Text 4144, 71 rader
Skriven 2008-03-22 16:01:44 av BURTON FORD (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Epiphany;  Pirates
==============================
Hey Dirt                3/22/08 2:08 PM

BF-> I have had Cabot Sharp, and I concur.   Even the corners are rounded.
ml-> NTF.
GJ->  You can sometimes come across the oddest things in strip joints.
bf->  I assume that's Aussie for Steak House?
ml->  NT_R_F.
BF> I suspect you may disbelieve, but that was the first I had 'gotten'
BF> either acronym, as 'obvious' as they were.

dd-> Odd that. I had assumed that the NTF(tm) was yours. 

"Now that's funny" is one of 'my' sayings.  But, I didn't recognize it
as an acronym.  At first I took ML's acronym as "Not too funny."  
But then I couldn't reconcile NT_R_F to that usage.  Later, on 
re-read, I realized that ML was saying [very nicely] "Now that's 
funny" and "Now that's _really_ funny."  That realization was my 
epiphany.

dd-> Must be Clean Dave's twisty sense of the ironic. 

Stop snipping. [g]   Dave The Sas had nowt to do with the passages.  
Anyhow, I quite enjoy his twisty sense of the ironic.  

[And your ironic use of twisted words.]  [g]

...
dd->       Title: Keftedes Tiganites (Fried Greek "Meatballs")
dd->  Categories: Greek, Meats
dd->       Yield: 24 servings
dd->       1 lb Lean beef or veal, ground
dd->       1 md Onion; grated
dd->       1 cl Garlic; crushed
dd->       2 sl Bread; crusts removed
dd->       1    Egg; lightly beaten
dd->       3 tb Parsley; (minced)
dd->       2    Mint sprigs; chopped
dd->     1/2 ts Ground allspice*
dd->       1 tb Dry red wine

Sounds really good to me because I love Greek food when I can get it. 
[Mmmm, memories of Toronto's Greek neighborhood]  But would allspice be
right?  Didn't seem very Greek to me.   

I got curious and checked recipes on the 'Net.  About 3/4 [or more]
of the recipes for Keftedes Tiganites that I found were slightly 
altered versions of Karen's credited recipe, right down to the 
asterisked quotes about the bread, and about replacing the allspice.  
Only two of them had her name at the bottom.  I don't mean you, your's
credited her.  None that I saw carried Karen's credit note as yours did: 
    "From: 'The Food of Greece' by Vilma Liacouras Chantiles, 
          Avenel Books, New York," 

Even I learned, after a year or so, to put "Author unknown" in 
ontopicizers when I didn't know the creator of them.

Recipe pirates must be very common now in the net for me to notice it.
[g]   

Oh yeah, the non-Karen related recipes I found mostly used allspice 
too, so I was wrong about that. 

By the way, "ontopicizers" is ML's word, but I'm never sure how to 
spell it.   [chuckle]   Five or ten years from now will 'old timers' 
be horrified when folks use "Now that's funny" and "ontopicizer" 
without crediting or at least knowing of the origination?


Babbling Bur
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