Subj : Re: Travelling PT 1 To : Sean Dennis From : Dave Drum Date : Mon Jun 19 2023 05:54:00 -=> Sean Dennis wrote to Dave Drum <=- DD> instead of their entry level brothers. I do that a couple tiomes per DD> week when getting off shift and heading for home. Saves stopping at the DD> cashier and the order is ready before I get to the delivery window. SD> Taco Bell has an excellent deal on their app: it's one of their "boxed" SD> meals with two entrees, a side, and a large soda (20 cents more) for SD> $6.10 with tax (9.5% here). Order it on the app, go to their SD> drive-thru, and you're on your way home. Occasionally I like to do SD> that for an eat-in lunch so I will pull up in their parking lot, order SD> for pickup, and go in with the order already paid for. I don't have the Taco Bell ap on my phone. Just Domino's, Wendy's, Hardee's, Popeyes, Jimmy John's , and Arby's. SD> That Taco Bell is the last one with the old-style dining room. It's SD> going to be remodeled this year, sadly, to look like a Starbucks SD> knock-off. I wonder if the guy who designed those dark, SD> sterile-looking interiors is designing all the fast food chain places SD> these days as they pretty much all look alike these days. My local Taco Sloppo's all have a decent dining area with both counter and table seating. Their only "updated" touch is an order kiosk just inside the entrance. But I always belly-up to the cashier station and give my order to the minion on the other side. DD> I used to get Chick Filly when they were in the mall location. Every DD> time I pass by their stand-alone shop (adjacent outlot to the same DD> mall) the lines of cars for the double drive-thru are stupid long. The DD> franchisee is coining money - but I'll be blowed if I'll wait on line DD> that long for anyone's food. SD> I always go in the late afternoon to CFA and eat in. Never the SD> drive-thru. As I told Married Ruth my Chick Filly is as far away from my house as it can be and still be in the same town. And I'd pass by two Popeyes en route. I really like Popeyes chicken. Bv)= DD> Within a few blocks I have a DD> McDonald's, a Hardee's, and a Freddies Frozen Custard & Burgers in a DD> little cluster. A little further out I have Popeyes, Wendy's Taco Bell, DD> Burger Whop, Arbee's, Culver's, and several wing-ding places, as well DD> as a Subway, Jimmy John's, Chipotle, and a Panda Express for Chinese DD> Fats Food. SD> Everything is at least a two mile drive for me. Love this side of town SD> I'm on but the only three things within a reasonable walking distance SD> (or short scooter ride) are two gas stations, a Dollar General, and a SD> Walgreen's. There's two more gas stations near Walgreens but that is an SD> unsafe area of town (sadly, a 20-year-old station clerk was murdered at SD> one of the gas stations here; murders are still fairly rare here) so SD> I'd just rather go to the DG even though the road crossings make the SD> hair on the back of my neck stand up. There is too much gun violence in our country. This ain't the forum to discuss it or possible solutions (a *very* thorny issue) - but we gots to do something else we'll live in "Dodge City" as a norm. SD> Title: Sean's Accidental Pasta Dinner SD> Categories: Pasta, Main dish, Sean dennis SD> Yield: 6 Quarts Reading the directions it reads like it's less of an accident than it is, as many of my personal favourites are, a "head arrangement" that was made up as you went along. SD> When sauce mixture is at a rolling boil, add macaroni. Boil for SD> around 15-20 minutes uncovered. Stir occasionally. Taste test SD> macaroni occasionally to make sure it is not overcooked (mushy). That's called "al dente" Here's my first "made up on the fly" recipe when I was 13 years old. The Meal Mastering came very much later. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Unique Apple Pie (An Uncle Dirty Dave Special) Categories: Pies, Fruits, Pastry, Dessert, Pork Yield: 6 Servings MMMMM---------------------------PASTRY-------------------------------- 1 1/2 c A-P flour 1/3 c Bacon drippings 2 tb (to 3 tb) cold water 1 Egg yolk MMMMM--------------------------FILLING------------------------------- 3 c Apples; sliced 3/4 c White sugar 3/4 c Light brown sugar 1 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Allspice MMMMM--------------------------TOPPING------------------------------- 1 Egg white Sugar & cinnamon First, swipe some apples from that apple tree down the alley. A medium sized Kroger bag should be enough. Assuming you don't get caught, scoot for home and wash the fruits of your labour. Peel, core and slice (medium) three cups of fruit. Put in a bowl and cover with water to prevent browning. Make the pastry. PASTRY: In medium-size bowl, place 1 1/2 cups unsifted all-purpose flour. With pastry blender or 2 knives, cut in 1/3 cup bacon drippings, until the mixture resembles coarse crumbs. Do not add salt. The dripping provide plenty of salt. Add 2 to 3 tablespoons of cold water and an egg yolk to flour mixture and mix lightly with fork until moistened; gather into a ball. Wrap pastry and refrigerate 30 minutes. Roll out pastry for a 9" or 10" pie pan. Butter the pie pan and place bottom layer of pastry in it. FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice in a medium sized bowl. Drain apple slices and mix with sugar/spice mix. If all the sugar/spice mix is not used up in coating apple slices spread it over the filling after transferring fruit to pie pan. MAKE THE PIE: Moisten rim of pastry with a little water and place top crust on pie, pinching top and bottom together to seal. Cut steam vents into top crust with a sharp knife. If desired, use a pastry brush to brush egg white on top crust for a glaze. Sprinkle sugar across the crust lightly and dust with cinnamon. Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting. VARIATIONS... I often fry up 4 slices of thick cut slab bacon to provide the bacon drippings. Then crumble the bacon slices and mix with the filling. Serve with a slice of sharp cheddar cheese between the top crust and the filling. This is an absolutely scrumptious pie, if I do say so. First made in August 1955, Springfield, IL From: Dave Drum | Date: December 21, 2002 Uncle Dirty Dave's Kitchen MMMMM .... People with a sous vide think they have a masters degree in cooking. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .