Text 17255, 88 rader
Skriven 2007-06-27 19:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Alternatives to Phydeaux
================================
On 06-26-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Altrenatives to 
Phydeaux

DS>DD> Have we done any more on setting up a mailing list to 
DS>DD> replace the Dog when he finally makes his last trip to the Vet?

DS>Mailing lists are cumbersome.  vBulletin should be the way to go:
DS>message bases, fora for various stuff including recipes, easy
DS>and fast searches through years of archives...when Fido finally
DS>goes tits up the Cooking echo can be up and running in 24 hours.

One of the best run fora for foodies - on the Whirl Whine & Wait - is 
(gasp) Roadfood - fronted by Jane and Michael Stern ... whose 
scrivenings in Gourmet I have panned roundly in these confines.

One of the best run mailing lists I have seen is the Chileheads list run 
by Mike Bowers from one of the University of California computers. Posts 
available in individual or digest format. Recipe archives, message 
archive, etc. They even have their own version of the Echo Picnic with 
Jim Campbell's Open Fields get-together in southern Indiana each fall at 
his chile patch. Not to mention various hot-lucks around the world.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Corn, Shell Beans & Roasted Sweet Peppers
 Categories: Vegetables, Beans, Corn
      Yield: 6 servings
 
      1 lb Fresh shell beans (such as
           -black-eyed peas, flageolet
           -or cranberry beans)
  1 1/2 ts Salt
      6    Ears of fresh corn
      4 lg Sweet peppers (bell or other
           -type)
    1/3 c  Olive oil
  1 1/2 ts Fresh ground pepper; to
           -taste
    1/4 c  Chopped fresh oregano or
           -marjoram
 
  Shell the beans, discarding the pods. Put the beans in a saucepan and
  cover them with water. Add 1/2 teaspoon of the salt and bring to a
  boil. Reduce the heat to medium, and cook until the beans are tender.
  Cooking time may vary from 7 or 8 minutes to up to 20, depending upon
  the maturity of the beans. Drain and set aside.
  
  Prepare a fire in a charcoal grill. Rub the corn and peppers with
  about half of the olive oil. Season the corn with about 1/2 teaspoon
  salt and 1/2 teaspoon pepper. When the coals are hot, put the corn
  and peppers on the grill. Grill the corn for 8 to 10 minutes, until
  it has a tinge of gold, turning it often. Remove and set aside. Cook
  the peppers for 10 to 15 minutes, until charred black all over.
  Transfer them to a plastic bag to sweat for from 5 to 30 minutes.
  
  Remove the peppers from the bag and peel, seed and remove the ribs.
  Chop the flesh into small pieces and put into a mixing bowl. Cut the
  kernels from each corn cob by running a sharp knife from the pointed
  end to the stem end. Add the corn kernels and the cooked beans to the
  peppers. Add the remaining olive oil, 1/2 teaspoon salt and 1
  teaspoon pepper (or to taste), and the oregano. Toss gently to
  combine.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... If Webster wrote the first dictionary, where did he find the words?

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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