Subj : Re: Participation
To   : Ben Collver
From : Dave Drum
Date : Tue Jan 14 2025 06:31:32

-=> Ben Collver wrote to Dave Drum <=-

 BC> I was asked not to post recipes without researching the oddball
 BC> ingredients, so i took a break from posting recipes.  >:)

 DD> Did I do that? I think I might have said something about parsihng the
 DD> ingredients list. But, I'd never ask anyone but an obvious "troll" to
 DD> "dummy up".

 BC> You are right, my memory served me wrong.  Here's what you actually
 BC> wrote:

 DD> When you post recipes like this with "off the wall" ingredients it
 DD> would help if there were a glassary or in recipe explanation for
 DD> non-native readers.

That sound like me. When I'm entering recipes into my database if I run
up on unfamiliar ingredients/terms - or something I may know but think
many would not - i hit the search engine and insert an * and a note or
explanation.

 DD> What do you consider "modern"? Anything with a keyboard is "modern" in
 DD> my book. If it will hook to the interweb, more the better.  Bv)=

 BC> Something new enough to run a windowing system, SSH, cross-compiler
 BC> toolchains, virtual machines, etc.

My first cokmputer was one I built myself from a sandwich baggie full
of parts and a mimeographed (remember those?) sheet of instructions. No
keyboard - programmed w/dip switches. And no storage. When you powered
down it lost its mind. We've come a lonmg way since then. But we still
"lose out mind(s)" from time to time.

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

 BC>       Title: Black Raspberry Bars
 BC>  Categories: Cookies, Bars
 BC>       Yield: 1 Batch

Here's one of mine w/explanatory note(s)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pinoy Balut w/Soup
 Categories: Poultry, Exotic, Soups
      Yield: 4 Servings
 
    1/4 c  Butter
    1/2 c  Fine chopped celery
    1/2 c  Fine chopped onions
    1/2 c  Finely chopped kinchay *
    1/2 c  Fine chopped carrots
           6 pc Cooked balut
      6 c  Chicken or beef stock;
           - clarified, strained
           Salt and pepper
      1 ts Red wine (opt)
           Chopped kinchay; garnish
           Croutons; garnish
 
  BALUT PENOY! Nothing beats the balut as the most sought
  after street food. Balut is a Filipino delicacy.
  
  Selected duck eggs are incubated until the embryos are
  formed but not allowed to hatch. After about 18 days of
  incubation the eggs are cooked and sold.
  
  In a pot, heat the butter the saute the celery, onions,
  kinchay, and carrots. Meanwhile, carefully peel the balut
  while collecting the broth. Cut the balut into quarters.
  
  When the vegetables are tender, add the balut. Pour in
  the soup stock and reserved balut broth.
  
  Bring to a boil then season to taste. To perk up the
  taste of the consomme, you can add a tablespoon of
  red wine.
  
  Serve the soup hot and topped with chopped kinchay &
  croutons.
  
  * Kinchay = Chinese celery. Also used to refer to
  cilantro (soapweed) and Chinese parsley. - UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bread from the supermarket isn't really bread at all.
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