Text 17006, 82 rader
Skriven 2008-11-28 00:25:02 av Michael Loo (1:18/200.0)
  Kommentar till text 16894 av Ruth Hanschka (1:123/140)
Ärende: arguments 277
=====================
 -> Nah. Ears too good. Like asking Dale Earnhardt, Jr. to drive
 -> a taxicab in New York City. Or more to the point, to do
 -> brake jobs in taxicabs in New York City.
 RH> No matter how badly they need it!  On the other hand, being able to
 RH> drive a car doesn't imply the ability to fix one.  

Yes ... and being able to make music doesn't imply the
ability to mix it.

 ->  -> Add the bacon topper anyway.
 ->  RH> Always room for one more slice!
 -> ||:Always room for one more slice!:||
 -> Repetizione ad libitum.
 RH> Hmmm - forget the meatloaf, just serve the bacon!

You got that right.

 RH> And a heating pad isn't avaiable, huh.

Here it is 3 am and I've got the laptop on the leg.
Feels really good.

=
 -> NSL. It's the normal thing. 
 RH> Too bad.  You need to get yourself an unreconstructed 50s ranch house.
 RH> Problem solved.

Several problems solved, I guess.

 -> With bum leg (which walked a couple miles today) I'm still
 -> the least gimpy of everyone in the building, except for the
 -> girl on the third floor who is never there, hanging out with
 -> her fiance instead.
 RH> That's frightening.  Then again, I've been in that position myself.
 RH> Not often mind....  

Years wasted in the '70s earning my AMC 4000 Footer Club badge
have left their mark, and I am often the least gimpy in any
group of laypersons, which is a terrible and frightening thing,
as you say.

 -> I generally cook in the nude, but then I have tough skin
 -> most places.
 RH> I'm not going to ask, speculate, or even begin to imagine.  I'd have
 RH> to scrub my brain out with soap!  
 
Speaking of disquieting images.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Scrambled Eggs and Calf's Brains
 Categories: Starters, Offal, Cheese/eggs, Hungarian
      Yield: 4 Servings

      1 lb Calf's brains
      1 md Onion; minced
      2 tb Butter
    1/2 ts White pepper
    1/2 ts Paprika
      3    Eggs
      1 ts Salt; approx

  Soak brains in cold water, and peel off membrane. Drop brains into
  boiling water for 1 minute, then remove. Dry brains and scrape with a
  knife, reducing them to a rough pulp.
    Cook onion in butter over low heat for about 10 minutes. Add pepper,
  paprika, and brains to the onion and continue to cook, covered, over
  very low heat for about 10 minutes.
    Beat eggs as for scrambling. Just before serving, mix in with the
  brains, making a soft scrambled egg out of the mixture. Be sure to mix
  brains and eggs thoroughly. The texture should be almost like a creamy
  risotto, not like HARD scrambled eggs. Add salt to taste.
    NB this is a traditional appetizer in Hungary, sometimes served on a
  slice of toast.
   Recipe George Lang "The cuisine of Hungary"
    MMed IMH c/o Le MarYol BBS Fido 2:325/3.4

MMMMM
___ Blue Wave/386 v2.30

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