Text 31780, 70 rader
Skriven 2015-10-09 06:43:00 av Dave Drum (89968.cooks)
  Kommentar till text 31753 av Sean Dennis (1:18/200.0)
Ärende: Re: Moving
==================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Where do you find ribbons for it? You can only re-ink them so many
 DD> times before the fabric gives up. I am in, sort-of, kind-of, the same
 DD> trick bag with my beloved Amiga confusers. Parts are hen's teeth.

 SD> Office Depot, believe it or not.  Easily had on Amazon.  I do the old
 SD> school "open it, spray WD-40 in it, cook it in a 200 degree F oven for
 SD> 15 minutes" thing too that works.

Fair enough. I used to have a Commode Door printer for the C=64 (made by
Brother, I think) and ribbon cartridges became hen's teeth. I got a re-inker
and also used the WD-40 trick (which gave blobby results when first placed into
the printer). But, eventually the fabric gave up and developed holes - which
would snag and jam.
 
 >>>--<<<

 DD> With hominy it's a texture thing. And a lack of flavour. Grits is just
 DD> the overall blandness. 'bout the only way I'll tolerate hominy is in
 DD> menudo or posole - if the kernels are cooked to mush. Or as Corn Nuts.

 SD> The same with me with mayo.  I detest anything vinager-y and that's why
 SD> I don't like ketchup.  Mustard has a very bitter aftertaste to me.  I
 SD> am just really sensitive to bitter-tasting foods and I don't like them.

I take the bitter with the sweet. I am known to carry a bottle of Heinz Malt
Vinegar with me on AYCE walleye nights. And I use a lot of lemons and pepper.
I'd probably make a good Greek.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ocean Mermaid Greek-Grilled Marinated Chicken
 Categories: Poultry, Citrus, Herbs
      Yield: 6 Servings
 
      1 c  Olive Oil
    1/4 c  Fresh Lemon Juice
      4 cl Garlic; mashed to paste
      2 tb Dried Oregano; crumbled
      2    (3 lb ea) Chickens; cut up
 
  Rinse and pat dry chicken pieces. In a large shallow
  dish,whisk together the oil,lemon juice,garlic & oregano
  with salt & pepper to taste.
  
  Add chicken and turn to coat. Let marinate for 2 days,
  covered and chilled. Turn chicken pieces twice each day.
  
  Drain chicken pieces, reserving marinade. Grill skin side
  down over glowing coals, basting with marinade for 30-35
  minutes, turning once (chicken breast should be just springy
  to the touch). Transfer the chicken breasts to a platter to
  keep warm.
  
  Continue grilling remaining chicken for about 10 more mins
  or until thigh meat is tender.
  
  Recipe By: Gourmet April, 1986
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Turkeys are thankful for one thing...vegetarians. (G) - Daryl Stout
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