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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Before I   
    DD> got all confuserised my go-to cookery tomes were the plaid covered BH&G   
    DD> cookbook, New York Times cookbook from the Craig Claiborne/Mark Bittman   
    DD> era and Joy of Cooking. But, I had a whole shelf (or more) of cookery   
    DD> volumes...   
      
    BC> Recently i saw that New York Times cookbook in a free pile.  I've seen   
    BC> those plaid covered cookbooks too.  You used past tense.  Does that   
    BC> mean you're fully confuserised now?  I watched a video about WAIS,   
    BC> which was early adopter software for creating distributed search   
    BC> engines.  It would pull data from multiple sources, and the interviewee   
    BC> mentioned a searchable recipe database among other things.  At this   
    BC> time it seems i have no scarcity of cookbooks, but sometimes i wonder   
    BC> if i had to choose one for a "deserted island" scenario, which would i   
    BC> choose?  Chances are i would choose one of those hand-written   
    BC> hand-illustrated cookbooks for its sentimental value rather than its   
    BC> functional value.   
      
   The plaid guys got a fresh edition evey year. Dunno if it's still being    
   published or not. For actual printed stuff I still have my "Tsatr of   
   Gloucester" cookbook  that I picked up om a visit to Cape Ann. I've not   
   finished pounding the lasy of the recipes into the Meal Muncher. And I   
   have a few recipe cards that I've brought home from various grocery    
   shopping trips. But, that are mostly available on-line new.   
      
   Even good ol' stuck-in-the-50s Humphrey's Market.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye   
    Categories: Beef, Vegetables, Cheese, Pork, Citrus   
         Yield: 2 Servings   
       
        16 oz Ribeye steak   
         1 c  Crumbled blue cheese   
         1 md Onion; diced   
       1/4 lb Thick sliced bacon; rough   
              - chopped   
         1 tb Worcestershire sauce   
         2 tb Orange juice   
       
     Caramelize bacon and onion in a pot.   
        
     Mix blue cheese, Worcestershire, and orange juice in a   
     separate bowl.   
        
     Sear ribeye on both sides to create a crust.   
        
     Top the steak with the blue cheese, bacon, and onion   
     mixture.   
        
     Roast in the oven for 15 minutes (medium rare).   
        
     UDD NOTES: This is a horrid way to treat an honest rib-   
     eye steak. I used, instead chuck steak (not chuck-eye,   
     which is nearly as good as rib-eye) or sirloin.   
        
     RECIPE FROM: https://humphreysmarket.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... January 6, 2021. ANOTHER day that will live in infamy!   
   --- MultiMail/Win v0.52   
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