Hi Ben,

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 13:35:37

Will be bringing another Ocracoke Fig Cake to the American
Legion get together next week.

What an interesting cake! I saved the recipe and intend to post it
and try it later.

<https://www.pbsnc.org/blogs/lifestyle/trudy-austin-ocracoke-fig-cake/

I use a recipe that came from Southern Living, found it on the All
Recipies web site. Did find that the glaze I made this time was way too
much, saved the extra and had it on some scones.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Thu Jan 11 2024 12:02:00

I use a recipe that came from Southern Living, found it on the All
Recipies web site.

I will check that out. I happen to have made several quarts of fig
preserves this summer. I have no excuse NOT to try this cake. :-)
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Thu Jan 11 2024 12:02:00

I use a recipe that came from Southern Living, found it on the All
Recipies web site.

I will check that out. I happen to have made several quarts of fig preserves this summer. I have no excuse NOT to try this cake. :-)

I saw the recipe you posted; it looks quite similar to what I make--I
didn't pull the recipe off the fridge to do a line by line comparison. I
put my fig preserves in 8 ounce jelly jars; with just the 2 of us,
having big jars of it open in the fridge at any one time doesn't make
sense. Also makes for a nice hostess gift or other give away at that
size. We did a baked Camaberet cheese with fig preserves last week for a
snack; it was good. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Wienerschnitzel
By: Ben Collver to Ruth Haffly on Sat Dec 30 2023 11:46 am

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Fri Dec 29 2023 12:24:11

Just adding my $.02 to keep the echo going. At the end of next month, I'll have been on it for 30 years.

That's a long time! How did you first find your way to this echo?
I've been using recipes from this echo since 1995, only i didn't know
they came from this echo. I wish i had discovered it decades ago.

Recently someone on Mastodon asked for advice about "creating a recipe
site without ads or pages of backstory.. and what is the best platform
to build this on?" They wanted to be able to invite others to
contribute recipes and have the option to monetize it. I thought
about inviting them to this echo, but had some reservations.

Hi Ben, lots of us been here for years! I'm the one that drifts in and out now-a-days. I'm not fond of monetized recipe sites. Frankly, there are too many free ones to bother paying.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's mustard bread
Categories: Xxcarol, Breadmaker
Yield: 12 Servings

1 1/4 c Water
3 tb Honey
3 tb Prepared mustard
4 ts Olive oil
3 c White bread flour
1 c Rye flour
2 ts Gluten powder
1 ts Salt
3/4 ts Dry mustard powder
2 ts Active dry yeast

Ok, sue me! I tweaked this one pretty heavy from a book I have here.
This one makes a lovely high rising darkish loaf with a rather nice
mustardy taste. The original used all white flour and dijon mustard
matched to a coleman's dry mustard.

I didnt have that handy so used a mix of prepared hot asian mustard
matched to a little french's prepared yellow mustard (about 1/3 hot
asian, rest the cooler flavered American favorite). I didnt have
coleman's dry either so used a fairly hot asian blended dry. Optional
addition of a little wasabi powder (can use any horseradish powder)
at about 1/8 ts was used as I wanted a little 'punch'. You could
also add a little crushed mustard seed if you want.

Serving suggestions: with roast beef or a nice pastrami, this is a
killer good bread! Add a layer of good white cheese and possibly
some coleslaw or sourkraut. It really rocks with a cold beer!

From the VB kitchen of: xxcarol 27JUN09 From: Carol Shenkenberger
Date: 06-27-09

MMMMM

xxcarol
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* Origin: Shenks Express (1:275/100)

Re: Wienerschnitzel
By: Ben Collver to Ruth Haffly on Mon Jan 01 2024 12:44 pm

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Sun Dec 31 2023 04:46 pm

That was fun reading about your path to the cooking echo. Super cool
that you were using a C=64 at that time. As a kid some of my friends
had BBS access but i never did. So i would go over with floppy disks
and ask for copies of their mad loot they had spent evening phone
time downloading.

Happy New Year!

