Ruth Haffly wrote to Dave Drum <=-

Our yard waste is a weekly thing but if there's a need (major storm bringing down trees, etc), they will make more runs thruout the week to pick up stuff.

During the fall (leaf season) there is more frequency of pick ups. And
if you have need to get rid of the waste before the scheduled pickup
there is a facility between the city and the airport where you may take
your bags and they will be accepted for the compost pile..

The facility, Evans Recycling, also sells firewood, fill dirt, garening
soil, mulch, etc.

http://tinyurl.com/DIRT-DEED

8<----- EDIT -----.8

Speaking of yead waste .... you might want to replave the beer in
this recipe with mushroom stock or vegemte/marmite mixed w/water.

I would definatly replace it, with maybe a bit of beef broth/stock.

Title: Backyard's Ranch Beans
Categories: Beans, Beer, Pork, Chilies
Yield: 24 Servings

As long as it's not sweet. The beer, Shiner Bock, is "well-hopped? and therefore bitter. Which is why I suggest the replacements that I did.

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

Title: Mark Bittman's Mushroom Stock
Categories: Five, Mushrooms, Vegetables, Sauces
Yield: 6 cups

1 lb Button mushrooms; trimmed
3 Dried porcini
Some onion, carrot or celery
- (optional)

Toss a pound of trimmed button mushrooms and a few dried
porcini into 6 cups water. It need not be more complex
than this, but adding some onion, carrot or celery makes
it even better.

Bring to a boil, and simmer.

Strain the mushrooms out if you like, but make sure to
use them for something.

By: Mark Bittman

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Protein chunks in a spicy slurry". Sounds good to me!
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Hi Dave,

During the fall (leaf season) there is more frequency of pick ups. And
if you have need to get rid of the waste before the scheduled pickup
there is a facility between the city and the airport where you may
take your bags and they will be accepted for the compost pile..

The town runs a separate vaccuum truck to pick up leaves during the
fall. I think each area of town is picked up every couple of weeks or
so.

Speaking of yead waste .... you might want to replave the beer in
this recipe with mushroom stock or vegemte/marmite mixed w/water.

I would definatly replace it, with maybe a bit of beef broth/stock.

Title: Backyard's Ranch Beans
Categories: Beans, Beer, Pork, Chilies
Yield: 24 Servings

As long as it's not sweet. The beer, Shiner Bock, is "well-hopped? and therefore bitter. Which is why I suggest the replacements that I did.

The hops are the main thing we find objectionable in beer.

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


... Multitask: make twice the mistakes in 1/2 the time.

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

Ruth Haffly wrote to Dave Drum <=-

During the fall (leaf season) there is more frequency of pick ups. And
if you have need to get rid of the waste before the scheduled pickup
there is a facility between the city and the airport where you may
take your bags and they will be accepted for the compost pile..

The town runs a separate vaccuum truck to pick up leaves during the
fall. I think each area of town is picked up every couple of weeks or
so.

They wouldn'y have to worry with my place. Leaves and small twigs get
run through the mulcher and spread back on the yard to return to the
soil. And fertilise the grass that's there. The lawn mower is a
mulching mower as well.

Speaking of yead waste .... you might want to replave the beer in
this recipe with mushroom stock or vegemte/marmite mixed w/water.

I would definatly replace it, with maybe a bit of beef broth/stock.

Title: Backyard's Ranch Beans
Categories: Beans, Beer, Pork, Chilies
Yield: 24 Servings

As long as it's not sweet. The beer, Shiner Bock, is "well-hopped? and therefore bitter. Which is why I suggest the replacements that I did.

The hops are the main thing we find objectionable in beer.

They do add a bitter component. All Australian beers AFAICS are well
hopped and one of the most popular is "Victoria Bitter" Bv)= Too bad
not of the Australian bunch are on the echo any longer. They could hop
right on this topic.

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

Title: Charles Chocolates Bittersweet Chocolate Truffles
Categories: Five, Chocolate, Dairy
Yield: 60 servings

1 c Heavy cream
1 lb Bittersweet chocolate; fine
- chopped
1 Whole vanilla bean
2/3 c Unsweetened natural cocoa
Powder

Place the cream in a small saucepan over medium heat and
bring to a simmer. Remove from the heat and set aside.
Place the chopped chocolate in a heatproof bowl and set
aside.

