of the pasta or just "as-is"

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

    Title: Lasagne a la Francaise
    Categories: Pasta, Vegetables, Cheese, Poultry
    Yield: 8 Servings

    MMMMM--------------------------NOODLES-------------------------------
    10 (to 12) curly lasagne; about
    - 2" x 12"
    8 qt Boiling water
    1 1/2 ts Salt per quart of water
    2 tb EVOO

    MMMMM--------------------------FILLING-------------------------------
    2 c Cooked, chopped green
    - vegetables
    1 c Cooked, chopped other
    - vegetables; mostly for
    - color!
    1 c Grated cheese of choice
    1 c Ricotta cheese
    2 c Cooked, diced chicken

    MMMMM------------------------WHITE SAUCE-----------------------------
    1/2 c Minced onion
    6 tb Butter
    1/2 c Flour
    3 c Chicken broth
    Salt & Pepper

    BOILING THE LASAGNE: Drop lasagne into boiling water. Add
    salt and EVOO. Boil slowly, uncovered for 13-15 minutes
    until "al dente". Drain immediately.

    Rinse rapidly in cold water. Hang piece by piece over edge
    of colander to dry. (keeps them from sticking to each
    other)

    MAKE THE WHITE SAUCE: Blend onions with butter over
    moderate heat. When butter is bubbling, blend in flour and
    cook, stirring with a wooden spoon for about 2 minutes,
    without browning the sauce. Remove from heat and whisk.
    Sauce should be thick enough to coat a spoon fairly
    heavily.

    Boil for 4-5 minutes, stirring frequently. Add salt and
    pepper to taste. (if not using immediately, keep at a
    simmer, stirring to keep from burning)

    ASSEMBLING LASAGNE: Line bottom of oiled baking dish with
    layer of lasagne. Spread 2-3 spoonfuls of white sauce over
    lasagne. Spread layer of vegetables. Spread a layer of
    grated cheese and chicken. Spread 2-3 spoonfuls of white
    sauce over vegetables.

    Repeat noodle, sauce, vegetables, cheese, chicken, sauce.
    Spread remaining grated cheese.

    Add last layer of noodle. Add remaining white sauce to
    cover.

    We put this recipe into meat loaf tins to freeze. The
    recipe yielded 4 ready-to bake tins!

    TO BAKE FROM FRESH: 400ºF/205ºC oven for 30 minutes.

    TO BAKE FROM FROZEN: Thaw in fridge. 400ºF/205ºC oven for
    30 minutes.

    ADAPTED From: From Julia Child's Kitchen
    Amended to lower potassium.

    Posted by Rob Monroe | May 28, 2007

    From: http://mdmonroesrecipes.blogspot.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Guard against the impostures of pretended patriotism." Geo. Washington
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Nov 1 11:56:31 2022
    Hi Dave,

    We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up (shrimp was nice & tender) but it just wasn't as "special" as it was
    for us at one time. Maybe our tastes have moved upward?

    Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
    when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved.

    We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
    a Chi-Chi's while we were in Berlin, never went to it in the times we
    visited Frankfurt. IIRC, there was always a big line to get in. I'd
    rather go to a local gasthaus for better food. (G)

    8<----- ELIDE ----->B

    I've quit with the birthdays. I celebrate anniversaries of my "Jack Benny". Most young people have no idea what that is. Bv)=

    You've already read what we ended up doing. And, yes, I know what your "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of
    the grand kids know, however.

    Unless it's on their phones. Bv)=

    Probably not; it's not anything they would be interested in.


    There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:

    They're both good, IMO. (G)

    If I'm going to be offered red gravy moussaka I'd a lief have
    authentic lasagna made with pasta sheets instead of 'taters.

    I'll have both. One of the best lasagnas Olive Garden ever put out was a seafood one. We were stationed in AZ but had to go up to El Paso for a
    wrist surgery for me. OG was offering a lasagna lover's special; you
    could get 2 different kinds. Steve and I each got 2 different ones, for
    a total of 4 different tastings. Both of us agreed that the seafood one
    (IIRC, it had a cream sauce) was the best, even better than the
    traditional one. Never have seen it on the OG menu again but I have seen
    some recipies for various versions of it. One of these days I'll try
    making it.


    Here's a French take on an Italian dish with its roots in Greece. This would be good made with potatoes in place of the pasta or just "as-is"

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

    Title: Lasagne a la Francaise
    Categories: Pasta, Vegetables, Cheese, Poultry
    Yield: 8 Servings

    BOILING THE LASAGNE: Drop lasagne into boiling water. Add
    salt and EVOO. Boil slowly, uncovered for 13-15 minutes
    until "al dente". Drain immediately.

