Text 26441, 96 rader
Skriven 2015-04-27 22:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: behemoths 580
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 ML> I don't understand why they crapped up Firefox. It seemed
 ML> simple and sensible before, and now, with a new version every
 ML> few months, which install despite my explicitly telling the
 ML> Mozilla Foundation not to do so, what's the point?
 DD> I was happy with Netscape (back in the W3.1 days) but that became
 DD> Firefaux. And it was all right - up to about v15 or so. Then every time
 DD> a "security and stability" upgrade came out some useful plug-in or add
 DD> on that I depended on would break.

Too many egos spoil the program. I fear Mozilla is emulating
Microsoft in this regard, though where it gets the dough to
finance its bloating self-destruction I don't see.

 That's about the tie that Pale Moon
 DD> forked off from the main Mozilla product. And almost all the things
 DD> that were broken on the later versions of FireFox still work with Pale
 DD> Moon.

This sounds a bit smoking gunnish.

 Sadly, they are not supporting XP ..... which pretty much bites
 DD> the bitter carrot. I may just go get a v15 edition of FireFox and the
 DD> heck with stability.  Bv)= 

Is there perhaps a previous version that does?

 DD> To be clear - the Meal Master works fine under DOS-BOX. The separate
 DD> conversion programme is the one which breaks. And I have yet to devise
 DD> a way to fake it into working ---- hence the sneaker-net.

Is that MMCONV?

 DD> Title: Sneaker Chicken (Private)

I don't see what's so private and sneaky about this recipe -
looks pretty normal to me.

Duck breasts with pineapple, chilli and soy
categories: sweet-sour, poultry, main, English, Chinese
Servings: 2

1/2 lg fresh pineapple
3 Tb soy sauce
1 ts soft brown sugar (or honey)
3 garlic cloves, chopped
1 oz fresh ginger, peeled and finely sliced
1/2 fresh red chilli (more to taste)
- deseeded and finely chopped
A few twists of black pepper
2 boneless duck breasts
A little sunflower oil
2 spring onions, finely sliced
A little caster sugar, for dusting

A favourite quick duck recipe. You could swap the
pineapple for two tart eating apples, cored and
quartered, in which case use a splash of apple
juice or cider instead of the pineapple juice.

Peel the pineapple and cut off two 2 cm-thick
slices. Cut these into quarters and trim off the
core. Roughly chop the rest of the pineapple and,
with your hands, squeeze out the juice into a bowl.
Mix 3 or 4 Tb of the juice with the soy, sugar,
garlic, ginger, chilli, and black pepper. Make
three or four slashes in the skin of each duck
breast, cutting deep into the fat but not as far as
the flesh. Put the breasts in the marinade and turn
to coat. Marinate for 2 hr if possible, but even
10 min will do.

Heat the oven to 220C/425F/gas mark 7. Grease a
frying pan with sunflower oil and put it on a high
heat. Wipe the marinade off the duck and sear quickly
all over. Put the breasts skin side up in an ovenproof
dish into which they'll fit snugly. Tuck the spring
onions underneath and pour over the marinade. Roast
8 to 10 min, until the skin is browned and crisp - at
this point, the meat should still be pink.

Remove the breasts and leave to rest on a warmed
plate. In a small, lightly oiled pan, fry the reserved
pineapple slices, dusting them with a little sugar and
turning occasionally, so they brown. Strain the meat
juices into the pan and reduce to a syrupy sauce,
tossing the pineapple pieces to coat them. Put the
duck in the pan and turn a few times to coat.

Slice the duck and arrange on plates. Spoon the sauce
and pineapple over and around the meat. Serve with
rice and steamed greens.

Hugh Fearnley-Whittingstall
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