Text 23105, 64 rader
Skriven 2009-04-09 10:13:00 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Fork / Cooked 456
=========================
 GJ> What a choice!  Which would you prefer to expire first - UA or MLoo?
 ML> Depends on the day.
 GJ> And the service being provided by UA?

Nah, the service being provided by my brain. UA has been pretty good
to me most of the time in the last 10-15 years. Not so my brain.

 GJ> An ever-present danger when involved in Filipino politics.

One of the few good things (some would say it's a bad thing)
about American politics is that murders and pointless detainments
of statesmen are relatively rare, despite a number of high-profile
assassinations over the years.

 ML> Some of my friends used their knees for the purpose, some
 ML> their heads. Both of these produced fewer initial harmonics,
 ML> but what I was referring to was caused by the deformation of
 ML> the metal from a too-hard hitting.
 GJ> The knee of your neighbour, or head of the player in front of you
 GJ> would be better, as the ringing in your own head might be in a
 GJ> different key from the tuning fork.

In front of me?

 GJ> When he was featured
 GJ> on Japanese TV, his mother was surprised to see his face; her first
 GJ> thought was, "Oh dear, what has he done!".  If you wish to read that
 GJ> interview you could go to www.abc.net.au/talkingheads.

Thanks, I think.

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

      Title: Golden Fish Fillets
 Categories: Cyberealm, Fish
      Yield: 4 Servings

      1    Egg
      2 tb Prepared mustard
    1/2 ts Salt
           Instant potato flakes to
           -coat
  1 1/2 lb - 2 lbs white fleshed fish
           -fillets (sole, flounder,
           -perch, orange roughy)
           Vegetable oil

  Lightly beat together the egg, mustard, and salt in a shallow dish.
  Put the potato flakes in another shallow dish. Dip the fish fillets
  in the egg mixture; the roll in potato flakes to coat. Heat oil in a
  large skillet. Fry fish for 3-4 minutes on each side, until it is
  golden brown and flakes easily with a fork.

  Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS
  Watertown NY 315-786-1120

  Typists note: This is the absolute best fish recipe we've ever eaten!!
  Don't be fooled by the potato flakes. It's great!!!

MMMMM
___ Blue Wave/386 v2.30

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