    Rinse rapidly in cold water. Hang piece by piece over edge
    of colander to dry. (keeps them from sticking to each
    other)

    I usually lay them out flat on wax paper.

    Something to think about. Steve's Italian side comes out; he likes the traditional lasagna. I have varied his mom's recipe sometimes by adding
    spinach on top of the ricotta cheese or layering cheese, meat sauce and
    cheese as the filling. Depends on my ambition & what's on hand at the
    time.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Thu Nov 3 05:53:00 2022
    Ruth Haffly wrote to Dave Drum <=-

    We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up (shrimp was nice & tender) but it just wasn't as "special" as it was
    for us at one time. Maybe our tastes have moved upward?

    Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
    when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved.

    We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
    a Chi-Chi's while we were in Berlin, never went to it in the times we visited Frankfurt. IIRC, there was always a big line to get in. I'd
    rather go to a local gasthaus for better food. (G)

    No kidding there.

    8<----- WHACK ----->B

    There are two schools of thought on moussaka - one uses red gravy (aka marinara) and the other uses a bechamel. This is the one I prefer:

    They're both good, IMO. (G)

    If I'm going to be offered red gravy moussaka I'd as lief have
    authentic lasagna made with pasta sheets instead of 'taters.

    I'll have both. One of the best lasagnas Olive Garden ever put out was
    a seafood one. We were stationed in AZ but had to go up to El Paso for
    a wrist surgery for me. OG was offering a lasagna lover's special; you could get 2 different kinds. Steve and I each got 2 different ones, for
    a total of 4 different tastings. Both of us agreed that the seafood one (IIRC, it had a cream sauce) was the best, even better than the traditional one. Never have seen it on the OG menu again but I have
    seen some recipies for various versions of it. One of these days I'll
    try making it.

    I've tried Olive Garden a couple times. Not been impressed either time.
    We have a lot of population of Italian extraction in this area and do
    not lack for authentic Italian venues. Even my favourite local pub is
    owned by an Italian ... who, incidentally, has his own line of "gravies"
    for pasta, etc. A bit pricier than Ragu or Bertoli but well worth the
    extra $$$ as Joe doesn't skimp or "short-cut" his product.

    Here's a French take on an Italian dish with its roots in Greece. This would be good made with potatoes in place of the pasta or just "as-is"

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

    Title: Lasagne a la Francaise
    Categories: Pasta, Vegetables, Cheese, Poultry
    Yield: 8 Servings

    BOILING THE LASAGNE: Drop lasagne into boiling water. Add
    salt and EVOO. Boil slowly, uncovered for 13-15 minutes
    until "al dente". Drain immediately.

    Rinse rapidly in cold water. Hang piece by piece over edge
    of colander to dry. (keeps them from sticking to each
    other)

    I usually lay them out flat on wax paper.

    That will work, too. So long as you have counter space.

    Something to think about. Steve's Italian side comes out; he likes the traditional lasagna. I have varied his mom's recipe sometimes by adding spinach on top of the ricotta cheese or layering cheese, meat sauce and cheese as the filling. Depends on my ambition & what's on hand at the time.

    The first time I had cacciatore it was served by Sammy (Salvatore) Zito,
    a retired coal miner who lived in a downtown rooming house run by my
    friend's mother. It was pigeon cacciatore made with birds from the roof
    of the building. And cooked on a one coil hot plate. Bv)=

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

    Title: "Onofrio's" Chicken Cacciatore
    Categories: Poultry, Vegetables, Mushrooms, Pasta
    Yield: 5 Servings

    26 oz Jar Onofrio's Classic
    - Marinara
    1/2 lg Bell pepper
    2 (6 oz ea) chicken breasts
    - or thighs; boned, skinned
    2 tb Butter
    4 oz Mushrooms; sliced
    1 cl Garlic; minced
    Chopped parsley; garnish
    Salt & pepper
    1 lb Linguini or pasta of choice;
    - cooked & reserved

    Cut chicken & bell pepper in strips, set aside. In large
    frying pan, add butter, saute chicken strips and bell
    peppers until chicken is browned and bell peppers are
    soft. Add minced garlic and mushrooms to frying pan and
    saute 3-4 minutes. Add Onofrio's Classic Marinara, bring
    to light boil, salt & pepper to taste. Reduce heat to
    low.

    Simmer 10-15 min. Serve over reserved pasta. Garnish
    with chopped parsley.

    Serves 4 - 6.

    MANGIA!!

