Text 21185, 115 rader
Skriven 2007-10-09 11:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: heat levels
=======================
On 09-26-07 JOAN MACDIARMID Scribbled to DALE SHIPP about Re: heat 

JM> DS> Just thought you'd like to know -- this message of yours has a
JM> DS> very old date on it.   I wonder if your computer clock is off,
JM> DS> or if something burped out an old message.

JM> Whoops, sorry, but you might see that again.
JM> My clock battery is dead, and though I have
JM> bought a new one to replace it, I cannot
JM> *find* the old clock battery to do the switch.
JM> Also the system is rather unstable, esp. when
JM> I am doing emails, so I have to reboot often.
JM> Sometimes I forget to reset the time right away.

How OLD is your motherboard??? Some of the older boards use(d) a gidget 
called a "Dallas Clock Module" which was a pinkish rectangular box 
shaped thing, looking nothing like a battery, soldered to the 
motherboard. It had to be unsoldered and replaced in toto. I hope your 
battery is just hiding. Get the make/model and Google up the details. 
That may shorten to process somewhat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Creole #4
 Categories: Emeril, Seafood
      Yield: 8 servings
 
    1/4 lb Unsalted butter
      2 c  Chopped yellow onions
      1 c  Chopped green bell peppers
      1 c  Chopped celery
  2 1/2 ts Salt
    3/4 ts Cayenne
      2    Bay leaves
      2    28-oz cans crushed tomatoes
      1 tb Chopped garlic
      2 tb Bleached all-purpose flour
    1/4 c  Water
  2 1/2 lb Medium-size shrimp, peeled,
           - deveined
      1 tb Worcestershire sauce
      1 ts Hot sauce
    1/2 c  Chopped green onions or
           - Scallions (green pt only)
      2 tb Chopped fresh parsley leaves
      1 tb Distilled white vinegar
     16 lg Eggs
      1    Loaf (12 to 14 inches long)
           - French bread, cut crosswise
           - in 46 1/4" slices and
           - toasted lightly
      1    Recipe Hollandaise Sauce
 
  In a large saucepan, melt the butter over medium heat. Add the
  onions, bell peppers, and celery and season with 1 teaspoon of the
  salt and 1/2 teaspoon of the cayenne. Cook, stirring, until the
  vegetables are wilted, about 10 minutes. Stir in the bay leaves,
  tomatoes ,garlic, and 1/2 teaspoon of the salt. Increase the heat to
  medium-high and bring to a boil, then reduce the heat to medium-low.
  
  Simmer, uncovered, for about 35 minutes, stirring occasionally.
  Combine the flour and water in a small bowl and whisk to blend. Add
  to the tomato mixture and continue to cook for 4 to 6 minutes,
  stirring occasionally. Season the shrimp with the remaining 1
  teaspoon salt and 1/4 teaspoon cayenne. Add to the pan along with the
  Worcestershire and hot sauce and cook over medium heat until the
  shrimp turn pink and curl slightly, 4 to 6 minutes. Stir in the green
  onions and parsley. Keep warm over very low heat.
  
  To poach the eggs, pour cold water into a 10-inch saute pan to a
  depth of about 2 inches. Bring to a simmer, then reduce the heat so
  that the surface of the water barely shimmers. Add the vinegar. Break
  4 of the eggs into individual saucers, then gently slide them one at
  a time into the water and, with a large spoon, lift the white over
  the yolk. Repeat the lifting once or twice to enclose each yolk
  completely in the white. Poach until the whites are set and the yolks
  feel soft when touched gently, 3 to 4 minutes. Repeat the process
  until all of the eggs are used.
  
  You may have to add more water to keep the depth at 2 inches, but
  remember, the water must be simmering before adding the eggs. The
  eggs can be poached ahead of time and kept in a shallow pan of cool
  water. Reheat the eggs by slipping them into boiling water for about
  a minute. To serve, arrange 2 slices of the toasted bread in the
  center of each serving plate. Remove the bay leaves and spoon equal
  amounts of the shrimp Creole over the bread. With a slotted spatula,
  gently lift the eggs out of the water, let them drain for a few
  seconds, and transfer 2 eggs to top each shrimp Creole serving.
  Drizzle with the hollandaise sauce and serve immediately.
  
  Makes 8 servings.
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 MAY 2002
  
  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


... Silence cannot be misquoted.  Except by Rush Limbaugh, that is...

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

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)