Text 24367, 78 rader
Skriven 2015-02-25 04:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: festive meals 271
=========================
 JW> I had a customer stumble across something similar. My business
 JW> website is www.cb.yk.com which combines the initials for Coldwell
 JW> Banker and Yellowknife. But www.cbyk.com (no middle dot) is a virus
 JW> ridden porn site in China with the following message: "Welcome to
 JW> this domain page through cbyk.com Your visit reflects your business
 JW> sense, As well as value of the domain, Your business sense brings
 JW> you to this good domain name, So you come here by no accident.

I wonder what cbyk means in Mandarin.

 JW> We have also been sent numerous emails offering to sell out. I wish
 JW> I knew a thug with a baseball bat over there; I would like to break
 JW> some keyboarders' fingers.

May I borrow your thug with a baseball bat after you find him?
I have other uses for him.

 JW> It's hard to tie that with an on topic recipe so here's a random
 JW> one:
 JW> Title: Zurcher Geschnetzeltes

Interestingly, I have a history with this dish, having made it
from Seymour Britchky's restaurant review description in the
1980s or '90s; then having long forgotten about it, in 2013-14
I think I had this dish twice, both times on Swiss Airways, and
once it was terrific! and once it was bad stroganoff.

So this recipe come here by no accident.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Veal Cutlets With Paprika
 Categories: Main dish, Veal, Casseroles, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
     12    Veal cutlets (2 1/2 oz
           Each)
      3 oz Lard
      2    Onions
      1 tb Paprika
           Salt
           Flour
  1 1/2 c  Sour cream
      6    Green paprikas
      3    Fresh tomatoes
           Beef Stock

MMMMM----EUROPEAN MEASUREMENTS----
     12    Veal cutlets (70 g each)
     85 g  Lard
      2    Onions
      1 tb Paprika
           Salt
           Flour
    375 ml Creme fraiche
      6    Green paprikas
      3    Fresh tomatoes
           Beef Stock

  Chop the onions and fry in lard to a golden-brown; add paprika and
  some meat stock. Beat the veal cutlets with a cutlet-bat, salt them
  and fry them lightly, but take them out of the pan before they begin
  to brown. Put them, with the onion gravy, into a saucepan and stew
  with the lid on till tender. Add the cream mixed with a little flour
  (also some sliced green paprikas and  tomatoes  when  they are to be
  had), and let it boil well again.

  Serve with tarhonya, gnocchi, or potatoes.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM

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