Text 3552, 110 rader
Skriven 2006-07-20 00:21:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: DUPLICATE MESSAGES 6
================================
 -=> On 07-19-06  15:36,  Sean Dennis <=-
 -=> spoke to Dale Shipp about DUPLICATE MESSAGES 6 <=-

 DS>   No -- it was not Ross' system that burped.  In fact his system
 DS> caught
 DS>   and trapped 300+ of the more than 400 dupes that were burped out by
 DS> a
 DS>   node two steps removed from him.

 SD> I checked...that wasn't me, was it?  I'm only one step from 
 SD> Ross (I feed from him directly).

  It was not you -- if it had been, you'd have heard from me directly.
  When it happened, I netmailed both the node and his uplink -- they are
  aware of it happening, but don't know why.   Since it hasn't happened
  again (from that node), that is the end of it for now.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buffalo Chicken Salad [New York]> Anchor Bar
 Categories: Salad, Poultry, Grill
      Yield: 4 Servings
 
      4 ea Chicken breast halves
           -boneless, skinless
      1 tb Melted unsalted butter
      3 tb Olive oil
      2 ts Tabasco sauce
           Salt and pepper to taste
      2 tb Fresh orange juice
    1/2 ts Dijon mustard
    1/2 ts Sugar
      1 c  Diced celery (1/4")
      1 c  Diced carrots (1/4")
      1 c  Diced red radish (1/4")
      1 c  Diced seedless cucumber
           -(1/4")
      2 tb Chopped flat leaf parsley

MMMMM---------------------BLUE CHEESE SAUCE--------------------------
    1/4 c  Sour cream
    1/4 c  Mayonnaise
    1/4 c  Crumbled blue cheese
    1/2 ts Cider vinegar
    1/2 ts Fresh lemon juice
      1 ds Tabasco sauce
    1/2 ts Finely chopped onion
      1 pn Finely chopped garlic
           Salt and pepper to taste
      1 ts Chopped parsley
 
  This recipe was inspired by the famous buffalo chicken wings that
  originated in 1964 at The Anchor Bar in Buffalo, NY. Add more hot
  sauce to the marinade as desired.
  
  1. Rinse the chicken breasts, pat dry and place in a bowl. Toss with
  the butter, one tablespoon of the olive oil, Tabasco, salt and pepper.
  Marinate, covered, at room temperature for thirty minutes or in the
  refrigerator for two to three hours.
  
  2. For the vinaigrette, combine the orange juice, mustard, sugar salt
  and pepper to taste, and the remaining two tablespoons of olive oil.
  Set aside.
  
  3. Grill chicken over high heat, three inches from the heat source,
  four to five minutes per side or until cooked through. Slice chicken
  through the middle lengthwise from left to right.
  
  4. To serve, toss the celery, carrots, radishes and cucumber in a bowl
  with the reserved vinaigrette. Divide the salad among four plates. For
  each serving, place the bottom half of a chicken breast on top of the
  salad; lay the top breast half at a slight angle atop. Dollop each
  with a generous tablespoon of the Blue Cheese Sauce. Sprinkle with
  parsley.
  
  BLUE CHEESE SAUCE: Fold the sour cream and mayonnaise together in a
  bowl. Add the blue cheese and fold gently; do not mash the cheese.
  Fold in the remaining ingredients and adjust the seasonings to taste.
  
  Makes four servings.
  
  Salad per serving:
    Calories: 352
    Carbohydrates: 7g
    Protein: 40g
    Fat: 10g
    Cholesterol: 113mg
  
  Sauce per one tablespoon:
    Calories: 40
    Carbohydrates: 1g
    Protein: 1g
    Fat: 5g
    Cholesterol: 4mg
  
  Source: Sheila Lukins as published in the Parade Magazine; typos by
  Dorothy Flatman 1998
  From: Dorothy Flatman                 Date: 09-26-98
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:43, 20 Jul 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)