Text 28900, 122 rader
Skriven 2012-08-29 15:01:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Old (odd?)  characters
==============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Would it help to hector Hector?
 DD> Probably not - he seems to think he can make a living milking
 DD> specialist software for a dying medium (BBSes in general and FIDO in
 DD> particular) so he is disconnected from reality.

 ML> Sounds as though he paid for the rights and is trying
 ML> to get ROI, however small. I could not credit the
 ML> likelihood of making a living in this tiny niche market.

Inside the the skin of every realist there beats the heart of a former
ptimist.
 
 ML> Of course, I am opposite, preferring suavity to burn in
 ML> most things. Though I find Old Overcoat and J.B. rye
 ML> reasonably smooth and acceptable. Wild Turkey rye, too.
 DD> Not a fan of Wild Turkey - putting it in the same "too harsh" category
 DD> as JD Black Label.

 ML> I never found any of the Wild Turkeys too harsh - even the
 ML> 101. The 80 is just plain wimpy in fact.

Diff'rent strokes. 
 
 ML> ==
 DD> Ted is curmudging along according to G's eldest daughter - from whom I
 DD> get my information.

 ML> But he was moribund when I met him a decade ago!

 DD> He is relatively anti-social and when people are around he retreats to
 DD> his man cave and veges out in front of the glass teat.

 ML> So about the same as when I met him nearly a decade ago.

He still wears his hair in a flat-top - same as when I met him over 40 years
ago. That should be a tip-off right there.   Bv)=
 
 ML> got 300 mil, I'd try to buy Raquel Welch, and failing that
 ML> go about my business in pretty much the same way.
 DD> She's getting a little long in the tooth, isn't she?  Ooopsie, so are
 DD> we.

 ML> I doubt that any of the newest crop of beauties (I can't
 ML> think of any names offhand) would have anything to do with
 ML> me even if I were augmented with 300M.

Can you say "Kardashian"? I knew you could. But, could you do so and not wolf
your cookies onto the pavement?
 
 DD> I think sitting here at my keyboard in my $1.98 tin can that I would
 DD> make myself more comfortable and probably quit my job - but, other than
 DD> that would not change things too much. And as my mind forms that
 DD> thought there's this other voice that says "That's bullshit and you
 DD> know it."

 DD> So I dunno what I'd do with all that much $$$ for sure. But, it would
 DD> be interesting to find out.

 ML> Not interesting enough to have you buy a ticket with its
 ML> infinitely greater chance of success than your current
 ML> mode of operation!

All tickets have the same chance of winning - infinitesimally tiny.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nero Wolfe's Roast Quail Veronique
 Categories: Game, Fruits, Breads, Wine, Pork
      Yield: 6 Servings
 
      6    Quail; dressed
           Salt & fresh ground pepper
  1 1/2 c  Wild rice; cooked
    1/2 c  Butter; melted
    2/3 c  Dry white wine
    1/2 c  Veal bouillon
    1/2 c  Peeled green seedless grapes
     12 sl Fritz's bread (good homemade
           - will do)
    1/2 lb Boiled Georgia ham
 
  Preheat oven to 450øF/230øC.

  Wash and wipe the quail dry. Rub the insides with salt and
  pepper. Stuff each bird with the wild rice mixed with a
  little of the melted butter. Truss with butcher's cord.
  Put the quail in a shallow roasting pan, brush with
  butter, and roast for 5 minutes at 450øF/230øC: lower the
  heat to 325øF/160øC and roast for 20 minutes more, basting
  with additional butter. When done, remove from the pan and
  keep warm on a platter. 

  Deglaze the pan with the wine and veal bouillon and bring
  to a boil. Lower the heat and, add the grapes, and simmer
  5 minutes. Correct the seasonings. 
 
  Fry the bread in a little butter and cut into triangles.
  Arrange the toast on a serving platter and cover with
  julienned slices of ham. Place the quail on top and spoon
  some of the sauce over them. Serve the rest of the sauce
  in sauceboat.

  From: "Kill Now, Pay Later" 

  Source: The Nero Wolfe Cookbook by Rex Stout The Viking
  Press, Inc. 625 Madison Avenue, New York, NY 10022
  
  1973 Variations: Omit the bread and ham; put the cooked
  quail in a casserole dish, cover with the sauce, and heat
  for 10 or 15 minutes in a medium oven. Remove, heat 1/2
  cup cognac, and just before serving pour the hot cognac
  over the quail, ignite, and serve flaming.

  Uncle Dirty Dave's Archives
 
MMMMM

... The only good is knowledge and the only evil is ignorance. - Socrates
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