Sale item: Suraj brand Chana Dal 1.8 kg $6.49 ea so $1.66 lb.
Chana dal is split chickpeas. Once the dark brown "black" Desi
chickpea is hulled and split it is yellow in colour; it looks a lot
like yellow split peas. The taste is not all that different from
split peas either. When eaten together with rice or something
wheaten it makes an incredibly cheap high protein dish as 1 cup of
dried dal will swell up into 3 cups of cooked.

I used some recently in a standard French Canadian Habitant style
pea soup using turkey thighs instead of ham.

The next soup also used turkey thighs but this time the base was
left over meat and broth from the Indian not chicken "butter
chicken".

Long weekend blowout meal: we were invited to a barbecue by
Roslind's bother's ex-wife and her current partner who is a chef.
He manages the kitchen at the Vital Abel Boarding Home in N'Dilo,
the First Nations community right beside Yellowknife. It houses
medical travellers from small remote communities up north who are in Yellowknife for testing or treatment and their travelling companions
if they need one. So he deals with a lot of diet restrictions and
serves as much country food as he can get his hands on.

He served up perfectly grilled bone-on rib steaks, Caesar salad with
anchovies and a homemade dressing, foil baked potatoes loaded with
butter, sour cream, scallions and real bacon bits, and grilled
mushrooms and onions. Everything was cooked to perfection and as
good as the best steak house can produce.

We brought a bottle of Lindeman's 2019 Bin 40 Merlot: lots of plum,
moderate acid, soft tannins, and easy drinking, perfect for
quaffing on the deck on a hot summer evening. Michael would
disapprove as he liked high quality Bordeaux with his red meat and
something more assertive with smoked or grilled foods but we all
liked it.

The grandkids are here now and the house is littered with half
finished abandoned soft drinks as they don't want the same
flavour, so won't split one and never finish them or return them to
the fridge as they are mindless teenagers. In an effort to salvage
the leftovers before they went flat I came up with this Tiki thing:
equal parts non-carbonated guava nectar, 7-UP, Fanta orange and
optionally, rum. The three fruit flavours go together really well
and I will do this again on purpose.

What's everybody else up to in the kitchen during the hot dog days
of august?


Cheers

Jim


... Thanks cows. I appreciate your tastiness.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to ALL <=-

What's everybody else up to in the kitchen during the hot dog days
of august?

We're dealing with a sick cat so haven't been able to get to the woods
as often as we want. (Not at all for 2 weeks)

Today (Sunday) is first day of my week off mental health break and I'm
going to make Casava flour tortilla's. Possibly dumplings for a frozen
soup as I also split one of my teeth so that's causing me some discomfort.

Shawn

... Wasting time is an important part of living.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sale item: Suraj brand Chana Dal 1.8 kg $6.49 ea so $1.66 lb.
Chana dal is split chickpeas. Once the dark brown "black" Desi
chickpea is hulled and split it is yellow in colour; it looks a lot
like yellow split peas. The taste is not all that different from
split peas either. When eaten together with rice or something
wheaten it makes an incredibly cheap high protein dish as 1 cup of
dried dal will swell up into 3 cups of cooked.

I used some recently in a standard French Canadian Habitant style
pea soup using turkey thighs instead of ham.

The next soup also used turkey thighs but this time the base was
left over meat and broth from the Indian not chicken "butter
chicken".

Both of those sound delicious. Chana Dal dishes are one of my go-tos at
Indian restaurants.

The grandkids are here now and the house is littered with half
finished abandoned soft drinks as they don't want the same
flavour, so won't split one and never finish them or return them to
the fridge as they are mindless teenagers. In an effort to salvage
the leftovers before they went flat I came up with this Tiki thing:
equal parts non-carbonated guava nectar, 7-UP, Fanta orange and
optionally, rum. The three fruit flavours go together really well
and I will do this again on purpose.

Sounds like an experiment that was very worthwile.

What's everybody else up to in the kitchen during the hot dog days
of august?

As little as possible considering the heat. We had a break from the heat
for a couple of days but it returns today.

Mike


* SLMR 2.1a * Keep your stick on the ice
--- SBBSecho 3.12-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

On 08-07-21 21:59, Jim Weller <=-
spoke to All about Recent tastes <=-

What's everybody else up to in the kitchen during the hot dog days
of august?

