Text 233, 84 rader
Skriven 2006-04-11 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: FROM AUSTRALIA 500
==========================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 KjcjdS> I found a suitable place to relieve myself...
 KjcjdS> [at the back of the coffee bar, no less!!!]
 
 GJ> There was, in fact, a toilet in that area...
 
 ML> Darn. I thought it was just Kevin being Kevin.

 DS> Nice to know I wasn't the only one thinking the same thing.

No, you weren't the only one!

 DS> snorts of Geritol.....

 DS> I've had worse...

Spoken like a true Drunkard. For more reviews of that sort go see the
http://www.moderndrunkardmagazine.com/ archives.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Copper Country Pasties
 Categories: Pies, Beef, Steak, Pork, Potatoes
      Yield: 10 Servings
 
           Pastry:
      3 c  Flour
  1 1/2    Sticks butter (cold and cut
           Into bits)
  1 1/2 ts Salt
      6 tb Water
           Filling:
      1 lb Round steak; coarsely
           Ground
      1 lb Boneless pork loin;
           Coarsely ground
      5    Carrots; chopped
      2 lg Onions; chopped
      2    Potatoes; peeled and
           Chopped
    1/2 c  Rutabaga; chopped (can
           Substitute turnip)
      2 ts Salt
    1/2 ts Pepper
 
  Exercise caution with the dough.
  
  In a large bowl, combine flour, butter and salt. Blend ingredients
  until well combined and add water, one tablespoon at a time to form a
  dough. Toss mixture until it forms a ball. Kneed dough lightly against
  a smooth surface with heel of the hand to distribute fat evenly. Form
  into a ball, dust with flour, wrap in wax paper and chill for 30
  minutes.
  
  Combine all ingredients in large bowl. Divide the dough into 6 pieces,
  and roll one of the pieces into a 10-inch round on a lightly floured
  surface. Put 1 1/2 cups of filling on half of the round. Moisten the
  edges and fold the unfilled half over the filling to enclose it. Pinch
  the edges together to seal them and crimp them decoratively with a
  fork. Transfer pasty to lightly buttered baking sheet and cut several
  slits in the top.
  
  Roll out and fill the remaining dough in the same manner. Bake in a
  preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a
  slit in each pasty and continue baking for 30 minutes more. Remove
  from oven, cover with a damp tea towel, cool for 15 minutes.
  
  Recipe By: Terry Meyers in England
 
MMMMM


Cheers

Jim, in Yellowknife




... I'm a two-bit pool hustler and a drunk; I'm glad to have a profession.
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