Subj : Re: Yesterday I received
To   : Dave Drum
From : Dale Shipp
Date : Tue Feb 14 2023 01:11:02

 -=> On 02-13-23  06:02,  Dave Drum <=-
 -=> spoke to Denis Mosko about Yesterday I received a le <=-

 DM> my friends. I love Your's netmails with casual recipies.

 DD> AFAIK you're the only one here using netmail. The rest of us post in
 DD> the open forum ... even if answering a netmail.

I have tried multiple times to tell him that if he has a question or
comment about a message here, then he should respond here in ECHOMAIL,
not in netmail.  I have given up, and told him multiple times that his
netmail responses to me from echomail messages will be ignored.  He does
not seem to get the message.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New England Boiled Dinner
 Categories: Tested
      Yield: 6 Servings
 
      4 lb Corned Beef Brisket, flat
      5 md Red skin potatoes
      5 lg Carrots
      1 ea Green cabbage
           Cut into quarters
      1 tb Whole cloves
      1 ts Dried Oregano
      1 ts Dried Basil
      1 ts Yellow Mustard Seeds
      1 ts Black Mustard Seeds
      1 lg Bay Leaf
      1 tb Black Pepper corns
 
  Measure out spices and place in cheese cloth. Tie cheese cloth packet
  closed with string to make sure all spices stay inside the packet.
  
  Remove corned beef from packing and rinse under cold water. (This will
  remove some of the salt).  Throw away the spices that came with the
  beef.
  
  Cover corned beef with water in large pot.  Add spice packet in cheese
  cloth as mixed above.
  
  Bring to a boil, then turn down to simmer. Cover Pot.  Let simmer for
  approx one hour per pound. (Test meat with long fork to see if meat is
  tender)
  
  Place carrots and potatoes into the pot. Bring back to boil and
  simmer for 20 minutes.  Remove meat, place on plate and cover with
  aluminum foil to keep warm.
  
  Depending on size of cabbage, quarter trying to leave some of the
  core in place for each section.  Secure top area of cabbage with
  toothpick by pushing toothpick into cabbage with knife handle (or
  little hammer)
  
  Place cabbage into pot leaving the other veggies in the pot and cook
  cabbage for 25 minutes or until tender.  (If potatoes and carrots are
  already tender you can remove them from water, place in bowl and cover
  with foil to keep them warm while cabbage is cooking.
  
  If the pot you are using is large enough for all veggies at the same
  time go for it.  Just remove meat and keep warm, cook veggies about
  25 minutes or so until all is tender.
  
  Recipe used every St Patricks Day for over 50 years  Turns out just
  fine.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:19:00, 14 Feb 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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