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  • Yonyons was:Sneaky Snakes

    From Dave Drum@1:3634/12 to Ben Collver on Tue Mar 4 05:23:00 2025
    Ben Collver wrote to Dave Drum <=-

    Title: Chili's Awesome Blossom

    I have never been to Chili's either. I have eaten a bloomin' onion
    once and liked it, though onion rings would push the same buttons.

    Depends onn if the rings were the big fat guys you get some places orm
    if they were the thin and cripsy-cooked guys from a fats food joint.

    Here's another bloomin' onion sauce recipe.

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

    Title: Bloomin' Sauce & Dip
    Categories: Sauces
    Yield: 6 Servings

    Here's Outback's Sauce whixh is my favurite:

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

    Title: Outback Bloomin' Onion Sauce
    Categories: Vegetables, Herbs, Chilies
    Yield: 4 servings

    1/2 c Mayonnaise
    2 ts Ketchup
    2 tb Horseradish
    1/4 ts Paprika
    1/4 ts Salt
    1/8 ts Garlic powder
    1/8 ts Dried oregano
    1 ds Ground black pepper
    1 ds Cayenne pepper

    Combine all ingredients and mix well. Cover and place in
    the refrigerator for at least 30 minutes before serving.

    Author: Stephanie Manley

    RECIPE FROM: https://copykat.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Success is steady progress toward one's goals." -- Jim Rohn
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Dave Drum on Wed Mar 5 06:27:00 2025
    Hi Dave,
    In a message to Ben Collver you wrote:

    Depends onn if the rings were the big fat guys you get some places
    orm if they were the thin and cripsy-cooked guys from a fats food
    joint.

    There's a place in town here "Mr Burger" (Yes very original) been in
    business forever. New ownership has actually improved the food by now
    offering homestyle burgers instead of only the cheap frozen ones.

    The good thing is they have not changed the onion ring batter recipe which
    is home made. I always get onion rings there (due to not being able to
    eat beef I skip the burger) when I feel I deserve a treat. :)

    Shawn

    ... Stick: A boomerang that doesn't work.


    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)
  • From Dave Drum@1:2320/105 to Shawn Highfield on Wed Mar 5 23:56:00 2025
    Shawn Highfield wrote to Dave Drum <=-

    Depends onn if the rings were the big fat guys you get some places
    orm if they were the thin and cripsy-cooked guys from a fats food
    joint.

    There's a place in town here "Mr Burger" (Yes very original) been in business forever. New ownership has actually improved the food by now offering homestyle burgers instead of only the cheap frozen ones.

    The good thing is they have not changed the onion ring batter recipe
    which is home made. I always get onion rings there (due to not being
    able to eat beef I skip the burger) when I feel I deserve a treat. :)

    How do you do on pork, chicken and/or seafood? There's more to life than
    a T-Bone steak.

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

    Title: Pork Steaks w/Orange-Apple Sauce
    Categories: Pork, Fruits, Citrus, Spices
    Yield: 2 Servings

    2 tb Butter (or more)
    1 Gala apple; peeled, cored,
    - thin sliced
    1/4 c Orange juice
    2 tb Jellied cranberry sauce
    2 Whole cloves; more to taste
    12 oz Pork blade steak; halved

    Melt butter in a large skillet over medium heat. Cook
    and stir apple, orange juice, cranberry sauce, and
    cloves in the melted butter until apples soften, about 2
    minutes.

    Place pork in the skillet with apples. Cover skillet and
    cook until pork is browned, about 5 minutes per side.
    Remove cover and cook until pork is no longer pink in
    the center, about 6 more minutes.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Global warming related to the alarming increase in pizza ovens
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Shawn Highfield@1:229/452 to Dave Drum on Fri Mar 7 08:19:00 2025
    Hi Dave,
    On <Thu, 05 Mar 25>, you wrote me:

    How do you do on pork, chicken and/or seafood? There's more to life
    than a T-Bone steak.