    From: http://www.onofrios.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Camping is nature's way of promoting the motel business." -- Dave Barry --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Dave Drum on Fri Nov 4 08:55:23 2022
    Dave Drum wrote to Ruth Haffly <=-

    The first time I had cacciatore it was served by Sammy (Salvatore)
    Zito, a retired coal miner who lived in a downtown rooming house run by
    my friend's mother. It was pigeon cacciatore made with birds from the
    roof of the building. And cooked on a one coil hot plate. Bv)=

    Too bad he wasn't still alive. We lost our balcony to the flying rats.
    Andrea and I fought a good fight, won a few battles but ultimatly they won
    the war.

    Shawn

    ... I'm famous. That's my job.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Nov 3 14:09:03 2022
    Hi Dave,

    Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
    when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved.

    We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
    a Chi-Chi's while we were in Berlin, never went to it in the times we visited Frankfurt. IIRC, there was always a big line to get in. I'd
    rather go to a local gasthaus for better food. (G)

    No kidding there.

    Still remember some of the really good meals we had while stationed in
    Germany. Sometimes it was the company that made a "meh" meal much better
    but rarely encountered a "meh" meal over there while eating on the
    economy.

    8<----- WHACK ----->B

    authentic lasagna made with pasta sheets instead of 'taters.

    I'll have both. One of the best lasagnas Olive Garden ever put out was
    a seafood one. We were stationed in AZ but had to go up to El Paso for
    a wrist surgery for me. OG was offering a lasagna lover's special; you could get 2 different kinds. Steve and I each got 2 different ones, for
    a total of 4 different tastings. Both of us agreed that the seafood one (IIRC, it had a cream sauce) was the best, even better than the traditional one. Never have seen it on the OG menu again but I have
    seen some recipies for various versions of it. One of these days I'll
    try making it.

    I've tried Olive Garden a couple times. Not been impressed either

    It was ok when there was no other Italian in the area. Carraba's is
    better, but my home made Italian is even better. (G)

    time. We have a lot of population of Italian extraction in this area
    and do
    not lack for authentic Italian venues. Even my favourite local pub is

    We have one Italian place in Wake Forest, one that was here when we
    first moved to the area turned into a brewpub after the owner died. Wife
    tried to keep it up but eventually sold it. The one place still going is
    on its second owner as an Italian place; original owner opened another
    place in a nearby town and was spending most of his time there. He ended
    up selling the original place to one of his employees who knew his
    recipies and is still using them. The original owner came from the same
    region of Italy as Steve's mom's family so his cooking was "home
    cooking" for us.

    owned by an Italian ... who, incidentally, has his own line of
    "gravies" for pasta, etc. A bit pricier than Ragu or Bertoli but well worth the
    extra $$$ as Joe doesn't skimp or "short-cut" his product.

    No, you can't take short cuts if you want good food. It takes several
    hours to make a good sauce (gravy), most of it just slow simmering on
    low to get all the flavors blended.

    Rinse rapidly in cold water. Hang piece by piece over edge
    of colander to dry. (keeps them from sticking to each
    other)

    I usually lay them out flat on wax paper.

    That will work, too. So long as you have counter space.

    I make counter space for it--don't have a lot in this housebut more than
    we did in the place we rented when we first moved to WF.

    Something to think about. Steve's Italian side comes out; he likes the traditional lasagna. I have varied his mom's recipe sometimes by adding spinach on top of the ricotta cheese or layering cheese, meat sauce and cheese as the filling. Depends on my ambition & what's on hand at the time.

    The first time I had cacciatore it was served by Sammy (Salvatore)
    Zito, a retired coal miner who lived in a downtown rooming house run
    by my
    friend's mother. It was pigeon cacciatore made with birds from the
    roof of the building. And cooked on a one coil hot plate. Bv)=

    That was some creative cooking! The place I mentioned above makes a
    really good chicken cacciatore; it's my usual order when we go there.
    It's filling enough, that, with a salad as appetiser, I usually end up
    taking half (or more) of it home for another meal.

    Title: "Onofrio's" Chicken Cacciatore
    Categories: Poultry, Vegetables, Mushrooms, Pasta
    Yield: 5 Servings

    Easy enough to make sauce from scratch but jarred will work if you've
    not got a lot of time. Just make sure it's a quality sauce to start
    with.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... It works! Now, if only I could remember what I did.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:229/452 to Shawn Highfield on Sat Nov 5 06:31:29 2022
    Shawn Highfield wrote to Dave Drum <=-

    The first time I had cacciatore it was served by Sammy (Salvatore)
    Zito, a retired coal miner who lived in a downtown rooming house run by
    my friend's mother. It was pigeon cacciatore made with birds from the
    roof of the building. And cooked on a one coil hot plate. Bv)=

    Too bad he wasn't still alive. We lost our balcony to the flying rats. Andrea and I fought a good fight, won a few battles but ultimatly they
    won the war.