Split the vanilla bean lengthwise and use the back of a
paring knife to scrape the vanilla seeds into the cream.
Discard the pod or reserve it for another use. Let the
cream and vanilla steep for 10 minutes.

Return the cream to a gentle simmer over medium heat.
Pour the hot cream over the reserved chocolate and let
it sit undisturbed for 5 minutes.

Whisk the chocolate and cream together until very
smooth.

Pour the chocolate mixture into an 8" X 8" baking dish.
Cover and refrigerate until hardened, at least 5 hours.

Using a small melon baller or a small teaspoon, scoop a
1" sized ball of the chocolate mixture into your hand
and roll it between your palms until it's somewhat smooth
and round.

Place on a baking sheet and repeat with the remaining
chocolate mixture.

Place the cocoa powder in a shallow bowl or pan. Roll
the truffles in the cocoa powder until evenly coated.

Store the truffles at a cool room temperature for up to
2 weeks in an airtight container, but do not refrigerate
or freeze them - this damages the texture of the creamy
chocolate.

RECIPE FROM: https://www.chowhound.com

Uncle Dirty Dave's Archives

MMMMM

... I listed three taverns as dependants on my tax return.
--- MultiMail/Win v0.52
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Hi Dave,

The town runs a separate vaccuum truck to pick up leaves during the
fall. I think each area of town is picked up every couple of weeks or
so.

They wouldn'y have to worry with my place. Leaves and small twigs get
run through the mulcher and spread back on the yard to return to the
soil. And fertilise the grass that's there. The lawn mower is a
mulching mower as well.

We've got a mulching mower too, and some years we'll use that. Other
years Steve will just blow them curbside and we'll let the town take
them.

As long as it's not sweet. The beer, Shiner Bock, is "well-hopped? and therefore bitter. Which is why I suggest the replacements that I did.

The hops are the main thing we find objectionable in beer.

They do add a bitter component. All Australian beers AFAICS are well hopped and one of the most popular is "Victoria Bitter" Bv)= Too bad
not of the Australian bunch are on the echo any longer. They could hop right on this topic.

Except I thought the discussion of alcoholic drinks was off topic--or
have the rules changed?

Title: Charles Chocolates Bittersweet Chocolate Truffles
Categories: Five, Chocolate, Dairy
Yield: 60 servings

Now those I'd scarf down in a New York minute. (G) Went to the local
farmer's market today, first time this year as Steve finally tested
negative for Covid. Got a number of goodies--slice of NY cheesecake,
slice of carrot cake, a couple of mixed berry empanadas, a blueberry
scone, a couple of sausage rolls and some kettle corn. Had gone to
Wegman's yesterday so was stocked already on produce.

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


... If your mind goes blank, remember to turn off the sound.

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

Ruth Haffly wrote to Dave Drum <=-

As long as it's not sweet. The beer, Shiner Bock, is "well-hopped? and therefore bitter. Which is why I suggest the replacements that I did.

The hops are the main thing we find objectionable in beer.

They do add a bitter component. All Australian beers AFAICS are well hopped and one of the most popular is "Victoria Bitter" Bv)= Too bad
not of the Australian bunch are on the echo any longer. They could hop right on this topic.

Except I thought the discussion of alcoholic drinks was off topic--or
have the rules changed?

We're discussing its use in cooking which brings it right back on-topic. Discussion of brewing beer, making wine or distilling hard hooch is, and
ever shall be, off-topic.

Title: Charles Chocolates Bittersweet Chocolate Truffles
Categories: Five, Chocolate, Dairy
Yield: 60 servings

Now those I'd scarf down in a New York minute. (G) Went to the local farmer's market today, first time this year as Steve finally tested negative for Covid. Got a number of goodies--slice of NY cheesecake,
slice of carrot cake, a couple of mixed berry empanadas, a blueberry scone, a couple of sausage rolls and some kettle corn. Had gone to Wegman's yesterday so was stocked already on produce.

