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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 25,224 of 26,839    |
|    Dave Drum to All    |
|    Thanksgiving Favorites 08    |
|    14 Nov 25 03:52:19    |
      TZUTC: -0800       MSGID: 157407.cooking@1:218/700 2d7eb4d2       PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944       TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944       BBSID: REALITY       CHRS: UTF-8 4       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Vermont Cheddar Mashed Potatoes        Categories: Potatoes, Dairy, Cheese        Yield: 9 Servings                3 lb Medium russet potatoes;        - peeled, quartered        3/4 lb Vermont aged white Cheddar;        - grated        1/2 ts Baking powder        1 ts Salt        Black pepper        pn Cayenne        pn Grated nutmeg        6 tb Unsalted butter; melted        3/4 c Heavy cream; heated        2 lg Eggs; lightly beaten                Boil potatoes in well-salted water until tender, about 15        minutes. Drain well in a colander and place in the bowl of        a stand mixer with a wire whisk attachment. Beat at medium        speed for 2 to 3 minutes to allow steam to escape.                Turn off mixer and add cheese, baking powder, salt,        pepper, cayenne and nutmeg. Beat again for a minute or so.                Add butter and cream, mixing slowly, then increase speed        to medium and drizzle in beaten eggs. Stop and scrape down        bowl with rubber spatula to make sure ingredients are        incorporated evenly. Beat at medium-high speed until        mixture is smooth, 2 to 3 minutes.                Serve immediately in a heated bowl. Alternatively,        transfer potatoes to a 2-quart baking dish, cover with        foil and let stand at room temperature. Reheat for 30 to        40 minutes @ 350°F/175°C, until piping hot. (If you want        the top browned, remove foil halfway through baking.        Otherwise give the potatoes a stir before serving.)                By David Tanis                Yield: 8 to 10 servings                RECIPE FROM: https://cooking.nytimes.com                Uncle Dirty Dave's Archives               MMMMM              ... They say to act your age, and when you do they get mad.       --- MultiMail/Win v0.52        * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)       SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/5016 128/187       SEEN-BY: 129/14 305 153/7715 154/110 214/22 218/0 1 109 215 601 610       SEEN-BY: 218/700 810 840 860 880 900 226/30 227/114 229/110 206 300       SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111       SEEN-BY: 292/854 301/1 320/219 322/757 342/200 396/45 460/58 633/280       SEEN-BY: 712/848 902/26 5020/400 5075/35       PATH: 218/700 229/426           |
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