Text 19964, 122 rader
Skriven 2014-11-30 14:47:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Wok (and Woll)
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I have most of Clavell's output in paper copy - from King Rat on. I
 DD> was pleasantly surprised that the TeeVee mini-series of Shogun
 DD> followed the books so well. Then I realised that James Clavell was a
 DD> screen writer before he was a novelist.

 RH> I've got all of his Shogun series, all but one (Tai Pan) in paperback.
 RH> I never did see the mini series.

Speaking chronologically Shogun was the first of the series - even though the
semi-autobiographical King Rat was the first published. Tai Pan was the second
in the time line followed by Gai Jin, then King Rat, Noble House and finally
Whirlwind (set in Iran before 1980) ... all with cross pollination of
characters.

There were two mini-series from these books and a number of movies. The Shogun
mini-series starred Richard Chamberlain and Toshiro Mifune and was, I thought,
most well done over nine hours. Noble House was a mere six hours, starring
Pierce Brosnan.
 
 DD> I get a fair amount of freebie books from Book-Bub (I think I sent you
 DD> the link) and even more from the Usenet newsgroups alt.binaries.ebook

 RH> You did send the link and one of my quilting group ladies also
 RH> recommended it. I get the listings but haven't downloaded anything yet.

 DD> alt.binaries.e-books ... that along with a copy of Calibre (a
 DD> free-ware, open source reader for the confuser that also converts
 DD> between e-pub format (Barnes & Noble/nook), mobi format
 DD> (Amazon/kindle) and PDF. Even though it is open source freeware I sent
 DD> the author a "donation" as the program is of great usefulness to me
 DD> and fair is fair, after all.

 RH> Might have to look into those 2, after I get resettled. I got 3 1/2
 RH> boxes of kitchen glass/ceramic ware packed up this afternoon, the 1/2
 RH> box was filling out a box that had been started earlier.

Moving is "jack the bear". I used to say I would rather have a house fire than
move again. Then I had a fire. Moving is better.
 
 DD> along to a guy I know from my favourite breakfast spot. What he
 DD> doesn't read himself will go to one of the nursing homes for which he
 DD> does maintenance. The inmates there appreciate them very much I am

 RH> Good idea. I pass on coupon flyers after I go thru them, then they're
 RH> passed on from the person I give then to, to someone else.

 DD> I seldom use coupons beyond stuff for snatch & grabbit fats food
 DD> places. Many places like Walgreen's and CVS have gone away from
 DD> coupons - preferring their in-store loyalty programmes.

 RH> I use them for grocery shopping as well as fast food places.

Many people do. If I am approaching a check-out lane at a grocery store and I
see someone with a coupon wallet, or a fist-full of slips of paper - I look for
a different line. I have suffered through the interminable waits that happen
with many of these people. Of course it helps that I am usually at the store
for a few specific items and can use the "express" lanes most of the time.
Couponers seldom qualify for the 12 items or less.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Knuckles
 Categories: Pork, Vegetables, Herbs, Beer
      Yield: 2 servings

      1 sm Leek
      1    Rib celery
      1 md Carrot
      1 md Onion
      2    Meaty pork knuckles
           Salt & black peppercorns
      2 tb Cooking fat
           +=OR=+
      2 tb Vegetable shortening
    1/8 ts Cumin; to taste
           Beer or water

  Wash and dice the leek, celery, carrot and onion.

  Cook pork knuckles, diced vegetables, salt and peppercorns
  in water to cover 2 to 3 hours or until tender; avoid
  overcooking.

  Remove from water; drain well reserving vegetables and
  cooking liquid.

  Preheat oven to 425oF/218oC.

  Melt fat or shortening in an dutch oven.

  Add drained pork knuckles, cooked vegetables and a small
  amount of cooking liquid.

  Bake 30 minutes, moistening meat frequently with more
  cooking liquid.

  Just before meat is done, sprinkle with beer or water in
  which a good amount of salt has been dissolved.

  Add cumin to taste.

  Serve with potato or white bread dumplings or sauerkraut
  salad.

  NOTE: The juices and cooking liquid may be strained and
  served as an accompanying sauce.

  Recipe taken from Coupon Cooking by Prudence Penney

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

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