Text 17590, 112 rader
Skriven 2007-07-02 20:31:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Alternatives to Phydeaux
================================
On 07-01-07 SEAN DENNIS Scribbled to RUTH HANSCHKA about Alternatives to 

SD> RH> Even the Internet has changed a fair bit.  When's the last time
SD> RH> you saw a  bang path email address or a text-based browser used?

SD>They're still in use, believe it or not, especially if the system
SD>uses UUCP, which some still do.  As for a text-based browser, they're
SD>used more than you think, especially with Lynx and Links still being
SD>developed (really handy to get on the Web fast without waiting for
SD>graphics and other assorted garbage to load).

Ruth forgets the Adelaidehoos - Greg and Glen (and formerly Keving). 
They us Arachnae - a text based browser for that is what runs on Greg's 
wood-fired, belt drive, spavined old box.

Meanwhile I am getting heartily sick of all this techno babble that I 
got started by asking a perfectly innocent question.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Halibut W/Warm Citrus-Herb Vinaigrette & Roasted 
 Categories: Seafood, Citrus, Kosher
      Yield: 4 servings
 
MMMMM---------------------VEGETABLES & FISH--------------------------
      2 lg Carrots; peeled, in 1"
           -chunks
      2 tb Olive oil
           -Salt and pepper
    3/4 lb Baby red potatoes;
           -quartered
      8    Shallots; peeled and halved
    1/2    Orange; thin sliced
    1/2    Lemon; thin sliced
      2 lb Halibut; skin on
    1/2 c  Chicken broth

MMMMM------------------------VINAIGRETTE-----------------------------
      1 tb Olive oil
      1 sm Onion; diced
    1/2 c  Fresh orange juice (about
      2    3 small oranges)
           -Juice of 1 lemon
      1 c  Chicken broth
      1 ts Dijon mustard
    1/3 c  Fruity olive oil
           -Salt and pepper
      2 ts Chopped fresh dill
           -=PLUS=-
           -Fresh dill sprigs for
           -garnish
      2 ts Chopped parsley
 
  This recipe fits with a kosher meat-based menu. If vegetable stock is
  substituted for chicken stock, the dish will fit with either a meat-
  or dairy-based menu.
  
  Preheat oven to 400 degrees. Toss the carrots with 1/2 tablespoon of
  the olive oil and season with salt and pepper. Spread in a 9 x 13-inch
  roasting pan, and roast for 10 minutes. Meanwhile, toss the potatoes,
  shallots, and orange and lemon slices in the remaining olive oil.
  Season well with salt and pepper. Remove the roasting pan from the
  oven and mix the other vegetables in with the carrots. Spread out
  evenly, then return to the oven for 15 minutes. Remove the pan from
  the oven and increase the temperature to 425 degrees.
  
  Spread the vegetables to the outer edges of the pan, leaving a space
  in the middle. Season the halibut well with salt and pepper, and place
  skin-side down in the center of the vegetables. Pour the chicken broth
  over the fish and vegetables, and return to the oven. Roast for 12-15
  minutes, until the fish is cooked through.
  
  For the vinaigrette: While the fish is cooking, place a medium
  saucepan over medium-high heat and add the olive oil. When the oil is
  hot, add the onion and saute until softened, about 5 minutes. Add the
  citrus juices and the chicken broth. Bring to a boil, reduce the
  heat, and simmer until the liquid is reduced by half, about 10
  minutes. Remove from heat and puree in a blender or with an immersion
  blender. Strain into a bowl, and whisk in the mustard. Add the olive
  oil in a slow steady stream, whisking constantly. Season with salt
  and pepper, then add the herbs.
  
  To finish: Place the fish in the center of a large platter and
  surround with the roasted vegetables. If you don't care for the
  citrus slices, remove them. Garnish with dill sprigs. Serve the warm
  vinaigrette on side.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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