Text 26774, 103 rader
Skriven 2015-05-07 07:46:20 av Dave Drum (1:261/38.0)
  Kommentar till text 26747 av Sean Dennis (1:18/200)
Ärende: Outpost
===============
-=> Sean Dennis wrote to Dave Drum <=-

 SD> The big advantage to doing what I am doing now is that I can set the
 SD> physical BBS machine in my closet, keeping it tucked away and out of
 SD> sight.  It also saves room on my desk.  This BBS machine is also a file
 SD> server for my LAN, allowing others in the house to play the music and
 SD> movies I have stored on it and being a true multi-tasking system unlike
 SD> my current BBS which is just the BBS and nothing else.  With space in
 SD> my room and demands on my time being a premium, once I get this system
 SD> set back up (and backups set up also!), it will just hum along nicely,
 SD> much like the OS/2 system has done since 1998.

I didn't hide Data Drum away in a broom closet. But, I did keep the old Delta
Gold XP it ran on in a spare bedroom with the monitor turned off. Then one day
I realised that I had not even logged on to my own board for over two weeks.
So, I contacted the other BBSes I networked with (unlike Phydeaux Citadel
boards are peer-to-peer networked) and gave them a week to find an alternate
feed for the rooms (echoes) that we shared. Then I re-purposed the computer and
started doing Fido.

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

      Title: Mississippi Delta Pork Tamales
 Categories: Pork, Vegetables, Herbs, Chilies
      Yield: 12 servings

      36    Dried corn husks
     1/4 c  Chilli spice mix
       2 tb Tomato paste
       1 ts Cayenne powder
   2 1/2 lb Boneless pork shoulder;
            - quartered
   1 3/4 c  Lard (preferred) or oil
     1/2 ts Ground black pepper
       1 ts Ground cumin
     1/2 ts Garlic powder; more to
            - taste
       4 c  Instant masa harina

  Born from a combination of Mexican migrant workers, and
  thanks to African-American and Italian influences, this
  dish is pure Delta. From the land of the Blues, highly
  spiced meat surrounded by corn husks are boiled and not
  steamed like traditional tamales.

  Fill a bowl with hot water and soak the husks to soften.

  Meanwhile, in a large saucepan, mix 2 tbsp chilli spice,
  the tomato paste and the cayenne powder into 6 cups cold
  water. To this mixture, add the pork.

  Bring to a boil, cover and then reduce the heat to low.
  Simmer until the meat is very tender, about 3 hours.
  Transfer to a plate, reserving the broth. Shred the meat
  and transfer to a bowl.

  In a medium saucepan, heat 1/4 cup oil over medium heat.
  Stir in 1 tbsp chili powder, 1 1/2 tsp salt, cumin and
  garlic powder and saute stirring frequently for about 30
  seconds. Add in 1 cup of the reserved broth and then stir
  in the meat.

  In a large bowl, mix the masa, the remaining 1 tbsp chili
  powder, 1 1/4 tsp salt and 1/2 tsp pepper. Stir in 3 1/2
  cups of the broth. Using a wooden spoon, beat in the
  remaining 1 1/2 cups oil.

  Drain the husks and pat dry. Working with one husk at a
  time, spread about 1/4 cup of the masa mixture down the
  center. Top with 2 tbsp meat.

  Fold the long sides of the husk together and roll into a
  skinny log, making sure the masa mixture completely
  surrounds the meat filling. Fold up the bottom, creating a
  package that is open on top.

  Loosely tie three tamales together with a piece of kitchen
  string, making 12 bundles.

  Place a heatproof 2 cup glass measuring cup upside down in
  the center of an 8 qt stockpot. Stand the tamale bundles,
  open ends up, around the cup. Fill the pot with the
  remaining broth and water to reach halfway up the sides of
  the tamales.

  Bring to a boil, cover then reduce the heat to medium-low.
  Simmer until the masa is firm and pulls away from the husk
  easily, about 1 hour.

  Serve hot with some of the cooking liquid.

  Servings - 12 : Units US

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

  Uncle Dirty Dave's Archives

MMMMM

... The shortest distance between two points is under construction.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)