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  Re: Uncle Dirty Dave
  By: Ruth Haffly to Ben Collver on Tue Jan 20 2026 12:36 pm

RH> That was a long time before any of us knew him. He was also big into
RH> Commodore computers, especially the Amigas. Steve started with a Commodore
RH> 64; when he switched to a PC, he gave Dave a lot of no longer used by us
RH> equipment. Met him at a Cracker Barrel, our first experience with one of
RH> them. (G)

That's cool that he was enthusiastic about Commodore computers.  I've never
touched an Amiga, but i played arcade cames loaded from cassette tape on a
VIC-20.  Also, a friend handed down a Commodore 128 to me, which i gave to
another friend.  I kind of wish i had held onto the Commodore 128 because i
think its dual-CPU architecture is technically interesting.

My Dad was a computer professional all his adult career, and that VIC-20
was the first home computer he ever owned.  The one that William Shatner
hawked on TV.  Dad told me later that he was pretty excited to get a
computer of his very own.  He and Mom worked together to make a video game
about logging trees.  She made the graphics and he wrote the code.

Did UDD ever tell you what he ended up doing with those C=64's?  I knew
someone who used an obsolete computer in their kitchen for recipes.

RH> OK, thanks. We have a new Indian restaurant in Wake Forest, went to it a
RH> few weeks ago. I asked for a heat level 5 (They said they'd do 1-10) for
RH> butter chicken but will probably drop back to a 4 next time we go. It was
RH> good, just a bit hotter than I like.

I like to leave the chiles whole so that people can pick them out and
self-adjust the heat level.  Not that this applies to Chaat Masala.

Yesterday my cousin took me to a place where i got bok choy and snap peas
that were a little past date.  I planned to make fake Chinese food using
spaghetti noodles, but Mom dug out some actual Chinese noodles from the
cupboard.  I julienned carrots, onions, washed & sliced the bok choy, and
trimmed & halved the snap peas cross-wise.  I sauteed the carrots and
onions together in a large wok-like frying pan.  Then i added the
remaining vegetables, garlic, ginger paste, and 6 whole arbol chiles.  I
boiled the noodles for 2-1/2 minutes, drained them, and turned them into
the frying pan. Later i added Braggs aminos, sesame oil, and walnuts.  It
turned out well and everyone ate seconds.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creole Pork Sausage
 Categories: Cajun, Sausages
      Yield: 18 Servings
 
      4 lb Lean fresh pork, butt, or
           - shoulder
      2 lb Fresh pork fat
      2 c  Onion; finely minced
  1 1/2 tb Garlic; finely minced
  1 1/2 ts Cayenne
    1/2 ts Chili powder
      1 ts Crushed red pepper flakes
      8 ts Salt
      2 ts Red pepper; freshly ground
      2 ts Dried thyme leaves; crushed
      5 tb Parsley; finely chopped
      3    Bay leaves; finely crushed
    1/2 ts Allspice
        sm Sausage casing (9')
           - (optional)
 
  This Creole pork sausage is an old local favorite dating back to the
  19th Century, but isn't as easy to find as it once was. It would seem
  to have come to Louisiana with the Spanish, and was adapted to local
  custom and ingredients; the term is similar to the Spanish chorizo.
  It's great with white or red beans, and good for breakfast too, with
  eggs!
  
  Cut the pork at fatback into small pieces. Mix together and run once
  through the coarse disc of a meat grinder, into a large bowl. Add the
  seasonings and mix thoroughly until the stuffing is very smooth and
  well-blended.
  
  Make into patties, and use within three days or freeze.
  
  Also, you can stuff the chaurice into casings; make each sausage
  about 6" in length.
  
  Recipe by Chef John Folse, Gumbo Pages
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
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