Text 24722, 78 rader
Skriven 2009-06-05 18:46:38 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Solution to Cell Phones - 1
=======================================
Dave Drum wrote:

> OK, here's what we do. Seal the driver off in a little compartment where he
has
> no contact with  passengers so the driver cannot be distracted. Let the
driver
> have no radio or cell phones to distract attention to the task at hand,
aiming
> the vehicular projectile in a precise manner.

Right up until you hit the phone you pretty well described all those
ferry/subway/rail accidents.

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

      Title: Cooktips for the Disaster Prone - 1 - Meat
 Categories: Information
      Yield: 1 Info file

           Text

  Two things that confuse people about meat are how much to buy and how
  long to cook it.  How much to buy depends primarily on how much waste
  there is in a specific cut.  When you serve a completely boneless cut
  that has no covering of fat like veal cutlet, you usually need only
  about one fourth of a pound per person.  If you serve a very bony cut
  like spareribs, you probably will need about three fourths of a pound
  or more per person.

  It is far more complicated to figure out how long meat should be
  cooked. Less tender cuts of meat must be cooked until they are fork
  tender.  Most meat thermometers encourage cooking longer than
  necessary - particularly true for lamb, which is absolutely delicious
  served pink and juicy.  Veal is young meat and therefore usually
  tender; it almost never needs as much cooking as most recipes
  suggest.  Steaks and chops should be cooked exactly to the point of
  doneness desired, then served immediately.  Roasts on the other hand,
  should be cooked to a point five to ten degrees below what you want,
  then allowed to stand fifteen to twenty minutes to set while they
  finish cooking outside the oven.  Allowing a roast to set will make
  carving an easier job, too.  Fresh pork should be cooked to an
  internal temperature of 165 F.  On the other hand, a ham labeled
  "fully cooked, ready to eat" needs nothing more than heating and may
  even be eaten cold.

  Some meats can be frozen and then cooked without first having to be
  defrosted.  Steaks and chops should be slightly defrosted before being
  cooked.  Thickness of the meat determines the extra cooking time
  necessary.  A frozen roast requires one third more cooking time than
  the same one thawed.

  Problem 1:  Roast too rare.
  Quick Fix:  Serve slices from each end; return remainder to the oven
  to finish cooking.  Or, slice and broil the slices until done.
  Next Time:  Weigh the roast first to estimate the cooking time;
  check the oven temperature - was the temperature set too low?

  Problem 2:  Meat too well done.
  Quick fix:  Slice it in the kitchen and serve it with gravy or sauce.
  Or cube it and saute with some vegetables.  Or just grind it all and
  make hash.
  Next Time:  Check the oven temperature - was it set too high?  Weigh
  the roast first to estimate cooking time.

  Problem 3:  The meat's frozen and it's time to cook.
  Quick fix:  Defrost it in the microwave.  Never immerse the meat in
  warm water to defrost it!  Or, cook it frozen but adjust the cooking
  time.

  From Woman's Day  7/14/81

  MM format by Dave Sacerdote

MMMMM

Heck I'm on a roll...
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