Text 19971, 90 rader
Skriven 2007-09-03 07:11:32 av Stephen Haffly (1:396/45.27)
  Kommentar till text 19948 av Dale Shipp (1:261/1466.0)
Ärende: Inet BBSes
==================
Hi Dale,

On (03 Sep 07) Dale Shipp wrote to Stephen Haffly...

 DS>   I've taken what you said and put it into the form of the list.  Does
 DS>   it look right to you?

 DS> =====================================================================
 DS> BBS Name          : Sursum Corda!
 DS> Sysop             : Marc Lewis
 DS> Web site for info : None
 DS> Running           : Maximus
 DS> Telnet address    : bbs.sursum-corda.com
 DS> Web login at      : none
 DS> Services available: Telnet only
 DS> NNTP Access       : no
 DS> Online Web Access : Yes
 DS> =====================================================================

 DS>   I could not find any web page, but I was able to use Hyperterm to
 DS>   telnet there and log in as a new user.

Yes, it looks correct.  There is no web page.  One would have to know
how to use telnet, but then it acts like a traditional BBS.

 DS>   BTW -- what was the brand name and size of that knife that you
 DS> bought   from the Korean Market?   Gail says it was a sudoko type.

It is a santoku, SEKI RYU brand.  The blade is stainless steel, and it
has a wooden handle with a plastic cap.  I compared the blade to a
cheese knife I got in a set of cheap knives (Ronco six-star), and they
are the same basic shape.  The santoku has holes where the cheese knife
has indentations and bumps.

A santoku would be very good for thin slicing meat for jerky.  We no
longer have a dehydrator, but I am trying to talk Ruth into letting me
get another one that is a bit smaller than our former one was.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Beef Jerky -HM
 Categories: Meats, Misc, Snacks
      Yield: 1 Batch

      1 lb Round steak, very lean
      4 tb Soy sauce
      4 tb Worcestershire sauce
      1 tb Ketchup
    1/4 ts Black ground pepper
    1/4 ts Garlic powder
    1/4 ts Onion powder
    1/2 ts Salt
      1 ds Ground red peper; to taste
      1 ds Hot sauce; to taste

  Use either 1 pound of very lean round or flank steak.  Remove all the
  fat and cut into 3/8 to 1/4 inch thick strips.  (Place in freezer
  until semi frozen to make it easier to control thickness of the cut.
  The thinner the slices, the faster it will dry)  If you cut the meat
  with the grain, it will be chewy.  Meat cut against the grain will be
  more tender and break more easily when dry.

  Mix marinade ingredients together.  Ground Poblano peppers make a
  great addition.  In addition, Pseudo-Melinda's Habanero Pepper Sauce
  is excellent as well.

  Mix with cut meat and marinate at least one hour.  Drain in a
  colander. Place on drying trays.  Do not overlap the meat, and turn
  it at least once during the drying period.  Dry at 145 degrees F. for
  8 to 10 hours.

  The Jerky will be ready when it bends like a green willow without
  breaking.  Long term storage should be in the refrigerator.  This
  recipe may be doubled easily.

  Original source:  Harvest Maid - The Complete Guide to Food
  Dehydrating. Modified and entered into MealMaster by Stephen Haffly

MMMMM


Regards,

Stephen
eCS, PPoint/IREX, Fedora

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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