Text 37608, 131 rader
Skriven 2010-05-10 06:01:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: Steve Allen
=======================
-=> MANNY ROTHSTEIN wrote to DAVE DRUM <=-

 ->  MR> at the time. I asked her if Allan was "a foul-tempered, mean
 ->  MR> old bastard". Her succinct reply was "He was a nice person. No
 ->  MR> temper."
 ->
 -> DD> I think you may have meant this post for MLoo as he is the
 -> one who says that Steve "New Gravy Waltz" Allen is/was a dick.

 MR> I meant it for you. Since you were living in SoCal at about that
 MR> time, I was hoping that you might have had your own anecdotes
 MR> about Allen or Hollywood or the Ranch Market or whatever. The last
 MR> time you reminisced about the good old days, I wound up going to

Oh. Put that way it makes a sort of sense. I only got involved with the
Hollywoods once - except for cruising Hollywood Boulevard looking for
unattached girls gullible enough to get into my car for a bit of slap and
tickle. 

I was a member of the California State Military Reserve. A bastard stepchild of
the National Guard as the NG is the red-headed step child of the "real"
military. Also at the Inglewood Armory was B troop of the 40th Armored and Sgt.
Wayne Lowe. B Troop had a nice little side deal renting out M-48 tanks to
Mirisch Productions for use in the TeeVee series "Combat" ... both as American
tanks and, painted gray (with watercolours) and German markings and a bit of
cardboard flummery, as light Tiger tanks of the Nazi persuasion.

One fine day I was invited to "ride along" to Texas Canyon where the series was
shot. Once there I was offered two days work as an "extra", wearing a German
uniform and portraying cannon fodder. As it paid fairly well, I got fed, and I
had not done that before - I accepted. 

Didn't get to meet anyone of any import. Dealt mostly with the second unit
crew, wardrobe, and assorted technicians. Ate well at the roach coach, on
Mirisch's dime and on the second day got "shot" early and still got paid and
fed for the full day.

On the night that the episode I was in was to air all my friends and were at my
over-the-garage apartment a block off LaBrea to watch me get killed and die
convincingly. And we watched, and we watched and finally the good guys won and
the credits rolled and I was nowhere to be seen on the glass teat. Just another
face on the cutting room floor, I suppose.   Bv)=

 MR> the Buggy Whip in Inglewood, out of nostalgia and had the best
 MR> steak that I've had all year for 1/3 the price of the same thing
 MR> at Ruth Chriss. (And that was before a 15% discount for showing
 MR> my ticket to the local community theater's production of Lil Abner
 MR> for that night after dinner, a 2% credit with Amazon for using my
 MR> Amazon card, and 10 AA miles for every dollar spent on the meal.
 MR> I am going back this Fri. to see The Importance of Being Ernest
 MR> and expect to get all of the above discounts plus 20 AA miles for
 MR> every dollar spent on dinner due to a special promotion expiring
 MR> on Sat. I didn't plan any of it, the planets just aligned.)

Glad that worked out for you.

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

      Title: Combat Steak
 Categories: Beef, Rubs, Cheese, Mushrooms, Wine
      Yield: 4 Servings

      4    (10 oz ea) Bone-in rib
           - steaks; 1" thick
      3 lg Portabella mushrooms;
           +=OR=+
      1 lb Button mushrooms
    1/2 c  Butter; divided
      2 ts Minced garlic
    1/4 ts Salt
    1/8 ts Fresh ground black pepper
    1/4 c  Red wine
    1/2 c  Crumbled blue or feta cheese
           - optional

MMMMM-----------------MCB CAMP PENDLETON RUB------------------------
      1 tb Garlic powder
      1 ts Salt
    1/2 ts Fresh ground black pepper

  Recipe courtesy Col. Stewart Navarre

  In a small bowl mix the rub ingredients together. Massage
  the rub into both sides of each steak. Let the steaks stand
  at room temperature for 20 to 30 minutes before grilling.

  Meanwhile, prepare the mushrooms. Remove the mushroom stems
  and discard. Wipe the mushroom caps with a damp paper towel.
  If using portabella mushrooms, use a teaspoon to scrape out
  the dark gills. Cut each mushroom in half, and then cut
  each half crosswise into 1/2-inch slices. In a 12-inch
  skillet over medium-high heat, melt 1/4 cup of the butter.

  Add the mushrooms and garlic, spreading the mushrooms in a
  single layer. Season with salt and pepper. Cook until the
  mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3
  times with a spoon. Add the wine and cook until nearly all
  the wine has evaporated, about 3 minutes, stirring once. Set
  aside.

  With the lid closed, grill the steaks over direct
  medium-high heat, 450øF-500øF until cooked to desired
  doneness, 8 to 10 minutes for medium-rare, turning once with
  tongs or spatula. If flare-up flames occur, move the steaks
  temporarily over to indirect medium-high heat. Remove steaks
  from the grill and let rest for 2 to 3 minutes. Meanwhile,
  reheat the mushrooms over medium heat, adding in the
  remaining 1/4 cup of butter and heating until the butter has
  melted. 

  Serve the steaks warm with the mushroom and butter mixture
  spooned over the top. Add crumbled cheese, if desired.

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 10 May 2010

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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