Text 11617, 88 rader
Skriven 2014-03-31 23:43:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11577 av Dave Drum (74905.cooking)
Ärende: Re: typey typey
=======================
 -=> On 03-31-14  07:34,  Dave Drum <=-
 -=> spoke to Dale Shipp about typey typey <=-

 DS> -- perhaps through three generations of computers.  The last computer I
 DS> bought came with a keyboard that I would not have wished on anyone.
 DS> Remind me to show it to you when we next get together.

 DD> Did you get a Dell with one of those little, squinched-up, mini
 DD> keyboards that look misshapen and feel even more weird than they look?
 DD> This Dell that I have came with one of those which was plugged in only
 DD> briefly. Until I could find a "real" keyboard. The current keyboard is
 DD> a Dell - but, it came with a used computer and uses a PS2 plug - which
 DD> I have adapted to talk  to the USB port. It
 DD> has a decent feel - even if the keys don't click.

My computers are DELL.  The keyboard I mentioned was sort of regular
shape and solid and connected via a USB port, but it was very thin
without any touch feel at all. The keyboard I had been using had a cord
connection -- to a PS2 port? The new computer did not have that
connection so I had to swap with Gail for her wireless keyboard.  BUT,
it has pretty much the same decent touch as the other one.
 
 DD> Must be a regional thing. We seldom see white sweet corn - only yellow
 DD> or bi-polar. 

White Silver Queen is usually the only corn sold around here.  We like
it more than the occasional yellow corn on the cob we might run across.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lagos/Kounelli Fournou (Baked Hare or Rabbit)
 Categories: Main dish, Meat, Greek
      Yield: 4 servings
 
      1    Rabbit or hare
           -- cleaned and skinned
      2    Celery stalks, with leaves,
           -- chopped
      2 md Onions; chopped
      1    Carrot; sliced
    1/2 c  Chopped fresh parsley
      1    Bay leaf; crumbled
      2    Sprigs fresh rosemary
      6    Peppercorns; bruised
      2 c  Dry red wine
    1/2 c  Vinegar
    1/4 c  Butter or margarine
           Salt
           Freshly ground pepper
      4    Fresh tomatoes; chopped -OR-
      8 oz -Tomato sauce
      3    Allspice berries
 
  After washing the rabbit or hare thoroughly and cutting into serving
  pieces, place in a large glass or earthenware bowl.  Make a marinade
  by combining the celery, onions, carrots, herbs, peppercorns, wine,
  and vinegar and pouring over the meat.  Cover and refrigerate for a
  day or two, turning the pieces over occasionally.
  
  On serving day, drain, reserving the marinade, and wipe dry.
  Transfer the marinade to a casserole and simmer for 15 minutes.
  While the marinade is cooking, heat the butter in a large frying pan,
  and when very hot sear the meat over high heat until it is reddened
  in color without browning. Remove from the heat, and with a spatula
  lift the rabbit or hare pieces into the simmering marinade, then pour
  in the remaining butter.  Taste for seasoning, then add the salt and
  pepper, tomatoes, and allspice.  Weight the meat with a small plate
  to keep it under the sauce, then bake it in a very slow oven (225 F)
  for 2-1/2 hours, or until the meat is tender and the sauce thickened.
  
                  Source: The Food of Greece - by Vilma Liacouras
  Chantiles
                  Avenel Books, New York
                  ISBN:0-517-27888-X
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:58, 31 Mar 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)