Text 29630, 91 rader
Skriven 2015-08-01 08:26:10 av Dave Drum (1:261/38.0)
  Kommentar till text 29605 av Nancy Backus (1:123/140)
Ärende: Cuzzin Waldoo's
=======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Waldo's seems to be going through a period of ups and downs like an
 DD> office building's elevator at quitting time. Couldn't get on yesterday
 DD> at all and not so far today.

 NB> I was on last night, late-ish, no problem...  Haven't tried yet
 NB> today...

I got on this morning - but, it's been a trip. My laptop "upgraded" itself to
Windows 10 yesterday whilst I was at work. Killed my HyperTerm and I'm not
willing to giveh Hillgraeve inflated $$$ for a version that works with W10. A
pox on their house. So, I am reduced to SynchTerm which kludges along. Windows
10 also killed my deactivation of the touchpad on here .... so I have to be
extra careful not to touch the middle of the area below the keyboard lest I get
unexpected results. I'll have to research that later this evening.

 >>>> CUT <<<<

 DD> Does Tiny's offer Scrabble? I seem to remember Chowdah had Scrabble
 DD> but with really out-dated dictionaries.

 NB> Chowda had Scrabble with outdated dictionary, true... Tiny's does have
 NB> Scrabble... but I think you had issues with his dictionary, too... He
 NB> might be willing to do updates, though... I'd have to ask... :)

The main reason I gave up on Chowda was that my uploaded packets sometime got
out and other times .....

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

      Title: Lundy's Brooklyn Red (or Manhattan Clam Chowder)
 Categories: Seafood, Soups, Vegetables
      Yield: 8 Servings

      4 lb Quahog clams
           +=OR=+
      6 lb Cherrystone clams
      2 tb Butter
      2 lg Onions; in large dice
      2    Carrots; in large dice
      2    Ribs celery; in large dice
      2 cl Garlic; minced
      1    Bay leaf
      3 md Potatoes; peeled, in lg dice
     28 oz Can whole peeled tomatoes
      1 ts Tomato paste
  1 1/2 ts Dry thyme
  1 1/2 ts Dry oregano
           Fresh ground black pepper
           Salt (opt)

  Like all chowders, this one tastes better made a day ahead
  of time. This is a classic that combines clams, fresh clam
  broth, tomatoes, potatoes, vegetables, and herbs.

  Scrub the clams well to remove any external debris. Place
  the clams in a large pot with 8 cups water. Place over high
  heat and bring to a boil. Reduce the heat and cook until
  the clams just open, about 5 minutes. Remove from the heat
  and strain the broth into a large bowl and set aside.
  Separate the clams from their shells. Coarsely chop the
  clams and set aside; discard the shells.

  Clean any sand from the bottom of the pot. Heat the butter
  over a moderately low heat. Add the onions and cook,
  stirring frequently to prevent browning, about 8 minutes,
  or until soft. Add the carrots, celery, garlic, bay leaf,
  potatoes, tomatoes, tomato paste, thyme, oregano and
  pepper, and stir to mix. Add the reserved clam broth into
  the pot and bring to a boil over high heat. Reduce the
  heat to moderate and cook, uncovered, for 30 to 40 minutes.
  Add the clams and cook another 10 minutes, or until the
  potatoes are tender.

  Taste for seasoning and serve piping hot.

  Recipe from: Lundy's by Robert Cornfield, Kathy Gunst

  Serves 8

  Meal Master Format by Dave Drum - 05 December 1999

  Uncle Dirty Dave's Archives

MMMMM

... A poem is no place for an idea. -- Edgar Watson Howe

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