Text 15585, 90 rader
Skriven 2011-09-10 22:49:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Aug 2011 876
========================
 -=> On 09-10-11  02:37,  Michael Loo <=-
 -=> spoke to Dale Shipp about Aug 2011 876 <=-

 DS> Sorry it is a bit late, but here are the August stats.

 ML> Thanks for doing it month after month.

Glad to do it, as requested by the moderator :-}}
 
 DS> 3:  Michael Loo                154   07-31-11   08-31-11   32  4.81

 ML> How did I manage to do that? I swear I did 155 in the
 ML> usual multiples of 5.

It is quite possible that you did 155 and one of them did not reach my
system.  I'd have to go back through last months QWK packets to figure
it out, but my guess is that a message of yours got hit by the dupe
message bug that plagues DOC's -- whereby every now and then a non-dupe
message gets tagged as a dupe by his uplink.

 ML> Jumbo Lump Crab Cakes with a Dill Mustard Sauce

 ML> 1 lb jumbo lump crabmeat

A short time ago, we had crab cakes made by someone who used backfin
crab meat.  It was pretty well shredded in the container.  Do you know
if that is normally the case with backfin on the market?  We had noticed
that Costco was selling lump and also jumbo lump packaged by Phillips.
I'd think that would be better than shredded.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bangon Aloo (Eggplant With Potatoes)
 Categories: Low fat, Indian
      Yield: 4 Servings
 
    3/4 lb Eggplant
    1/2 lb Potatoes
    1/3 c  Sliced onion
    1/2 ts Cumin seeds
    1/2 ts Roasted and crushed
           Coriander seeds
      1 ts Grated ginger root
      5    Cloves garlic, finely
           Chopped
    1/2 ts Chili powder
    1/4 ts Tumeric
      1 tb Nonfat yogurt
    1/2 ts Sugar
      1    Green chilis, chopped
    1/3 c  Chopped tomato
      1 tb Lemon juice
      2 tb Chopped cilantro leaves
 
  Wash  the eggplant. Cut it into quarters lengthwise, then, holding the
  pieces together, cut them across into 1/2 inch chunks.

  Scrub the potatoes thoroughly and don't peel them.  Cut into quarters
  and cut quarters twice so you get 12 bite size pieces from each tater.

  Very slowly dryfry onion until it turns light brown (slowly
  carmelizing the onions)Add cumin and coriander seeds, stir for a
  minute, then add ginger, half garlic, chili powder, tumeric and cook
  over very high heat, adding a couple of tablespoons of water as
  necessary to keep the spice paste from sticking. Spices should deepen
  in color, this should not take more than two minutes.

  Add eggplant, yogurt, sugar, and green chilis. Mix all togetherand
  cook 2-3 minutes. Add 2/3 cup of water, lower heat and and simmer 15
  minutes, with lid firmly on.

  Add taters, peppers, and tomatoes. Make sure lid is very tight, simmer
  another 10 minutes, checking occassionally so it is not burning or
  sticking.. If too dry, add a bit more water. Lastly, add cilantro,
  garlic, and lemon juice, cook 1 more minute, gently stir to mix, then
  turn off heat.

  Date:    Wed, 10 Nov 93 08:15:19 CST
  From:    mindy.s.mymudes@uwrf.edu
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:57:23, 10 Sep 2011
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