Text 18610, 93 rader
Skriven 2011-12-03 21:56:42 av Ruth Haffly (1:396/45.28)
  Kommentar till text 18550 av MICHAEL LOO (1:123/140)
Ärende: firefox 298
===================
Hi Michael,

 RH> He said that he wrote to you this morning.

 ML> So he did, thanks to you both. I thought that updating to
 ML> 8.0.1 might fix the problem, but no - I may have to roll
 ML> back to the 3.something that Dirty Dave suggested and
 ML> forgo the security updates.

You seem to get along with computerds the way a friend did with sewing
machines. (G) She had one that fought her tooth & nail but would purr
like a kitten for me and other people. It eventually was donated to a
mission project in Mexico.

 ML> Surely, it would be nice to
 ML> have a browser that worked, but this is a decent stopgap
 ML> (more fun that going to task manager).
 RH> Jerry rigging?

 ML> Nothing so stable and straightforward as jerry rigging.

Seems so more often than not. BTW, I've also seen references to it being
called jury rigging.

 RH> Newest version is 8.???
 ML> That was what was offered me. At the site I visited, v.8.???
 ML> was represented as a beta.
 RH> Depends on where you went; I think it's the official version now.

 ML> So I see. I usually get stuff from download.com, as I had a
 ML> friend who worked for CNet, so I trust that source implicitly.

Is the friend still there & the site still reliable?

 ML>  I also made wilted spinach with a hot bacon
 RH> dressing--used real bacon because turkey "bacon" doesn't have the fat
 ML> I have made wilted spinach with a hot olive oil dressing that
 ML> wasn't too bad: oil, onions, sunflower seeds, vinegar, garlic,
 ML> and sugar, that I recall.
 RH> Mine's from a Penn Dutch cook book, and didn't curdle the egg this
 RH> time. Lots of stirring did the trick.

 ML> The main characteristics of most spinach dressings are
 ML> sweet and sour and smoky/meaty. Mine mostly qualified,
 ML> the sunflower seeds being toasted beforehand.

I'll eat others if offered but will stick to making the one that we like
best. Found out the wilted spinach tastes best with mashed potatoes
underneath; it's rather blah by itself. Rice is an OK sub, not perfect
but will work, have to try it with bread.

Reading a couple of your previous posts--I'd rather have grits than
Wheatena. Can't do anything to improve the taste of the latter but can
do lots with the former. Best cheesy grits I've eveer had are at a new
bbq place here in WF; I want to try their shrimp & grits on our next
trip. Also, that "sauerbraten" recipe you posted made me cringe. I know,
it's one you got somewhere but I was really shuddering to think that
somebody actually thought it was sauerbraten. Beef cooked in vinegar
with a ginger snap gravy is not sauerbraten by any stretch of the
imagination. I don't have my mom's recipe but even that is probably
better. (G) Just goes to prove that not all recipes translate into good
eating.

 ML>       Title: Shrimp with Lobster Sauce
 ML>  Categories: Fish/sea
 ML>       Yield: 1 servings

 ML> --------------------------------ELAINE
 ML> RADIS--------------------------------     1/4 lb GROUND PORK
 ML>               2 tb OYSTER SAUCE
 ML>       8 oz SHRIMP                              1 ts CHOPPED GINGER
 ML>       2 tb FERMENTED BLACK BEANS               1 c  CHICKEN STOCK
 ML>       1    WHOLE EGG BEATEN                    3    DROPS SESAME OIL


Did she have a stuck caps key?


 ML>   QUICKLY.GARNISH WITH THE SCALION AND ALSO A FEW DROPS OF SESAME OIL

I didn't see any scal(l)ion listed in the original recipe, did you? I've
seen some (not here) where people are mixing up scallions and shallots,
calling for one but thinking they want the other, from the context.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)