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

Title: Twice-Cooked Pork
Categories: Chinese, Pork
Yield: 6 Servings

1 lb Pork loin; (500 g)
1 Leek;; (2" / 5 cm) thin
-strips
1 Green bell pepper; thin
-strips
1 Red chile; up to 2; thin
-strips
1 cl Garlic; minced
Oil; for deep-frying

MMMMM-------------------------SEASONING------------------------------
1/4 ts Sugar
1/4 ts MSG
1/2 ts Dark soy sauce
1/2 ts Light soy sauce
1 1/2 ts Shaoxing wine
1 1/2 ts Hot bean paste
1 1/2 ts Sweet bean paste
3 tb Chicken stock

MMMMM-------------------------THICKENING------------------------------
1/2 ts Corn starch
2 ts Water

Wash the pork and place it in boiling water to cover. Simmer for 1-1/2
hours, until thoroughly softened. Drain and allow to cool, then
carefully cut into thin slices. Mix seasoning ingredients and set
aside.

Heat the wok, add the oil and when very hot deep-fry the pork just
long enough to lightly color the meat and crisp the fatty parts.
Remove and drain. Discard most of the oil.

Reheat the wok and stir-fry the leek, capsicum, chilies and garlic for
1-1/2 minutes. Add the seasoning and return the pork. Stir on
moderate heat for 2 minutes longer. Add thickening and stir for a
further 1/2 minute. Serve.

Recipe by HK & China Gas Chinese Cookbook

MMMMM
--- SBBSecho 3.20-Linux
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Ben Collver wrote to All <=-

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

Title: Twice-Cooked Pork
Categories: Chinese, Pork
Yield: 6 Servings

One of my favourites. I leave the prep to the experts down the Chinese restaurant, though. Here's another I quite like:

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

Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings

4 Tangerines
3 tb Oil
3/4 lb Boneless beef; thin sliced
- crosswise
2 tb Cornstarch + 1/2 ts
1 1/2 lb Bunch broccoli; in flowerets
- stems peeled, cut in 1/4"
- slices
3 Green onions; in 2" diagonal
- pieces
1 md Red chile; thin sliced
3 cl Garlic; minced
1 tb Minced, peeled fresh ginger
3 tb Soy sauce
1/4 ts Crushed red pepper

Cut peel and white pith from 1 tangerine. Over small
bowl, cut on either side of membranes to remove each
segment from tangerine, allowing fruit and juice to
drop into bowl; set aside. From remaining fruit, with
vegetable peeler, remove eight 3" long strips peel
(about 3/4" wide each). With knife, remove any white
pith from peel. Squeeze 3/4 cup juice.

In 12" skillet, heat 2 tablespoons vegetable oil over
high heat until hot. Add strips of peel and cook until
lightly browned, about 3 minutes. Remove peel to large
bowl.

Meanwhile, on waxed paper, toss beef slices with 2
tablespoons cornstarch to coat evenly. Cook half of
beef until crisp and lightly browned on both sides,
about 5 minutes; remove to bowl with peel. Repeat with
remaining 1 tb oil and remaining beef.

Add broccoli and 2 tablespoons water to skillet. Reduce
heat to medium; cover and cook 2 minutes. Increase heat
to high. Remove cover and add green onions and red
pepper; cook 2 minutes, stirring. Add garlic and ginger;
cook 1 minute longer.

Meanwhile, in cup, stir juice, soy sauce, crushed red
pepper, and remaining 1/2 teaspoon cornstarch until
blended.

Add juice mixture and cook until sauce thickens slightly
and boils, stirring. Return beef mixture to skillet. Add
citrus segments with any juice in bowl; gently toss to
combine.

From: http://www.goodhousekeeping.com

Uncle Dirty Dave's Kitchen

MMMMM

... Mansplaining is just Correctile Dysfunction.
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Re: Chinese Twice Cooked Pork
By: Dave Drum to Ben Collver on Fri Feb 02 2024 06:04:00

One of my favourites. I leave the prep to the experts down the Chinese restaurant, though. Here's another I quite like:

Thanks! I'll forward it to my brother, who likes to cook Asian food.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Re: Chinese Twice Cooked Pork
By: Dave Drum to Ben Collver on Fri Feb 02 2024 06:04:00

One of my favourites. I leave the prep to the experts down the Chinese restaurant, though. Here's another I quite like:

Thanks! I'll forward it to my brother, who likes to cook Asian food.

Ethnic food in my town tends to go in waves. And the best examples of
that style of groceries tend to stick around. Currently we're in the
rebound period of South-Of-The-Border grub.

I'm hoping someone will open a Greek/Mediterranean place soon. We got
a new place owned by Greeks right at the start of the CoVid quarantine
but they serve American fare (and lots of it). You'd better be hungry
*and* have room in your icebox for the leftovers if you go to Sweet
Basil Cafe. The first non-breakfast thing I had there was a turkey and
cheese panini w/fries and a cup (if 12 oz is a cup Bv)=) of soup. I
took havf the fries and half the panini home with me and had supper the
next night from it .... giving Jasper (the pooch) a fair amount of the
fries and about a quarter of the leftover half panini.

But, no Greek grub. Sometimes the Star 66 Cafe, whose owners are from
Macedonia (nest door to Greece) do Greek offerings. I have left word
with both Janos and Ozzie thatg if they do moussaka to call me so I can
come and help prevent them from having leftovers.

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

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c All-purpose flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.

Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.

Bake, uncovered, @ 350ºF/175ºC for 1 hour. Let stand for
10 minutes before serving.

Jean Puffer, Chilliwack, British Columbia

Yield: 6 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... I could do that. I ain't gonna, but I could if I wanted to.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave!

This looks really really good... swiped for future endeavors :)

restaurant, though. Here's another I quite like:

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

Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings

And here is my latest addiction:

Date Bread
by Janis Kracht
02/08/2924

Long ago, Ron and I used to go to a restaurant in Sullivan County, NY, "Sullivan's", and order this desert toasted, with cream cheese on the side. It was scrumptious! This is my 're-creation' of that recipe.

1 1/2 cups boiling, strong coffee
1 1/2 cup chopped dates
1 Tablespoon cocoa powder
1 teaspoon baking soda
1 cup brown sugar
1 tablespoon butter, melted
1 egg, beaten
1 1/2 cups flour
pinch of salt
1 teaspoon vanilla
1 cup chopped walnuts

Put the chopped dates in a small bowl. Add the hot, boiling coffee and stir in the cocoa powder and baking soda. Allow the date/coffee mixture to soak for about 10 minutes to soften the chopped dates.

Combine flour, salt, sugar and butter. Stir in the egg and mix well. Add the chopped walnuts to the batter.

Add date mixture to batter and mix well. Turn into a greased 4-1/2x8 inch loaf pan and bake at 300 degrees for an hour and 1/2, or until a toothpick comes out clean

Cool, and remove from the pan. Serve thick slices toasted with about 1 Tablespoon of cream cheese for each slice.

--- BBBS/Li6 v4.10 Toy-6
* Origin: <<Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Hi Dave!

This looks really really good... swiped for future endeavors :)

restaurant, though. Here's another I quite like:

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

Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings

And here is my latest addiction:

Date Bread
by Janis Kracht
02/08/2924

Saved and Meal MOnstered. Is Prism back in the air? I hit the button
every morning ... but after a few seconds (it's up to as much as 10 sec
now) I get dumped back to square one.

Never done dates in my bread. Here's one I did for the holidays last
December.

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

Title: Apricot-Cranberry-Nut Bread
Categories: Breads, Fruits, Citrus, Nuts
Yield: 12 servings

2 c A-P flour
1 c Sugar
2 ts Grated orange zest
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 lg Egg; room temp
3/4 c Water
1/4 c Oil
1 c Halved cranberries
1/2 c Apricot preserves
1/2 c Chopped pecans or walnuts

In a large bowl, combine flour, sugar, orange zest,
baking powder, baking soda and salt. In a small bowl,
beat egg, water and oil; stir into dry ingredients just
until moistened. Fold in the cranberries and nuts.

Pour into a greased and floured 9" X 5" loaf pan. Cut
apricots in the preserves into small pieces; spoon
preserves over batter. Cut through batter with a knife
to swirl. Bake @ 350ºF/175ºC for 65-70 minutes or until a
toothpick inserted in the center comes out clean. Cool
for 10 minutes; remove from pan to a wire rack.

