Text 5782, 93 rader
Skriven 2011-01-14 06:27:00 av Dave Drum (49453.cooking)
   Kommentar till text 5760 av Sean Dennis (1:18/200)
Ärende: Unexpected downtime
===========================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> And here I thought that BBSes were low enough traffic as to "fly under
 DD> the radar" of the malcontents and miscreants. Glad you got it fixed. I
 DD> was in a mild state of panic.  Bv)=

 SD> Me too.  Those bastards were hammering all three open nodes every ten
 SD> seconds.

 SD> Thankfully it's stopped and things are fine.

 SD> Speaking of things, be aware that the BBS will be (probably Sunday)
 SD> moving into its new and permanent home.  It'll be going from a 800mHz
 SD> machine to a 2gHz machine with plenty of room to grow if need be.  My
 SD> "new" computer I bought should be here today and someone else will be
 SD> giving me three more computers, so having about twelve computers in the
 SD> house will be...overkill. :)

Unless you take it off-line before 6 ayem I should be fine. I am generally in
and out like a short -- (ahem) ... and well before six of the morning watch.

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

      Title: Fusilli Alla Crazy Bastard
 Categories: Pasta, Nuts, Chilies, Cheese, Greens
      Yield: 4 servings

    1/2 c  Walnut halves
      1 pt Cherry tomatoes
      2 tb + 1 ts olive oil
           Salt & fresh ground pepper
      1 lb Fusilli pasta
      3 cl Garlic; sliced
    1/2 lb Beet greens; rinsed, coarse
           - chopped
        pc Crushed red pepper
    1/2 lb Soft goat cheese; thick
           - sliced
    1/4 c  Fresh grated Parmigiano
           - Reggiano cheese

  Preheat the oven to 350øF/175øC. On a rimmed baking sheet,
  toast the walnuts for 7 minutes, until lightly browned; let
  cool slightly. Coarsely chop and transfer to a bowl.

  Raise the oven temperature to 450øF/230øC. On the rimmed
  baking sheet, toss the cherry tomatoes with 1 teaspoon of
  the olive oil and 1/2 teaspoon each of salt and pepper.
  Roast the tomatoes for about 10 minutes, until browned
  in spots.

  In a large pot of boiling, salted water, cook the fusilli.
  Meanwhile, heat the remaining 2 tablespoons of olive oil in
  a large skillet. Add the garlic and cook over moderate heat,
  stirring constantly, until golden, 2 minutes. Add the
  roasted tomatoes, beet greens and crushed red pepper and
  cook, crushing the tomatoes slightly, until the greens are
  just wilted, 3 minutes.

  Drain the fusilli, reserving 1/2 cup of the cooking water.
  Add the pasta, the reserved cooking water and the sliced
  goat cheese to the skillet and cook over moderate heat,
  tossing to coat the pasta. Season with salt and pepper.
  Transfer the pasta to a bowl, garnish with the chopped
  toasted walnuts, top with the Parmigiano-Reggiano and
  serve immediately.

  Recipe by Andy Nusser

  This vibrant pasta, tossed with beet greens and creamy goat
  cheese, is an ode to Charles Barsotti's 1994 New Yorker
  cartoon of a rigatoni noodle on the phone to a friend,
  exclaiming, "Fusilli, you crazy bastard!" Tarry Lodge chef
  Andy Nusser says, "Mario [Batali] and I saw the cartoon at
  the same time. It became the punch line to every joke."

  From: http://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... "A lot of people my age are dead at the present time." Casey Stengel
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