Where my town's farmer's market is located (downtown) it's easier to
park away from the center of the city and ride the bus. I have a "true" farmer's market/stand closer than downtown with Suttill's Garden, a truck
farm and greenhouse operation that is grandfathered in - which means no Johnny-come-lately can set up shop within the city limits given the laws
passed to prohibit raising livestock/chickens and crops inside the city.

Here's a link to a nice article about the place:

https://www.illinoistimes.com/food-drink/keeping-suttills-gardens-in-the-family-12152035

... If your mind goes blank, remember to turn off the sound.

Is that a memo to politicians?

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

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water,
peel and set aside to cool. Slice potatoes. In a large
fry-pan cook bacon until transparent.

Add the potato slices; cook until lightly browned. Blend
eggs with milk and salt. Stir in the cubed ham. Cut the
tomatoes into thin wedges; add to the egg mixture. Pour
the egg mixture over the potatoes in the fry-pan.

Cook until the eggs are set. Sprinkle with chopped chives
and serve at once.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... If god had intended us to vote she would have given us candidates!!!
--- MultiMail/Win v0.52
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Hi Dave,

They do add a bitter component. All Australian beers AFAICS are well hopped and one of the most popular is "Victoria Bitter" Bv)= Too bad
not of the Australian bunch are on the echo any longer. They could hop right on this topic.

Except I thought the discussion of alcoholic drinks was off topic--or
have the rules changed?

We're discussing its use in cooking which brings it right back
on-topic. Discussion of brewing beer, making wine or distilling hard
hooch is, and ever shall be, off-topic.

OK, it was getting a bit grey there for a moment.

Title: Charles Chocolates Bittersweet Chocolate Truffles
Categories: Five, Chocolate, Dairy
Yield: 60 servings

Now those I'd scarf down in a New York minute. (G) Went to the local farmer's market today, first time this year as Steve finally tested negative for Covid. Got a number of goodies--slice of NY cheesecake,
slice of carrot cake, a couple of mixed berry empanadas, a blueberry scone, a couple of sausage rolls and some kettle corn. Had gone to Wegman's yesterday so was stocked already on produce.

Where my town's farmer's market is located (downtown) it's easier to
park away from the center of the city and ride the bus. I have a
"true" farmer's market/stand closer than downtown with Suttill's
Garden, a truck farm and greenhouse operation that is grandfathered in
- which means no Johnny-come-lately can set up shop within the city
limits given the laws passed to prohibit raising livestock/chickens
and crops inside the city.

Our local one is downtown in the older part of Wake Forest, currently a
block or so from the town hall. It's been several places since we moved
here, some larger, some smaller. Right now, since we're in the winter
market season, there are more than the usual 2 or 3 crafters, a couple
of bakers, a couple of niche food distributers (kettle corn for one) and
about 4 farmers, with limited produce. Plus, we usually have a local
musician or small ensemble so we have music to shop by. (G)

... If your mind goes blank, remember to turn off the sound.

Is that a memo to politicians?

To anybody it needs to apply to.

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

We usually do it with potatoes, onion, chicken and a fried egg on top. A
lot less fuss, close to what we had in Germany.

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


... It works! Now, if only I could remember what I did.

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

Ruth Haffly wrote to Dave Drum <=-

Where my town's farmer's market is located (downtown) it's easier to
park away from the center of the city and ride the bus. I have a
"true" farmer's market/stand closer than downtown with Suttill's
Garden, a truck farm and greenhouse operation that is grandfathered in
- which means no Johnny-come-lately can set up shop within the city
limits given the laws passed to prohibit raising livestock/chickens
and crops inside the city.

Our local one is downtown in the older part of Wake Forest, currently a block or so from the town hall. It's been several places since we moved here, some larger, some smaller. Right now, since we're in the winter market season, there are more than the usual 2 or 3 crafters, a couple
of bakers, a couple of niche food distributers (kettle corn for one)
and about 4 farmers, with limited produce. Plus, we usually have a
local musician or small ensemble so we have music to shop by. (G)

We also have to the north of town Seaney Farms, who have a huge truck
garden and a greenhouse-like farmstand set up in Sherman, IL at the intersection of Business I-55 and Andrew Road. Also Jefferies Orchard
which offer U-Pick as well as pick-it-for-you fruits and vegetables.

https://www.jefferies-orchard.com

https://www.seaneyfarms.com

... If your mind goes blank, remember to turn off the sound.

