Text 4621, 70 rader
Skriven 2008-03-30 10:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Japanese msg 74
=======================
 ML> For that price (and actually in general) I'd pass up milk altogether.
 SD> She said she's tried to give up milk completely, but can't. :)

For me the difficulty is my fondness for creamy things and
buttery things. Otherwise, milk, who needs it.

 SD> Sure thing.  I had to hunt in the main configuration program as
 SD> it's a global setting (it's not that big of a deal; I'm going to
 SD> talk to Ezycom's author if he would be able to make that a "per
 SD> user" setting).  Let me know if it works (I'm currently covering a few
 SD> hours of a shift at work even though I'm on vacation :)...I did the
 SD> config via remote (I /may/ need to restart the BBS nodes to make the
 SD> changes take effect).

Thanks for doing this - it seems to be working fine.

 SD> There was a little place in Copperas Cove, Texas, just off the main

Fort Hood, right?

 SD> highway (Hwy 183, I believe) that served some terrific schnitzel.  It
 SD> was really good...and now I'm wishing I had some. :P

For a while I entertained the possibility that Wiener schnitzel was
better the farther you got from Wien.

Here's a schnitzel I would be unlikely to want to try -

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Zuccini Schnitzel with Leeks,Peppers in Sour Cream Sauce
 Categories: Cyberealm, Vegetables
      Yield: 1 recipe

  3 1/2 oz Leeks
      7 oz Red Peppers
      8 oz Zuccini, small
      3 tb Flour
  1 1/2 oz Butter
           Salt
           Pepper
    1/2 c  Vegetable Broth
  1 1/2 oz Double Cream
      1    Egg
    1/2 oz Breadcrumbs

  1. Clean leeks, cut lenghtwise, cut into rings.
  2. Wash and clean peppers, cut into small stripes.
  3. Wash zuccini and cut into 1/2 cm thick slices. Put 4 slices
     aside and cut the rest of the slices into thin strips.
  4. Knead together 1 tablespoon flour and 1 tablespoon butter.
  5. Saute the zuccini,leeks and peppers in 1/3 of the butter;
     season to taste;add the broth and the cream and bring to
     a boil;add the flour-butter-mix and stir until smooth.
     Simmer, uncovered, 3-4 minutes.
  6. Salt and pepper the zuccini strips, roll in the rest of the
     flour. Roll in the beaten egg and than in the breadcrumbs.
  7. Heat the leftover butter in a skillet and fry the zuccini,
     on mild heat, on both sides about 3-4 minutes.
  8. Divide on plates and pour sauce over it, garnish with slices.
  9. Serve with potatoes and tomatoe juice.

  Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

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