Text 30981, 75 rader
Skriven 2009-11-11 15:13:08 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: blame 371
=================
 DS> The ballast of the bulb was browned and disfigured.  I reckon the
 DS> ballast was getting ready to fail. It was probably heating up to
 DS> the point that a thermocouple in the circuit would cut the power.
 DS> So I guess this time it wasn't you. [g]

It was probably my tiny bit of extra electricity that
pushed it over the edge.

=

 DS> If ever I run into the guy who coined the phrase "Real men don;'t
 DS> eat quiche" I'm going to stomp his nuts flat.

Real men don't eat quiche /
Bruce Feirstein;  Lee Lorenz
1982
English Book Book 92 S : Ill ; 21 cm.
New York : Pocket Books, ; ISBN: 0671448315 (pbk.) 9780671448318 (pbk.) 

Go for it. According to Wikipedia, Feirstein lives in LA with his
wife and (unfortunately, nobody got to him first) kids. There are
some cool - if you are into invasions of privacy - search engines
out there.

 I really hate
 DS> 99% of egg/cheese combinations but every time I turn down quiche

I don't mind egg/cheese combinations, but they do make my
flatus smell particularly disgusting. 

 DS> because of it, I get to eat "hurr hurr real men don't eat quiche"
 DS> shit instead.

What people say should have nothing to do with what you eat.
Anyhow, isn't a bowl of chili or a mess of fried chicken far
superior to a quiche any day?

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

      Title: Fried Chicken By Nancy Lam
 Categories: Asia-se, Indonesian, Chicken
      Yield: 4 Servings

     10    Chicken- drinsticks
      1 ts Tamarind pulp
      1    Onions
      1 ts Spice- turmeric, ground -or-
      1    Turmeric- green, 7.5cm  -or-
           ;peeled and chopped
      1 ts Salt
    1/2 ts Sugar
    1/2 c  Oil

  Wash the chicken drumsticks and cut several deep slits into the flesh
  of each drumstick to let the heat and flavour in. Extract the
  tamarind juice by mixing it with 3 tablespoons of hot water and
  squeezing. Discard the pulp.

  In a processor or blender, grind the onion. In a large bowl, mix the
  tamarind juice, turmeric, salt, sugar and onion well. Toss the
  chicken in the mixture ane leave to marinate for 2 hours or more.

  Heat the oil in a stainless steel or non-stick wok or pan and
  shallow-fry the chicken over moderate heat until golden brown. Serve
  hot or cold.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 7 Y2K

MMMMM

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