    Depends how it's cooked. For the most part I eat vegetarian now, it's
    just easier. Learning to like Tofu and chickpeas.

    Shawn

    ... Why do they call them briefings when they take SO LONG?


    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)
  • From Dave Drum@1:18/200 to Shawn Highfield on Sat Mar 8 09:43:00 2025
    Shawn Highfield wrote to Dave Drum <=-

    How do you do on pork, chicken and/or seafood? There's more to life
    than a T-Bone steak.

    Depends how it's cooked. For the most part I eat vegetarian now, it's just easier. Learning to like Tofu and chickpeas.

    There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's said to be from
    the "Lone Star" tick.

    Yet another reason to dislike Texas. Bv)= There has to be more to life
    than seitan and tempeh.

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

    Title: Mushroom Stroganoff [Vegan]
    Categories: Pasta, Mushrooms, Wine, Sauces, Herbs
    Yield: 4 Servings

    1 lb White button mushrooms;
    - stemmed, sliced
    1/2 lg Onions; diced
    3 cl Garlic; minced
    1 c Water or vegetable broth
    1/2 c White wine
    1/2 ts Worcestershire sauce
    1 tb Dijon mustard
    1/4 c Yoghurt
    Olive oil
    2 tb All-purpose flour
    Smoked paprika; sprinkled
    - liberally
    Flat leaf parsley; rough
    - chopped, garnish
    10 oz Dried wide noodles; cooked

    In a large pan over medium-high heat, heat a healthy
    splash of olive oil. Add the onion and garlic, sauté until
    fragrant, anywhere from 5-10 minutes. Season with salt.

    Add the mushrooms and sauté. The mushrooms will brown and
    release a lot of liquid. At this point, cook the noodles
    according to their package instructions

    Add the white wine and scrape the bottom of the pan to get
    all the good brown bits. Next, add in the Dijon mustard
    and a healthy splash of Worcestershire sauce.

    Allow the mixture to reduce down, scraping the pan
    periodically.

    Spoon a minimum of 1 tablespoon or up to 2 tablespoons
    flour over the mushrooms. Stir the mushrooms until the
    flour has been incorporated into the oils/liquid/onions.
    Slowly add the water or vegetable broth, l at your
    discretion, depending on how saucy you want the stroganoff
    to be.

    Allow for the mixture to warm through and thicken.

    Add the yogurt and paprika and stir until fully
    incorporated.

    By this point, the noodles should be done. The dish can be
    served with the sauce ladled over the noodles, or the
    noodles can be added into the pan and mixed through with
    the mushrooms.

    Garnish with parsley and more paprika.

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Vegetarians live 9 years longer; 9 horrible, baconless years.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Dave Drum on Sat Mar 8 07:11:00 2025
    Hi Dave,
    On <Sun, 08 Mar 25>, you wrote me:

    There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's
    said to be from the "Lone Star" tick.

    I haven't been to the Lone Star state since I was a child. Could I have
    been bit then? Sure.

    Yet another reason to dislike Texas. Bv)= There has to be more to
    life than seitan and tempeh.

    I liked Texan's as a rule until about the last few years when it seems
    they lost their minds completely as a state. I just can't imagine being
    so confident in a gubment that they would choose to murder their own
    children. It boggles the mind.

    Shawn



    --- Grumble
    * Origin: Dirty Ole' Town (1:229/452)
  • From Mike Powell@1:2320/105 to SHAWN HIGHFIELD on Sat Mar 8 09:18:00 2025
    Depends how it's cooked. For the most part I eat vegetarian now, it's
    just easier. Learning to like Tofu and chickpeas.

    There are a lot of Indian (and other) dishes that I like that contain
    chickpeas and/or chickpea flour. They can be quite tasty when prepared properly (i.e. not just dumped out of the can and warmed up with a little salt).

    Mike

    * SLMR 2.1a * I drank a beer once but I didn't swallow any of it.
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