TZUTC: -0800   
   MSGID: 35504.fidonet_cooking@1:105/500 2dd81a49   
   REPLY: 1:396/45.28 35527e0c   
   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 Tue Jan 20 2026 12:36 pm   
      
   RH> That was a long time before any of us knew him. He was also big into   
   RH> Commodore computers, especially the Amigas. Steve started with a Commodore   
   RH> 64; when he switched to a PC, he gave Dave a lot of no longer used by us   
   RH> equipment. Met him at a Cracker Barrel, our first experience with one of   
   RH> them. (G)   
      
   That's cool that he was enthusiastic about Commodore computers.  I've never   
   touched an Amiga, but i played arcade cames loaded from cassette tape on a   
   VIC-20.  Also, a friend handed down a Commodore 128 to me, which i gave to   
   another friend.  I kind of wish i had held onto the Commodore 128 because i   
   think its dual-CPU architecture is technically interesting.   
      
   My Dad was a computer professional all his adult career, and that VIC-20   
   was the first home computer he ever owned.  The one that William Shatner   
   hawked on TV.  Dad told me later that he was pretty excited to get a   
   computer of his very own.  He and Mom worked together to make a video game   
   about logging trees.  She made the graphics and he wrote the code.   
      
   Did UDD ever tell you what he ended up doing with those C=64's?  I knew   
   someone who used an obsolete computer in their kitchen for recipes.   
      
   RH> OK, thanks. We have a new Indian restaurant in Wake Forest, went to it a   
   RH> few weeks ago. I asked for a heat level 5 (They said they'd do 1-10) for   
   RH> butter chicken but will probably drop back to a 4 next time we go. It was   
   RH> good, just a bit hotter than I like.   
      
   I like to leave the chiles whole so that people can pick them out and   
   self-adjust the heat level.  Not that this applies to Chaat Masala.   
      
   Yesterday my cousin took me to a place where i got bok choy and snap peas   
   that were a little past date.  I planned to make fake Chinese food using   
   spaghetti noodles, but Mom dug out some actual Chinese noodles from the   
   cupboard.  I julienned carrots, onions, washed & sliced the bok choy, and   
   trimmed & halved the snap peas cross-wise.  I sauteed the carrots and   
   onions together in a large wok-like frying pan.  Then i added the   
   remaining vegetables, garlic, ginger paste, and 6 whole arbol chiles.  I   
   boiled the noodles for 2-1/2 minutes, drained them, and turned them into   
   the frying pan. Later i added Braggs aminos, sesame oil, and walnuts.  It   
   turned out well and everyone ate seconds.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creole Pork Sausage   
    Categories: Cajun, Sausages   
         Yield: 18 Servings   
       
         4 lb Lean fresh pork, butt, or   
              - shoulder   
         2 lb Fresh pork fat   
         2 c  Onion; finely minced   
     1 1/2 tb Garlic; finely minced   
     1 1/2 ts Cayenne   
       1/2 ts Chili powder   
         1 ts Crushed red pepper flakes   
         8 ts Salt   
         2 ts Red pepper; freshly ground   
         2 ts Dried thyme leaves; crushed   
         5 tb Parsley; finely chopped   
         3    Bay leaves; finely crushed   
       1/2 ts Allspice   
           sm Sausage casing (9')   
              - (optional)   
       
     This Creole pork sausage is an old local favorite dating back to the   
     19th Century, but isn't as easy to find as it once was. It would seem   
     to have come to Louisiana with the Spanish, and was adapted to local   
     custom and ingredients; the term is similar to the Spanish chorizo.   
     It's great with white or red beans, and good for breakfast too, with   
     eggs!   
        
     Cut the pork at fatback into small pieces. Mix together and run once   
     through the coarse disc of a meat grinder, into a large bowl. Add the   
     seasonings and mix thoroughly until the stuffing is very smooth and   
     well-blended.   
        
     Make into patties, and use within three days or freeze.   
        
     Also, you can stuff the chaurice into casings; make each sausage   
     about 6" in length.   
        
     Recipe by Chef John Folse, Gumbo Pages   
        
     Posted by: Ed P    
        
     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