MMMMM------------------------------------------------- Jim Weller, Yellowknife, NWT. [jweller at ssimicro dot com] ... Tip #1 for eating seafood: If it fights back, it just says it's fresh! --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00014 Date: 05/13/98 From: JIM WELLER Time: 10:05pm \/To: GREG MAYMAN (Read 0 times) Subj: SMARTDRV CR Hi Greg, It's been a while since we chatted. -=> Quoting Greg Mayman to Jim Weller <=- GM> OTOH, I am NOT a recipe junky See tag. GM> I had a nasty experience t'other day. GM> I found the the GM> Directions file had been turned into garbage. Fortunately I had GM> the database backed up, but even so I lost a little over a months GM> incoming recipes - about 1200 or so, I think. I don't save the chat unless it's from or to [or about!] me but I've got all the recipes. They're sitting in a directory named "NEW" waiting to be re-categorized and dup checked before importing into my main recipe directories. I could send them if you like. [Do you have access to e-mail that accepts big file attaches?] The next recipe in my export file is.... MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Tarantulas Categories: Weird, Misc Yield: 6 Servings Stephen Ceideburg 1 Tarantula Awhile back I mentioned that I thought that it odd that nobody eats tarantulas because of their close relationship to crabs and the like--favorite foods in many cuisines. Last night I was watching a show on a tribe of Amazonian Indians and lo and behold, they were trapping and cooking the big ol' spiders. And I do mean big. These guys were the size of blue crabs. I would guess that they're at least eight inches across the spread legs. "Take one tarantula..." Not an easy process! First they catch the critters by luring them out of their tunnels with a long strip of grass. The hunter then very deftly grabs the spider by the thorax, folds the legs back and wraps the spider in a leaf for transportation to the camp site. At the campsite, the spiders are killed. Everything is used. The abdomens are removed and stripped of eggs. The eggs are wrapped in a leaf and roasted over a fire to produce a spider egg omelette. The bodies are tossed directly onto a fire to singe off the hair and to cook the meat. When they're done, the legs and thorax are cracked open and picked just like when you eat a crab. After the meal the fangs--which are a good inch and a half long-- are used as toothpicks. It was emphasized that the spiders taste *very* much like crab. Posted by Stephen Ceideburg Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com http://www.interlog.com/~rosewood MMMMM Jim Weller, Yellowknife, NWT. [jweller at ssimicro dot com] ... Hello. My name is Greg, and--*sob*--I'm a recipe slut. --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00015 Date: 05/14/98 From: JOE KOFRON Time: 07:18am \/To: DAVE SACERDOTE (Read 0 times) Subj: Hot Dogs DS>The voices in my head sounded like Duc Tran when they said: DS> DT> Hi there! Now that university exams are over for me at UBC (Actually, > DT> itr has been over for a while, but I needed to sleep a lot... physics > DT> can rot your brains. :)), but hopefully I can chat with the folks ere > DT> at the COOKING echo now that I can relax for around three or four > DT> months.. (yay!) DS> DT> I was wondering if anyone here has any recipies that include hot ogs. > DT> No, this isn't for a cooking class, this is actually for my own use. My > DT> Thanks. DS>Welcome back! DS>Hot dogs, eh? Here's something that's not really a recipe, but something >Maryanne and I do for dinner every now and again... DS>Peel a couple of potatoes, cut them up in 2 cm cubes, and toss them in a >big skillet with, say, 15 ml melted fat. Season them to taste with salt, >pepper, parsley, maybe a bit of sage... Then clap a cover on and allow them >to slowly fry and steam for about 20 minutes, stirring every now and again >so they don't brown too much on one side. Cut up some hot dogs - as much as >you