Text 12970, 56 rader
Skriven 2011-07-03 22:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: porco 549
=================
 ML> What are these G things?
 JW> 3G is short for third generation.

Okay, but these generations, are they somewhat
arbitrary or what?
 
 JW> My phone works well up to 20 miles from the city and the nearest
 JW> cell tower. 30 miles if I'm on a hill top.
 ML> That's admirable, but you in the frozen north don't have to
 ML> cope with so many terrain obstructions or electromagnetic
 ML> interferences.
 JW> There are plenty of blind spots within the city.

Parsimony with towers or wattage, I suppose.

 JW> I imagine this should do well for a big capybara...
 JW> Title: Bbq'd Whole Hog Recipe

Went to a pig roast yesterday that never was. There are these
folks who traditionally roast a pig the Saturday of July 4
weekend, only the event gets bigger every year, with the
pork requirement increasing proportionally. Last year,
apparently the pig wasn't given enough time, and they had to
hack apart the half-done roast and finish most of it in the
oven. So this year they had it catered. The good part was
that there were 2 20-lb trays of very tender brisket
(including substantial fatty parts) in addition to several
kettles of pre-pulled pork - I think they used the same
catering rule of thumb that I do - a pound of meat a person.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Italian Stuffed Pork
 Categories: Cyberealm, Meats, not so Italian
      Yield: 4 servings

      4    Thick pork chops or roast
    1/2 c  Plain croutons, slightly
           -crushed
    1/2 c  Pesto sauce
    1/4 c  Chopped sundried tomatoes

  Mix croutons, pesto sauce, and tomatoes. Stuff pork chops or pork
  roast. Bake, uncovered, at 325F-350F for about 1 hour, or until
  brown. Cover tightly with foil, and continue baking until done.

  Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM


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