Sean Dennis wrote to Dave Drum <=-

(I'm testing the W door on my system with this message so if anything
is weird, including the date due to Y2K issues, I will fix it.)

Everything look hunky as well as dory. Bv)= Nothing munged AFAICS.

My local G.C. seldom does steak at lunch. But that's all right because there is enoough other tasty stuff to cause culinary overload. After 1 o'clock mine also does an "Early Bird Special" which is the dinner meal
at a discoounted price. I try to get there about 3:30 so I get the low price AND my senior discount. Then at 4 o'clock they go into full steak mode.

These were, for the lack of a better term, "lunch steaks". If I was
going alone or with someone else, I'd do like you and go at 3:30 to get that double whammy of a good deal.

Just to be sure I called Blondie (owner's wife) who works as a fkoor
attendant, filling drinks, doinf fetch & carry tassks almost every day
for a while. It helps her and her ol' man keep an eye out for things
that need fixed.

She told me that while some GCs do small steaks at lunch their GC's only
lunch steak is pork steak. They do offer freshly carved ham and roast
beef.

I don't go as often as I used to because I *always* hurt myself by over stuffing. I really like the weekend breakfast buffet. All the bacon I
can stuff in my face. And on Veteran's Day (and sometimes the day
before) the buffet is free to serviceman/women - current of veteran.
The hassle is I stood on enough chow line when I was in Unk's Yacht
Club.

I try to not overstuff myself. I pay for it dearly if I do.

I know the words to that song Bv)=

I love their breakfast but rarely do I get to go except if I go by
myself. All of our local Shoney's shut down so GC's breakfast buffet
is the only game in town now. I also do stuff myself with bacon if I
get to go.

We had a Shoney's here for a while which w3as a part of their "Big Boy"
burger snatcher franchise. It converted to just "Shoneys" and ditched
Dolly and Big Boy. Their breakfast buffet was pretty good. But their old
stand has been an insurance and real estate office for nearly 20 years. My search engine tells me they have done from 3K locations down to 50 or so
left. Sad.

As for the Veterans' Day lines, my parents and I try to get there
early. Our local GC usually will allow people in early unofficially. I don't usually wait more that 15 minutes in line anymore.

If it's on a weekend I am at, or near, the front of the thundering herd
when they unlock the doors at 0700. Regular weekdays they open at 1100
and the line is already spilling into Wally World's parking lot by 1030.

Learned about Hardee's biscuits & gravy yesterday when I took advantage
of a freebie offer. Hardee's has the bestest biscuits in the fats food business. But their gravy??? Oy! Jasper and Eva liked it well enough but they're pooches and not very discriminating.

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

Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch

1 1/2 lb Breakfast sausage
2 c A-P flour
4 c Milk
2 c Water
Salt & coarse ground pepper

Brown sausage in Dutch oven. Add milk and while milk is
still cool, mix flour and water thoroughly and add to
milk. Stir constantly as it thickens to desired texture.
Salt and pepper. Serve over biscuits.

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum ___ MultiMail/Win v0.52

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Dave Drum wrote to Sean Dennis <=-

Everything look hunky as well as dory. Bv)= Nothing munged AFAICS.

I discovered there is a newer version of BW for Maximus so I will try
setting that up to see if it works.

She told me that while some GCs do small steaks at lunch their GC's
only lunch steak is pork steak. They do offer freshly carved ham and
roast beef.

IIRC, my GC is a busy one and they do enough lunch business to justify
the additional expense of the lunch steaks. Pork steak is just as good
to me as is ham and roast beef.

My favorite is the bourbon chicken. I find that easy to eat.

Once I can get my choppers adjusted again, I will attempt to eat salad.

I went to Freiberg's German Restaurant downtown with my parents yesterday
for lunch. The eatery offers a weekday lunch special of pork schnitzel
for $5.99. It is a really good-sized pork schnitzel. Mom and Dad had
rotkohl (red cabbage) and bratkartoffein (pan-fried potatoes) as their
sides and I had broccoli and bratkartoffein as my sides. With a soda
served in a large stein, I got out of there for under $10. If I'd had
water, it'd been closer to $7.