want - and an onion. Add them to the potatoes. Continue to fry and >shake >until the onions are wilted and the hotdog slices are browned to taste. >Serve it up with a big ol' bottle of ketchup. DS>=== DS>Michael Loo once mentioned in passing that his mother would occasionally >make Hot Dog Fried Rice. That had never occurred to me before (strangely >enough) but I have done it since reading of it, and it is very nice ndeed. >In fact, it is even nicer with the cheapest variety of skinless frank you >can stand to eat - so much that I have contemplated doing it with Vienna >Sausage. Only Maryanne telling me that she would not even THINK of ating >that has stopped me. DS>Dave >___ Blue Wave/QWK v2.12 >--- Platinum Xpress/Wildcat! v1.1 > * Origin: =-DING!-= Dinner's Ready! (1:142/736) --- OLX 1.52 Joe K7GW ex W4AQA Las Vegas, Nevada --- WILDMAIL!/WC v4.12 * Origin: Reservation Only! (1:209/7211.0) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00016 Date: 05/14/98 From: JOE KOFRON Time: 07:20am \/To: DAVE SACERDOTE (Read 0 times) Subj: Hot Dogs > I have contemplated doing it with Vienna Sausage. Read the can and see what V.S. is made from. Ugh.... --- OLX 1.52 Joe K7GW ex W4AQA Las Vegas, Nevada --- WILDMAIL!/WC v4.12 * Origin: Reservation Only! (1:209/7211.0) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00017 Date: 05/14/98 From: JOE KOFRON Time: 07:40am \/To: MANNY ROTHSTEIN (Read 0 times) Subj: Las Vegas MR>Are there any good restaurants in Las Vegas that you would care to >recommend? Manny, it's almost impossible there are so many. There are good ones form the upper scale to the local bar that serves the locals home cooked meals. One upper scale, Anthony's, advertises 'Gourmet lunches for $3.85. We gave it a try and it was excellent. Waiters in Tuxes, linen tablecloth, real flowers on the table. Of course with two glasses of wine it ran the tab up to about $25 for the two of us. When you come to town you will find the most enjoyable meal by going into a large casino and winning about $50K, and then casually mention you are going up the street to get a bite to eat and they will insist you stay there and be treated to a Comp gourmet meal. That's the way to live. Of course if you win or lose a fair amount of money every casino, large or small, they will treat you royally. There is a real completion among the buffets to be the best, so you can get a very good meal at many of them. For $8 all the crab legs, shrimp, prime rib you can eat. --- OLX 1.52 Joe K7GW ex W4AQA Las Vegas, Nevada --- WILDMAIL!/WC v4.12 * Origin: Reservation Only! (1:209/7211.0) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00018 Date: 05/14/98 From: DUC TRAN Time: 11:04am \/To: JOAN MACDIARMID (Read 0 times) Subj: Re: Hello folks -=> Quoting Duc Tran to All <=- DT> Hi there! Now that university exams are over for me at UBC JM> Congrats on survival! Thanks. I needed a couple of days for my brain to recouperate. :> JM> Congrats on survival! DT> I was wondering if anyone here has any recipies that include hot JM> dogs. DT> No, this isn't for a cooking class, this is actually for my JM> own use. My JM> Maybe this one will be interesting. If needed, push me harder, I JM> have a few more! Thanks for your recipie, Joan. :) Cheers, Duc Tran --- Maximus 2.01wb * Origin: Basic'ly Computers: Mooo-ing Right Along. (1:153/9) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00019 Date: 05/14/98 From: DUC TRAN Time: 11:06am \/To: DAVE SACERDOTE (Read 0 times) Subj: Hello folks DT> I was wondering if anyone here has any recipies DT> that include hot dogs. DT> No, this isn't for a cooking class, this is DS> actually for my own use. My DT> Thanks. DS> Welcome back! Thanks. It's great to be back on here. DS> Hot dogs, eh? Here's something that's not really a recipe, but omething DS> Maryanne and I do for dinner every now and again... DS> Peel a couple of potatoes, cut them up in 2 cm cubes, and toss them in a DS> big skillet with, say, 