I've eaten black eyed peas and greens for New Years more than once.
I didn't know that collards are better after they have been frost-bit. Collards are one of my favorite greens, along with Italian kale. I
like to drink the "pot liqueur" or vegetable broth that's left over
after cooking them.

Last night i had pizza, salad, and dressing for dinner, all homemade.
Not traditional but very satisfying.

I think Ruth was here before me. I came along in 1989 or 1990. One of my earliest posts here was 'Simply Toast'. Someone made a comment on how boring Toast was and the culinary gauntlet was thown down!

Hehehe. If they mention Navy folks, that was me. San Diego then Norfolk (prcommissioning the commissioning USS John C Stennis) then Japan (USS Fort Mchenry the USS Essex) then back to Norfolk and retirement from Navy. Finally fully retired 15 years later.

As I entered here, I caught the tail end of the infamous 'chilli war'. Talk about casting chiles all about!

Here's 'Simply Toast' (redated and sent back to me when I lost my MM database) plus a whole wheat bread one from Ruth Haffly, shifted to work in a bread machine by me.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Simply Toast!
Categories: Xxcarol, Holiday, Snacks
Yield: 1 Servings

2 sl Bread of choice
Pat butter

Ok, ingredients Toast and Butter? Why the heck would xxcarol bother
to type that? Easy. Optional additions.

For garlic bread, toast bread, butter, then sprinkle with garlic salt
or use a garlic spread. Expand this to something more 'meal-like'
with either slivers of cheese (white works better but I've used both
types and all are good).

Brie version: Toast and then mix butter and brie in a 50/50 mix and
place on the bread. Nuke 10 seconds. If handy, add a green onion
top layered over it.

Pizza version: Toast bread. This time butter optional (I omit it).
Slice some cheese and cover bread. Take a squeeze bottle of pizza
sauce and lightly cover cheese. Add toppings (all must be precooked
types or edible raw). Olives, canned mushrooms, onions, and maybe
some precooked bacon (baco's!) work well. Nuke til you see the
cheese is melting. Normally 45 seconds but if you use lots of
toppings you may need a little longer.

Grill cheese version: Toast bread, butter BOTH sides, then place

cheese in between the 2 slices. Nuke 30 seconds, flip over, nuke
another 15 seconds. (This is not as crispy as one from the frying pan
but it's fast and tasty).

Grilled Tnua Fish: Toast bread. Warm tunafish by nuking 45 seconds.
Omit butter but add mayo to toast. Pile warmed tuna with a few
sliced onion bits between toast slices. Optionally if using premade
tuna salad, warm that.

From the kitchen of: xxcarol

From: Carol Shenkenberger Date: 16 Oct 98

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ruth's Whole Wheat bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
2 tb Butter
3 3/4 c Whole wheat flour
1/3 c Brown sugar or 3 TB white
2 1/2 tb Dry milk powder
3 tb Gluten powder
1 1/2 ts Salt
2 1/4 ts Yeast

Ruth's recipe. Can use 3scant TB regular sugar for the brown and add
3 TB gluten for high rise. Can add 1 TB dry milk.

MMMMM

xxcarol
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Hi Ben, lots of us been here for years!
I'm not fond of monetized recipe sites.

Hi Carol, glad to meet you!

I am not fond of monetized recipe sites either.
I am opposed to the very attitudes behind them.

I came along in 1989 or 1990.
One of my earliest posts here was 'Simply Toast'. Someone made a
comment on how boring Toast was and the culinary gauntlet was
thown down!

In 1989 i was in 8th grade and learning to program BASIC and LOGO on
an Apple IIe during my lunch break. I was barely aware of the
existance of a BBS scene.

Way to be a contrarian and defend the honor of toast. ;)

What did you do in the Navy? I have family and friends who were
Navy folks and they all seem to hold it in positive regard.

