Text 18206, 89 rader
Skriven 2011-11-24 06:53:00 av Dave Drum (56800.cooking)
  Kommentar till text 18171 av Sean Dennis (1:18/200)
Ärende: Downtime
================
-=> Sean Dennis wrote to All <=-

 SD> I'm sorry that my BBS wasn't available for the past 14-16 hours.
 SD> First, the cats decided to have a "battle royale" and during that
 SD> catfight, someone went streaking behind the entertainment center in my
 SD> living room where all of my networking equiment is located.  Someone's
 SD> tail jarred loose an old network cable I was using to connect my router
 SD> to the main LAN switch.  I've since replaced the cable and won't have
 SD> that problem again.

 SD> However, I didn't notice that my system's IP had changed and didn't
 SD> manually update it until just now.  To make a long story short, I've
 SD> since enabled my router to automatically take care of that if my
 SD> system's IP changes again.

 SD> I'm sorry for the downtime but at least I've since fixed everything and
 SD> have finally done something I'd been meaning to do for a long time (the
 SD> DNS auto-updating).

I was happy to be your "beta tester"  Bv)=  Everything seems to be working --
although putting the Scrabble door under the selection "R" is pretty counter
intuitive.  BvP=
 
Show this recipe to the offending moggies ....

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

      Title: Cat Sausage
 Categories: Game, Pork, Chilies, Herbs, Dairy
      Yield: 12 servings

  2 1/2 lb Ready-to-cook cat meat
  1 1/2 lb Fatty boneless pork shoulder
    1/4 ts Ground cumin
    1/4 ts Ground coriander
    1/8 ts Freshly grated nutmeg
    1/8 ts Cayenne pepper
           Salt & fresh ground pepper
    3/4 c  Heavy cream

  It is best to prepare these sausages at least one day in
  advance and refrigerate until ready to cook.

  Cut the meat from the cat bones and cut away and discard
  any membranes or fibers. Cut the meat into 1-inch cubes.
  There should be about 2 1/2 pounds of meat. Put the meat
  into a mixing bowl.

  Cut the pork into 1" cubes. Add the pork to the cat meat.
  Add the remaining ingredients except the cream. Blend
  well.

  If using a sausage stuffer, put half the mixture into the
  container of a food processor and blend slightly finer
  than hamburger meat, gradually adding half the cream.
  Repeat with the remaining meat mixture and cream and
  combine the two batches. Blend well with the fingers.
  Follow the manufacturer's instructions for filling the
  sausage casings. If using a meat grinder and stuffer,
  follow the manufacturer's instructions for stuffing the
  casings. When the filling has been added, pinch off the
  casings and tie each end. Tie a piece of string at 5- or
  6-inch intervals. There should be 11 or 12 sausages. Wrap
  the sausages in clear plastic wrap and refrigerate
  overnight.

  When ready to cook, cut off as many lengths as desired.
  Prick each sausage all over, forming pin-sized holes.
  Grill or broil the sausages, turning as necessary, about
  15 minutes or until done. Or preheat the oven to 375
  degrees. Place the sausages in a skillet and add 1/8 inch
  water. Bring the water to a boil and place the skillet in
  the oven. Bake 15 to 20 minutes, turning occasionally,
  until the sausages are done.

  YIELD: 11 to 12 sausages 

  Recipe by Events Section, New York Times (adapted)

  From: http://events.nytimes.com/recipes

  Uncle Dirty Dave's Archives

MMMMM
 
... Now, look, "Union" is spelled with 5 letters. It is not a four-letter word.
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