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   MSGID: 54259.fido-cooking@1:3634/12 2d5c2374   
   REPLY: 34375.fidonet_cooking@1:105/500 2d5abf79   
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   -=> Ben Collver wrote to Dave Drum <=-   
      
    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.   
      
    BC> LOL!   
      
    BC> I remember liking Hunan and Szechwan styles for their spice levels.   
      
   Cantonese style is all about the sauces. Oh, yeahhhhh ...   
      
    DD> Pull a gun on Sam Sifton - the editor. Not me.   
      
    BC> Ha!  Maybe the selection is wishful thinking.  The way some people   
    BC> 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.   
      
    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.   
      
    BC> I remember we had this conversation before.  I suggested that if   
    BC> unspecified then it should be the generic yellow stuff found in the   
    BC> grocery store spice aisle.  I find that yellow stuff serviceable but   
    BC> it's not my favorite ever. I generally stick with Indian styles and   
    BC> 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.   
      
    BC> You're the one who taught me the distinction between chile powder and   
    BC> chili powder.   
      
    BC> Speaking of chile powder, i'd probably want to add some to this recipe:   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Jim's Maple Barbecue Sauce   
    BC>  Categories: Sauces   
    BC>       Yield: 1 Batch   
      
    BC>     1/2 c  Vinegar   
    BC>       3 tb Worcestershire sauce *   
    BC>     3/4 c  Maple syrup **   
    BC>       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.   
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