Text 16462, 99 rader
Skriven 2011-10-09 06:59:00 av Dave Drum (55743.cooking)
  Kommentar till text 16446 av MICHAEL LOO (1:123/140)
Ärende: bigger secrets
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Back in the early 70s we were discussing this sort of thing in a
 DD> Poli-Sci class and got a visit ... not exactly from the black
 DD> helicopters - but, what we suspected at the time as their minions -
 DD> telling us in effect "Shut uppa you mout'"

 ML> Interesting that that was the time when something akin to
 ML> a samizdat movement was happening here, what with the
 ML> Anarchist Cookbook (a mixture, from what I could tell, of
 ML> true and nonsense destructive information) and other such
 ML> stuff.

Of course that was about the time that I was showing feelthy pictures at an
adult cinema, was co-owner of a "head shop" flogging copies of that 'cookbook',
a reprint of gummint information on the care, feeding, harvesting and curing of
the dreaded noxious weed (reefer madness), rolling papers, paraphernalia,
underground newspapers and comix, etc., etc. AND shared a third floor walk-up
with two other guys and a girl - downtown. So the IBI (Illinois' FBI wannabes)
and the actual Feebs took an interest in us. So, we screwed with them
mercilessly.   Bv)=
 
 ML> More weight! Get a few more gigs of memory, and everything
 ML> will be happy.

 DD> Yeah. Well. Seems that this box is already maxed out on memory. And
 DD> it's still not overjoyed.

 ML> Sad to say it sounds like a bigger box is in order, either
 ML> that or smaller expectations.

It's mostly OK as long as I don't expect it to stream videos in real time.
Which I don't. I suppose I could get a gamers special with a screamer video
card and many gigs of RAM. But, I'm sort of frugal that way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sherilyn's Aussie Sausage Roll Your Owns
 Categories: Five, Pork, Pastry, Breads
      Yield: 4 Servings
 
      1 lb Sage breakfast sausage; bulk
    3/4 c  (to 1 c) fresh breadcrumbs
      2    Sheets puff pastry
      1 lg Egg; beaten
 
  Use one pastry sheet at a time, keeping the other one
  refrigerated until ready to use.
  
  Roll sheet as thin as possible lengthwise.
  
  Mix about 3/4-1c fresh breadcrumbs with the sausage to help
  absorb some of the grease when cooking (makes for better
  pastry).
  
  Place half the sausage mixture on pastry about 1 1/2" from
  edge, lengthwise; roll. Repeat with second pastry and
  remaining sausage.
  
  Glaze by brushing with beaten egg.
  
  Using white cotton thread, slip underneath roll; bring up
  sides of thread and criss-cross your hands so that the
  thread cuts the roll at 2" intervals. Place on baking sheet.
  
  Bake 375øF/190øC until golden brown.
  
  Not timed--sausage is to be completely cooked--start
  checking after 10 minutes. If not cooked, turn them over and
  continue cooking and watching.
  
  Be careful, there is a lot of excess grease left on the
  baking sheet. Serve with plenty of catsup, for breakfast,
  lunch, or dinner.
  
  This is one of those recipes that came to me in adulthood. I
  remember being 16 years old and eating sausage rolls while
  walking down one of the old "city" streets in Dungog, New
  South Wales, Australia.
  
  The city was built in the 1800's and has a population of a
  handful. It still looks if time stood still in there. The
  taste of sausage rolls and the memory of Dungog and my
  precious Nana have never left me. This is an awfully good
  recipe from memory. And you know, I even impress my mother
  with this one!
  
  Shared by Sherilyn Schamber
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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