Text 14838, 63 rader
Skriven 2007-04-30 20:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Predictions 442
=======================
 DD> I see that they are about as accurate as Faux News is "fair and 
 DD> balanced".  Bv(=

They now project him to have a 14-21 record. As the Giants
are the thing I like least about San Francisco, I endorse
this forecast.

 -=> Dave Drum said to Dave Sacerdote <=-

 DD> I learned a couple things from your post. I am not and never have been
 DD> a  mathematician - so I did not know that "!=" means "does not equal." 
 DD> You do not recognise that you seem to have a closed mind on some 

As do we all.

 DD> subjects. Such as chowder - recognising only New England Style Clam
 DD> Chowder.

Tomatoes don't belong in chowder. It doesn't matter whether
the origin of the word is the name of a pot into which you
could throw any old thing. Not putting tomatoes in chowder
is just a question of common sense, is all. One can have
a clam chowder that is broth-based or (shudder) milk-based,
but a tomato-based one is just plain wrong. Like putting
vast quantities of mayo on your sandwich or on anything else.

P.S. In the event that I make crab cakes, I'll make my own
mayo, though I may use egg whites as well as yolks, and will
add a couple tablespoons of it per pound of meat. Homemade is
not objectionable in those quantities.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Manhattan Clam Chowder
 Categories: Soups/stews, Fish/sea, Pork/ham, do not eat
      Yield: 8 servings

    1/4 c  Finely cut-up lean salt             1 c  Water
           Pork or bacon, or margarine       1/3 c  Chopped celery
           Or butter                           1 cn (16 oz.) whole tomatoes
      1 sm Onion, finely chopped               2 ts Snipped parsley
           (about 1/4 c.)                      1 ts Salt
      2 cn (8 oz. ea) minced or              1/4 ts Dried thyme leaves
           Whole clams*                      1/8 ts Pepper
      2 c  Finely chopped potatoes

  Cook and stir salt pork and onion in large kettle until pork is crisp and
  onion is tender.  Drain clams, reserving liquid.  Add clam liquid,
  potatoes, water and celery to pork and onion.  Cook until potatoes are
  tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
  remaining ingredients. Heat to boiling, stirring occasionally. Serve with
  assorted crackers if desired. *1 pint shucked fresh clams with liquid can
  be substituted for the canned clams. Chop clams and add with the potatoes.
  Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper
  with the onion.  Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2
  c. green peas with the potatoes. Add broken soda crackers and 1 T.
  margarine or butter just before serving.
  Source unknown
-----

___ 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)