Text 1658, 80 rader
Skriven 2008-02-01 11:20:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Ownership
=================
-=> MICHAEL LOO wrote to GLEN JAMIESON <=-

 GJ> Interesting.  Something for collectors to look for.  In the
 GJ> Philippines the most recycled items are the San Miguel beer bottles,
 GJ> used for everything from fish sauce, to washing bleach, to cooking oil,
 GJ> etc. All bear the San Mig inscription, and a notice that they remain
 GJ> the property of San Mig, and are not to be used for any other purpose.

 ML> It's doubtful whether the notations on beer bottles, milk cartons,
 ML> and the like to the effect that the items remain the property of
 ML> the producer could stand up in court. When one goes to the store
 ML> and picks up some beer or milk, one intends to buy beer and milk
 ML> in a container, and it probably isn't prominent in the mind of the
 ML> purchaser that the container might not be bought as well in the
 ML> same transaction.

Sort of like the situation with software - where, according to the purveyors,
you actually do not buy the sox - merely licence it. It's all spelled out in
the tear-open licence that very few ever read (or heed). And which is legal in
some jurisdictions and not in others.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poblano Stuffed With Chorizo, Shrimp And Rice
 Categories: Chilies, Pork, Seafood, Sausage, Rice
      Yield: 6 servings
 
      1 tb Oil
    1/2 lb Mexican style chorizo
    1/2    Red bell pepper; diced
    1/2    Green bell pepper; diced
      1    Jalapeno; minced
      1    Red onion; diced
      2 tb Garlic; minced
      1 c  Short grain rice
      1 c  Chicken stock
    1/2 c  White wine
    1/2 c  Water
      4 lg Fresh poblano chiles
      1 lb Shrimp; shelled, in 1/2"
           - pieces
    3/4 c  Cheddar; shredded
    3/4 c  Jack cheese; shredded
 
  In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add
  peppers, jalapeno, onions and garlic. Cook until translucent, then add
  rice and cook until all the grains of the rice are coated with oil.
  Add all liquids and stir over high heat for 3 minutes, cover and
  reduce heat to low. Check rice for doneness after 20 minutes.
  
  Preheat oven to 400 degrees F.
  
  Place poblano chiles on baking sheet and bake for 15 minutes. Remove
  from oven and let cool. Once cool, cut top 1/4 of chile off and remove
  ribs and seeds.
  
  When rice is finished cooking, fluff with fork and stir in shrimp.
  Stuff chiles with 1/6 of the rice mixture. Place all the chiles on
  baking sheet and place into oven for 10 minutes. Remove from oven,
  mix cheeses together and cover pepper with cheese. Broil for 3
  minutes to melt and brown the cheese.
  
  Recipe courtesy Guy Fieri
   
  Prep Time: 15 minutes
  Cook Time: 45 minutes
  Yield: 6 stuffed peppers
  
  Episode#: GI0308
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 28 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Republic of Texas - March 2, 1836 - December 29, 1845.
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