Is that a memo to politicians?

To anybody it needs to apply to.

Okay. I forgot to ass their sycophants. Bv)= There are always more
horse's patoots than there are horses.

I've never made this - but I've had it served to me. Quite nice.

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

Title: Galloping Horses (Thai Appetizer)
Categories: Oriental, Pork, Nuts, Chilies, Fruits
Yield: 9 Servings

1 tb Oil
1 lb Ground pork
4 cl (to 8) garlic; fine chopped
3 Green onions; white part
- chopped
3/4 c Roasted, salted peanuts
1 Fresh pineapple
+=OR=+
5 Tangerines
+=OR=+
4 Oranges
1/3 c Sugar
1/2 ts Pepper
Lettuce leaves
Mint or coriander leaves
Chopped chilies

Grind peanuts. Heat oil in a frying pan, add pork, garlic
and onions. Cook until pink color disappears. Drain off
most of the fat. Add sugar and pepper, cook 1-2 minutes.
Add peanuts, mix in well, then remove from heat. Cool to
room temperature.

Prepare platter, lining with lettuce leaves. Peel and
segment the citrus fruit if used, cutting each segment
down to the back and fanning open to form a circle.

If using pineapple, cut off top leaves and outer skin, as
thinly as possible, from top down. Look at the "eye"
pattern, as it forms a spiral down the pineapple. Cut the
spirals with a sharp knife held at about a 45-| angle. Cut
off bottom. Cut pineapple into about 5 or 6 wedges and
then cut each of those into 1/4 inch slices. Arrange
fruit on platter.

Mound meat mixture onto fruit, and decorate with other
garnishes.

Serve at room temperature, or chilled.

Servings: 8 - 10

From: Stephanie da Silva

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Be careful when you follow the masses ... sometimes the "M" is silent!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Ruth Haffly wrote to Dave Drum <=-

Where my town's farmer's market is located (downtown) it's easier to
park away from the center of the city and ride the bus. I have a

Our local one is downtown in the older part of Wake Forest, currently a block or so from the town hall. It's been several places since we moved local musician or small ensemble so we have music to shop by. (G)

We also have to the north of town Seaney Farms, who have a huge truck garden and a greenhouse-like farmstand set up in Sherman, IL at the intersection of Business I-55 and Andrew Road. Also Jefferies Orchard which offer U-Pick as well as pick-it-for-you fruits and vegetables.

Sounds like places to become a regular customer at.

I've never made this - but I've had it served to me. Quite nice.

Title: Galloping Horses (Thai Appetizer)
Categories: Oriental, Pork, Nuts, Chilies, Fruits
Yield: 9 Servings

Looks like something I'd try, never seen it that I can recall on a Thai
menu or at an Asian pot luck.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Dave Drum <=-

Where my town's farmer's market is located (downtown) it's easier
to park away from the center of the city and ride the bus. I have a

Our local one is downtown in the older part of Wake Forest, currently a block or so from the town hall. It's been several places since we moved local musician or small ensemble so we have music to shop by. (G)

We also have to the north of town Seaney Farms, who have a huge truck garden and a greenhouse-like farmstand set up in Sherman, IL at the intersection of Business I-55 and Andrew Road. Also Jefferies Orchard which offer U-Pick as well as pick-it-for-you fruits and vegetables.

Sounds like places to become a regular customer at.

I use Suttill's more than the others if only to poke a finger in the
eye of the officious twits who don't understand "grandfathered in" for
the reason thatb there's an active, working farm within the city limnits.

I've never made this - but I've had it served to me. Quite nice.

Title: Galloping Horses (Thai Appetizer)
Categories: Oriental, Pork, Nuts, Chilies, Fruits
Yield: 9 Servings

Looks like something I'd try, never seen it that I can recall on a Thai menu or at an Asian pot luck.

I can only get it at Magic Kitchen - which was the first Thai restaurant
in town. They serve very authentic Thai food. Including Thai heat levels
unless one chickens out and orders "mild".

