Carol Shenkenberger wrote to Dave Drum <=-

On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If 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)=

Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah 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."

Yup! I tweak a lot. My stir frys show it a lot. Rarely the same
ever. Tonight's features Shishedo peppers (mild). Oyster and shemenji mushrooms and leftover rice with fake lobster and carrot peels plus garlic. Based on a mix of butter with a little cornstach and chiken
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. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Carol Shenkenberger <=-

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)=

There is a little, tiny, hole-in-the-wall Chinerse place called "The
Magic Wok" here in Johnson City. It's been around for several decades
and it's run by a Sichuan (Szechuan) couple and the owner's mother.
When I was still married to my second wife, we went there for dinner.
We were promptly seated by the mother and given two menus.

The first one, the mother explained, was "Chinese food". Then she
pointed out the Sichuan menu and said in a sly voice, "This real
Chinese food!"

House of Yee had only one menu. And apparently none of the kitchen staff
had any English - or, perhaps the communications I heard in Chinese were
to prevent misunderstandings. Bv)=

For decades the best Chinese in my town was at a place called "Golden
Dragon", run by a Korean couple. Their Korean dishes were pretty decent
as well. Then father took sick and died so the place was closed. I have
an unusual yardstick for rating Chinese restauirants. Hot & Sour Soup.
If that is good then the rest of the menu will likely be good as well.
If it's dreck - so will be the food. That yardstick seems to work very
well for me.

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

Title: Chuncheon Dakgalbi
Categories: Poultry, Potatoes, Greens, Rice, Chilies
Yield: 4 servings

MMMMM---------------------DAK KALBI SAUCE----------------------------
4 tb Gochujang
3 tb Red chile powder; gochukaroo
1 tb Korean curry powder
1 ts Garam masala
1/8 ts Ground black pepper
2 tb Apple-lemon soy sauce
4 ts Dark soy sauce
2 tb Red wine
3 ts Sugar
2 tb Maesil Syrup
1 tb Sesame oil
2 tb Garlic pear seasoning paste

MMMMM-------------------------DAK KALBI------------------------------
1/2 Sauce fro above
1 1/2 lb Chicken
6 oz Sweet potato
6 oz Green cabbage
1 Onion
4 oz Rice cake
3 Green onions
6 (to 10) perilla leaves

Make the Dak Kalbi sauce by mixing all the ingredients
together. Set aside.

Remove fat and skin (optional) from chicken and cut into
bite-size pieces.

Marinate chicken with the sauce. Use about 1/2 of the
sauce to coat all the chicken. Leave chicken for 1 hour
or overnight.

Peel onions and sweet potato. Cut onions and cabbage
into roughly 1" squares. Cut sweet potatoes into 1"
squares with 1/3" thickness. Slice green onions.

Cut perilla leaves into 1/2" strips.

Heat pan and add chicken, rice cakes, and sweet potato.
Add 3 Tbs water and sauté on medium heat for about 5
minutes.

Add remaining vegetables (cabbage, green onions, onions)
and saute on medium heat for 10-12 mins until the
chicken is fully cooked. Taste and add more sauce if
necessary.

Finish the dish by adding cut perilla and optionally
some toasted sesame seeds.

Serve with rice. You can also eat it with some ssam. For
an extra treat, finish the meal by making fried rice
with drippings from the pan and any leftover chicken
from the table. Add some remaining ssam lettuce if you
like.

RECIPE FROM: https://kimchimari.com

Uncle Dirty Dave's Archives

MMMMM

... Castoreum: delicious, luxe, artisanal beaver butt juice
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

House of Yee had only one menu. And apparently none of the kitchen
staff had any English - or, perhaps the communications I heard in
Chinese were to prevent misunderstandings. Bv)=

That could very much be the case. At most of the Chinese places here,
Mexicans man the kitchen while the Chinese man the front end of the
restaurant. The food's still good.

For decades the best Chinese in my town was at a place called "Golden Dragon", run by a Korean couple. Their Korean dishes were pretty decent
as well. Then father took sick and died so the place was closed. I have
an unusual yardstick for rating Chinese restauirants. Hot & Sour Soup.
If that is good then the rest of the menu will likely be good as well.
If it's dreck - so will be the food. That yardstick seems to work very well for me.

It's sad when a good eatery has to close but it's understandable.

I honestly don't have much experience in rating food but there is a little hole-in-the-wall Chinest takeout place across town from me called "China House", run by two Chinese ex-pat brothers, that has amazingly good food for the price, often supassing the much-pricier Asian eateries in town.

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

Title: Orange-Sauced Chicken Stir-Fry
Categories: Diabetic, Main dish, Poultry, Vegetables, Rice
Yield: 4 Servings

3/4 lb Chicken breast breast;
-boned skinless
1 c Unsweetened Orange juice;
1 tb Cornstarch;
1 tb Dry sherry;
1 tb Tamari or soy sauce;
1/2 ts Ground ginger;
Nonstick spray coating;
4 c Broccoli flowerets;
1/2 c Onion; sliced
1 tb Cooking oil;
1 1/3 c Brown rice; cooked & hot
1/2 Orange; sliced

Rinse chicken; pat dry. Cut the chicken into 1" pieces. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, tamari
sauce, and ground ginger. Set aside. Spray a cold work or large
skillet with nonstick coating. Preheat wok or skillet over medium
heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove
vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry
for 2 to 4 minutes or till tender and no longer pink. Push chicken
from center of wok or skillet. Stir sauce; add to the center of the
wok or skillet. Cook and stir for 2 minutes more. Return vegetables
to wok or skillet; stir all ingredients together to coat with sauce.
Serve immediately over rice. Garnich w orange slices. Food Exchanges
per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2
FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE

Source: Better Homes and Gardens Diabetic Cookbook Brought to you and
yours via Nancy O'Brion and her Meal Master

MMMMM

-- Sean

... Chips have little nutritional value so you need to eat the whole bag.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

House of Yee had only one menu. And apparently none of the kitchen
staff had any English - or, perhaps the communications I heard in
Chinese were to prevent misunderstandings. Bv)=

That could very much be the case. At most of the Chinese places here, Mexicans man the kitchen while the Chinese man the front end of the restaurant. The food's still good.

Lotsa Taco Benders in all sorts of kitchens. My fried Isidro "Ramone"
Valadaz came to Chicago from Mexico and spoke Greek before he learned
English as he worked in a Greek restaurant. He and his American wife,
Lisa ran one of my favourite restaurants here before he took a corporate management position with P. F. Chang's.

My local Truck Stop cafe is owned by Greek/Macedonian ex-pats but their
kitchen staff is all Mexicans. I overhear discussions in three (or more) languages. Bv)=

For decades the best Chinese in my town was at a place called "Golden Dragon", run by a Korean couple. Their Korean dishes were pretty decent
as well. Then father took sick and died so the place was closed. I have
an unusual yardstick for rating Chinese restauirants. Hot & Sour Soup.
If that is good then the rest of the menu will likely be good as well.
If it's dreck - so will be the food. That yardstick seems to work very well for me.

It's sad when a good eatery has to close but it's understandable.

I honestly don't have much experience in rating food but there is a
little hole-in-the-wall Chinest takeout place across town from me
called "China House", run by two Chinese ex-pat brothers, that has amazingly good food for the price, often supassing the much-pricier
Asian eateries in town.

Yuo do as I do then. Vote with your wallet. In my town a fooderie has to
be "on Their Game" or they don't last long. There are just so many other choices. The economy weeds out the baddies.

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

Title: Orange-Sauced Chicken Stir-Fry
Categories: Diabetic, Main dish, Poultry, Vegetables, Rice
Yield: 4 Servings

This is one of my favourite orange/chicken dishes. It also, thanks be,
cuts down easily.

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

Title: Orange Chicken w/Bacon
Categories: Poultry, Pork, Citrus, Marinades
Yield: 8 Servings

8 Skin on chicken breast
- halves
+=OR=+
8 Boned, skin on thighs
16 sl Bacon

MMMMM--------------------------MARINADE-------------------------------
1 lg Fine chopped onion
1/4 c Fresh orange juice
1/3 c Calvert's Cedar Street
- Mustard *
3 cl Garlic; pressed
3 tb Soy sauce
3 tb White vinegar
Grated rind of 1 orange

Marinate chicken overnight.

Wrap two slices of bacon around each chicken piece and
secure with a toothpick. Grill over medium hot coals
for approximately 35 minutes or until moist but firm.

Chicken can also be baked in the oven at 375ºF/190ºC
for 40 minutes.

* I have substituted both Silver Springs and Woeber's
Dill Mustard for the Left Coast only Calvert's Cedar
Street.

Uncle Dirty Dave's Kitchen

MMMMM


... Confucius say: "It's stuffy inside fortune cookie"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

My local Truck Stop cafe is owned by Greek/Macedonian ex-pats but their kitchen staff is all Mexicans. I overhear discussions in three (or
more) languages. Bv)=

I bet the food is actually really good. I once ordered tamales at a Chinese buffet and a sweet Mexican grandm bought me some of hers she makes fresh
daily for the other Mexican workers there. A local eatery called Cootie Brown's[1] has some of the most amazing Mexican food available though
they make Jamaican, New Orleans, Mexican, Italian, and American entrees.
They also ship their food nationwide.

Yuo do as I do then. Vote with your wallet. In my town a fooderie has
to be "on Their Game" or they don't last long. There are just so many other choices. The economy weeds out the baddies.

We also have East Tennessee State University here that helps the local food
and downtown bars going. There is this tiny hole-in-the-wall place called Pennyman's Diner[2] a couple of miles southwest of me that is constantly busy but it's delicious. "Fox And Friends" did a live broadcast from there a few years ago and Pennyman's became even more popular.

This is one of my favourite orange/chicken dishes. It also, thanks be, cuts down easily.

Looks tasty and yeah, I have to do that also. I am thankful my mom taught
me how to change measurements in a recipe.

Here's a recipe I just transcribed from one of my favorite YT channels.
"Life of Boris" is about a Russian programmer and his life. He actually has some interesting recipes and ways to eat very, very cheaply for times when
your employer doesn't have money to pay you (that's happpened to me).

I even included the metric measurements!

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

Title: Milk Soup (Soviet-era)
Categories: Main dish, Russian, Pasta, Sean Dennis
Yield: 2 Servings

1 c (250 mL) Uncooked pasta
2 c (500 mL) water
2 c (500 mL) milk
1 t (5 mL) salt
2 T (30 mL) butter
2 T (30 mL) sugar

Boil water. Add salt to water. When water is boiling, add pasta.
Boil until pasta almost ready (discard pasta water if you want the soup
to be less salty; I do not). Pour milk to pasta mix. Mix in sugar and
butter. Lower temperature to low and let simmer for a few minutes until
pasta ready. Serve hot with side of buterbrod.

Recipe by Boris of "Life of Boris" on YouTube.

More info on buterbrod:
https://www.youtube.com/watch?v=f0KcoZhG3oE ("Life of Boris" channel)

From: https://www.youtube.com/watch?v=0HqolE_j_90 ("Life of Boris"
channel)

Transcribed to MealMaster format by Sean Dennis (1:18/200@Fidonet;
616:618/10@Micronet) on 23 April 2024.

MMMMM

1 = https://tinyurl.com/4fdpm6th
2 = https://www.yelp.com/biz/pennymans-diner-johnson-city-3 (they do not
have their own website)

-- Sean

... Pizza is a real-time pie chart of how much pizza is left.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

My local Truck Stop cafe is owned by Greek/Macedonian ex-pats but their kitchen staff is all Mexicans. I overhear discussions in three (or
more) languages. Bv)=

I bet the food is actually really good. I once ordered tamales at a Chinese buffet and a sweet Mexican grandm bought me some of hers she
makes fresh daily for the other Mexican workers there. A local eatery called Cootie Brown's[1] has some of the most amazing Mexican food available though they make Jamaican, New Orleans, Mexican, Italian, and American entrees. They also ship their food nationwide.

The food at Star 66 is most excellent. It's a popular stop for locals as
well as the Over The Road folk. They win local "Best of" polls in more
than one category.

Yuo do as I do then. Vote with your wallet. In my town a fooderie has
to be "on Their Game" or they don't last long. There are just so many other choices. The economy weeds out the baddies.

We also have East Tennessee State University here that helps the local food and downtown bars going. There is this tiny hole-in-the-wall
place called Pennyman's Diner[2] a couple of miles southwest of me that
is constantly busy but it's delicious. "Fox And Friends" did a live broadcast from there a few years ago and Pennyman's became even more popular.

We only had one local place on the boob tube. Charlie Parker's Diner
was featured on Diners, Drive-Ins and Dives (TVFN). And it won a National competition for English Muffin use ... the owner (at that time) split the U$25,000 first prize among his staff in one of the classiest moves I've
seen a busiess owner make. www.charlieparkersdiner.com

I'll be there this morning for their "Early Bird" breakfast. Bv)=

This is one of my favourite orange/chicken dishes. It also, thanks be, cuts down easily.

Looks tasty and yeah, I have to do that also. I am thankful my mom
taught me how to change measurements in a recipe.

Here's a recipe I just transcribed from one of my favorite YT channels. "Life of Boris" is about a Russian programmer and his life. He
actually has some interesting recipes and ways to eat very, very
cheaply for times when your employer doesn't have money to pay you
(that's happpened to me).

I even included the metric measurements!

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

Title: Milk Soup (Soviet-era)
Categories: Main dish, Russian, Pasta, Sean Dennis
Yield: 2 Servings

So., I went looking on Olga Timokina's http://www.ruscuisine.com to see
what she had in that line. Nothing like that but I found this poverty
special:

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

Title: Millet Gruel w/Prunes
Categories: Five, Grains, Fruits
Yield: 1 serving

4 oz (113 g) millet groats
2 oz (57 g) prunes
4 tb Butter
Salt
Sugar

Wash millet groats with warm water. Wash prunes and boil
them for a while. Pour off the prunes water, add fresh
water, millet groats, sugar, salt. Boil gruel. Serve hot
with butter.

Cuisine: Russian

Source: Olga's collection

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

Uncle Dirty Dave's Archives

MMMMM

... Thank you for using FidoNet. Please allow 6-8 weeks for reply.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Sean Dennis <=-

The food at Star 66 is most excellent. It's a popular stop for locals
as well as the Over The Road folk. They win local "Best of" polls in
more than one category.

There are no truck stops in my area which is odd considering I-26 bisects Johnson City but I have been to some excellent truck stop eateries. There's this Iron Skillet I like at a Petro's on I-81 somewhere in north-central Virginia that I used to stop at when I was driving from here to
Williamsport, PA, for work.

When I used to travel odften, I discovered I liked the small mom-and-pop eateries attachedc to truck stops a lot more than chain places.

We only had one local place on the boob tube. Charlie Parker's Diner
was featured on Diners, Drive-Ins and Dives (TVFN). And it won a
National competition for English Muffin use ... the owner (at that
time) split the U$25,000 first prize among his staff in one of the classiest moves I've seen a busiess owner make. www.charlieparkersdiner.com

I'd go there if only for the owner's generosity.

I'll be there this morning for their "Early Bird" breakfast. Bv)=

Once I can get a car, there's a few places I'd enjoy going for an early breakfast around here.

There's a regional chain called Eggs Up Grill that is really good with both food and service. Open for breakfast and lunch only.

https://eggsupgrill.com/johnsoncity/

https://eggsupgrill.com/menu/

So., I went looking on Olga Timokina's http://www.ruscuisine.com to see what she had in that line. Nothing like that but I found this poverty special:

That looks like that would keep your bowels busy for a while but you'd lose weight in the process.

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

Title: Orange Beef #1
Categories: Chinese, Beef
Yield: 4 Servings

1 lb Boneless top sirloin steak,
-partially frozen
3 tb Soy sauce, divided
1/4 c + 1 tsp sugar, divided
1 Egg white
2 tb Cornstarch
2 tb Vegetable oil
2 tb Finely chopped fresh orange
-or tangerine peel
1/2 To 1 tsp Chinese chili paste
-with garlic
2 tb Frozen orange juice
-concentrate
1 tb Ketchup
1/4 c + 1 Tb water, divided
Few drops orange extract
-(Optional)
Minced fresh parsley for
-garnish
Orange slices for garnish

Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and
toss to coat. Mix in the egg white, then add 1 tablespoon of the
cornstarch, mixing with fingers to distribute evenly.

In a wok or 10-inch skillet, heat the oil over high heat until hot.
Add the beef and stri-fry until the meat just loses its redness,
about 3 minutes. Remove with a slotted spoon to a dish.

In the oil remaining in the wok, stir-fry the orange peel over medium
heat for 2 to 3 minutes to soften. Mix in the chili paste, orange
juice concentrate, the remaining 2 tablespoons soy sauce, the
remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange
extract. Heat to boiling. Dissolve the remaining 1 tablespoon
cornstarch in the remaining 1 tablespoon water and add to the wok.
Cook, stirring constantly, until the sauce boils and thickens, 1 to 2
minutes.

Return the beef to the wok and heat through, 1 to 2 minutes. Serve
over hot cooked rice, garnished with parsley and orange slices, if
desired.

"365 Easy One-Dish Meals"; Natalie Haughton, 1990

MMMMM

-- Sean

... Double negatives are a no-no in English.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

The food at Star 66 is most excellent. It's a popular stop for locals
as well as the Over The Road folk. They win local "Best of" polls in
more than one category.

There are no truck stops in my area which is odd considering I-26
bisects Johnson City but I have been to some excellent truck stop eateries. There's this Iron Skillet I like at a Petro's on I-81
somewhere in north-central Virginia that I used to stop at when I was driving from here to Williamsport, PA, for work.

Petro's Iron Skillet restaurant/buffet and Truck Stops of America's
Country Pride are among the best travellin' eats.

When I used to travel odften, I discovered I liked the small
mom-and-pop eateries attachedc to truck stops a lot more than chain places.

Yeah, I know. When I was trucking I would made the trudge across the
(often busy) highway to a local place. Or pulled into an off-ramp mall
parking lot for the resturant in the out-lot.

We only had one local place on the boob tube. Charlie Parker's Diner
was featured on Diners, Drive-Ins and Dives (TVFN). And it won a
National competition for English Muffin use ... the owner (at that
time) split the U$25,000 first prize among his staff in one of the classiest moves I've seen a busiess owner make. www.charlieparkersdiner.com

I'd go there if only for the owner's generosity.

Mike has since moved on, selling the place to his head cook. Mike was
appointed to fill a State Senate seat when the occupant died. He's now
resigned that and taken up the reins as Executive Director of the local Association of Commerce and Idustry.

I'll be there this morning for their "Early Bird" breakfast. Bv)=

Once I can get a car, there's a few places I'd enjoy going for an early breakfast around here.

Waffle House is always reliable. Bv)= Wish we had one here - but they're mostly in the South and West.

There's a regional chain called Eggs Up Grill that is really good with both food and service. Open for breakfast and lunch only.

https://eggsupgrill.com/johnsoncity/

https://eggsupgrill.com/menu/

So., I went looking on Olga Timokina's http://www.ruscuisine.com to see what she had in that line. Nothing like that but I found this poverty special:

That looks like that would keep your bowels busy for a while but you'd lose weight in the process.

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

Title: Orange Beef #1
Categories: Chinese, Beef
Yield: 4 Servings

Here's a similar - but, different version

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

Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings

4 Tangerines
3 tb Oil
3/4 lb Boneless beef; thin sliced
- crosswise
2 tb Cornstarch + 1/2 ts
1 1/2 lb Bunch broccoli; in flowerets
- stems peeled, cut in 1/4"
- slices
3 Green onions; in 2" diagonal
- pieces
1 md Red chile; thin sliced
3 cl Garlic; minced
1 tb Minced, peeled fresh ginger
3 tb Soy sauce
1/4 ts Crushed red pepper

Cut peel and white pith from 1 tangerine. Over small
bowl, cut on either side of membranes to remove each
segment from tangerine, allowing fruit and juice to
drop into bowl; set aside. From remaining fruit, with
vegetable peeler, remove eight 3" long strips peel
(about 3/4" wide each). With knife, remove any white
pith from peel. Squeeze 3/4 cup juice.

In 12" skillet, heat 2 tablespoons vegetable oil over
high heat until hot. Add strips of peel and cook until
lightly browned, about 3 minutes. Remove peel to large
bowl.

Meanwhile, on waxed paper, toss beef slices with 2
tablespoons cornstarch to coat evenly. Cook half of
beef until crisp and lightly browned on both sides,
about 5 minutes; remove to bowl with peel. Repeat with
remaining 1 tb oil and remaining beef.

Add broccoli and 2 tablespoons water to skillet. Reduce
heat to medium; cover and cook 2 minutes. Increase heat
to high. Remove cover and add green onions and red
pepper; cook 2 minutes, stirring. Add garlic and ginger;
cook 1 minute longer.

Meanwhile, in cup, stir juice, soy sauce, crushed red
pepper, and remaining 1/2 teaspoon cornstarch until
blended.

Add juice mixture and cook until sauce thickens slightly
and boils, stirring. Return beef mixture to skillet. Add
citrus segments with any juice in bowl; gently toss to
combine.

From: http://www.goodhousekeeping.com

Uncle Dirty Dave's Kitchen

MMMMM

... How do dragons blow out their birthday cake candles?
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Petro's Iron Skillet restaurant/buffet and Truck Stops of America's Country Pride are among the best travellin' eats.

There is a T/A on I-81 at exit 36 (Baileyton/Greeneville) called the Davy Crockett Travel Center that is fairly new. I've been by it but never been there. Once I get a car, I'll make the drive (45 minutes each way but 90%
is interstate) to check it out. It's also where I can get some amateur
radio supplies. Otherwise it's a drive to Knoxville (107 miles) or to Asheville, NC (63 miles).

The T/A's website: https://davycrocketttravelcenter.com

Yeah, I know. When I was trucking I would made the trudge across the (often busy) highway to a local place. Or pulled into an off-ramp mall parking lot for the resturant in the out-lot.

Same here. With the mobility scooter, it makes it easy.

Mike has since moved on, selling the place to his head cook. Mike was appointed to fill a State Senate seat when the occupant died. He's now resigned that and taken up the reins as Executive Director of the local Association of Commerce and Idustry.

He's moved up and on which is good, I hope.

Waffle House is always reliable. Bv)= Wish we had one here - but
they're mostly in the South and West.

We have three Waffle Houses in Johnson City. The cloest one to me is ona
busy street corner where a Checker's was long ago. About a 6 minute drive away.

Title: Spicy Tangerine Beef

Oh, I love tangerines!

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

Title: Crock Pot Beef Stroganoff
Categories: Crockpot, Beef
Yield: 1 Servings

1 1/2 lb Round steak
4 tb Margarine
2 cn Cream of mushroom soup
1 ts Paprika
1 c Onion; chopped
1/2 c Water
1 c Sour cream

Cube round steak. Put steak in crock pot with remaining ingredients.
Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours.
Serve with noodles, rice or mashed potatoes. Posted to
recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
<kirkland@gj.net> on Dec 21, 1997

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-- Sean

... TV Truth: Court cases are all solved with a suprise witness.
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Sean Dennis wrote to Dave Drum <=-

Petro's Iron Skillet restaurant/buffet and Truck Stops of America's Country Pride are among the best travellin' eats.

There is a T/A on I-81 at exit 36 (Baileyton/Greeneville) called the
Davy Crockett Travel Center that is fairly new. I've been by it but
never been there. Once I get a car, I'll make the drive (45 minutes
each way but 90% is interstate) to check it out. It's also where I can get some amateur radio supplies. Otherwise it's a drive to Knoxville
(107 miles) or to Asheville, NC (63 miles).

The T/A's website: https://davycrocketttravelcenter.com

TA was king of the truck stops until Petro and Iron Skillet came along.
Between them they did in Union 76 truck stops. Bv)=

Yeah, I know. When I was trucking I would made the trudge across the (often busy) highway to a local place. Or pulled into an off-ramp mall parking lot for the resturant in the out-lot.

Same here. With the mobility scooter, it makes it easy.

Mike has since moved on, selling the place to his head cook. Mike was appointed to fill a State Senate seat when the occupant died. He's now resigned that and taken up the reins as Executive Director of the local Association of Commerce and Idustry.

He's moved up and on which is good, I hope.

He was an executive at Mel-O-Cream donuts - the biggest donut company
you never heard of. They only have retail outlets near to me which are
open only until noon ... but often sell-out of many varieties before
time to lock the doors.

Their main business is supplying supermarkets, etc with frozen dough,
pre-fried donuts or retail ready (but not branded Mel-O-Cream.

https://www.mel-o-cream.com/

I think ike will do well running the ACI - mostly because he's a class
act and doesn't do half-measures.

Waffle House is always reliable. Bv)= Wish we had one here - but
they're mostly in the South and West.

We have three Waffle Houses in Johnson City. The cloest one to me is
ona busy street corner where a Checker's was long ago. About a 6
minute drive away.

Closest equivalenmt (sort of) we have here is Huddle House a sorta -
kinda successor to the defunct Toddle House chain.

Title: Spicy Tangerine Beef

Oh, I love tangerines!

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

Title: Crock Pot Beef Stroganoff
Categories: Crockpot, Beef
Yield: 1 Servings

1 1/2 lb Round steak
4 tb Margarine
2 cn Cream of mushroom soup
1 ts Paprika
1 c Onion; chopped
1/2 c Water
1 c Sour cream

Cube round steak. Put steak in crock pot with remaining ingredients.
Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours.
Serve with noodles, rice or mashed potatoes. Posted to
recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
<kirkland@gj.net> on Dec 21, 1997

My house-mate brought home some Stoffer's frozen bowl stroganoff "dinner"
which I will take a pass on after watching him put the leftovers down for
the mooch-a-pooch. Jasper took one lick, backed off, and gave Dennis a
"WTF, Dad?" look and headed for his kibble. I b'lieve I'l pass on that.

Even though your recipe and this one call for noodles, taters or rice I'm
of the if it's not got wide noodles it ain't really stroganoff school of thought.

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

Title: Mushroom Stroganoff
Categories: Mushrooms, Hwrbs, Wine, Dairy, Pasta
Yield: 4 servings

2 tb Extra-virgin olive oil
1 Yellow onion; fine diced
Salt
1 1/2 lb Mixed mushrooms; stemmed,
- sliced in 1/4" pieces
2 Sprigs fresh thyme
2 cl Cloves; fine chopped
1/2 c White wine
1 c Vegetable stock
2 tb Soy sauce
1 1/2 ts Dijon mustard
1/2 c Creme fraiche or sour cream
Black pepper
Sweet paprika; for dusting
Handful of chopped parsley
- leaves; to serve
Mashed potatoes, wide egg
- noodles or rice; to serve

Place a large (12") skillet on medium-high heat. Add
olive oil and onion, season with salt, and cook for 2 to
3 minutes until softened. Add the mushrooms, thyme and
garlic, and stir to combine. Cook for 8 to 10 minutes,
leaving it undisturbed for 2 to 3 minutes at a time
before stirring, to allow the mushrooms to caramelize.

Pour in the wine to deglaze the pan, scraping up any
browned bits on the bottom, then cook for about 1
minute. Add the vegetable stock and soy sauce, and cook
for 5 to 7 minutes until the liquid has reduced and is
slightly thickened.

Take the pan off the heat, and stir in the mustard and
creme fraiche. Taste, and season with salt and black
pepper. Dust with paprika, scatter with parsley and
serve with your choice of mashed potatoes, wide egg
noodles or rice.

By: Hetty Lui McKinnon

Yield: 4 servings

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

Uncle Dirty Dave's Archives

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... "Effort to Control Uteri Led By Men With Small Peni" -- Andy Borowitz
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