Text 27849, 116 rader
Skriven 2015-06-06 07:00:42 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: wanderings
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I mostly don't *need* a GPS.

 ML> Most people use the devices for trips they don't need
 ML> them for. Including the Shipps - I think it's one of
 ML> Dale's hobbies to laugh at the machine when it tries
 ML> to lead him astray.

 DD>  Last time I used my old Magellan was
 DD> coming home from the Windsor picnic at Janis' place. I delivered
 DD> Georgia to her church's sleep-away camp out in the deep tule bushes.
 DD> And had to program in my home address to get out of the boondocks and
 DD> back to hard surfaced roads.

 ML> Else it would, not knowing the difference between a
 ML> jeep track and the Interstate, lead you into Deliverance
 ML> territory.

But the way around that was to select the "use Interstate highways" option 
that was available. I had, once upon a, selected the "shortest route" option 
that took me down some gravel roads and squirrel tracks. Since none but paved 
roads get Interstate access .......

 ML>       Title: White Bean and Sausage Rigatoni

 DD> Now we know where Sandra Lee got her chops.

 ML> That actually didn't look like so bad a recipe - just
 ML> substitute real sausage for the turkey, and you'd get
 ML> something I wouldn't mind eating.

 DD> Many of Sandra's recipes are quite nice. But, they are dump & do -
 DD> which  isn't "real" cooking.

 ML> It's what is beginning to pass for such, though. There was
 ML> a recent scandal when it came out that many restaurants in
 ML> France, including well-regarded ones, were not only using
 ML> sauces from a factory (dubious practice) but full-blown
 ML> microwave meals. Something that Stouffer's led the way with
 ML> in the 1960s and 1970s at its restaurants.

Never eaten in a Stuffers - although I have sampled a couple of their frozen 
offering ..... and gone back to Michelea's and/or Banquet.

We had a Carlos O'Kelley faux-Mex place open here. I used to, back in the day, 
travel the 40 or so miles to the nearest example in Decatur, IL for a meal of 
Chile Verde and chilies rellenos. But, they took the Verde off the menu making 
it not worth the trip. Anyway, a group of us went to try out the "new" store 
here in town. Everything we ordered was quite obviously nuked in the back room 
- cheese melted onto the rims of the plates, one meal with part of the 
shrink-wrap still on the food, etc. I looked at mine, downed fork and 
announced "I'm not eating this crap" -- followed by the rest of the group. The 
management threatened to call the Keystones. So, I threatened to call my 
friend Marie from the Health Department. And one of the others in the group 
said we should call the local birdcage liner, as well.

That example lasted until the franchisee's start-up stake ran out. Then sat 
empty for nearly 10 years. The nephew of the manager of the Star 66 (truck 
stop) restaurant is preparing to open the venue featuring Greek and 
Mediterranean grub.

 DD> I met a turkey sausage I think well of at the Temple B'rith Sholom
 DD> December 25th Interfaith Breakfast. It went very well with the
 DD> scrambled eggs and poultry based chile verde topping.

 ML> I had the rare opportunity to taste turkey vs. pork
 ML> bologna and pimiento loaf yesterday. Not going to report
 ML> on this event other than to say that the pork was almost
 ML> as bad as the turkey.

Pretty bad, then. But, you lost me at bologna.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasilla Rellenos (poblanos stuffed w/black beans)
 Categories: Chilies, Vegetables, Beans, Cheese
      Yield: 2 Servings
 
      4    Pasilla peppers *
    1/3 c  Fine diced onion
    1/3    Diced bell pepper; any color
      1 tb Olive oil
      1 c  Canned black beans; drained
           Grated Parmesan cheese
 
  * actually pasilla chilies are DRIED chilaca. So, even if
  many grocers/wholesalers call the poblano a "pasilla" it
  really isn't one. - UDD
  
  Heat broiler in oven. Roast pasilla * under broiler until
  lightly blackened and blistered. Place chilies in a paper
  sack and seal. Let them sweat and cool for 15 minutes.
  
  Meanwhile, saute onion and bell pepper in olive oil until
  soft. Add black beans and mash a small portion of them.
  Heat and reserve.
  
  Preheat broiler.
  
  Peel blackened skin off pasillas. * Gently remove stem and
  butterfly open, scraping out seeds. Stuff with veggie
  mixture and roll up.
  
  Grate small amount of parmesan cheese over peppers and
  broil until cheese melts.
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Between two evils, I always pick the one I never tried before. -- Mae West
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)