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

Title: Tom Yum Moo *
Categories: Oriental, Soups, Pork, Herbs, Chilies
Yield: 6 Servings

2 lb Pork; in convenient spoon
- sized pieces
2 Stalks lemon grass; bruised
2 "Kaffir" lime leaves; use
- lime zest if you can't get
- it
2 Coriander [cilantro] plants;
- chopped.
15 Prik ki nu(birdseye chilies)
- thin sliced
2 (to 5) dried red chilies
Juice of 3 or 4 limes
3 tb Sliced bamboo or coconut
- shoots
3 tb Fish sauce
2 tb Chilies in oil; nam prik pao
- bottled-or use recipe that
- follows

The fresh chilies should be bruised in a mortar and
pestle. The dried chilies should be heated first, then
crumbled into the fresh chilies. Beat the lemon grass with
the grinder of the mortar and pestle (it's called a 'sa'
in Thai, I'm never sure whether it is the mortar or the
pestle in English...) or the back of a cleaver.

Heat about 3 cups of water to boiling point, add all the
ingredients, and stir constantly until cooked (it doesn't
take long for mushrooms, longer for chicken or shrimp, and
longest for beef).

VARIATIONS: use three cups of thin coconut milk instead of
water, the result is tom kha, rather than tom yum.

* Tom Yum can be made with a number of ingredients. The
version given here is for a simple tom yum moo (pork
soup), but it can also be tom yum kai (chicken), tom yum
het (mushroom), tom yum neua (beef), or tom yum khoong
(shrimp), by simply substituting the pork for another
flavour ingredient. You can also mix and match to suit
yourself...

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

RECIPE FROM: http://www.chetbacon..com

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Nam Prik Pao (Colonel)
Categories: Oriental, Sauces, Chilies, Herbs, Seafood
Yield: 1 Cup

4 tb Oil
3 tb Chopped garlic
3 tb Chopped shallots
3 tb Coarse chopped dried red
- chilies
1 tb Fermented shrimp paste
1 tb Fish sauce
2 ts Sugar

HEAT THE OIL: add the garlic and shallots and fry briefly,
remove from the oil and set aside. Add the chilies and fry
until they start to change colour, then remove them and
set them aside.

In a mortar and pestle pound the shrimp paste, add the
chilies, garlic and shallots, blending each in before
adding the next. Then over low heat return all the
ingredients to the oil, and fold into a uniform paste.

The resulting thick, slightly oily red/black sauce will
keep almost indefinitely. If you wish you can add more
fish sauce and/or sugar to get the flavour you want.

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

RECIPE FROM: http://www.chetbacon..com

Uncle Dirty Dave's Archives

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

I can only get it at Magic Kitchen - which was the first Thai restaurant
in town. They serve very authentic Thai food. Including Thai heat levels unless one chickens out and orders "mild".

We have a decent Thai restaurant here in town -- the Thai Smile -- that
will serve food at supposed Thai levels if you order it that way. I used
to go up to 2.5 stars out of 5 but they have changed their rating system
since I was last in... they show pictures of people on social media that
have ordered star levels may times above 5 now.

At lunchtime, when they were real busy and had a lot of people ordering the same dishes, I am convinced they made it up in large batches with the same
star level. I always ordered 0 or 1 at lunchtime and it was much more
spicy than the same level at dinnertime!

That was with my usual order, the Basil Chicken on a bed of rice.

Mike


* SLMR 2.1a * A part of the 57% that -didn't- vote for Clinton. Twice.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

I can only get it at Magic Kitchen - which was the first Thai restaurant
in town. They serve very authentic Thai food. Including Thai heat levels unless one chickens out and orders "mild".

We have a decent Thai restaurant here in town -- the Thai Smile -- that will serve food at supposed Thai levels if you order it that way. I
used to go up to 2.5 stars out of 5 but they have changed their rating system since I was last in... they show pictures of people on social
media that have ordered star levels may times above 5 now.

My first experience with Thai cookery was at the Magic Kitchen I referred
to in my previous post. The cute redheaded waitress (also the owner and
wife of the chef) warned me when I ordered "Hot" that the heat levels
were "Thai hot" not "roundeye" hot. So I ordered "Medium" which was all
the spiciness my chilehead palate wanted. It became a regular lunch stop
for me.

