Text 32058, 76 rader
Skriven 2009-12-10 20:56:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BIG BROAD'S BANNED 91210
================================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> I can still see the funnies you send if they are less than 2 Meg.  If
 GJ> bigger, I have to wipe them, unread.

 DD> I have seldom sent anything approaching that size. I do remember that
 DD> some of the humour I send is germane only to people in the US and leave
 DD> you antipodeans
 DD> off the list, lest you say "HUH?" 

That has happened occasionally, as I am not familiar with many of the
"niceties" of US politics.
 
 GJ> Yesterday I got as far as checking the availability of Broadbond with
 GJ> TPG, and found that I can get ADSL2 for $30 a month, with a limit on
 GJ> the amount of stuff I can download.  Once I exceed that limit the
 GJ> speed drops to 64 Kb/sec.  I could live with that, I think.

 DD> Does that give you local phone service, too? Not a bad deal if it
 DD> does. 

I'm not sure of what other services come with it, and I also have a
mobile phone operating through that ISP.  I'm still waiting for more
info on what is available in my area.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Shanks with Apricot Couscous
 Categories: Crockpot, Meats
      Yield: 4 Servings
 
           - Marne Parry PKKW92A
      4    Lamb shanks (3-4 lbs total)
           - bones cracked
      1 lg Onion, finely chopped
      1    Cinnamon stick (2"long)
  1 1/2 ts Ground coriander
      1 ts Ground ginger
    1/2 ts Ground cumin
    1/4 ts Ground allspice
  1 1/4 c  Chicken broth
    1/4 c  Apricot or orange muscat
           - dessert wine
    3/4 c  Coarsely chop dried apricots
  1 1/2 c  Couscous
           Mint sprigs (optional)
 
  Place lamb shanks in a single layer in a shallow baking pan. Bake in
  a 450 oven until well browned (20-25 minutes). Meanwhile, in a 4
  quart or larger electric slow cooker, combine onion, cinnamon stick,
  coriander, ginger, cumin and all spice.  Lift lamb from baking pan
  and place on top of onion mixture; discard fat in pan. Pour broth
  over lamb. Cover and cook at low setting until lamb is so tender it
  pulls away from bones when prodded with a fork (7 1/2-9 hrs.)
  
  Lift lamb to a warm, deep platter and keep warm. Skim and discard fat
  from cooking liquid; then measure liquid. You need 2 1/4 cups; if
  necessary, pour off some of the liquid or add enough hot water to
  make 2 1/4 cups. Return liquid to cooker and increase heat setting to
  high. Stir in wine and apricots, then couscous. Cover and let stand
  until liquid has been absorbed (about 10 more minutes.) Spoon
  couscous around lamb; garnish with mint, if desired.
  
  "Fragrant apricot wine echoes the sweet-tart tang of dried apricots
  in a fluffy couscous to serve with spicy braised lamb shanks. To
  bring all the flavors together, steam the couscous in the liquid that
  remains in the cooker after the meat is done." Source: Sunset
  Crockpot CB From: Greg Mayman                     Date: 09-22-00
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)