Text 12672, 71 rader
Skriven 2008-08-25 16:29:27 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BUYING A DURIAN 80825
=============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 BF> "Danger Will Robinson!"
 GJ> Who is or was Will Robinson?

 DD> Character from an early days TeeVee show called "Lost in Space". The
 DD> line was uttered often by Robbie the Robot if young (pre-teen) Will
 DD> Robinson was about to get himself into a situation that the script
 DD> determined was sufficiently scary to use the line "Danger, Will
 DD> Robinson! Danger! Danger!" 
 DD> Like recurring "standard lines" in BBC sit-coms the line was delivered
 DD> at least
 DD> once per show and became part of the American TeeVee lexicon.

I thought it might have been something like that.  I have heard of
"Lost in Space", but never seen it.  Probably it dated from the days
before TV came to my uncivilised part of the world, when my only
contact with such aetherial culture was via steam radio.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Funky Lamb Shanks
 Categories: Emeril, Meats, Mushrooms
      Yield: 4 Servings
 
      4    (1/2 pound) lamb shanks
      1 c  Flour
           Essence
      3 tb Olive oil
  1 1/2 c  Julienne onions
      4 c  Sliced assorted wild
           Mushrooms (Chantrelles,
           Shiitake, Black Trumpets,
           Oysters, etc.)
      2 c  Red wine
      3 qt Lamb stock
      2 tb Minced garlic
      2    Bay leaves
      4    Fresh sprigs of thyme
    1/4 c  Finely chopped parsley
    1/2 lb New potatoes, quartered
           Salt and black pepper
      2 tb Chopped green onions
      2 tb Brunoise red peppers
 
  In a Dutch oven, heat the olive oil. Toss the shanks with flour and
  Essence. Sear the shanks in the hot oil. Sear for 2-3 minutes on each
  side. Add the onions and mushrooms and cook for 2 minutes, or until
  the vegetables wilt slightly. Add the red wine, stock, garlic, and
  herbs. Season with salt and pepper. Bring the liquid up to a boil,
  cover and reduce to a simmer. After simmering for 30 minutes, add the
  potatoes. Continue simmering for 30-40 minutes or until the meat
  falls off the bone. Season with salt and pepper. Spoon the shanks and
  gravy in a shallow bowl. Garnish with green onions and brunoise
  peppers.
  
  Yield: 4 servings
  
  SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
  NETWORK SHOW #EE2401
  
  Format by Dave Drum - 02 December 98
                                       From Uncle Dirty Dave's Kitchen
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)