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

Title: KFC Waffles
Categories: Copycat, Waffles
Yield: 1 Batch

2 c Flour; sifted
1/2 c Shortening
1 ts Salt
1 ts Baking powder
1 tb Corn meal
1 ts Baking soda
1 3/4 c Buttermilk
2 lg Eggs

Sift all dry ingredients together, then cut in the shortening as for
pie crust. Add the buttermilk and unbeaten eggs, mix until smooth.
Preheat the waffle iron. Pour into lightly greased waffle iron. Yield
will vary depending on size of waffle iron.

Recipe FROM:
<gopher://sdf.org/0/users/myst32yt/recipes/KFC#253#040Waffles.txt>

MMMMM
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Ben Collver wrote to All <=-

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

Title: KFC Waffles
Categories: Copycat, Waffles
Yield: 1 Batch

IOW waffles. AFAIC remember I never saw waffles on offer at my local
Colonel locations. Nor the recipe I am posting below. Which may 'splain
why there are no more Kentucky Fried Colonel stores left here. We gots
one Chick-Fil-A and two Popeyes. Wish we had a Lee's Famous.

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

Title: Homemade KFC Potato Wedges
Categories: Potatoes, Dairy, Herbs
Yield: 8 servings

3 lb Russet potatoes
2 c A-P flour
1 1/2 c Milk
1 lg Egg
2 ts Salt
1 ts Garlic salt
1/2 ts Onion powder
1 tb Ground black pepper
1 ts Poultry seasoning; opt
Oil for frying

Wash potatoes well, and cut into small wedges. The
wedges should be no larger than 3/8 of an inch thick at
the outside of the potato. Ideally, the potato wedges
should be cut as uniformly as possible.

Place the potato wedges in a large bowl and add enough
water to cover the potatoes. Allow the potatoes to soak
for at least 1 hour (best overnight).

Combine milk and egg in a small bowl. Whisk together to
mix the egg fully into the milk.

In another bowl, combine flour, salt, garlic salt, onion
powder, black pepper, and poultry seasoning.

Heat oil to 350ºF/175ºC.

Dredge the potatoes in the flour, then dip into the egg
wash, and then back into the flour.

Place the breaded potatoes on a wire rack on top of a
baking sheet to allow them to dry. The coating will set
up and stay on the potatoes better if allowed to set for
5 to 10 minutes before frying

Fry potatoes in batches for 5 to 6 minutes, remove and
place on a wire rack to drain.

After the first cooking time, place each batch of
potatoes back into the oil for another 3 to 4 minutes.
This second cooking will result in potatoes with a very
crisp outer coating. When removed for the second time
drain on the wire rack, and then serve immediately.

MAKES: 8 servings

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

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Re: Re: KFC Waffles
By: Dave Drum to Ben Collver on Tue Jul 08 2025 05:47:23

Title: KFC Waffles

IOW waffles. AFAIC remember I never saw waffles on offer at my local Colonel locations. Nor the recipe I am posting below.

I've never seen waffles at KFC either. I can easily imagine it though.
Kind of like biscuits and gravy, but with waffles.

Sekihan (Japanese Red Beans And Rice)

1/2 c Adzuki (small red beans)
3 1/2 c Water (approximate)
3 c Mochi gome (sweet glutinous
- rice); well rinsed, soaked
- for 1/2 to 1 hour, drained
3 1/2 c Water
1 tb Black dry-roasted sesame seeds
Shiso or watercress leaf;
- for garnish (optional)

Served on special occasions throughout the year in Japan, and it is delicious--especially if you like sticky things.

In a medium saucepan, combine beans and water; bring to a boil.
Reduce heat to low; simmer 45 minutes to one hour or until beans are
soft but not completely cooked. Cool to room temperature. Drain
beans, reserving the liquid. Mix the beans, drained rice and water
with 3 tb the bean cooking liquid. Cook in rice steamer in the usual
manner. Spread the cooked beans and rice into a decorative shallow
dish or laquer tray. Sprinkle with the sesame seeds, garnish and
serve.

If you don't have a rice cooker, you can cook this is a pot on the
stove as you would regular rice. Just use the proportion of water to
rice given here, not the usual Western 2 parts water to one part
rice. The rice has already been soaked, so it needs less water to
cook.

Yield: 8 Servings

Recipe by Lisa Bennett

Adapted from: Japanese Cooking by Susan Fuller Slack and
The Heart of Zen Cuisine by Soei Yoneda

From: Lisa <bennett@univscvm.csd.scarolina.edu>
Date: Mon, 13 Jun 94 19:50:46 EDT
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Ben Collver wrote to Dave Drum <=-

Title: KFC Waffles

IOW waffles. AFAIC remember I never saw waffles on offer at my local Colonel locations. Nor the recipe I am posting below.

I've never seen waffles at KFC either. I can easily imagine it though. Kind of like biscuits and gravy, but with waffles.

Probably a southern US thing where chicken & waffles is a big deal. Can't recall sausage gravy (for B&G or W&G) at KFC. I tried their gravy on my
mashed taters a couple times and it was nahasty. Unlike Popeyesd "Cajun"
gravy.

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

Title: Chicken & Waffles
Categories: Breads, Poultry, Pork, Chilies, Cheese
Yield: 4 Servings

4 lg Eggs
1/4 c Heavy cream
2 tb Cayenne pepper
1 tb Salt
1 tb Ground black pepper
2 c All-purpose flour
1 c Cornstarch
1 tb Salt
1 qt Oil for frying
8 Chicken tenders
1 c Mayonnaise
1/4 c Syrup
2 ts Prepared horseradish
1 ts Dry mustard powder
12 sl Bacon
8 sl (thin) Cheddar cheese
8 Plain frozen waffles

Whisk together the eggs, cream, cayenne pepper, 1
tablespoon salt, and black pepper in a large bowl. In a
paper bag, shake together the flour, cornstarch, and 1
tablespoon salt.

Dip the chicken into the beaten egg mixture, then place
into the flour mixture and shake to coat. Place the
breaded chicken onto a wire rack; do not stack. Let the
chicken rest for 20 minutes to allow the coating to set.

Heat about 3" of oil in a deep-fryer or large saucepan to
375ºF/190ºC. In small batches, fry chicken 5 to 8
minutes until golden brown. Remove chicken, and drain on
paper towels. Set aside or keep warm in a a low oven.

Combine the mayonnaise, maple syrup, horseradish, and
mustard powder in a medium bowl. Place the bacon in a
large, deep skillet, and cook over medium-high heat,
turning occasionally, until evenly browned, about 10
minutes. Drain the bacon slices on a paper towel-lined
plate.

TO ASSEMBLE THE SANDWICHES: Place 4 waffles on a cookie
sheet, top each waffle with 2 chicken tenders, 3 slices
of bacon, and 2 slices of Cheddar. Broil the sandwich for
a 3 to 5 minutes until the cheese melts. Spread 3
tablespoons of the maple mayonnaise on the remaining 4
waffles and place on top of the sandwich.

Recipe by: Carl 'Alfalfa' Switzer

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Hi Dave (and Ben),

Ben Collver wrote to Dave Drum <=-

Title: KFC Waffles

Probably a southern US thing where chicken & waffles is a big deal.
Can't recall sausage gravy (for B&G or W&G) at KFC. I tried their
gravy on my mashed taters a couple times and it was nahasty. Unlike Popeyesd "Cajun" gravy.

Chicken and waffles is also a Penn Dutch thing. I think I've seen it
more up there than here in NC. It's a good, but high carb meal with the
waffles and gravy
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

Hi Dave (and Ben),

Ben Collver wrote to Dave Drum <=-

Title: KFC Waffles

Probably a southern US thing where chicken & waffles is a big deal.
Can't recall sausage gravy (for B&G or W&G) at KFC. I tried their
gravy on my mashed taters a couple times and it was nahasty. Unlike Popeyesd "Cajun" gravy.

Chicken and waffles is also a Penn Dutch thing. I think I've seen it
more up there than here in NC. It's a good, but high carb meal with the waffles and gravy

As you know I've never been one to obsess over carbs. I do keep an eye
on them and if I hit a high-carb meal I'll probably balance it with a
very low carb meal for the next.

And I'm helped by having to restrict my potato intake because of the
potassium levels that concern my doctors.

I don't even want to think about the carbs in this guy. Buy it's both
delicious and habit-forming. Bv)=

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

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

6 sl Bacon (to 8); diced, fried
- crisp, drained, drippings
- reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts

Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.

Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, half of
the chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper. Simmer for 10 minutes; do not
allow to boil. Add grated cheese and green onions, heat
until cheese melts smoothly.

Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley.

NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.

Makes 2 quarts.

* The Parmesan is what makes this soup so much better
than others I have had. It should blend in without over-
powering the other flavours and add a thickness and
richness to an otherwise plebeian soup.

** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

Uncle Dirty Dave's Kitchen

MMMMM

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--- MultiMail/Win v0.52
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Hi Dave,

Probably a southern US thing where chicken & waffles is a big deal.
Can't recall sausage gravy (for B&G or W&G) at KFC. I tried their
gravy on my mashed taters a couple times and it was nahasty. Unlike Popeyesd "Cajun" gravy.

Chicken and waffles is also a Penn Dutch thing. I think I've seen it
more up there than here in NC. It's a good, but high carb meal with the waffles and gravy

As you know I've never been one to obsess over carbs. I do keep an eye
on them and if I hit a high-carb meal I'll probably balance it with a
very low carb meal for the next.

I don't obsess over them like I did for the first 18 months or so after
I was diagnosed. Now I check the nutrition labels on packages, like you
try to go low carb (and high protein) after a high carb day or meal and
check my b/g almost every day. I've been more erratic on the last over
the last month with the arm injury and travel but intend to get back to
doing it regularly starting next Monday.

And I'm helped by having to restrict my potato intake because of the potassium levels that concern my doctors.

I limit my potato intake too, but eat more than I did when Steve and I
first got married. My dad insisted on having mashed potatoes with 99.99%
of his supper (or Sunday dinner) meals so I was rather fed up with them.
(Most of the time Mom made gravy but not with ham or some other meats.)
We use a mix of potatoes, rice, kasha, orzo and couscous, depending on
what else is on the menu.

I don't even want to think about the carbs in this guy. Buy it's both delicious and habit-forming. Bv)=

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

Uncle Dirty Dave's Kitchen

It does look good. My dad had no signature dish but was a competant
cook. He was able to keep us kids fed if mom was sick but if he grilled
steaks, they were always well done. At any rate, I lived thru it. (G)

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

As you know I've never been one to obsess over carbs. I do keep an eye
on them and if I hit a high-carb meal I'll probably balance it with a
very low carb meal for the next.

I don't obsess over them like I did for the first 18 months or so after
I was diagnosed. Now I check the nutrition labels on packages, like you try to go low carb (and high protein) after a high carb day or meal and check my b/g almost every day. I've been more erratic on the last over
the last month with the arm injury and travel but intend to get back to doing it regularly starting next Monday.

Since the primary care doc 86ed my diabetes med altogether I take a
"fasting" blood sugar reading every Saturday morning. As long as I'm
in the 90 to 110 range everything is hunky-dory. If that begins to go
up as it did last time I was taken off the meds - then I'm going to be
on the horn to Dr. Dynda for a fresh scrip. Bv)=

And I'm helped by having to restrict my potato intake because of the potassium levels that concern my doctors.

I limit my potato intake too, but eat more than I did when Steve and I first got married. My dad insisted on having mashed potatoes with
99.99% of his supper (or Sunday dinner) meals so I was rather fed up
with them. (Most of the time Mom made gravy but not with ham or some
other meats.) We use a mix of potatoes, rice, kasha, orzo and couscous, depending on what else is on the menu.

Mashed is good, But not for every meal. And potatoes are very versati;e.

I don't even want to think about the carbs in this guy. Buy it's both delicious and habit-forming. Bv)=

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

Uncle Dirty Dave's Kitchen

It does look good. My dad had no signature dish but was a competant
cook. He was able to keep us kids fed if mom was sick but if he grilled steaks, they were always well done. At any rate, I lived thru it. (G)

Many born-before 1940 cooks, diners preferred their steaks well done, or
in my opinion ruined. If I'm in a new place for steak I'll order medium-
rare and see what comes out the kitchen. Then I have a benchmark. Round
steak I like cooked medium, sirloin - medium-rare, and ribeye - rare. Of
course there are specialyy steaks, too ....

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

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

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Hi Dave,

Had some problems getting my mail for a few days but it came in today.
Guess I'll blame it on the wild weather the country has been having this summer.

on them and if I hit a high-carb meal I'll probably balance it with a
very low carb meal for the next.

I don't obsess over them like I did for the first 18 months or so after
I was diagnosed. Now I check the nutrition labels on packages, like you try to go low carb (and high protein) after a high carb day or meal and check my b/g almost every day. I've been more erratic on the last over
the last month with the arm injury and travel but intend to get back to doing it regularly starting next Monday.

Since the primary care doc 86ed my diabetes med altogether I take a "fasting" blood sugar reading every Saturday morning. As long as I'm
in the 90 to 110 range everything is hunky-dory. If that begins to go
up as it did last time I was taken off the meds - then I'm going to be
on the horn to Dr. Dynda for a fresh scrip. Bv)=

I'm doing OK, trying to stay in the same basic range as you are. So far
none of my doctors are concerned that it's too high. I've been totally
diet contolled since the beginning of March, 2013, after being told in
mid June, 2012 that I would be on insulin the rest of my life.

And I'm helped by having to restrict my potato intake because of the potassium levels that concern my doctors.

I limit my potato intake too, but eat more than I did when Steve and I first got married. My dad insisted on having mashed potatoes with
99.99% of his supper (or Sunday dinner) meals so I was rather fed up

Mashed is good, But not for every meal. And potatoes are very
versati;e.

Yes, but I like the variety that Steve and I have used over the years.
Easier to find kasha all over the country now, used to have my parents
mail a box or two wherever we were stationed or we would pick some up on
visits to the Catskills.

I don't even want to think about the carbs in this guy. Buy it's both delicious and habit-forming. Bv)=

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

It does look good. My dad had no signature dish but was a competant
cook. He was able to keep us kids fed if mom was sick but if he grilled steaks, they were always well done. At any rate, I lived thru it. (G)

Many born-before 1940 cooks, diners preferred their steaks well done,
or in my opinion ruined. If I'm in a new place for steak I'll order medium- rare and see what comes out the kitchen. Then I have a
benchmark. Round steak I like cooked medium, sirloin - medium-rare,
and ribeye - rare. Of course there are specialyy steaks, too ....

My usual order is medium; Steve likes them rare. We ordered the same
steak but different sides recently at Texas Roadhouse; they brought the
2 plates and set them down, switching them. Took us a moment but
switched back and were happy.


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


... Computers run on smoke. They stop when it leaks out.

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

Ruth Haffly wrote to Dave Drum <=-

Had some problems getting my mail for a few days but it came in today. Guess I'll blame it on the wild weather the country has been having
this summer.

What climate change? If I was a younger person I'd be very worried. As it is I'm still worried, but as I'm 83 and will be leaving no hostages to fortune (children) behind ..... Still, it would be nice if it were possible to cool
the planet down before it wipes out humanity and cools down on its own.

Since the primary care doc 86ed my diabetes med altogether I take a "fasting" blood sugar reading every Saturday morning. As long as I'm
in the 90 to 110 range everything is hunky-dory. If that begins to go
up as it did last time I was taken off the meds - then I'm going to be
on the horn to Dr. Dynda for a fresh scrip. Bv)=

I'm doing OK, trying to stay in the same basic range as you are. So far none of my doctors are concerned that it's too high. I've been totally diet contolled since the beginning of March, 2013, after being told in
mid June, 2012 that I would be on insulin the rest of my life.

My fasting sugar just taken a few minutes ago was 97mg/dL

And I'm helped by having to restrict my potato intake because of the potassium levels that concern my doctors.

I limit my potato intake too, but eat more than I did when Steve and I first got married. My dad insisted on having mashed potatoes with
99.99% of his supper (or Sunday dinner) meals so I was rather fed up

Mashed is good, But not for every meal. And potatoes are very
versati;e.

Yes, but I like the variety that Steve and I have used over the years. Easier to find kasha all over the country now, used to have my parents mail a box or two wherever we were stationed or we would pick some up
on visits to the Catskills.

Are we talking about kasha the fake buckwheat? Or kasha the porridge?
Never had either as there is no Russian enclave anywhere near my range
of territory. I have had, and enjoyed, buckwheat in many forms.

Especially pancakes

8<----- GONE ----->8

It does look good. My dad had no signature dish but was a competant
cook. He was able to keep us kids fed if mom was sick but if he grilled steaks, they were always well done. At any rate, I lived thru it. (G)

Many born-before 1940 cooks, diners preferred their steaks well done,
or in my opinion ruined. If I'm in a new place for steak I'll order medium- rare and see what comes out the kitchen. Then I have a
benchmark. Round steak I like cooked medium, sirloin - medium-rare,
and ribeye - rare. Of course there are specialyy steaks, too ....

My usual order is medium; Steve likes them rare. We ordered the same
steak but different sides recently at Texas Roadhouse; they brought the
2 plates and set them down, switching them. Took us a moment but
switched back and were happy.

Never eaten at a Texas Roadhouse (Founded February 17, 1993; 32 years
ago, in Clarksville, IN. Currently headquartered in Louisville, KY)

It was several years before a TRH actually opened in Texas. Bv)=

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

Title: Buckwheat Kasha w/Liver
Categories: Five, Grains, Offal, Beef
Yield: 4 Servings

2 c (227 g) buckwheat
3 c (750 mL) water
4 oz (115 g) veal liver
3 tb (45 mL) fat
2 lg Eggs; hard boiled
Salt

Boil buckwheat in water until it is crumbly. Fry
buckwheat kasha in fat for 7-10 mins. Boil liver in
salted water for 15 minutes, chop finely and fry in fat.
Chop eggs finely. Add eggs, liver to buckwheat and fry
in the pan for a while.

Serve with broth.

Recipe by: Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

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... "If you are not ordinary how can your challenges be ordinary?"Jaykaran
agar
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Had some problems getting my mail for a few days but it came in today. Guess I'll blame it on the wild weather the country has been having
this summer.

What climate change? If I was a younger person I'd be very worried. As
it is I'm still worried, but as I'm 83 and will be leaving no hostages
to fortune (children) behind ..... Still, it would be nice if it were possible to cool the planet down before it wipes out humanity and
cools down on its own.

It is cooling down, despite what the global warming folks say. Remember
only 30+/- years ago when everybody was obsessing over the global
cooling? Can't win for notning.

Since the primary care doc 86ed my diabetes med altogether I take a "fasting" blood sugar reading every Saturday morning. As long as I'm

I'm doing OK, trying to stay in the same basic range as you are. So far none of my doctors are concerned that it's too high. I've been totally diet contolled since the beginning of March, 2013, after being told in
mid June, 2012 that I would be on insulin the rest of my life.

My fasting sugar just taken a few minutes ago was 97mg/dL

Mine was 106 but I had a higher carb supper last night. Tonight's will
be burgers and broccoli salad.

Mashed is good, But not for every meal. And potatoes are very
versati;e.

Yes, but I like the variety that Steve and I have used over the years. Easier to find kasha all over the country now, used to have my parents mail a box or two wherever we were stationed or we would pick some up
on visits to the Catskills.

Are we talking about kasha the fake buckwheat? Or kasha the porridge? Never had either as there is no Russian enclave anywhere near my range
of territory. I have had, and enjoyed, buckwheat in many forms.

Buckwheat groats. Prepared by coating about a cup with a beaten egg,
then stir frying that in a bit of butter or oil (we use olive oil) until
dry, then adding a couple of cups of liquid (water, broth, etc),
reducing heat to low, covering and cooking about 10-12 minutes, or until
all the liquid is absorbed. Fluff with a fork and serve.

Especially pancakes

When we moved from Fort Devens, MA to Fort Huachuca, AZ in January 1993,
we drove cross country. Stopped somewhere (IIRC) in Indianna, one night,
went over to a local restaurant after checking into a motel. Eatery had
liver & onions on the menu; Steve ordered that. Next morning we went
back to the same place for breakfast; Steve saw that buckwheat pancakes
were available and got them. When the order was delivered, our girls saw
the grey pancakes and asked if he'd ordered liver pancakes. (They looked
very much like--size, shape, color--as the liver he'd had the night
before.) After we stopped laughing, we told the girls that they were
buckwheat. We've kept buckwheat flour on hand and every so often since,
have made pancakes, now referred to as "liver pancakes".

My usual order is medium; Steve likes them rare. We ordered the same
steak but different sides recently at Texas Roadhouse; they brought the
2 plates and set them down, switching them. Took us a moment but
switched back and were happy.

Never eaten at a Texas Roadhouse (Founded February 17, 1993; 32 years
ago, in Clarksville, IN. Currently headquartered in Louisville, KY)

Good place to go for consistancy from place to place. Good variety of
steaks and sides, food overall is very good. It can get loud at times as
it's a good sized place and only low barriers separating one area from
another.

It was several years before a TRH actually opened in Texas. Bv)=

We've eaten at them in several states, don't recall if TX has been one
of them. Do like that you know what you're getting there--they do have a
"pick your own steak" cabinet up front but we usually just order off the
menu. They used to have buckets of peanuts on the table, shells could be
tossed on the floor. Discontinued that with covid, brought in bagged
peanuts (shells go into buckets) only a couple of years ago.

Title: Buckwheat Kasha w/Liver
Categories: Five, Grains, Offal, Beef
Yield: 4 Servings

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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