Text 12411, 78 rader
Skriven 2011-06-19 07:32:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Cell Phones on the mo
=============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Illinois and some other states (but not all) has a deal to call a
 DD> state cop on a non-911 basis. Dial *77 and the built-in GPS notes your
 DD> location and hooks you up with the nearest Smokey Bear. It has,
 DD> according to the proponents of the facility, cut down on traffic deaths
 DD> and gotten a lot of drunks off the roads.

 NB> That could be useful...  I think I've seen signs announcing the *77 as
 NB> I've been driving, but don't recall exactly where now.  Dunno if NYS
 NB> has it... Maybe Maryland?

Doing some Google research I find that information is literally "all over the
map". Maryland and New Joisey have the *77 feature. New York is not listed as
having it. But, then, neither is Illinois and I have used it here in Illinois. 
<SHRUG>  911, however, ALWAYS works. But, the *77 or similar for
non-emergencies but needing a Keystone makes more sense to me ... which is
probably why it ain't more widespread or universal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Emergency Kimchi (Yangbaechu Kimchi)
 Categories: Oriental, Vegetables, Chilies
      Yield: 

      2 lb Shredded cabbage
      1 c  Cold Water
    1/4 c  Kosher salt

MMMMM-----------------------KIMCHI PASTE----------------------------
    1/3 c  Hot chile flakes
      1 tb Sugar
    1/4 c  Fish sauce
    1/4 c  Minced garlic
    1/3 c  Chopped green onion
    1/4 c  Julienned carrot

  I’m showing you a method I developed to make kimchi simply
  and easily. It’s faster and easier because I skip the
  porridge-making step, I use common cabbage instead of napa
  cabbage, and I don’t use oysters or fermented squid.

  Total time to make this kimchi is 30 minutes. If you have
  fast hands, it might be 20-25 minutes.

  Most people know that traditional, authentic kimchi is made
  with napa cabbage (in Korean: "baechu"). While I travel, I
  sometimes see napa cabbage sold at local markets, but it’s
  not available in many countries. So when I want kimchi when
  I travel I make it with common cabbage (in Korean:
  "yangbaechu"). I know others have also been experimenting
  with this.

  Wash and rinse the salted cabbage in cold water a couple of
  times. Drain the water.

  Mix the kimchi paste into the cabbage thoroughly.

  Put the kimchi into a container, jar, or plastic bag.

  Press the top of the kimchi down with your hands to protect
  your kimchi from being exposed to too much air.

  You can eat it right away, just like salad. Or keep it at
  room temperature and it will ferment in a few days.

  Fermented kimchi can be used for kimchi stir-fried rice or
  kimchi stew, and it will be delicious.
 
  From: http://www.maangchi.com

  Uncle Dirty Dave's Archives

MMMMM

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