Text 7436, 74 rader
Skriven 2011-02-20 13:29:10 av bill swisher (1:124/311)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Automatic Lockers
=============================
On 2/20/2011 7:23 AM, DAVE DRUM wrote:

> Try tapping the unlock button twice in succession. That usually serves
> to unlock all the doors, etc. Works that way in every vehicle I have had
> that used a key-fob flinker to remotely lock or unlock the vehicle.

Works that way on both of our cars with electric locks, Ford Focus and
Chrysler Sebring.  Damned Sebring had a nasty habit of honking the horn
when we locked the door, even just a single tap and the Ford does it for
a double tap.  Only problem is that our neighbor here in Tin Central
Housing works nights, nurse.  I had to take it to the dealer to get that
turned off.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Honky Tonk Shepherd's Pie
 Categories: Meats, Casseroles, Herbs
      Yield: 4 Servings

MMMMM-----------------------POTATO TOPPING----------------------------
      4 lg Yukon Gold Potatoes, peeled
    1/4 c  Whipping cream
      2 tb Butter
      2    Egg yolks
           Generous pinch nutmeg
           Salt and pepper

MMMMM--------------------------FILLING-------------------------------
      3 tb Olive oil
      1 ts Butter
      1 sm Onion, finaly diced
      1    Clove garlic, crushed
           Pinch chili flakes
      1 md Carrot, finely chopped
      1    Stalk celery, finely chopped
      1    Sprig fresh thyme (1 ts dry)
           Salt and pepper
    250 g  Lean ground beef
    250 g  Ground lamb
    1/4 c  Chicken or beef stock
  1 1/2 tb Tomato paste
    1/2 c  Chopped ass'd wild mushrooms
           -oyster, portobello or
           -shiitake
      1 md Ripe, sliced tomato

  For topping, place potatoes in large saucepan of cold, salted water.
  Bring to boil and simmer partially covered for 20 minutes or until
  very tender. Drain.  Mash in pot until smooth.  Add cream, butter,
  egg yolks, nutmeg, salt and pepper to taste.  Mash until smooth and
  fluffy.  Keep warm.
  For filling, heat 1 tb. oil and butter in large skillet over
  medium-high heat.  Add onion, garlic and chili flakes; cook 2
  minutes.  Add carrot, celery, thyme, salt and pepper to taste; cook 3
  minutes.  Set aside in bowl.
  Add 1 tb. oil to skillet and heat over medium-high heat.  Add beef and
  lamb; cook, stirring continuously, until meat is no longer pink.
  Add salt and pepper to taste.
  Discard sprig thyme and any excess fat from pan.  Add vegetable
  mixture to meat in pan.  Stir in stock and tomato paste.  Reduce heat
  and cook covered on low heat 15 minutes, stirring frequently.
  Meanwhile, in separate small frying pan, heat remaining oil over
  medium-high heat.  Add mushrooms; cook 2 minutes until soft.  Sprinkle
  mushrooms on to bottom of ovenproof casserole dish, about 8 inches
  square. Pour meat mixture over top, spreading evenly.  Place tomato
  slices on meat.  Either pipe mashed potatoes over meat mixture using
  piping bag fitted with star tip or spread potatoes over mixture.
  Bake in preheated 375F oven 25 to 30 minutes until potatoes are
  golden and meat mixture is hot.  If potatoes are not golden, place
  under broiler 2 minutes.  Let stand 5 minutes before serving.

MMMMM
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