Text 32752, 122 rader
Skriven 2009-12-27 06:50:00 av Dave Drum (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Liking things
=========================
-=> NANCY BACKUS wrote to Dave Drum <=-

 DD> OTOH, some of those same folks look askance at me when I tell them
 DD> that cilantro (soap weed) is really good in some applications.   Bv))=

 NB> True... and there are other taste oddities even here in the echo.. :)

 NB>> I guess you'll have to help him debug that side of things... I'm
 NB>> strictly telnet... ;)  He's always had a nice bbs, no matter what
 NB>> software he's using.  :)

 DD> I'll be happy to help out. But, I'm coming at it from the telnet side
 DD> my own self ... for right now. Even the telnet for Wildcat is less
 DD> conffoozling than the somewhat arcane menus for Syncronet.

 NB> Every bbs software (and even most every bbs, even within the same
 NB> softwares) have their own magic spells.  Calling multiple bbs's is one
 NB> way to keep one's mental agility in good repair... (G)  (Or get one's
 NB> brain Totally Tied up in Knots! [g]).  I should know, I call 8/night
 NB> usually... ;)

All software is strangeness until one gets a handle on what its
authors/implementers wanted to accomplish and an inkling of how they went about
it.

For instance, I have some skull-sweat sessions coming up. Decided to catalogue
all my books when I bought a second copy of a book I already had. I remember
plot/story line much better than actual titles. So, I got out the Open Office
and began to build a template ... and got pretty darned frustrated. So, I went
looking for a pre-built template that I could use as-is or modify to my liking.
And I found a complete, working database software program that is pretty nearly
just what I had in mind. And it was free.
(http://www.spacejock.com/BookDB.html?BookDB2) The software author has a bunch
of freebies available.

Anyway - while the database/librarian is straight forward I was not looking
with joy at the task of hand entering several thousand titles ... but, wait,
(as Billy Mays used to say) there's more. The darned thing accepts bar-code
scanner input. PHEW. Now I'm down to entering a few hundred titles which
predate bar codes entirely. My friend Dennis has told me that he will give me a
scanner that he got for free from Radio Shaft several years ago. Been on the
internet looking and found several hacks that will allow the thing to be used
for my purposes ... but, the company is defunct, so I will have to be my own
tech support. FEH!

The only good thing is going to be the warm glow of self satisfaction when I
get over on this thing.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Jerky
 Categories: Beef, Snacks, Preserving, Marinades
      Yield: 20 servings
 
      3 lb Rump roast (or similar)
    1/2 c  Light soy sauce; I use
           - Kikkoman
    1/4 c  Worcestershire sauce
    1/4 c  White vinegar
      1 c  Water
    1/2 ts Ground ginger
    1/4 ts Ground red pepper
    1/4 ts Ground black pepper
      1 tb Onion powder
      1 cl Garlic; smashed
           Liquid smoke

  Have the butcher cut your roast in 1/8" slices against the
  grain. Or do it at home. If you don't have good cutlery,
  have the butcher do it. Or it won't be worth it!
  
  Cut off the slice of fat on the bottom. Separate the two
  distinct sinews. (you can tell, the grain goes one way on
  one, and the other way on the other).

  Trim out the "gristle" that is between them. Slice the two
  sinews against the grain into 1/8" slices.
  
  Mix the soya, and remaining ingredients to make the marinade.

  Marinade the meat slices for 6 or 8 hours in the fridge. (I
  usually place in a Ziploc type bag, and place in a bowl -
  turning a couple of times to be sure all the slices get an
  equal chance at the marinade)
  
  Notes: I use the smoke very sparingly, I've used as much as
  a 1/4 teaspoon (10 drops) in this recipe. Any more is too
  much IMHO. But you might use more if you really like smoke.
  A little goes a long way.

  I prefer Japanese soy, cuz it's lighter than the Chinese
  soy. And I get the Light Japanese soy, which has much less
  salt.

  You could add more red pepper if you like it spicy or use
  fresh ginger instead of bottled.

  If you like it sweeter, replace the water with a cup of
  Vermont maple syrup.

  Also when choosing your beef, the leaner, the better.
  
  Charlotte Welch the cooking librarian

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM



ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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