Subj : Re: anyone mind a new sysop s
To   : Carol Shenkenberger
From : Dave Drum
Date : Thu Jul 04 2024 05:48:46

-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  CS> I have a few NET 275 member.  Decent fellow.  He mostly needs more
 >  CS> traffic to practice tossiing with.  His origin line apt to be wrong and
 >  CS> his real names setting untested yet.
 >
 > Mind? Mind? I have no mind. We have several SysOps here already. You,
 > Janice, Sean, Mike, Mark (Waldo), and Shawn (former).
 >
 > Increased traffic is always welcome.
 >
 > So, what's this mugg's telnet address and port #. Hard to get stuff to
 > toss about if people cant get to you.

     8<----- RECIPE ELIDED ----->8

 CS> He's still setting up so only know his binkp address.  Not connectable
 CS> yet any other way I think.  Those who can, pop a hello in ASIAN_LINK as
 CS> he's trying to figure out tossing.  He's needing 'stuff to toss to the
 CS> BBS' right now.

 CS> We shall see.

I'll see what eventuates. Asian link, eh? My houste-mate's grand daughter
who is a member of Uncle Sugar's Yachet Club, just sewed on her Crow as
an HM3 and got expedited orders to leave Guam and join an LHS home ported
in Japan via "first available transport". It must be a large vessel - I'm
told it carries up to 4,000 Jarheads and features helicopters and Osprey
VYOL aircraft.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Karaage (Japanese Fried Chicken)
 Categories: Poultry, Herbs, Citrus
      Yield: 3 servings
 
  1 1/2 ts Grated fresh ginger;
           - w/juice
      2 ts Grated or smashed garlic
      2 tb Dry sake
      3 tb Soy sauce
      2 ts Sugar
      4    Skin-on chicken thighs;
           - boned, in 2" chunks
           Peanut oil; for frying
      1 c  Potato starch (katakuriko)
    1/4 ts Fine sea salt
    1/2 ts Black pepper
           Lemon wedge; to serve
           Lettuce and cucumber slices;
           - to serve (opt)
 
  In a shallow baking dish large enough to hold the
  chicken, combine ginger, garlic, sake, soy sauce and
  sugar. Toss chicken pieces in marinade to coat. Cover
  and refrigerate for 24 to 48 hours.
  
  Fill an aluminum or thin stainless steel pot (best for
  quick temperature adjustments), with sides at least 5"
  tall, with about 3" of peanut oil. Heat the oil to
  350ºF/175ºC. Place several layers of newsprint or paper
  towels on a sheet pan.
  
  While the oil heats, place a wire rack over a second
  sheet pan. In a bowl, combine potato starch, salt and
  pepper. Remove one piece of chicken at a time from
  marinade, and tuck in any jagged bits or skin as you
  roll it in starch mixture to coat. Rest it on the rack.
  Repeat with all chicken pieces.
  
  Gently shake off excess potato starch before cooking
  each piece of chicken. Fry 3 or 4 pieces at a time,
  keeping oil temperature around 325ºF/165ºC (temperature
  will fall when you add chicken) and no lower than
  300ºF/150ºC. Fry for about 3 minutes, or until golden.
  Remove from oil using a wire-mesh spoon or long
  chopsticks, and cool on newsprint or paper towels.
  
  When all the chicken has been fried once, increase the
  oil's temperature to 375 degrees. Fry chicken pieces a
  second time, keeping the oil between 350ºF/175ºC and 
  375ºF/190ºC, until the crust is deep golden brown, about
  1 minute. Drain on newsprint or paper towels.

  This second frying makes the coating stay extra crisp,
  even if you don't serve it immediately.
  
  Serve hot or at room temperature, with a lemon wedge,
  and lettuce and cucumber slices for a cool, fresh
  contrast, if you like.
  
  Recipe from: Kunyan
  
  Adapted by: Hannah Kirshner
  
  Yield: 2 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Soy sauce makes it Chinese... or Inuit!
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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