Text 23023, 136 rader
Skriven 2007-11-18 08:16:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: STICKY KEYS
===================
On 11-17-07 GLEN JAMIESON Scribbled to DAVE DRUM about STICKY KEYS  

GJ> GJ>[Is your "t" key sticky?  Twice in the above writings the lack of
GJ> GJ>that letter in a word has altered its meaning, rather
GJ> GJ>ego-centrically. :)]

GJ> DD> Well, I sometimes type faster than I should and then do not
GJ> DD> proofread  beyond depending the the spiel chunker (Dew knot
GJ> DD> trussed yore spell  chequer) to catch typos.

GJ>One of my friends who is in the habit of using several computers at
GJ>once, and who sometimes forgets which keyboard is connected to which
GJ>monitor, prefers to look at his keyboard rather than the screen,
GJ>consequently his writings are often less than perfect, whether or not
GJ>a spell checker is in use.  As this often results in amusing
GJ>unintended errors, I delight in pointing them out to him.  Without
GJ>thinking, I automatically extended that service to you.  (g)

GJ>To confuse your checker further, read on:

GJ>MMMMM----- Recipe via Meal-Master (tm) v8.05
GJ> 
GJ>      Title: PEA & MINT SPELT PASTA
GJ> Categories: Mains, Adelaide
GJ>      Yield: 4 servings

Welp, that should certainly confoozle things as the recipe is from the 
person referenced in your reply.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 5 Spice Fish W/Spicy Sweet & Sour Sauce
 Categories: Seafood, Sauces, Chilies
      Yield: 4 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 c  Distilled white vinegar
    2/3 c  Chicken or vegetable broth
      2    Whole dried chipotle chilies
      1 tb Sichuan peppercorns
      2    Star anise
      3 md Cloves garlic; crushed
      2    Quarter-size pieces ginger;
           - 1/8" thick
    1/4 c  Brown sugar + more as
           - needed
      2    Pieces orange peel about 4"
           - long
      2 tb Ketchup
  1 1/2 tb Cornstarch
           -=IN=-
      3 tb Cold water

MMMMM----------------------------FISH---------------------------------
      2 ts Smoked sea salt * or
           -substitute kosher salt
    1/2 ts Asian five-spice powder *
    1/4 ts White pepper
      4    (6 oz) boneless, skinless
           - black cod filets or other
           - firm white fish
      3 tb Rice wine or dry white wine
      3 tb Vegetable oil
    1/4 c  Cornstarch
      1    Green onion; thin sliced
           - diagonally
 
  This sauce takes a little more time to make than a typical sweet and
  sour sauce, but infusing it with aromatic spices and smoky chipotle
  chile adds layers of complexity. The leftover sauce is good with
  simply cooked seafood, chicken and pork.
  
  For the sauce: In a small non-aluminum saucepan, combine the vinegar,
  broth, chiles, peppercorns, star anise, garlic, ginger and sugar. Add
  enough water so the ingredients are fully immersed, at least 1/4 cup.
  Bring to a boil. Reduce heat and gently boil for 20 minutes; taste
  intermittently and remove chiles when the desired level of heat is
  reached. Add the orange peel, reduce heat slightly and simmer for
  another 10-15 minutes until reduced to about 1 cup. Add more water as
  needed if sauce gets too pungent or reduces too much. Strain and
  discard solids; whisk in the ketchup. Taste and add more sugar if too
  tart.
  
  Whisk in half the cornstarch-water slurry and simmer until thickened,
  about 1 minute. Add more as needed to obtain desired consistency, but
  keep in mind that the sauce will also thicken as it cools. Set aside
  and rewarm when ready to serve.
  
  For the fish: Meanwhile, mix together the smoked salt, five-spice
  powder and white pepper. Sprinkle both sides of the fillets with the
  rice wine.
  
  Just before serving, add the oil to a skillet over medium heat. Dust
  fillets liberally with the salt mixture then dredge in the cornstarch,
  shaking off any excess. When oil is hot, add fish to the skillet;
  allow sufficient room between fillets or cook in batches so the fish
  browns rather than steams. Cook fish to desired doneness, about 7
  minutes per inch of thickness. Meanwhile, rewarm the sauce.
  
  To serve, spoon two tablespoons of the sauce over each fillet or serve
  it on the side. Garnish the fish with the green onion.
  
  * Notes: Some finely chopped chipotles en adobe — added to taste — can
  substitute for the dried chipotle. Smoked salts — available at
  specialty food markets — can be flaky, fine or coarse. If grains are
  coarse, grind or pulverize them in a mortar and pestle or spice
  grinder before adding the rest of the fish's seasoning ingredients.
  Asian five-spice is a ground spice mixture made from cinnamon,
  Sichuan peppercorns, clove, star anise and fennel seed and can be
  purchased in the Asian section of many markets.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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