I got sloppy and didn't notice my "Corn On The Cob 4" post is a
recipe that calls for cutting the corn OFF the cob. My mistake.
Here's a replacement recipe. ;)

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

Title: Hot Chile-Basted Corn on the Cob
Categories: Vegetables, Chilies, Herbs
Yield: 4 Servings

6 tb Olive oil
2 tb Fresh cilantro; chopped
1 tb Tomato paste
2 tb Hot chile sauce
4 Corn on the cob;
- husks removed
Butter; to serve
Fresh cilantro leaves; to
- garnish

Whisk oil, cilantro, tomato paste, and chili sauce in a bowl.

Cut each corn cob into three sections and blanch in a pot
of boiling water for about 2 minutes. Drain, then place in
a shallow dish. Pour the marinade over the corn to coat
well. Cover and leave for 2 hours.

Grill the corn on a hot barbecue for 30 to 40 minutes,
regularly turning and brushing with the marinade. Serve
hot, topped with butter or more of the marinade. Garnish
with cilantro leaves.

Uncle Dirty Dave's Archives

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to All <=-

I got sloppy and didn't notice my "Corn On The Cob 4" post is a
recipe that calls for cutting the corn OFF the cob. My mistake.
Here's a replacement recipe. ;)

Getting sloppy in a cooking echo somehow seems appropriate, especially with corn on the cob. <G>

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

Title: Roast Chicken in a Clay Baker
Categories: Main dish, Chicken, Clay pot, Seandennis
Yield: 4 Servings

1 4-5 lb. whole chicken
6 To 8 small potatoes, cut
In half
4 To 6 garlic cloves, peeled
And left whole
10 Or more baby carrots
1 Large onion cut into eighths
8 To 10 mushroom caps
2 To 3 sprigs fresh lemony
Thyme
2 To 3 sprigs fresh sage
2 To 3 sprigs fresh oregano
Salt and pepper

Prep time : 10 minutes Cook time
: 1 hour 30 minutes Total time: 1 hour 40 minutes

1. Completely submerge the top and bottom in water and soak for 30
minutes prior to cooking.

2. Wash and dry chicken. Allow to come to room temperature (or about
70 degrees) before placing in oven, about 1.5 hours.

3. Put veggies and herbs in baker and place chicken on top. Sprinkle
with salt & pepper.

4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake
covered for 1.5 hours or until skin is browned and chicken is done.

5. Let stand for 15 minutes before carving.

Notes: Avoid drastic temperature changes with a clay baker. Always
presoak baker for 30 minutes and always allow to cool before
cleaning. Never use soap, only warm water and baking soda if
necessary.

Based on reader feedback, I have adjusted the cooking temperature to
450 degrees.

From: http://www.lemonythyme.com/roast-chicken-in-a-clay-pot/

MM'd by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.

MMMMM

-- Sean

... If you put enough dressing on your salad, it will taste like food.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

It never seemed that sloppy to me. I had corn on the cob once on our
trip; it came as a side to our lobster dinner up in Maine. They subbed

I think it is messier if you cover it in butter as most of us in the south/country do. ;) As I have gotten older, I prefer to use a knife to remove it from the cob first to make it less messy.

Mike

* SLMR 2.1a * Florida: when we say, "DUCK!", we don't mean Donald.
--- SBBSecho 3.28-Linux
* Origin: Capitol City Online (1:2320/107)

Hi Sean,

It never seemed that sloppy to me. I had corn on the cob once on our
trip; it came as a side to our lobster dinner up in Maine. They subbed
out Stephen's corn with cole slaw. That was our first lobster meal--a
lot of work to get those things open! The next day we got lobster rolls (hot, with melted butter on a hot dog type roll), much easier to handle but the only side was a small bag of potato chips. The trip was nice, about 4,700 miles, saw a lot of New England, but good to be back home.

It can be if I don't have my teeth in! XD

True; I still have all of my teeth except the wisdom ones and a molar
that was being reabsorbed from the inside out so pulled about 30 years
ago. No problems with eating corn, either on or off the cob.

Seriously though, it just depends on what kind of corn, how it's
prepared, et cetera. I especially like to shuck it myself, cut the
larger cobs into two, and eat it with salted butter. It's been years since I've had it like that.