15 ml melted fat. Season them to taste with alt, DS> pepper, parsley, maybe a bit of sage... Then clap a DS> cover on and allow them DS> to slowly fry and steam for about 20 minutes, stirring every now and again DS> so they don't brown too much on one side. Cut up some DS> hot dogs - as much as DS> you want - and an onion. Add them to the potatoes. DS> Continue to fry and shake DS> until the onions are wilted and the hotdog slices are browned to taste. DS> Serve it up with a big ol' bottle of ketchup. Hm.. I'll try that out someday. Thanks. I do have a question about this recipie, but what is an acceptable subsitute for sage? I have a spice rack with all sorts of spices, but alas, no sage. :( DS> === DS> Michael Loo once mentioned in passing that his mother would occasionally DS> make Hot Dog Fried Rice. That had never occurred to me before strangely DS> enough) but I have done it since reading of it, and it DS> is very nice indeed. DS> In fact, it is even nicer with the cheapest variety of skinless frank you DS> can stand to eat - so much that I have contemplated doing it with Vienna Hm... I think I made it once, when I needed a subsitute for ham. I sliced up the hotdogs really really fine so I won't think they're hotdogs. :) DS> enough) but I have done it since reading of it, and it DS> is very nice indeed. DS> In fact, it is even nicer with the cheapest variety of skinless frank you DS> can stand to eat - so much that I have contemplated doing it with Vienna DS> Sausage. Only Maryanne telling me that she would not DS> even THINK of eating DS> that has stopped me. Not even with Vienna sausages, eh? Heh. I should do a fried rice with some Keilbasa or something, that'll be interesting. Cheers, Duc Tran --- Maximus 2.01wb * Origin: Basic'ly Computers: Mooo-ing Right Along. (1:153/9) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00020 Date: 05/13/98 From: BURTON FORD Time: 10:34pm \/To: AUDREY LESCHINSKI (Read 0 times) Subj: Cobblers Hi Audrey 05-13-98 10:28p AL> Asthetically and functionally, it should not be removed from AL> its perfect little environment. And to do so is a travesty! ;) IH> Cobblers BF> ..... But I don't care, I'm just curious about "Cobblers." BF> If you can do it without enraging Audrey tell me about the word. AL>>Enraging? Hardly! How could I get "miffed" at someone who posts such a >>beautiful & delicious recipe as Peach Cobbler with Cheedar Bisquits? :) Yes, he nice, and he writes well. AL>> Actually, we were talking about a certain part of a chicken. That's right, you talking about cobblers, weren't you. [g] Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00021 Date: 05/13/98 From: BURTON FORD Time: 10:39pm \/To: DALE SHIPP (Read 0 times) Subj: Horseradish & Mayo Hi Cousin 05-13-98 10:37p DS>> I often make a creamy horseradish sauce by mixing mayo and grated >> horseradish. I like creamy horseradish, but never thought to make it that simply. Thanks! Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00022 Date: 05/14/98 From: BURTON FORD Time: 12:36am \/To: IAN HOARE (Read 0 times) Subj: Marmalade- eh? Hi Ian 05-14-98 00:28a BF> Ummmmm.......... about these measures....... >> >>> 2725 g Sugar BF> 2725 grams? [chuckle] American! IH>>Oops. That SHOULD have read 500 cups or something, sorry. MUCH better. Thank you for clarifying that. Or fluidizing it. BF> And by the way, what is a "fl"? Fluid ounce? (2 md and 3 lb I IH>>Of course. It's one of the standard MM abbreviations. Oops, I always get paid back, don't I! IH>>> --+--+--+--+--+--+--+--+-METRIC MEASURES-+--+--+--+--+--+--+--+ >> >>> 4 7/16 lb Total weight >> >>> 8 13/16 lb Sugar BF> Those pound and quart Metric measures are something new aren't they? IH>>Yup, special metric pounds. AND: BF> Could our esteemed savant have posted a recipe he didn't vet? 8-)> IH>>CERTAINLY not. It must have been converted by the mailer I use (gulp). LOL! I like the way you think! Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555)