Text 9952, 72 rader
Skriven 2014-02-15 20:36:50 av Dave Drum (1:261/38)
   Kommentar till text 9902 av Dale Shipp (1:261/1466.0)
Ärende: Sean Dennis
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I note that Sean Dennis' Outpost BBS has been off the air since this
 DD> started in the south and mid-south. No answer to my e-mails so I am
 DD> assuming that the power or phone lines in Johnson City TN have fallen
 DD> prey to the ice/wet snow.

 DS> It is about midnight Friday here, I notice that Sean just posted on
 DS> Facebook, but there was a two day gap in his entries.  So perhaps there
 DS> was a power outage that just got cured.

His e-mail is up but I've not been able to connect to the BBS. I just (as of
1804 CST) got another message from him - "I'm getting telnet port hammered;
systems are connecting within seconds, tying up all of my ports.  Until I move,
there's not much I can do.  I did reboot the system to make sure that things
are working but so far, everything else checks out."

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

      Title: Poblano Tapenade
 Categories: Condiments, Spreads, Chilies, Vegetables, Citrus
      Yield: 1 1/2 cups

      8 oz Poblano chilies (3 medium)
      1 tb Salt packed capers
    1/2 c  Pitted green olives
      2 cl Garlic; peeled, smashed
      1    Anchovy filet; (opt)
    1/4 ts Ancho chile powder
      3 tb Extra-virgin olive oil
      1 tb Fresh squeezed lime juice
           Sea salt (opt)

  Turn the oven broiler on high. Place the poblanos on a
  shallow rimmed baking pan and put it on one of the racks
  set so that the poblanos are as close to the broiler as
  possible without touching. Broil the poblanos until the
  skin has blistered and slightly charred all over, turning
  them as they brown. Transfer them to a bowl, cover it with
  a plate, and let them steam.

  Soak the capers in a small cup of cold water for a few
  minutes, then rinse and squeeze them dry.

  When the poblanos are cool enough to handle, slip off the
  charred skin and discard it. Remove and discard the stems
  and seeds and drop the poblanos into the bowl of a food
  processor. Add the capers, olives, garlic, anchovy, ancho
  chile powder, olive oil, and lime juice. Pulse until you
  have a chunky paste; it might seem too loose, but it will
  firm up in the refrigerator. Taste and add salt if needed.
  (If you used the anchovy, you probably wonÆt need any
  salt.)

  Use what you want immediately, then transfer the rest to a
  small glass jar, screw on the lid, and refrigerate for up
  to 2 weeks.

  Makes about 1 1/2 cups

  Adapted from source: Eat Your Vegetables by Joe Yonan

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Never eat Chinese food in Oklahoma. - Bryan Miller

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)