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

Title: Navy Bean Stew
Categories: Stews, Vegetables
Yield: 8 Servings

1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; cut into
-1/4"
29 oz Chicken broth (2 cans)
2 c Onion; chopped
1 1/2 c Carrots; thinly sliced
15 oz Can whole kernel corn
1 tb Parsley; minced
1 1/2 ts Italian seasoning

Soak beans in 2 quarts of water overnight; drain. Place in a large
saucepan and add remaining water. Bring to a boil; boil for 2
minutes. Reduce heat; cover and simmer for 60-70 minutes or until
beans are tender. Drain. In a Dutch oven, brown sausage. Add broth,
onion, carrots, corn, parsley, Italian season and beans. Cover and
bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes
longer or until bubbly.

Recipe by Taste of Home, Feb/Mar, 1996

MMMMM
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Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 01:35 pm

Hi Ben,

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Sun Jan 07 2024 15:34:04

Hmmmmmmmm, that one sounds like it should waffle. Maybe a mix of it with another flour, play with the ratios...........? Have fun with it.

Yes, i think that the batter needed to have some gluten in one form or another.

Probably so, we don't do gluten free so would probably not try making a
GF waffle unless we had to. Some years ago I had to cook GF from time to time, also dairy free so became pretty good at adapting my normal
cooking. Now those needs are basically gone (usually church related
cooking, people have moved on/out) but I do label dishes I bring to pot lucks, etc. Will be bringing another Ocracoke Fig Cake to the American Legion get together next week.

Steve has been fighting Covid since Monday so we're not doing
anything fancy;
Main thing now is me trying to avoid getting it.

I am not a doctor, but i endorse extra of the following:

* Vitamin D
* Zinc
* Sleep

Trying to keep up with all of them, last one is the hardest. I also keep
my Vitamin C intake high as that helps the lungs.

We still do the occasonal entertaining here and current group is (as my norm) is quite diverse. No GF folks fortunately but some of my cookery is naturally GF so if a stray guset wanders over, it wouldn't be a disaster 8-)

Now it's usually 6 people, seated about the Japanese 'dining table/coffee table'. The group has 1 vegetarian, 1 vegan (very nice and not one of those pushy types), 1 Jewish person, 2 Moslems (Afghanistan refugees) and their 2 kids. The Jewish person isn't strict on the diet except for certain days, so he's happy with shrimp, squid and such. (forgot, 2 Catholics who only eat fish on Fridays).

It would be mayhem but everyone brings a dish and emails what it will be so we don't 'collide'. The Afghans do wonderful rice pilafs. The vegetarian does killer mac-n-cheese, the vegan does great stir frys. The catholics normally do a baked fish dish (last time it was a great crusted stuffed steelhead trout) and the others do all sorts of things.

It's a little like our picnics except the cooking is normally done at their homes. Just lots or fun!

Last one was about 3 months ago I think. We are looking at doing one in mid Feb.

Here's a new recipe!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's stir fry- vegetarian
Categories: Xxcarol, Vegetables, Vegetarian
Yield: 6 Servings

1 ea Green bell pepper
1 ea Red bell pepper
3/4 c Chopped mushrooms
3 ea Carrots
3 ea Cloves garlic
2 tb Olive oil

This is super simple. Feel free to swap in other vegetables such as
fresh green beans, Gai Lan (Chinese broccoli, can use regular),
halved cherry tomatoes, cashews, peanuts, summer squashes, Anaheim or
other mild chiles such as poblanano or cubanelle. Tofu fits too!
Cooked black beans or other types of cooked dried beans and make this
a main dish served over rice. The mushrooms here are often a blend of
oyster, enoki, and cremeni.

Mince then saute garlic in first TB olive oil. Remove tops and
bottoms of carrots then use a vegetable peeler to shave them down as
much as you can.
Chop the rest if the carrots and add. Cut bell peppers to pretty
strips and chop mushrooms to bite sizes.

Add vegetables and drizzle with remaining olive oil. Fry in a deep
flat bottomed wok or other deep sided sizable pan, tossing as you go
until it is crisp but cooked.

