Text 12467, 93 rader
Skriven 2007-02-28 21:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: various 140
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 DS> Isn't Arkansas in Central time zone?   Just before midnight there
 DS> would be just after midnight on the 12th here.
 ML> Right. And who knows when the updating of the site
 DS> I know that I have to wait until 0100 for the midnight updating of
 DS> the woot.com site because it is CST.

What's woot.com? And why didn't they spell it w00t.com?

 DS> Nothing for some folks, but better not to be taken unawares:-}}  It
 DS> takes a pretty large volume for a recipe before I use much more than
 DS> 1/4 tsp of cayenne.

Considering I add that or maybe twice that to my own serving
of any dish that should be hot ...

=

 DS> When we lived in Wisconsin, I once caught a moderate sized catfish
 DS> from the canal next to the house where our apartment was.   I think
 DS> that it was one of the worst fish I have eaten.  It may have been
 DS> wild caught, but from pretty sluggish waters.   Soft, mushy and
 DS> muddy.  The tank raised might have been an improvement.

The Chinese have their own way with fish from sluggish waters
(they have much experience, as they grow carp) - after they're
caught, they get released into a holding tank of fresh water -
this can be anything between a bucket and a bathtub - where the
fish swim around a couple days before being executed and eaten.
It works, sort of.

 -=> Dale Shipp said to Glen Jamieson <=-

 GJ> At the other end of the scale, 38C doesn't sound anywhere near as
 GJ> impressive as 100F, but the cars go faster, and people weigh less.
 DS> People weigh even less in England.  Almost everyone is 20 stone or
 DS> less, some even only 10 stone.

Big stones in England. Did you see the story about the 8-year-old
kid who weighs in at 14 stone? Pretty pathetic, that.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Creole (Woman's Day 5/78)
 Categories: Poultry, Main dish
      Yield: 4 servings

      1    Broiler-fryer (about 3#),
           -cut up
    1/4 c  Flour
      1 tb Chili powder
      2 ts Salt
    1/2 ts Pepper
      2 tb Oil
      1 lg Onion, chopped (1 cup)
    1/2 lg Green pepper, chopped
           -(1/2 cup)
      1 lg Clove garlic, crushed
      1 cn (16 oz.) tomatoes, cut up
      1 c  Chicken broth or bouillon
    3/4 c  Uncooked rice
      1 pk (10 oz.) frozen whole okra,
           -thawed slightly to
           -separate (optional)

  Coat chicken with mixture of flour, chili powder, salt and pepper.
  Brown on all sides in hot oil in Dutch oven; push to one side.  Add
  onion, green pepper and garlic; saute until tender.  Add tomatoes and
  broth; bring to boil.  Stir in rice; cover and simmer 40 minutes,
  stirring occasionally, or until chicken and rice are tender and most
  of the liquid is absorbed. Add okra; cover an dcook 10 minutes or
  until okra is barely tender.

  In microwave oven:  Cook onion, green pepper and garlic in oil in
  uncovered large casserole 5 minutes.  Add tomatoes, broth, rice and
  coated chicken; cover and cook 30 minutes, stirring occasionally,
  until chicken and rice are tender.  Add okra; cover and cook 5
  minutes or until tender.

  Pressure cooker:  Brown coated chicken in oil in uncovered pressure
  cooker. Push to one side.  Add onion, green pepper and garlic; saute
  until tender. Add tomatoes and broth; bring to boil.  Stir in rice
  and okra. Cover and cook, following manufacturer's directions, at 15
  pounds pressure 10 minutes.  Cool cooker at once.

  From "Woman's Day," 5/78.

  From: Iris Grayson                    Date: 09-18-95
  Recipes

MMMMM
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