Mike Powell wrote to DAVE DRUM <=-

Go for it. As long as you have no "fear of flying". It's an agonisingly
long road trip. From whatr Jim has posted over the years Yelowknife
gets largish numbers of Asian touristers come to see the Aroura Borealis.

My thing is that I like to drive because I like to see what everything looks like... to take in the small towns along the way. You don't get much of that in a plane.

I, too, like to drive. I must - I used to drive a semi for a living. The problem with driving to Yellowknife is that the Canadian Steppes are much
like parts of Kansas and Nebraska (and eastern Colorado) expanses of empty, flat, featurless miles of nothing but miles and miles. Borrrrrrring.

And it has a vibreant upscale dining scene.

That is good to know!

Always nice to sit down to a good meal. Especially at the end of a long
drive.

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

Title: Muskox Tourtiere
Categories: Game, Pork, Herbs, Vegetables, Pastry
Yield: 7 Servings

MMMMM--------------------------FILLING-------------------------------
1 kg Ground muskox
1 kg Ground pork
1 md Onion; diced
2 cl Garlic; minced
1 tb Chopped fresh rosemary
1 tb Fresh thyme
1 tb Chopped fresh sage
1 ts Ground cloves
1 ts Cinnamon
1 ts Allspice
1/2 ts (Ea) salt & pepper

MMMMM---------------------------PASTRY--------------------------------
1/2 c Butter
1/4 c Lard
2 c A-P flour
1/4 c Cold water

MMMMM--------------------------EGGWASH-------------------------------
1 lg Egg

MAKE THE FILLING: Chop garlic and mince onion. Saute in
olive oil. Add ground muskox, pork, spices and salt and
pepper. Cook until done. Remove from heat, add fresh
herbs and stir. Set aside.

MAKE THE PASTRY: combine butter, lard and flour with a
pastry knife until mixture resembles small peas. Slowly
add cold water and combine until a ball forms. Gently
work the dough until the ball is smooth.

ASSEMBLY: Divide dough in half. Roll out one half on a
floured surface. Place in deep dish pie plate.

Spoon cooled filling into pie plate.

Roll out second half of pie dough. Place on top of the
filling mixture.

Pinch crust together and press edges with a fork.

Carve your initial into the top crust as a vent.

Beat one egg well and brush entire top crust with raw
egg. Bake @ 350ºF/175ºC for 45 minutes until pastry is
golden brown.

If you plan to deliver these pies to your neighbours
and loved ones, multiply ingredients 20 times.

Makes 1 pie (6 to 8 slices)

RECIPE FROM: https://kidfoodnation.ytv.com

Uncle Dirty Dave's Archives

MMMMM


... "Our lives improve only when we take chances." -- Walter Anderson
--- MultiMail/Win
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Dave Drum wrote to Mike Powell <=-

I, too, like to drive. I must - I used to drive a semi for a living.
The problem with driving to Yellowknife is that the Canadian Steppes
are much like parts of Kansas and Nebraska (and eastern Colorado)
expanses of empty, flat, featurless miles of nothing but miles and
miles. Borrrrrrring.

Without traffic it's only a 49 hour drive for me. I could save an hour
if I went through the states, but then I'd need a new passport. LOL

I have driven through SK years ago and you are right, it's booooooring.

Shawn

... There's always one weirdo on the bus, and I couldn't find him!

--- Talisman v0.46-dev (Windows/x86)
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On 05-16-23 05:28, Dave Drum <=-
spoke to Shawn Highfield about Re: Gravy was: Crampers <=-

That's a shame. I was hoping Weller would come back.

I dunno, with the attitude he'd been displaying and all the
nit-picking and pedantry I remember thinking "It's a good thing it
doesn't rain over much in Yellowknife. With his supercillious attitude
his nose is so far in the air that he's drown in a decent thunderstorm.

Perhaps he just got fed up with your insulting him, as you just did.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)



... Shipwrecked in Silver Spring, Maryland. 02:35:09, 17 May 2022
___ Blue Wave/DOS v2.30

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Dale Shipp wrote to Dave Drum <=-

That's a shame. I was hoping Weller would come back.

