Subj : Cook's Country was:Covid
To : Sean Dennis
From : Dave Drum
Date : Thu Jul 21 2022 05:11:04
-=> Sean Dennis wrote to Dave Drum <=-
DD> When I did have my break-thru case I went to Urgent Care and had
DD> my results (positive) within minutes. Along with an offer of a
DD> transfusiob of mono-clonal antibodies. I decided to wait on that.
DD> I'm still waiting.
SD> I didn't have much of an issue with COVID-19 but I credit the high
SD> doses of Vitamin D3 I was on as well as taking an ACE inhibitor,
SD> high doses of theraputic zinc and Vitamin C and
SD> azithromycin as prescribed by my ER doctor (who
SD> interestingly enough also diagnosed me with Charcot foot
SD> initially).
DD> Hmmmmm ... that's the internet country code for British Indian Ocean
DD> Territory. When I go to
https://www.cookscountry.com everything below
DD> the recipe title and preamble is grayed/fuzzed out behing their
DD> paywall.
SD> They may have done that already. They tend to do that quickly.
Or they may let it slide on the Indian Ocean domain. I pave a paid sub
to New York Times Cooking (as well as the on-line newspaper) also I
get Saveur magazine in my mailbox ... and their recipe e-mails in my
in-box.
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Cowboy Hot Tamale Pie
SD> Categories: Main dish, Meats, Mexican, Casseroles, Beef
SD> Yield: 6 Servings
If you ever get around to editing categories in your recipe base you
may want to change "Mexican" to "Tex-Mex". Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bubba's Fajitas
Categories: Tex-mex, Beef, Citrus, Chilies
Yield: 4 Servings
1 lb Beef skirt steak
1 cl Garlic; chopped
1 ts Cumin
1 tb Chopped fresh cilantro
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 ts Liquid Smoke
1 md Yellow onion; in rings
1 lg Lime; juiced
Pepper
Green & yellow bell peppers
MMMMM-----------------------ACCOMPANIMENTS----------------------------
Guacamole
Refried beans
Mexican rice
Warm flour tortillas
Those self-appointed guardians of Texas cuisine, Bubba &
Billy Joe, stopped by the other day and saw a request for
fajitas so Bubba asked me to post his version.
Trim fat from steak. Pound lightly to tenderize. Place
meat in non-metallic container. Top with onion rings.
Combine remaining ingredients. Pour over meat and onions.
Cover and refrigerate overnight. (At this point he says
to go out and just party, party, party ~- just forget
about these tasty fajitas 'til tomorrow.)
Next day - or whenever you find your way back home,
remove the meat and onions, reserving the marinade.
Separate the meat and onions. Place meat on grill,
basting often with the marinade and turning often to
prevent charring. You gotta do this on a grill - it's
not the same in a broiler.
Meanwhile, saute the onions in butter with some green
and maybe some yellow peppers sliced into strips. When
the meat's done, slice it into thin strips, cutting
across the grain.
Serve with homemade refried beans, Mexican rice,
guacamole, picante sauce or salsa, sour cream, grated
cheddar, your sauteed veggies and of course, warm flour
tortillas to hold it all together. Bubba uses handmade
tortillas he gets from a nearby restaurant. They're much
better than store bought.
(Hint: I think this recipe is even better with chicken,
but don't tell Bubba I said that, 'cause he thinks real
men eat beef, and only sissies eat chicken!)
Thanks again Bill, Bubba and Billy Joe.
Serves 4 regular people or two hungry Texans.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... You don't need fun to have alcohol.
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