Text 35863, 133 rader
Skriven 2013-04-08 20:58:51 av Sean Dennis (1:18/200.0)
Ärende: A quick note
====================
Hi, everyone.

Just a quick note to say hi.  I'm busy as usual with school and my new job
(I am now working for Siemens Industry).  I've been cooking a bit more when
I can but I rarely have time to make a big meal between all of the demands
on my time, but I am reading the echo more often (thank goodness for
offline mail!).

I wanted to say that my new BBS is almost ready.  I'll be running MBSE under
Linux (Debian 7 64-bit for those interested).  This change will allow me to
run a BBS for a very long time as well as offer a few new things that I
haven't before, such as being able to access Fidonet via NNTP.

Right now, though, the BBS is a low priority as nice weather is here and I'm
busy doing spring cleaning in between work and a ton of homework.

My GPA is currently 3.87 and things are going okay at school.

I hope everyone's doing well and Maura and I would love to make the picnic
if we can.  I checked Google Maps and it would be a very straightfoward
drive for me; straight up I-81 pretty much for 10 hours.  Whether I'll be
able to get the time off from work and school (my school goes year-round)
is another story.

Dale: I finally got both DOSbox and DOSemu working on my personal system
so I moved MealMaster over which is working just fine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

 

      Title: Chalupas

 Categories: Mexican, Meats, Poultry

      Yield: 6 servings

 

      4 ea Fried corn tortillas (below)

      1 x  TOPPING:

    1/2 lb Hamburger or chopped chicken

      1 ts Chili powder

    1/2 ts Cumin

    1/2 ts Garlic salt

    1/2 sm Onion

      3 ea To 4 1/2 c. grated cheddar

      2 ea To 3 diced ripe tomatoes

      1 x  Shredded lettuce

      1 x  Picante sauce

      1 x  HOMEMADE TORTILLAS RECIPE:

      1 c  Flour or 1 cup masa harina

           Corn flour

      2 pn Baking powder (pinches)

      2 pn Salt

    1/8 c  Shortening

    1/4 c  Hot tap water

 

  Homemade Tortillas:  Combine flour (for flour tortillas) or masa

  harina (for corn tortillas) with baking powder, salt and shortening.

  Stir in hot water.  Massage dough by hand until well blended, let

  rest for 20 minutes. Flour a rolling pin and work surface.  Divide

  mixture into 6 parts for flour and 4 parts for corn.  Roll each ball

  out separately.  Corn tortillas will not be as thick as flour

  tortillas.  Fry rolled tortillas briefly on a lightly greased

  griddle.  Flour tortillas can be rolled around meat or vegetable

  mixture and fried in 1 inch of hot oil until golden for chimichangas.

  

  For Chalupas:  Using homemade fried corn tortillas, open and flat, as

  a base.  If using purchased prepared tortillas, sprinkle water over

  each side and steam in a plastic sack (3 at a time), 20 seconds in

  microwave, after which tortillas may be fried until crisp and lightly

  browned. Season meat with chili powder, cumin and garlic salt.  Pan

  fry meat and onion until meat is thoroughly cooked and onion is

  transparent.  (Leftover cooked roast, steak or chicken can also be

  used.)

  

  Divide meat into portions and spoon over the tortillas.  Over the

  meat, sprinkle 1/2 to 3/4 cup cheese on each chalupa, along with

  tomatoes and shredded lettuce.  Drizzle picante sauce over the top.

 

MMMMM

 

Later,
Sean

 
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)