I dunno, with the attitude he'd been displaying and all the
nit-picking and pedantry I remember thinking "It's a good thing it
doesn't rain over much in Yellowknife. With his supercillious attitude
his nose is so far in the air that he's drown in a decent thunderstorm.

Perhaps he just got fed up with your insulting him, as you just did.

Just returning servince and giving what I get. This is by no means the
onlly forum we share.







... I'm of the faction that believes mushroom sandwiches are not burgers
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dale Shipp wrote to Dave Drum <=-

Perhaps he just got fed up with your insulting him, as you just did.

From the email sent to me by Jim on 7 Feburary 2023:

"I left the echo because it is dying .... not enough participants, no useful content, no engaging conversations any more."

Guess we can't all be "outback bourgeois" like Jim.

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

Title: Flapper Pie
Categories: Canadian, Pies
Yield: 1 servings

1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 ts Cinnamon
1/4 c Butter;melted

MMMMM--------------------------FILLING-------------------------------
1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks;lightly beaten
1 ts Vanilla

MMMMM--------------------------MERINGUE-------------------------------
2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar, granulated

"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.

Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate. Bake in
375F oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk.
Cook over medium heat, stirring, until boiling; stir a little into
yolks, then retUrn to the saucepan. Cook over low heat, stirring, for
2 minutes or until thickened. Remove from heat; add vanilla and cool
slightly. Pour into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
minutes or till lightly browned. Cool to room temperature, about 4
hours.

SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_

MMMMM

-- Sean
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Dale Shipp <=-

Just returning servince and giving what I get. This is by no means the onlly forum we share.

From what I remember, Jim always had an insult ready when he couldn't contribute anything constructive to a conversation but insult people. I rememeber him insulting you, Clean Dave, and Michael quite often over the
many years I've been in the echo.

Who cares? Jim is gone and we have new members of the echo.

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

Title: Saskatoon Pie
Categories: Canadian, Pies
Yield: 1 servings

4 c Saskatoon berries; called
-Serviceberries in the US
1/4 c -Water
2 tb Lemon juice
3/4 c Sugar, granulated
3 tb Flour
Pastry for double crust pie

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
lemon juice. Stir in granulated sugar mixed with flour. Pour into
pastry lined pie plate. Dot with butter. Cover with top crust; seal
and flute edges. Bake in 425F oven for 15 minutes; reduce heat to
350F oven and bake 35-45 minutes longer or until golden brown.

SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by
Carol Ferguson and Margaret Fraser

MMMMM

-- Sean

... Never underestimate the power of human stupidity.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Just returning servince and giving what I get. This is by no means the onlly forum we share.

From what I remember, Jim always had an insult ready when he couldn't contribute anything constructive to a conversation but insult people.
I rememeber him insulting you, Clean Dave, and Michael quite often over the many years I've been in the echo.

Who cares? Jim is gone and we have new members of the echo.

It is sort of sad to see how the BBS scene overall has dwindled. BBSing
and FIDO and/or Citadel were the first social media.

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

Title: The Citadel's Shrimp & Chive Dumplings
Categories: Seafood, Breads, Vegetables, Asian
Yield: 4 servings

12 oz Peeled, deveined (U-20)
- shrimp
1 oz Chives; in very short pieces
1 ts Egg white
1/2 ts Tapioca starch
1/2 ts Chicken bouillon powder
1/4 ts Salt
1/4 ts Fish sauce
1/4 ts Sesame oil
3 ds White pepper powder
1/2 ts Sugar
1 ts Oil
Wonton skins
Cooking oil for pan-frying

MMMMM----------------SOY-VINEGAR DIPPING SAUCE-----------------------
1 1/2 tb Soy sauce
1 1/2 tb Chinese black vinegar

Clean and rinse the shrimps with cold water. Pat dry
with paper towels. Mix the soy-vinegar dipping sauce and
set aside.

