Text 28675, 125 rader
Skriven 2012-08-25 06:29:05 av Dave Drum (1:18/200.0)
  Kommentar till text 28651 av MICHAEL LOO (1:123/140)
Ärende: kick it again
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Crucial 128 GB m4 2.5-Inch Solid State Drive SATA 6Gb/s -- around
 DD> U$100

 ML> Um. This might lead me kicking and screaming into the 21st
 ML> century. Next time maybe.

Or as a replacement for a wonky drive in a current box. I have been
reassembling a 17" Toshiba "laptop" that I was given by the folks at the Temple
Brith Sholom annual rummage sale. It came in with no "memory" in it and they
didn't know what to do with it ... as well as no one seemed to want to pay any
shekels for it. When I looked it had a gig of memory - but, the hard drive was
missing. Turns out that the (former) owner of the thing is someone I know - and
in a fit of paranoia removed the drive so no one could possibly get any
personal information from it. The box now has a 60 gig disk in it and Windows
XP (that was a thrash finding all the drivers).

Note to Burton - I may have replacement stickers for your computer - both the
Intel thingie and the Windows Vista ... if I can figure out how to remove them
without damaging the surface to which they seem firmly affixed.
 
 DD> We all have our secret shames ... well, when you blog about it it's no
 DD> longer a deep, dark ....

 ML> When one has a secret shame and blogs about it, there's
 ML> evidence it's not such a shame after all - perhaps the
 ML> Banquet snacks actually taste okay. It's the dissonance
 ML> between appearance and reality that makes the posts/

Could be that they are tasty. But, I will have to take his word for it. I'm
mildly surprised that he hasn't had anything about Wendy's "Son Of A Baconator"
offering - after waxing so enthusiastic over the original Baconator. I am
seeing signage on the Wendy's around here offering the "Son Of A Baconator". 

Unless of course the Great American Outback is a test market and they have not
appeared on the Eastern Seaboard yet.
 
 -> 2 oz rum
 -> 4 oz Fresca

 RH> Toss and get an ice water.  Sugar free drink plus rum sounds like a
 RH> waste of rum.

 DD> I dunno. My mom quite likes it. That's how I got introduced to Fresca
 DD> (sans the hooch)

 ML> So would Squirt fix the recipe?

 DD> Gin and Squirt - accept no substitutes.   Bv)=

 ML> Doesn't sound too terrible. I've been investigating gin
 ML> drinks, as it's been hot and humid lately - using Burnett's
 ML> (one of the cheapest) and Tanqueray (one of the most expensive),
 ML> enjoying both equally. I don't understand the market position
 ML> of the former, which is one of the best gins available and at
 ML> one of the lowest prices. It hasn't changed much even after
 ML> production was moved to someplace in Kentucky, having previously
 ML> been distilled in Baltimore (the Sir Robert Burnett's and London
 ML> on the label notwithstanding).

Me and gin do not get along at all. Never have. Its taste reminds me of the
smell of an ancient hair tonic (rose brilliantine) that my older relatives used
to slick down their unruly locks.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Potstickers
 Categories: Latino, Appetizers, Poultry, Chilies
      Yield: 36 Servings
 
      1 lg Onion; chopped fine
      2 tb Oil
    1/2 lb Turkey; ground
    1/2 ts Dried red chilies; crushed
    1/2 ts Ground cumin
    1/2 ts Dried oregano
    1/4 c  Canned chopped green chilies
    1/4 c  Fresh cilantro; minced
    1/4 c  Chicken broth
      1 tb Flour
     36    Potsticker; gyoza wrappers
           Non-fat sour cream
 
  Combine onion and 2 ts oil in a 10" to 12" non stick pan.
  Stir often over medium-high heat until onion is browned,
  about 10 minutes. Add turkey, crushed chilies, cumin and
  oregano; stir just until turkey is no longer pink and
  liquid evaporates, 5 to 8 minutes. Add green chilies,
  cilantro and broth with the 1 Tb of flour, stir until
  boiling. Let cool.
  
  Lay wrappers, 6 at a time, on a flat surface and mound 1
  rounded teaspoon turkey filling in the center of each.
  Moisten wrapper edge with water. Fold edge of a wrapper
  over filling and press against opposite edge; pinch rim to
  seal. repeat to seal remaining potstickers; cover wrappers
  not in use with plastic.
  
  As potstickers are shaped, set pinched rim up and push down
  gently to flatten bottoms; place slightly apart on large
  flat pans. (If making ahead, chill up to 4 hours; to store
  longer, freeze on pans, then transfer to freezer
  containers, seal and freeze up to 3 months.)
  
  Heat 1/2 the remaining oil in a non stick 10" to 12"
  frying pan over medium-high heat. Fill pan with 1 layer
  (about 1/2 the batch) freshly made or frozen potstickers,
  flat bottom down. Cook, uncovered, until bottoms are
  golden, 1 1/2 to 3 minutes. Add 1/3 cup water to pan.
  Reduce heat, cover tightly and simmer until skins look
  translucent, about 4 minutes. Uncover and boil over high
  heat until liquid evaporates. Transfer to a platter as
  cooked; keep warm. Repeat, using remaining oil to cook the
  rest of the potstickers.
  
  Recipe By: Sunset

  Uncle Dirty Dave's Archives
 
MMMMM

... Man is the only animal that laughs and has a state legislature - S. Butler
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