Text 18716, 100 rader
Skriven 2011-12-06 07:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: computerds 312
======================
 RH> You seem to get along with computerds the way a friend did with sewing
 RH> machines.

Perhaps so - the ingrates seem not to like to do my bidding,
even though I take them on extravagant trips, where they get
to taste the local electricity in many countries.

Luckily I number among my friends a number of computenerds
who offer solutions to almost every problem I come up with. 

 ML> Nothing so stable and straightforward as jerry rigging.
 RH> Seems so more often than not. BTW, I've also seen references to it
 RH> being called jury rigging.

I believe that jury is the correct term. But the jury is still out.

 RH> Depends on where you went; I think it's the official version now.

Well, 8.0 wasn't a happy match for me, but it turns out that
9.0b4 is treating me well so far. Still investigating, though.

 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.
 RH> Is the friend still there & the site still reliable?

The friend went off at the exact worst possible time and
started his own company, which has survived partially by
means of his sometimes not taking a salary for himself.

CNet is still a leader in its field, though the field has
trimmed itself down a bit lately.

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

Add a little garlic or onion, maybe?

 RH> Reading a couple of your previous posts--I'd rather have grits than
 RH> Wheatena. Can't do anything to improve the taste of the latter but can
 RH> do lots with the former.

If I have to eat starch, I'll go with none of the above!

  Best cheesy grits I've eveer had are at a new
 RH> bbq place here in WF; I want to try their shrimp & grits on our next
 RH> trip. Also, that "sauerbraten" recipe you posted made me cringe. I
 RH> know, it's one you got somewhere but I was really shuddering to think
 RH> that somebody actually thought it was sauerbraten. Beef cooked in
 RH> vinegar with a ginger snap gravy is not sauerbraten by any stretch of
 RH> the imagination. I don't have my mom's recipe but even that is probably
 RH> better. (G) Just goes to prove that not all recipes translate into
 RH> good eating.
 
Which sauerbraten recipe did you mean? I use one called
something like "mit ingwer sosse," which is I think
originally from Brigitte Sealing and thus presumably
authentic (I can't trace it back beyond Jim Weller, though);
then there is the one called "sour beef and dumplings," which
is not German but rather Pennsylvania; both are somewhat
similar to what one gets at the G&M or Dimitri's restaurants
down near where Dale and Gail live. Sort of German classic
transformed by the Penn Dutch and then prepared by Greeks
in Maryland.

The very dark brown Bavarian sauerbraten that I have had
is not my favorite. I love the south German roasts but am
not too hot to trot for the soups and stews.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Goulash Soup
 Categories: Soups, German
   Servings: 6

      2 c  Onion, Chopped
    1/4 c  Shortening
      3    Green Bell Peppers, Chopped
      3 tb Tomato Paste
      1 lb Beef Cubes, 1-Inch Cubes
      1 ds Red Pepper
      1 ts Paprika
      2    Garlic Cloves, Minced
      6 c  Beef Broth 
      1 tb Lemon Juice
    1/4 ts Caraway Seeds

  Fry onions in hot fat until transparent.  Add green peppers and tomato
  paste.  Cover and simmer 10 minutes.  Add lean beef cubes and remaining
  ingredients.  Simmer about 1 1/2 hours, until meat is tender. (Add cubed
  potatoes if you like and simmer until potatoes are done.)  Best when
  reheated and served the second day.

MMMMM


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