Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Tue Feb 11 2025 05:02:30

That made me read all the way thru the instrructions to finkd out what
was the deal with the "Broken Rice". Now I know how the recipe writer
does it. But, I still don't see why.

From: https://en.wikipedia.org/wiki/Broken_rice

Mechanical separators are used to separate the broken grains from the
whole grains and sort them by size.

The broken varieties are often less expensive, and so are preferred by
poorer consumers, but they are also eaten by choice, with some cookbooks describing how to break unbroken rice to produce the desired texture or
speed cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli (Uxrs75)
Categories: Chilli
Yield: 1 Batch

1 kg Extra lean ground beef
- (approximate)
500 g Meatloaf mix (approximate)
1 md Cooking onion
4 Celery ribs; chopped
1 cl Garlic
1 cn Kidney beans
1 cn Heinz chili-style beans
1 cn Dark red kidney beans
1 cn Pinto beans
1 tb Chili powder
1 cn Condensed tomato soup
1 c Water
1 cn Diced tomatoes
1 Pepper; chopped
15 ml Unsweetened chocolate
- (1/2 oz)

Separately brown the ground beef, and meatloaf mix, in 1 tb of
cooking oil each, using a frying pan. Once done, transfer each in
turn to a large pot.

Add all ingredients, except the unsweetened chocolate, to the pot, and
bring the contents to a low boil.

Once the contents are boiling, reduce the heat, and simmer on low for
3 to 4 hours, stirring occasionally.

About 15 minutes before you are done the simmering, add the
chocolate, and stir.

Recipe FROM: <gopher://sdf.org/0/users/uxrs75/recipes/chili.txt>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

That made me read all the way thru the instrructions to finkd out what
was the deal with the "Broken Rice". Now I know how the recipe writer
does it. But, I still don't see why.

From: https://en.wikipedia.org/wiki/Broken_rice

Mechanical separators are used to separate the broken grains from the
whole grains and sort them by size.

The broken varieties are often less expensive, and so are preferred by poorer consumers, but they are also eaten by choice, with some cookbooks describing how to break unbroken rice to produce the desired texture or speed cooking.

Every culinary novelty has its champion.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli (Uxrs75)
Categories: Chilli
Yield: 1 Batch

This nwould nmake a reasonable pot of chilli - if you left the kidley beenz
fir bean salad abd stick with red, black and pinto beans for chilli.

\MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Hot Pants Chilli
Categories: Beef, Vegetables, Beer, Chilies, Herbs
Yield: 6 servings

4 lb Beef stew meat; ground once
3 lg Onions; chopped
2 tb Oil
Salt & pepper
2 ts (heaping) cumin seeds
6 cl Garlic
Water
14 oz Can tomatoes
1 ts Sugar
6 oz Beer
4 oz (2 env) Vanco chilli spice
1 oz (sm env) Vanco chilli spice
3 ts Mole paste
1 ts Tabasco sauce
1 ts salt
1 qt Water
4 Jalapenos; chopped
1/2 c Masa (corn flour)
Water

In a pot, brown the meat and onions in the oil. Season
with salt and pepper to taste.

Using a molcajete (mortar and pestle), grind the comino
seeds and the garlic with a little water and add to the
meat.

In a blender, combine the tomatoes, sugar, beer, chili
seasoning, and chili seasoning and chili powder. Add the
mixture to the meat.

Add the mole paste, Tabasco, salt, water and jalapenos
and cook for 2 1/2 hours, stirring well from time to
time.

At the end of the cooking time, make a runny paste of
masa and water and add it to the chili. This will
thicken the chili, but stir it fast or it will be lumpy.
Cook 30 minutes more.

Yields 6 servings.

Allegani Jani Schofield from Fredericksburg, Texas
Winner 1974 CASI Terlingua Cook-off

RECIPE FROM: https://www.texascooking.com

Uncle Dirty Dave's Archives

MMMMM

You failed-your fart was not silent, my nose heard it's deafening noise.
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Thu Feb 13 2025 05:32 pm

Title: Hot Pants Chilli

Here's a chli-ish recipe. This part amused me:

"Turn fire off at night."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cowboy Beans
Categories: Beans
Yield: 1 Batch

2 lb Dried pinto beans
1/2 lb Salt pork; slashed into a
- fan shape
1/2 lb Ham, hamhock, or bacon;
- up to 1 lb
2 md Onions; coarsely chopped
2 Jalapenos; up to 3,
- canned or fresh seeded,
- finely chopped
1 Fresh green chilies;
- up to 3,
- seeded and chopped
1 tb Worcestershire sauce
1 1/2 oz Chili powder (1/2 bottle)
Salt; to taste

