Subj : Re: Fudge This was: Commo
To   : Sean Dennis
From : Dave Drum
Date : Tue Dec 19 2023 05:11:00

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

 DD> Here's my go-to recipe for making fudge, It can probably be done
 DD> in the nuker, although I've not tried.

 SD> I'll save it.

 DD> I note that you're kicking my bum in Scrabble. Two "clear the rack" 50
 DD> point bonuses is impressive. Enjoy the fudge ....

 SD> I get lucky once in a while.

Lots wriong with this recipe

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

 SD>       Title: Lucky Dogs
 SD>  Categories: None
 SD>       Yield: 1 Servings

Beginning here ^^^^ 12 pieces of meat and 12 buns are a tremendous hit
for one serving. And no categories listed.

 SD>       6    Hot dogs
 SD>       3    Smoked sausages links
 SD>       3    Chorizo sausage link |
 SD>       4 tb Olive oil
 SD>       1 md Onion; julienned
 SD>       1 md Green pepper; julienned
 SD>       2 c  Chili

What kind "chili"? Chilli con carnage? Chile powder? Chilli spice mix?
Or, chili sauce (like from a Heinz bottle)?

 SD>     1/2 c  Grated Cheddar cheese

At least they capitalised Cheddar - which IS a proper noun.

 SD>     1/2 c  Minced onions
 SD>     1/4 c  Yellow mustard
 SD>     1/4 c  Creole mustard
 SD>       1 c  Pickled relish
 SD>       1    Dozen hot dog buns

 SD>   EMERIL LIVE SHOW #EMIA30

 SD>   Preheat the grill. Season the hot dogs, smoked sausage, and chorizo
 SD>   with 2 tablespoons olive oil, salt and pepper. Place the dogs on the
 SD>   hot grill and cook for 2 to 3 minutes on each side. In a saute pan,

How do you grill something tubular/round on "each side"?

It's either all sides or just inside and outside.  Bv)= I expect better 
of Emer-dog.

Still ...... here's my Go-To hot dog (or Polish Sausage, etc) topping.
I freeze  the excess in manageable sized packets.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Coney Island Hot Dog Sauce
 Categories: Beef, Vegetables, Chilies
      Yield: 48 Servings
 
  1 1/2 lb Finely ground beef
  1 1/2 lb Minced beef heart
      1 lb Suet
      2 tb Minced garlic
      1 tb Yellow mustard
      6 oz Water
      6 oz Tomato paste
      3 tb Chilli spice mix
           Salt & pepper
 
  Render the suet in a large skillet and cook the hamburger
  and beef heart until the meat has no pink left, stirring
  to break up any hint of lumps.
  
  Add the garlic and mustard. Mix the tomato paste with
  the water and add to the skillet, stirring the while.
  Now stir in the chilli spice and salt and pepper as you
  wish. Continue to cook until the mixture is done.
  
  Place in a stainless steel steam table vessel for serving
  over good quality (preferably all-meat) hot dogs.
  
  Stir sauce before dipping onto the sandwich so as to
  incorporate plenty of red "oil" to soak into the good
  quality buns. Top each Coney dog with yellow mustard
  (unless it's for me) and chopped onions. And plenty of
  napkins to catch the oil that wants to run down the
  customer's arm and stain his shirt.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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