On Tue, 25 May 2021 14:44:36 -0600, wolfy's new skateboard
> wrote:

>On 5/25/2021 2:28 PM, US Janet wrote:
>> On Tue, 25 May 2021 12:15:11 -0600, wolfy's new skateboard
>> > wrote:
>>
>>> On 5/25/2021 7:54 AM, US Janet wrote:
>>>>
>>>> Finger Steaks! This is a food made popular in my city. The Torch
>>>> Cafe is long gone but other eateries have continued the tradition.
>>>>
>>>> https://www.idahostatesman.com/
>>>>
>>>> Recipe is contained in the article.. Yummy!
>>>>
>>>> Janet US
>>>>
>>> Oh heck yes, I'd pick that over chicken fried hamburger steak any old day!
>>>
>>> I wish this article wasn't paywalled:
>>>
>>>
>>> ‘The struggle is real’: Boise restaurants are closing because they’re so
>>> short-staffed
>>> UPDATED MAY 24, 2021 12:29 PM
>>
>> I'm sorry. I can copy the article and include it in a message, but
>> the recipe is handwritten. I'll have to type that up. Give me a bit
>> of time, o.k.?
>> Janet US
>>
>:-))
>
>
>Oh TY very much, but I saved the image of the original recipe and copied
>the updated recipe link from the article:
>
>https://www.idbeef.org/recipes/home-...tside-favorite
>
>INGREDIENTS
>• 2 1/2 cups flour, divided
>
>• 4 teaspoons black pepper, divided
>
>• 1 tablespoon, plus 2 teaspoons granulated garlic, divided
>
>• 1 tablespoon seasoning salt
>
>• 1/2 cup cornstarch
>
>• 1 tablespoon chicken bouillon powder
>
>• 2 teaspoons baking powder
>
>• 2 cups water
>
>• 1 pound beef shoulder tender, cut into 1/2-inch by 3-inch strips
>
>• Vegetable shortening or high-heat oil, for deep frying
>
>DIRECTIONS
>1. Combine 1 cup flour, 2 teaspoons black pepper, 2 teaspoons granulated
>garlic and seasoning salt. Set aside.
>
>2. In large bowl, whisk together remaining flour, pepper, garlic,
>cornstarch, bouillon powder and baking powder. Slowly pour in water,
>whisking constantly, and mix until smooth. Stir in food color, if desired.
>
>3. Fill small Dutch oven or wok with shortening to a depth of at least 2
>inches. Heat over medium-high heat until it reads between 350°F to 375°F
>with candy or deep-fry thermometer.
>
>4. Coat beef strips in reserved seasoned flour, and shake off excess.
>Dip strips individually in batter, let drip and carefully place into hot
>oil. If necessary, cook in batches to avoid crowding. Cook for 30
>seconds, turn and cook additional 30 seconds. Coating should be crisp
>and deep golden.
>
>5. Remove finger steaks with slotted spoon. Drain on paper towels. Serve
>with cocktail sauce (recipe below).
>
>
>
>WESTSIDE COCKTAIL SAUCE
> • 1 cup chili sauce
>
>• 1 tablespoon prepared horseradish
>
>• 2 tablespoons lemon juice
>
>Mix ingredients well, and refrigerate for up to three days.
>
>I think the updated version sounds a bit better than the original, at
>least for the dipping sauce.
>
>What I wanted to read was why they can't get wait staff in Boise and why
>their restaurants are closing.
>
>How can this be with all those new Californicaters in town?
>
>I guess Xiden truly did pay Hamerika to go on a year long vacay from werk.
>
>Oh well supply chain woes are coming hard and fast for everyone now:
>
>
>https://www.investing.com/commodities/feed-cattle
>
>52 wk Range128.5 - 148.18
>1-Year Change19.65%
>
>https://www.kmov.com/news/supply-cha...d07cb.amp.html
>
>https://www.zerohedge.com/markets/it...matter-anymore
>
>“Buckle up. The month of May will be the worst people have ever seen,”
>he predicted. Because some shippers will have to wait in line behind the
>growing backlog in Asia, he expects “what’s going to happen soon is that
>some importers won’t even be able to get on the boat. For them, it will
>almost feel like trade is coming to a halt.”

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.