Pick over beans for rocks; wash and soak overnight. Next morning,
cook in soaking water. Add remaining ingredients and enough fresh
water to cover the beans by about 2". Bring to boil, then reduce heat
and simmer. For 3 days stir and inhale the marvelous aroma from time
to time. Turn fire off at night. Keep covered at all times. Watch
water; you may have to add a little as you go along. Of course you
can eat these beans the first day, but here's the way the cowboys did
it: They ate a few the first day. Let them cool at night. Cooked them
the next day and then again. By the third day they were rubbing their
bellies and saying they sure as hell wished they'd waited, 'cause the
beans was just getting' good.

Recipe by The Only Texas Cookbook

MMMMM
--- SBBSecho 3.23-Win32
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/1)

Ben Collver wrote to Dave Drum <=-

Title: Hot Pants Chilli

Here's a chli-ish recipe. This part amused me:

"Turn fire off at night."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cowboy Beans
Categories: Beans
Yield: 1 Batch

Texas chauvinists will declaim proudly "There ain't no beans in Texas
chilli!" Often whilst spooning more pintoes into their serving of red.

And, truly, there are nop beans in "competition" chilli. To wit:

"Traditional Red Chili is defined by the International Chili Society as
any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and
PASTA which are strictly forbidden. No garnish is allowed."

Chilli was supposedly invernted by cooks on trail drives using foraged
chilies from along the trail to the railhead. These were used to cover
the tas6te/smell of unrefrigerated meat that was getting old. And as I
often remind those no-beans clowns the trail cook always has a pot of
beans going - beef was to sell for money. Beans were to feed the help.3
Unless an animal had to ber "put downm"/ Them there was meat until the
lack nof refrigeration made it impossible to eat.

Reference the beans scene from Blazing Saddles. Bv)=

No beans chilli is best used for .......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Coney Island Hot Dog Sauce
Categories: Beef, Vegetables, Chilies
Yield: 48 Servings

1 1/2 lb Finely ground beef
1 1/2 lb Minced beef heart
1 lb Suet
2 tb Minced garlic
1 tb Yellow mustard
6 oz Water
6 oz Tomato paste
3 tb Chilli spice mix
Salt & pepper

Render the suet in a large skillet and cook the hamburger
and beef heart until the meat has no pink left, stirring
to break up any hint of lumps.

Add the garlic and mustard. Mix the tomato paste with
the water and add to the skillet, stirring the while.
Now stir in the chilli spice and salt and pepper as you
wish. Continue to cook until the mixture is done.

Place in a stainless steel steam table vessel for serving
over good quality (preferably all-meat) hot dogs.

Stir sauce before dipping onto the sandwich so as to
incorporate plenty of red "oil" to soak into the good
quality buns. Top each Coney dog with yellow mustard
(unless it's for me) and chopped onions. And plenty of
napkins to catch the oil that wants to run down the
customer's arm and stain his shirt.

Uncle Dirty Dave's Kitchen

MMMMM

... I'm pining for a good tree pun. I wish they were more poplar.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00

Texas chauvinists will declaim proudly "There ain't no beans in Texas chilli!" Often whilst spooning more pintoes into their serving of red.

My sister introduced me to putting lentils in spaghetti, which i doubt is
a traditional Italian way to serve spaghetti, but i've taken a liking to
it. Adds some vegetable fiber and protein to the mix.

"Traditional Red Chili is defined by the International Chili Society as
any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and
PASTA which are strictly forbidden. No garnish is allowed."

Makes me wonder what they are afraid of. Are BEANS and PASTA all that good, that it will throw a chili competition off kilter?

Reference the beans scene from Blazing Saddles. Bv)=

I remember watching that movie as a kid, and indeed your recipe title
brought it to mind.

p.s. I just re-read the echo rules and realized that I have been posting
UTF-8 encoded recipes, which is expressedly forbidden! I will correct
that lapse in judgment.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Curry From Reunion
Categories: African, Chicken
Yield: 4 Servings

4 cl Garlic
4 Whole cloves
4 tb Peanut oil
6 Whole chicken thighs
2 md Onions; small mince
1 1/2 tb Ground turmeric
2 c Canned whole tomatoes with
- their juice; run through a
- blender until almost
- pureed
1/2 ts Dried thyme -OR-
1 ts Fresh thyme; if available
1 c Water (approximate)
Salt and freshly ground
- black pepper
1/2 c Fresh parsley; minced

Preheat the oven to 325?F.

