Subj : Cook's Country was:Covid
To   : Sean Dennis
From : Dave Drum
Date : Thu Jul 21 2022 05:11:04

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

 DD> When I did have my break-thru case I went to Urgent Care and had
 DD> my results (positive) within minutes. Along with an offer of a
 DD> transfusiob of mono-clonal antibodies. I decided to wait on that.
 DD> I'm still waiting.

 SD> I didn't have much of an issue with COVID-19 but I credit the high
 SD> doses of Vitamin D3 I was on as well as taking an ACE inhibitor,
 SD> high doses of theraputic zinc and Vitamin C and
 SD> azithromycin as prescribed by my ER doctor (who
 SD> interestingly enough also diagnosed me with Charcot foot
 SD> initially).

 DD> Hmmmmm ... that's the internet country code for British Indian Ocean
 DD> Territory. When I go to https://www.cookscountry.com everything below
 DD> the recipe title and preamble is grayed/fuzzed out behing their
 DD> paywall.

 SD> They may have done that already.  They tend to do that quickly.

Or they may let it slide on the Indian Ocean domain. I pave a paid sub
to New York Times Cooking (as well as the on-line newspaper) also I
get Saveur magazine in my mailbox ... and their recipe e-mails in my
in-box.

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

 SD>       Title: Cowboy Hot Tamale Pie
 SD>  Categories: Main dish, Meats, Mexican, Casseroles, Beef
 SD>       Yield: 6 Servings

If you ever get around to editing categories in your recipe base you
may want to change "Mexican" to "Tex-Mex".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bubba's Fajitas
 Categories: Tex-mex, Beef, Citrus, Chilies
      Yield: 4 Servings
 
      1 lb Beef skirt steak
      1 cl Garlic; chopped
      1 ts Cumin
      1 tb Chopped fresh cilantro
    1/3 c  Worcestershire sauce
    1/4 c  Soy sauce
      1 ts Liquid Smoke
      1 md Yellow onion; in rings
      1 lg Lime; juiced
           Pepper
           Green & yellow bell peppers

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Guacamole
           Refried beans
           Mexican rice
           Warm flour tortillas
 
  Those self-appointed guardians of Texas cuisine, Bubba &
  Billy Joe, stopped by the other day and saw a request for
  fajitas so Bubba asked me to post his version.
  
  Trim fat from steak. Pound lightly to tenderize. Place
  meat in non-metallic container. Top with onion rings.
  Combine remaining ingredients. Pour over meat and onions.
  Cover and refrigerate overnight. (At this point he says
  to go out and just party, party, party ~- just forget
  about these tasty fajitas 'til tomorrow.)
  
  Next day - or whenever you find your way back home,
  remove the meat and onions, reserving the marinade.
  Separate the meat and onions. Place meat on grill,
  basting often with the marinade and turning often to
  prevent charring. You gotta do this on a grill - it's
  not the same in a broiler.
  
  Meanwhile, saute the onions in butter with some green
  and maybe some yellow peppers sliced into strips. When
  the meat's done, slice it into thin strips, cutting
  across the grain.
  
  Serve with homemade refried beans, Mexican rice,
  guacamole, picante sauce or salsa, sour cream, grated
  cheddar, your sauteed veggies and of course, warm flour
  tortillas to hold it all together. Bubba uses handmade
  tortillas he gets from a nearby restaurant. They're much
  better than store bought.
  
  (Hint: I think this recipe is even better with chicken,
  but don't tell Bubba I said that, 'cause he thinks real
  men eat beef, and only sissies eat chicken!)
  
  Thanks again Bill, Bubba and Billy Joe.
  
  Serves 4 regular people or two hungry Texans.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You don't need fun to have alcohol.
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