Text 29352, 111 rader
Skriven 2015-07-25 00:03:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29331 av Janis Kracht (1:261/38.0)
Ärende: Re: dox 001
===================
 -=> On 07-24-15  14:20,  Janis Kracht <=-
 -=> spoke to Michael Loo about dox 001 <=-


 > Lower threshold. Who do we have if Doc goes down - is

 JK> I think if folks use Doc's he'll keep it going.
 
A long time ago, there were monthly stats posted about the number of
messages coming from each BBS.  I believe they were computed and
published by Renalto in Z4.  In those counts, Doc's Place was
often in first place and tended to have about 14% of all fido messages
originating from his BBS.  I like to see them, and wish that someone
could figure out how to do them today.  I do see stats in the STAT echo
that say that COOKING is always near the top, and usually above any echo
that is not automated posts (e.g. FDN_Annouce, NHL, Weather, etc.).

Here is a dish that I would not mind having, but it does sound like a
lot of work:


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SCALLOP AND SHRIMP MILLEFEUILLE - VM
 Categories: .vm, Seafood, Appetizers
      Yield: 20 To 24 slic
 
MMMMM------------------------PUFF PASTRY-----------------------------
      1    (17 1/4 oz) package frozen
           -puff pastry sheets (2
           -sheets)

MMMMM----------------POACHED SCALLOPS AND SHRIMP---------------------
  1 1/2 c  Dry white wine
      8 oz Fresh bay scallops
     12 oz Fresh medium shrimp in the
           -shell

MMMMM--------------------SHALLOT CREAM SAUCE-------------------------
      2 T  Unsalted butter
      2    Shallots, finely minced
  1 1/2 c  Heavy cream
           Salt, white pepper and
           -cayenne pepper
           Fresh or dried dillweed or
           -chervil leaves for garnish
 
  To make Puff Pastry: 1. Preheat oven to 425 'F. Thaw pastry according
  to package directions. Unfold pastry sheets on floured surface. Cut
  each sheet in thirds lengthwise on fold lines, forming 6 strips. Roll
  each strip out to 12 x 3 1/2-inch rectangle.
  
  2. Sprinkle 2 or 3 lg baking sheets with water. Place pastry strips, 2
  inches apart, on baking sheets. Prick pastry well with fork.
  
  3. Bake in 425'F oven for 10 minutes, pricking with a fork several
  times during baking to prevent excessive puffing.
  
  4. Reduce oven to 350'F. Bake 3 to 5 minutes longer until pastry is
  lightly golden all over, pricking with a fork once or twice. Cool on
  rack.
  
  To make Poached Scallops and Shrimp: 1. In medium saucepan, bring
  wine to a simmer. Add scallops, bring to a simmer. Reduce heat. Cover
  and poach 1 1/2 to 2 minutes until scallops lose their translucency.
  
  2. Remove scallops with slotted spoon, reserving poaching liquid.
  Finely mince scallops. Place in bowl and cover to keep warm.
  
  3. Bring poaching liquid to a simmer. Add shrimp. Bring to a simmer.
  Simmer gently, uncovered, 2 to 4 minutes until shells turn pink and
  shrimp are opaque when cut in center.
  
  4. Remove shrimp, reserving liquid. Peel and devein shrimp. Finely
  mince shrimp. Place in another bowl and cover to keep warm.
  
  To make Shallot Cream Sauce: 1. In a medium saucepan, melt butter and
  saute shallots until soft.
  
  2. Add reserved poaching liquid. Boil gently over medium-high heat
  until liquid is reduced to 1/2 cup.
  
  3. Add cream and salt, white pepper and cayenne pepper to taste. Boil
  gently until reduced to 1 1/4 cups, stirring occasionally. Remove from
  heat.
  
  To assemble: 1. Trim edges of puff pastry to form 6 equal rectangles.
  
  2 . Mix minced shrimp with 1/4 cup Shallot Cream Sauce and minced
  scallops with another 1/4 cup of the sauce.
  
  3. Place a rectangle of pastry on serving dish. Spread with half of
  the scallop mixture. Top with another pastry rectangle and spread
  with half the shrimp mixture. Top with a third pastry rectangle.
  Repeat, layering pastry, scallop mixture, and shrimp mixture second
  filled pastry stack.
  
  4. Glaze tops of pastry with a little sauce. Sprinkle with dill or
  chervil.
  
  5. To serve, cut into 1" slices with serrated knife.
  Victoria Magazine/Feb'90/scanned & fixed by DP & GG
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:09, 25 Jul 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)