Is this thing on?

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SEAN DENNIS wrote to ALL <=-

Is this thing on?

Gotcha Here!

Kev

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On 26 Jun 2023, Sean Dennis said the following...

@MSGID: 618:618/1.0 649a2f44
@SEEN-BY: 100/1 200/1 250/1 300/1 500/1 14 16 21 22 23 25 26 27 33 @SEEN-BY: 500/36 38 39 40 43 45 50 62 510/1 520/1 618/1
@PATH: 618/1 500/1
Is this thing on?

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Got you here.

Also, here is the extent of my cooking abilities:

ICE CUBES

INGREDIENTS
- 2 cups water (approximately)
- 2 tablespoons water (additional if needed)

DIRECTIONS
- Empty the ice cubes that are left in the trays (if there are any left) into the bin.
- Take the trays over to the sink and fill them with cold water. (Hot water will freeze faster and more clear).
- Place the water filled ice trays back in the freezer.
- Replace the ice bin if you had to remove it.
- Shut the door to the freezer.
- Be sure to leave for around 4-6 hours at least to make sure it is frozen.


Jay

... My friend's bakery burned down last night. Now his business is toast

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Hello Sean,

26 Jun 23 19:37, you wrote to All:

Is this thing on?

at least here, yes. :)

Regards,
--
dp

telnet://bbs.roonsbbs.hu:1212 <<=-

... Uptime: 0d 20h 8m 9s
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Kevin Nunn wrote to Sean Dennis <=-

Gotcha Here!

I'd accidentally pointed MIN_COOKING to MIN_CHAT in Squish. Now this echo
is working!

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

Title: Nipponese Chicken Wings
Categories: Appetizers, Lunch, Asian
Yield: 4 Servings

2 lb Chicken wings; tips cut off

MMMMM--------------------------MARINADE-------------------------------
2 tb Sake or white wine
2 tb Soy sauce
1 tb Ginger root; minced

MMMMM---------------------------SAUCE--------------------------------
1 Clove garlic; minced
1 tb Ginger root; minced
4 tb Soy sauce
2 tb Vinegar
1 tb Sugar
1 tb Sesame oil
2 Stalks green onion; finely
-chopped (up to 3)
To Taste Tabasco sauce;
-optional

Note: prepare sauce 2 to 3 hours before use.

Soy-sauce based chicken wings, hot or mild, can be a great appetizer
for your party. Marination takes some time but the rest is very easy
to prepare. Then beer or sake would be mighty good.

Marinate chicken wings at least 1 hour. Drain off the marinade and
bake the wings at 400F on the top shelf of the oven for about 40 to
60 min. Turn the wings a couple of times while baking. Arrange the
chicken wings on a plate and pour the sauce over the wings. Cheers!

~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)

Suggested Wine: Japanese beer or sake

Recipe by: Noriko's Kitchen

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>
on Feb 15, 1998

MMMMM

-- Sean

... Why does pizza get to your house faster than the police?
___ MultiMail/Linux v0.52

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Warpslide wrote to Sean Dennis <=-

Also, here is the extent of my cooking abilities:
ICE CUBES

At least you're not burning water. <G>

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

Title: Mark's Corn Chowder
Categories: Soups, Appetizers, Lunch, Vegetables
Yield: 5 Servings

1 tb Corn oil
1 md Onion, diced
2 md Potatoes, diced
1 1/2 c Corn, frozen or fresh
1 1/2 c Water
Salt & pepper

Heat oil in a large saucepan. When hot, saute the diced onions for 5
minutes, stirring occasionally. Add potatoes & half of the corn &
saute for another few minutes. Combine the remaining corn with the
water, cook for 5 minutes, then blend till smooth. Add the pureed
corn to the sauce pan. Season to taste, bring to a boil & simmer
until the potatoes are cooked.

Recipe by Mark Satterly

MMMMM

-- Sean

... "I hate Illinois Nazis." -- Jake Blues
___ MultiMail/Linux v0.52

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Daniel Path wrote to Sean Dennis <=-

at least here, yes. :)

Better than not, LOL.

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

Title: Apple And Potato Wrapped Pork Tenderloin
Categories: Loo, Main dish, Veal, Pork
Yield: 4 Servings

2 lb Pork Tenderloin
2 sm Granny Smith Apples
2 3 Idaho potatoes
1 Orange Zest
1 Lemon Zest
1/2 Butter
12 Shallots (peeled and roasted
Until browned)
For saute, Vegetable oil

MMMMM---------------------------SAUCE--------------------------------
2 Shallots
2 Cloves Garlic
Pork Trimmings any to add
2 Plum Tomatoes (seeded)
1 Sprig Thyme
1 qt Veal stock
2 oz Calvados

Preheat oven to 400F.

Cut pork tenderloin in 1 1/2 to 2" medallions. Season with salt and
pepper and sear over moderate heat until brown. When all pork has
been browned, place on a plate and chill in refrigerator.

Using a home meat slicer or a mandolin, slice the potatoes paper-thin.
Slice the peeled apples likewise.

Remove pork from the refrigerator and season with orange and lemon
zest. Wrap each medallion with an apple slice then brush each potato
slice with melted butter and wrap the pork medallions.

Over moderate heat using a heavy saute pan, saute the wrapped
medallions in vegetable oil, browning on all sides. Remove to an
ovenproof platter and finish in oven, about 5-7 min.

Sauce: Saute shallots, garlic, and any pork trimmings you may have
until brown. Add tomatoes, thyme and veal stock. Reduce gradually by
half, skimming any fat or impurities as they rise to the top. When
sauce has a rich texture (it should coat the back of the spoon), it
is finished.

Remove and strain through fine mesh. Just before serving, burn off
alcohol from Calvados and add to the sauce. Bring to a simmer and
serve with pork.

Serve 3-4 medallions per order with Calvados sauce and garnish with
roasted shallots and a sprig of thyme.

Tuscan Grill, Waltham, MA From: Michael Loo Date: 07-15-11

MMMMM

-- Sean

... Old bakers never die, you just can't get a rise out of them!
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Hello Sean!

26 Jun 23 19:37, you wrote to all:

Is this thing on?

Test messages belong in MIN_TEST ...

Regards,

Andrew
Asst. IronFist

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Test messages belong in MIN_TEST ...

That would be if you're testing your BBS but I'm testing the entire network, so there.

-- The Iron Fist

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