Diane Roth, Milwaukee, Wisconsin

Makes: 1 loaf (12 slices)

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

Uncle Dirty Dave's Kitchen

MMMMM

... The will to be stupid is a powerful force but there are always alternatives --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave!

Is Prism back in the air? I hit the button
every morning ... but after a few seconds (it's up to as much as 10 sec
now) I get dumped back to square one.

I'm trying something a little different... we'll see if it works. <sigh>

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: <<Prism bbs (1:261/38)

Hi Carol!

Nice to see ya sis! I was about to call. Alls well here thoght I use a cane
sometimes indoors. Expected. Spine Doc told me I'd likely be wheelchair boun >by 2013. Nope. I have had to use the mobility scooters when grocery shopping
though. It's just too long on my feet because I love grocery shopping!

Yeah, we're probably both feeling it these days doggonit.. :) My doc wants me to use a cane around the house but it just gets in my way... I have stuff I can grab if I have to catch my balance.... and now Ron is also in pretty much the same shape as you because of his spine - he's got stenosis and some serious pain from bad discs.. :(

Meanshile, I don't know how I F'D up my bbbs, but it sure looks like people are having problems telneting in, etc... I probably end up starting with a new system or something Lol lol


These are incredibly good...

Peanut Butter-Oat Energy Balls
Ingredients
1 cup chopped Medjool dates
½ cup rolled oats
¼ cup natural peanut butter
Chia seeds for garnish

Directions
Soak dates in a small bowl of hot water for 5 to 10 minutes. Drain.

Combine the soaked dates, oats and peanut butter in a food processor and process until very finely chopped. Roll into 12 balls (a scant tablespoon each). Garnish with chia seeds, if desired. Refrigerate for at least 15 minutes and up to 1 week.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: <<Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Is Prism back in the air? I hit the button every morning ... but after
a few seconds (it's up to as much as 10 sec now) I get dumped back to
square one.

I'm trying something a little different... we'll see if it works.
<sigh>

If you've tried a "ficks" already it wqasn't working as of 05:00
(central) this morning. I'll hang in there and keep trying. Had a
thought - the port is still 2030, right?

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

Title: BBS Chicken Veggie Skewers
Categories: Poultry, Vegetables, Squash, Chilies, Herbs
Yield: 6 Servings

1 1/2 lb Boneless chicken
3 tb Oregano
1 tb Pressed, chopped garlic
3 tb Olive oil
1/4 c Lemon juice
1/2 ts Ground cumin
2 tb Parsley leaves; chopped
1/2 ts Chile flakes
1/2 ts Salt
1/4 ts Black pepper
15 (to 20) cherry tomatoes
2 md Zucchini
Skewers

If you'll be using wooden skewers, soak them in water
so they don't burn in the oven.

Mix all ingredients except chicken, tomatoes, and
zucchini in a large bowl or large, sealable bag.

Slice chicken into small, 1" - 2" pieces. Add chicken
to the marinade and seal bowl or bag. Marinate for at
least thirty minutes and up to overnight.

Set your oven @ 425ºF/218ºC.

Slice zucchini into rounds.

Skewer the chicken and vegetables. Place on a baking
sheet.

Bake for 20-25 minutes.

RECIPE FROM: https://yoli.com

Uncle Dirty Dave's Archives

MMMMM

... Hey, it's bread with stuff on it, so it's a sandwich.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave!

Is Prism back in the air? I hit the button every morning ... but after
a few seconds (it's up to as much as 10 sec now) I get dumped back to
square one.

I'm trying something a little different... we'll see if it works.
<sigh>

If you've tried a "ficks" already it wqasn't working as of 05:00
(central) this morning.

Hey, this is fun stuff, right? I have to keep reminding myself of that ...

We _lost_ internet yesterday around 7:15pm-ish... and did NOT get it back until around 11AM this morning.. it was SICK... No clue why, no storms, no wind, no nuthin'... Ron and I are just plain sick of this crap. :( He really thinks someone just 'fksk'd' up over at The Point, but no one is talking... :(

I'll hang in there and keep trying. Had a
thought - the port is still 2030, right?

Yes, it is still port 2030. I have to do some real investigating here... geez, things were never such a PITA.

Title: BBS Chicken Veggie Skewers
1 1/2 lb Boneless chicken

...

