-=> Sean Dennis wrote to Dave Drum <=-

 DD> I chose the recipe for the title's relevance to the subject. It's my
 DD> way of honourig the memory of my friend and echo participant Burton
 DD> Ford. Burt always said he wasn't a cook but an "eat". And he always
 DD> posted a recipe that in some way related to the subject being
 DD> discussed. Sometimes it was a "left field" and tenuous conn ection.It's
 DD> known as "doing a Burton".  Bv)=

 SD> When I first joined COOKING in 1996, Michael Loo explained to me that
 SD> it was customary to end your message with a recipe.  That's something
 SD> I've tried to do since.

It's called an "ontopicizer". Which is especially handy when wandering far 
afield on non-cookin/eaing subject. IOW -just life. We had, back in the 
early daze some really A.R. moderators until Pat Stockett took the reins
with the philosophy that this is like a big family at a dinner tables.
With lots of discussions about life and its vagaries going on.

So, when we made an excursion out into left field it was customary to
bang in a recipe as an on-topic save. Burton Ford was the originator of
relating the recipe to something in the post - a practice I've adopted.

I still try to not go too far afield, though.

This is the only recipe that Burt ever cooked - according to Burt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: My Stuff (Non-Alcoholic)
 Categories: Beef, Vegetables, Sauces, Mushrooms, Wine
      Yield: 1 Lg serving
 
    1/2 md Onion, sliced
      4 oz Mushrooms (sm can sliced)
           - reserve liquid
    1/4 lb Ground hamburg; approx
    1/2    Package of dry gravy mix
    1/2 c  Mushroom liquid + water
           Some frozen green peas
      6 oz RED Zinfandel (not white)
 
  Dump onions, and beef into a large frying pan and cook
  until beef is browned. Make the mushroom liquid up to
  1/2 cup with water, and add to the pan. Then add the
  mushrooms and the dry gravy powder. Cook and stir a
  little until it thickens some. Cover with a large cover
  and let sit on the magic burner, at about 180§F/82§C.
  
  Just before eating throw in a handfull of peas, for color.
  (I used to 'brown' the mushrooms with the hamburg, but
  Shirley says it was a waste of time.)
  
  Go drink the wine at the computer, watch the news, etc.
  When ready to eat (My Stuff was ready at the end of the
  last paragraph), make a serving of instant potatoes and
  three slices of nice brown toast. Put the potatoes and
  two slices of toast on a big plate. Put about 2/3 to 3/4
  of My Stuff on top. Refill wine glass.
  
  When the toast is gone, and the potatoes are about 2/3
  gone, get the last slice of toast and put the rest of My
  Stuff on the toast, and on the potatoes to warm them up.
  
  My Stuff can sit on the magic burner for hours if you
  want. It just gets better. Remember to turn off the magic
  burner.
  
  Recipe By Burt Ford.  U/L to cooking 09/94
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A gyro is just a lamb taco.
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