This stir fry can have added meats if not planning vegetarian side.
Link sausages sliced 1/4-1/3 inch work well such as Kielbasa, or
peeled cooked shrimp. Boneless chicken cut to bites also works well.

From the kitchen of: xxcarol 28Jan2024

MMMMM

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: Wienerschnitzel
By: Ben Collver to Carol Shenkenberger on Sun Jan 28 2024 09:52 am

Hi Ben, lots of us been here for years!
I'm not fond of monetized recipe sites.

Hi Carol, glad to meet you!

I am not fond of monetized recipe sites either.
I am opposed to the very attitudes behind them.

I came along in 1989 or 1990.
One of my earliest posts here was 'Simply Toast'. Someone made a
comment on how boring Toast was and the culinary gauntlet was
thown down!

In 1989 i was in 8th grade and learning to program BASIC and LOGO on
an Apple IIe during my lunch break. I was barely aware of the
existance of a BBS scene.

Way to be a contrarian and defend the honor of toast. ;)

What did you do in the Navy? I have family and friends who were
Navy folks and they all seem to hold it in positive regard.

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

Title: Navy Bean Stew
Categories: Stews, Vegetables
Yield: 8 Servings

1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; cut into
-1/4"
29 oz Chicken broth (2 cans)
2 c Onion; chopped
1 1/2 c Carrots; thinly sliced
15 oz Can whole kernel corn
1 tb Parsley; minced
1 1/2 ts Italian seasoning

Soak beans in 2 quarts of water overnight; drain. Place in a large
saucepan and add remaining water. Bring to a boil; boil for 2
minutes. Reduce heat; cover and simmer for 60-70 minutes or until
beans are tender. Drain. In a Dutch oven, brown sausage. Add broth,
onion, carrots, corn, parsley, Italian season and beans. Cover and
bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes
longer or until bubbly.

Recipe by Taste of Home, Feb/Mar, 1996

MMMMM

Glad to meet you too! In the Navy I was a 'Data Processor' (DP rating). That's the computer geeks field. It later combined with the 'Radiomen' (RM) rating who just did comms. That shifted to IT rating 2 decades ago. I was always the geek end of it.

Did 26 years the retired from that. Let's see, in 1989, I was teaching Basic and introduction to fortran plus intro to assembly.

Since I traveled around a lot (just like Steve and Ruth), you've likely noted some international cooking flair to the group. Others who drifted away over time added a lot too!

I've been trying (gently) to get Ruth to use a bread machine for dough only production due to elbow/wrist hand issues. Hehehe, she's as stubborn as me.

Anyways, welcome!

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

I was always the geek end of it.

I would probably enjoy reading stories from your work. I got a lucky
break into an IT career and with few exceptions i worked for small, family-owned manufacturers. This required me to be a generalist and
to work with tight budgets. Then i burned out on that, worked as a
web developer for a startup, and decided i hated computers and
commerce. ;)

I've had an international food interest since before i had Internet
access, through Korean, Russian, and Thai friends in high school and
college. Of those three cuisines, Korean was my favorite.

After living several years with a gluten-intolerant family, i don't
habitually eat bread. I switched over to rice. In the rare times
that i make bread, i prefer to do it by hand, but i can definitely
imagine delegating it to a machine to relieve physical issues.

Oddly enough, i cannot see your messages on the End of the Line BBS,
nor on the Fools Quarter BBS. I am seeing them on Vertrauen BBS.
Something seems discombobulated in the fidonet National Cooking echo.

Here's a recipe for you!

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

Title: Vegan Kimchi
Categories: Korean, Vegetarian
Yield: 1 Batch

2 Nappa cabbages
2 c Water
2 tb Flour
2 tb Brown sugar
5 bn Green onions
5 Garlic heads
3 Carrots
1 lb Radishes
1 Ginger root piece (2")
1 Onion
1 Asian pear -OR-
2 Apples
1/2 c Coconut aminos or soy sauce;
-(substitute for fish sauce)
1/2 c Miso paste (substitute for
-shrimps)
3 tb Kelp powder (substitute for
-bonito)
1/4 c Sesame seeds (substitute
-for shrimps and bonito)
1/2 c Red chili flakes
1 Jar kim chi seasoning
2 ts Indian red chili powder

It took 2 days and 4 burps to get the desired fermentation at 70
degrees F room temperature. It may take an extra day or two at a
lower room temperature.

