Text 12348, 87 rader
Skriven 2007-02-26 15:01:26 av BURTON FORD (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: BEER  70221
===================
Hi Jim        2/26/07 2:59 PM
GJ> Hmmm.  I don't see adverts like that here

??-> http://www.f1cartvideos.com/f1girl251_australia_2004.jpg

Whooooo!


GJ> there are so many lightly-dressed young ladies populating the streets,
GJ> beaches and supermarkets.  For you, surrounded by spherical,
GJ> well-insulated female figures   ...............
 
jw-> If I suggested to the various women in my family that you consider
them
jw-> all "spherical, well-insulated" you would be a dead man!


I thing Glen is referring to..... ummm.... various sections of women, not
the totality of the body.   For instance the link above.    [g]


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ground Beef Tips
 Categories: Meats, Info
      Yield: 1 Text
 
           ---  Ground Beef Tips  ---
 
  Ground beef packages are labeled according to U.S. Department of
  Agriculture standards and by supermarket preference. Lean to fat
  ratios vary; however, if a package is labeled ground beef, it must be
  no more than 30% fat.
  
  A bright, cherry-red color indicates fresh ground beef. However, fresh
  ground beef goes through a number of color changes during its shelf
  life. A darker, purplish-red color is typical of vacuum-packaged
  ground beef or the interior of packaged ground beef which has not
  been exposed to oxygen. Once exposed to oxygen, ground beef will turn
  from darker red to bright red.
  
  Store properly wrapped ground beef in the coldest part of the
  refrigerator (36 F to 40 F); use or freeze within 2 days. Ground beef
  can be frozen in its original transparent packaging for up to 2
  weeks. For longer storage, rewrap ground beef tightly in heavy-duty
  aluminum foil, freezer paper or plastic freezer bags and store up to
        4    months at 0 F or lower.
  
  Defrost ground beef in the refrigerator to prevent bacterial growth.
  Never defrost at room temperature.
  
  Wash hands with hot soapy water before and after handling raw meats.
  Also, wash utensils, counters, cutting boards and other surfaces raw
  meat has touched.
  
  Do not overmix as patties, meatballs and loaves will have a firm,
  compact texture.
  
  Cook ground beef to a least medium (160 F) doneness, or until no
  longer pink and the juices run clear. All forms of ground beef
  including patties, loaves, meatballs and crumbles should be cooked to
  medium doneness. It's risky to eat rare ground beef because surface
  bacteria are transferred to the interior of the meat during grinding.
  
  Brush brown sauces such as teriyaki, Worcestershire or soy on the
  cooked surface of beef patties. When these sauces are mixed into the
  raw product, it is difficult to determine doneness.
  
  * COOKFDN brings you this information with permission from: * Texas
  Beef Council -- http://www.txbeef.org    
  U/l to NCE by Bur Ford 01/00 02/07.
 
MMMMM
 
The cattle in the background of the pic in the link reminded me of this
recipe.


Burt
  


---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)