Text 29796, 79 rader
Skriven 2009-10-13 07:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: FidoTel
===============
-=> Michael Loo wrote to Hap Newsom <=-

 HN> Now it's running on a virtual machine,
 HN> whatever that means...running on a
 HN> dual core mac that evidently runs
 HN> windows better than windows...what
 HN> ever THAT means!

 ML> You got this fascinating bit of whatever that
 ML> means from the sysop himself, no doubt?

It was in a bulletin from the SysOp when the system came back up. And explained
why I got a bunch of stuff from over a month ago (deja vu all over again - Yogi
Berra). Shannon had told me in e-mail that he was preparing the "virtual BBS"
on some server or other with which he is involved down there in Baja Oklahoma.
And in a case of "be careful in what you wish for" - the need for that virtual
BBS came up sooner rather than later.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
     Title: Baja Seafood Stew
Categories: Latino, Seafood, Citrus, Wine, Chilies
     Yield: 6 Servings

    1/2 c  Onion; chopped
    1/2 c  Green chilies; chopped 
      2 cl Garlic; fine chopped 
    1/4 c  Olive oil 
      2 c  Dry white wine
      1 tb Orange peel; grated 
  1 1/2 c  Orange juice 
      1 tb Sugar 
      1 tb Cilantro; snipped 
      1 ts Basil; dried 
      1 ts Salt 
    1/2 ts Pepper 
    1/2 ts Oregano; dried 
     28 oz Italian plum tomatoes * 
     24    Soft-shell clams; scrubbed 
  1 1/2 lb Medium shrimp; shelled
      1 lb fish ** 
      6 oz Crabmeat; Frozen *** 

  *   Use a 24 oz can of Italian Plum Tomatoes that are
      undrained and halved.

  **  The following fish can be used: cod, sea bass, mahi-mahi
      or red snapper filets that are cut into 1" pieces.
  
  *** Crabmeat should be thawed, drained and cartilage removed.
  
  Cook and stir onion, chilies, and garlic in oil in 6-quart
  Dutch oven until onion is tender. Stir in remaining ingredients
  except seafood.

  Heat to boiling; reduce heat. Simmer uncovered for 15 minutes.
  Add clams; cover and simmer until clams open, 5 to 10 minutes.
  (Discard any clams that have not opened.) Carefully stir in
  shrimp, fish and crabmeat. Heat to boiling; reduce heat.

  Cover and simmer until shrimp are pink and fish flakes easily
  with fork, 4 to 5 minutes.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Anybody remotely interesting is mad, in some way or other. - Dr. Who
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