What we had:
https://eatbrats.com/portfolio-view/schnitzel-2/

Freiberg's website is https://eatbrats.com. Andreas, the owner, was
born in East Germany and immigrated to the US about 20 years ago. My
parents and I were there on Freiberg's opening night. There was
lederhosen and bier everywhere that night!

I know the words to that song Bv)=

As much as I dislike moderation at GC, small portions of varied food is
the way to go.

We had a Shoney's here for a while which w3as a part of their "Big Boy" burger snatcher franchise. It converted to just "Shoneys" and ditched Dolly and Big Boy. Their breakfast buffet was pretty good. But their
old stand has been an insurance and real estate office for nearly 20 years. My search engine tells me they have done from 3K locations down
to 50 or so left. Sad.

It is sad. The nearest Shoney's to me, if I'm correct, is in Morristown
which is an hour's drive west of me. My local National Weather Service
office is in Morristown so if I have to go there on SKYWARN business,
I'll usually stop at Shoney's with other SKYWARN members to get the
lunch or dinner buffet. The next nearest Shoney's is in Pigeon Forge, the giant tourist trap, at a two hour drive from here.

Learned about Hardee's biscuits & gravy yesterday when I took advantage
of a freebie offer. Hardee's has the bestest biscuits in the fats food business. But their gravy??? Oy! Jasper and Eva liked it well enough
but they're pooches and not very discriminating.

I don't think I've tried their biscuits and gravy. I do love their
Frisco sandwiches, both breakfast and lunch versions.

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

Title: Miss Piggy's White Gravy
Categories: Sauces, Texas cooki
Yield: 4 Servings

1/2 c Meat grease*
1 1/2 c Flour
Garlic salt
Pepper
1 8 oz can evaporated milk
1 c Water

* Chicken fried pour-off with goodies left in is best.

Heat grease until smokey hot, stirring constantly, and add enough
flour until heavy. Add garlic salt and pepper to taste (sparingly).
Brown sauce then turn to lower heat and add evaporated milk and
water, continuing to stir constantly to get rid of the lumps.

Cook to desired thickness. Posted to EAT-L Digest 28 Aug 96

Date: Thu, 29 Aug 1996 15:56:35 -0400

From: Garry Howard <g.howard@IX.NETCOM.COM> NOTES
: Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm

MMMMM

-- Sean

... "People will pay more to be entertained than educated." - Johnny Carson
___ MultiMail/Win v0.52

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Sean Dennis wrote to Dave Drum <=-

Everything look hunky as well as dory. Bv)= Nothing munged AFAICS.

I discovered there is a newer version of BW for Maximus so I will try setting that up to see if it works.

I siphoned off a BW packet this morning.

She told me that while some GCs do small steaks at lunch their GC's
only lunch steak is pork steak. They do offer freshly carved ham and
roast beef.

IIRC, my GC is a busy one and they do enough lunch business to justify
the additional expense of the lunch steaks. Pork steak is just as good
to me as is ham and roast beef.

My GC is very busy. I've not had to stand on a line - even if only two or
three deep - only three or four times in the past 15 ears.

My favorite is the bourbon chicken. I find that easy to eat.

Not tried that one. If I'm getting chicken there I usually go with fried
and crunchy.

Once I can get my choppers adjusted again, I will attempt to eat salad.

It's good that you got some China Clippers. Bad that they need "adjusting".
I bought mine from One Day Dentures https://selectonedaydenture.com/ almost
20 yearsw ago and have never needed any adjustments or re-lining. The only problem I've had is with bits of bacon or nuts getting under the lower plate But, that's self-inflicted and if I've used the Poligrip or Fix-O-Dent there
is less likelihood of that happening.

I went to Freiberg's German Restaurant downtown with my parents
yesterday for lunch. The eatery offers a weekday lunch special of pork schnitzel for $5.99. It is a really good-sized pork schnitzel. Mom
and Dad had rotkohl (red cabbage) and bratkartoffein (pan-fried
potatoes) as their sides and I had broccoli and bratkartoffein as my sides. With a soda served in a large stein, I got out of there for
under $10. If I'd had water, it'd been closer to $7.

Sounds like a place I could do some damage to my wasitline at. I usually
have only water to drink at dining establishments unless the beverge is included in the price of the meal. Once I've had my half-pot of coffee in
the morning I'm done with it for the day - doctor's suggestion (emphatic)

One of my favourite breakfast places offer an "early bird" special of
eggs, taters, meat, toast (or panquakes) and drink. For my drink I get
a big (12 oz) glass of tomato juice. And they offer Tater Tots as one
of the potato selections. https://charlieparkersdiner.com/Menu.aspx.html

What we had:
https://eatbrats.com/portfolio-view/schnitzel-2/

Freiberg's website is https://eatbrats.com. Andreas, the owner, was
born in East Germany and immigrated to the US about 20 years ago. My parents and I were there on Freiberg's opening night. There was lederhosen and bier everywhere that night!

I tried that link and Firefox spit up on it as a "security risk". When
I told it to go ahead I got "Misdirected Request The client needs a
new connection for this request as the requested host name does not
match the Server Name Indication (SNI) in use for this connection."

IOW - they're in the food business not the web site business. Bv)=

I know the words to that song Bv)=

As much as I dislike moderation at GC, small portions of varied food is the way to go.

We had a Shoney's here for a while which w3as a part of their "Big Boy" burger snatcher franchise. It converted to just "Shoneys" and ditched Dolly and Big Boy. Their breakfast buffet was pretty good. But their
old stand has been an insurance and real estate office for nearly 20 years. My search engine tells me they have done from 3K locations down
to 50 or so left. Sad.

It is sad. The nearest Shoney's to me, if I'm correct, is in
Morristown which is an hour's drive west of me. My local National
Weather Service office is in Morristown so if I have to go there on SKYWARN business, I'll usually stop at Shoney's with other SKYWARN
members to get the lunch or dinner buffet. The next nearest Shoney's
is in Pigeon Forge, the giant tourist trap, at a two hour drive from
here.

If I was in Pigeon Forge I think I druther go to Dolly Parton's joint.

Learned about Hardee's biscuits & gravy yesterday when I took advantage
of a freebie offer. Hardee's has the bestest biscuits in the fats food business. But their gravy??? Oy! Jasper and Eva liked it well enough
but they're pooches and not very discriminating.

I don't think I've tried their biscuits and gravy. I do love their
Frisco sandwiches, both breakfast and lunch versions.

I really like the Frisco burger. The breakfast Frisco - not so much. My favourite breakfast item is the bacon, egg & cheese biscuit. At two for
U$5 on the app ......

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

Title: Miss Piggy's White Gravy
Categories: Sauces, Texas cooki
Yield: 4 Servings

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

Title: St. Vitus Piggy Lickin' Cake
Categories: Cakes, Desserts, Fruits, Citrus
Yield: 10 servings

18 1/2 oz Box butter recipe cake mix
8 oz Can mandarin oranges;
- w/juice
4 lg Eggs; beaten
1/3 c Oil
Pam or spray oil

MMMMM--------------------------FROSTING-------------------------------
3 1/2 oz Box Instant vanilla pudding
20 oz Can crushed pineapple;
- w/juice
16 oz Tub of Cool Whip

Set oven @ 350°F/175°C.

Spray a 13" x 9" x 2" cake pan with the PAM.

Blend cake mix, oil, egg, and mandarin oranges w/juice.

Beat for 3 minutes.

Pour into cake pan and bake for approx. 25 minutes.

Cool completely!

While cake is baking, pour pineapple w/juice into a bowl
and add the dry instant pudding mix and stir together.
Let this sit until the cake is completely cooled.

Add the cool whip to the pineapple mixture and stir
thoroughly. Frost cooled cake.

Keep refrigerated!

Gets better the longer it is refrigerated!

from Krystal Schroeder of Del.

RECIPE FROM: https://bronx.news12.com

Uncle Dirty Dave's Archives

MMMMM

... What's green and smells like pork?? Kermit's finger!!
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Dave Drum wrote to Sean Dennis <=-

I siphoned off a BW packet this morning.

The good thing about BW for Maximus/2 is that it is a 32-bit version
that does not evidently have the Y2K bug like the older 16-bit DOS
editions do.

My GC is very busy. I've not had to stand on a line - even if only two
or three deep - only three or four times in the past 15 ears.

Probably a choice made by the franchisee. A busy GC is a sign of good
food ahead. :P

Not tried that one. If I'm getting chicken there I usually go with
fried and crunchy.

It's small pieces of chicken marinated in a slightly tangy, very
slightly sweet marinade. You'd probably like it.

It's good that you got some China Clippers. Bad that they need "adjusting".

I have a lot of bony protrusions on my gums. Instead of needing toi get
the painful and expensive ($6000) surgery to remove them Affordable
Dentures was able to work around them. It's a minor adjustment and they
have an on-site lab for major adjustments.

The only problem I've had is with
bits of bacon or nuts getting under the lower plate But, that's self-inflicted and if I've used the Poligrip or Fix-O-Dent there is
less likelihood of that happening.

I have issues occasionally with that. I do use Polygrip. It's the power denture that is giving me all the hassle as it likes to move even when adhisived in. My upper denture has such a strong, tight fit that I
don't really have to use adhesive but I do use it anyway.

One of my favourite breakfast places offer an "early bird" special of eggs, taters, meat, toast (or panquakes) and drink. For my drink I get
a big (12 oz) glass of tomato juice. And they offer Tater Tots as one
of the potato selections.
https://charlieparkersdiner.com/Menu.aspx.html

That looks delicious. The rest of their menu looks delicious too. That
looks like the kind of place I'd go to a lot. We have a place here
called Pennyman's Diner (no website). It's a low-rent, family-owned
diner that is well-worn but a great place to eat. There's several
places like that scattered around the Tri-Cities and if I had a car, I'd
visit them occasionally.

I tried that link and Firefox spit up on it as a "security risk". When
I told it to go ahead I got "Misdirected Request The client needs a
new connection for this request as the requested host name does not
match the Server Name Indication (SNI) in use for this connection."

The first or second link?

IOW - they're in the food business not the web site business. Bv)=

If it was a second link, that's because the web server has hotlinking protection, meaning you have to go throughthe main site to view any of
the webpages.

If I was in Pigeon Forge I think I druther go to Dolly Parton's joint.

I would too but I know there, it's a place locals gather because they
tire of the tourists. I can understand that completely. That place,
during the peak season, can be a real headache to deal with.

I really like the Frisco burger. The breakfast Frisco - not so much. My favourite breakfast item is the bacon, egg & cheese biscuit. At two for U$5 on the app ......

Two for $5 is a great deal. Again, if I had a car...

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

Title: Onion-Mushroom Omelette
Categories: Breakfast, Cheese/eggs, Vegetarian
Yield: 1 Servings

1 ts Margarine
1 sm Onion, thinly sliced
2 ts Sugar
1 c Mushrooms, sliced
1 tb Balsamic vinegar
3 Egg whites
1 tb Milk, nonfat
1/4 ts Salt
1/8 ts Black pepper, ground
1 tb Parsley, fresh - chopped

Prep time: 15 mins. Cook time: 15 mins.

In large nonstick fry pan over medium heat, melt the margarine. Saute
onion with sugar until tender and golden brown, about 4 mins. Add the
mushrooms and vinegar and cook till mushrooms are tender, 3 mins.
Transfer the onion and mushroom mix to a small bowl. In a large bowl,
combine the egg whites, milk, salt and pepper. Beat egg-white mixture
until stiff peaks form. Wipe out nonstick fry pan and coat with
nonstick cooking spray. Place over medium heat. Add the egg-white mix
and gently level using back of spoon. Spread onion-mushroom mix over
half of the eggs. Cover, reduce heat to medium-low and cook till eggs
are cooked, 4-5 mins. Using a spatula, carefully loosen the underside
of omelette. Fold in half, cover and cook for 1 minute more. Garnish
with parsley and serve immediately.

Serving tips: If preparing several omelettes, keep the first ones
warm, covered with foil, in a 250 F (120 C) oven until all are ready
to be served.

Additional notes: All the fat and cholesterol in eggs reside in the
yolks, while the egg whites are rich in protein and albumin. For
healthier cooking of any recipe with eggs, substitute 2 egg whites
for each whole egg.

Nutritional Information: calories 197; total fat 5g (saturated fat
1g); protein 14g; cholesterol 0mg; carbohydrates 25g; sodium 766mg;
dietary fiber 3g; calories from fat 24%

Recipe from: Cooking for Healthy Living by Jane Fonda

MMMMM

-- Sean

... Drive carefully. Uncle Sam needs every taxpayer he can get.
___ MultiMail/Win v0.52

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