Text 26672, 71 rader
Skriven 2009-07-28 06:08:04 av Michael Loo (1:18/200.0)
  Kommentar till text 26464 av Dave Drum (1:124/311)
Ärende: Nuked 923
=================
 ML> Same with the microwave baked potato: they take a
 ML> spud, wash it relatively nicely, put plastic wrap
 ML> on it, et voila.
 DD> If you buy them in the stupormarkup. But, they are super-easy to do on
 DD> your wn.
...
 DD> Not really a "baked" potato. But, not bad. And done relatively
 DD> quickly. 

I did not mean that nuked potatoes were horrid. I do them that
way periodically (but I don't usually eat them). I also do other
vegetables in the micro with reasonable results. What is stupid,
of course, is paying a buck plus for a Glad clad common tater.

=
 DD> Drum party of 1 is scheduled to be in hospital on 31 July getting the
 DD> kidney stone dealt with --- FINALLY!!! 

Good for you. I hope you "pass." By the way, I dimly did recall
your cancelling out, but I didn't want it to be true, so I
forgot again.

 ML> That seems to be the consensus and is the reason I paid extra
 ML> to have this thing retrofitted to XP.
 DD> Could you have jawboned them into a free W-7 upgrade. I've tinked
 DD> around with it and may just go ahead and put it on this XP box without
 DD> waiting for SP 1.  

Nah, there was no W7 then. By the way, how compatible is it with
DOS programs?

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

      Title: Creamless Corn Soup with Shrimp (Zuppa di Grano Turco)
 Categories: Soup, Italian
      Yield: 4 Servings

      4 tb Extra-virgin olive oil;
           - divided
      1    Onion; diced
      2 c  Fresh corn kernels
      2 md Red potatoes; peel & cut
           - into 1-inch cubes
      1 qt Good-quality chicken stock
           Salt & pepper ~~
     12 md To large shrimp; cleaned,
           - peeled & butterflied
           Freshly chopped parsley for
           - garnish

  Heat 2 tablespoons oil in 4-quart saucepan.  When hot, but not
  smoking, add onion and let cook until translucent and solft.  Add
  corn and potatoes; saute with onion.  Add stock and simmer until all
  ingredients are tender.  Puree soup in food processor or blender
  until a fine, silky texture.  Return soup to heat and season with
  salt and pepper.

  Just before serving, add shrimp and let them cook thoroughly in the
  soup. To serve, ladle soup and 3 shrimp into each of 4 bowls and
  garnish with a dash of remaining olive oil and freshly chopped
  parsley.

  from Texas magazine, printed by Houston Chronicle, 7-5-98

  typed and posted by teri Chesser    7-7-98

MMMMM
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