One day a couple of guys I knew from the racetrack came in and ordered
their food hot. Shari tried to warn them and I said, "You ought to try
the medium first, guys". Nope. "I know what I'm doing, I'll have th hot"
And a nod from his companion. So, I hung around a bit longer than usual
to watch the show. It turned into a duel to see who couls out-macho the
other. I could almost hear their thoughts "He's going to take another
bite. Now I'll have to take another bite. Mommy help me!"

A couple days later I was in the workplace of one of the guys and he
said "Should have listened."

Now there are a lot of venues which serve Thai food. Some even owned
and/or staffed by Thais. There are also Vietnamese, Laotians and a few Cambodians in the mix.

At lunchtime, when they were real busy and had a lot of people ordering the same dishes, I am convinced they made it up in large batches with
the same star level. I always ordered 0 or 1 at lunchtime and it was
much more spicy than the same level at dinnertime!

That was with my usual order, the Basil Chicken on a bed of rice.

My favourite at Magic Kitchen (also Taste of Thai, Thai Basil and Thai
Kitchen 2)

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

Title: Garlic Pepper Pork
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 4 servings

1 1/2 lb Lean pork; in small strips
2 tb Oil
3 lg Garlic cloves; chopped fine
1 md Onion; diced
1/2 Red bell peppers; diced
2 Prik kaleang chilies, crushed
+=OR=+
6 Prik kee noo suan chilies;
- crushed
6 sl Fresh ginger; quarter-sized,
- cut in matchsticks
1 tb Fresh ground black pepper
2 tb Nam Pla fish sauce
2 tb Oyster sauce
1 tb Soy sauce
1/4 c stock or water

Heat oil to medium-high; stir-fry garlic, dried chile,
and pork, about 3-4 minutes until pork is nearly done.

Add onions, ginger, bell pepper, and stir-fry 3 minutes.

Add black pepper and remaining liquids and stir-fry
another 1-2 minutes. Taste and adjust seasonings.

Serve over white rice.

Servings: 4

RECIPE FROM: https://hot-thai-kitchen.com

Uncle Dirty Dave's Archives

MMMMM

... Cutbacks force mental patients out of institutions and onto Truth Social. --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

We also have to the north of town Seaney Farms, who have a huge truck garden and a greenhouse-like farmstand set up in Sherman, IL at the intersection of Business I-55 and Andrew Road. Also Jefferies Orchard which offer U-Pick as well as pick-it-for-you fruits and vegetables.

Sounds like places to become a regular customer at.

I use Suttill's more than the others if only to poke a finger in the
eye of the officious twits who don't understand "grandfathered in" for
the reason thatb there's an active, working farm within the city
limnits.

Other towns in our area have markets also but they usually conflict with
the hours of ours or are otherwise inconvenient. Besides, we're "home
folks" at this market--got to know the regular vendors quite well.

I've never made this - but I've had it served to me. Quite nice.

Title: Galloping Horses (Thai Appetizer)
Categories: Oriental, Pork, Nuts, Chilies, Fruits
Yield: 9 Servings

Looks like something I'd try, never seen it that I can recall on a Thai menu or at an Asian pot luck.

I can only get it at Magic Kitchen - which was the first Thai
restaurant in town. They serve very authentic Thai food. Including
Thai heat levels unless one chickens out and orders "mild".

I'd probably go with the mild. Had a Thai bowl of something (forgotten
what it was) in a mall in Hawaii--started mild but got hotter the more I
ate of it. Steve had to finish the last few bites; my mouth was on fire.

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

I've never made this - but I've had it served to me. Quite nice.

Title: Galloping Horses (Thai Appetizer)
Categories: Oriental, Pork, Nuts, Chilies, Fruits
Yield: 9 Servings

Looks like something I'd try, never seen it that I can recall on
a Thai menu or at an Asian pot luck.

I can only get it at Magic Kitchen - which was the first Thai
restaurant in town. They serve very authentic Thai food. Including
Thai heat levels unless one chickens out and orders "mild".