Walking indoors to the local restaurant. :-}}

This looks good to me. I suppose you would use smoked lake trout from
fresh caught instead of salmon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SMOKED SALMON-AND-CHIVE SANDWICHES
Categories: Sandwich, Seafood, Fish, Malgieri
Yield: 6 servings

12 sl Thinly sliced pumpernickel
6 oz Thinly sliced smoked salmon
8 oz Cream cheese; soft
1/4 c Butter; soft
1 tb Grated lemon zest
Salt and pepper
3 tb Fresh chives, finely chopped

BEAT TOGETHER CREAM CHEESE and butter until smooth and light. Beat in
lemon zest and salt and pepper to taste. Stir in chives. Lay out 6
slices of the bread. Carefully spread with half the filling. Place
the salmon, overlapping if necessary, in an even layer over the
filling. Spread with the remaining filling and top with the remaining
slices of bread. Trim off the crusts and cut the sandwiches into
quarters.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:49:37, 09 Aug 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Mike Powell to Jim Weller <=-

Chana Dal ... in a standard French Canadian Habitant style
pea soup using turkey thighs instead of ham.

soup / turkey thighs / meat and broth from the Indian not chicken
"butter chicken".

Both of those sound delicious.

I like mixing cuisines and substituting non-standard ingredients to
come up with fresh, new dishes.

What's everybody else up to in the kitchen during the hot dog days
of august?

As little as possible considering the heat. We had a break from the
heat for a couple of days but it returns today.

We hit an all time new record on the August long weekend ... 32.6 C
so 91 F which is really hot for up here. It's now down to a rather unseasonable 65 daytime high and 46 nighttime low. No happy medium!


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

Title: Sesame Spread / Hummus Tahini
Categories: Greek, Spreads, Middle east, Beans, Dips
Yield: 1 Pint

15 oz cn garbanzo beans, drained
1/3 c Lemon juice
1/4 c Tahini paste
3 tb Chopped green onion
2 tb Chopped flat-leaf parsley
1/4 ts Ground cumin
2 Garlic cloves, peeled
Salt and freshly ground
Black pepper to taste
Parsley sprigs or cilantro
For garnish
Lavosh (cracker bread) or
Pita bread, quartered

Place the beans in a blender or food processor with the lemon
juice, tahini, onion, parsley, cumin, and garlic. Add salt and
pepper and blend again. Turn into a bowl, cover and chill. When
ready to serve garnish with a wreath of parsley or cilantro.
Spread on lavosh or pita bread. Makes about 2 cups.

(I like adding pureed roasted red peppers and/or powdered chilies
to mine -JW)

MMMMM



Cheers

Jim


... You say drunk and disorderly; I say spirited and spontaneous.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

so 91 F which is really hot for up here. It's now down to a rather unseasonable 65 daytime high and 46 nighttime low. No happy medium!

If those last two are in F, they don't sound bad at all to me. :)

Mike


* SLMR 2.1a * (a) Fast, (b) Reliable, (c) Inexpensive - Pick Two.
--- SBBSecho 3.12-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to JIM WELLER <=-

If those last two are in F, they don't sound bad at all to me. :)

If not, Jim probably wouldn't like 147F for the high and 114F for the low temp. :D

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

Title: London Town Gratitude Punch
Categories: Beverages, Londontowne
Yield: 1 servings

1 c Tang
2/3 c Instant tea powder
1/2 t Ground cinnamon
1/2 c Sugar
3 oz Pkg Wyler lemonade mix
1/4 t Ground cloves

Combine all ingredients. Use two tablespoons per cup of boiling
water. 2 oz rum may optionally be added per cup.

Mrs. Robert F. Lewis

MMMMM

-- Sean

... Anything good is either illegal, immoral, or fattening.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Quoting Mike Powell to Jim Weller <=-

so 91 F which is really hot for up here. It's now down to a rather unseasonable 65 daytime high and 46 nighttime low. No happy medium!

If those last two are in F, they don't sound bad at all to me. :)

A bit on the cool side for early August.

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

Title: Lemon Cooler Cookies
Categories: Cookies
Yield: 3 dozen

1 c Unsalted butter, room temp
1/2 c Sugar
2 ts Grated lemon peel
1 Egg yolk
1 ts Lemon extract
1/4 ts Salt
2 1/4 c All purpose flour

In a medium bowl, using an electric mixer, cream butter until
light. Gradually add 1/2 cup sugar and beat until fluffy. Beat in
lemon peel, yolk, extract and salt. Add flour and beat until
blended. Roll dough by tablespoon into balls, set balls on
ungreased baking sheet, spacing 3-inches apart. Dip bottom of a
glass into sugar, press down on dough balls until 1/4-inch thick.
Bake at 375 F for about 10 minutes until edges start to turn
brown. When cooled, sprinkle with powdered sugar.

MMMMM



Cheers

Jim


... I never drink at breakfast because I always call it brunch.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to MIKE POWELL <=-

A bit on the cool side for early August.

Signs of an early fall?

