Text 2024, 85 rader
Skriven 2006-06-10 00:59:00 av DALE SHIPP (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: A Visit With The For
================================
 -=> On 06-06-06  12:28,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: A Visit With The For <=-

 DSac> I actually bought DeLorme's mapping software and it was my
 DSac> experience that of all the map software I have purchased,
 DSac> DeLorme's is by far the crappiest, most inaccurate database
 DSac> I have ever used.  Their coordinates must have been input
 DSac> by drunks.  When I was using the GPS on my Handspring, the
 DSac> freebie maps I downloaded from the web were better than
 DSac> DeLorme's.

  We bought our first Delorme mapping program more than a decade ago,
  and were fairly impressed with it.  I think that might have even been
  before MS S&T existed -- certainly before MS S&T became installed free
  with our systems.   After a hiatus of not getting Delorme upgrades, we
  got the GPS version a few years back.  Our opinion of it was same as
  yours above.  The next year's version did make some improvements, but
  is still had many problems when interacting with GPS.

 DSac> Madge needs is a powerpoint - it's completely portable.
 
 DSh> Ours is called Marty:-}}  

 DSac> I guess I should make it clearer that Burt doesn't call his
 DSac> anything at all - I nicknamed it "Madge" to be phonetically
 DSac> short for "Magellan."

  Gail named ours, and she does stick to first letter when doing that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak aux Trois Poivres - FC
 Categories: Main dish, Steak, Beef, Pepper, Fiery cuis
      Yield: 4 Servings
 
      2 tb Black peppercorns; crushed
      1 tb White pepper powder
      1 tb Green peppercorns; crushed
      1 ts Tabasco sauce (optional)
      1 ts Salt
      4 ea Filets or New York strip
           -steaks at least 1" thick
      4 tb Butter
    1/4 c  Worcestershire sauce
    1/4 c  Brandy
 
   *Wrap the peppercorns in a cloth and crush them with a pestle or
  hammer. Grinding them in a peppermill makes the pepper too fine.
  
  :    Coat both sides of the steaks with the crushed peppercorns, the
  white pepper, and the green peppercorns. Press the pepper into the
  steak with a blunt instrument and leave the steaks out, uncovered, at
  room temperature for at least one hour.
  
  :    Sprinkle salt in a large skillet and heat very hot, until the
  salt begins to turn brown. Sear the steaks on each side quickly. Add
  the butter and cook the steaks for 1 minute on each side. Add the
  Worcestershire sauce and the Tabasco sauce and cook another 1 to 3
  minutes per side, depending upon the thickness of the steaks and
  degree of doneness desired. Pour the brandy over the steaks, wait 10
  seconds, then set aflame. When the flame goes out, remove the steaks
  to a serving platter. Reduce the remaining liquid in the pan and
  serve over the steaks. The steaks should be rare.

  Serving suggestions: this steak dish is excellent with a fresh spinach
  salad and twice-baked potatoes.
  
  Variation: for a heavier sauce, add 1/4 cup cream after removing the
  steaks.
  
  _The Fiery Cuisines_  Dave DeWitt & Nancy Gerlach, 1984, 1991.  Ten
  Speed Press.  ISBN 0-89815-431-6. Typos by Jeff Pruett.
  
  From: Jeff Pruett                     Date: 02-02-97
  Fido-National Cooking Echo
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:38:11, 10 Jun 2006
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