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   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Got an e-mail from Mark yesterday to see if I was alraight since I had   
    DD> rot "rung his chimes" for some time. I thought it was a neat thing to   
    DD> do but I'm still not vadding his board back to my list.   
      
    RH> We've been with him since some point (no pun intended) while we were in   
    RH> Hawaii. Before that we'd been pointing off a friend in AZ for years.   
      
   Sean Dennis' "Outpost" is my 'main' board. When Ed Koon had Dos's up and   
   running (and available via interweb browser) I called a couple of regular   
   boards and used Dov's to check that what I had posted made it to the rest   
   of the world. Then he went so far to the right politically that his BBS  fell   
   of the edge of the world. And Janis died, so her Prizm BBS went away. BBS   
   *and a couple mailing lists) is about my only form of "social media. That   
   probably qualifies me as a "gen uine old phart".  Bv)=   
      
    RH> Not a big deal this week as we're working on pulling everything in   
    RH> place to celebrate our 50th anniversary on Saturday. All sorts of odds   
    RH> and ends to do like figuring amounts of food/drink and ordering/buying,   
    RH> number of tables to set up in the Legion building main room, buying   
    RH> decorations, and so on. Couldn't get a reservation for dinner afterward   
    RH> at the restaurant we wanted so will be trying another steakhouse in the   
    RH> Raleigh area.   
       
    Golden anniversaries are *always* a big deal. The really rare one is   
    the Diamond Jubilee. I can remember only one in this area. He was near   
    his personal century mark and she was abot five years younger.   
      
    DD> I can't get my mind wrapped around doing anything for 50 years. At the   
    DD> same time I just realised last week that I've been at my current job   
    DD> for 20 years.   
      
    RH> One day at a time adds up. We tried a new to us steakhouse in Raliegh   
    RH> for dinner Saturday night. Food was good but they had so many tables   
    RH> crowded into it, and a low ceiling, made hearing even the person beside   
       
   If I visit an eatery and there is a noise level so as to make conversation   
   difficult you can bet I'll not return there voluntarily. Dining out is as   
   much a social occasion as a fuelling the body event.   
       
    RH> you a challenge. Also, parking in that part of Raleigh is a challenge,   
    RH> especially when there's an event going on. But, we did well by the   
    RH> meal; Steve ordered a NZ elk chop, something we'd never seen on a menu   
    RH> before. The place is pricy--order your meat, then sides for the table   
    RH> plus appetisers, some of them by the piece. Our son in law grabbed the   
    RH> check before Steve could so we've no idea of the final total.   
      
   Non-chain steak joints are getting thin on the ground in these parts.   
   And the chains, Alexander's, Longhorn, Ponderosa, Bonana, etc. are now   
   using their (former) locations for something else - even if still in the   
   food business.    
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dave's Salisbury "Steak"   
    Categories: Beef, Pork, Vegetables, Soups, Breads   
         Yield: 4 Servings   
       
    10 3/4 oz Can cream of mushroom soup   
         1 tb Yellow "prepared" mustard   
         2 ts Worcestershire sauce   
         1 ts Prepared cream-style   
              - grated horseradish   
         1 lg Egg   
       1/4 c  Dry bread crumbs   
       1/2 c  Minced onion   
              Salt & pepper   
     1 1/2 lb Chilli grind beef chuck *   
       1/2 lb Mild Italian sausage   
         2 tb Oil   
       1/2 c  Water; as needed   
              Chopped fresh parsley or   
              - sliced green onion tops   
              - (preferred) as garnish   
       
     * Chilli grind can be hard to find. If your store has a   
     "service meat" counter ask for a nice shoulder clod to   
     be put through thei coarse plate twice. The result will   
     be a texture a bit coarser (and chewier) than typical   
     fine-ground "hamburger" meat. - UDD   
        
     In a bowl, combine the soup, mustard, Worcestershire   
     sauce and horseradish; blend well with a whisk.   
     Set aside.   
        
     In another bowl, lightly beat the egg. Add bread crumbs,   
     onion, salt, pepper and 1/4 cup of the soup mixture.   
        
     Add meats and mix well. Shape into four (8 oz) patties.   
        
     In a large skillet, cook the pucks in oil to desired   
     doneness; drain and reserve.   
        
     Combine remaining soup mixture in the skillet with water   
     as needed; pour over patties. Return "steaks" to the pan,   
     cover and cook over low heat for 10-15 minutes or until   
     meat is heated through. Remove to Plates spoon pan sauce   
     over meat. Garnish with parsley and/or green onion tops.   
        
     NOTE: This is my own take on Salisbury Steak. It is very   
     much upgraded from the mystery meat "Salisbury Steak"   
     that I used to be served in school cafeterias/lunchrooms.   
        
     It can be prepared ahead, kept in the refrigerator and   
     warmed up later. -- UDD   
        
     Serves: 4 hungry people   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
      
   ... "And that's the world in a nutshell, an appropriate receptacle." Stan    
   Dunn   
   --- MultiMail/Win v0.52   
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