    Not sure Sammy could have et that many pigeons. I had a problem here
    with starlings .... real pests. Then someone pulled my coat and told me
    that D-Con (the mouse bait) also works on birds. The problem in my case
    was keeping the songbirds out of the baited feeder. But we worked it
    out and now I don't have to take my car thtough the car wash nearly as
    often as before. And wrens and robins have returned

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

    Title: Hummingbird Bundt Cake
    Categories: Cakes, Desserts, Fruits, Nuts
    Yield: 11 Servings

    MMMMM---------------------------BATTER--------------------------------
    1 1/2 c Chopped pecans
    3 c A-P flour
    2 c Sugar
    1 ts Baking soda
    1 ts Ground cinnamon
    1/2 ts Salt
    3 lg Eggs; beaten
    1 3/4 c Mashed ripe bananas (4 lg)
    8 oz Can crushed pineapple;
    - undrained
    3/4 c Oil
    1 1/2 ts Vanilla extract

    MMMMM---------------------------GLAZE--------------------------------
    4 oz Cream cheese; diced,
    - softened
    2 c Sifted powdered sugar
    1 ts Vanilla extract
    2 tb Milk

    PREPARE CAKE BATTER: Set oven @ 350°F/175°C.

    Bake pecans in a single layer in a shallow pan 8 to 10
    minutes or until toasted and fragrant, stirring halfway
    through.

    Stir together flour and next 4 ingredients in a large
    bowl; stir in eggs and next 4 ingredients, stirring just
    until dry ingredients are moistened. Sprinkle 1 cup
    toasted pecans into a greased and floured 14-cup Bundt
    pan. Spoon batter over pecans.

    Bake for 1 hour to 1 hour and 10 minutes or until a
    long wooden pick inserted in center comes out clean.
    Cool cake in pan on a wire rack 15 minutes; remove
    from pan to wire rack, and cool completely (about 2
    hours).

    PREPARE GLAZE: Process cream cheese, powdered sugar,
    vanilla, and 1 Tbsp. milk in a food processor until well
    blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time,
    processing until smooth. Immediately pour glaze over
    cooled cake, and sprinkle with remaining 1/2 cup toasted
    pecans.

    by Mrs. L. H. Wiggins

    Makes 10 to 12 servings

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

    Uncle Dirty Dave's Archives

    MMMMM
    ... Sometimes you're the statue. Other times you're the pigeon.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:229/452 to Ruth Haffly on Sat Nov 5 06:32:10 2022
    Ruth Haffly wrote to Dave Drum <=-

    I've tried Olive Garden a couple times. Not been impressed either

    It was ok when there was no other Italian in the area. Carraba's is better, but my home made Italian is even better. (G)

    There is generally enough of a selection of ethnic cuisines that one
    can switch up from merely "OK" McItalian to a different (and well done)
    genre. We don't have a Carraba's here nor have I even visited one whilst travelling. My favourite non-authentic Italian is a quick-serve (ala
    Panera or Steak & Shake but with Iralian favourites). The nearest one
    to me is a couple hours away in St. Louis. I make a point of stopping
    there if I'm in the area at lunch or ssupper time.

    8<----- EDIT ----->B

    The first time I had cacciatore it was served by Sammy (Salvatore)
    Zito, a retired coal miner who lived in a downtown rooming house run
    by my friend's mother. It was pigeon cacciatore made with birds from
    the roof of the building. And cooked on a one coil hot plate. Bv)=

    That was some creative cooking! The place I mentioned above makes a
    really good chicken cacciatore; it's my usual order when we go there.
    It's filling enough, that, with a salad as appetiser, I usually end up taking half (or more) of it home for another meal.

    Just using what was available (and inexpensive).

    Title: "Onofrio's" Chicken Cacciatore
    Categories: Poultry, Vegetables, Mushrooms, Pasta
    Yield: 5 Servings

    Easy enough to make sauce from scratch but jarred will work if you've
    not got a lot of time. Just make sure it's a quality sauce to start
    with.

    Which is why I pay the bit extra for Onofrio's. I don't have to "tart
    it up" like I do with Bertolli or Ragu.

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

    Title: Fazoli's Seafood Stuffed Shells
    Categories: Pasta, Seafood, Cheese, Sauces
    Yield: 4 Servings

    8 oz Ricotta cheese
    1 lg Egg; beaten
    1/2 c Mozzarella cheese
    1/2 c Small shrimp; steamed,
    - chopped
    +=OR=+
    6 1/2 oz Can tiny shrimp
    8 oz Lobster-Like Krab
    +=OR=+
    8 oz REAL lobster meat
    pn Garlic salt
    26 oz Jar of Alfredo sauce
    Large stuffing shells;
    - cooked per directions
    Spaghetti; cooked per
    - directions
    Tomato or marinara sauce

    Mix ricotta cheese and egg. Add mozzarella cheese,
    shrimp, lobster and garlic salt. Fill cooked shells.
    Pour a little sauce in bottom of 8"x8" baking pan.
    Add shells. Pour sauce (how ever much you like) over
    shells. Cover and bake at 350ºF/175ºC until hot (about
    25 minutes).

