Text 14618, 90 rader
Skriven 2008-10-03 08:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Chilli, The Devil Fruit
===============================
-=> MANNY ROTHSTEIN wrote to DAVE DRUM <=-

 -> DD> Things like this report make my blood boil!!!

 MR> Why?


See my reply to Burton-5.

 -> that did him in. Which is not directly true and smacks of tabloid
 -> journalism.

 MR> But isn't that more the norm rather than the exception? Nothing
 MR> unusual about that.

Sad, but, true. However, just because everyone else is making the lemming march
over the cliff doesn't mean that I am going to join in. I actually do have
_some_ standards.

 -> DD> And, as that old phart, Paul Harvey, says - "Now you have the
 -> rest of the story."

 MR> Ah, so you listen to Paul Harvey. Who else do you like?

I listen to Harvey by misadventure once in a while. I am totally amazed that
his is a> still alive, and b> his voice is robust enough to do a credible job
at a broadcast microphone. I do not do talk radio ... but, others I used to
enjoy were Franklin McCormick, John Doremus, Willis Conover and Ken Nordine.
Also Johnny Magnus - who was a mainstay of KMPC (along with Gary Owens) when I
lived in Inglewood back in the 60s.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Vinegar Potato Salad
 Categories: Salads, Potatoes
      Yield: 12 servings
 
      1 lg Red onion; in 1/3" wide
           Wedges, layers separated
    1/2 c  + 2 tablespoons cider
           - vinegar
      2 ts Salt
    1/2 ts Salt
      5 lb Medium yellow-fleshed
           - potatoes
  2 1/2 ts Old Bay seasoning
  1 1/4 ts Sugar
    3/4 c  Extra-virgin olive oil
 
  If your pulse quickens at the suggestion of salt and vinegar
  potato chips, you'll be hooked on this warm potato salad
  after one bite. A little Old Bay seasoning gives it a modest
  kick.
  
  Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon
  salt in a bowl. Marinate at room temperature, tossing
  occasionally, until slightly softened and pink, about 45
  minutes.
  
  Cover potatoes with salted cold water in a 5- to 6-quart
  pot, then simmer, uncovered, until just tender, 15 to 20
  minutes. While potatoes cook, whisk together 2 teaspoons
  Old Bay seasoning with sugar, remaining 1 1/2 teaspoons
  salt, and remaining 1/2 cup vinegar in a small bowl.
  
  Drain potatoes in a colander, and when cool enough to handle
  but still warm, peel and cut into 1/2-inch-wide wedges. Toss
  warm potatoes with vinegar mixture in a large bowl. Add
  onion mixture and oil, tossing to combine. Add more Old
  Bay seasoning (to taste) if desired. Serve warm or at room
  temperature.
  
  Cooks' note: Onion can be marinated, covered and chilled,
  up to 1 day.
  
  Recipe by Maggie Ruggiero
  
  June 2006 | Gourmet
  
  Serves 12
  
  Meal Master Format by Dave Drum - 26 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... We are tatooed. [Lev. 19:28]
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