I'd probably go with the mild. Had a Thai bowl of something (forgotten what it was) in a mall in Hawaii--started mild but got hotter the more
I ate of it. Steve had to finish the last few bites; my mouth was on
fire.

In a new venue I start with medium then I know whether to adjust upward
or downward on subsequent orders. At one strip mall Thai place (Taste
of Thai) I had a favourite lunch dish that I ordered hot. It came with
no discernible heat so the next time I visited I ordered the dish and,
knowing the Thai word for hot and that doubling it means you're serious, specified "phrt phet" for the heat level. When the meal appeared the
normally white rice was red from all of the ground chile on it and lots
of chilies were evident in to entree. I glanced at the pass through to
the kitchen and saw the cook with a toothy grin. So, I ate the whole
thing. I did NOT enjoy it. But, I never had any trouble over heat levels
after that. Bv)=

This is not really piri piri (hot) but closer to Popeyes spicy levels.
Of course one can always adjust the cayenne upwards. Bv)=

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

Title: Piri Piri Fried Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
2 1/2 c Buttermilk
2 tb Kosher salt
1 tb Piri piri spice blend
1 tb Onion powder
1 tb Garlic powder
3 1/2 lb Bone-in skin-on chicken legs
- & thighs

MMMMM-----------------------FLOUR COATING----------------------------
2 c (272 g) A-P flour
2 tb Piri piri spice blend
1 1/2 ts Black pepper
2 tb Smoked paprika
1/2 tb Garlic powder
1 tb Onion powder
1 ts Kosher salt
Peanut or canola oil

MMMMM-----------------------PIRI PIRI MIX----------------------------
3 ts Paprika
2 ts Dried oregano; crushed
2 ts Ground ginger
2 ts Ground cardamom
2 ts Garlic powder
2 ts Onion powder
1 ts Salt
1 ts Ground cayenne; more to
- taste

Combine in a small bowl. Store excess in a tight covered
container

MAKE THE MARINADE: In a large bowl, combine the
buttermilk, salt, piri piri spice blend, onion powder,
and garlic powder. Add the chicken to this buttermilk
mixture. Cover with plastic wrap and marinate the
chicken in the refrigerator for 8 to 24 hours.

MAKE THE FLOUR COATING FOR CHICKEN: In a large plastic
bag or in a large bowl combine the flour, piri piri
spice blend, black pepper, paprika, garlic powder, onion
powder, and salt.

DREDGE THE CHICKEN PIECES IN FLOUR MIXTURE: Remove the
chicken from the buttermilk marinade and allow the
excess buttermilk to drip off. Individually dredge each
piece into the flour mixture making sure the chicken is
fully coated. Shake off the excess flour, place the
chicken pieces on a sheet pan.

LET THE FLOURED CHICKEN REST: Let the floured chicken
pieces sit at room temperature for 30 minutes to help
the flour adhere to the chicken and let the chicken come
to room temperature.

HEAT THE FRYING OIL: While the chicken sits for 30
minutes, fill the Dutch oven half way full with oil.
Heat the oil, over medium-high heat until the oil
reaches 325-|F/165-|C when using a kitchen thermometer.

Alternatively, to tell if your oil is ready for frying
you can add a pinch of flour into the oil, and when it
begins to sizzle, your oil is ready.

FRY THE CHICKEN: Cook the chicken in batches by adding a
few pieces of chicken to the pot and fry for about 15
minutes, turning halfway through the cooking time. Your
chicken is full cooked through when the thickest part of
the chicken pieces reaches 165-|F/74-|C when inserted with
a digital thermometer.

PLACE CHICKEN ON A RACK TO DRAIN EXCESS OIL: When the
chicken is golden brown and cooked through, remove the
chicken using tongs and place on a rack over a baking
sheet to drain any excess oil.

Serve fried chicken warm along with your favorite sides

By: Sharee Hill

RECIPE FROM:https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Ever feel like life is a blender and you've left to top off?

Ruth Haffly wrote to Dave Drum <=-

I've never made this - but I've had it served to me. Quite nice.

Title: Galloping Horses (Thai Appetizer)
Categories: Oriental, Pork, Nuts, Chilies, Fruits
Yield: 9 Servings

Looks like something I'd try, never seen it that I can recall on
a Thai menu or at an Asian pot luck.