    Serve over spaghetti with tomato sauce.

    Servings: 4

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... It can satisfy a hungry teenager

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Shawn Highfield@1:229/452 to Dave Drum on Sat Nov 5 09:21:10 2022
    Dave Drum wrote to Shawn Highfield <=-

    Not sure Sammy could have et that many pigeons. I had a problem here
    with starlings .... real pests. Then someone pulled my coat and told me that D-Con (the mouse bait) also works on birds. The problem in my case was keeping the songbirds out of the baited feeder. But we worked it
    out and now I don't have to take my car thtough the car wash nearly as often as before. And wrens and robins have returned

    No song birds here, just flying rats... I wonder if they would eat the
    poison?

    Also... I'd have to check if legal to kill them.

    Shawn

    ... If you think education is expensive, try ignorance.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:2320/105 to Shawn Highfield on Sun Nov 6 05:19:00 2022
    Shawn Highfield wrote to Dave Drum <=-

    Dave Drum wrote to Shawn Highfield <=-

    Not sure Sammy could have et that many pigeons. I had a problem here
    with starlings .... real pests. Then someone pulled my coat and told me that D-Con (the mouse bait) also works on birds. The problem in my case was keeping the songbirds out of the baited feeder. But we worked it
    out and now I don't have to take my car thtough the car wash nearly as often as before. And wrens and robins have returned

    No song birds here, just flying rats... I wonder if they would eat the poison?

    They're freaking scavengers, so "You bechum, Red Ryder." I find that the original D-Con is impossible to get any more - so I use these green
    pellets from Tom Cat with bromethalin (the active ingredient in the
    old school D-Con grain baits. Tom Cat should be available in Canada as
    Wally World, Amazon and all of the builder's supply places around here,
    along with many hardware stores.

    Also... I'd have to check if legal to kill them.

    You're not feeding it to them. They are raiding your rodent control
    stations. Thieves that they are. Bv)=

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

    Title: Gefuellte Tauben (Stuffed Pigeons)
    Categories: Game, Bread, Pork, Dairy, Stuffing
    Yield: 4 Servings

    4 Pigeons
    100 g (7 tb) Butter
    1 c Plain breadcrumbs
    1 tb (level) minced onion
    1 bn Parsley; chopped
    80 g (3 oz) Raw bacon; diced
    1 lg Egg
    A bit of lukewarm milk
    1 ts (level) marjoram
    A bit of ground nutmeg
    Salt and pepper
    1 pn Sugar
    1 md Yellow turnip; [substitute:
    - carrot] scraped

    Combine the breadcrumbs, egg, milk, bacon, and sauteed
    minced onion into a loose stuffing. Season with
    chopped parsley, marjoram, and the other seasonings,
    as well as the pigeon giblets (diced heart, liver, and
    peeled stomach; the liver should be blanched to retain
    the flavor while keeping the stuffing light in color.)

    Stuff the pigeons and sew closed with cooking twine.
    Season the outside with salt and pepper. Roast in
    buttered baking dish along with the scraped yellow
    turnip. Baste frequently, with the pan juices.

    Serve with different salads.

    Serves 4.

    From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
    Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
    1976. (Translation/Conversion: Karin Brewer)

    Posted by: Karin Brewer, Cooking Echo, 9/92

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I hate it when I see an old person and realise that we were schoolmates. --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Nov 5 12:07:36 2022
    Hi Dave,

    I've tried Olive Garden a couple times. Not been impressed either

    It was ok when there was no other Italian in the area. Carraba's is better, but my home made Italian is even better. (G)

    There is generally enough of a selection of ethnic cuisines that one
    can switch up from merely "OK" McItalian to a different (and well
    done) genre. We don't have a Carraba's here nor have I even visited

    Depends on where you live. Some places where we've lived the only
    Italian available was a chain, others had no chains but mom and pop
    places. We have both locally, usually go to the mom and pop place.

    one whilst travelling. My favourite non-authentic Italian is a
    quick-serve (ala
    Panera or Steak & Shake but with Iralian favourites). The nearest one
    to me is a couple hours away in St. Louis. I make a point of stopping there if I'm in the area at lunch or ssupper time.

    We have a Panera locally but we've only been there once, to use a gift
    card. Got a soup and half sandwich combo, both of us went with the
    French onion soup. Ended up being ok, not great, but warm and filling on
    a rainy-ish day. There was a S&S in Raleigh when we first moved to the
    area, not sure if it is still going as we've not been in that part of
    town for a while.

