Text 29308, 96 rader
Skriven 2015-07-24 09:21:06 av Dave Drum (1:261/38.0)
  Kommentar till text 29289 av Nancy Backus (1:123/140)
Ärende: dox
===========
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> Dunno what was happening while I was away... but I've not had any
 NB>> problems with Doc's telnet, or with his packet generator...  only echo

 ML> Can you get through by Telnet now? My HyperTerm can't see him.

 DD> Nor can mine (just checked to see). I wonder if I missed an
 DD> announcement of an  address change as I have been using
 DD> bbs.docsnetservices.com for several  years... and that always worked in
 DD> past.

 NB> Current address is telnet.docsplace.org, so you may well have missed
 NB> the announcement of the address change... he had some issues with the
 NB> other addresses, if I recall correctly...  It was a little while ago...
 NB> on the order of months...

Thanks, I plugged that in to my HyperTerm and used TelNet to get the last of
the sudden glut of the Home_Cooking flood.

 NB>> there that has issues is Home Cooking, which now seems to be letting
 NB>> the conversation messages through, but not the bulk recipes... but it
 NB>> isn't clear whether that's his issue or just what's arriving at his
 NB>> system.

 ML> He got kind of testy about things when Dave I think it was
 ML> asked him about it. Usually when he gets that way things
 ML> miraculously get better within a few days.

 DD> Not happening, so far. Except he seems to be getting more and more
 DD> snarky.

 NB> So I noticed... sigh...

Janis fixed it for us.

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

      Title: Jennifer Brennan's Duck in Green Curry (Fixed)
 Categories: Poultry, Curry, Oriental, Chilies
      Yield: 3 Servings

      1 c  Coconut cream *
      5 tb Green curry paste **
      3 lb Duck; in bite-size chunks
      2 c  Thin coconut milk *
      2 c  Thick coconut milk *
      8    Fresh or dried lime leaves
      1 ts Salt
      2 tb Fish sauce (Thai nam pla or
           - Viet nuoc mam)
      4 oz Onion, slivered
      4 oz Green beans in 1" pieces (or
           - peas)
      2 oz Eggplants; in sm pieces
      4 oz Bamboo shoots; slivered
      3    Green Thai or serrano
           - chilies; slivered
      2 tb Fresh basil; chopped
      2 tb Fresh cilantro; chopped

  Fry coconut cream over medium heat until the coconut oil
  separates. Add curry paste and cook 5 min. Add duck pieces
  and toss to coat. Reduce heat to low, cover, and cook 15
  min, stirring occasionally. At this point you may wish to
  remove accumulated fat with a bulb baster.

  Add the lime leaves, salt, all 4 c of coconut milk, and
  the fish sauce. Reduce heat to minimum, add onion, beans,
  and eggplant and cook uncovered 30-40 min or until duck is
  very tender. Skim off fat again.

  Add all remaining ingredients and cook 5 more minutes.
  Taste for seasoning adding more fish sauce or salt if
  necessary.

  * There are various ways of making the coconut liquids;
  most involve steeping fresh grated coconut in warm water
  or milk. The first pressing results in thick milk, the
  second in thin milk. Cream happens if you let the thick
  milk sit around awhile; it separates into cream and thin
  milk. What I do is I take 3 cans of coconut milk; I pour
  off half the thin liquid from each (that makes the thin
  milk); I skim off half the goo on top of each (that makes
  the cream); and then I use the rest for thick milk.

  ** The canned stuff is okay, or you can make it yourself.

  Uncle Dirty Dave's Archives

MMMMM

... Don't be afraid of a wild goose chase. That's what wild geese are for.

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