Text 25599, 112 rader
Skriven 2015-04-02 09:31:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: NYC & silly
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I suspect that statement is hyperbole. No way that all the people of
 DD> the Rotten Apple would have voted the same direction and every one of
 DD> the Outstate New Yorkers the opposite. Unlike Chicago - where the
 DD> graveyards and Chicago River tend to vote en bloc.   Bv)=

 ML> That's not completely what she said, merely the gist.

You are correct that that was the implication. And I tried to word my replies
on the subject without devolving into polarizing (and political/wing nut)
arguments. And I am pretty much done with the subject anyway.

 ML> Chicago has nothing on places like Providence, where the
 ML> result is said to predetermined and people might as well
 ML> not go to the polls at all.

I am not overly familiar with Right Coast politics and ward heelers --- other
than the fabled (and often mis-accused) Tammany Hall and Boss Tweed.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Rhode Island Clam Chowder
 Categories: Seafood, Pork, Potatoes, Vegetables, Herbs
      Yield: 9 servings

      2 oz Thin-sliced bacon; cut
           - crosswise in 1/4" strips
  1 1/2 oz Unsalted butter
      1 lg Yellow onion; in small dice
      4    Tender inner celery ribs;
           - sliced across 1/8" thick
      1 tb Fine chopped garlic
      6 c  Diluted clam broth
           +=PLUS=+
      2 c  Fine chopped clam meat
  1 1/2 lb Yukon Gold potatoes; peeled
           - into 1/3" dice
  2 1/2 ts Chopped fresh thyme
      2    Turkish  bay leaves
           Fresh ground black pepper
      2 tb Chopped fresh flat-leaf
           - parsley

  Put the bacon in a wide heavy-duty 4 to 5 quart pot or
  Dutch oven and cook over medium heat, stirring
  occasionally, until just beginning to turn crisp and
  golden, about 4 minutes. Remove from the heat. Pour off
  and discard the bacon fat, leaving the bacon in the pot. 

  Add the butter and onion and cook over low heat, covered,
  stirring occasionally, until the onion is sweet and
  tender, about 10 minutes. The onion shouldngCOt color. Add
  the celery and garlic and cook, uncovered, stirring
  occasionally, until all the vegetables are tender, 5 to 7
  minutes more. 

  Add the clam broth, potatoes, thyme, bay leaves, and 1/4
  tsp. pepper. Bring to a boil over high heat. Lower the
  heat to maintain a simmer and cook until the potatoes are
  tender, about 15 minutes.

  Remove the soup from the heat, wait until it stops
  simmering (this may take a minute if yougCOre using a Dutch
  oven), and stir in the clams and chopped parsley. Season
  to taste with black pepper, if desired.

  Serves 8 to 10

  Yields about 10 cups

  by Allison Ehri Kreitler

  Recipe from: http://www.finecooking.com

  Uncle Dirty Dave's Archives

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

      Title: Rhode Island Clam Cakes
 Categories: Seafood, Herbs, Dairy, Appetisers
      Yield: 4 servings
 
      4 c  Flour
      8 ts Baking Powder
      3 ts Salt
      1 ts Pepper
      4 lg Eggs
      2 c  Milk
      1 pt Canned clams; w/liquid
      2 c  Lard; or more for deep
           - frying
 
  Mix all of above (except lard).

  Deep fry at 375++F/190++C by dropping from oiled spoon.
  Salt and pepper after cooking.
 
  Recipe By: Tim Quinn

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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