Text 5334, 98 rader
Skriven 2010-12-28 07:52:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Sean Dennis
Ärende: Cleaners
================
-=> Sean Dennis wrote to Dave Drum <=-

 SD> Monday December 27 2010 at 05:15, you wrote to hap newsom:

 DD> 320 gig is a *LOT* of storage for MP3 files. The little Jazz radio

 SD> I'll have about 2.5TB available for MP3 storage soon...

 DD>       Title: Homemade Liquid Vinyl-record Cleaner

 SD> Do you think this will work on CDs safely?

Dunno. but, I see no reason why it wouldn't. I usually just use a soft cloth
(like wipe them on the front of my T Shirt) if my CD or DVD gets something on
it.

The Kodak Photo Flo is a super detergent which leaves no detectable residue. I
used to use it in the dark room to aid photo prints and negatives in air
drying. It was especially handy when I was in the printing trades and
introduced the use of Photo-Flo into the graphic arts darkroom to aid in the
drying of 24" (and larger) negatives during the pre-press process.

I just went and looked at the formula again ... there is nothing in it that
should harm a CD or DVD surface - or laser lens, for that matter.

A random recipe ... since I couldn't find a hook to "do a Burton".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smothered Round Steak
 Categories: Cajun, Beef, Vegetables, Sauces, Chilies
      Yield: 5 servings
 
      2 lb Round steak
      2 ts Salt
    1/2 ts Ground black pepper
      1 ts Ground red pepper
      1 ts Ground white pepper
           All-purpose flour to dredge
    1/2 c  Vegetable oil
      3 md Onions; chopped
      2 lg Bell peppers; chopped
      1    Celery rib; chopped
      1 c  Beef stock or water
 
  Alex Patout says, "Smothering is a multipurpose Cajun
  technique that works wonders with everything from game
  to snap beans.  It's similar to what the rest of the
  world knows as braising--the ingredients are briefly
  browned or sauteed, then cooked with a little liquid
  over a low heat for a long time."

  Season the roast with one half of the salt & peppers.
  Dust with flour on all sides. Heat the oil in a Dutch
  oven or other large heavy pot over medium-high heat,
  add the steak, and brown well on all sides.

  Remove the meat and pour off all but 1 teaspoon of
  the oil. Add half the onions, bell peppers, celery,
  and the other half of the seasonings, and the stock
  or water.

  Stir well and reduce the heat to the lowest possible
  point.

  Return the roast to the pot and cover with the
  remaining vegetables. Cover and let cook until the
  meat is very tender, about 1 hour and 15 minutes.
  Serve the meat in slices, with rice alongside and the
  gravy over all.

  When you try this recipe with other kinds of meat, be
  sure to adjust the cooking times accordingly--let
  tenderness be your guide. For extra flavorful roasts,
  try larding with slivers of garlic before smothering.

  Serves 4-6

  From Alex Patout's "Cajun Home Cooking" Random House Inc.
 
  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 

 

... What is patriotism but the love of good things we ate in our childhood?
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