Subj : Re: Jerky was: 8/29 More
To   : Dave Drum
From : Sean Dennis
Date : Thu Sep 05 2024 17:07:36

-=> Dave Drum wrote to Sean Dennis <=-

 DD> I always thought "pogey bait" was a Marine Crotch term. I was mistook,
 DD> I see.

When I was born, my birth father was a Marine and later he joined the Army
so you're not wrong.

 DD> Back in the day when new drivers were licensed in Illinois and took the
 DD> "road/driving test" in a car with a slush box their license would show
 DD> a restriction to "automatic shift only". My last manual transmission
 DD> was a BMW 7-series with a 6 speed manual. I got the car by running my
 DD> mouth when I should have been listening. I didn't keep it for long
 DD> since it's gas-hog V8 vouldn't seem to manage better than 5 mpg. My
 DD> nephew bought it to use in "drifting" competitions.

I bet it was a 740, right?  My friend has a 740il that's like a 70s
station wagon in size.  Same six-speed as yours, I'd bet.

 DD> An aquaintance was shopping new cars and was amazed that a manual
 DD> tranny was an extra-cost option for the Chrysler he was considering.
 DD> Bv)=

I'd like to get a 2025 Nissan Versa S, which comes with a 5-speed like my
2016 Versa that was totaled by an accident in 2019.

I know Volkswagen Golfs and Toyota Corollas come with stick.

 DD> I like the Beemer's 8-speed shiftless box.

After dropping $2600 to rebuild my Pathfiner's auto transmission only to
have it short out and then total the car in a fire, I'm not a huge fan of
auto transmissions anymore.

 DD> My main database is titled "Echomail" and is recipes I have gathered to
 DD> post here or have posted here.

I just happened on accidentally collecting recipes.  I can't find a recipe
manager for Linux that works as well as MM with a DOS emulator.

 DD> Looks good. Here's another

That looks good and just slightly Southern.

Something random from Mr. Ceideburg...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Afghan Chicken
 Categories: Poultry
      Yield: 6 Servings
 
           Stephen Ceideburg
      2 lg Cloves garlic
    1/2 ts Salt
      2 c  Plain, whole-milk yogurt
           Juice and pulp of 1 large
           -lemon, 3 to 4 tablespoons
    1/2 ts Cracked black pepper
      2 lg Whole chicken breasts, about
           -2 pounds
 
  Long, slow marinating in garlicky yogurt tenderizes, moistens and
  adds deep flavor, so you end up with skinless grilled chicken that's
  as delicious as it is nutritionally correct. Serve with soft pita or
  Arab flatbread and fresh yogurt.
  
  Put the salt in a wide, shallow non-reactive bowl with the garlic and
  mash them together until you have paste. Add yogurt, lemon and pepper.
  
  Skin the chicken breasts, remove all visible fat and separate the
  halves. Bend each backward to break the bones so the pieces win lie
  flat. Add to the yogurt and turn so all surfaces are well-coated.
  
  Cover the bowl tightly and refrigerate. Allow to marinate at least
  overnight, up to a day and a half. Turn when you think of it.
  
  To cook, remove breasts from marinade and wipe off all but a thin
  film. Broil or grill about 6 inches from the heat for 6 to 8 minutes
  a side, or until thoroughly cooked. Meat will brown somewhat but
  should not char. Serve at once.
  
  From the San Francisco Examiner, 6/2/93.
 
MMMMM
 
-- Sean

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