Text 33492, 85 rader
Skriven 2010-01-14 08:04:00 av Dave Drum (37559.cooking)
  Kommentar till text 33481 av bill swisher (1:124/311)
Ärende: Re: Gigs and such
=========================
-=> bill swisher wrote to Dave Drum <=-

 >   ML>  You bozos do realize that the post you are commenting on

 > No, I didn't realise that. There was no time stamp on the message Ned Ludd
 > was responding to.

 bs> Dang!  Now you've published my secret persona, well I do use Ioseb
 bs> Besarionis dze Jughashvili also for some places.  I'm gonna forward all
 bs> of Ned's messages to you from now on as punishment.  Besides all
 bs> messages from MLoo are eternal.  Just plug it into, OK perhaps it could
 bs> take a more formal representation of his name, Google and see how
 bs> many...uhhh...interesting...things pop out.

Ooopsie ... since, you use luddites.org as your e-mail home I didn't thunk that
it was any big secret.  Bv))= 'Sides the apricot jam recipe was pretty good
except for the MM header line getting munged for whatever reason.

BTW - I sometimes use Karel Wylota or V. I. Ulyanov in some places and time
zones. You should only use the Dzhugashvili when attempting to emulate Rush
Limbaugh - although you'd have to gain a lot of weight as well as losing half
of your IQ points to do that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Adobo *
 Categories: Pork, Sauces
      Yield: 5 Servings
 
  1 1/2 lb Pork shoulder or butt; in
            - 1-1/2" cubes
    1/3 c  Vinegar
      2 tb Soy sauce
      1 ts Salt
      3 cl Garlic; minced
      1 sm Bay leaf
    1/4 ts Pepper
      1 tb Sugar
    1/2 c  Water
      2 tb Cooking oil
  
  * Pork in Vinegar & Soy Sauce
 
  1. Combine all ingredients except cooking oil in a pot
  and let stand for at least 30 minutes.
   
  2. Simmer covered for 1 hour or until meat is tender.
  Drain and reserve the sauce.
   
  3. Heat cooking oil in a skillet. Brown meat on all sides.
  Transfer to a serving dish.
   
  4. Pour off all remaining oil from skillet. Add reserved
  sauce and cook for a minute or two scraping all browned
  bits sticking to pan.

  Pour sauce over meat and serve.
   
  Variation: May be done with chicken or a combination of
  chicken and pork. Beef or chicken livers may be added, too
  if desired.

  Serves 4 to 6
   
  Recipe by Dennis Santiago

  Formatted by Manny Rothstein (1/24/94)
  
  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 

 

... No one can earn a million dollars honestly. - William Jennings Bryan
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)