Text 27730, 125 rader
Skriven 2015-06-02 07:36:18 av Dave Drum (1:18/200)
     Kommentar till en text av ED KOON
Ärende: Re: Web BBS Cooking Conferenc
=====================================
-=> ED KOON wrote to DAVE DRUM <=-

 >  EK> Uncle Dave you can be the moderator of this conference. Here is a few
 >  EK> test posts i did earlier via email.
 >
 >  EK> https://blog.docsplace.org/forum/cooking/mmmmmmm/
 >
 >  EK> Real names only please. Easy registration. Check it out..
 >
 >  EK> Regards, Doc
 >
 > OK - I sort of screwed the pooch and registered as Uncle Dirty Dave - but,
 > the email with the password never arrived at my email address. So, I went
 > back and did a "lost password" request this morning (after noting that
 > Uncle Dirty Dave is listed as Moderator).
 >
 > The listing of the link arrived right smartly - but was not a clickable
 > link. I had to cut & paste it into my browser - whereupon I got a nasty
 > -gram stating

 EK> I'm working the few kinks out. Messed up a few things this morning, but
 EK> it's back up.
 
 EK> If using Gmail check your spam folder. I changed the email address of
 EK> the password notification so Gmail shouldn't spam the notification
 EK> emails.

 EK> I will make both acts Moderator.. :)

OK, That worked. 

 EK> The board login url is https://blog.docsplace.org/wp-login.php or go to
 EK> the forum page at https://blog/docsplace.org/forum/ and click the
 EK> login button.

 EK> Personally i think this is a way to reconnect old bbs users that went
 EK> to the web.

Maybe. But, I am still somewhat of a Luddite WRT "social media" like Linked 
Up, Farcebook, Tweet-her, etc.

 EK> Plus attract new members interested in the conference discussions. SEO
 EK> with this software (WordPress) and (Simple-Press) cant be beat.
 
 EK> Our web bbs twitter account is DocsPlaceBBS and new web bbs posts are
 EK> auto tweeted hourly.

Now if I could figure out how to post recipes without the full page accusatory 
nasty-gram about web scraping and Internet Exploder (which I haven't used 
except when some &*^&(*)!@ software program calls it). My browser of choice is 
Pale Moon, a variant forked off from Firefox - which ever so much nicer and 
more friendly than the current iterations of Firefox.

This is the first recipe which I was going to put up ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Piccata
 Categories: Poultry, Citrus, Wine
      Yield: 2 servings
 
      2    Chicken breast halves;
           - (boned, skinned)
    1/3 c  Flour
      2 tb Grated Parmesan cheese
           Salt & pepper
      4 tb Butter
      4 tb Olive oil

MMMMM---------------------------SAUCE--------------------------------
      3 tb Lemon juice
      1    Lemon; sliced 1/4" thick
    1/2 c  Chicken stock
           +=OR=+
    1/2 c  Dry white wine
    1/4 c  Scallions; stems & bulbs *
           - chopped
           Light cream (opt)

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Chopped parsley
           Chopped Scallion tops (opt)
 
  * You can sub bottled capers for the scallions if you must
  have capers in your piccata. But they are not necessary.
  
  Skin and bone the breast halves. Butterfly them if extra
  thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
  pin and really lean into it).
  
  Mix the flour, S&P, and Parmesan well. Rinse the chicken
  breast halves under cold, running water. Dredge each half
  through the mixture until well coated.
  
  COOK THE CHOOK:
  
  Heat the olive oil and 2 TB butter in a large skillet on
  med-high heat. Add the floured chicken pieces. Brown well
  on each side, about 3 - 3 1/2 minutes per side. Remove
  from skillet and cover with aluminum foil. Keep warm in
  the oven while preparing the sauce.
  
  MAKE THE SAUCE:
  
  Deglaze the pan using white wine (or chicken stock) and
  lemon juice, add scallions and sliced lemon to the pan.
  Use a spatula to scrape up the browned bits. Reduce the
  sauce by half. Whisk in the remaining 2 Tbsp of butter.
  
  Plate the chicken and serve with the sauce poured over
  the chicken. Sprinkle with parsley. Accompany with a
  side serve of pasta (dressed w/basil aioli?) or (real)
  rice.
  
  Serves 2
  
  MM Format by Dave Drum; 15 February 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... If you die broke, the timing was right.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)