Grind the garlic and cloves to a fine paste in a mortar and pestle.

On high heat, heat the peanut oil in a heavy, non-reactive oven-proof
skillet. Add the chicken, browning it well on both sides, about 10
minutes or longer. Add onions and cook until transparent, another 10
to 15 minutes, stirring constantly to prevent onions from burning.
Toss the turmeric and the garlic over the chicken and stir in. Cook
another 3 minutes. Add tomatoes and thyme, reduce the heat and cook
the tomatoes until bubbling. Stir the bottom of the pan to loosen any
browned bits.

Add water, salt, and pepper to the skillet, bring to a boil, cover,
and place skillet in oven. Cook about 45 minutes.

If sauce is still a bit too liquid, remove chicken to an oven-proof
serving dish, cover, and place in 200?F oven. Put skillet on a
burner turned to high heat and reduce the sauce until thickened.
Serve chicken, topped with lots of sauce and sprinkled with parsley,
sided with fluffy white rice.

Recipe by The Ethnic Paris Cookbook by Charlotte Puckett and Olivia
Kiang-Snaije

Recipe FROM: <https://gherkinstomatoes.com/2009/05/11/
chicken-curry-from-reunion-the-country/>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00

Texas chauvinists will declaim proudly "There ain't no beans in Texas chilli!" Often whilst spooning more pintoes into their serving of red.

My sister introduced me to putting lentils in spaghetti, which i doubt
is a traditional Italian way to serve spaghetti, but i've taken a
liking to it. Adds some vegetable fiber and protein to the mix.

I seldom do meatless pasta. And, to my certain knowledge, never lentils.
Still, something the keep in mind. If I'm doing no-meatd w/my pasta it's
more likely to be a pesto. The recipe belowcalls for "cut" pasta wgich
is 'shapes'. I usually do penne (angle cut small tubes) or rotino (cork screws).

"Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed."

Makes me wonder what they are afraid of. Are BEANS and PASTA all that good, that it will throw a chili competition off kilter?

I don't think they're afraid of an ything. Just that was the 'original' competition red chilli. There is also a "Home Style" with beans and/or
other dreck included. And chile verde made with green chilies - but NO
BEENZ as well as a Salsa category whichis nactually Pico de Gallo"

Reference the beans scene from Blazing Saddles. Bv)=

I remember watching that movie as a kid, and indeed your recipe title brought it to mind.

p.s. I just re-read the echo rules and realized that I have been
posting UTF-8 encoded recipes, which is expressedly forbidden! I will correct that lapse in judgment.

I tend to ;translate those as I see them. When I'm pounding in recipies
my fingertips automagically change out encoded or "high ascii" stuff for
what the normal eye expects. The only Encoded chatacter I use is the <ALT>
168 degree sign. Which looks like this 'º' (small circle w/bar under it). Until it hist yoiur OLR. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli-Walnut Pesto Pasta
Categories: Pasta, Vegetables, Nuts, Herbs, Citrus
Yield: 5 servings

Salt
4 c Broccoli florets
1 lb Cut pasta
1 Garlic clove; smashed
2 c (packed) fresh mint leaves
Black pepper
1/2 c Extra-virgin olive oil; more
- for serving
1 Lemon; zested, juiced
Parmigiano-Reggiano; for
- serving
1/2 c Walnuts; chopped

Bring a large saucepan of water to a boil over high
heat. Add 1/4 cup salt, then add the broccoli. Cook,
stirring occasionally, until bright green and just
tender, about 5 minutes. Use a spider or slotted spoon
to transfer to a food processor; keep the water boiling.

Drop the pasta into the boiling water and cook according
to the package’s directions for al dente. Reserve 1/2
cup pasta cooking water.

Meanwhile, add the garlic to the broccoli and pulse,
scraping the bowl occasionally, until smooth. Add the
mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse
until smooth, then add the oil with the machine running.

Drain the pasta well and transfer to a large bowl. Stir
in the pesto. Add 2 tablespoons lemon juice and 1/2
teaspoon each salt and pepper and toss until the pasta
is evenly coated. If the mixture seems thick, fold in
the reserved pasta water, 1 tablespoon at a time. The
mixture will thicken as it cools, so you want it to be
saucy. Season to taste with salt and pepper.

