TZUTC: -0700   
   MSGID: 34375.fidonet_cooking@1:105/500 2d5abf79   
   REPLY: 156787.cooking@1:218/700 2d5c6312   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: Re: Hunter's Stew   
     By: Dave Drum to Ben Collver on Sun Oct 19 2025 04:16 am   
      
   DD> And just when I was feeling smug learned that   
   DD> there were also Hunan and Peking styles to sample/experience.   
   DD> Oh, my ever expanding waistline.   
      
   LOL!   
      
   I remember liking Hunan and Szechwan styles for their spice levels.   
      
   DD> 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.   
      
   DD> I wish people who do curry recipes would specify *which* curry spice   
   DD> is to be used. There is as wide a variance in curry as there is in   
   DD> 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   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426