Text 15198, 95 rader
Skriven 2008-10-17 23:58:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Foliage network
=======================
 -=> On 10-17-08  11:40,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Lobster Prices <=-

 ->  HN> How were the leaves this year?
 -> 
 -> We timed it quite well, plus had sunny days all of the time.  Here is a
 -> URL to the folage report for the day before we went into New Hampshire.
 -> http://tinyurl.com/NE-leaves

 HN> For some reason I can't do tinyurl's..but I'll 
 HN> google foliage reports and 
 HN> see what comes up!

I have seen a few people reporting that in some other echos.  Sounds
strange, but I have not seen anyone reporting a cure -- nor deciding if
it is an ISP problem or a browser problem.  Will your browser not even
go there if you type it into the address bar by hand?

Try this link:
http://www.foliagenetwork.net/
and then drill down to look for foliage reports -> northeast us ->
foliage report #10 to find the one I was referencing.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A Dish of Elizabethan Pork
 Categories: Main dish, Pork, Fruits, Casseroles, British
      Yield: 16 Servings
 
      4 lb Pork leg
      1    Celery head; sliced -=OR=-
      1    Fennel head; sliced
      2 md Onions; sliced
      8 oz Apricots; fresh/tinned
      4 oz Raisins; stoneless
      1    Lemon;  zest & juice
      1    Orange; zest & juice
      2    Apples; Cox's best
      4 oz Dates; stoned
      1 tb Clover honey
      1 oz Flour
      4 tb Oil
    1/2    Bott. red wine
      1 lg Sprig thyme
      1 lg Sprig marjoram
      1 lg Sprig rosemary
      1 lg Sprig sage -=OR=-
      1 ts Each of dried herbs
      3 cl Garlic; crushed
      1 ts Powdered mace
      1 ts Black pepper; ground
      1 ts Curry powder
      4 ts Salt

MMMMM-----------------OPTIONAL - IF USING CELERY----------------------
    1/2 ts Fennel seeds
 
  Trim the pork off the bone and discard excess fat, leaving a little.
  Cut into 1" cubes. Heat the oil until it is smoking, and fry the pork
  lightly, a little at a time, removing each batch to a side plate as
  it is done. Fry the sliced onions in the fat remaining in the pan.
  
  Return the pork to the pan and sprinkle with the flour, stirring it
  in well. Add all the herbs and spices - you may tie fresh herbs in a
  bundle if you want, or put dried herbs into muslin. (Not essential at
  all).
  
  Shred the celery or fennel as finely as possible and add to the
  pan. Add the split and stoned apricots and dates and the peeled,
  cored and sliced apples together with the citrus zests and segments
  (remove bitter white pith before segmenting, and removing pips). Add
  the raisins, the garlic, salt and curry powder. Transfer to a large
  ovenproof casserole (dutch oven) if the frying wasn't done in one,
  and pour over the wine. Bring to the boil, and boil 5 minutes to
  eliminate alcohol. Cook in a low (Mk 2 275 F) oven for 2 1/2 to 3
  hours until the pork is thoroughly tender.
  
  Remove the herbs and serve - plain boiled rice goes very well with
  this dish which predates the use in Europe of potatoes.
  
   Recipe adapted from "Fine English Cookery" Michael Smith
  by IMH Georges' Home BBS 2:323/4.4
  
  From: Dave Drum                       Date: 08-05-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:59, 18 Oct 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)