Dale Shipp wrote to Nancy Backus <=-

I have heard rumblings that some local jurisdictions are
planning to either forbid them altogether or to make stores charge you
for them. If that happens, we will just have to remember to take our reusables into the store with us.

I think that is part of the idea behind the proposed/in process regulations... to get people to be more likely to reuse more durable bags... I can't see that I'm all that upset by the prospect, as I do
get annoyed at seeing those flimsy plastic bags caught way up in the
top branches of trees, whence they've been blown by the wind after becoming litter....

Which is not quite as bad as seeing them wrapped around the snout
of some marine animal, e.g. green turtle or dolphin.

Or a rare marine beast, upon autopsy, is found to have died from a load
of ingested plastic waste.

Not to soap-box this overly much .... but the crusade against plastic
shopping bags is just band-aids and window dressing. No one seems to be addressing styrofoam (trays, coolers, packing peanuts, etc.) or plastic
6-pack beverage holders, single use take-away containes .... the list
is pretty overwhelming. There are biodegradable packing peanuts and
trash bags (corn based) but they are incrementally more expensive than
the "eternal" plastic items. Guess which ones the bean counters looking
at short-term bottom lines will choose.

It won't make a lot of actual difference to thee and me - but it would
be nice to leave future generations a sustainable environment.

/rant off/

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

Title: Oat Milk Chocolate Pudding
Categories: Puddings, Desserts, Chocolate
Yield: 5 servings

1/3 c (65 g) granulated sugar
1/3 c (30 g) unsweetened cocoa
- powder
2 tb Cornstarch
1/8 ts Fine sea salt
2 c (480 ml) nondairy milk;
- preferably oat *
3 oz (to 4 oz/85 g to 115 g)
- bittersweet bar chocolate;
- fine chopped **
1 ts Vanilla extract

* We found that oat milk created a pudding with the
plushest texture. Soy, almond and coconut milks work,
too, although they might impart their own flavor and
the pudding texture may vary.

** Use 4 ounces of chocolate with 60 to 65 percent
cacao, or 3 ounces of chocolate with 66 to 70 percent
cacao.

In a medium saucepan, use a wooden spoon or silicone
spatula to stir together the sugar, cocoa, cornstarch
and salt. Slowly stir in the milk and keep stirring
until smooth and combined.

Stir the mixture constantly over medium-low heat,
scraping the bottom, sides and corners of the pan, until
the pudding thickens, begins to bubble, and coats the
back of the spoon or spatula, 5 to 10 minutes. (If the
pudding is coating the bottom of the pan too quickly,
reduce the heat.)

Add the chocolate and stir vigorously until the pudding
is very thick and smooth, about 30 seconds longer.

Remove from the heat and stir in the vanilla. Spoon the
pudding into a serving bowl or individual cups or
ramekins. Serve warm, at room temperature or chilled.
It will thicken as it cools.

By: Ali Slagle

Yield: 4 to 6 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Happiness isn't something you experience; it's something you remember.
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Quoting Dave Drum to Dale Shipp <=-

the crusade against plastic shopping bags is just band-aids and
window dressing. No one seems to be addressing styrofoam (etc). biodegradable packing peanuts and trash bags (corn based) [...]
are incrementally more expensive than the "eternal" plastic
items. Guess which ones the bean counters looking at short-term
bottom lines will choose.

That's why we need government oversight, legislation and regulation
rather then relying on the benevolence of private sector management
whose stated (and proper) purpose is to maximize profits for the
shareholder owners.

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

Title: U.S. Government Chocolate Chip Units - Official
Categories: Cookies, Chocolate
Yield: 72 Servings

1 c Brown sugar, packed
1/2 c Butter; softened
2 lg Eggs
2 1/2 c All-purpose flour
1/2 ts Salt
1 c Pecans; chopped
1/2 c Granulated sugar
1/2 c Shortening
1 1/2 ts Vanilla extract
1 ts Baking soda
12 oz Chocolate chips

Guidance: After procurement actions, decontainerize inputs. Perform
measurement tasks on a case-by-case basis. In a mixing-type bowl,
impact heavily on brown sugar, granulated sugar, softened butter and
shortening. Coordinate the interface of eggs and vanilla, avoiding an
overrun scenerio to the best of your skills and abilities. At this
point in time, leverage flour, baking soda and salt into a bowl and
aggregate. Equalize with prior mixture and develop intense and
continuous liaison among inputs until well-coordinated. Associate
key chocolate and nut subsystems and execute stirring operations.

