Text 37962, 77 rader
Skriven 2010-05-20 10:06:08 av Michael Loo
     Kommentar till en text av Jim Weller
Ärende: unfathomable 176
========================
 JW> We really do need more competition here. They own both of the two
 JW> large supermarkets
 ML> Are there hidden market forces?
 JW> None that I can determine.
 JW> It seems to be a no-brainer.
 JW> It does to me too.

Perhaps you should have gone into the biz.

 JW> The guys were 90% oblivious to all their scheming.
...
 JW> So are many older boys.
 
[shame]

 JW> Title: Pork Neck Adovada 

That looked pretty good if a little elaborate for me.
I prefer 5-ingredient adovada. All right, salt makes 6.
===

 NB> She was trying to get me to do the Australian crawl...
 ML> Drink two bottles of best Barossa Shiraz. Fall over. Crawl.
 JW> Our Glen is a champion faller and crawler. The latest text from
 JW> Austria:
 > All Ok. last night fell over on way home from ivor's. but notmuch
 > harm done.

Amazing coincidence, unless you made that up.

 JW> When I was a skinny kid I would sink. I float rather well now
 JW> though.

I still almost sink, despite having plenty of life preserver
around my middle.

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

      Title: Carne Adovada after Casa Mexico
 Categories: Main
      Yield: 3 servings

      1 c  Orange juice
    1/2 c  Dry sherry
      6    Cloves garlic, minced
      1 ts Salt
      1 tb Dave's Gourmet Insanity
           -sauce: no other will do
      1 lb Pork loin, sliced
           -diagonally into 6 cutlets
           -and pounded
           -just a little

  Combine first five ingredients and mix well. Place the
  pork in a glass pan and cover with the sauce. Marinate
  overnight in the fridge. Drain the cutlets. Broil them
  (or pan-broil them) for ten minutes or until they are
  just cooked through. Meanwhile, strain the marinade
  into a saucepan and heat for five minutes. Pour over
  cutlets. Serve with rice and beans. An avocado salad
  helps cut the heat.

  If you can't find Dave's, substitute for the sherry
  1/2 c Melinda's XXXtra Hot Sauce or Salsa Popular de
  Habanero plus 1 t sugar to cut the vinegar.

  Interesting, this was originally posted by me but
  comes to me with the following credit line, which I
  think is false:

  From: Jeffrey Dean                    Date: Sat, 12-0

MMMMM
___ Blue Wave/386 v2.30

--- ProBoard v2.17 [Reg]
 * Origin: Nocturnal State BBS - 423.926.7999 - bbs.nsbbs.info (1:18/200)