Cut the shrimps into small pieces (about 3-4 pieces per
shrimp), add chives and mix well. Marinate the filling
with the rest of the ingredients for 30 minutes in the
refrigerator.

Lay a wonton skin on a flat surface. Dab your index
finger with some water and trace it along the four outer
edges of the wonton skin. Add a teaspoon of the filling
and fold the wonton skin towards the middle.

Dab some water to the wonton skin to seal tight. The
dumplings should look somewhat round. Repeat the same
until the filling is used up.

Heat up a pan on medium to low heat and add some oil.
Transfer all dumplings into the pan and cover it with
its lid. Pan-fry the dumplings on one site until golden
brown, and then turn over to pan-fry the other site.
(Add more oil to the pan if required.)

Repeat to make sure that both sites are equally done.
Dish out and serve immediately with soy-vinegar dipping
sauce.

RECIPE FROM: https://rasamalaysia.com

Uncle Dirty Dave's Archives

MMMMM

... Artificial intelligence is no match for natural stupidity!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Dave,

Thursday May 18 2023 06:54, you wrote to me:

It is sort of sad to see how the BBS scene overall has dwindled.
BBSing and FIDO and/or Citadel were the first social media.

I won't wax poetic in here but I will say that in my opinion the computer users today are very dumbed-down and would have a difficult time actually using a computer rather than being an appliance operator like they are now. There's a lot more to my opinion than that overgeneralized oversimplification but I think BBSing is too advanced for a majority of today's computer users.

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

Title: Country Breakfast Sausage
Categories: Pork, Breakfast
Yield: 6 Servings

1 lb Pork, ground
1 ts Cumin, ground
1/2 ts Thyme, dried leaf
1/2 ts Sage, dried leaf
1 ts Salt
1/2 ts Pepper, freshly ground
1/8 ts Cayenne pepper (optional)

1. Combine all ingredients in medium bowl; mix well. Cover and
refrigerate overnight for flavors to blend.

2. Shape into 6 patties. Cook in lightly greased skillet over
medium heat about 15 minutes or until browned onboth sides and
centers are no longer pink, turning occasionally.

Posted to MM-Recipes Digest V4 #176 by Peg Doolin
<pegsean@together.net> on Jul 08, 1997

MMMMM

-- Sean

... Pardon me, but would you have any Blue Poupon?
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

It is sort of sad to see how the BBS scene overall has dwindled. BBSing
and FIDO and/or Citadel were the first social media.

I can sort of understand someone who has made friends here who have mostly
all passed on could develop a longing for the past, think now is not as
great in comparison, and maybe are even saddened by the thought of participating.

I sort of look at it as, while some friends have left, so have some that we maybe don't miss as much -- i.e. it evens out.

Mike

* SLMR 2.1a * Excuse my driving ... I'm trying to reload.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Sean Dennis wrote to Dave Drum <=-

It is sort of sad to see how the BBS scene overall has dwindled.
BBSing and FIDO and/or Citadel were the first social media.

I won't wax poetic in here but I will say that in my opinion the
computer users today are very dumbed-down and would have a difficult
time actually using a computer rather than being an
appliance operator like they are now. There's a lot more
to my opinion than that overgeneralized oversimplification
but I think BBSing is too advanced for a majority of
today's computer users.

Let's see 'em navigate Twitter and Farcebook's grandparnet IRC (Internet
Relay Chat). Or figuren out the networking on a Citadel BBS - which was
rooted in the structure of leaving messages in "room" of a Dungeons and
Dragons game. All very ad hoc and informal.

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

Title: Dungeons & Dragons Soup
Categories: Five, Poultry, Pasta, Condiments
Yield: 5 Bowls

1/2 c Pepper jelly
1 qt Chicken broth
1 lb Udon noodles
1 c Ground pepper

Put all ingredients into a 1 quart pot & put to a simmer
for 42 minuites.

Add other ingredients as you see fit.

Put into bowls for serving.

