Text 15446, 76 rader
Skriven 2008-10-23 08:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Numbers after Subjects
==============================
-=> Allen Prunty wrote to All <=-

 AP> Sorry for the off topic message

 AP> It's very hard to follow subjects with numbers after them.

 AP> I don't know if it's my software that's adding them in or what but it
 AP> totally destroys the threaded view.  (I like to read one conversation
 AP> at a time).

 AP> Is there something I need to adjust on my end to be rid of them?

The numbers are added by various posters according to some scheme of their own
devising. Like all serial numbers - I always file them off.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Summer Squash & Zucchini
 Categories: Salads, Squash, Dressings
      Yield: 6 servings
 
      6    Yellow squash and/or green
           - zucchini (3 lb)
    3/4 ts Salt
    1/2 ts Black pepper
    1/4 c  Extra-virgin olive oil
      2 tb Fresh lemon juice
      2 ts Coarse-grain mustard
    1/4 ts Sugar
 
  Grilled and then tossed with a simple mustard vinaigrette,
  these vegetables turn tender and juicy, providing an ideal
  foil for the hearty grilled steaks.
  
  Prepare grill for indirect-heat cooking over medium-hot
  charcoal (high heat for gas)
  
  Trim squash and/or zucchini and halve lengthwise, then
  toss with salt, pepper, and 2 tablespoons oil in a large
  bowl.
  
  Oil grill rack, then grill vegetables directly over hottest
  part of coals, covered only if using a gas grill, turning
  over once, until grill marks appear, about 6 minutes total.
  Move vegetables to area of grill with no coals underneath
  and grill, covered, until tender, about 4 minutes more.
  Transfer to a platter.
  
  While vegetables are grilling, whisk together lemon juice,
  mustard, sugar, and remaining 2 tablespoons oil in a small
  bowl. Pour dressing evenly over vegetables before serving.
  
  Cooks' notes: If you aren't able to grill outdoors, squash
  and/or zucchini can be cooked in a hot lightly oiled well-
  seasoned large (2-burner) ridged grill pan over moderately
  high heat, turning over occasionally, until just cooked
  through, 8 to 12 minutes total.
  
  If you are making this entire menu, grill squash and/or
  zucchini while steaks are standing.
  
  Recipe by Ian Knauer
  
  June 2006 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...for the Gingrich's heart was two sizes too small."
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