Within this time frame, take action to prepare the heating
environment for throughput by manually setting the oven baking unit
by hand to a temperature of 375 degrees Fahrenheit (190 degrees
Celsius). Drop mixture in an ongoing fashion from a teaspoon
implement onto an ungreased cookie sheet at intervals sufficient
enough apart to permit total and permanent separation of throughputs
to the maximum extent practicable under operating conditions.
Position cookie sheet in a bake situation and surveil for 8 to 10
minutes or until cooking action terminates.

Initiate coordination of outputs within the cooling rack function.
Containerize, wrap in red tape and disseminate to authorized staff
personnel on a timely and expeditious basis. Output: Six dozen
official government chocolate chip cookie units.

Reprinted from the Washington Post by Jo Merrill

MMMMM



Cheers

Jim


... BUREAUCRACY: the epoxy that greases the wheels of government.

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JIM WELLER wrote to DAVE DRUM <=-

the crusade against plastic shopping bags is just band-aids and
window dressing. No one seems to be addressing styrofoam (etc). biodegradable packing peanuts and trash bags (corn based) [...]
are incrementally more expensive than the "eternal" plastic
items. Guess which ones the bean counters looking at short-term
bottom lines will choose.

That's why we need government oversight, legislation and regulation
rather then relying on the benevolence of private sector management
whose stated (and proper) purpose is to maximize profits for the shareholder owners.

We agree on this point and there is an election coming up here next year.
Which is as far as I'm going on this in this forum lest the ire of the
tiger be aroused. Too close to poli tics doncha know.

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

Title: Politically Correct Gashouse Eggs
Categories: Five, Breads, Eggs
Yield: 1 Serving

1 sl Bread
3 tb Butter
1 lg Egg
Salt & fresh ground pepper

More common names for this easy breakfast recipe are eggs in
a pocket, one-eyed jack, and baby in the hole. If you prefer
your egg over easy rather than sunny side up, crack it into
the hole in the bread right after you put the bread into the
skillet.

Begin by using an inverted, sturdy glass 2"-3" in diameter
to cut a hole out of the center of the slice of bread. Set
bread slice and round cutout aside. Melt butter in a medium
skillet over medium heat. Pan-toast bread and cutout on 1
side in skillet until golden, 2-3 minutes.

Turn bread and cutout over. Melt a small nugget of butter in
the hole in the bread, crack egg into hole, and cook until
egg is set, 2-3 minutes. Season to taste with salt and
pepper. Serve with toasted cutout for dipping in the yolk,
if you like.

This article was first published in Saveur in Issue #65

Serves One

From: http://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... POLITICS: A strife of interests masquerading as a contest of principles.

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Quoting Dave Drum to Jim Weller <=-

the crusade against plastic shopping bags is just band-aids

That's why we need government oversight, legislation and regulation

We agree on this point and there is an election coming up here next
year. Which is as far as I'm going on this

I was speaking in generalities about political theory without
referencing any particular country's current government let alone
commenting on any individual politicians.

Continuing with chicken-like things with capers. I've never tried to
hunt them as they weigh less than half a pound each.

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

Title: Burnetts Woodcock
Categories: British, Poultry, Game, Offal, Sauces
Yield: 4 Servings

4 Woodcock, properly hung
115 g Butter
1 Rasher of bacon per bird
FOR THE POTATO CAKES:
750 g Waxy potatoes
2 Egg whites
1 Egg yolk
1 T Capers, chopped
150 ml Whipping cream
25 g Butter
FOR THE SAUCE:
4 Pigeon livers (use pheasant
Or chicken if not available)
55 g Butter
2 T Beef stock
10 Juniper berries, crushed
Salt and fresh ground pepper
1 sm Glass white wine
Squeeze lemon juice

First make the potatoes, mash them and let them dry well. Beat the
egg whites very stiffly but not dry. Mix the egg yolk and capers
and cream into the mash and fold in the egg whites. Form small
cakes and fry in the butter until brown.

Spread each woodcock generously with butter and cover with a bacon
rasher. Roast in a preheated very hot oven at 220 deg C for 10-15
minutes, depending on how you like them, more if you must.

