Subj : Re: Travelling PT 1
To : Sean Dennis
From : Dave Drum
Date : Mon Jun 19 2023 05:54:00
-=> Sean Dennis wrote to Dave Drum <=-
DD> instead of their entry level brothers. I do that a couple tiomes per
DD> week when getting off shift and heading for home. Saves stopping at the
DD> cashier and the order is ready before I get to the delivery window.
SD> Taco Bell has an excellent deal on their app: it's one of their "boxed"
SD> meals with two entrees, a side, and a large soda (20 cents more) for
SD> $6.10 with tax (9.5% here). Order it on the app, go to their
SD> drive-thru, and you're on your way home. Occasionally I like to do
SD> that for an eat-in lunch so I will pull up in their parking lot, order
SD> for pickup, and go in with the order already paid for.
I don't have the Taco Bell ap on my phone. Just Domino's, Wendy's,
Hardee's, Popeyes, Jimmy John's , and Arby's.
SD> That Taco Bell is the last one with the old-style dining room. It's
SD> going to be remodeled this year, sadly, to look like a Starbucks
SD> knock-off. I wonder if the guy who designed those dark,
SD> sterile-looking interiors is designing all the fast food chain places
SD> these days as they pretty much all look alike these days.
My local Taco Sloppo's all have a decent dining area with both counter
and table seating. Their only "updated" touch is an order kiosk just
inside the entrance. But I always belly-up to the cashier station and
give my order to the minion on the other side.
DD> I used to get Chick Filly when they were in the mall location. Every
DD> time I pass by their stand-alone shop (adjacent outlot to the same
DD> mall) the lines of cars for the double drive-thru are stupid long. The
DD> franchisee is coining money - but I'll be blowed if I'll wait on line
DD> that long for anyone's food.
SD> I always go in the late afternoon to CFA and eat in. Never the
SD> drive-thru.
As I told Married Ruth my Chick Filly is as far away from my house as
it can be and still be in the same town. And I'd pass by two Popeyes en
route. I really like Popeyes chicken. Bv)=
DD> Within a few blocks I have a
DD> McDonald's, a Hardee's, and a Freddies Frozen Custard & Burgers in a
DD> little cluster. A little further out I have Popeyes, Wendy's Taco Bell,
DD> Burger Whop, Arbee's, Culver's, and several wing-ding places, as well
DD> as a Subway, Jimmy John's, Chipotle, and a Panda Express for Chinese
DD> Fats Food.
SD> Everything is at least a two mile drive for me. Love this side of town
SD> I'm on but the only three things within a reasonable walking distance
SD> (or short scooter ride) are two gas stations, a Dollar General, and a
SD> Walgreen's. There's two more gas stations near Walgreens but that is an
SD> unsafe area of town (sadly, a 20-year-old station clerk was murdered at
SD> one of the gas stations here; murders are still fairly rare here) so
SD> I'd just rather go to the DG even though the road crossings make the
SD> hair on the back of my neck stand up.
There is too much gun violence in our country. This ain't the forum to
discuss it or possible solutions (a *very* thorny issue) - but we gots
to do something else we'll live in "Dodge City" as a norm.
SD> Title: Sean's Accidental Pasta Dinner
SD> Categories: Pasta, Main dish, Sean dennis
SD> Yield: 6 Quarts
Reading the directions it reads like it's less of an accident than it
is, as many of my personal favourites are, a "head arrangement" that
was made up as you went along.
SD> When sauce mixture is at a rolling boil, add macaroni. Boil for
SD> around 15-20 minutes uncovered. Stir occasionally. Taste test
SD> macaroni occasionally to make sure it is not overcooked (mushy).
That's called "al dente"
Here's my first "made up on the fly" recipe when I was 13 years old.
The Meal Mastering came very much later. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings
MMMMM---------------------------PASTRY--------------------------------
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk
MMMMM--------------------------FILLING-------------------------------
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
MMMMM--------------------------TOPPING-------------------------------
1 Egg white
Sugar & cinnamon
First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.
Make the pastry.
PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.
Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.
Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.
FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.
Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.
MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.
Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.
Cool 10 minutes on wire rack before cutting.
VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.
Serve with a slice of sharp cheddar cheese between the
top crust and the filling.
This is an absolutely scrumptious pie, if I do say so.
First made in August 1955, Springfield, IL
From: Dave Drum | Date: December 21, 2002
Uncle Dirty Dave's Kitchen
MMMMM
... People with a sous vide think they have a masters degree in cooking.
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