TZUTC: -0800
MSGID: 35544.fidonet_cooking@1:105/500 2dde8cf8
REPLY: 1:396/45.28 50fb9fda
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
  Re: Uncle Dirty Dave
  By: Ruth Haffly to Ben Collver on Sun Jan 25 2026 04:42 pm

Hi Ruth,

Thanks for the reminiscing about your folks' careers.  I like the part where
when told your mother was told she couldn't, she did it anyway.

I befriended the guy in charge of in-house printing where i worked.  He had
old-fashioned equipment in the basement.  He used to run the local paper,
and told stories about battling with aging equipment there too.  He was
quite a character.

I forget which branch of the military he was in, but he went to Germany in
WWII.  He told me they had set up schools in Austria where they were
training people to step into German government positions after taking
possession of the USA.  He said they had it all planned out as though it
were a done deal.

One story he told me was organizing a fund raiser.  He advertised it as a
topless car wash, but left out that it would be done by the Boy Scouts.
There was a big turnout, including many of the local preachers who showed
up to protest.

RH> Basically, yes. I pulled out the baby crock pot, put the meat, a cut up
RH> onion, a can of tomatoes, and a couple of small cans worth (subdivided
RH> large can) of diced chili peppers in it, let it cook on low all day. For
RH> supper, I cooked some spiral pasta and we served the "chili" over that.
RH> Steve spiced him up a bit with chipotle powder but it was good as is for a
RH> cold day.

That sounds delicious to me.  It has been cold here too.  Yesterday i made
a crockpot of split pea soup.  It was edible but not as awesome as usual.
I blame the expired carton of broth.  It'll likely be better next time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Generic German Sausage
 Categories: German, Sausages
      Yield: 1 Batch
 
     50 lb Beef or venison; ground
     50 lb Fresh pork;
           - ground, not too lean
  1 3/4 c  Salt; sack salt; not Iodized
      3 oz Morton quick cure
      3 oz Black pepper
      2 oz Garlic powder;
           - fresh garlic is best
      3    Garlic heads;
           - peeled, sliced, smashed
 
  Mix all the ingredients together and add up to 2 qt cold water when
  mixing.
  
  Sausage is ready to put in casings.
  
  Put garlic in a pint jar, pour boiling water over it to fill jar.
  Strain the garlic out and use juice, as much as desired to taste.
  Start the garlic a day before sausage.
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300
SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426