    8<----- EDIT ----->B

    The first time I had cacciatore it was served by Sammy (Salvatore)
    Zito, a retired coal miner who lived in a downtown rooming house run
    by my friend's mother. It was pigeon cacciatore made with birds from
    the roof of the building. And cooked on a one coil hot plate. Bv)=

    That was some creative cooking! The place I mentioned above makes a
    really good chicken cacciatore; it's my usual order when we go there.
    It's filling enough, that, with a salad as appetiser, I usually end up taking half (or more) of it home for another meal.

    Just using what was available (and inexpensive).

    And a creative way to do so!

    Title: "Onofrio's" Chicken Cacciatore
    Categories: Poultry, Vegetables, Mushrooms, Pasta
    Yield: 5 Servings

    Easy enough to make sauce from scratch but jarred will work if you've
    not got a lot of time. Just make sure it's a quality sauce to start
    with.

    Which is why I pay the bit extra for Onofrio's. I don't have to "tart
    it up" like I do with Bertolli or Ragu.

    We found a pretty good one at Hanniford's this past summer. Steve had to shop/cook for our mission team in VT; I was "out of it" (bronchitis, got antibiotics, etc earlier in the day but was in no shape to cook). Our traditional first night meal for the team is spaghetti with a home made
    meat sauce. He ended up getting a jar of Hanniford's (IIRC, it was the traditional) sauce, added some browned ground beef and had a good meal.
    Later that week I needed some sauce for baked ziti so we went to
    Hanniford's and got the same one. I don't recall if Steve added any more spicing/garlic to it or not but I'd buy that one again.

    Title: Fazoli's Seafood Stuffed Shells
    Categories: Pasta, Seafood, Cheese, Sauces
    Yield: 4 Servings

    Hmmmmmmmmmmmmm, something to think about. Maybe use some of the shrimp
    we have in the freezer, chopped up a bit.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Shawn Highfield@1:229/452 to Dave Drum on Sun Nov 6 09:01:25 2022
    Dave Drum wrote to Shawn Highfield <=-

    They're freaking scavengers, so "You bechum, Red Ryder." I find that
    the original D-Con is impossible to get any more - so I use these green pellets from Tom Cat with bromethalin (the active ingredient in the
    old school D-Con grain baits. Tom Cat should be available in Canada as Wally World, Amazon and all of the builder's supply places around here, along with many hardware stores.

    Interesting! Thanks!

    You're not feeding it to them. They are raiding your rodent control stations. Thieves that they are. Bv)=

    That's true too... Don't want mice in my apartment 9 floors up. ;)

    Shawn

    ... Revolution is the opiate of the intellectuals

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Mon Nov 7 04:48:00 2022
    Shawn Highfield wrote to Dave Drum <=-

    They're freaking scavengers, so "You bechum, Red Ryder." I find that
    the original D-Con is impossible to get any more - so I use these green pellets from Tom Cat with bromethalin (the active ingredient in the
    old school D-Con grain baits. Tom Cat should be available in Canada as Wally World, Amazon and all of the builder's supply places around here, along with many hardware stores.

    Interesting! Thanks!

    You're not feeding it to them. They are raiding your rodent control stations. Thieves that they are. Bv)=

    That's true too... Don't want mice in my apartment 9 floors up. ;)

    We finally got a couple nights with temperatures in the low 20s (F).
    That had both an upside and a downside. The leaves on the trees have
    gone to their fall colours and the grass in the yard has gone dormant.
    No more mowing until next spring.

    On the downside - the mouse population are moving indoors to wait out
    the cols weather. And since we are dog-sitting I can use the baits to
    keep the little barstid down to a dull roar. Dunno how sick one of the
    pooches would get if a poisoned mouse was eaten. So, I'm getting about
    three or more mice per day in the traps. I bury them "at see" and wish
    the "Bon Voyage" as I push the flush handle. Bv)=

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

    Title: Enchiladas El Mouse-o En El House-O
    Categories: Game, Exotic, Breads, Chilies
    Yield: 3 Servings

    6 (6") Corn tortillas
    6 Mice; parboiled, stripped,
    - boned, chopped, seasoned
    3 lg Dried red chilies; soaked to
    - rehydrate
    1 Chopped green onion
    Cilantro; garnish
    Oil
    1 md Onion; diced coarse
    Salt & pepper
    1 c Shredded yellow cheese

    Make regular enchilada sauce by grinding the soaked
    chilies in the pot liquor, and straining well to
    separate the chile skin from the chile's red meat.

    Then, fry onions, throw sauce in for l minute.
    Set aside.

