TIP: Click on subject to list as thread! ANSI
echo: cooking
to: BILL SWISHER
from: DAVE DRUM
date: 2020-06-26 19:50:00
subject: Mad Dog

-=> Bill Swisher wrote to Dave Drum <=-

 DD> may keep it until my "celebration of life" bash when they decide where
 DD> to dump the urn.

 BS> My good friend John said he wanted to be buried at sea like his Swedish
 BS> ancestors.  Put into a ship and the burned.  His wife, Deidre, said
 BS> that he'd be cremated and she'd flush the ashes down the toilet, and
 BS> since the sewage here in Anchorage ended up in the ocean eventually
 BS> it'd be the same thing. That would be processed sewage, besides...he
 BS> did marry a lawyer, a divorce lawyer to boot which he said gave a good
 BS> indication of his intelligence.

I told my brother that I wanted none of that maudlin Amazing Grace at my last
party - even if he could get Judy Collins to come sing it. I want a Dixieland
Band playing "Oh, Didn't He Ramble?". Period. Full Stop. Sell everything, toss
the money on the bar and party until it's gone. Use the cinders during the
winter for traction on slick spots so I can still be of some minimal use.  
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: New Orleans' Cholent
 Categories: Beef, Vegetables, Chilies, Beans
      Yield: 6 servings

           Whole Brisket
           Salt & cayenne pepper
      3 tb Olive oil
      6 cl Garlic; peeled, smashed
      3 lg Onions; peeled, sliced thick
      2 c  Dried beans; washed, drained
      4 c  Water; to cover
      1 tb Flour

  Rub the brisket with the garlic, salt and cayenne
  pepper. Sear in a heavy skillet with olive oil.

  Surround with the garlic, onions, beans and salt, add
  water, cover and bake in a 250+|F/121+|C oven for 8
  hours.

  Just before serving mix the flour with 1/4 cup of the
  gravy, stirring briskly. Then stirring constantly,
  pour the paste into the gravy.

  Yield 12 servings

  TIP: You can also cook the dish ahead of time,
  refrigerate overnight, skim off the fat, slice the
  brisket and reheat.

  SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan
  Nathan - formatted by Elaine Radis

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... The best audience is intelligent, well educated and mildly drunk.

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

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