Dale Shipp wrote to Dave Drum <=-

I have to question the good judgement of those who decide to open a restaurant -- too much stress and too high a failure rate.

Depends on the area, the cuisine and the "chops" of the person opening
the place. In our case we were "fronting" for the cat house upstairs
and paid no rent or utility bills. Still, it was a *lot* of work to do
it right.

I would exclude a restaurant that is really just a front as you said,
or some sort of money laundering operation which was not your case.

We watch a show called Restaurant Impossible. It is supposed to be a reality show where Robert Irvine swoops in and saves a dying restaurant
-- all in two days and US$10,000. There is a lot to not believe about
the show, but it is clear that the owners are presenting a failure. Sometimes they have lost $250,000 per year for several years --
mortgage on the house, maxed out multiple credit cards, and not paid taxes. Our biggest take away is why didn't the owners fold up shop
years ago.

Some folks are stubborn to the point of stupidity. Got to know when to
"up anchor and move on".

One day I had made sandwiches from a boiled cow's tongue and served
with a bowl of beef barley soup. When I offered it to on e of the
ladies who lived nearby (not a sex worker) she exclaimed "I'm not
eating any thing that came from an animal's mouth. Can I have an egg sandwich with the soup?"

I managed to get all the way back to the kitchen before I totally lost
it.

That is a line that never gets old :-}}

Which? The egg sandwich? Or the not losing it? I sort of felt like I
was living a comedy routine when I thought about it.

Which = the whole routine. I did probably hear it from you at the
picnic at Janet Kracht's picnic, where Nancy cooked a tongue for us.

I don't have many good stories that are original with me. So, I recycle
them. Bv)=

Here is one of my most favorite desserts.

That got me to thinking ... I'm not sure I have a favorite. As long
as it doesn't have banananans or coconut hairs - down the hatch it
will go.

Here we are presented with ten choices for dessert. This month they
have a java chip ice cream that we like. It is popular enough that
they have run out of it for several weeks before it is our time to
order. There is a decent, but not great, bread pudding. As to the
things that Gail cooks, my favorites are rice pudding and pecan pie.
Top of the list from the restaurant when they have it is lemon meringue pie. I like a good fruit pie, but rarely try one of them from the restaurant.

My favourite pies are all "home made" or taste like they are. I have a
local baker/patissiere called "Incredibly Delicious" that I think well
of. The owner, Connie, also has a restaurant/cafe/diner which is kept
in pastries and baked goods from Incredibly Delicious.

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

Title: Straight-Up Rhubarb Pie
Categories: Pies, Pastry, Fruits, Dessert
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 c A-P flour
1/2 ts Salt
2 ts Sugar
2/3 c + 2 tb vegetable shortening*
6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
5 c Sliced rhubarb
1 1/4 c Sugar
5 tb Flour
1/4 ts Cinnamon
1 1/2 tb Butter

* Butter is fine if you want a French tart, but it's not
American pie unless it's made with shortening, the
author Anne Dimock said. Or lard says UDD

Set the oven @W 425ºF/218ºC.

MAKE THE CRUST: before measuring the flour, stir it to
leaven with air and then measure out 2 cups. Combine the
flour, salt and sugar in a large bowl and fluff with a
fork. Cut the shortening into the flour with a fork or
pastry blender. Stop as soon as the sheen of the butter
disappears and the mixture is a bunch of coarse pieces.
Sprinkle a tablespoon of water at a time over the dough,
lifting and tossing it with the fork. When it begins to
come together, gather the dough, press it into a ball
and then pull it apart; if it crumbles in your hands, it
needs more water. (It's better to err on the side of too
wet than too dry.) Add a teaspoon or two more water, as
needed.

Gather the dough into two slightly unequal balls, the
larger one for the bottom crust and the smaller one for
the top. Flatten the larger ball, reforming any frayed
edges with the sides of your hand. Dust with flour and
roll the dough, starting from the center and moving
toward the edges. Take a knife or thin spatula and
quickly work its edge between the crust and the counter
top. Lift the dough to the side; dust the dough and
counter top with flour. Roll again until the diameter is
an inch or 2 larger than that of the pie pan. Lay the
rolling pin a third of the way from one of the edges.
Roll the crust onto the pin and then unroll the crust
into a 9-inch pie pan and press it into place. Place in
the freezer.

MAKE THE FILLING: in a large bowl, combine the rhubarb,
sugar, flour and cinnamon. Pour into the crust-lined pie
pan. Dot with butter.

Roll out the top crust. Dab the rim of the bottom crust
with water to create a glue. Then place the top crust
over the rhubarb; trim, seal and cut several vents. Bake
for 15 minutes; reduce the temperature to 350ºF/175ºC
and bake 25 to 30 minutes more, or until a bit of pink
juice bubbles from the vents in the crust.

Recipe from: Anne Dimock

Adapted by: Amanda Hesser

Yield: 8 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Covid-19 lockdown protester's slogan "Give me liberty and give me death!"

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)