Text 5880, 107 rader
Skriven 2008-04-23 00:07:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Where???
====================
 -=> On 04-22-08  10:32,  Dave Drum <=-
 -=> spoke to Dale Shipp about Where??? <=-

 ML> You'll note that I'm operating from an unregistered copy
 ML> of Blue Wave/DOS - I lost a bunch of stuff today, including
       ...........
 DS>   Do you have a backup on your "at home" computer?

 DD> where would that be? I get the idea that home is wherever he 'angs 'is
 DD> 'at for the nonce.

  The family house in Bethesda/Washington DC where his brother lives is
  probably the best bet.

 DD> see. I am going to attempt to put Xandros (Debian) Linux on the thing -
 DD> as it seems to work better with the limited resources available on the
 DD> old machine. 

  I am using Xandros Linux that came with the new ASUS EeePC I recently
  bought for travel purposes.   It is small (2 lb, 7 inch screen) but
  will do the few things I need of a travel computer.  It has been a
  long time since I used Unix in any flavor -- and the learning curve is
  interesting:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Middle Eastern Chicken Kebabs (3 types)
 Categories: Main dish, Poultry, Mid east, Barbecue
      Yield: 4 Servings
 
      4    Poussins ** -=OR=-
      1 md Chicken; jointed

MMMMM----------------------TURKISH MARINADE---------------------------
    300 ml Oil
      3    Garlic cloves; crushed
      1    Lemon; juice
           Salt & pepper

MMMMM-----------------------KURDISH BASTE----------------------------
     75 g  Butter; melted
    1/2 ts Whole Savory (herb)
    1/2 ts Rosemary
    1/2 ts Thyme
    1/2 ts Marjoram
    1/2 ts Sweet basil

MMMMM-----------------ARABIC FROM LIBYA & EGYPT----------------------
      1 tb Paprika
      1 ts Cumin
    1/2 ts Ground chillies
     75 g  Butter; melted
           Salt
 
  NB ** These recipes may be made with poussins (baby chickens which
  are 4-6 weeks old) or with a whole chicken, or even chicken portions,
  cut into serving pieces. Serve with pilavs or bread and salads of
  your choice.
    If using poussins, prepare them as follows. Tie the wing tips over
  the breasts and fasten neck skin to the back with a skewer. Push the
  spit through the bird from the tail and towards the front. The spit
  should emerge between the branches of the wishbone. Tie drumsticks
  and tail together. Alternatively you can cut each chicken in half
  lengthways. If using a long spit, thread the chicken halves crosswaus
  on the spit, piercing each one through the thigh meat. If using
  individual skewers then push two lengthways through each half. This
  makes it easier to turn without it slipping around the dkewer. At
  this stage you can either place the chicken
  in a marinade for a few hours or else you can brush the bird with oil
  or a baste and cook it immediately. Cook over charcoal turning and
  brushing with any remaining marinade, or with the oil or baste,
  frequently. To test if the chicken is cooked, pierce a thigh where
  the meat is thickest. If the juice runs clear and not pink then the
  chicken is ready.
    These recipes are all idea for whole, halved or jointed chicken.
  
    Turkish marinade
    ================
    Blend the ingredients in a large bowl, add the whole or jointed
  chicken and mix well. Leaveat room temperature for at least 2 hours.
  Use any remaining marinade as a baste while cooking.
  
    A Kurdish Baste
    ===============
    Mix all the herbs together in a small bowl and stir in the melted
  butter. thread the chicken on to skewers and brush all over with the
  baste. Cook, brushing frequently with the baste.
  
    An Arab Favourite From Libya and Egypt
    ======================================
    Mix all the ingredients together and use to baste the chicken
  frequently while cooking.
  
  From: Ian Hoare                       Date: 12-01-96
  Cooking
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:44, 23 Apr 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)