Ben Collver wrote to Dave Drum <=-
Okay. That makes sense now. Where are you located and what do you like
to cook/eat. We have (among the remaining members of the echo) recipes
we have tested for almost anything Ftom the sublime to the ridiculous.
I live in Grants Pass, Oregon. My favorite cuisines are Indian and Mexican. I often make simple dishes such as "Yumm Bowls," which are basically rice, beans, several kinds of fresh vegetables, and a rich
sauce on top similar to salad dressing. I prefer to eat vegetarian.
I'm an omnivore and I likes me meat. But, some nights I'll just do a
big bowl of rabbit food (salad) with some shredded cheese (or not) and sunflower seeds for crunch. Or nuke a "steam in bag" sack of mixed veg
dumped into a bowl with butter, S&P, and dig in.
I have been using the recipe collection on soar.berkeley.edu, later recipesource.com since the 90's. Recently, it had ads and an expired
SSL certificate for a year or so. As a hobby project, i mirrored it: gopher://tilde.pink/1/~bencollver/recipes/
A large portion of my recipes stored in my Meal Master say "From:
http://www.recipesource.com" Even though my browser arrrrghhs at me
every time I click on the bookmark to search for a recipe there.
The Frijoles Borracho recipe I posted to you came from there. Just so
you know - if a recipe I post says "Uncle Dirty Dave's Kitchen" it
indicates that I have made the recipe (at least once). Otherwise it'll
say "Uncle Dirty Dave's Archives"
Nice apple pie recipe. I like the part about snagging apples from the alley. I often snagged fruit from trees in vacant lots as a kid. Who taught you how to cook? Where are you located and what are your
favorite foods to cook/eat?
I learned pretty much on my own - from watching my mother and her mom.
And my dad - who was a *much* better cook than my mother. But I began
cooking on my own unsupervised after school. And made my fair share of
mistakes ... but learned from them.
I'm in Springfield, IL in the shadow of the Steal Mill (state capitol)
The home of Abraham Lincoln (a major source of income for this town)
as well as the "Chilli Capitol of the civilised world" by proclamation
of the Illinois state legislature.
https://midwesterner.org/the-chilli-capital-of-the-world/
If you follow the link know that Glatz' statement that "It is tomato-
free." is specious. Some places it is free of 'maters and others have
tomato (either juice or diced) as a part of the flavour profile.
As to what my favourite foods are to eat - as I said I'm an omnivore.
Some nights it's fancy schmancy and other nights it's can-opener cookery.
Last night I did a couple bacon-cheddar stuffed pork chops in the big
crockpot with a 32 oz bag of mixed veg and two cans of cream of celery
soup for the sauce. Between my housemate and I there was nothing left
for the pooches except about a half-inch of gravy in the bottom of the
crock. Which they disappeared promptly.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings
6 sl Bacon slices (to 8); diced
- fried crisp, drained,
- dripping reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts
Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.
Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, half of
the chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper. Simmer for 10 minutes; do not
allow to boil. Add grated cheese and green onions, heat
until cheese melts smoothly.
Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley.
NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.
Makes 2 quarts.
* The Parmesan is what makes this soup so much better
than others I have had. It should blend in without over-
powering the other flavours and add a thickness and
richness to an otherwise plebeian soup.
** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.
Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.
Uncle Dirty Dave's Kitchen
MMMMM
... Marriage is grand. Divorce is 100 grand.
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