Text 32274, 175 rader
Skriven 2015-10-23 06:40:00 av Dave Drum (90444.cooks)
  Kommentar till text 32247 av Ruth Haffly (1:396/45.28)
Ärende: Re: Boob Tube
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>  Actually, I'm not. But don't bet anything you can't afford to lose on
 DD> my NOT putting an antenna high in the air. My friend, Les, has
 DD> delivered a 40' tower to my new house. It will go on top of the 10'
 DD> base section already there -- so, I'll be 50+ feet in the air. Any
 DD> higher and I'll have to get a winking red light.

 RH> And you're still within city regulations?

 DD> There are no local ordinances/regulations on antenna height. Just the
 DD> FAA strictures.

 RH> So you're OK there. I'm not sure what, if any regulations WF has about
 RH> antennas. I could look it up on the city web site but I'm not that
 RH> interested.

Wouldn't make a lot of difference - they'd be trumped by the Feds anyway. When
I ran the satellite shop we butted heads several times with local
ordinances/homeowner's associations/covenants over antennae or satellite
dishes. And won every time - always without going to court over it. Just show
the local gummint's counsel the relevant section of the Federal code and they
would fold, every time. Not always graciously, but fold they would.

Rather like the locale where there was a neighbourhood association rule against
flying flags/having flagpoles. So one homeowner painted the side of his garage
as a large American flag.   Bv)=

 DD> is 80 miles distant and I can't pull it with an indoor (even
 DD> amplified) antenna - mostly due to line-of-sight requirements at those
 DD> frequencies.

 RH> So they want you to get cable to pull them in--not going to happen
 RH> here.

 DD> Actually, they (WILL) don't give two hoots in a handbag. They are part
 DD> of the University of Illinois and 80 (or so) miles distant. If, by
 DD> they, you mean the cable company --- that's a *much* different.

 RH> T'was they, meaning the cable company.

Well, yeah. $cumca$t is all about $$$$$.

 DD> Nor here. If I weren't tree whipped I might consider a BUD (big ugly
 DD> dish) for the few channels I might watch. Last time I had one of those
 DD> my programming bill for an entire year was around $35. But, I'd have
 DD> to research what's available these days ..... it's probably all (or
 DD> mostly) gone digital.

 RH> Our bill might be lower. I watched a good bit of Food Network when we

 DD> Lower per year? Even when the local cable was "reasonable" the basic
 DD> tier of 25 channels (local's plus) was north of $10/mo.

 RH> We've not had cable since we left GA; I think it was about $35. plus
 RH> taxes then, bringing the bill to just under $40. I don't miss it most
 RH> of the time.

OK, so per month then. Or a bit more than 12X what I paid. And even at that I
didn't watch all the channels I was subscribed for --- as there were some
bundled in with the ones I wanted that were a waste of phosphor dots on my
screen.

 RH> had it on our cable but didn't miss it when we lost it in a channel
 RH> rejuggle. I'll sometimes, while traveling & spending the night in a

 DD> TVFN is available to me here at Phil's - but, it's waaaaaaaaay too
 DD> much Spiky Haired Fieri and reality/game shows and far too few actual
 DD> cooking shows - like Ming Tsai, Mario Batali, Emeril, etc.

 RH> IOW, very miss-able.

 RH> motel, binge out on it. Watched a couple of episodes of The Great Food
 RH> Truck Race this summer, won by a truck called Pho Nominal Dumplings out
 RH> of Raleigh.
 
I hadda go took a look. They have a web presence and 50 positive (4 or more
stars) Yelp reviews. And only a single (there's at least one in EVERY crowd)
bad rap.

 DD> As I said above, waaaaaaaaay too much reality/game show formatting.
 DD> I'm sorry programmers but I can't generate much interest in your phony
 DD> excitement vehicles.

 RH> Just a mild interest, especially once we found out a Raleigh team was
 RH> competing.

According to what I've read about this bunch - I'd try their grub even if I
didn't watch the race.

 DD>   -----<<<<< CUT >>>>>-----

 DD>       Title: Hacked Chicken w/Hot Oil & Browned Szechuan Peppercorns
 DD>  Categories: Oriental, Poultry, Chilies
 DD>       Yield: 6 Appetizers

 RH> Something to serve to hackers or cooked by a hacked recipe? (G)

I've only ever seen the title "Hacked Chicken" on Chinese restaurant menus. So,
I assume that it has to do with doing a Martin Yan on a bird.

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

      Title: Hacked Chicken
 Categories: Oriental, Poultry, Squash, Herbs, Sauces
      Yield: 3 servings

    450 g  (1 lb) whole chicken breast
           - w/skin and bone 
     40 g  Bean threads; (mung bean
           - flour noodles)
      1    Cucumber; peeled, seeded, in
           - thin strips 1" long
      2 tb Minced cilantro

MMMMM--------------------------SAUCE--------------------------------
      1 ts Oil
      1    Scallion; white part only,
           - trimmed, minced
      2 cl Garlic; peeled, minced
      2 tb (heaping) Chinese sesame
           - paste or peanut butter
      2 tb Chicken stock or broth
      1 tb Soy sauce
      1 tb Distilled white vinegar
      1 tb rice wine or dry sherry
      1 tb Sugar
      1 ts Hot bean paste
      1 ts Hot chile oil

  Bring 8 cups of water to a near boil in a medium saucepan
  over high heat. Add the chicken and cook for 2 minutes.
  Cover the pot, turn off the heat, and poach the chicken
  until the meat has turned white and is just cooked
  through, about 10 minutes. If the meat is still pink in
  the center, return it to the liquid and cook a minute or
  two longer. Drain the chicken (save the liquid to use as
  chicken stock, if you wish). 

  Transfer the chicken to a cutting board and let it cool
  until easy to handle. Discard the skin and bones.
  Following the grain, cut or pull the chicken meat into
  thick shreds about 1 1/2" long and 1/2" wide. 

  Place the bean threads in a medium bowl and add enough hot
  tap water to cover. Let stand until the threads are
  tender, 20 minutes. 

  TO MAKE THE SAUCE: Heat a large wok over high heat. Add
  the oil. Stir-fry the scallion and garlic until the
  scallion is wilted, about 20 seconds. Transfer to a medium
  bowl, add the sesame paste, and mix well. Add the stock,
  soy sauce, vinegar, rice wine, sugar, hot bean paste, and
  chile oil and mix well. 

  Drain the bean threads, and snip them into thirds with
  kitchen scissors. (This will be approximate - just make
  them shorter so they are easier to eat). Place the bean
  threads on a platter, top with the chicken, and then pour
  the sesame sauce over the chicken. 

  Garnish with the cucumber and cilantro, and serve.
 
  Serves 2-4

  Recipe from: http://www.asianfreerecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... If you don't go to other men's funerals, they won't go to yours.
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