For the sauce, saute the livers in butter until just cooked, mash
and sieve them. Put the puree in a pan, thin with white wine and
stock, add juniper berries, seasoning and lemon juice, and simmer
for a few minutes.

Place the cooked woodcock on the potato cakes and serve with the
sauce.

Source: "Two Fat Ladies"
From: Scott Jones
Date: 07 Sep 99

MMMMM

Cheers

Jim


... If God didn't want us to hunt, He wouldn't have given us plaid shirts.

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Howdy!,

Back in the 1960's someone told me they would not drink out of a Glass or
Cup made of Plastic, They only drank from glasses made of Glass or cups
that came with their Plate Set.

Back then I would drink from either unless the plastic glass gave a
"Plastic Taste" to what I was drinking in it.

Lately after I finish drinking the contents from a 16 ounce Soda bottle
it will be washed and filled with Water or Tea and kept in the 'frige for
later use.

In my computer room I drink water from a 32 ounce Powerade plastic bottle.

I have been thinking about asking about Plastic in here to see what others
may say about drinking from reused plastic containers.

The Shields are DOWN, FIRE AWAY!

Note to Nancy Backus: I will be 77 Y.O. for a couple more months.

73 de Ed W9ODR . .


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Ed Vance wrote to All <=-

Back in the 1960's someone told me they would not drink out of a Glass
or Cup made of Plastic, They only drank from glasses made of Glass or
cups that came with their Plate Set.

Back then I would drink from either unless the plastic glass gave a "Plastic Taste" to what I was drinking in it.

Lately after I finish drinking the contents from a 16 ounce Soda bottle
it will be washed and filled with Water or Tea and kept in the 'frige
for later use.

In my computer room I drink water from a 32 ounce Powerade plastic
bottle.

I have been thinking about asking about Plastic in here to see what
others may say about drinking from reused plastic containers.

There was some kerfluffle about this a few years ago. Here's what the
legendary Snopes has to say about the claim "Reusing, freezing, or
heating plastic water bottles will cause them to break down into
carcinogenic compounds or release dioxins."

That's a mixture of false and 'undetermined'.

The Shields are DOWN, FIRE AWAY!

WHAT'S FALSE: Reusing single-use PET bottles doesn't cause them to
release carcinogenic DEHA into the fluids they contain; freezing plastic
water bottles doesn't cause them to release carcinogenic dioxins into
the fluids they contain.

WHAT'S UNDETERMINED: Whether heating some types of plastic bottles could increase the leaching of harmful phthalates into the fluids they contain.

https://www.snopes.com/fact-check/reuse-plastic-bottles/

So, you pays yer $$$$ you takes yer choice.

Note to Nancy Backus: I will be 77 Y.O. for a couple more months.

You're older than me????? Not many here (except Dale) who can say that.
I'll be 77 until next May. The youngsters seem to be more interested in
the phones and fast food than in actual cooking.

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

Title: Zucchini Carpaccio
Categories: Squash, Vegetables, Nuts
Yield: 5 servings

2 md Zucchini
Salt
2 cl Garlic; thin sliced
1/2 Lemon; fresh squeezed juice
3 tb Fruity olive oil
2 tb Toasted pine nuts or chopped
- almonds
Chopped fresh herbs
1 ts Raw honey
1 tb Raisins or fresh Parmesan
- shavings (opt)

Slice zucchini lengthwise with a mandoline or chef’s
knife as thinly as you can, and sprinkle lightly with
salt. Place in a colander for 30 minutes to remove the
excess moisture, tossing occasionally.

Dry on paper towels and arrange the zucchini in layers
in a shallow serving dish, adding slices of garlic
between the layers. Drizzle with lemon juice and
marinate, refrigerated, for at least 15 minutes and up
to 1 hour. If you have more than 2 layers, you may need
to turn the zucchini upside down every 15 minutes to
coat them evenly with the lemon juice.

To serve, arrange a few slices of zucchini on each
plate. (Remove and discard garlic slices as you go.)
Drizzle with olive oil and top with nuts and/or herbs.
If you wish, add a few drops of runny honey, a few
raisins or some Parmesan shavings.

By Julia Moskin

Yield: 4 to 6 servings

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

Uncle Dirty Dave's Archives

MMMMM

... I know what's in the new martinis and how to make them but I won't.
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