Text 11577, 82 rader
Skriven 2014-03-31 07:34:00 av Dave Drum (74905.cooking)
  Kommentar till text 11514 av Dale Shipp (1:261/1466.0)
Ärende: typey typey
===================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> brought that I suspect. Over the years I've used a lot of different
 RH> computer keyboards--been using this one (on the net book) about 4
 RH> years and have the touch down pretty well.

 DS> The keyboards on our desktops have been with us for a number of years
 DS> -- perhaps through three generations of computers.  The last computer I
 DS> bought came with a keyboard that I would not have wished on anyone.
 DS> Remind me to show it to you when we next get together.

Did you get a Dell with one of those little, squinched-up, mini keyboards that
look misshapen and feel even more weird than they look? This Dell that I have
came with one of those which was plugged in only briefly. Until I could find a
"real" keyboard. The current keyboard is a Dell - but, it came with a used
computer and uses a PS2 plug - which I have adapted to talk to the USB port. It
has a decent feel - even if the keys don't click.
 
 RH> no obvious ones like the corn does for Steve. He's pretty sure yellow
 RH> field corn is more the culprit than white corn or popcorn.

 DS> Does that mean that Steve would be OK with the typical Maryland Silver
 DS> Queen?  We rarely see fresh yellow corn in the stores -- only white.

Must be a regional thing. We seldom see white sweet corn - only yellow or
bi-polar. Even white popcorn is hard to find (should I ever go looking for it -
on request) but that's OK. I only do yellow popcorn by choice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Weird Spaghetti
 Categories: Beef, Pasta, Cheese, Herbs, Vegetables
      Yield: 8 servings

      2 lb Ground chuck
      1 lg Onion; fine diced
  2 1/2 ts Ground cinnamon
  2 1/2 ts Ground cloves
  2 1/2 ts Ground cumin
  2 1/2 ts Powdered ginger
  2 1/2 ts Dry mustard
      1 ts Fresh grated nutmeg
    1/2 ts Salt
    3/4 ts Cocoa powder
  1 1/2 c  Tomato sauce
      4 c  Beef stock
      2 tb Apple cider vinegar
      2 tb Worcestershire sauce
      1 lb Bucatini noodles; boiled in
           - salted water, drained
    1/4 c  Fresh grated Parmigiano
           - Reggiano

  Recipe courtesy of Guy Fieri

  In a large saute pan over medium heat, brown the ground
  beef while breaking the mass into smaller pieces. While
  the meat is cooking and still a little pink, add the onion
  and saute until the beef is fully cooked and the onion
  turns translucent. Drain all of the fat from the pan. Add
  all the dry spices and cook for 2 to 3 minutes more, then
  stir in the tomato sauce. Once combined, incorporate the
  beef stock, vinegar and Worcestershire sauce. Bring to a
  simmer and cook for 1 hour. 

  Put the cooked bucatini in a serving bowl and add the meat
  sauce. Garnish with Parmigiano-Reggiano and serve.

  Yield: 8 servings 

  Copyright © 2010 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 11 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cats and monkeys; monkeys and cats; all human life is there - Henry James
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