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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 23,998 of 26,839   
   Dave Drum to Ruth Haffly   
   Re: Golden Corral-Part 2   
   24 Sep 25 10:40:00   
   
   CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57051fcc   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD>  Teenager grand daughters. You'll be a great granny before you can say   
    DD>  "Bob's your uncle!".   Bv)=   
      
    RH> Their older brother is married but they've said that they want to wait   
    RH> a while before having children. Rachel said that the cost of living is   
    RH> extremely high out there so I guess they're trying to establish a   
    RH> secure financial foundation first.   
      
   If we waited for that very little would ever get done.  Bv)=   
      
    RH> We had a lot of food left over so made a good sized donation to the   
    RH> local fire department, sent a lot home with one family so mom didn't   
    RH> have to cook, more went with one of Steve's radio buddies and his wife   
    RH> who were a big help in setting up and tearing down. We still brought   
    RH> some home. (G)   
      
    DD> Does the fire department eat it or pass it out to the needy?   
      
    RH> It was for them to eat, couldn't really pass it out the way it was set   
    RH> up.   
      
    DD> I cleaned the 'fridge yesterday. Amazing how much space can be freed   
    DD> up. And how many bowls and containers can be put back into service.   
      
    RH> I know the feeling. (G)   
      
   I told Dennis that the clear-out was gong to be a regular thing. And if   
   he stashed something  to eat it (or share it with the mutts) within two   
   weeks or - into the bin with it. We'll see how that plays out.   
      
    DD> Here's a pair that should go well together ....   
      
    DD>       Title: Great Grandma Rita's Meatballs   
    DD>  Categories: Beef, Pork, Meatballs, Herbs, Cheese   
    DD>       Yield: 8 servings   
      
    RH> Close to what Steve's mom made and gave me the recipe but I use Romano   
    RH> cheese and no pork.   
      
    DD>       Title: Great-Grandmother Genevieve's Spaghetti Sauce.   
    DD>  Categories: Sauces, Vegetables, Herbs   
    DD>       Yield: 1 Gallon   
      
    RH> Not quite the one I make but interesting, might have to try it on a   
    RH> smaller scale.   
      
   Here's *my* personal meatball reci0pe. I do use pork ... and beef.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dirty Dave's Meatballs   
    Categories: Five, Pork, Breads, Cheese   
         Yield: 2 1/2 pounds   
       
         2 lb Bulk Italian sausage; mild   
              - or hot, your choice   
              +=OR=+   
         1 lb Bulk Italian Sausage   
              +=AND=+   
         1 lb Ground chuck-grade beef   
         1 c  Fresh breadcrumbs   
       3/4 c  Fine grated Parmesan cheese   
              Olive oil   
       
     In a large bowl, mix all ingredients except olive oil by   
     hand, using a light touch. Take a portion of meat in hand,   
     and roll between palms to form a ball that is firm packed   
     but not compressed. Repeat, making each meatball about 1   
     inch in diameter.   
        
     In a large, heavy pot heat olive oil over medium-high heat.   
     When it shimmers, add meatballs in batches. Do not crowd.   
     Brown well on bottoms before turning, or meatballs will   
     break apart. Continue cooking until browned all over.   
        
     Remove meatballs to a plate as each batch is finished. Let   
     meatballs cool slightly; cover and refrigerate or freeze   
     until needed.   
        
     Yields: About 60 one-inch meatballs or 30 two-inch (for   
     :       use in spaghetti & meatballs.   
        
     Dave's Notes: Make your fresh breadcrumbs from any   
     nearly stale bread you have around the kitchen. Use your   
     food processor to get the texture you want. For this   
     recipe a medium grind seems to work best.   
        
     You can use any Parmesan cheese you like. The stuff from   
     the pre-grated cans works here. You can also use   
     mixtures of Parmesan with other cheeses. I use a store   
     brand Parmesan, Romano and Asiago blend to good effect.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
    RH> ... Two wrongs don't make a right but, two Wrights made an aeroplane   
      
      
   ... Two wrongs do not make a right but three rights make a left.   
   --- MultiMail/Win v0.52   
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