Text 5637, 93 rader
Skriven 2006-09-18 08:13:24 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Long Lines
==================
On 09-15-06 SEAN DENNIS Scribbled to DAVE DRUM about Long Lines

SD>DD>I'll live with the long and truncated lines until it irritates me
SD>DD>terminally. Then I'll make different arrangements.

SD>SLMR hasn't truncated any lines.  It's CMPqwk as I've tried it on the
SD>same message with six different mail readers.  Derek isn't sure why
SD>it's cutting them like that.

Oh, I knew that. BWave and OLR don't act that way. And the problem is 
only on your BBS since you have switched to Telegard. Like I said, I'll 
live with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery-Root & Potato Latkes
 Categories: Pancakes, Potatoes, Jewish
      Yield: 32 Latkes
 
      1 lg Celery root; (1 1/2 lb),
           -peeled with a knife
      3 lg Russet (baking) potatoes
           -(abt 1 1/2 lb)
      2 tb Fresh lemon juice
      1 lb Onions; quartered
    2/3 c  All-purpose flour
      4 lg Eggs; lightly beaten
  1 1/4 ts Salt
    1/2 ts Black pepper
    1/2 ts Ground celery seeds
  1 1/2 c  Vegetable oil
 
  Special equipment: a kitchen towel (not terry cloth)
  
  You can shred the potatoes, onions, and celery root in a food
  processor with the shredding disk. However, you'll need to use 5 eggs
  (instead of 4) because the machine grates more coarsely and the
  mixture will require more binding.
  
  Put oven racks in upper and lower thirds of oven and preheat oven to
  250°F.
  
  Coarsely grate celery root into a bowl using the 1/3-inch-wide holes
  of a box grater.
  
  Peel potatoes and coarsely grate into a large bowl. Add lemon juice
  and toss. Coarsely grate onions into same bowl.
  
  Transfer to towel, then gather up corners to form a sack and twist
  tightly to wring out as much liquid as possible.
  
  Return potatoes and onions to cleaned bowl and stir in celery root,
  flour, eggs, salt, pepper, and celery seeds until combined well.
  
  Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high
  heat until hot but not smoking. Fill a 1/4-cup measure (not tightly
  packed) with latke mixture and carefully spoon it into skillet, then
  flatten to 3 inches in diameter with a slotted spatula. Form 3 more
  latkes in skillet, then fry until undersides are deep golden, 1 1/2
  to 3 minutes. Turn over using 2 spatulas and fry until deep golden
  all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly,
  lower heat to moderate.) Transfer to paper towels to drain briefly.
  Keep warm in 1 layer on a metal rack set in a shallow baking pan in
  oven. Make more latkes in same manner. Use a second rack and baking
  pan to keep last batches warm.
  
  Cooks' note:
  
  Latkes can be fried 1 hour ahead.
  
  Makes about 32 latkes.
  
  Gourmet; December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... It is hard to have failed. But, it is worse never to have tried to succeed.

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