Text 9943, 108 rader
Skriven 2008-07-02 07:37:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Re: CELL PHONIES
========================
-=> JIM WHITE wrote to DAVE DRUM <=-

 DD> What is a real hoot is to see three or four people grab for their
 DD> phone when some hip-hop or rock & roll ring tone goes off.  FEH!

 JW> Hehehhe...been there.  I remember trying the butler, but didn't like
 JW> it.  IIRC, I chose a tropical flavored ringtone that came with the
 JW> phone. I've upgraded to a newer phone now and the ringtone is almost
 JW> telephone like.  NOBODY uses that!!

I have the "Euro Ring" associated with the numbers associated with my job, so
that I will know when they are on the other end without looking. And I have a
third ringtone (Steppenwolf's "Born To Be Wild") for calls from numbers not
listed in my phone book. And the Butler for calls from friends and family. It
does help sort things out in a somewhat logical manner.

And you're right - hardly anyone uses a real "ring" ringtone.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck, Duck, Delicious Burgers
 Categories: Poultry, Sandwiches, Bread, Sauces
      Yield: 6 servings
 
MMMMM----------------------HONEY PLUM SAUCE---------------------------
      1 c  Pitted and chopped plums
    1/4 c  Honey
      2 cl Garlic; minced
      1 ts Minced fresh ginger
      2 tb Rice wine vinegar
      1 tb Hoisin sauce
    1/2 ts Dried red pepper flakes
           Salt & Fresh black pepper

MMMMM--------------------------PATTIES-------------------------------
      6    Duck breasts
      6    Scallions; fine chopped
      2 tb Fine chopped fresh cilantro
           - leaves
    1/4 ts Chinese five-spice powder
  1 1/2 ts Salt
           Fresh ground black pepper
           Oil; for brushing on the
           - grill rack
      6    Onion rolls; sliced
           - lengthwise
      1 c  Shredded napa cabbage
 
  Prepare a medium-hot fire for both direct and indirect
  cooking in a charcoal grill with a cover, or preheat a gas
  grill to medium-high. If using charcoal, the coals should
  be placed so that they are under half of the rack, creating
  2 zones: 1 hot and 1 mildly hot. If using a gas grill,
  
  follow manufacturer's instructions to create zones for
  both direct and indirect grilling. When the grill is hot,
  clean it with a wire brush. It does not need to be oiled
  at this time.
  
  To make the honey plum sauce, combine the plums, honey,
  garlic, ginger, rice wine vinegar, hoisin sauce, and dried
  pepper flakes in a fireproof saucepan and place on the grill
  over medium-high heat. Bring to a boil and then place the
  saucepan to the side of the grill with indirect heat and
  simmer, covered, for 15 to 30 minutes, until the plums are
  completely cooked. Place the mixture in the bowl of a food
  processor or blender and puree until well combined. Season,
  to taste, with salt and pepper. Add more of any specific
  ingredient you feel necessary (e.g., honey, hoisin sauce).
  
  To make the patties, remove the skin from the duck breasts.
  Place the duck breasts and 1 of the skins in the bowl of a
  food processor and pulse until well combined. Transfer the
  duck mixture to a large bowl. Add scallions, cilantro, five-
  spice powder, salt and pepper to the bowl. Handling the meat
  as little as possible to avoid compacting it, mix well. Divide
  the mixture into 6 equal portions and form the portions into
  patties to fit the onion rolls.
  
  Brush the grill rack with vegetable oil. Place the patties
  on the rack, cover, and cook, turning once, just until done,
  about 3 minutes on each side. During the last few minutes of
  cooking, place the onion rolls, cut side down, on the outer
  edges of the rack to toast lightly.
  
  To assemble the burgers, place a generous amount of the honey
  plum sauce on the cut side of the onion rolls. On the onion
  roll bottoms, place a patty and an equal amount of napa
  cabbage. Add the onion roll tops and serve.
  
  Recipe courtesy Michael Cohen, Los Angeles, CA
   
  Prep Time: 20 minutes
  Cook Time: 36 minutes
  Yield: 6 servings
  
  Episode#: UR0102
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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