Text 25885, 88 rader
Skriven 2012-06-09 06:40:22 av Dave Drum (1:18/200.0)
  Kommentar till text 25842 av NANCY BACKUS (1:261/1381)
Ärende: Ka Boom
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 JK> I haven't heard any news about Doc's place.. maybe he's on vacation?
 JK> I'll check with Ross.. he may know.  Thanks for the heads-up on that.

 DD> It still isn't perfect. There are a couple of replies here at Sean's
 DD> Outpost (from Dave Sacerdote and from Dale Shipp) that appear on your
 DD> board but not on Mike Robert's Holodeck.

 NB> By the time I got back, there still was a batch that never LEFT
 NB> Doc's... I ended up answering stuff from those there, since they never
 NB> got to any other boards I check.  I wasn't really watching for what
 NB> didn't make it ON Doc's by then...  ;)

Well I think it was a combination of ingredients deal. Mike has been sickly of
late. AND he's upgrading to the new version of Wildcat - a task *always*
fraught with peril ... the new sox bit me on the left cheek of my butt right
off. I found a bug, reported it to Mike and he was able to confirm it, reported
it to the software author - who confirmed it and fixed it. But, I'm sure that
not all the roaches have been squished. 
 
 DD> Being paranoid, I check multiple boards for Fido mail.  Bv)=

 NB> One could call it paranoid, I guess...  I prefer to call it carefully
 NB> redundant...  ;)   Like my Dad's belt and suspenders...  ;)

I think suspenders are sufficient - as I use the button-on type, not the clip
ons.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Txuri-Ta-Beltza
 Categories: Lamb/mutton, Offal, Pork, Vegetables
      Yield: 1 Servings
 
           Lamb intestines; large and
           - small
           Garlic
           Onion
           Parsley
           Blood from the lamb
      5 lg Eggs; well beaten
           Oil
           Streaky bacon
           Tomato and onion sauce
           Tonnato *

  * A creamy, mayonnaise-like sauce that has been flavored
  with tuna.
 
  Another interesting old delicacy is Txuri-Ta-Beltza which
  is Basque for black and white. Again it comes from the
  days when nothing could be allowed to go to waste, but, if
  made properly, it can be quite delicious and it can still
  be found on restaurant menus in the valley.
  
  Txuri-Ta-Beltza is made from the large and small
  intestines of a lamb. Clean the small intestine, boil it
  and chop finely. Mix with garlic, an onion and a little
  parsley, all raw and finely chopped. This forcemeat is
  bound with 5 well beaten eggs. Then prepare the large
  intestine, clean it and turn it inside out like a glove.
  Fill with the stuffing, tie well and boil in water until
  it looks like a sausage and is thoroughly cooked.
  
  The second part of the recipe involves boiling the animals
  blood. Once this is cooked put it in a casserole with a
  little oil, garlic and a small piece of fatty bacon. Sautéé
  well and add a little tomato and onion sauce, prepared
  beforehand.
  
  Allow the sausage to cool and then cut into thin slices
  and serve with the blood cooked with tomato."

  From: Life and Food in The Basque Country
  by Mara Jose Sevilla

  typed by KEVIN JCJD SYMONS
  
  From: Kevin Jcjd Symons; - 01 Mar 98

  Uncle Dirty Dave's Archives
 
MMMMM

... Destiny is for people who are too lazy to create alternate timelines.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)