Text 8515, 54 rader
Skriven 2008-06-05 18:08:00 av Michael Loo
     Kommentar till en text av JIM WELLER
Ärende: BEYOND 430
==================
 JW> The operators are highly trained, highly
 JW> paid and not motivated by the bottom line.
 ML> Well, down here, people who work in nuclear reactor plants
 ML> could just as well be Homer Simpson ...

I think I made the point earlier that if we are to entrust
people with our lives in this way, we should pay them like
doctors as well, which would tend to improve the labor pool.

 JW> Well that makes me glad to live north of 60 and not just north of
 JW> 49!

There's a place where the continental US extends to 49.38 or so.
Wonder why that happened. I tend to agree with you, staying far
from any potential source of trouble is a good idea.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.04

      Title: Sauteed Fennel With Anchovies, Garlic And Sambucca
 Categories: Anise
      Yield: 4 servings

      4    Bulbs fennel, fronds
           Removed, chopped and set
           Aside
      4 tb Virgin olive oil
      4    Garlic cloves, thinly
           Sliced
      6    Anchovy fillets
           Rinsed and patted dry
      4 oz Sambucca or anise liqueur

  Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or
  until fork tender. Remove and refresh in ice bath. Drain well and cut
  each into halves.

  In a 14 inch to 16 inch nonstick saute pan, heat olive oil until
  smoking. Add fennel pieces, cut side down, and saute slowly until
  golden brown. Add garlic to pan and turn bulbs over. Mash anchovies
  into paste and add to pan. Add sambucca and swirl through pan and
  cook until alcohol evaporates, about 1 minute. Remove fennel bulbs.
  Add fronds to remaining liquid, pour over fennel and serve.

  SOURCE: Molto Mario Cooking Show Copyright, 1997, TV FOOD NETWORK SHOW
  #MB5716

  From : Dave Drum

MMMMM

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