Text 8414, 78 rader
Skriven 2011-03-16 21:45:04 av Stephen Haffly (1:396/45.27)
   Kommentar till text 8392 av MICHAEL LOO (1:123/140)
Ärende: woohoo (not really) 83
==============================
Hello Michael,

On (15 Mar 11) MICHAEL LOO wrote to ALL...

 ML> Chairman/CEO Microsoft Corporation.

 ML> -- end quote --

 ML> [Seriously, I wonder whether these things are worth the
 ML> effort, for the scammers I mean.]

Unfortunately, if only 1% of the people who receive these things
respond, it still winds up being very lucrative for the scammer and very
detrimental to the financial health of the "victim."

Nigeria should be a dead giveaway. Greed, however, makes people do
stupid things.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: General Tso's Chicken (Le Piment Rouge)
 Categories: Poultry
      Yield: 4 servings

     10 oz Chicken Legs, deboned
      2 c  Soya Oil
      1 tb Ginger Root, minced
      2 ea Scallions, chopped
      1 tb Garlic, minced
      2 tb Dry Chili Pepper
      2 tb Sugar
      2 tb Soy Sauce
  1 1/2 ts Vinegar
      2 tb Cornstarch
    1/4 c  Chicken Stock
      1 ts Sesame Oil

MMMMM--------------------------MARINADE-------------------------------
      1 ea Egg White
      1 tb Cornstarch
      1 tb Soy Sauce

  For the best results use skinned deboned legs of capon. Cut the
  chicken into pieces no larger than 1 inch square. Prepare marinade by
  combining egg white, cornstarch and 1 tablespoon soy sauce in a large
  bowl. Add chicken pieces and set aside for two hours. In a deep pot,
  heat the oil until it reaches 350 degrees. In a basket, or with a
  slotted spoon, lower several marinated chicken pieces into the fat.
  Fry about one or two minutes or until the chicken becomes crisp; test
  for doneness before completing the batch. Continue until all pieces
  have been fried. Set oil and cooked chicken pieces aside. In a wok,
  on high heat, reheat two tablespoons of the reserved oil. Add
  prepared ginger, scallions, garlic and chili peppers. Stir to prevent
  burning. Add the fried chicken and stir quickly.Add sugar, soy sauce,
  vinegar and cornstarch mixed with chicken stock. Remove from the heat
  and stir sesame oil into the sauce. Spoon the mixture on to a hot
  platter and serve immediately with steamed rice. Serves 4. Hazel Mah
  who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le
  Piment Rouge Laurier graciously agreed to share the recipe for the
  popular dish. This dish dates back to the Chin Dynasty and is named
  for General Tao, a governor of the northern Chinese province of
  Hunan. According to legend, the old general ate nothing but poultry
  and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel
  in Montreal. From The Gazette, 91/02/27. Converted by MMCONV vers.
  1.00

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)