Text 22923, 71 rader
Skriven 2009-04-05 10:27:13 av Sean Dennis (1:18/200)
  Kommentar till text 22917 av Dave Drum (1:124/311)
Ärende: How It's Made?
======================
Hello, Dave.

Sunday April 05 2009 at 07:30, you wrote to me:

 DD> I haven't even had the TeeVee on on damned near a month. I am thinking
 DD> of telling Scumcast (our cable company) to come get their connection
 DD> and their basic package and just save the U$13 per month. I can stick
 DD> an antenna up in the air and get my two local PBS outlets and NBC news
 DD> ... which is all I really ever watch when I do have the glass teat
 DD> activated.

Just make sure your antenna is DTV ready.  A lot of the PBS stations have
switched over to digital already because it would cost them too much to run
both digital and analog signals.  We get Dish TV (200 channels with a DVR) as
part of a bundle with our phone and Internet from Embarq here.  It's a much
better price than anything Charter (the local cable company) could offer.  We
actually don't watch a ton of TV - never mind we have a 46" flat-screen :) -
but what we do watch is usually on a few channels that we especially like.

We pay $125 for the TV, Internet and POTS line, but the money's worth it to us
since it's all bundled.  I can certainly understand not shelling out cash for
TV that you don't watch, though!

Concerning "How It's Made", I think you can catch episodes online or if you
really like the show, just buy the season DVDs and watch them whenever you
like. :)  That's what I'd like to do once I can afford it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Chicken with Garlic
 Categories: Ceideburg, Chicken
      Yield: 4 Servings

           Stephen Ceideburg
      3    Heads of garlic, peeled
  3 1/2 lb Chicken
           Salt and pepper to taste
      1 bn Fresh thyme
    1/2    Lemon
           Jon Goldmark, chef at
           -Oliveto.
           Preheat oven to 425 degrees

  Slice 20 of the garlic cloves into slivers. Leave the re- mainder
  whole.

  Rinse cavity of chicken and dry; season with salt and pep- per.
  Gently pull the skin away from the breast and slide in some of the
  thyme sprigs and the garlic slivers. Tuck the lemon, the remaining
  thyme and a few garlic cloves into the cavity and place the chicken
  in a roasting pan. Scatter the remaining garlic around the chicken.
  Place chicken in the oven, reduce heat to 350 degrees F. and roast
  for about 1 hour, or until juices run clear.

  PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat
  (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.

  Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... How you look depends on where you go.
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - nsbbs.info (1:18/200)