Text 20002, 73 rader
Skriven 2007-09-03 23:33:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: topsoil 79
======================
 -=> On 09-03-07  09:33,  Michael Loo <=-
 -=> spoke to Sean Dennis about topsoil 79 <=-

 ML> I was wondering, though, how the idea of taglines came
 ML> about at all. Maybe you or the other ML has some historical
 ML> insight about that. Strikes me mostly that taglines are a
 ML> way of putting offtopic stuff into messages, and little more.

  Interesting question -- and I have no idea how they got started.  When
  I first started using fido, I quickly decided that taglines were a
  good way to randomly insert foot-in-mouth.  Hence I decided to simply
  use the standard type of line that I am still using.   Some folks like
  to collect tag lines, and do so automatically.   I once got a mild
  complaint that my tag lines were clogging their data base since
  every tagline was different and thus not caught by their duplicate
  filters.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hollandse Kippesoep (Spiced Chicken Soup)
 Categories: Dutch, Soup, Poultry
      Yield: 8 servings
 
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
      4 lb Chicken, cut in pieces
      1    Onion, peeled
      4    Cloves, whole
    1/2 ts Mace
    1/4 ts Pepper
      2    Celery stalks, cut in
           -chunks
      2    Bay leaves
  1 1/2 ts Salt
    1/2 ts Thyme
    1/2 ts Rosemary
      4    Sprigs parsley
      2 lg Carrots, cut in chunks
    1/4 lb Vermicelli pasta
           Chopped fresh parsley
 
  In the 1600's when Amsterdam was a booming commercial centre, the
  Dutch East India Company brought pungent spices, such as nutmeg,
  cinnamon and cloves, to Holland.  These spices linger on in Dutch
  cooking.  If mace is not available, nutmeg can be substituted.
  
  In a large pot, place chicken.  Pour in enough boiling water to cover;
  bring to a boil over high heat.  Remove chicken to a clean pot.  Stud
  onion with cloves and add to chicken along with bay leaves, 1/2 ts
  salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and
  carrots.  Pour in 12 cups cold water.  Bring to a boil over high
  heat.  Reduce heat to low and simmer, covered for 5 hours, or until
  meat comes away from the bones. Let cool and skim off fat.  Strain
  through cheesecloth lined sieve. Remove meat from bones, chop and set
  aside.
  
  Return chicken stock to a clean pot and bring to a boil.  Add
  vermicelli. Cook for 5 minutes.  Return chicken and remaining salt to
  pot.  Cook just until heated through.  Taste and adjust seasonings.
  Garnish with chopped parsley.
  
  From Canadian Living Nov/93
  Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS CHANTILES. AVENEL
  BOOKS, NEW
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:49, 03 Sep 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)