Text 10756, 86 rader
Skriven 2014-03-10 16:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: various 301
===================
 RH> I had a Smith-Corona portable, given as a Christmas present while in
 RH> high school.

I would have been happy with a Smith-Corona.

 RH> I switched to the typewriter once I got my own, even in high school.
 RH> Did quite a few papers for both high school and college on it, then
 RH> kept it for some years after we were married. I think we finally gave
 RH> it to the Berlin (military) thrift shop.

Let me tell you, defenestration was too good a fate
for my typewriter.
 
 ML> Eventually ended up with a Selectric. I don't know where I
 ML> ditched that.
 RH> I used a standard size one of those at my job in Frankfurt. First
 RH> electric typewriter I could get along with. We had various portable
 RH> electrics over the years but I don't think we have any now.

There's no need, is there. I thought a Selectric-type
hybrid with a computer keyboard might have been a cool
thing - making hard copy and electronic at the same time.
 
 ML> But the ones I kicked down the hill were about the
 ML> size of dodgeballs or little kids' soccer balls.
 RH> Those were good sized mushrooms!

Indeed. Supposedly they get up to a couple feet in
diameter, but those were about the biggest I ever saw.

Did you know that if you count the underground parts
(mycelia and so on) some mushrooms count as the largest
organisms on this planet, based on their being one living
unit with identical genetics.

 ML> Paprikash of hearts and livers
 RH> I'd rather have mine mde out of chicken or beef.
 RH> ... Is this a Kodak moment or a Maalox moment?

For me, a Kodak moment.

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

      Title: Mushroom Confit
 Categories: Emeril, Mushrooms, Pasta, Cheese
      Yield: 4 Servings

      2 lb Assorted wild and exotic
           Mushrooms, cleaned and
           Stemmed
      3    Bouquet garni (bay leaves,
           Heads of garlic, thyme and
           Peppercorns)
    1/4 c  Salt
      2 qt Vegetable oil
      1 lb Fresh pasta sheets, torn
           Into pieces
      3 tb Truffle oil
    1/2 c  Shaved Parmigiano-Reggiano
           Cheese
           Salt and black pepper
      2 tb Chopped chives

  Preheat the oven to 200 degrees. In a large (1 gallon) metal baking
  pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to
  blend all the ingredients. Cover the pan with aluminum foil and place
  in the oven. Slow roast the confit for 1 to 1 1/2 hours, or until the
  mushrooms are soft and tender. Remove from the oven and drain the
  mushrooms, reserving the oil. Bring a pot of salt water to a boil.
  Cook the pasta for 3 to 4 min and drain. In a mixing bowl, toss
  the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and
  chives. Serve the pasta immediately.

  Yield: 4 to 6 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA04

  MM Format by Dave Drum - 02 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)