Text 28421, 63 rader
Skriven 2012-08-18 18:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: northeastern 137
========================
 NB> for sure, but I think that Rochester had the same rain you had there
 NB> in Williamsport on Sunday... maybe more of a storm...  but at the same
 NB> time, as we were just northeast of Binghamton, we had the rain, but
 NB> not really any wind or thunder...  That was saved for the end of the
 NB> week, when we had the works.  At least we didn't lose power there...

I've not paid so much attention before this year, and I know
that summer thunderstorms are the norm, but this year seems to
me to have brought more and more violent ones than usual.

 NB> As I said in another message earlier, professionalism wasn't a strong
 NB> point early on...  I don't know to what extent that might still have
 NB> been the case when you were dragged there...  ;)

It had been there probably a quarter of a century, plenty of
time to get the bugs ironed out.

==

 NB> As you've actually had their "London Broil", maybe you should take
 NB> them up on their stated promise that they want to hear from you if
 NB> there are problems with things they put their name on.  Maybe they'll
 NB> either upgrade the quality, or take it off the shelf...  :)

Chances are no, because it's clear that others don't know
the difference - Annie bought it more than once, after all!

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

      Title: Chinese Vegetable Stock
 Categories: Chinese, Soups
   Servings:  1

      4    Dried shiitake mushrooms
           Hot water to cover
      2 md Onions
      2 lg Carrots, peeled
      2    Celery stalks
      1    Leek, washed well
      1 tb Vegetable oil
      4    Thin slices fresh ginger
      2    Whole garlic cloves
    1/4 ts Hot black peppercorns
    1/4 ts Whole Szechwan peppercorns
      1 tb Tamari
      8 c  Water

  Cover shiitake mushrooms & soak for 20 minutes.

  Coarsely chop the vegetables.  In a soup pot, heat oil for a moment.  Add
  the vegetables & the rest of the ingredients except the mushrooms, tamari &
  water.  Stir-fry for 3 to 4 minutes.  Add the remaining 3 ingredients.
  Bring to a boil, lower heat & simmer, covered for about an hour.  Strain &
  cool to room temperature.  Any stock not being used within 2 or 3 days,
  freeze.

  "Sundays at Moosewood Restaurant Cookbook"

MMMMM

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