Text 11029, 90 rader
Skriven 2007-01-28 01:45:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Resend 1
====================
 -=> On 01-27-07  06:02,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Resend 1 <=-

 DSh>  Why the resend?  Is your BW acting up?  I note the 
 DSh>  strange date on the original.

 DSac> I don't know what goes on with Jim's system, but I always check his
 DSac> "Resend" messages because I never see the originals.

   I only asked because it is the second time recently I've seen him do
   it, and both times the dates looked messed on his copy of the
   orgininal, as if for some reason the Y2K fix for BlueWave crapped out
   on him.   Since I have a vested interest in that fix -- I asked.

 DSac> On to BBQ sauces - and be sure to read my reply to Jim, too!

   Of course.
 
 JW> I like Bull's-Eye better than a lot of other commercial sauces with
 JW> it's strong molasses and vinegar elements but still find it a little
 JW> too sweet for my taste. 
 
 DSh> It probably is too sweet to cook with on a high heat 
 DSh> outdoor grill. Anything with some sort of sugar content 
 DSh> will easily turn into a black charcoal coating on the 
 DSh> food unless you really nurse it over a low heat.

 DSac> You're not supposed to cook with the sauce on the grill, or in
 DSac> the smoker.  For grilling, use a "mop" instead - rather thin
 DSac> in consistency, low in sugar, kind of bastes and marinades the

   This I know.  When I originally wrote the message, I had just said
   cook with -- and Gail pointed out to me that we cook with Bullseye,
   but in the crock pot when we are finishing off our pulled pork BBQ.

 DSh> Looks like the label in our pantry.  I will be putting out a 
 DSh> jar of that at the picnic along with our usual Bullseye.

 DSac> Bone Suckin' Sauce is t3h shizzle, yo.

   I first ran across it in one of the gourmet cooking stores that puts
   out samples of lots of things, usually sauces, along with chips or
   pretzels to dip in for a taste.    When looking at their web page
   just now, I was surprised to see that they were not carried in the
   "ordinary" supermarkets -- they seem to be carried in speciality
   stores (like the produce store near us, a vegetarian store not far
   away) and a few chains like Whole Foods.   The fact that in your neck
   of the woods they found shelf space in Cracker Barrel sounds odd.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Persian Lentil Stew - Adasee
 Categories: Stew, Lentil, Persian
      Yield: 4 Servings
 
      1 c  Dried lentils (green/brown),
           Well rinsed
      3 c  Water
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Oregano
      1 tb Butter or margarine
           Fresh or dried marjoram,
           Chopped for garnish
 
  Put the lentils and water in a pan, bring to a boil, then cook over
  low heat for 15 minutes. Add the salt, pepper and oregano and
  continue to cook for about 30 minutes to soften the lentils and
  evaporate the liquid. Toward the end of this process stir in the
  butter if you are having a dairy meal, or margarine if you are having
  a meal with meat. Mash a few tablespoons of the lentils against the
  side of the pan to thicken the stew.
  
  Serve warm, Let each diner garnish with marjoram to taste.
  Serves 4 with other dishes.
  
  VERED
  
  From: Vred69@aol.Com                  Date: 03-08-97
  Rec.Food.Recipe
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:33, 27 Jan 2006
___ Blue Wave/DOS v2.30

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