Divide among serving dishes and top with lemon zest,
then grate cheese over. Sprinkle with the walnuts, grind
more black pepper on top, then drizzle with olive oil.

Serve hot, warm or room temperature.

TIP: The pasta with the pesto will keep in the
refrigerator for up to 3 days. Garnish with the lemon
zest, cheese, walnuts, pepper and oil right before
serving. Note that the pesto will oxidize after a day
and darken into a khaki green. If packing for lunch, put
the pasta in an airtight container and scatter the
garnishes on top. If you want to keep the walnuts extra
crunchy, you can keep them separate and sprinkling them
on right before eating.

by Genevieve Ko

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... In Milwaukee "fancy" means "AYCE Friday fish fry with free slaw."
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sun Feb 16 2025 12:22:00

Until it hist yoiur OLR. Bv)=

OLR = Off-Line Reader?

Title: Broccoli-Walnut Pesto Pasta

Thanks, this recipe looks my style. Here's another broccoli walnut pesto recipe from recipesource.

Once while visiting a friend, they had an abundance of mint in the garden,
so i made mint pesto. Once i added all the other ingredients, it didn't
taste all that minty. It tasted surprisingly similar to basil pesto.
The difference was that with the numerous little mint leaves, it took
longer to clean and process.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Pesto (Brody)
Categories: Vegetables, Pesto
Yield: 1 Cup

1 c Broccoli florets; chopped
2 cl Garlic; peeled
1/4 c Olive oil
2 tb Fresh lemon juice
1/2 c Walnut pieces
1/4 c Parmesan cheese; grated
Salt and black pepper

Place all the ingredients in a food processor or blender and process
until smooth, scraping the sides of the bowl frequently.

Uses: Topping for pizza, pasta, fish, chicken, and vegetarian dishes
like potato soup. Try it spread on bread. Keeps in a tightly sealed
jar for up to two weeks in the refrigerator.

Variations: Substitute pine nuts, or almonds. Add a fresh herb like
cilantro or tarragon.

Per 1 tb: 44 cals, 4 g fat

Recipe by Broccoli by Brody, Lora Brody, 1993

Posted by: kitpath@earthlink.net, 8/29/98

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sun Feb 16 2025 12:22:00

Until it hist yoiur OLR. Bv)=

OLR = Off-Line Reader?

None other.

Title: Broccoli-Walnut Pesto Pasta

Thanks, this recipe looks my style. Here's another broccoli walnut
pesto recipe from recipesource.

Once while visiting a friend, they had an abundance of mint in the
garden, so i made mint pesto. Once i added all the other ingredients,
it didn't taste all that minty. It tasted surprisingly similar to
basil pesto. The difference was that with the numerous little mint
leaves, it took longer to clean and process.

Mint will do that. It's a rhizome propagator and will take over a lawn
if you let it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Pesto (Brody)
Categories: Vegetables, Pesto
Yield: 1 Cup

Even though I like a nice pesto sauced pasta now and then I'm not big
on pesto although I did promote a hemp pesto when Doug and I ran the head-shop. And, oddly, this stuff didn't trigger my marijuana allergy.
Which was a good thing. The gummint used to pay landowners to grow hemp
during WWII. Which led to a lot of "ditch weed" along the roads - turning them into "high" ways. And I still dunno what in the hemp plant throws me
into projectile vomiting and killer headaches - so I just leave it all
alone where found.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hemp Pesto
Categories: Sauces, Condiments, Grains, Citrus, Herbs
Yield: 1 1/3 cups

1 c Shelled hemp seeds
2 c (tightly packed) fresh basil
1/2 ts Salt
Fresh ground black pepper
2 tb Lemon juice
2 cl Garlic; minced (or more)
2/3 c Water
2 tb Extra virgin olive oil

Place hemp seeds in a food processor fitted with the S
blade. Grind till they're powdery.

Add basil and pulse to combine well.

Add salt, pepper, lemon, garlic, and pulse again.

With the motor running, add water in a thin stream, as
if you were making a nut pate. Stop once in a while to
scrape the bowl. Keep adding water until the pesto is
still quite thick, but not pasty.

Keep motor running, and finish the pesto by drizzling
in the 2 tbsp EVOO. This isn't necessary, but it'll
give the pesto a more traditional mouth feel and flavor!

Yields approx 1 1/3 cup

From: http://www.choosingraw.com

Uncle Dirty Dave's Kitchen

MMMMM

... I advise Americans not to enter Walmart unarmed on Black Friday
--- MultiMail/Win v0.52
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)