Text 31644, 91 rader
Skriven 2009-12-01 06:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: trapped 450
===================
 DS> Sometimes that test is
 DS> simply to compare the 32 bit MSGID with all the previous 32 bit MSGIDs
 DS> received over a period of time.  Other times that test involves other
 DS> things such as message subject line, date/time group, etc.

Is there a standard way by which MSGID is generated?

 DS> The test usually has little to do with the content of a message --

Ah. On the other hand, my subject lines shouldn't duplicate
too frequently, either, and why one post out of the middle of
a date/time group should be flagged is beyond my modestly
luddite comprehension.

==

 ML> Turns out I misread, and those two messages didn't come
 ML> from Doc's. But why technology should exert its finest
 ML> on me, I don't know.
 DS> I doubt that it was picking on you -- just that we noticed because of
 DS> your missing number.

I think I was semi-joking. As I said, keeping track of such
things is the main reason for the numbering.
 
 ML> I don't find that - I think a handful of basil leaves will
 ML> flavor up a whole pot of tomatoes. More than that, this
 ML> creepy licorice taste tends to come up.
 DS> What kind of basil?  Thai basil and some others do have a licorice
 DS> undertone, I don't think that the sweet basil we use has that.

Most basil will yield up a touch of that flavor in sufficient
concentration: even ordinary sweet basil, I would reckon, if
one used a quarter pound of it. In normal amounts, your regular
basil I find has a sort of "green tea" fragrance that I also
find peculiar. I guess it's not my favorite herb, although it
really is necessary in some dishes, particularly the Italianate
ones.

 RH> Interesting that both an onion and a leek were both used.  I'd go with
 RH> the onion but the leek is milder flavored.
 ML> I've seen a number of recipes that use both, probably to
 ML> provide two different layers of flavor. For me, I seldom
 ML> use leeks, as they're expensive, a pain to prepare, and
 ML> wasteful. If I want mild onion flavor, I cook yellow onions
 ML> extra long; if I want green flavor, I use scallions.
 DS> How about mild onion = vidalia (or equivalent)?

The things that make sweet onions edible raw make them harder
to cook with - high sugar and high water. The former makes them
easier to burn (once the water is cooked off), and the latter
makes them harder to saute, as the shed liquid tends to cause
a stewing effect. I've cooked with Vidalias, but I don't favor
them for that use.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vidalia Onion Risotto with Feta Cheese
 Categories: Cyberealm, Kooknet, Mom's best, Side dishes, Vegetables
      Yield: 5 servings

      2 ts Vegetable oil
      2 c  Chopped Vidalia or other
           .sweet onion
      2 lg Garlic cloves, minced
  1 1/2 c  Arborio or other short-
           -grain rice
      2 cn 14.5 oz ea vegetable broth
    1/2 c  Crumbled feta cheese divided
    1/3 c  Chopped fresh parsley
    1/4 c  Grated parmesan cheese
           Freshly ground pepper

  Heat oil in saucepan over medium heat. Add onion and garlic, and
  saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is
  nearly absorbed, stirring constantly. Add the remaining broth, 1/2
  cup at a time, stirring constantly until each portion of the broth is
  nearly absorbed before adding the next. Remove from the heat; stir in
  1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice
  mixture into a serving bowl. Top with remaining feta and pepper.

  Information per serving (1 cup): calories 321; protein 8.5 gm; fat
  6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium
  670 mg; calc 135mg.

  Source: Cooking Light Magazine, June 1995
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120

MMMMM
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