Subj : Re: Ethnics
To : Sean Dennis
From : Dave Drum
Date : Wed May 01 2024 06:50:00
-=> Sean Dennis wrote to Dave Drum <=-
DD> Petro's Iron Skillet restaurant/buffet and Truck Stops of America's
DD> Country Pride are among the best travellin' eats.
SD> There is a T/A on I-81 at exit 36 (Baileyton/Greeneville) called the
SD> Davy Crockett Travel Center that is fairly new. I've been by it but
SD> never been there. Once I get a car, I'll make the drive (45 minutes
SD> each way but 90% is interstate) to check it out. It's also where I can
SD> get some amateur radio supplies. Otherwise it's a drive to Knoxville
SD> (107 miles) or to Asheville, NC (63 miles).
SD> The T/A's website:
https://davycrocketttravelcenter.com
TA was king of the truck stops until Petro and Iron Skillet came along.
Between them they did in Union 76 truck stops. Bv)=
DD> Yeah, I know. When I was trucking I would made the trudge across the
DD> (often busy) highway to a local place. Or pulled into an off-ramp mall
DD> parking lot for the resturant in the out-lot.
SD> Same here. With the mobility scooter, it makes it easy.
DD> Mike has since moved on, selling the place to his head cook. Mike was
DD> appointed to fill a State Senate seat when the occupant died. He's now
DD> resigned that and taken up the reins as Executive Director of the local
DD> Association of Commerce and Idustry.
SD> He's moved up and on which is good, I hope.
He was an executive at Mel-O-Cream donuts - the biggest donut company
you never heard of. They only have retail outlets near to me which are
open only until noon ... but often sell-out of many varieties before
time to lock the doors.
Their main business is supplying supermarkets, etc with frozen dough,
pre-fried donuts or retail ready (but not branded Mel-O-Cream.
https://www.mel-o-cream.com/
I think ike will do well running the ACI - mostly because he's a class
act and doesn't do half-measures.
DD> Waffle House is always reliable. Bv)= Wish we had one here - but
DD> they're mostly in the South and West.
SD> We have three Waffle Houses in Johnson City. The cloest one to me is
SD> ona busy street corner where a Checker's was long ago. About a 6
SD> minute drive away.
Closest equivalenmt (sort of) we have here is Huddle House a sorta -
kinda successor to the defunct Toddle House chain.
DD> Title: Spicy Tangerine Beef
SD> Oh, I love tangerines!
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Crock Pot Beef Stroganoff
SD> Categories: Crockpot, Beef
SD> Yield: 1 Servings
SD> 1 1/2 lb Round steak
SD> 4 tb Margarine
SD> 2 cn Cream of mushroom soup
SD> 1 ts Paprika
SD> 1 c Onion; chopped
SD> 1/2 c Water
SD> 1 c Sour cream
SD> Cube round steak. Put steak in crock pot with remaining ingredients.
SD> Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours.
SD> Serve with noodles, rice or mashed potatoes. Posted to
SD> recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
SD> <
[email protected]> on Dec 21, 1997
My house-mate brought home some Stoffer's frozen bowl stroganoff "dinner"
which I will take a pass on after watching him put the leftovers down for
the mooch-a-pooch. Jasper took one lick, backed off, and gave Dennis a
"WTF, Dad?" look and headed for his kibble. I b'lieve I'l pass on that.
Even though your recipe and this one call for noodles, taters or rice I'm
of the if it's not got wide noodles it ain't really stroganoff school of
thought.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Stroganoff
Categories: Mushrooms, Hwrbs, Wine, Dairy, Pasta
Yield: 4 servings
2 tb Extra-virgin olive oil
1 Yellow onion; fine diced
Salt
1 1/2 lb Mixed mushrooms; stemmed,
- sliced in 1/4" pieces
2 Sprigs fresh thyme
2 cl Cloves; fine chopped
1/2 c White wine
1 c Vegetable stock
2 tb Soy sauce
1 1/2 ts Dijon mustard
1/2 c Creme fraiche or sour cream
Black pepper
Sweet paprika; for dusting
Handful of chopped parsley
- leaves; to serve
Mashed potatoes, wide egg
- noodles or rice; to serve
Place a large (12") skillet on medium-high heat. Add
olive oil and onion, season with salt, and cook for 2 to
3 minutes until softened. Add the mushrooms, thyme and
garlic, and stir to combine. Cook for 8 to 10 minutes,
leaving it undisturbed for 2 to 3 minutes at a time
before stirring, to allow the mushrooms to caramelize.
Pour in the wine to deglaze the pan, scraping up any
browned bits on the bottom, then cook for about 1
minute. Add the vegetable stock and soy sauce, and cook
for 5 to 7 minutes until the liquid has reduced and is
slightly thickened.
Take the pan off the heat, and stir in the mustard and
creme fraiche. Taste, and season with salt and black
pepper. Dust with paprika, scatter with parsley and
serve with your choice of mashed potatoes, wide egg
noodles or rice.
By: Hetty Lui McKinnon
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
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