Text 23125, 98 rader
Skriven 2007-11-20 09:07:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: NORFOLK SAILORS
===========================
On 11-19-07 SEAN DENNIS Scribbled to DAVE DRUM about Re: NORFOLK SAILORS

SD> DD> Apparently fright over losing their ca$h cow and major source of
SD> DD> income had a lot to do with it. IOW - the base closure committee
SD> DD> pulled an economic gun on them.    Bv)=

SD>There was some talk when I lived in Kennesaw (Georgia) in 2004-2005
SD>about closing the Lockheed-Martin plant here in Marietta that makes
SD>the C-130 Hercules.  The C-130 is actually an outdated plane, but it
SD>is very reliable.  When talk surfaced about the contract being
SD>cancelled and L-M laying off several hundred people, well, the good
SD>ol' boy network went into play and saved people's jobs.

SD>It's amazing how many people depend on the government, directly or
SD>indirectly, for jobs.  It's also amazing how when their livelyhood
SD>gets threatened, they suddenly straighten up and fly right! :)

We tend to pay attention to our economic self-interest.

How is the C-130 outdated? Has another model come along that fills its 
function(s) better??? Not that I have heard of.

Old, mature, well used, etc. do not equate to "out dated" or "obsolete".
Else all but a couple members of this echo would be headed directly to 
the knacker's yard.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hanger Steak & Peppers Skillet Supper
 Categories: Beef, Wine
      Yield: 4 servings
 
      1 lb Hanger steak
    1/2 c  Dry red wine
           Freshly ground pepper
  1 1/2 tb Vegetable oil
      1    Onion; sliced
      1    (each) red, green and yellow
           - bell peppers; in 1" chunks
           Salt
      2 cl Garlic; sliced
 
  Hanger is one of the more tough but flavorful cuts of beef that
  benefit from some marinating and being cooked quickly over a high,
  dry heat. It's normally available at butcher shops and supermarkets
  with extensive meat departments. If you can't find it, try skirt
  steak, flank steak or flap meat. Be careful not to overcook any of
  these cuts to better enjoy the satisfyingly chewy texture and robust,
  earthy flavor of the seared steak.
  
  Serve over rice with a side of sliced heirloom tomatoes. Garlic bread
  is also a nice touch.
  
  Slice meat into 1/2-inch thick medallions. (If using another cut of
  meat, the pieces should be 2-inches square and 1/2-inch thick.) Add
  wine and plenty of pepper. Set aside. Heat 1 tablespoon oil in a
  large, cast-iron skillet over high heat. Add onion and let it brown,
  undisturbed, for 2-3 minutes. Then stir and cook until browned but
  still slightly crisp, another 2-3 minutes. Remove from pan; reduce
  heat slightly. Add peppers and cook the same way.
  
  When peppers are almost done, remove beef from wine (reserve wine).
  Season meat well with salt.
  
  Remove peppers from pan. Add remaining 1/2 tablespoon oil to pan, heat
  well over high, then add garlic. Cook until fragrant, about 20
  seconds, then add meat. Sear for 1-2 minutes, then stir and brown the
  other side for about 30 seconds. Off heat, stir in vegetables,
  seasoning with salt and pepper. The dish should be a little juicy; if
  not, add reserved wine and simmer for a few minutes.
  
  Serves 3 or 4
  
  By Tara Duggan, Chronicle Staff Writer
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 September 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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