By Abel Ray on 29 June, 2010

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... Politics doesn't make strange bedfellows. Marriage does.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Mike Powell wrote to DAVE DRUM <=-

It is sort of sad to see how the BBS scene overall has dwindled. BBSing
and FIDO and/or Citadel were the first social media.

I can sort of understand someone who has made friends here who have
mostly all passed on could develop a longing for the past, think now is not as great in comparison, and maybe are even saddened by the thought
of participating.

At my age (I think Dale Shipp and I are the "senior citizen" here) more
and more of our friends are falling off their twig, And I don'y know
know how long it will be before my black camel kneels,

I sort of look at it as, while some friends have left, so have some
that we maybe don't miss as much -- i.e. it evens out.

A stranger is just a friend you haven't met .... yet.

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

Title: Victor's Strange Flavor Chicken
Categories: Poultry, Mushrooms, Vegetables, Herbs
Yield: 4 Servings

1 1/2 lb Boneless chicken; thin
- sliced

MMMMM--------------------------MARINADE-------------------------------
1 1/2 tb Soy sauce
1 1/2 tb Cooking wine
1 ts (heaping) corn starch
Splash of cooking oil
8 oz Can sliced water chestnut
8 Button mushrooms; sliced
20 Snow peas; ends trimmed,
- veins removed
2 tb Fresh ground ginger
20 Sprigs cilantro

MMMMM-----------------------SEASONING MIX----------------------------
3 tb Soy
1 tb Wine
1 tb Vinegar
1 tb Brown sugar
3/4 tb Hot chile oil
1 ts White pepper
1 tb Chinese pepper corn oil

Prepare marinade, add chicken. Let sit in fridge 1 hour
if possible.

Heat 3 Tbs of oil on high heat, stir fry chicken until
all surfaces have changed color, remove meat and keep
the oil.

Stir fry ginger briefly, then add water chestnut,
mushrooms, and snow peas and cook for 1 minute.

Return the partially cooked chicken, mix all
ingredients.

Pour in well-mixed sauce, stir all ingredients.

Add cilantro, stir briefly.

Remove dish from wok and serve.

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

Uncle Dirty Dave's Archives

MMMMM

... Twinkies goes bankrupt again: it's chapter 22 this time.
___ MultiMail/Win v0.52

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Dave Drum wrote to Mike Powell <=-

At my age (I think Dale Shipp and I are the "senior citizen" here) more and more of our friends are falling off their twig, And I don'y know
know how long it will be before my black camel kneels,

At any age now. :( I could go to a visitation once a week. Hell last week
I had to pick one out of three to go to. Went to the one both Andrea and I knew.

Shawn

... General Failure reading drive A: Please remove your fist!

--- Talisman v0.47-dev (Windows/x86)
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Shawn Highfield wrote to Dave Drum <=-

At my age (I think Dale Shipp and I are the "senior citizen" here) more and more of our friends are falling off their twig, And I don't know
know how long it will be before my black camel kneels,

At any age now. :( I could go to a visitation once a week. Hell last week I had to pick one out of three to go to. Went to the one both
Andrea and I knew.

I'm going to give my own funeral a miss if at all possible.

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

Title: Turkey & Spinach Stuffing Funeral Casserole
Categories: Poultry, Greens, Fruits, Cheese, Breads
Yield: 4 servings

14 1/2 oz Can chicken broth
3 tb Butter
3 c Stuffing mix
3 c Diced cooked turkey
2 c Fresh baby spinach
1/2 cup dried cranberries
3/4 c Shredded Cheddar cheese

Set oven @ 350ºF/175ºC.

In a large saucepan, bring broth and butter to a boil.
Remove from heat. Add stuffing mix; stir until
moistened. Stir in turkey, spinach and cranberries.

Transfer to a greased 11x7-in. baking dish. Sprinkle
with cheese. Bake, uncovered, 10-15 minutes or until
cheese is melted.

Gilda Lester, Millsboro, Delaware

Makes: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Fried Squirrel: "Chicken of the Trees"
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