    Heat tortillas on a greased skillet, drop into sauce
    until covered, pull out, then fill the sopping wet
    tortilla with about 2 tbs. mouseburger, roll.

    Set rolls in a dish, line all six up. Pour remaining
    sauce on top. Decorate with any old cheese & chopped
    green onion.

    Bake l5 min @ 350ºF/175ºC

    From: http://www.rense.com/general27

    Uncle Dirty Dave's Archives

    MMMMM

    ... Everyone seems normal until you get to know them.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Mon Nov 7 05:08:00 2022
    Ruth Haffly wrote to Dave Drum <=-

    There is generally enough of a selection of ethnic cuisines that one
    can switch up from merely "OK" McItalian to a different (and well
    done) genre. We don't have a Carraba's here nor have I even visited

    Depends on where you live. Some places where we've lived the only
    Italian available was a chain, others had no chains but mom and pop places. We have both locally, usually go to the mom and pop place.

    Some of the "Mom & Pop" places get pretty elabourate ... beyond the
    small(ish) cafe with the red gingham table sloths (or just Formica).

    We had one here that was a favourite of mine. Grandma ran the kitchen.
    Son Dominic was the maitre d and his wife was the cashier. Chirrun and
    cousins were the wait staff, etc. After a couple visits my standard
    order was "Whatever grandma is making". Never was disappointed.

    one whilst travelling. My favourite non-authentic Italian is a
    quick-serve (ala
    Panera or Steak & Shake but with Iralian favourites). The nearest one
    to me is a couple hours away in St. Louis. I make a point of stopping there if I'm in the area at lunch or ssupper time.

    We have a Panera locally but we've only been there once, to use a gift card. Got a soup and half sandwich combo, both of us went with the
    French onion soup. Ended up being ok, not great, but warm and filling
    on a rainy-ish day. There was a S&S in Raleigh when we first moved to
    the area, not sure if it is still going as we've not been in that part
    of town for a while.

    When Steak & Skake went from waitress/table service to Biglari's "quick
    serve" format they lost me as a customer. I had in a S&S an average of six meals per week (usually lunch). I've not set foot in one since my second
    visit under the new regime. The food is as good - but the experience sucks rocks. I hear rumours that my local (and Steak & Shake's *oldest*
    franchisee) is going to drop the franchise, change their name to something
    that won't get them sued, and go back to "dancing with who brung them".
    If that becomes a reality I'll gladly go back.

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

    Title: Dave's Homemade Shake n Bake Mix
    Categories: Breads, Herbs, Cheese, Vegetables
    Yield: 8 Servings

    4 c Dry bread crumbs
    1/3 c Oil
    1 tb Salt
    1 tb Paprika
    1 tb Celery salt
    1 tb Grated Parmesan
    1 ts Coarse ground black pepper
    1 ts Garlic granules
    1/2 ts Onion granules
    1 pn Dried basil
    1 pn Dried parsley
    1 pn Dried oregano or rigani

    In a large resealable (ZipLoc(R)) plastic bag combine
    the crumbs, oil, salt, paprika, celery salt, Parmesan
    pepper, garlic, onion, basil, parsley and oregano.

    Seal bag and shake all ingredients together.

    NOTES: For pork I increase the oregano and basil. And
    add 1/4 ts ground cumin. For chicken I add a big pinch
    of dried, crumbled sage and increase the paprika to two
    pinches.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Meat Fact #9: fatty sausages are actually healthier then crystal meth
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Dave Drum on Mon Nov 7 09:13:15 2022
    Dave Drum wrote to Shawn Highfield <=-

    On the downside - the mouse population are moving indoors to wait out
    the cols weather. And since we are dog-sitting I can use the baits to
    keep the little barstid down to a dull roar. Dunno how sick one of the pooches would get if a poisoned mouse was eaten. So, I'm getting about three or more mice per day in the traps. I bury them "at see" and wish
    the "Bon Voyage" as I push the flush handle. Bv)=

    That's what we go through in the spring when we open the trailer. Some years worse then others.

    Shawn

    ... Useless Invention: Digital clock-winder.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Tue Nov 8 05:16:00 2022
    Shawn Highfield wrote to Dave Drum <=-

    On the downside - the mouse populations are moving indoors to wait out
    the cold weather. And since we are dog-sitting I can't use the baits to keep the little barstid down to a dull roar. Dunno how sick one of the pooches would get if a poisoned mouse was eaten. So, I'm getting about three or more mice per day in the traps. I bury them "at see" and wish
    the "Bon Voyage" as I push the flush handle. Bv)=

    That's what we go through in the spring when we open the trailer. Some years worse then others.

