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  Re: Uncle Dirty Dave
  By: Ruth Haffly to Ben Collver on Sun Jan 18 2026 04:39 pm

Hi Ruth,

RH> Very much so. I don't know how long you've read the echo to pick up on
RH> what he did over his years but he had quite an interesting life. He served
RH> in the US Navy, was a big rig truck driver, newspaper publisher, movie
RH> theater projectionist and not sure what all else before retiring at age
RH> 62. Found out he was bored so started to work for an auto supply store,
RH> just retired from that this past fall after 20 years. Had a number of
RH> health issues over the years, some stemming from being a smoker in his
RH> younger days but lived a very full life.

I knew about UDD being in the Navy, being a truck driver, a newspaper
publisher, and working in his retirement at AutoZone.  I did not know about
his history as a movie theater projectionist.

RH> Looks good but what, exactly, (know it's an Asian seasoning but is it
RH> easily obtainable?) is Chaat masala? Where would I find it; I don't know
RH> of any Indian/Pakistani grocery stores in the area?

Chaat Masala literally translates to Snack Spice.  For best results, make
your own.  I used some that my mother made.  Here are recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Chaat Masala
 Categories: Indian, Spices
      Yield: 4 Tablespoon
 
      1 tb Coriander seeds
      1 tb Cumin seeds
      1 tb Black peppercorns
      1 tb Dry mango powder
    1/2 tb Fennel seeds
    1/2 tb Black salt
    1/2 tb Table salt
      2    Dried red chiles -OR-
      2 ts Chili flakes
 
  Preparation time: 5 minutes
  
  This homemade chaat masala powder is a quick spice mix that adds a
  perfect balance of tang, heat, and saltiness to Indian street food,
  fruits, and snacks. Made with simple pantry spices, it's fresh,
  aromatic, and far better than store-bought versions!
  
  Add all ingredients to a spice or coffee grinder and blend until fine
  and smooth.
  
  Pour into a clean, airtight jar and keep in a cool, dry spot.
  
  Recipe by Famidha Ashraf
  
  Recipe FROM: 
  
  See also: 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chaat Masala
 Categories: Indian, Spices
      Yield: 1 Batch
 
      1 tb Cumin seeds
      1 ts Coriander seeds
    1/2 ts Fennel seeds
    1/2 ts Dried mint
      2 ts Black salt (kala namak)
      1 tb Mango (amchoor) powder
    1/2 ts Black pepper;
           - preferably whole
      1 ts Kashmiri chili powder
    1/2 ts Ginger powder
 
  Roast cumin, coriander, and fennel one after another in a pan until
  they turn slightly more brown.
  
  Combine roasted seeds with other spices and grind to a fine powder in
  a spice grinder or something similar.
  
  Notes:
  
  This recipe is supposed to include asafoetida powder, but I didn't
  have any, so I may update it at a later date.
  
  Roasting the seeds is always better, but it will work with pre-ground
  spices as well.
  
  Recipe FROM:
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Chaat Masala (Hot & Tangy Indian Spice Blend)
 Categories: Indian, Spices
      Yield: 3 /4 cups
 
    1/4 c  Coriander seeds
    1/4 c  Cumin seeds
      5    Whole dried red kashmiri
           - chillies; up to 6,
           - remove stems,
           - adjust to taste
    1/2 ts Ajwain (carrom) seeds;
           - scant
      1 tb Whole black peppercorns
      1 sm Green cardamom
      1 sm Clove
      1    Cinnamon stick (1/4")
  2 1/2 tb Amchoor (dry mango powder)
    1/4 ts Citric acid powder; scant
      1 ts Kashmiri chilli powder or
           - paprika
    1/2 ts Kala namak (black salt);
           - available in indian stores
           - (optional)
      2    Dried mint leaves; up to 3
      2 tb Salt; or to taste
 
  Use newly bought spices for this recipe. If the spices are more than 6
  months old, the blend will come out bitter.
  
  In a dry skillet, lightly dry roast coriander seeds, cumin seeds,
  whole chillies, ajwain, peppercorns, cardamom, cloves, and cinnamon
  stick. Dry roast each spice one at a time, separately, on low heat.
  Do not let the spices turn brown. Let cool completely.
  
  Put the roasted spices along with other items into dry coffee grinder
  or spice grinder and blitz to a fine powder.
  
  Store in air tight container at room temperature for up to 6 months.
  
  Recipe by sanjuro
  
  Recipe FROM: 
 
MMMMM
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