Ben Collver wrote to Dave Drum <=-

I've got a bunch of rattlesnake recipes. But never met one in the wild. Copperheads and water moccasins now, that's a whole 'nother story.
Title: Boiled Snake w/Herbs

I'm the opposite. Never seen a copperhead or water moccasin, but i've
met rattlesnakes in the wild. Once while hiking the lower Rogue River, the scout in front of me walked right over a rattlesnake sunning in the middle of the trail. I spotted it, stopped, and hollered. The scout
in front of me became angry that he hadn't seen it. Fortunately, he
had stepped over the snake and not on the snake. We used our walking sticks to "escort" it off the trail.

Living way out west you'd likely never have met a copperhead. They are an eastern/midwestern breed centered in Ohio. I've not seen many and I'm told their bite is seldom fatal. But Idon't care to mtest that idea on a first
hand basis. Water moccasins are aquatic snakes of several types. The bad
boy of those is the cottonmouth variant. All are, like the copperhead, a midwestern, eastern and southeast US variety. I used to encounter them
when fishing along the banks of local streams ... both in the water and
onthe banks. As well as infesting trees hanging over the water.

Here is a completely unrelated recipe.

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

Title: Chili's Southwestern Eggrolls
Categories: Appetizers, Copycat
Yield: 4 Servings

Been to Chili's a few times. Never been impressed. Some of their dishes
look OK. Here's one of their dishes that's a copycat of a copycat. Their version of Outback's Bloomin' Onion.

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

Title: Chili's Awesome Blossom
Categories: Appetisers, Vegetables, Sauces, Dairy
Yield: 10 portions

1 lg White onion
2 1/2 c A-P flour
2 ts McCormick seasoned salt
1/2 ts Ground black pepper
1/4 ts Garlic powder
1 c Buttermilk
Oil for frying

MMMMM----------------------DIPPING SAUCE-----------------------------
1/2 c Sour cream
2 tb Ketchup
1/2 ts McCormick seasoned salt
1/3 ts Ground red pepper
1 1/2 ts Horseradish
1/4 ts Paprika

Mix all dry ingredients together.

Cut the top 1/4 off the onion (the top has the stem).
Then peel the onion but make sure the root stays intact.

Carefully slice the onion from the top stopping about
1/2" above the root (take care not to cut through the
root). Slice the rest of the onion like a pie.

Soak the onion in ice-cold water for about 30 minutes
until the onion's petals open up and bloom.

Heat oil to 350ºF/175ºC.

Drain the onion and dip in flour mixture and dust the
onion to cover the onion thoroughly.

Dip onion in buttermilk and back in flour mixture.

Place the onion in the hot oil and fry until golden. Oil
should cover onion.

When done, drain well and place the fried onion on a
plate.

Cut the center out of the onion.

SAUCE: Mix all sauce ingredients together. Serve the
sauce in a small ramekin in the middle of the onion
blossom.

Garnish with paprika and just a dash of red pepper.

MAKES: 10 servings

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

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Re: Sneaky Snakes was: Pize v
By: Dave Drum to Ben Collver on Mon Mar 03 2025 10:18:00

Title: Chili's Awesome Blossom

I have never been to Chili's either. I have eaten a bloomin' onion once
and liked it, though onion rings would push the same buttons.

Here's another bloomin' onion sauce recipe.

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

Title: Bloomin' Sauce & Dip
Categories: Sauces
Yield: 6 Servings

8 oz Sour cream
8 oz Picante sauce (Pace medium
- or hot)
8 oz Cream cheese; softened
Garlic; to taste
Lowry's seasoned salt;
- to taste

Mix and put in refrigerator to thicken for a day. Enjoy!

MMMMM
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Ben Collver wrote to Dave Drum <=-

Title: Chili's Awesome Blossom

I have never been to Chili's either. I have eaten a bloomin' onion
once and liked it, though onion rings would push the same buttons.

Depends onn if the rings were the big fat guys you get some places orm
if they were the thin and cripsy-cooked guys from a fats food joint.

Here's another bloomin' onion sauce recipe.

