Subj : Ethnics
To   : AlCarol Schenkenberger
From : Dave Drum
Date : Fri Apr 19 2024 08:13:14

-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  CS> On Olive Garden, grin, it's my speed!  Yes, I still can't cook Italian.
 >  CS>  I can get close but always the meal is a bit 'tweaked' someplace.  If
 >  CS> nothing else, the side will be.
 >
 > Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
 > learned about *real* Chinese (well, the Cantonese part) when I stumbled
 > into House of Yee in Inglewood, CA. I started at the top of the menu
 > and worked my way to the bottom, keeping mental notes.  Bv)=
 >
 >  CS> Ah well, my stir fry isn't Asian either, might be closer to Greek?  Ah
 >  CS> well. It's good and that's what matters.
 >
 > It's a poor cook who can't suit him/herself. I've been known to tell
 > diners in a private home (not always mine) who complain about what they
 > were served "The door is over there. And Mickey D's is about six blocks
 > in (whichever) direction."

 CS> Yup!  I tweak a lot.  My stir frys show it a lot.  Rarely the same
 CS> ever. Tonight's features Shishedo peppers (mild).  Oyster and shemenji
 CS> mushrooms and leftover rice with fake lobster and carrot peels plus
 CS> garlic.  Based on a mix of butter with a little cornstach and chiken
 CS> broth made to a slurry of sauce.

Last night's supper was a glass of tomato juice. I went to lunch with
friend Les (freshly back from a near death trip to the hospital) and
forgot about the portion sizes at Brickhouse. That bacon cheeseburger
and fries stuffed me like an anaconda which has swallowed a peccary pig.

Talk about suffering with comfort.  Bv)=

This was modelled on the old 7-Up Unburger. I still mke it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Unburger
 Categories: Five, Beef, Cheese, Sandwiches
      Yield: 1 Sandwich
 
    1/2 lb Ground chuck
      1 sl Round Colby or Longhorn
           - cheese 3/16" thick
           Salt & pepper
      1    6" seeded bun; toasted
 
  Hand form two burger patties from the chuck. Place the
  cheese on top of a patty and cover with second patty.
  Crimp edges together to form one nice sized hamburger
  patty.
  
  Cook on/in very hot griddle/skillet for 90 seconds on
  first side, flip and cook on other side until melted
  cheese begins to ooze from the meat. Season with salt
  and pepper.
  
  Place on toasted bun and top with whatever condiments
  you desire.
  
  An Uncle Dirty Dave Recipe
  
  MM Format by Dave Drum - 06 June 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If at first you don't succeed find someone who knows what s/he's doing. 
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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