TZUTC: -0800   
   MSGID: 35485.fidonet_cooking@1:105/500 2dd55760   
   REPLY: 1:396/45.28 70fb6fce   
   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: Uncle Dirty Dave   
     By: Ruth Haffly to Ben Collver on Sun Jan 18 2026 04:39 pm   
      
   Hi Ruth,   
      
   RH> Very much so. I don't know how long you've read the echo to pick up on   
   RH> what he did over his years but he had quite an interesting life. He served   
   RH> in the US Navy, was a big rig truck driver, newspaper publisher, movie   
   RH> theater projectionist and not sure what all else before retiring at age   
   RH> 62. Found out he was bored so started to work for an auto supply store,   
   RH> just retired from that this past fall after 20 years. Had a number of   
   RH> health issues over the years, some stemming from being a smoker in his   
   RH> younger days but lived a very full life.   
      
   I knew about UDD being in the Navy, being a truck driver, a newspaper   
   publisher, and working in his retirement at AutoZone.  I did not know about   
   his history as a movie theater projectionist.   
      
   RH> Looks good but what, exactly, (know it's an Asian seasoning but is it   
   RH> easily obtainable?) is Chaat masala? Where would I find it; I don't know   
   RH> of any Indian/Pakistani grocery stores in the area?   
      
   Chaat Masala literally translates to Snack Spice.  For best results, make   
   your own.  I used some that my mother made.  Here are recipes:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Chaat Masala   
    Categories: Indian, Spices   
         Yield: 4 Tablespoon   
       
         1 tb Coriander seeds   
         1 tb Cumin seeds   
         1 tb Black peppercorns   
         1 tb Dry mango powder   
       1/2 tb Fennel seeds   
       1/2 tb Black salt   
       1/2 tb Table salt   
         2    Dried red chiles -OR-   
         2 ts Chili flakes   
       
     Preparation time: 5 minutes   
        
     This homemade chaat masala powder is a quick spice mix that adds a   
     perfect balance of tang, heat, and saltiness to Indian street food,   
     fruits, and snacks. Made with simple pantry spices, it's fresh,   
     aromatic, and far better than store-bought versions!   
        
     Add all ingredients to a spice or coffee grinder and blend until fine   
     and smooth.   
        
     Pour into a clean, airtight jar and keep in a cool, dry spot.   
        
     Recipe by Famidha Ashraf   
        
     Recipe FROM:    
        
     See also:    
       
   MMMMM   
       
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chaat Masala   
    Categories: Indian, Spices   
         Yield: 1 Batch   
       
         1 tb Cumin seeds   
         1 ts Coriander seeds   
       1/2 ts Fennel seeds   
       1/2 ts Dried mint   
         2 ts Black salt (kala namak)   
         1 tb Mango (amchoor) powder   
       1/2 ts Black pepper;   
              - preferably whole   
         1 ts Kashmiri chili powder   
       1/2 ts Ginger powder   
       
     Roast cumin, coriander, and fennel one after another in a pan until   
     they turn slightly more brown.   
        
     Combine roasted seeds with other spices and grind to a fine powder in   
     a spice grinder or something similar.   
        
     Notes:   
        
     This recipe is supposed to include asafoetida powder, but I didn't   
     have any, so I may update it at a later date.   
        
     Roasting the seeds is always better, but it will work with pre-ground   
     spices as well.   
        
     Recipe FROM:   
        
       
   MMMMM   
       
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Chaat Masala (Hot & Tangy Indian Spice Blend)   
    Categories: Indian, Spices   
         Yield: 3 /4 cups   
       
       1/4 c  Coriander seeds   
       1/4 c  Cumin seeds   
         5    Whole dried red kashmiri   
              - chillies; up to 6,   
              - remove stems,   
              - adjust to taste   
       1/2 ts Ajwain (carrom) seeds;   
              - scant   
         1 tb Whole black peppercorns   
         1 sm Green cardamom   
         1 sm Clove   
         1    Cinnamon stick (1/4")   
     2 1/2 tb Amchoor (dry mango powder)   
       1/4 ts Citric acid powder; scant   
         1 ts Kashmiri chilli powder or   
              - paprika   
       1/2 ts Kala namak (black salt);   
              - available in indian stores   
              - (optional)   
         2    Dried mint leaves; up to 3   
         2 tb Salt; or to taste   
       
     Use newly bought spices for this recipe. If the spices are more than 6   
     months old, the blend will come out bitter.   
        
     In a dry skillet, lightly dry roast coriander seeds, cumin seeds,   
     whole chillies, ajwain, peppercorns, cardamom, cloves, and cinnamon   
     stick. Dry roast each spice one at a time, separately, on low heat.   
     Do not let the spices turn brown. Let cool completely.   
        
     Put the roasted spices along with other items into dry coffee grinder   
     or spice grinder and blitz to a fine powder.   
        
     Store in air tight container at room temperature for up to 6 months.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   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 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426