Subj : Re: Travelling PT 1
To : Sean Dennis
From : Dave Drum
Date : Tue Jun 20 2023 06:22:00
-=> Sean Dennis wrote to Dave Drum <=-
DD> I don't have the Taco Bell ap on my phone. Just Domino's, Wendy's,
DD> Hardee's, Popeyes, Jimmy John's , and Arby's.
SD> I have just Domino's, Taco Bell, Sonic, McDonald's, and Little Caesar's
SD> (their app saves a lot of time; just walk in and retrieve it from an
SD> automated warmer cabinet).
I used to have McD's but it got to be such a PITA that I finally 86ed
it to the bit bucket and moved on to easier-to-use apps.
DD> My local Taco Sloppo's all have a decent dining area with both counter
DD> and table seating. Their only "updated" touch is an order kiosk just
DD> inside the entrance. But I always belly-up to the cashier station and
DD> give my order to the minion on the other side.
SD> I use the kiosk as usually my favorite TB is chronically understaffed
SD> as all of the college kids don't want to work anymore. Besides, I am
SD> picky with my food and this way I can make sure they get everything
SD> just the way I like it. <G>
As I *always* get the same thing since they ditched the enchiritos it's
kind of a no-brainer even for some of the burn-outs behind the counter.
I just say #1 - crispy and pay up. Bv)=
DD> As I told Married Ruth my Chick Filly is as far away from my house as
DD> it can be and still be in the same town. And I'd pass by two Popeyes en
DD> route. I really like Popeyes chicken. Bv)=
SD> When I get teef, I will go to my local Popeyes since it is an easy
SD> drive using backroads...about 3.5 miles from here.
I got a blackened chicken sandwich w/mashed potatoes on my way home from
AutoZone yesterday. Most excellent (and filling) late lunch.
DD> There is too much gun violence in our country. This ain't the forum to
DD> discuss it or possible solutions (a *very* thorny issue) - but we gots
DD> to do something else we'll live in "Dodge City" as a norm.
SD> Here it's drugs more than guns...but combine the two and terrible
SD> things happen.
As long as they are using the guns on each other it's not that big a
deal. But when innocent bystanders get hurt/killed or one of them does
a rampage and shoots everything in sght ......
DD> Reading the directions it reads like it's less of an accident than it
DD> is, as many of my personal favourites are, a "head arrangement" that
DD> was made up as you went along.
SD> Yeah, it started as something else and I made a mistake so I kept going
SD> until I made something tasty.
That's how a lot of "new" dishes get invented.
DD> That's called "al dente"
SD> I'll change the recipe.
DD> Here's my first "made up on the fly" recipe when I was 13 years old.
DD> The Meal Mastering came very much later. Bv)=
SD> That's kinda what I did though my recipes were very simple with my own
SD> twist. I still do that now though my time as a short-order cook and a
SD> brger flipper gave me experience and confidence to make up my own
SD> creations.
I only had one gig as a restaurant cook. My friend (and current housr
mate, Dennis) were given a working restaurant to run as a "front" for
the commercial ladies on the second floor. Since Dennis is a disaster
in any kitchen I was given charge of the kitchen ... sink or swim. I
had to "tread water" for a week or so but I got pretty good at it,
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.
SD> Nothing fancy but my dinner last night was spaghetti with crumbled pork
SD> sausage, store-brand pasta sauce, and my beloved rosemary-garlic
SD> seasoning (which I discovered yesterday works on scrambled eggs too).
Didja use breakfast sausage or Italian?
SD> I am thankful my mother took the time to teach me how to cook and bake
SD> as well as how to read recipes correctly. She once told me that "no
SD> son of mine is not going to go out into the world without knowing how
SD> to take care of himself!" She also taught me personal finance skills
SD> (like checkbook balancing and double-entry bookkeeping, both of which I
SD> still do), how to mend my own clothing, and many other skills that many
SD> young people today are sadly severely lacking in.
SD> Side note: when I was at BK, I taught many a teen how to count back
SD> change. Evidently that is no longer taught at any grade level.
I taught a young toots at a McDonald's how to do that. Her cash register
didn't tell her how muchchange I was to get and she was lost. So I taught
her how to use the sale as the starting point and progress from pennies
to dollars to get back to the tender. She was amazed. Bv)=
3 lb (to 4 lb) calf/beef tongue
2 md Yellow onions; peeled,
- quartered
2 cl Garlic; peeled, bruised
1 California bay leaf
12 Black peppercorns; cracked
1 ts Dried thyme
1 ts Dried basil
Water to cover
2 tb Table salt
Choose a tongue of about 3-4 lbs; beef tongues can weigh
up to 9 lbs but the larger ones can be difficult to cook.
Tongues are readily available in most Latino markets. If
one is not available, you should be able to order one from
your butcher. Soak the tongue in cold water to remove any
traces of blood, then drain and discard the water.
Place the tongue in an 8 quart pot and cover with salted
water. Peel and cut the onions into quarters and add to
the pot. Bring the water to a boil, then reduce the heat
to a slow simmer. Add the garlic and herbs Cover the pot
and cook the tongue for 3 hours (if your tongue is not 3
pounds, plan on cooking 50 to 60 minutes per pound.) When
done, the tongue will be tender, easily pierced with a
knife.
To peel the skin from the tongue, should you wish to do
that to serve squeamish people: Remove the tongue from the
pot and allow it to cool just enough to handle. Slide a
knife under the skin to loosen it; the skin should peel
off easily while the tongue is warm, although it is more
difficult if the tongue has fully cooled.
Otherwise, remove the tongue from the water and let it
drain and cool until it is cool enough to handle. The
tongue is now ready to slice for sandwiches. I like to
make 1/8" to 1/4" slices. It can be served warm or cold.
Makes enough for 12 (or more) hearty sandwiches.
Uncle Dirty Dave's Kitchen
MMMMM
... A man should not drink a gin and tonic during winter time.
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