    Almost makes me wish Stephan was a "cat person". But, that would be bad
    for the leather sofa and easy chair. One of the reasons I got the leather furniture was to stop me from becoming a "crazy cat guy". I really like
    cats .... mostly bacause of their independence and self care. Unlike a
    dog. And they're not, generally, as noisy. Bv)=

    Plus they really help keep the rodent population down. They'll even do
    in a tree rat or two if they're "outside" cats.

    ... Useless Invention: Digital clock-winder.

    I've added that to my tagline files .... thanks

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

    Title: Squirrel in Cream
    Categories: Game, Dairy, Citrus, Beef
    Yield: 6 Servings

    2 sm Squirrels; cut up
    1 md Onion; fine chopped
    1/2 ts Leaf thyme
    4 oz Can sliced mushrooms; drain
    1 c Beef bouillon
    1 c Sour cream
    2 tb Lemon juice
    3 tb Flour
    Minced parsley

    Marinate squirrel overnight in refrigerator in salted
    water. Before cooking, remove squirrel pieces; drain
    and pat dry. Place squirrel, ham, onion, thyme and
    mushrooms in Crock-Pot. Pour in bouillon, moistening
    well.

    Cover and cook on Low for 8 to 10 hours.

    Before serving, turn to High. Combine sour cream, lemon
    juice and flour. Remove squirrel to a warm platter. Stir
    sour cream mixture into Crock-Pot. Cook until thickened.

    Spoon sauce over squirrel and sprinkle with parsley.

    Serves 6

    Recipe By: Rival's Crock-Pot Slow Cooker Cuisine; 1995

    UDD NOTE: DO NOT!!!! use squirrels found in the yard.
    Use only fresh road-killed or hunted tree rats. Expired
    squirrels found in the yard may be hazardous to your
    health.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm suspicious when it comes to non-beef burgers.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Dave Drum on Tue Nov 8 09:10:01 2022
    Dave Drum wrote to Shawn Highfield <=-

    Almost makes me wish Stephan was a "cat person". But, that would be bad for the leather sofa and easy chair. One of the reasons I got the
    leather furniture was to stop me from becoming a "crazy cat guy". I
    really like cats .... mostly bacause of their independence and self
    care. Unlike a dog. And they're not, generally, as noisy. Bv)=

    Oh man, our cat is more work then a dog. She begs constantaly, wakes
    us up, craps on the floor when she's mad at us.

    Plus they really help keep the rodent population down. They'll even do
    in a tree rat or two if they're "outside" cats.

    She has caught a mouse or two at the other place though. Now I think she's
    too old to catch anything.

    Shawn

    ... A door is what a dog is perpetually on the wrong side of.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Nov 7 12:22:16 2022
    Hi Dave,

    Depends on where you live. Some places where we've lived the only
    Italian available was a chain, others had no chains but mom and pop places. We have both locally, usually go to the mom and pop place.

    Some of the "Mom & Pop" places get pretty elabourate ... beyond the small(ish) cafe with the red gingham table sloths (or just Formica).

    This one is small, maybe a dozen tables, rather closely packed but no
    red gingham table cloths or Chianti bottle candles. Just good food, and
    ample servings.

    We had one here that was a favourite of mine. Grandma ran the kitchen.
    Son Dominic was the maitre d and his wife was the cashier. Chirrun and cousins were the wait staff, etc. After a couple visits my standard
    order was "Whatever grandma is making". Never was disappointed.

    I think it is one we would have liked also. (G)


    one whilst travelling. My favourite non-authentic Italian is a
    quick-serve (ala
    Panera or Steak & Shake but with Iralian favourites). The nearest one
    to me is a couple hours away in St. Louis. I make a point of stopping there if I'm in the area at lunch or ssupper time.

    We have a Panera locally but we've only been there once, to use a gift card. Got a soup and half sandwich combo, both of us went with the
    French onion soup. Ended up being ok, not great, but warm and filling
    on a rainy-ish day. There was a S&S in Raleigh when we first moved to
    the area, not sure if it is still going as we've not been in that part
    of town for a while.

    When Steak & Skake went from waitress/table service to Biglari's
    "quick serve" format they lost me as a customer. I had in a S&S an

    They used to put fliers with coupons in the paper when we first moved
    here. That stopped some years ago, leaving me to wonder if the one in
    Raleigh is still going. Guess we'll have to swing by sometime and check
    it out.


    average of six meals per week (usually lunch). I've not set foot in
    one since my second visit under the new regime. The food is as good -
    but the experience sucks rocks. I hear rumours that my local (and
    Steak & Shake's *oldest*
    franchisee) is going to drop the franchise, change their name to
    something that won't get them sued, and go back to "dancing with who
    brung them". If that becomes a reality I'll gladly go back.

    Sounds like a good idea.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... There cannot be a crisis today; my schedule is already full.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)