Sounds so good and I have a ton of cherry tomatoes that will be ripe soon :)

######
Dolsot Bibimbap
====
A dolsot is a Korean granit stone bowl (pot) used in Korean cooking and most notably used in dolsot (hot stone) bibimbap and jigae (stews).

Dolsot Bibimbap
--------------
1 cup white rice, cooked
1-2 Tablespoons gochojang sauce or red chili paste 2 tablespoons soy sauce
2 tablespoons salt
2 tablespoons sugar
1/2 cup seseme oil
3 tablespoons sesame seeds
1 cup zucchini, sliced thinly
1 cup spinach, shredded
1/2 cup bean sprouts
4 shitake mushrooms, sliced
1/2 cup carrots, julienned thinly
1 fried egg

1. Preheat the dolsot granite stone bowl upside down with low heat for 1 minute, then start tempering the bowl for 10 minutes. 2. Meanwhile boil the spinach and bean sprouts; fry the zucchini, carrots, mushrooms and egg separately.
3. Coat a layer of sesame oil on the heated bowl 4. Spoon rice in the bowl, spread it up the sides and flatten it against the bowl. Spoon the veggies on the rice, add the fried egg or a raw egg. Mix all the sauce and pour it on the egg. ss;rinkle slme sesame seeds, then hyou can enjooy the bibimbap!

(recipe from Dolsot Bibimbap bowl)

============

Darn, now I want to eat Bibimbap again! Tomorrow for lunch, if I can wait that long :) :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: <<Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Hi Dave!

Is Prism back in the air? I hit the button every morning ... but after
a few seconds (it's up to as much as 10 sec now) I get dumped back to
square one.

I'm trying something a little different... we'll see if it works.
<sigh>

If you've tried a "ficks" already it wqasn't working as of 05:00
(central) this morning.

Hey, this is fun stuff, right? I have to keep reminding myself of that ...

If it wasn't fun we wouldn't do it. There certainly isn't much money in
it - except that which flows out.

We _lost_ internet yesterday around 7:15pm-ish... and did NOT get it
back until around 11AM this morning.. it was SICK... No clue why, no storms, no wind, no nuthin'... Ron and I are just plain sick of this
crap. :( He really thinks someone just 'fksk'd' up over at The Point, but no one is talking... :(

I switched from $cumcast cable internet to AT&T fibre a few months ago.
That proved to be a good move as Ma Bell doesn't throttle the speed at
her whim and things remain consistent.

I'll hang in there and keep trying. Had a
thought - the port is still 2030, right?

Yes, it is still port 2030. I have to do some real investigating
here... geez, things were never such a PITA.

Title: BBS Chicken Veggie Skewers
1 1/2 lb Boneless chicken

...

Sounds so good and I have a ton of cherry tomatoes that will be ripe
soon :)

######
Dolsot Bibimbap
====
A dolsot is a Korean granit stone bowl (pot) used in Korean cooking and most notably used in dolsot (hot stone) bibimbap and jigae (stews).

Dolsot Bibimbap
--------------

My favorite Korean dish is Bulgogi. Oddly we don't have any Korean
places here, Our best Chinese restaurant was run by a Korean couple and
they had some Korean dishes on their menu. Then the huisband got sick
and had to retire so they sold the restaurant. Then the new owners
turned it into a Mexican venue.

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

Title: Ground Beef Bulgogi
Categories: Beef, Vegetables, Sauces
Yield: 4 servings

1 lb Ground round (90% lean)
1/2 md Yellow onion; sliced
2 cl Garlic
2 Scallions; trimmed. in 1"
- pieces
1 tb Soy sauce
1 tb Sesame oil
1 ts Kosher salt
1 tb Maple syrup
1 ts Vegetable oil

MARINATE THE GROUND BEEF 4 TO 8 HOURS: Combine all
ingredients except vegetable oil in a bowl and mix
together well. Allow the beef to marinate, covered in
the refrigerator, for a minimum of 4 hours, ideally
overnight.

COOK THE BEEF, THEN SERVE: The next day, heat the
vegetable oil in a large saut|- pan over medium heat and
cook the ground beef thoroughly, stirring occasionally
to break up any large chunks.

Serve the bulgogi hot, with lettuce or cabbage wraps and
steamed rice.

By: Peter Serpico

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

Uncle Dirty Dave's Archives

MMMMM

... A fool and his money are some party!
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