Text 15297, 82 rader
Skriven 2007-05-12 08:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: cooking things 495
==========================
 HN> Yep the broadband was free and the connectivity was quite good (at
 HN> least in  our room!)

Saw an ad last night (stayed with a friend who has cable TV)
for Super 8, which claims that all motels of that brand have
free wireless broadband. I wonder what kind of firewall one
would need to use it safely. I have Zone Alarm, but I'm going
to ditch it when the subscription wears out: I hate the thing.

 -> Benita and I once planned a trip from EAT to FAT, but before we
 -> could work out the details, United cut its services in Washington
 -> to Seattle and Spokane.
 HN> Bad United! BAAAD airplaney company! NO EAT FAT No more!

My sentiments to a Tee.

 HN> Any other day that would sound scrumptious...today no, I'm in Day
 HN> three of a  severe flu like something

Ick - feel better soon.

= =

 -> 2 to 1 says yes. But he does make up for it with the
 -> occasional grand gesture.
 HN> Which sort of makes up for his "absentmindedness" (grin)

In spades. I've been able to taste wines well beyond
the range of my budget or in fact that of anyone else
I know. It's on the whole worth it (which may or may
not be a sensible way to assess friendships, but there
it is).

 -> Gustav's 
 HN> They have a good selection of grub, but were so crowded when we went
 HN> by  we gave it a pass as we didn't want to wait 

I thought maybe it was because Gustav's was the only place
in town with Schweinshaxen, but I went on the site and didn't
find any.

 -> Schweinshaxe
 HN> Didn't see it on any of the menu's we looked at...

Andreas Keller, as it turns out, appears to be the only
place in town that has 'em, at 19.99 and up, depending
on availability, depending on size. Given the ease of
cooking pork, I don't see why this is, but whatever.

 HN> lots of wursts, and sausages  of all sorts

This would go well with the wurst food ...

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Salad Of Fried Green Paprika
 Categories: Side dish, Salad, Vegetables, Hungarian
      Yield: 1 servings

           Oil
           Green paprikas
           Onions; finely chopped
           Parsley; finely chopped
           Tarragon; finely chopped
           Vinegar,
           Salt
           Pepper

  Choose some nice, sound, fleshy, green paprikas, heat some
  oil in a pan to boiling point and throw the paprikas in for a
  few seconds. The fine outer skin will now peel off quite easily.
  Chop up some onions, parsley and tarragon very small, make
  a dressing of them with the oil in which the paprikas were
  fried, vinegar, pepper, and salt. Leave the paprikas for an hour
  in this dressing.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
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