Text 8507, 110 rader
Skriven 2006-12-05 22:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: electrifying 635
========================
 DS> Most concerts, museums etc.  say no flash photography (or no
 DS> photography of any kind) and I agree with that policy.

Concerts for one reason: museums for another. Museums like to
have a monopoly on the pictures they own, so they can sell
their own postcards and reproductions, and it makes sense. In
the concert setting, flash photographs disrupt the concentration
of both performers and audience. I'm actually pretty against the
photographing of any human being without his/her prior consent
(though the consent can be implied by the setting, such as parties,
and by the relationship of the photographer to the photographee).
As far as I am concerned, my face belongs to me - it's not out
there as a public monument like Mt. Rushmore or anything.

 DS> Whereas we use Uncle Ben's Converted for almost everything:-}} 
 DS> In spite of the boos and hisses:-}}

I'm not at all fond of Uncle Ben but will eat it. Not like the
Minute stuff.

 During the reconstruction,
 DS> we actually went down to instant rice because of the sparsity of
 DS> cooking facilities.

I'd prefer McDonald's!

 ML> Risotti I kind of like once in a while, if they're
 DS> I'm not quite sure what that is, have heard of it but don't think
 DS> we have had any.

It's the plural of risotto, see end of post -

=

 DS> Title: Cajun Hamburgers
 DS> From "The Silver Palate Good Times Cookbook" by Julee Rosso and
 DS> Sheila Lukins

Gotta say one thing. The Silver Palate cookbooks contain a
lot of good things, and Sheila Lukins still has a fine
reputation, but Julee Rosso made the mistake of doing a
cookbook where some of the recipes were complete inventions,
which isn't so bad except they were not tested, and some of
them were utterly awful. I wouldn't trust anything Julee
Rosso wrote, ever.

 -=> Dale Shipp said to Jim Weller <=-

 JW> them that had been dammed by beavers. And about 75 years ago some guy
 JW> thoughtfully started and then abandoned an apple orchard. I had prime
 JW> deer hunting territory right in our back yard. Just hike out to the
 JW> nearest apple tree, sit down and wait a bit.
 DS> I think that I might have mentioned seeing deer munching on the
 DS> fallen crabapples in our front yard.  Manny offereed to take care of
 DS> them, but I don't think that the county police would look kindly on
 DS> discharge of firearms in a populated area -- not sure about bow
 DS> hunting though.

You heard that Monkey County is thinking of opening public
places such as parks and golf courses to deer hunting?
Big old outcry, but some sensible people said, better than
having them breed out of control and routinely get hit
by cars. There's a small herd of deer near my father's house:
they wreak havoc on the gardens, frighten small children, and
create a general nuisance. When I see one of them I think,
wow, Bambi, how cute; and then I think, wow, Bambi casserole,
how delicious.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Risotto Pomodoro  (Rice and Tomatoes)
 Categories: Italian, Rice
   Servings: 4

      4 ts Margarine
    1/2 c  Chopped onion
      2    Garlic cloves, minced
      4 oz Uncooked arborio rice (or
           -any short- or
           Medium-grain rice)
      1    Pkt instant chicken broth
           -and seasoning mix,
           Dissolved in 1 cup hot water
      1 md Tomato, blanched, peeled,
           -seeded, chopped
      1 ds Each salt and pepper

  In 10-inch skillet heat margarine until bubbly and hot; add onion and
  garlic and saute until onion is soft (DO NOT BROWN).  Add rice and cook,
  stirring frequently, until golden, about 3 minutes; stir in 1/4 cup
  dissolved broth mix and cover skillet. cook over medium heat until rice
  begins to absorb liquid, about 3 minutes (watch carefully so that rice does
  not burn).  Stir in tomato, salt, pepper, and about 1/4 cup more broth;
  cover skillet and cook, checking frequently, until liquid has been almost
  absorbed.  Continue cooking and adding broth as described until rice is
  tender but still moist, about 15 minutes (be careful that rice does not dry
  out completely).

  Makes 4 servings.

  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

  M's note - this recipe would be better with real fat of some
  kind instead of margarine and real stock instead of fake.

MMMMM

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