Text 24392, 82 rader
Skriven 2012-05-03 23:26:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: 1 T/O 1 L 595
=========================
 -=> On 05-03-12  04:21,  Michael Loo <=-
 -=> spoke to Glen Jamieson about 1 T/O 1 L 595 <=-

 ML> Hardly. Having encountered some of the entrepreneurs who have
 ML> founded airlines and read about others, I can tell you right off
 ML> that ego boost appears to be the prime mover. Making money is a
 ML> smoke screen. These people are, though emotionally needy, not
 ML> complete dolts and do realize that profits are few and far between
 ML> in the industry. Every major carrier in the US has bankrupted at
 ML> least once, except Alaska.
 
Hmmm, I wonder if you could make the same statement about restaurant
owners?  Not all of them go belly up, but the failure rate is said to be
quite high.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herb-Roasted Tenderloin
 Categories: Beef, Meat, Tex mex
      Yield: 4 Servings
 
           -JUDI M. PHELPS
  1 1/2 lb To 2 lb beef tenderloin;
           -visible fat trimmed
      2 ts Olive oil
      1    Clove garlic; squeezed
           -through a garlic press
      1 ts Crushed dried rosemary
    1/2 ts Ground cumin
    1/2 ts Freshly ground black pepper
    1/4 ts Ground oregano

MMMMM-----------------PEPPER/PAPAYA CHILI SAUCE----------------------
      2 md Red bell peppers; seeds
           -and membranes removed,
           -quartered
      1    Dried arbol chile; crushed
      2 ts Balsamic vinegar
      1    Clove garlic; quartered
    1/2 ts Salt
    1/2 ts Ground coriander seeds
      1    Papaya; peeled, seeded and
           -coarsely chopped, about 1
           -cup
      1 T  Fresh lime juice
           Sprigs of cilantro OR
           Parsley for garnish
 
  Let tenderloin stand at room temperature for 30 minutes.  Rub the
  meat with a damp towel and then dry it.  Preheat oven to 400 degrees.
  
  Mix together the oil, garlic, rosemary, cumin, pepper, and oregano
  and rub the mixture on all sides of the roast.  Place the beef on a
  rack inside a roasting pan and roast in a 400 degree oven for 30
  minutes or until done to taste.  Remove the beef from the oven and
  let stand for 10 minutes before slicing.
  
  SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt,
  coriander, papaya, and lime juice in a food processor fitted with a
  steel blade and blend until well mixed.
  
  Slice the beef and layer the slices, overlapping each other, on a
  platter, then spoon a line of the sauce down the center of the
  slices. Garnish with sprigs of cilantro or parsley and serve. Serves
  4-6.
  
  Source: The Sizzling Southwestern Cookbook.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
  From: Kaz Langridge                   Date: 12-24-95
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:29:54, 03 May 2012
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)