I can only get it at Magic Kitchen - which was the first Thai
restaurant in town. They serve very authentic Thai food. Including
Thai heat levels unless one chickens out and orders "mild".

I'd probably go with the mild. Had a Thai bowl of something (forgotten what it was) in a mall in Hawaii--started mild but got hotter the more
I ate of it. Steve had to finish the last few bites; my mouth was on
fire.

In a new venue I start with medium then I know whether to adjust upward
or downward on subsequent orders. At one strip mall Thai place (Taste
of Thai) I had a favourite lunch dish that I ordered hot. It came with
no discernible heat so the next time I visited I ordered the dish and,
knowing the Thai word for hot and that doubling it means you're serious, specified "phrt phet" for the heat level. When the meal appeared the
normally white rice was red from all of the ground chile on it and lots
of chilies were evident in to entree. I glanced at the pass through to
the kitchen and saw the cook with a toothy grin. So, I ate the whole
thing. I did NOT enjoy it. But, I never had any trouble over heat levels
after that. Bv)=

This is not really piri piri (hot) but closer to Popeyes spicy levels.
Of course one can always adjust the cayenne upwards. Bv)=

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

Title: Piri Piri Fried Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
2 1/2 c Buttermilk
2 tb Kosher salt
1 tb Piri piri spice blend
1 tb Onion powder
1 tb Garlic powder
3 1/2 lb Bone-in skin-on chicken legs
- & thighs

MMMMM-----------------------FLOUR COATING----------------------------
2 c (272 g) A-P flour
2 tb Piri piri spice blend
1 1/2 ts Black pepper
2 tb Smoked paprika
1/2 tb Garlic powder
1 tb Onion powder
1 ts Kosher salt
Peanut or canola oil

MMMMM-----------------------PIRI PIRI MIX----------------------------
3 ts Paprika
2 ts Dried oregano; crushed
2 ts Ground ginger
2 ts Ground cardamom
2 ts Garlic powder
2 ts Onion powder
1 ts Salt
1 ts Ground cayenne; more to
- taste

Combine in a small bowl. Store excess in a tight covered
container

MAKE THE MARINADE: In a large bowl, combine the
buttermilk, salt, piri piri spice blend, onion powder,
and garlic powder. Add the chicken to this buttermilk
mixture. Cover with plastic wrap and marinate the
chicken in the refrigerator for 8 to 24 hours.

MAKE THE FLOUR COATING FOR CHICKEN: In a large plastic
bag or in a large bowl combine the flour, piri piri
spice blend, black pepper, paprika, garlic powder, onion
powder, and salt.

DREDGE THE CHICKEN PIECES IN FLOUR MIXTURE: Remove the
chicken from the buttermilk marinade and allow the
excess buttermilk to drip off. Individually dredge each
piece into the flour mixture making sure the chicken is
fully coated. Shake off the excess flour, place the
chicken pieces on a sheet pan.

LET THE FLOURED CHICKEN REST: Let the floured chicken
pieces sit at room temperature for 30 minutes to help
the flour adhere to the chicken and let the chicken come
to room temperature.

HEAT THE FRYING OIL: While the chicken sits for 30
minutes, fill the Dutch oven half way full with oil.
Heat the oil, over medium-high heat until the oil
reaches 325-|F/165-|C when using a kitchen thermometer.

Alternatively, to tell if your oil is ready for frying
you can add a pinch of flour into the oil, and when it
begins to sizzle, your oil is ready.

FRY THE CHICKEN: Cook the chicken in batches by adding a
few pieces of chicken to the pot and fry for about 15
minutes, turning halfway through the cooking time. Your
chicken is full cooked through when the thickest part of
the chicken pieces reaches 165-|F/74-|C when inserted with
a digital thermometer.

PLACE CHICKEN ON A RACK TO DRAIN EXCESS OIL: When the
chicken is golden brown and cooked through, remove the
chicken using tongs and place on a rack over a baking
sheet to drain any excess oil.

Serve fried chicken warm along with your favorite sides

By: Sharee Hill

RECIPE FROM:https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Ever feel like life is a blender and you've left to top off?

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