Text 12150, 89 rader
Skriven 2007-02-21 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: HEAT!   70220
=====================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> some form of mass metering is done to compute his volume 
 GJ> at a standard 60 F. Ian's bucolic butane vendors use a
 GJ> more primitive method of calculating mass.

 DS> Yeah, well, you can say whatever you want, but I know it's just
 DS> magic, so there.  You and your "math."

Speaking of magic, when it was 42 in Adelaide last week Kevin implored
Neekha to throw snowballs over the equator to cool things down. She knew
that wouldn't work so she hatched up schemes of rockets with ice
payloads, fast courier service of eskies full of snow and then finally
just sat down and made a wish. It dropped to 28 there the next day. So
her wish came true. She is now going around bragging that she is a
powerful sha-woman who rules the skies.


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

      Title: Chinese Barbecued Pork
 Categories: Chinese, Pork
      Yield: 8 Servings

      2 lb pork loin OR
           lean picnic shoulder
    pineapple; sliced, for
           garnish (fresh or canned)
    cucumber; sliced, for
    garnish, (optional)
           Marinade:
    2/3 c  malt sugar; (4 ounces),
    OR Maltose
      5 TB water; boiling
           Seasoning Sauce:
      2 TB rice wine OR
           dry sherry
      1 TB light soy sauce
      1 TB oyster sauce
      1 ts sesame oil
    1/2 ts salt
    1/2 ts red food coloring;
    (optional)

  Slice pork into lengths of approximately 2 inches wide and place in
  glass bowl.

  Mix the Malt sugar and boiling water until sugar dissolves.  Pour
  marinade mixture over the meat and let marinade for at least 4 to 5
  hours, turning occasionally.

  Preheat oven, or prepare charcoal grill, to 450 degrees Fahrenheit.

  Suspend meat on metal butcher hooks over the charcoals or hang from
  rack in oven.  Place a drip tray with small amount of water under meat
  to catch drips.

  Roast for about 15 minutes; meanwhile mix seasoning sauce then remove
  and brush the seasoning sauce on thickly.  Return to oven or grill to
  finish roasting until just cooked through.  Meat should be crispy on
  the outside.

  Cut into thick slices and place on oval serving platter and garnish
  with pineapple slices.  Sliced cucumbers are a nice added touch as
  well to add color to this wonderful dish.

  (Guangzhou Province) This luscious barbecued pork dish has a slightly
  sweet taste due to the ingredients used to flavor the meat.  Grilled,
  it takes on a smoky flavor, which is unbeatable! Perfect served with
  slices of fresh or canned pineapple as a decorative garnish as an
  appetizer or a main course meal.

  Recipe By: from Neon Wok web site
  http://www.neonwok.com
  Edited and formatted Kathy Hudson Lipin, 3/20/99

MMMMM

Cheers

Jim, in Yellowknife




... Magic is always the best solution -- especially reliable magic.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)