Text 3674, 87 rader
Skriven 2013-08-19 06:06:00 av Dave Drum (69501.cooking)
   Kommentar till text 3667 av MICHAEL LOO (1:123/140)
Ärende: Piling
==============
-=> MICHAEL LOO wrote to DALE SHIPP <=-

 DS> Kris Jones posted a few messages here back in April 2013.  Then just
 DS> recently, some messages, including his from back then, got spit out
 DS> into the stream again.  Most likely they did not get trapped as dupes
 DS> because of the time difference -- very old messages often have their
 DS> info purged from the databases people use to catch dupes.

 ML> As I just suggested to Dave, maybe Doc's has a better
 ML> than average dupe checker, so I didn't see the posts.
 ML> Or maybe I didn't notice anything peculiar about them
 ML> so nothing registered.

 ML> Perhaps there should be a better way, like a serial
 ML> number on each message that will relatively easily
 ML> flag a dupe as out of order.

If Phydeaux were not circling the drain except for some die-hards like our
merry band of culinary adventurers someone would probably write a utility to
further add to the messaging overhead to do just that. When I happen to mention
Fido or the cooking echo to people who are otherwise computer literate all I
get are blank looks and/or comments like "Is that like Tweet Her or is it more
like Farce Book?"

When I tell them it's more like a mailing list all bundled into downloadable
packets they really get a puzzled look and their eyes start to glaze over.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Pork Chops
 Categories: Pork, Citrus, Chilies
      Yield: 4 Servings
 
MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Lime juice
    1/4 c  Ketchup
    1/4 c  Packed light brown sugar
      3 tb Honey
      1 tb Red pepper flakes

MMMMM-------------------------PORK CHOPS------------------------------
      4    Pork rib chops; 1" thick
    1/4 c  Olive oil
      2 ts Black pepper
 
  The path to perfect pork chops: start with a chop an inch
  thick, trimmed of fat. Glaze and briefly cook the pork. It
  only takes 12 minutes of direct and indirect heat to turn
  plain pork chops into a grilled meal with intense flavor.
  
  Indirect Heat: The sweet glaze is the reason for finishing
  these chops over indirect heat. Brown sugar in the glaze
  easily will burn if left over direct heat. Cover the grill
  during grilling to retain the heat.
  
  Prepare grill for indirect grilling, heating one side to
  medium-high heat and keeping the other side unlit.
  
  Combine lime juice, ketchup, brown sugar, honey, and red
  pepper flakes for the glaze in a bowl; set aside half the
  glaze for serving and use remaining half during grilling.
  
  Trim pork chops of fat. Rub chops with oil and season with
  salt and pepper.
  
  Grill chops, covered, over heated side of grill for 3
  minutes. Rotate chops 90 degrees and cook for another 3
  minutes. Flip chops and place over unlit side of grill for
  3 minutes. Brush chops generously with glaze.
  
  Remove chops from grill; tent with foil and allow chops to
  rest for 5 minutes. Serve chops with reserved glaze.
  
  Makes: 4 servings
  
  http://www.cuisinerecipes.com
  
  MM Format by Dave Drum - 22 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A stiff apology is a second insult. -- G. K. Chesterton
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)