Subj : BBQ was: Chinese, curry, To : Ben Collver From : Dave Drum Date : Mon Oct 20 2025 06:11:00 -=> Ben Collver wrote to Dave Drum <=- DD> And just when I was feeling smug learned that DD> there were also Hunan and Peking styles to sample/experience. DD> Oh, my ever expanding waistline. BC> LOL! BC> I remember liking Hunan and Szechwan styles for their spice levels. Cantonese style is all about the sauces. Oh, yeahhhhh ... DD> Pull a gun on Sam Sifton - the editor. Not me. BC> Ha! Maybe the selection is wishful thinking. The way some people BC> turn to a pint of ice cream for comfort. If you think that was bad - I just banged in and queued up a 60 recipe list by Taste of Home for No Egg Breakfasts. Some of those recipes I'd eschew for breakfast and some I wouldn't put in my face even at gunpoint. DD> I wish people who do curry recipes would specify *which* curry spice DD> is to be used. There is as wide a variance in curry as there is in DD> chile. BC> I remember we had this conversation before. I suggested that if BC> unspecified then it should be the generic yellow stuff found in the BC> grocery store spice aisle. I find that yellow stuff serviceable but BC> it's not my favorite ever. I generally stick with Indian styles and BC> like them all. Curry is actually a process/style of cooking. Commercial curry powder is a convenience item like Italian seasonikng or Cajun/Creole spice. BC> You're the one who taught me the distinction between chile powder and BC> chili powder. BC> Speaking of chile powder, i'd probably want to add some to this recipe: BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Jim's Maple Barbecue Sauce BC> Categories: Sauces BC> Yield: 1 Batch BC> 1/2 c Vinegar BC> 3 tb Worcestershire sauce * BC> 3/4 c Maple syrup ** BC> 1 cl Garlic; crushed Or leave it quivering in the database rather than ruining good meat. Jim Bodle was a prolific poster here when I first joind the echo back in the late 70s. He was known as "Maple Jim" And his favourtite foods wers SPAM (the sorta-kinda meat not the email), Maple syrple, and squid. I once said to him that he was espousing those items to generate business for his day time job as a coroner. Bv)= I did take him a stoneware jug of Funk's Grove Maple Sirop (their spelling) from our local tourist attraction, historic, maple syrup maker. He attended the Canadian Caper picnic in '99 at Florence Thompson's in Quebec. I brought home-made/stuffed garlic sausages, a whole hog was on the spit and Bodle made stuffed squid. Quite the affair. I also met poutine, one of my favourite side dishes. BTW - that recipe is more an internal marinade than a sauce. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spam Stuffed Squid Categories: Pork, Seafood, Herbs, Breads, Wine Yield: 4 Servings MMMMM------------------------VINAIGRETTE----------------------------- Few drops of fresh squeezed - lemon juice 4 tb Red wine vinegar 2 ts Fine chopped garlic 2 tb Dijon-style mustard 2 ts Fine chopped rosemary leaves 12 tb Olive oil Salt & fresh ground pepper MMMMM---------------------------SQUID-------------------------------- 2 tb Olive oil 2 tb Fine chopped onion 2 tb Fine chopped celery 2 ts Fine chopped garlic 12 oz Can SPAM; diced fine Salt & fresh ground white - pepper; as needed 1 c Dry white wine 1/2 c Plain fine dried bread - crumbs 2 ts Chopped thyme leaves 2 lb Squid tubes; cleaned FOR THE VINAIGRETTE: Combine the lemon juice, vinegar, garlic, mustard and rosemary in a small bowl. Slowly whisk in the olive oil until incorporated. Season with salt and pepper to taste. FOR THE SQUID: Heat the oil in a medium saute pan or skillet over medium heat. Add the onion, celery and garlic; cook, stirring, for about 2 minutes, until the onion and celery are translucent. Add the SPAM, stirring gently to combine; season with salt and pepper to taste. Add the wine and cook for 4 minutes, until it has reduced so that the pan is almost completely dry. Sprinkle the bread crumbs in the mixture so that it lightly binds together. Add the thyme, stirring gently to combine. Taste and adjust the seasoning, adding salt and pepper as necessary. Remove from the heat and let the mixture cool. Preheat the oven to 350ºF/175ºC. Have several toothpicks and a shallow baking dish at hand. Use your hands to stuff the cooled mixture in the squid tubes, filling them halfway; use the toothpicks to close each squid tube. Place the filled tubes in the baking dish and drizzle a little of the rosemary vinaigrette over them. Bake for 15 to 18 minutes, then pull the toothpicks out of the squid, which should be opaque. Transfer the squid tubes to a serving platter and spoon half of the vinaigrette over them; serve the remaining vinaigrette at the table. No attribution given on the recipe - but, if it's not from Jim Bodle it should be as it combines two of his favourite things ... SPAM and squid. Recipe from: http://www.recipelink.com Uncle Dirty Dave's Archives MMMMM .... Idleness is not the root of all evil - it is rather the only true good. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .