Subj : Scout Cooking Merit Badge
To   : Nigel Reed
From : Dave Drum
Date : Tue May 02 2023 05:35:00

-=> Nigel Reed wrote to Fidonet.HOME_COOKING <=-

 NR> My son is in scouts and has been pretty excited about his cooking merit
 NR> badge.

 NR> He's 15 years old and watches a lot of youtube cooking channels. He's
 NR> been into was waygu stuff and was hounding me for one for his birthday.
 NR> I already got him a big pot of tallow and he's been using it on steaks
 NR> that he cooks for himself. I'd love to partake with him but my
 NR> lifestyle finally caught up with and I now have gout attacks if I eat
 NR> too much red meat.

 NR> I did get him an A5 waguy for Christmas and I don't think I've ever
 NR> seen him so excited. I had some of it, it was very rich and I wouldn't
 NR> be able to each much of it.

 NR> Anyway, yesterday he made bacon, egg and sausage sandwiches for lunch
 NR> and then bbq pulled pork on a toasted bun with beans and home made
 NR> coleslaw. He nailed it!

 NR> He has to do 3 breakfasts, 3 lunches and 3 dinners so I'm excited to
 NR> see what he has planned. For a 15 year old, I think he's become pretty
 NR> self-sufficient, when it comes to cooking anyway. Just wanted to brag
 NR> on a bit of scout home cooking!

Kid's on it. He'll go far in the food business if he chooses to follow 
that path. My first ever cooking effort more complex than frying up a
hamburger was this .... (I was 13 at the time and we had jsut moved to
Springfield)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Unique Apple Pie (An Uncle Dirty Dave Special)
 Categories: Pies, Fruits, Pastry, Dessert, Pork
      Yield: 6 Servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  A-P flour
    1/3 c  Bacon drippings
      2 tb (to 3 tb) cold water
      1    Egg yolk

MMMMM--------------------------FILLING-------------------------------
      3 c  Apples; sliced
    3/4 c  White sugar
    3/4 c  Light brown sugar
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
      1    Egg white
           Sugar & cinnamon
 
  First, swipe some apples from that apple tree down the
  alley. A medium sized Kroger bag should be enough.
  Assuming you don't get caught, scoot for home and wash
  the fruits of your labour. Peel, core and slice (medium)
  three cups of fruit. Put in a bowl and cover with water
  to prevent browning.
  
  Make the pastry.
  
  PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
  all-purpose flour. With pastry blender or 2 knives, cut
  in 1/3 cup bacon drippings, until the mixture resembles
  coarse crumbs. Do not add salt. The dripping provide
  plenty of salt.
  
  Add 2 to 3 tablespoons of cold water and an egg yolk to
  flour mixture and mix lightly with fork until moistened;
  gather into a ball. Wrap pastry and refrigerate 30
  minutes.
  
  Roll out pastry for a 9" or 10" pie pan. Butter the pie
  pan and place bottom layer of pastry in it.
  
  FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
  brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
  allspice in a medium sized bowl.
  
  Drain apple slices and mix with sugar/spice mix. If all
  the sugar/spice mix is not used up in coating apple
  slices spread it over the filling after transferring
  fruit to pie pan.
  
  MAKE THE PIE: Moisten rim of pastry with a little water
  and place top crust on pie, pinching top and bottom
  together to seal. Cut steam vents into top crust with a
  sharp knife. If desired, use a pastry brush to brush egg
  white on top crust for a glaze. Sprinkle sugar across
  the crust lightly and dust with cinnamon.
  
  Bake pie @ 350-#F-375-#F/175-#C-190-#C for 50 to 55 minutes
  or until crust is lightly browned and filling bubbles.
  
  Cool 10 minutes on wire rack before cutting.
  
  VARIATIONS... I often fry up 4 slices of thick cut slab
  bacon to provide the bacon drippings. Then crumble the
  bacon slices and mix with the filling.
  
  Serve with a slice of sharp cheddar cheese between the
  top crust and the filling.
  
  This is an absolutely scrumptious pie, if I do say so.
  
  First made in August 1955, Springfield, IL
  
  From: Dave Drum | Date: December 21, 2002
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If you die broke, the timing was right.
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