Carol Shenkenberger wrote to Ben Collver <=-

Where do you get your figs?

She's south of me a bit. Here in virginia beach, I trade my qaoole
trees production with several fig tree owners.

What the frimp is "qaoole"??? I hit both Bing-O and Giggle search engines

Google tells me all about Google or way down the bottom of the listing
after I put it in quotes https://szbk.pl/en/auto/ford-kuga-2008-qAoOle.html Which is an ad for a Polish Ford dealer. Bv)=

Bing tries to sell me apples. Did you 'fat-finger' "apple"? I understand
if you did.

I use apples in lots of things ... like chicken salad, or pies, or just
eat them out of hand. Here's my fanciest apple pie recipe (which is a
super hit everywhere I serve it)

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

Title: Bacon Apple Pie
Categories: Pies, Desserts, Fruits, Pork
Yield: 6 Servings

Pastry for a 9" pie; store
- bought OK
3/4 c (packed) brown sugar
2 tb Cornstarch
1 ts Ground cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground cardamom
1/4 ts Ground cloves
6 c Cored, peeled, sliced sweet
- apples; 1/2" thick
8 sl (to 12 sl) uncooked thick
- cut applewood-smoked bacon

Set oven @ 350-|F/175-|C.

Place the pie shell on a sturdy baking sheet and set
aside.

In a large bowl, whisk the brown sugar, cornstarch,
cinnamon, nutmeg, cardamom and cloves together until
blended. Add the apples and toss to coat. Dump the
spiced apple slices into the pie shell, including any
sugar and juices that have accumulated in the bowl.

Weave the uncooked bacon on top of the pie filling,
starting from the center and working your way out to the
edges. For a lattice topping you should have an over-
under pattern with 5 pieces going vertically and five
pieces going horizontally. Trim the edges and pinch into
the crust to seal.

Cover pie with foil and bake in the middle of the oven
for 1 hour. Remove cover. Continue baking for 15 minutes
or until golden brown and bacon is crisp.

Let pie cool for 1 hour before cutting.

Makes a 9" pie (6 servings the way I cut it)

Uncle Dirty Dave's Kitchen

MMMMM

... Has my cooking improved or are you getting used to it?
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Carol Shenkenberger wrote to Dave Drum <=-

Where do you get your figs?

She's south of me a bit. Here in virginia beach, I trade my qaoole trees production with several fig tree owners.

What the frimp is "qaoole"??? I hit both Bing-O and Giggle search engines

Google tells me all about Google or way down the bottom of the listing
after I put it in quotes https://szbk.pl/en/auto/ford-kuga-2008-qAoOle.html Which is an ad for a Polish Ford dealer. Bv)=

Bing tries to sell me apples. Did you 'fat-finger' "apple"? I understand
if you did.

8<----- edit ----->8

... Has my cooking improved or are you getting used to it?

Yes, fat-fingerd apple.

I saw in one of your other posts that your editor doesn't let you cut
part of the post you're replying to. I've been doing Fido since the 80s
(Geez, it seems like just yesterday) and I've settled on Multimail for
a reader - an offline mail packet reader for Unix and other systems.
It currently supports the Blue Wave, QWK, OMEN, OPX and SOUP formats.
It has a full screen, color user interface, built with the curses library.

Available at https://sourceforge.net/projects/multimail/ so it's a freebie.

And my editor (after auditioning and discarding several) is Notepad++
which can be had from https://notepad-plus-plus.org/downloads/ It's
freeware as well. Also available from SourceForge.net

Both are updated regularly. I recommend both without reservation.

This has shot to the top of my "Round Tuit" list: I'll probably use the
Pernod instead of Ouzo. The anise flavour of the Pernod is more to my
liking than the mouldy resin flavour of the Ouzo. Bv)=

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

Title: Shrimp Saganaki
Categories: Seafood, Vegetables, Booze, Herbs, Cheese
Yield: 5 servings

1 lb Medium (U-40) shrimp; peeled
- deveined
Salt & black pepper
4 tb Extra-virgin olive oil; more
- for serving
1 md Onion; fine chopped
3 cl Garlic; thin sliced
2 Fresh or dried bay leaves
+=AND/OR=+
2 Sprigs of thyme
2/3 c Ouzo or Pernod
8 oz Cherry tomatoes; halved
14 oz Can crushed tomatoes
1/2 c Pitted Kalamata olives
1/2 c Crumbled feta; more to
- taste
Fresh parsley leaves or torn
- dill; opt, garnish
Toasted bread; to serve

In a large cast-iron skillet, heat 2 tablespoons olive
oil over medium. Add the shrimp, season with 1/2
teaspoon each salt and pepper, and cook, stirring
occasionally, just until they start to turn pink and
barely any gray remains on the outside, about 4 minutes.
Transfer to a medium bowl.

Set the oven @ 400ºF/205ºC.

Add another 2 tablespoons oil to the skillet over
medium. Add the onion, garlic and herbs, season lightly
with salt and pepper and cook, stirring occasionally,
until starting to soften, about 5 minutes. Pour in the
ouzo. Cook, stirring occasionally, until almost
evaporated, about 3 minutes.

Stir in the halved cherry tomatoes, crushed tomatoes and
1/2 cup water, season with salt and pepper and cook,
stirring occasionally, until slightly thickened, about 5
minutes.

Once the sauce has thickened, stir in the reserved
shrimp, nestling them into the sauce in an even layer.
Evenly sprinkle with the olives and feta and bake until
the shrimp is cooked through and the feta softened,
about 15 minutes.

Drizzle generously with more olive oil, sprinkle with
the fresh parsley or dill, and serve immediately.

Recipe from: Carolina Doriti

Adapted by: Alexa Weibel

Yield: 4 to 6 servings

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

Uncle Dirty Dave's Archives

MMMMM

... The steak was cheap and well done. I'm glad the knife was sharp.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)