Text 11125, 62 rader
Skriven 2007-01-30 07:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: UN-EARTHLY 973
======================
 BM> Agreed in general; for me, deafness and arthritis make BBSing a way of
 BM> chatting with others that would not be possible in the flesh.

We've had several people on the echoes who don't get out much
for various reasons. I am glad to be able to allow my housebound
friends to get out vicariously, instead of letting my memories
sit and get stale within my own cranium.

 > My sister made pasta this way, but she was the only
 > one I knew who managed to get the stuff to be al dente when
 > done in an insufficiency of water.
 BM> I do manage that, inadvertently, occasionally, but mostly I take it
 BM> mushy as it comes.

I much prefer al dente or sometimes just a hair more cooked
than that. Mushy pasta isn't my thing. I've always liked more
texture rather than less in most things (vegetables being an
exception - I often like them Southern cooked, for reasons
unknown).

  <g>  I note that there are macaroni and cheese
 BM> singles packages available at the store that specify cooking the
 BM> macaroni with a specific amount of water, leaving only enough left over
 BM> to make a sauce of the dry cheese packet.

Outside of my field of expertise, for sure.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Roasted and Smoked Sweet Onions
 Categories: Side dishes, Vegetables, Kooknet
      Yield: 8 servings

      5 lg Walla Walla Onions, peeled
           And halved
    1/4 c  Extra Virgin Olive Oil
    1/4 c  Basalmic Vinegar
      2 tb Butter, melted
           Salt and White Pepper

  Create a 10x14" roasting pan with at least 2 layers of heavy-duty
  aluminimum foil by bending the edges up into 2" high sides and
  crimping the corners to hold them in place. Lay the onions in the
  pan, cut-side up. Combine the olive oil, vinegar and butter and pour
  over the onions, Bank hot coals on two sides of the bottom of a
  barbecue. Place the foil pan of onions on the grill, centered between
  the banks of coals below. Cover the grill and bake, gently turning
  the onions and basting them with the pan juices about ever 15-20
  minutes, until they are deep-golden and very soft when pressed. This
  will take about 1-1 1/2 hours. Ultimately, they will break apart
  somewhat, so don't be too concerned about keeping them whole. Serve
  hot or at room temperature, as an accompaniment to grilled or
  oven-roasted fish, poultry or beef.

  Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol:
  7.75mg, Sodium: 34.2mg.

  Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith

MMMMM
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