Subj : Re: Covid To : Sean Dennis From : Dave Drum Date : Wed Jul 20 2022 05:26:00 -=> Sean Dennis wrote to Dave Drum <=- DD> I have a side cabinet in my bathroom I have to open verrrrrry gingerly DD> because it's crammed with home CoVid tests from SSA.gov. Somehow I got DD> on a list ... and had to go dig around to find the proper box and then DD> "un-tick" it. I have yet to use the first of the tests kits. SD> At the VA hospital, they have a large drive-thru tent you can pull into SD> to get your nose and brain tickled. I have no tests at home. We have a number of those spotted around the metro area. I went to the one run by the country health department the first time I suspected I might have contracted the dread mahogus. They stuck the swab up my beezer and took my information. Then nothing. Never did learn the results, nor could I find them anywhere even after extensive searching and some very long, seemingly interminable, waits on hold listening to the "your call is very .... ". Finally I decided that no news is good news and went on with life. When I did have my break-thru case I went to Urgent Care and had my results (positive) within minutes. Along with an offer of a transfusiob of mono-clonal antibodies. I decided to wait on that. I'm still waiting. DD> I was not aware of their U-Toob presence. Is it behind YouTube's own DD> subscription (pay) wall? And is the recipe available for C & P at a DD> website or must you hand-enter it? Inquiring minds want to know. SD> https://www.youtube.com/c/AmericasTestKitchen SD> For the recipe: https://cooks.io/3yn3JiC (c-n-p capable yes; did it SD> using MM in DOSBX-X) Hmmmmm ... that's the internet country code for British Indian Ocean Territory. When I go to https://www.cookscountry.com everything below the recipe title and preamble is grayed/fuzzed out behing their paywall. DD> There's a *rare* mis-qua from ATK. If your fillet is "skinless" then DD> ALL sides are "flesh-side. DD> Possibly, since a scale pattern can sometimes be discerned on some fish DD> even after skinning (and certainly before) they meant rib-side up. SD> Like I said to Mark, if you watch the video, it is very plain to tell SD> on the fillet where the skin was renmoved. Did they mention using tweezers or needle-nose pliers to remove the floaters (pin bones)? MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Puritan Backroom-Style Chicken Tenders Categories: Poultry, Vegetables, Sauces Yield: 6 Servings 1 c Water 1/4 c Oil 1/2 c Duck sauce Salt & pepper 2 lb Chicken tenders; trimmed 1 3/4 c A-P flour 1/4 c Cornstarch 2 ts Baking powder 1 1/2 ts Garlic powder 1/4 ts Cayenne pepper; more to - taste 1/2 c Oil; for broiling At first, make the seasoning for the chicken pieces. Take vegetable oil in a mixing bowl and add duck sauce to it. Then add in the garlic powder and cayenne to bring in a savory tang to the seasoning. The spicier flavor is added the smokier taste is enhanced. Mix all the ingredients for a couple of minutes. When the marinade gets perfectly mixed, then place the chicken pieces in the bowl. Rub the chicken on all sides to give an even coating of the seasoning. This marinating process can be done in zip lock bags too. Prepare the seasoning in the bag and mix the chicken in it. When the meats get properly coated, store in the refrigerator for a couple of hours. Then prepare the broiler and heat while the chicken is chilled. Then release the chicken pieces in the broiler and sprinkle salt and pepper on top. Cook the chicken fully drowned in the oil until the outer layer gets a light golden texture. Then take out the chicken and marinate with the remaining marinade sauce and cook for additional 10 minutes. Finally, take them out and garnish with parsley and lemon juice on top before serving. RECIPE FROM: https://www.cookscountry.com Uncle Dirty Dave's Archives MMMMM .... "DOS for dummies"? Isn't that what Windows is? --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .