Re: Re: Hunter's Stew
By: Dave Drum to Ben Collver on Sun Oct 19 2025 04:16 am

And just when I was feeling smug learned that
there were also Hunan and Peking styles to sample/experience.
Oh, my ever expanding waistline.

LOL!

I remember liking Hunan and Szechwan styles for their spice levels.

Pull a gun on Sam Sifton - the editor. Not me.

Ha! Maybe the selection is wishful thinking. The way some people
turn to a pint of ice cream for comfort.

I wish people who do curry recipes would specify *which* curry spice
is to be used. There is as wide a variance in curry as there is in
chile.

I remember we had this conversation before. I suggested that if unspecified then it should be the generic yellow stuff found in the grocery store spice
aisle. I find that yellow stuff serviceable but it's not my favorite ever.
I generally stick with Indian styles and like them all.

You're the one who taught me the distinction between chile powder and
chili powder.

Speaking of chile powder, i'd probably want to add some to this recipe:

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

Title: Jim's Maple Barbecue Sauce
Categories: Sauces
Yield: 1 Batch

1/2 c Vinegar
3 tb Worcestershire sauce *
3/4 c Maple syrup **
1 cl Garlic; crushed

* Soy sauce may be substituted for the Worcestershire sauce.

** Use 1/2 cup if you want a more sour taste.

Crush garlic clove in blender. Add remaining ingredients and blend.
Let stand at least 2 hours. Keeps 2 weeks or more in the refrigerator.

Note:

Sauce should be injected in ham, chicken, or beef roasts and basted on
outside only in the last 5 minutes of barbecuing, use a large bore
needle and syringe such as is made for cooking. These needles and
syringes are also found in farm supply stores. If basted before the
last 5 minutes the sauce will probably burn and taste burned.

Recipe by Jim Bodle

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

Ben Collver wrote to Dave Drum <=-

And just when I was feeling smug learned that
there were also Hunan and Peking styles to sample/experience.
Oh, my ever expanding waistline.

LOL!

I remember liking Hunan and Szechwan styles for their spice levels.

Cantonese style is all about the sauces. Oh, yeahhhhh ...

Pull a gun on Sam Sifton - the editor. Not me.

Ha! Maybe the selection is wishful thinking. The way some people
turn to a pint of ice cream for comfort.

If you think that was bad - I just banged in and queued up a 60 recipe
list by Taste of Home for No Egg Breakfasts. Some of those recipes I'd
eschew for breakfast and some I wouldn't put in my face even at gunpoint.

I wish people who do curry recipes would specify *which* curry spice
is to be used. There is as wide a variance in curry as there is in
chile.

I remember we had this conversation before. I suggested that if unspecified then it should be the generic yellow stuff found in the grocery store spice aisle. I find that yellow stuff serviceable but
it's not my favorite ever. I generally stick with Indian styles and
like them all.

Curry is actually a process/style of cooking. Commercial curry powder is
a convenience item like Italian seasonikng or Cajun/Creole spice.

You're the one who taught me the distinction between chile powder and chili powder.

Speaking of chile powder, i'd probably want to add some to this recipe:

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

Title: Jim's Maple Barbecue Sauce
Categories: Sauces
Yield: 1 Batch

1/2 c Vinegar
3 tb Worcestershire sauce *
3/4 c Maple syrup **
1 cl Garlic; crushed

Or leave it quivering in the database rather than ruining good meat. Jim
Bodle was a prolific poster here when I first joind the echo back in the
late 70s. He was known as "Maple Jim" And his favourtite foods wers SPAM
(the sorta-kinda meat not the email), Maple syrple, and squid. I once said
to him that he was espousing those items to generate business for his day
time job as a coroner. Bv)=

I did take him a stoneware jug of Funk's Grove Maple Sirop (their spelling) from our local tourist attraction, historic, maple syrup maker.

He attended the Canadian Caper picnic in '99 at Florence Thompson's in
Quebec. I brought home-made/stuffed garlic sausages, a whole hog was on
the spit and Bodle made stuffed squid. Quite the affair. I also met
poutine, one of my favourite side dishes.

BTW - that recipe is more an internal marinade than a sauce. Bv)=

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

Title: Spam Stuffed Squid
Categories: Pork, Seafood, Herbs, Breads, Wine
Yield: 4 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
Few drops of fresh squeezed
- lemon juice
4 tb Red wine vinegar
2 ts Fine chopped garlic
2 tb Dijon-style mustard
2 ts Fine chopped rosemary leaves
12 tb Olive oil
Salt & fresh ground pepper

MMMMM---------------------------SQUID--------------------------------
2 tb Olive oil
2 tb Fine chopped onion
2 tb Fine chopped celery
2 ts Fine chopped garlic
12 oz Can SPAM; diced fine
Salt & fresh ground white
- pepper; as needed
1 c Dry white wine
1/2 c Plain fine dried bread
- crumbs
2 ts Chopped thyme leaves
2 lb Squid tubes; cleaned

FOR THE VINAIGRETTE: Combine the lemon juice, vinegar,
garlic, mustard and rosemary in a small bowl. Slowly whisk
in the olive oil until incorporated. Season with salt and
pepper to taste.

FOR THE SQUID: Heat the oil in a medium saute pan or
skillet over medium heat. Add the onion, celery and
garlic; cook, stirring, for about 2 minutes, until the
onion and celery are translucent. Add the SPAM, stirring
gently to combine; season with salt and pepper to taste.

Add the wine and cook for 4 minutes, until it has reduced
so that the pan is almost completely dry. Sprinkle the
bread crumbs in the mixture so that it lightly binds
together. Add the thyme, stirring gently to combine. Taste
and adjust the seasoning, adding salt and pepper as
necessary. Remove from the heat and let the mixture cool.

Preheat the oven to 350ºF/175ºC.

Have several toothpicks and a shallow baking dish at hand.

Use your hands to stuff the cooled mixture in the squid
tubes, filling them halfway; use the toothpicks to close
each squid tube. Place the filled tubes in the baking dish
and drizzle a little of the rosemary vinaigrette over
them. Bake for 15 to 18 minutes, then pull the toothpicks
out of the squid, which should be opaque. Transfer the
squid tubes to a serving platter and spoon half of the
vinaigrette over them; serve the remaining vinaigrette at
the table.

No attribution given on the recipe - but, if it's not
from Jim Bodle it should be as it combines two of his
favourite things ... SPAM and squid.

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... Idleness is not the root of all evil - it is rather the only true good.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: BBQ was: Chinese, curry,
By: Dave Drum to Ben Collver on Mon Oct 20 2025 06:11 am

If you think that was bad - I just banged in and queued up a 60 recipe
list by Taste of Home for No Egg Breakfasts. Some of those recipes I'd eschew for breakfast and some I wouldn't put in my face even at gunpoint.

Wow, that sounds pretty bad! May as well eat maple bars & coffee.

(the sorta-kinda meat not the email), Maple syrple, and squid. I once said to him that he was espousing those items to generate business for his day time job as a coroner. Bv)=

Thanks for the stories about Jim and the LOL :D

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

Title: Heart Attack Cake
Categories: Cakes
Yield: 1 Cake

20 oz Bittersweet dark chocolate
1 1/4 c Superfine sugar
1 lb Unsalted butter
2 oz Grand Marnier
10 Egg yolks; room temperature
10 Egg whites;
- room temperature
1/4 c Superfine sugar
Powdered sugar

Melt chocolate in top of double boiler over very low heat. When
chocolate has melted, whisk in 1-1/4 cups of sugar, mixing well
until sugar has dissolved. Whisk in butter and melt, stirring
often. When butter is completely incorporated, remove mixture from
fire and whisk in Grand Marnier.

Whip egg yolks in mixing bowl until light and fluffy. Slowly add
chocolate mixture to egg yolks, whipping constantly until fully
incorporated. Set aside. Whip egg whites in another mixing bowl
until foamy and add remaining 1/4 cup sugar. Continue whipping
until stiff.

Place egg whites in bowl with chocolate and fold together. When
mixture is smooth and all lumps are gone, pour into buttered and
floured 12" spring form pan. Bake at 275?F for 3 hours.

Remove from oven, let rest 20 minutes. Invert onto plate and remove
form. Dust with powdered sugar and serve with vanilla sauce and/or
raspberry puree, if desired.

Recipe FROM: <ftp://ftp.idiscover.co.uk/pub/food/mealmaster/
recipes/mmkah001.zip>

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

Hello, Dave!

Replying to a message of Dave Drum to Ben Collver:

No attribution given on the recipe

I have seen some of your personal recipes floating around the Internet without attribution.

I like this recipe but without the lean and fat-free ingredients...

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

Title: Creamy Linguine with Ham
Categories: Luncheon, Main dishes, Pasta, Pork & ham
Yield: 4 Servings

1 Zucchini; halved and sliced
2 oz Lean ham; julienned
1/3 c Fat-free chicken broth
1/3 c Fat-free mayonnaise
1/4 ts Black pepper
8 oz Linguine; cooked

Coat a skillet with nonstick spray. Add zucchini and ham, saute over
medium high-heat until zucchini is crisp-tender, about 4 minutes.

Whisk broth, mayonnaise and pepper blend until smooth. Toss zucchini,
ham and mayonnaise mixture with hot linguine.

Recipe by: Quick and Healthy Cooking, Summer 1995

Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on
Jun 11, 1998, converted by MM_Buster v2.0l.

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

No attribution given on the recipe

I have seen some of your personal recipes floating around
the Internet without attribution.

I put "credits" on ther recipes I post as a matter of courtesy (and
sometimes as a matter of assigning blame). It costs nothing either way.

I like this recipe but without the lean and fat-free ingredients...

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

Title: Creamy Linguine with Ham
Categories: Luncheon, Main dishes, Pasta, Pork & ham
Yield: 4 Servings

1 Zucchini; halved and sliced
2 oz Lean ham; julienned
1/3 c Fat-free chicken broth
1/3 c Fat-free mayonnaise
1/4 ts Black pepper
8 oz Linguine; cooked

I'd probably find something to swap for the squash, as well. These "fat
free" folkers forget that fat carries flavour. Really. Of course you
can get ridiculous with it.

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

Title: Southern Fried Deep-Fat Fried Fat
Categories: Pork, Breads, Snacks
Yield: 16 Servings

1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt

Cut the ham fat into 16 equal, squarish pieces. Set
aside.

Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360ºF/180ºC
......

Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.

When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.

Serve hot.

If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.

Serve with your favourite hot-pepper sauce on the side.

FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.

Uncle Dirty Dave's Kitchen

MMMMM

... I listed three taverns as dependants on my tax return.
___ MultiMail/Win v0.52

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* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

I put "credits" on ther recipes I post as a matter of courtesy (and sometimes as a matter of assigning blame). It costs nothing either
way.

I know. I'm one of those who believes in gining credit where credit is due.

I'd probably find something to swap for the squash, as well. These
"fat free" folkers forget that fat carries flavour. Really. Of course
you can get ridiculous with it.

Yeah, that's why marbled steaks are so delicious!

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

1 lb Asparagus
3 ea Scallions, sliced
1 tb Oil
1 ts Basil
1/4 c Almonds or walnuts
1/2 c Breadcrumbs
1/2 ts Salt
1/4 c Cooked rice or bulgur
2 tb Stock or water

Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set
aside to cool.

Saute scallions in oil until soft & stir in basil. Set aside.

Preheat oven to 250F.

Place almonds on a baking sheet & toast until lightly browned. Grind
to a fine meal in a food processor.

In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
in the stock. Add steamed asparagus & scallion mixture. Mix well.

Heat a lightly oiled griddle over medium-high heat. Drop by
spoonfuls onto the preheated surface & spread to form patties. Cook
until brown on each side. Serve hot, stuffed into pita breads with
slices of tomatoes & sprouts.

Adapted from "Vegetarian Gourmet" Spring, 1994

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I put "credits" on ther recipes I post as a matter of courtesy (and sometimes as a matter of assigning blame). It costs nothing either
way.

I know. I'm one of those who believes in gining credit where credit is due.

I'd probably find something to swap for the squash, as well. These
"fat free" folkers forget that fat carries flavour. Really. Of course
you can get ridiculous with it.

Yeah, that's why marbled steaks are so delicious!

Never met a steak I didn't like. Even an old, tough as boot leather,
bottom round sreak gives you something to chew on all afternon and a
sense of accomplishment after it has been choked down. Bv)=

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

Should,t you have posted this one to Ben? I'm an omnivore with leanings
toward the carnivore side.

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

Title: Bacon-Wrapped Sriracha Asparagus
Categories: Five, Sides, Pork, Vegetables, Chilies
Yield: 15 Servings

1 lb Sliced smoked bacon
1 lb Fresh asparagus spears;
- trimmed
5 tb Shark Brand Sriracha sauce *

* "Rooster" (Huy Fong) sauce may be substituted but be
sure to stir into it a healthy pinch of garlic powder.
- UDD

Preheat grill for medium heat and lightly oil the grate.

Divide asparagus into sets of 3 spears; push 1 toothpick
through the asparagus bases and 1 toothpick near the tops
to secure the sets.

Spread about 1 teaspoon sriracha sauce along the entire
length of each slice of bacon.

Secure a slice of bacon to the asparagus using the
toothpick at the base of the asparagus and wrap bacon,
sriracha-side facing inwards, around asparagus, securing
the other end of the bacon to the top toothpick; repeat
with remaining bacon and asparagus. Place wrapped
asparagus sets in the bottom of a disposable aluminum foil
pan.

Cook on the preheated grill, turning asparagus sets
occasionally, until bacon is cooked through and crisp,
about 20 minutes.

Recipe by: Donald Duboo

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Law of Supply: It's yours if you don't need nor want it.
___ MultiMail/Win v0.52

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