Text 12814, 74 rader
Skriven 2011-06-29 02:51:24 av Janis Kracht (1:261/38)
  Kommentar till text 12811 av Dale Shipp (1:261/1466.0)
Ärende: Re: Wrong, wrong, wrong
===============================
> -=> On 06-27-11  22:24,  Dave Drum <=-
> -=> spoke to Michael Loo about Wrong, wrong, wrong <=-

>> Portability first came into the picture when marketers
>> wanted a computer they could sell to the average person or
>> business man who could then take it to his home or office
>> without the services of a large truck, a crane to lift it
>> and a scissors-leg to move it about.

> You forgot to mention the special cooling system to keep the computer
> from frying its parts.  My first Cray was said to be as much an
> engineering marvel of refrigeration technology as one of electronics.

ooh.. a cray.. I remember they couldn't get any bigger unless they got cooler..

Here's a sick heart-attack-ready recipe, but we ate it and no one here died
(laugh)  My daughter almost screamed when she heard that Alex asked me to make
it though haha

===Bacon Explosian===

Ouch... my grandson asked me to make this since he knew his Mom would puke
before making it <g>

2 lbs bulk sausage
2 lbs bacon, thick cut
Barbecue sauce
Barbecue seasoning (I used Frontier barbecue Frontier Organic Ground Chipotle
Chili Peppers)

Create a 5X5 bacon weave with about a pound and half of bacon slices.. keep the
weave tight. Fry the rest and reserve.

Sprinkle the bacon generously with barbecue rub type indedients (that's where I
used the frontier seasonings)

Spread the sausage (I used mild Italian sausage) over the bacon, and make sure
you spread it over to the edges of the bacon.

Add the cripy bacon pieces you fried.  Spread them across the sausage.

Add Barbecue sauce to cover the sausage, but don't over do the barbecue sauce
since it will just leak out the roll you will create later.

Separate the front edge of the sausage layer from the bacon weave and begin
rolling backwards.  You want to include all layers EXCEPT the bacon weave in
your roll.  Try and keep the sausage as tight as possible and be sure to
release any air pockets that may have formed.  Once the sausage is fully rolled
up, pinch together the seams and ends to seal all of the bacon goodness inside.

Next, roll the sausage forward completely wrapping it in the bacon weave. Make
sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now
this bad boy is ready for the smoker.  Cook your Bacon Explosion at 225 degrees
in a constant cloud of hickory smoke until your Thermapen gives an internal
temperature reading of 165 degrees.  Normally this will take about 1 hour for
each inch of thickness, but that could vary depending on how well you maintain
your fire and also how many times you open the smoker to take a peek.  Mine
took about 2.5 hours, which was right on target with its 2.5 inch diameter.

You can roast the roll in the oven with a reheated oven of 225F...

Slice the Bacon Explosion into quarter to half inch rounds to serve.  If your
roll was good and tight, you should now see a nice bacon pinwheel pattern
throughout the sausage.

Picures: http://www.filegate.net/blog/

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)