Text 4256, 85 rader
Skriven 2010-11-28 06:41:00 av Dave Drum (47910.cooking)
   Kommentar till text 4214 av MICHAEL LOO (1:123/140)
Ärende: Y-Modem G
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> the -G means "good connection" or some such and that it does no error
 DD> checking. Is there a fall-back to Y-Modem available?

 ML> For Sean's board, Y-G is the protocol supported for the
 ML> kind of mail I'd be using. I still use Z for Telnetting
 ML> into Doc's.

 ML> But I'm in the lap of relative civilization at the moment; who
 ML> knows what will happen in Casper or Springfield?
 DD> You'd probably be fine in my Springfield.

 ML> Okay, what about the other Springfield(s) in this world?

Dunno. There is a Springfield (at least one) in every state in the nation.

 DD> Title: Witch Hat Surprise

 ML> Wasn't it a Redskin player who got a bunch of flak for
 ML> wearing a Philadelphia Phillies hat?

Beats me. I don't follow jockstrap sports on any level.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Philadelphia Pepper Pot
 Categories: Beef, Offal, Stews, Chilies
      Yield: 8 servings
 
      2 lb Honeycomb tripe
      2 lb Tripe, plain
      1    Veal knuckle
      1 bn Pot herbs
      4 md Potato
      1 lg Onion
      1    Bay leaf
           Salt & Cayenne
      1 c  Beef suet
      2 c  Flour
           Water
           Parsley; chopped
 
  Cook the tripe the day before using. Wash thoroughly,
  place in kettle and cover with water. Boil 8 hours.
  Remove the tripe. When cooled, cut into pieces about
  1/2 inch square.

  The next day wash the veal knuckle, cover with 3 qt
  of cold water and simmer about 3 hours, removing scum
  as it rises. Remove meat from bones and cut in small
  pieces. Strain the broth and return to kettle. Add
  the bay leaf and onion and simmer about 1 hour.

  Then add the potatoes, which have been cut in squares, 
  and the pot herbs. Add the meat and tripe and season
  with salt and cayenne pepper.

  Make dumplings by combining the finely chopped suet,
  flour, salt and enough water to permit rolling the
  dough into dumplings, about the size of marbles.
  Flour well to prevent sticking and drop into
  the hot soup. Cook 10 minutes, add some chopped
  parsley and serve at once.

  Source:  Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... It is good to be without vices, but it's not good to be without temptations
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