Text 31950, 104 rader
Skriven 2015-10-13 05:06:00 av Dave Drum (90128.cooks)
  Kommentar till text 31908 av Ruth Haffly (1:396/45.28)
Ärende: Re: Boob Tube
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> ever watch. And I'll not pay $cumca$t any $$$ past the internet
 DD> service.

 RH> I don't blame you. For all the tv we watch, Steve made an indoor
 RH> antenna that pulls in the local channels quite well. We've a few
 RH> problems during bad weather but don't watch enough tv to really make an
 RH> issue of it.

I'll have to put an antenna 40' in the air as my preferred PBS channel is 80
miles distant and I can't pull it with an indoor (even amplified) antenna -
mostly due to line-of-sight requirements at those frequencies.

 DD> A big part of that is because the picture signal is now digital rather
 DD> The receivers store the data that comes in until they have enough to
 DD> "build" the picture. So you will sometimes get "pixelisation" or maybe
 DD> a complete picture, with or without sound, every few seconds. Or, no
 DD> picture at all until the moisture abates.

 DD> Pixelisation is when you get a whole screen full of blocky bits like
 DD> the news programs put up in front of the "naughty bits" in a "Film at
 DD> 11" story about a topless beach or something.

 RH> I've seen a good bit of pixelation; it's a lot more obvious on the 50"
 RH> screen we have now. (G)

Still, I'd druther have the naughty bits pixellated than hear the constant
"beep, and further more beep you, you beep-ing beep-er" that I get from some of
the "reality" dreck that Vicky watches. I use as salty a selection of
expletives as anyone - but, not, certainly for every other word. And what the
hey, it's pay channels beyond the reach of the FCC and their rules over
broadcast/over-the-air channels.

 DD> Some people are addicted to the glass teat. Last night Vicky commented
 DD> "There's nothing on worth watching". But, I noticed that she kept on
 DD> watching. Me, I finished what I was doing on the confuser and then
 DD> read a magazine.  Bv)=

 RH> I'll grab ny Nook after I'm done here--Steve had another supper, then
 RH> meeting, this time district, with the American Legion. While out
 RH> shopping, we stopped at our favorite gyro place to pick one up for my
 RH> supper.

 DD> My problem with reading is that I tend to read interesting things
 DD> ..... and if I get too into the story I forget to eat my food before
 DD> it gets cold, or forget to go to bed, or .........

 RH> I usually grab a cook book to go thru while at the table. If I get one
 RH> that lies flat or is spiral bound, I've no trouble keeping it open--and
 RH> finding new recipies to try.

I only read if I'm by myself. If others are present - not even the newspaper.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poutines Rapees
 Categories: Vegetables, Desserts, Pork
      Yield: 6 Servings
 
    1/2 lb Salt pork, fatty
      4    Potatoes; cooked & mashed
     10    Potatoes; finely grated
           Salt & Pepper
 
  "For many Acadians living in southeastern New Brunswick,
  Poutine Rapee, potato dumpling dish with a mixture of
  seasoned pork in the centre, is considered a national
  dish. In other parts of Acadia, these delicacies are
  prepared without the meat and fish is sometimes added to
  fricot. Although the greyish colour and gluey texture of
  the poutines makes them appear somewhat unappetizing,
  their taste more than compensates for their unattractive
  appearance."
  
  Soak the pork overnight in cold water to remove the salt,
  and cut into cubes. Extract the water from the grated
  potatoes by putting them in a cotton bag and squeezing
  vigourously. Mix the mashed potatoes with grated potatoes.
  Season with salt and pepper. Roll the potato mixture into
  balls resembling small snowballs.
  
  Make a hole in the centre of the potato ball and add 1
  Tbsp of the salt pork. Close the hole and roll the
  poutines in flour. Gently drop the poultines 2 or 3 at a
  time, into a large pot of boiling salted water, ensuring
  that the water is kept at a rolling boil.
  
  Simmer the poutines for 2-3 hours. Eat the poultines hot
  with butter, salt and pepper, or as a dessert with sugar
  and molasses.
  
  Makes: 6 Poutines
  
  SOURCE: "A Taste of Acadie" by Marielle Cormier-Boudrau
  
  Uncle Dirty Dave's Archives
 
MMMMM

... All you need in life is ignorance and confidence; then success is sure.
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