Text 2096, 67 rader
Skriven 2013-07-02 21:54:38 av Janis Kracht (1:261/38)
   Kommentar till text 2017 av MICHAEL LOO (1:123/140)
Ärende: roads 798
=================
Hi Michael,

>> I wonder sometimes what went on in the offices of the
>> highway administration when they assigned all those numbers.
>> A lot of ROFL I suppose.
>> That's what I'd figure..

> Turns out (again according to Wikitruth) that it's not the

While I often go there, I still sometimes feel like one takes one's chances
with the authenticity of information posted.. I guess the early wikipedia with
bad information is stuck in my mind.  These days so many people know about the
thing so erroneous information _is_ corrected pretty quickly (grin).

> feds who assign these numbers, but rather a nongovernment
> organization, the AASHTO, whose representation includes
> all 52 US highway departments with the feds and others having
> nonvoting associate status. Interesting. This group assigns
> not only Interstate highway numbers but also US highway
> numbers and (unless this is an April Fool joke) the US
> bicycle route numbers.


Heh.. well why not also assign bicycle routes.. someone has to do it, afterall.

>> This was my alternate recipe for the previous post:
>> Canned zucchini that tastes like pineapples
>> cat: dessert, tastealike, ralph
>> Sounds really good :)

> OK ... urp ...

Polite Burp I wonder.. hehe

> ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

> Title: CHICKEN RISOTTO

Qualifies for 'not risotto'  but interesting anyway..

==Mushroom Risotto==
2 Tablespoons butter
1 cup risotto rice
6 cups chicken broth or water
2 cups portobello button cap mushrooms, minced 1 cup white wine
1 onion diced
1/3 cup freshly grated parmesan cheese 3 tablespoons chopped flat leaf Italian
parsley

Portabello mushrooms have such a rich flavor, you can get away with using water
instead of chicken broth in this recipe.

Bring chichen broth to a simmer in a saucepan. Melt the butter in a deep,
heavy, medium sized saucepan over medium-high heat. Add mushrooms and onions
and saute about 5 minutes. Add the rice and stir to combine. Add the white
wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add
simmering stock 1 cup at a time, stirring constantly.  When the stock is almost
completely absorbed add another cup of chicken broth. Continue until most of
the liquid is absorbed and the rice is creamy and still chewy (about 25
minutes). Finally, stir in the Parmesan cheese and season to taste with salt
and pepper. Garnish with chopped fresh parsley.
==
Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)