Text 14417, 69 rader
Skriven 2014-06-23 23:52:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14386 av Nancy Backus (1:3634/12.0)
Ärende: Commercials
===================
 -=> On 06-23-14  01:25,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about chili cookoff  was: yogur <=-

 RH> I know, but some just seem to be worse than others. Also, some are
 RH> cute the first time you see them but not subsequent viewings. Others
 RH> are just plain annoying because they're aired so often in a short time
 RH> frame (like 5 times in an hour).

 NB> Anything that gets overly played gets annoying, even if it WAS cute
 NB> the first time.... :)   By the second time, one starts to pick out the
 NB> flaws..  (G)
 
Lately, we have been seeing the same commercial two or three times in
the *same* commercial break -- nevermind multiple times in an hour.  I
also find it a bit amusing that sometimes you see a commercial in a
longer form, then later it airs with just small edited bits.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORVINA A LA CHORRILLANA FISH STEAKS IN TOMATO AND CHILI
 Categories: _ethnic, Main dish, Seafood, .mag
      Yield: 6 Servings
 
      3 tb Annatto oil
      2 lg Onion; thinly sliced
      3 lg Tomato; peeled and cut into
           ;1/4 inch slices, or 1 1/2
           ;cups chopped, drained,
           ;canned Italian plum tomato
      2    Hot red/green chilies; each
           ;about 3 1/2 inches long,
           ;seeded, deribbed & cut
           ;lengthwise into 1/8 inch
           ;strips
    1/2 ts Garlic; finely chopped
    1/2 ts Dried oregano
      1 ts Salt
    1/4 ts Black pepper; freshly ground
      3 lb Corvina or sea bass; cut
           ;into 1/2 inch steaks, or
           ;any other firm white fish
 
    In a heavy 4 quart flameproof casserole, heat 1 tablespoon of
  annatto oil over moderate heat, tipping the casserole to spread the
  oil evenly over the bottom.  Spread half the onion slices, tomato and
  chili strips in the hot oil, and sprinkle them with half the garlic,
  oregano, salt and pepper. Lay the fish slices on top and cover them
  with the remaining onions, tomatoes, chilies and seasonings. Sprinkle
  the remaining 2 tablespoons of annatto oil evenly over the top. Cover
  the casserole and simmer over low heat for 30 minutes, until the fish
  is opaque and firm. Do not overcook.
    Serve either directly from the casserole, or with a spatula
  carefully transfer the fish and vegetables to a platter.
  
  66 of 108
  
  Source: Time Life Series: Latin American Cooking.
  
  MMed by: earl.cravens@salata.com
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:56:31, 23 Jun 2014
___ Blue Wave/DOS v2.30

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