I grew up with corn on the cob (picked after the water went on the stove
to heat) in the summer, frozen corn the rest of the year. Sadly I've not
had corn that fresh since getting married, close a few times but more
often a few hours old. Sometimes frozen corn on the cob before we found
out about Stephen's allergy but always with butter and salt.

Lobster is delicious but it's too much work for me now becuase of

my SD> nerve-damaged hands. Lobster rolls, however, go down quite
smoothly. SD> I've never had a genuine New England lobster rolls but
the ones I have SD> had tasted pretty good to me.

Stephen ended up cracking mine open; my wrists/hands are too weak from
breaks. We decided that in the future, we'll go for lobster rolls as
cracking the bugs is just too much work. Did you know there are 2
different types of rolls? One is more like a lobster salad--served cold,
mixed with mayo and usually diced celery. The other one is the one
Cousins Maine Lobster says is the real lobster roll--steamed, picked out
of the shell and piled into a roll with lots of melted butter. The
latter is our choice. CML is a food truck franchise that specialise in
lobster, got their big break on Shark Tank; we've seen them at various
local events and bought lobster from them from time to time.

I am considering going back to work part-time under Social Security's "Ticket To
Work" program and if I can scrape up a little extra money to get a few more things on my van fixed, I might go up to Washington DC to visit
some memorials and museums. Something I have always wanted to do.

Sounds good. On this trip we went to both Bar Harbor, ME and
Williamsburg, VA--both places I visited as a teen with my family. Sadly
in the over the years since, they've both gone very commercial; neither
of them are the sleepy little towns I remember. I've not been to DC
since my senior class trip; I know it has changed but I'm not really
that interested in a return visit.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

True; I still have all of my teeth except the wisdom ones and a molar
that was being reabsorbed from the inside out so pulled about 30 years ago. No problems with eating corn, either on or off the cob.

I had bad teeth from the get-go and after I had my first heart attack, the VA removed all of my teeth to prevent a heart infection.

Stephen ended up cracking mine open; my wrists/hands are too weak from breaks. We decided that in the future, we'll go for lobster rolls as cracking the bugs is just too much work. Did you know there are 2 different types of rolls? One is more like a lobster salad--served
cold, mixed with mayo and usually diced celery. The other one is the
one Cousins Maine Lobster says is the real lobster roll--steamed,
picked out of the shell and piled into a roll with lots of melted
butter. The latter is our choice. CML is a food truck franchise that specialise in lobster, got their big break on Shark Tank; we've seen
them at various local events and bought lobster from them from time to time.

I definitely prefer the latter. I don't mind cold crab meat but for some reason, lobster doesn't taste as good cold. Then again, I like cilantro so I may not be the best judge of things. XD

Sounds good. On this trip we went to both Bar Harbor, ME and
Williamsburg, VA--both places I visited as a teen with my family. Sadly
in the over the years since, they've both gone very commercial; neither
of them are the sleepy little towns I remember. I've not been to DC
since my senior class trip; I know it has changed but I'm not really
that interested in a return visit.

I've never been to DC. My Danish friend, who is a former BBS sysop and Fidonet
hub (how we met), has talked about flying into DC, meeting me there, and we can
go around to sall of the places we want to visit. I did discover that I can take both a tour of Congress and the White House on my mobility scooter which sounds interesting to me.

I have never visited the US Northeast yet and would like to someday.

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

Title: President Reagan's Macaroni and Cheese
Categories: Pasta, Cheese/eggs, Celebrity, Vegetables
Yield: 4 Servings

1/2 lb Macaroni
1 ts Butter
1 Egg; beaten
1 ts Dry mustard
1 ts Salt
1 c Warm milk
1 tb Hot water
Sharp american cheese;
-shredded

Cook macaroni in pot until tender. Drain. Mix butter, egg, mustard,
salt, milk and hot water. Combine macaroni and butter mixture in
bowl. Add 3 cups shredded cheese. Combine. Pour into buttered
casserole. Sprinkle with additional shredded cheese. Bake at 350
degrees 45 minutes, or until custard is set and top is crusty. Makes
4 to 6 servings. Each serving contains: 612 calories; 1,172 mg
sodium; 149 mg cholesterol; 32 grams fat; 47 grams carbohydrates; 32
grams protein; 0.22 gram fiber. Presented by: Rose Dosti, L.A. Times
Culinary SOS column, 3/16/95, H22. Posted to MM-Recipes Digest V3 #343

From: Captain <captain@iquest.net>

Date: Sun, 15 Dec 96 09:59 EST

MMMMM

-- Sean

... Real knowledge is to know the extent of one's ignorance.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Mike,

It never seemed that sloppy to me. I had corn on the cob once on our trip; it came as a side to our lobster dinner up in Maine. They

subbed

I think it is messier if you cover it in butter as most of us in the south/country do. ;) As I have gotten older, I prefer to use a knife
to remove it from the cob first to make it less messy.

I do spread butter and salt on my corn on the cob; it's the way I was
brought up to eat it. Stephen introduced me to an easier way to butter
it that doesn't use a knife tho. Spear the ends of the cob with those
little cob shaped skewers/holders/whatever you call them, then roll the
ear of corn over the top of a stick of butter. The heat of the corn will
melt the butter just enough to butter your corn without the mess of
doing it with a knife. Best to keep a dedicated stick of butter on hand
for this. My mom always set one stick of butter on the table for the 7
of us but two salt shakers. We were encouraged to take enough butter
(but not an excessive amount) to butter more than one ear so we didn't
have to keep passing it around or have one person tie it up while others
were waiting to get some. She always used margerine, tried real butter
on us when she started working and could afford it but the general
consensus of the family taste was for margerine so she bought that until
the last of the kids had left home. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Sean,

True; I still have all of my teeth except the wisdom ones and a molar
that was being reabsorbed from the inside out so pulled about 30 years ago. No problems with eating corn, either on or off the cob.

I had bad teeth from the get-go and after I had my first heart attack,
the VA removed all of my teeth to prevent a heart infection.

My parents were good about making sure we got to the dentist on a
regular basis, had flouride treatments thru the school and bought
toothpaste with flouride in it. Even so, I had my share of cavities over
my younger years. now (last 40 years or so) it's been a matter of
replacing fillings. I do have a couple of crowns but all my teeth are
original.

Stephen ended up cracking mine open; my wrists/hands are too weak from breaks. We decided that in the future, we'll go for lobster rolls as cracking the bugs is just too much work. Did you know there are 2 different types of rolls? One is more like a lobster salad--served
cold, mixed with mayo and usually diced celery. The other one is the
one Cousins Maine Lobster says is the real lobster roll--steamed,
picked out of the shell and piled into a roll with lots of melted
butter. The latter is our choice. CML is a food truck franchise that specialise in lobster, got their big break on Shark Tank; we've seen
them at various local events and bought lobster from them from time to time.

I definitely prefer the latter. I don't mind cold crab meat but for
some reason, lobster doesn't taste as good cold. Then again, I like cilantro so I may not be the best judge of things. XD

You can keep my cilantro. Some years ago when we were in VT, McDonald's
was selling cold lobster rolls so I got one to try. It was ok but hot
(warm) lobster definatly tastes better.

Sounds good. On this trip we went to both Bar Harbor, ME and
Williamsburg, VA--both places I visited as a teen with my family. Sadly
in the over the years since, they've both gone very commercial; neither
of them are the sleepy little towns I remember. I've not been to DC
since my senior class trip; I know it has changed but I'm not really
that interested in a return visit.

I've never been to DC. My Danish friend, who is a former BBS sysop
and Fidonet
hub (how we met), has talked about flying into DC, meeting me there,
and we can
go around to sall of the places we want to visit. I did discover that
I can take both a tour of Congress and the White House on my mobility scooter which sounds interesting to me.

I've visited Congress but not the White House. The day we were supposed
to go on our class trip, it was closed for some unscheduled event and
since our trip was fairly tightly scheduled, we never had the chance to
try for another time. I'd be interested in some of the historic aspects
of it.

I have never visited the US Northeast yet and would like to someday.

My dad didn't take any vacations from his job until I was 11; his first
one was to work at a Boy Scout Jamboree in Valley Forge. That made him
realise that he could take some time off so it was a family trip every
year thereafter until the early 70s. In 73 most of us kids were working
jobs away from home so Mom & Dad went on their own; trips the next 5
years or so were with some of the kids. After that they went back to
going on their own. We covered a lot of the Northeast and as far south
as Virginia plus a trip out to Michigan (thru Canada) but I've covered
most of the country in the last 43 years (after Stephen joined the
Army).


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Two wrongs don't make a right but, two Wrights made an aeroplane

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)