Subj : Re: Attribution
To   : Sean Dennis
From : Dave Drum
Date : Tue Oct 21 2025 06:04:32

-=> Sean Dennis wrote to Dave Drum <=-

 DD>   No attribution given on the recipe

 SD> I have seen some of your personal recipes floating around
 SD> the Internet without attribution.

I put "credits" on ther recipes I post as a matter of courtesy (and
sometimes as a matter of assigning blame). It costs nothing either way.

 SD> I like this recipe but without the lean and fat-free ingredients...

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

 SD>       Title: Creamy Linguine with Ham
 SD>  Categories: Luncheon, Main dishes, Pasta, Pork & ham
 SD>       Yield: 4 Servings

 SD>       1    Zucchini; halved and sliced
 SD>       2 oz Lean ham; julienned
 SD>     1/3 c  Fat-free chicken broth
 SD>     1/3 c  Fat-free mayonnaise
 SD>     1/4 ts Black pepper
 SD>       8 oz Linguine; cooked

I'd probably find something to swap for the squash, as well. These "fat
free" folkers forget that fat carries flavour. Really. Of course you
can get ridiculous with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Fried Deep-Fat Fried Fat
 Categories: Pork, Breads, Snacks
      Yield: 16 Servings
 
      1 lb Ham fat; with skin, in 16
           - squares
      1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
  2 1/2 c  Sifted flour
      2 c  Cold water
           +=OR=+
      2 c  Club soda
           Egg yolks
        pn Salt
 
  Cut the ham fat into 16 equal, squarish pieces. Set
  aside.
  
  Put oil/tallow/lard into a deep fryer or a fondue pot
  to heat. While the cooking oil is heating to 360ºF/180ºC
  ......
  
  Make the batter. I prefer to use club soda as it gives a
  lighter (and I think) crispier batter. You may use plain
  old cold water if you wish. A couple (or three) egg
  yolks help hold things together and blend in.
  
  When the oil is hot, dip the chunks of fat into the
  batter and fry in the hot oil until golden brown.
  
  Serve hot.
  
  If you have batter left over you may want to fry up some
  batter-dipped crudities (cauliflower or broccoli florets,
  onion rings, or bell pepper strips/rings) as an
  accompaniment.
  
  Serve with your favourite hot-pepper sauce on the side.
  
  FROM: The fevered brain of Uncle Dirty Dave, in his
  kitchen one dark and stormy night. Inspired by the glut
  of fried "stuff" hawked at fairs and expositions. This
  ain't "healthy" in any key. But it IS tasty.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I listed three taverns as dependants on my tax return.
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