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

Title: Seattle Scrapple
Categories: Poultry, Breakfast
Yield: 6 Servings

-From the Kitchen of
-Lawrence and Cindy Kellie
2 tb Canola oil
1/4 c Onion; minced
1 1/4 c Cornmeal; yellow
1 ts Salt
1 ts Sage; dried
1/2 ts Thyme; dried
1/4 ts Pepper; black
1/4 ts Cayenne pepper
3 c Chicken bouillon
-extra strong
2 c Chicken
-cooked, ground up

Saute onion in oil. Add cornmeal, spices, adn broth. Cook for 15
minutes. When thickened like cornmeal mush, add chicken. Put into
greased 9x5 loaf pan. Pat it down. Refrigerate overnight

For breakfast, cut 1/2 inch slices, coat with flour and fry until
golden brown in oil

Must cook and THEN grind the chicken/turkey.

Seasoning the dipping flour will add more and varied flavors to your
scrapple.

MMMMM

-- Sean

... If 4 bits = a nibble; 8 = a byte, doesn't 16 = a mouthful
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Besides a huge pork loin roast, crazy sundaes and an ever evolving
black bean and pumpkin soup I've been messing around with:

Plum preserves: I had this often when I was a kid but haven't had
any for decades. I pitted and chopped up a pint of prune plums and
boiled them until just softened with a little water, just a wee bit
of sugar, lemon juice, allspice, cinnamon, cloves and nutmeg. Half
was sweetened with additional sugar and reserved for sundaes but the
other half got a splash of vinegar, a pinch each of ground chile,
black pepper and mustard powder to make a tart accompaniment to that
roast pork we've been eating for the past several days. It was
wonderful both ways.

Irish Mist: Now that cooler weather has arrived I had a craving for
some Drambuie to make rusty nails with but discovered that it's
discontinued at my store, along with Chartreuse and Benedictine and
other venerable liqueurs, to make shelf room for more stupid
flavoured vodkas and nasty cheap artificially flavoured schnapps. So
I bought a bottle of Irish Mist which is or at least was similar.
What I didn't know until I got home, had a sip and read the label is
that the ownership has changed hands and they've messed with the
recipe. It is now lower proof (70 vs 80), sweeter and less herbal
(no hint of heather at all) than before. It's a major disappointment
and that will be my last bottle of it ever. AVOID!

Ginger bud: On the last hand of ginger I purchased a little bud
started growing on one of the fingers. I chopped it out and planted
it. It's starting to green up and grow so I'm looking forward to using
stems and leaves as an herb in a few weeks, as they do in tropical
Southeast Asia.

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

Title: Rendang Sapi
Categories: Indonesian, Beef, Chilies, Curry
Yield: 8 Servings

SPICE PASTE:
50 g Dry red chilli
50 g Fresh red chilli
100 g Garlic; chopped
100 g Shallots; chopped
150 Ginger; chopped
150 g Galangal; chopped
150 g Lemongrass; chopped
100 g Candle nuts
CURRY:
800 ml Coconut milk
1 kg Beef rump; diced
150 g Brown sugar
3 tb Chicken stock powder
1 Cinnamon stick
3 Star anise
100 g Desiccated coconut; toasted
2 Fresh ginger leaves

To make the paste: Blend all the ingredients together in a food
processor until you have a fine paste. It will be necessary to add
about 1 cup water to the paste. Fry the rendang paste in hot oil in
a large pot until fragrant. Add the coconut milk and beef. Add some
water; if needed, to cover the meat. Add the remainder of the
ingredients and cook over a low heat for about four hours until the
meat is soft and falling apart.

To serve; sprinkle curry with fried onion and spring onion rings.

From: Tom Mc Rae To: Foodwine

Sapi is a bull. - JW

MMMMM



Cheers

Jim


... Thanks cows. I appreciate your tastiness.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

We had our company Christmas party at the Explorer Hotel,
Yellowknife's first and oldest 3 star hotel. The menu was shorter
and more basic than in previous years but there were a couple of
interesting things to choose from. The bone marrow canoes they
introduced last year were still on the menu but I went with their
cold smoked arctic char summer rolls which were really quite amazing
and had a very generous portion of char. As they should considering
an appetiser portion of 2 rolls goes for $20. Roslind had their
charcuterie plate with house made terrine, pate, smoked duck,
sausage, salami, Gruyere cheese, potato bread and a blueberry
chutney. It too was excellent. We ended up splitting and sharing
both items. For mains I had an excellent grilled bison ribeye, rare,
with whisky sauce and a side of spatzle. The bison was farmed from
Alberta and not wild from here so it was fattier, milder tasting
and more tender. Roslind had a turkey roulade that was tasty but
unremarkable.

Two of her clients have given her gifts of sun and wind dried
whitefish, known as Piffi in Inuinnaqtun (Western Inuit) or Ehgwaa
in the Tlicho Dene dialect. One batch was birch wood smoked, the
other unsmoked. In the north whitefish are netted, split and gutted.
The flesh is then cut into small squares or diamonds, very carefully
down to the skin without actually cutting the skin itself and then hung
over wood poles to dry outdoors until brittle. They are so dry that
they can be stored for a year or more unrefrigerated. To eat, one
peels the little bits off from the skin which then gets discarded.
The hard little shards can be reconstituted in soups, stews and
chowders or simply nibbled on as is. They go great with beer
instead of pretzels, chips or peanuts.

