Text 9690, 85 rader
Skriven 2006-12-21 02:13:00 av Dale Shipp
     Kommentar till en text av Michael Loo
Ärende: Re: marine life 702
===========================
 MSGID: 1:261/1466.0 458a33fe
 -=> On 12-20-06  10:11,  Michael Loo <=-
 -=> spoke to Dale Shipp about marine life 702 <=-

  << Talking about US Airways FF miles by eating at local restaurants>>

 ML> Bear in mind that in order to get these miles, you must first
 ML> be a member of Dividend Miles Dining and register your credit
 ML> card with this outfit - when your card is linked to your dining
 ML> account, the crediting of miles is automatic.

   We did that -- although am some what wondering how they achieve the
   credit without my saying something to the restaurant at the time of
   purchase.   Do they have some way of hooking into the MC or Visa
   listings?

 ML> Did you know that you can refresh your miles by USING them
 ML> as well as by earning more?

   Yep -- but we were too busy this summer with remodel to even think
   about it.
 
 ML> The dish came out almost fatally hot; nobody else could touch
 ML> it, and a number of stories went round the table about the first
 ML> time one of them ate in India, and the first time another of them
 ML> ate in Thailand, and so on. I enjoyed this dish and made a point
 ML> of eating every drop but not eating all the rice.

  I think that you will like that Cajun Sauce for Meatloaf that we make.
  You would like it even more if we did not tone it down by a factor of
  more than 6.
 
  BTW, I know that the recipe below is not really rice.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Couscous Jambalaya
 Categories: Cajun, Rice, Jambalaya
      Yield: 4 Servings
 
      1 tb Vegetable oil
    1/4 c  Each chopped celery, green
           -pepper and onion
      2 tb Minced garlic
    1/2 c  Diced chicken (about 1
           -breast half)
    1/2 c  Chopped Andouille sausage
      1 c  Chicken stock
     12    Shrimp, peeled and chopped
    1/2 c  Diced tomatoes
           -Creole spice
           -Worcestershire sauce
           -Tabasco
           -Salt and pepper
      1 c  Couscous
           -Chopped scallions, for
           -garnish
 
  Heat oil in a medium soup pot, add chopped vegetables and sautJ until
  tender, 5 minutes. Add garlic, chicken and sausage; cook, stirring
  frequently, 5 minutes. Add stock and bring to a boil. Add shrimp,
  tomatoes and seasonings to taste; cook for 3 minutes. Stir in
  couscous, cover and remove from heat; set aside for 15 minutes, until
  couscous has softened and absorbed all liquid. Fluff couscous with a
  fork. Taste, adjust seasonings and reheat briefly, if needed. Serve
  garnished with scallions.
  
  Yield: 2 servings
  
  SOURCE: Essence of Emeril Cooking Show
  Copyright 1997, TV FOOD NETWORK
  SHOW#EE108
  
  From: Dave Drum                       Date: 03-27-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:17:58, 21 Dec 2006
___ Blue Wave/DOS v2.30

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