Text 7131, 85 rader
Skriven 2008-05-16 00:02:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: bloat 304
=====================
 -=> On 05-15-08  15:50,  Michael Loo <=-
 -=> spoke to Dale Shipp about bloat 304 <=-

 ML> Question. Why doesn't severe bloat kill, for example, me?
 DS> Doesn't kill, but does make wish it would sometimes:-}}

 ML> Sometimes I will get a restaurant dish that has unadvertised
 ML> dairy product in it, and boy is that torture. Murphy dictates
 ML> that this happens before concerts more often than any other time.

The Murphy I married would never have dictated that for you:-}}  But
somehow, I can imagine what you mean and how you must feel when it
happens.

 ML> Curious about 2 lb laptops. How big is the HDD, and is there
 ML> a docking station for CD/DVD recording and playback?

It uses a solid state "hard drive", i.e. and SDHC card.  My computer has
a 4Gig internal card.  I bought an 8Gig SDHC card which I leave in a
reader slot all of the time.  It also has three USB ports, wireless, and
an ethernet port.  It does not have a modem.  You could play a CD/DVD
from an external USB player.
 
You'll get to see mine and also Steve's newer one at the picnic.  Or
sooner if you call up to stop by for a visit some day:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sate Bumbu - Spicy Satay
 Categories: Beef, Sauce, Barbecue
      Yield: 4 Servings
 
      1 lb Lean steak, topside, round
           - or blade
      2 tb Dark soy sauce
      2 tb Tamarind liquid
      1 md Onion; rough chop
      2 ea Cloves garlic
    1/2 ts Laos powder
    1/2 ts Sambal ulek
    1/2 ts Ground black pepper
    1/2 ts Dried shrimp paste (trasi)
      2 tb Peanut oil
    1/2 c  Coconut milk
      1 ea Duan salam =OR=
      3 ea Curry leaves
      1 ea Stalk lemon grass =OR=
      2 ea Strips lemon rind
      2 ts Palm sugar =OR=
      2 ts Dark brown sugar
 
  Trim meat and cut into long strips 3/4 - 1 inch wide and about 1/4
  inch in thickness.  Put soy sauce, tamarind liquid, onion and garlic
  into container of electric blender and blend to a smooth paste.  (If
  blender is not available, finely grate onion and garlic, then mix
  with the liquid.) Mix in laos, sambal ulek, pepper, and crushed
  trasi.  Heat peanut oil in a wok or frying pan and fry the blended
  mixture, stirring constantly until it turns brown and comes away from
  sides of pan.  Add meat and fry, stirring, for a minute or so, until
  meat changes colour.  Add coconut milk, curry leaves, lemon grass and
  sugar.  Stir, reduce heat and simmer uncovered until sauce is very
  thick and almost dry.
  
  Thread the meat on bamboo skewers, one strip to each skewer, looping
  it like a ruffled ribbon.  Keep meat at pointed end of skewer,
  leaving the rest of the skewer for holding.  It may be wise to wrap
  strips of foil around exposed end of skewer.  Grill over hot coals or
  under preheated griller until lightly touched with brown.  If there
  is any leftover sauce in pan, spoon it over the satay to serve.
  
  From: =The Complete Asian Cookbook= by Charmaine Solomon
  :       ISBN 0-07-059636-0
  
  MM & typos by Kurt.
  From: Kurt Faria                      Date: 01-02-97  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:10:25, 16 May 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)