Recipe by Sarah C.

MMMMM
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* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Re: Wienerschnitzel
By: Ben Collver to Carol Shenkenberger on Mon Jan 29 2024 10:23 am

I was always the geek end of it.

I would probably enjoy reading stories from your work. I got a lucky
break into an IT career and with few exceptions i worked for small, family-owned manufacturers. This required me to be a generalist and
to work with tight budgets. Then i burned out on that, worked as a
web developer for a startup, and decided i hated computers and
commerce. ;)

I've had an international food interest since before i had Internet
access, through Korean, Russian, and Thai friends in high school and college. Of those three cuisines, Korean was my favorite.

After living several years with a gluten-intolerant family, i don't habitually eat bread. I switched over to rice. In the rare times
that i make bread, i prefer to do it by hand, but i can definitely
imagine delegating it to a machine to relieve physical issues.

Oddly enough, i cannot see your messages on the End of the Line BBS,
nor on the Fools Quarter BBS. I am seeing them on Vertrauen BBS.
Something seems discombobulated in the fidonet National Cooking echo.

Here's a recipe for you!

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

Title: Vegan Kimchi
Categories: Korean, Vegetarian
Yield: 1 Batch

2 Nappa cabbages
2 c Water
2 tb Flour
2 tb Brown sugar
5 bn Green onions
5 Garlic heads
3 Carrots
1 lb Radishes
1 Ginger root piece (2")
1 Onion
1 Asian pear -OR-
2 Apples
1/2 c Coconut aminos or soy sauce;
-(substitute for fish sauce)
1/2 c Miso paste (substitute for
-shrimps)
3 tb Kelp powder (substitute for
-bonito)
1/4 c Sesame seeds (substitute
-for shrimps and bonito)
1/2 c Red chili flakes
1 Jar kim chi seasoning
2 ts Indian red chili powder

It took 2 days and 4 burps to get the desired fermentation at 70
degrees F room temperature. It may take an extra day or two at a
lower room temperature.

Recipe by Sarah C.

MMMMM

Mumm! That's odd on my messages. Could be just delay? I'm on the 1:275/100 box but I can try from the Wandering Star box 1@275/1000. It's one of the 5 systems that tie all the mail in worldwide. There's 5 of us (Terri Roati Australia, Vince Coen Wngland, Dallas Hinto Canada, Me and Mark Lewis USA).

When we lived in Sasebo Japan, I was at sea 9 months of the year. Saw a good bit of Asia and always ate native dishes. Korea leaves many fine memories.

One of my favorite restaruants was there. Just an oddball mom-n-pop place. No English or pictures on th menus, in fact it was painted on the wall. Sit on floor before low table covered with fresh newspaper. Joel and I went. Pusan Korea? Joel was my liberty buddy. So we just pointed at 2 different ones and sat down. Shortly ALL SORTS of dishes arrived with 2 portions each. Joel and I just ate and soaked up suds in the cooler indoor air with fans, on a hot afternoon in Korea.

Pohang Korea. Smells so bad when you first pull in, we'd get toxic gas alerts from the newer crew (grin). Fact is you get used to it after a day or so. Great little vegetarian noodle shop with to die for egg/onion 'pancakes' with flour. Also a really neat ex-pat Russian place where Joel and I had the oddest appetizer. Endive leaf with a strip of frozen raw bacon and horseradish sauce. Sounds really wacky but actually excellent!

On the recipe, I've never seen a kimchee with meat. I make it sometimes but do the fresh type (more like Kyushu Japan which is name of a southerly Island with Sasebo along the western side. It's allowed to mature for 2 days but not really 'fermented'. It's crunchy/crisp. I made a small batch about a month ago.

xxcarol
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