I played fast and loose with my last batch of spaghetti sauce and
the result was interesting. It started out as a basic Ital-Canadian
ground beef red sauce but I was out of celery so I threw in a couple
of the white base stalks from of bok choy, diced small and added
both lemon balm and stonecrop (Sedum rupestre Angelina) to the
standard herb mix. Lemon balm tastes of citronella and stonecrop
leaves are slightly peppery but mild, somewhat astringent and
bitter. A little bit goes a long way! The result was unusual but
tasty,

Tealish is a family owned, Toronto based seller of premium quality
loose tea which makes some interesting blends. I picked up a small
canister of chocolate strawberry dessert tea on a whim. Now
strawberries go nicely with both tea and chocolate but I was dubious
about combining tea and chocolate but the result was surprisingly
good. The base is a very fragrant, good quality black tea mixed with
chocolate bits, dried berries and safflower blossoms. It wonderful
hot without sugar, milk or lemon and equally good iced with a shot
of Creme de Cacao in it.

This winter I'm enjoying my favourite cocktails with a new riff by
simply swapping out gin with vodka and brandy for whisky. Vodka
negronis are amazing and brandy Manhattans superb. For additional
flavours I picked up a bottle each of Creme de Cassis and Cacao both
of which are excellent poured on sundaes as well as in mixed drinks.
Just a few drops of Cassis is pure magic in a Manhattan.

Latest wine: Apothic Inferno 2018. It a red blend with a distinctive
taste as it is aged in whisky barrels which gives the red and black
fruit profile spice, vanilla and char notes. It's great paired with
grilled, smoked or barbecued meats.



Cheers

Jim


... Too bad dinosaurs are extinct; some of them probably tasted awesome!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

President's Choice bang bang shrimp: I usually skip over frozen
prepared meals and just buy basic ingredients but they were marked
down to half price so we bought two.

The shrimp comes boxed and frozen and gets oven baked. They have a
crunchy cornmeal breading that's quite chile hot. The sauce comes in
a separate plastic pouch and is a brilliant orange, creamy, with a
mild chile flavour and slightly sweet. It gets thawed and warmed up
by plunking the unopened pouch into a bowl of hot water. So the prep
is dirt simple.

I suspect the sauce is made with a mixture of Thai sweet chili sauce
for chicken and mayo.

The shrimp was nice and juicy under the crispy breading. I liked the
heat level but Roslind found it too hot for her tastes. Neither one
of us was in love with the sauce. I found freshly squeezed lemon
juice to be vastly superior.

Moose dry meat: Ray got his limit last fall: one each moose, mule
deer, white tail deer and elk. He made a large batch of Native style
moose drymeat and we got a large zip lock bag of it for Christmas.
Drymeat is different than jerky in that it isn't salted, brined or
seasoned; it is air and wind dried with just a little smoke. It's
admittedly an acquired taste. Roslind prefers drymeat which she
grew up with as a child while I prefer jerky which is what I grew up
with. (Young Azlind Oliver teethed on it!) Having said that I'm
still having my share of that bag!

Eye of round: This is a meat cut I generally avoid as it's tough and
dry unless cooked very carefully. On Tuesday we had a post Christmas
dinner at a niece's place (the one with the triplets) and she made a
wonderful roast with it. Her secret is using a oven roasting bag
and a Coca Cola based marinade. She cooks the roast right in the
marinade and later makes a gravy with it. The marinade provides
the acidity needed to tenderise the meat and is not overly sweet.
She added a BBQ sauce to the finished gravy as well. The meat was
falling apart tender, had a great flavour and was quite moist. I am
going to try this myself sometime soon.

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

Title: Bonefish Grill's Bang Bang Shrimp
Categories: Appetizers, Shrimp, Thai
Yield: 4 Servings

1/2 c Mayonnaise
1/4 c Thai Sweet Chili Sauce
3 dr Sriracha Hot Chili Sauce (or
To taste)
1 lb Shelled and deveined shrimp
Dry cornstarch
Oil for frying
Lettuce
Chopped scallions

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce
to taste.

Dredge the shrimp in cornstarch. Deep fat fry the shrimp
until lightly brown. Drain on paper towel, put in a bowl
and coat with the sauce.

Serve in a lettuce lined bowl, top with chopped scallions.

cdkitchen.com attributes this to Bonefish Grill

From: Michael Loo Date: 03-08-15

MMMMM

Cheers

Jim

... An omelette is just an egg quesadilla

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)