Subj : Taglines was: Aging Out
To   : Shawn Highfield
From : Dave Drum
Date : Tue Dec 10 2024 10:40:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> got a mice phone at a rummgae sale that was locked to a different
 DD> (from AT&T) company. He performed what he called a "jailbreak" on it
 DD> and I used it up until there was no non 5G cell service left.

 SH> Nice.  You got it working as we laughed at each other's kitchens via
 SH> email. :)

Actually turned out to be pretty easy as long as I used GMail (which
is built into Android phones.  Bv)=

 DD> I've got (currently - just looked) 4644 taglines in two categories -
 DD> cooking/culinary and general. Snagging taglines is pretty easy in
 DD> Synch Term. Except if the tagline I want is in a message entered by
 DD> SLMR. Then I have to resort to brute force (type it in) to add it.  Bv)=

 SH> Laugh, or when I use sempoint's built in tagline manager as it put them
 SH> all in the origin line. :)

Are you "pointing" now? I kinda miss your old BBS. But I'll bet you're 
glad to  not have to do all dat work any longer.  Bv)=

 SH> ... If this is dying, I don't think much of it.

I don't mind dying. I just want to be somehwere else when it happens.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Georgian Funeral Rice (Shila Plavi)
 Categories: Lamb/mutton, Vegetables, Rice, Wine, Cheese
      Yield: 4 servings
 
      2 tb Vegetable oil
     12 oz Boneless lamb leg or loin;
           - trimmed, in 1/2" chunks
  1 1/2 ts Salt; more to taste
      1 lg Onion; fine chopped
  1 1/2 c  Short-grain rice
      1 tb + 1 ts caraway seeds; fine
           - ground
      1 tb Fresh ground pepper; more
           - for garnish
      1 ts Dill seeds (opt)
    3/4 c  Dry wine
  3 1/4 c  Meat stock; divided
      1    Bay leaf
      3 tb Unsalted butter; room temp
      1 c  Coarse grated pecorino;
           - more for garnish
 
  To a pot set over high heat, add the oil. When it’s
  shimmering and hot, add the lamb, sprinkle with the
  salt, and cook, stirring every minute or so, until
  browned with a few pink spots remaining, about 5
  minutes. Turn the heat to medium-high, add the onions,
  and cook, stirring occasionally, until they’re soft and
  translucent (but not browned), about 7 minutes more.
  
  Add the rice and cook, stirring continuously, until
  coated in oil and translucent, about 2 minutes. Stir in
  the caraway, black pepper, and dill seeds if using, then
  pour in the wine and cook, stirring continuously, until
  the liquid has mostly evaporated, about 1 minute more.
  Turn the heat to high and add 1½ cups of the stock and
  the bay leaf. When the liquid boils, turn the heat down
  to maintain a strong simmer and cook, stirring every
  minute or so, until most of the liquid has evaporated,
  6-8 minutes. Add the remaining stock, return the liquid
  to a boil, then simmer, stirring frequently, until the
  rice is cooked to your liking, about 8 minutes for al
  dente or 11 for soft. Remove from the heat.
  
  Add the butter and pecorino and stir until both have
  melted, about 1 minute. Season the shila plavi with salt
  to taste, then serve immediately, sprinkled with more
  pecorino and black pepper.
  
  NOTE: An equal weight of ground lamb, though
  nontraditional, may be substituted with excellent
  results.
  
  Nobody knows how shila plavi came to be associated with
  funerals-even Georgian food historians are stumped. But
  if Occam's razor is to be believed, it's probably
  because the dish is so deeply soothing that it makes a
  wonderful balm against hardship and grief. So live a
  little, and eat Georgian funeral rice.
  
  By Benjamin Kemper
  
  SERVES 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Eat right, exercise regularly, die anyway.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.