Text 29698, 112 rader
Skriven 2015-08-04 09:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: resources 48
====================
 ML> A year or three ago he asked us to use bbs.docsnetservices.com
 ML> instead of that address, so that's what I changed to.
 NB> Yeah, I'd changed to that, but then changed to the new one when he
 NB> mentioned that we needed to change to it, due to some sort of issues
 NB> with the other...

Was there a bulletin that I missed?

 ML> Lower threshold.
 NB> Probably frustration as well...  We probably all have lower thresholds
 NB> for annoyance as we are getting older...  ;)

Don't we all. Right now I'm dealing with physical body things
- Glen in the hospital, Lilli's irritable bowel being more
irritable than usual, anxiety doing that to you, and my arms
hurting all night from catching Glen when he went unconscious
on the street.

 ML> Who do we have if Doc goes down - is
 ML> Mark still a viable possibility? Or I could use Dale's
 ML> as the primary, but I don't think we set up my account
 ML> with that in mind.
 NB> For just dependable Fido, there are a number of options probably...

So now I have a bunch of things going, more than before -
Doc's still the primary, with Sean down for another month
maybe, Janis's and Dale's as checks, and the possibility of
pointing off Mark sometime in the future.

==

 ML> The Thai, Indonesians, Malaysians who left their country probably
 ML> thought they were leaving many of their native tastes behind, and
 ML> they had little hope that they would encounter the more luxurious
 ML> ones again (durians are not an everyday food, and the owners of
 ML> durian plantations have armed guards patrolling the orchards to
 ML> prevent theft).
 NB> Except this is considered the land of plenty... and when they started
 NB> earning wages, they may have begun to see some impossible or unlikely
 NB> things as attainable after all... :)

Not sure. The first focus of someone coming to the land of
plenty is getting a house in a neighborhood with decent schools.
It's when people are well established that the urges for luxuries
such as durians and violin lessons can be indulged.

 NB>> Or both being valid manifestations of the product... :)
 ML> Thing is that the word gyro = doner refers to a spinning
 ML> apparatus, which the kebabish ones are distinctly not.
 NB> But the meat itself is at least similar, isn't it...?

Not really - the kebabby ones are firmer in texture with
lots of brown edges and maybe a burnt spot here or there;
the real gyros are kind of gray-brown with no fire marks
to speak of and are kind of meat-loafy in texture.

 ML> I'm not a sauce person where barbecue is concerned. A big
 ML> deal was made about Aaron Franklin and his quite savory
 ML> product not needing sauce, as if it were the first time
 ML> brisket had ever been cooked properly. Any brisket cooked
 ML> carefully to temperature is not going to need much if any
 ML> sauce, same with ribs.
 NB> Without having had the exposure to proper barbecue, I didn't know that
 NB> before hearing about it here in the echo...  Sauce has almost always
 NB> been a negative point for me with BBQ... since it tends to not sit all
 NB> that well for me...  :)  Nice to know that it isn't what makes it
 NB> "Q"....  ;)

Oh, there are good bbq sauces, but they are not necessary to
the enjoyment of good meat, nohow, contrariwise.

Grilled Corn-In-The-Husks With Chipotle Butter 
Categories: Vegetables, Barbecue And Grilling
Servings: 8

8 ears corn in husks
1 canned chipotle chile in adobo sauce
- or more, to taste
6 Tb butter
1/4 ts minced garlic
1/4 ts ground cumin
1/2 ts salt

Pull husks back from corn without tearing and remove silk.

Puree chiles in blender or mini-food processor. Heat butter,
1 1/2 ts chipotle puree, garlic, cumin and salt over low
heat until butter melts and mixture is fragrant, about
5 min. Stir until well mixed.

Brush butter on corn and pull husks back over ears. Tie
with string soaked in water if necessary to hold husks
around corn.

Grill corn over hot coals, turning as necessary (husks will
scorch, which gives smoky taste to corn) until done, 12 min.

[8 servings. Each serving: 154 calories; 271 mg sodium;
23 mg cholesterol; 10 grams fat; 17 grams carbohydrates;
3 grams protein; 0.64 gram fiber. ]

Notes: Look for ears with bright green, snugly fitting
husks and golden brown silk, not at all dry-looking. The
kernels should be plump and milky, even if they are small.

GOOD COOKING By ABBY MANDEL, 8/26/98 LaTimes
8/30/98 kitpath@earthlink.net


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