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

Title: Bloomin' Sauce & Dip
Categories: Sauces
Yield: 6 Servings

Here's Outback's Sauce whixh is my favurite:

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

Title: Outback Bloomin' Onion Sauce
Categories: Vegetables, Herbs, Chilies
Yield: 4 servings

1/2 c Mayonnaise
2 ts Ketchup
2 tb Horseradish
1/4 ts Paprika
1/4 ts Salt
1/8 ts Garlic powder
1/8 ts Dried oregano
1 ds Ground black pepper
1 ds Cayenne pepper

Combine all ingredients and mix well. Cover and place in
the refrigerator for at least 30 minutes before serving.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

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Hi Dave,
In a message to Ben Collver you wrote:

Depends onn if the rings were the big fat guys you get some places
orm if they were the thin and cripsy-cooked guys from a fats food
joint.

There's a place in town here "Mr Burger" (Yes very original) been in
business forever. New ownership has actually improved the food by now
offering homestyle burgers instead of only the cheap frozen ones.

The good thing is they have not changed the onion ring batter recipe which
is home made. I always get onion rings there (due to not being able to
eat beef I skip the burger) when I feel I deserve a treat. :)

Shawn

... Stick: A boomerang that doesn't work.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Depends onn if the rings were the big fat guys you get some places
orm if they were the thin and cripsy-cooked guys from a fats food
joint.

There's a place in town here "Mr Burger" (Yes very original) been in business forever. New ownership has actually improved the food by now offering homestyle burgers instead of only the cheap frozen ones.

The good thing is they have not changed the onion ring batter recipe
which is home made. I always get onion rings there (due to not being
able to eat beef I skip the burger) when I feel I deserve a treat. :)

How do you do on pork, chicken and/or seafood? There's more to life than
a T-Bone steak.

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

Title: Pork Steaks w/Orange-Apple Sauce
Categories: Pork, Fruits, Citrus, Spices
Yield: 2 Servings

2 tb Butter (or more)
1 Gala apple; peeled, cored,
- thin sliced
1/4 c Orange juice
2 tb Jellied cranberry sauce
2 Whole cloves; more to taste
12 oz Pork blade steak; halved

Melt butter in a large skillet over medium heat. Cook
and stir apple, orange juice, cranberry sauce, and
cloves in the melted butter until apples soften, about 2
minutes.

Place pork in the skillet with apples. Cover skillet and
cook until pork is browned, about 5 minutes per side.
Remove cover and cook until pork is no longer pink in
the center, about 6 more minutes.

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

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Hi Dave,
On <Thu, 05 Mar 25>, you wrote me:

How do you do on pork, chicken and/or seafood? There's more to life
than a T-Bone steak.

Depends how it's cooked. For the most part I eat vegetarian now, it's
just easier. Learning to like Tofu and chickpeas.

Shawn

... Why do they call them briefings when they take SO LONG?


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

How do you do on pork, chicken and/or seafood? There's more to life
than a T-Bone steak.

Depends how it's cooked. For the most part I eat vegetarian now, it's just easier. Learning to like Tofu and chickpeas.

There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's said to be from
the "Lone Star" tick.

Yet another reason to dislike Texas. Bv)= There has to be more to life
than seitan and tempeh.

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

Title: Mushroom Stroganoff [Vegan]
Categories: Pasta, Mushrooms, Wine, Sauces, Herbs
Yield: 4 Servings

1 lb White button mushrooms;
- stemmed, sliced
1/2 lg Onions; diced
3 cl Garlic; minced
1 c Water or vegetable broth
1/2 c White wine
1/2 ts Worcestershire sauce
1 tb Dijon mustard
1/4 c Yoghurt
Olive oil
2 tb All-purpose flour
Smoked paprika; sprinkled
- liberally
Flat leaf parsley; rough
- chopped, garnish
10 oz Dried wide noodles; cooked

In a large pan over medium-high heat, heat a healthy
splash of olive oil. Add the onion and garlic, sauté until
fragrant, anywhere from 5-10 minutes. Season with salt.

Add the mushrooms and sauté. The mushrooms will brown and
release a lot of liquid. At this point, cook the noodles
according to their package instructions

Add the white wine and scrape the bottom of the pan to get
all the good brown bits. Next, add in the Dijon mustard
and a healthy splash of Worcestershire sauce.

Allow the mixture to reduce down, scraping the pan
periodically.

Spoon a minimum of 1 tablespoon or up to 2 tablespoons
flour over the mushrooms. Stir the mushrooms until the
flour has been incorporated into the oils/liquid/onions.
Slowly add the water or vegetable broth, l at your
discretion, depending on how saucy you want the stroganoff
to be.

Allow for the mixture to warm through and thicken.

Add the yogurt and paprika and stir until fully
incorporated.

By this point, the noodles should be done. The dish can be
served with the sauce ladled over the noodles, or the
noodles can be added into the pan and mixed through with
the mushrooms.

Garnish with parsley and more paprika.

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

Uncle Dirty Dave's Archives

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... Vegetarians live 9 years longer; 9 horrible, baconless years.
--- MultiMail/Win v0.52
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Hi Dave,
On <Sun, 08 Mar 25>, you wrote me:

There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's
said to be from the "Lone Star" tick.

I haven't been to the Lone Star state since I was a child. Could I have
been bit then? Sure.

Yet another reason to dislike Texas. Bv)= There has to be more to
life than seitan and tempeh.

I liked Texan's as a rule until about the last few years when it seems
they lost their minds completely as a state. I just can't imagine being
so confident in a gubment that they would choose to murder their own
children. It boggles the mind.

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Depends how it's cooked. For the most part I eat vegetarian now, it's
just easier. Learning to like Tofu and chickpeas.

There are a lot of Indian (and other) dishes that I like that contain
chickpeas and/or chickpea flour. They can be quite tasty when prepared properly (i.e. not just dumped out of the can and warmed up with a little salt).

Mike

* SLMR 2.1a * I drank a beer once but I didn't swallow any of it.
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Shawn Highfield wrote to Dave Drum <=-

There has to be some cause for your problem. I wonder what it is. You didn't get bit by a tick and have alpha-gal syndrome, do oyu? It's
said to be from the "Lone Star" tick.

I haven't been to the Lone Star state since I was a child. Could I
have been bit then? Sure.

The lone star tick is widely distributed across the East, Southeast,
and Midwest United States. It's named for the star marking on its back
not for any part of the U.S.'s second largest state.

Yet another reason to dislike Texas. Bv)= There has to be more to
life than seitan and tempeh.

I liked Texan's as a rule until about the last few years when it seems they lost their minds completely as a state. I just can't imagine
being so confident in a gubment that they would choose to murder their
own children. It boggles the mind.

Huh? Can you e-mail me an explanation of that last sentence, please?
We won't wanna get the moderator excited.

I've never been a huge fan of Texas. Too many of its people believe too
much of its lore.

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

Title: Texas Washtub Cookies
Categories: Cookies, Desserts, Snacks, Nuts
Yield: 48 (approx) c

2 c Sugar
4 lg Eggs
4 c Flour
2 ts Soda
1 1/2 c Oatmeal
2 c Coconut
2 c Brown sugar
2 c Oil
1 ts Salt
2 tb Vanilla
4 c Corn flakes
1 1/2 c Nuts; Walnuts, Hazelnuts or
- Pecans, or a mix

Cream sugar, eggs, oil, and brown sugar stir in dry
ingredients and fold corn flakes and nuts into mixture.
Drop the cookie dough by spoonfuls on to cookie sheet

Bake at 350øF/175øC for approximately 12 -15 minutes.

Recipe from Ken Parker's father

From: http://allrecipes.com

Uncle Dirty Dave's Archives

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Hi Mike,
On <Sun, 08 Mar 25>, you wrote me:

There are a lot of Indian (and other) dishes that I like that contain chickpeas and/or chickpea flour. They can be quite tasty when
prepared properly (i.e. not just dumped out of the can and warmed up
with a little
salt).

I'm aware. :) I work with 90% Indian's so pot luck's are always mostly
food from that part of the world.

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)