Text 26303, 87 rader
Skriven 2012-06-20 07:21:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Dominance
=================
-=> MICHAEL LOO wrote to HAP NEWSOM <=-

 -> I got the interesting news when I got back here that
 -> one of my clients, Houghton Mifflin, is in Chapter 11 -
 -> lucky I think my account with them is paid up.

 HN> Only do work for them that's paid in advance now!! If you let
 HN> them go "on the cuff" they'll take your shirt!!

 ML> They used to be a major and respected publisher, so I'm told.
 ML> Actually, when I took my first assignments from them, in the
 ML> 1980s, they were a towering presence in the field.

Houghton and Harcourt-Brace used to dominate the educational and "trade"
publishing fields. Dunno who's king of that hill now as my reading tends to be
speculative fiction. I bought a Kindle on e-Bay - keyboard, (free) 3G and WiFi
connections, etc. But, I'm having a struggle using it - there's just something
about a "real" book that isn't part of the "look and feel" of the Kindle - no
matter how nice and readable the screen is.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bourbon & Honey Smoke-Roasted Pork Tenderloin
 Categories: Pork, Marinades, Booze, Citrus
      Yield: 6 Servings
 
      3    (1 lb ea) pork tenderloins

MMMMM--------------------------MARINADE-------------------------------
      1 c  Olive oil
    1/2 c  Bourbon
      3 tb Honey
    1/2 c  Lemon juice
      1 tb Minced garlic
  1 1/2 tb Fresh ginger root; peeled,
           - grated
    1/4 c  Soy sauce
    1/2 c  Thin sliced onion
      2 tb Fresh sage; coarse chopped
      2 ts Pepper
      1 ts Salt

MMMMM---------------------GRILLING MATERIALS--------------------------
           Charcoal briquettes
      6    (to 8) wood chips; pref
           - fruitwood
 
  Combine all marinade ingredients; blend well. The marinade
  for this dish can be prepared a day in advance; marinating
  should go on for 24 hours.
  
  Lay the pork tenderloins in a ceramic or glass dish and
  pour marinade over them. * Turn the tenderloins several
  times during the 24 hours that they are marinating in the
  refrigerator. When ready to cook, pat the pork dry.
  
  Preheat charcoal in an outdoor grill and soak the wood
  chips in water for 30 minutes. Add the chips to the hot
  coals. Roast the pork evenly for about 40 minutes, until
  its internal temperature is 165øF/73øC. If pork is to be
  eaten hot, allow it to sit on the edge of the grill for 10
  minutes or so after it is cooked so that the juices can be
  drawn back into the meat. **
  
  Good served either hot or cold, accompanied by a green
  tomato chutney.

  * a one-gallon Zip-Loc bag works *very* well here.

  ** Suit yourself on internal temperature. The 165øF/73øC
  recommendation is the "nanny-safe" C.Y.A. temperature. I
  usually got for 140øF/60øC. - UDD
  
  From Someplace Special restaurant in McLean, VA.

  In "The New Carry-Out Cuisine" by Phyllis Meras with Linda
  Glick Conway. Boston: Houghton Mifflin Company, 1986.

  Typed for you by Cathy Harned.

  Uncle Dirty Dave's Kitchen
 
MMMMM

... Gratitude is merely the secret hope of further favours-de La Rochefoucauld
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