----------------------------------------------------------------------------------
@MSGID: 156415.cooking@1:2320/105 2adf9b64
@REPLY: 1:396/45.28 1b7d3475
@TZUTC: -0500
@PID: Synchronet 3.20a-Linux master/acc19483f Apr 26
202 GCC 12.2.0
@TID: SBBSecho 3.20-Linux master/acc19483f Apr 26
2024 23:04 GCC 12.2.0
@BBSID: CAPCITY2
@CHRS: ASCII 1
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I once bought a car at one of those "Buy Here Pay Here" thieves. They
DD> wouldn`t sell it for ca$h since the usurious interest is how they make
DD> their money. I did the math and found with the price of the vehicle
DD> and the payments it would add up to a bit over 2X tha ca$h price.
DD> Since my state has a law that prohibits penalties for early pay-off
DD> there was not one thing they could do when my first instalment was
DD> for the entire price of the car plus one period`s interest. Just
DD> give me the title and grumble to themselves.
RH> We`ve never bought from those places, going with Car Maxx once and
RH> dealerships other times. My parents financed the loan on the car they
RH> sold us the only time we`ve done a private sale.
I only bought from then because it was a vehicle I wanted, in good shape
and priced right - if I didn`t have to pay the usurious interest. First
thing I did after getting the title was locate and remove the Lo-Jack
device. Just in case. Bv)=
DD> I`ve met that "Lake effect" sone in a number of locations - Chicago
DD> area, Detroit/Toledo region, and around the "Mistake on the Lake",
DD> Cleveland.
RH> Makes me glad we don`t live up there. We might get a dusting of snow or
RH> ice once or twice during the winter but most often it`s gone the next
RH> day. Not like the year we got 18" on the coast--Steve had to hike out
RH> to the local supermarket for some supplies but we didn`t lose power
RH> during it.
DD> Sounds like my area last year. What climate change? I hope Wake Forest
DD> is at enough elevation that it doesn`t suffer the rising seas that are
DD> plaguing New Bern, Beaufort and Jacksonville.
RH> We have a few rivers that can get pretty high but no major flooding
RH> like the coastal areas get. We`re about 150 miles inland so don`t have
RH> to worry (yet) about rising sea levels.
Be gld you don`t live in Nawlins or Sanibel Island, FL.
DD> AutoZone reuires their delivery drivers to back-in when parking since
DD> it is safer when pulling out. The only exceptions allowed are if one
DD> can pull straight ahead from the parkig spot (no obstacles like a
DD> parking block or other impediment).
RH> Smart, I`ll have to ask our (retired) UPS driver if they have a similar
RH> rule.
DD> I seldom see their big Buster Brown box trucks parked in a parking lot
DD> or on the street. On the street they (and Fed-Ex) pull as close to the
DD> curb as they can, turn on the 4-ways and take the package to the
DD> address. Then return and drive straight away.
RH> And one of the local drivers stops to give the dog across the street
RH> from us a treat.
Keep the pooches friendly and you won`t get bit. Bv)=
DD> 8<----- SLICE ----->8
RH> We tried a new sushi place yesterday for Father`s Day--got some spicy
RH> fried chicken "nuggets" on greens, a California roll with scallops and
RH> a shrimp tempura roll. All good, but not quite as good as Taste of
RH> Japan up in West Henrietta, NY. Nancy introduced us to that place; we
RH> try to stop in every so often when we`re in the area.
DD> I`ve tried to like sushi as a dish several times. It will never be one
DD> of my favourites, apparently. I like amlost mall of the things that go
DD> into it - from the rice which gives it its name, to the various veg
DD> and meats, etc wrapped up in the sushi rice. Individually. Even the
DD> sashimi (raw fish) at least some of it. Just not as a "dish" or
DD> entree.
DD> My favourite Japanese thing, overall, it tempure.
RH> It took a trip to ToJ for Steve to develop a liking of it. I`d had a
RH> bit here and there over the years, enough to know I like it, but never
RH> a whole meal of it.
DD> This is one of my favourite Japanese entrees. I discovered it at Osaka
DD> Restaurant on my city`s west side. Came home asnd whistled up the
DD> recipe. Haven`t made it on my own yet - but it doesn`t look too tough.
DD> Bv)=
RH> Looks good, aand not that hard to make.
DD> Title: Chicken & Lettuce Yakisoba
DD> Categories: Poultry, Greens, Pasta, Sauces
DD> Yield: 2 servings
It`s really easy. More prep work than anything.
Hee`s another Japanese thing I have eaten out but not made on my own.
Once again, the prep is lengthy but the results seem to be worth it.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Honetsukidori (Grilled Seasoned Chicken Maryland)
Categories: Poultry, Vegetables, Herbs
Yield: 2 servings
2 Chicken Marylands (leg
- quarters)
4 tb Chicken oil (schmaltz)
2 ts Garlic grated
1 ts Salt
1/2 ts Dashi powder
1 ts Ground white pepper
1 ts Soy sauce
MMMMM------------------------CHICKEN OIL-----------------------------
300 g (3/4 lb) chicken skin in
- bite-size pieces
1 cl Garlic
12 g Knob ginger
MMMMM--------------------------TO SERVE-------------------------------
Cabbage leaves cut in large
- bite size pieces
Place the chicken Maryland on a cutting board facing the inside of the
leg up. Using a sharp knife, make incisions along the bone.
From the opening made by the incisions, insert the tip of your knife
between the bone and the flesh, then slide the tip of your knife along
the bone so that the flesh detaches from the bone leaving the bottom
part of the bones intact with the flesh. Detach the flesh in the same
way on both sides of the bones all the way (see the video). Repeat for
the other chicken maryland.
Use a fork to poke holes on both sides of the chicken maryland.
MARINATE CHICKEN: Mix the salt and the dashi powder well.
Place the butterflied chicken maryland pieces on the cutting board and
rub half of the grated garlic all over the surface of the chicken.
Turn the chicken over and do the same with the rest of the garlic.
Rub half of the salt with dashi powder all over the chicken, then do
the same on the other side of the chicken.
Sprinkle half of the pepper over the chicken and rub the surface. Do
the same on the other side of the chicken with the remaining pepper.
If using soy sauce, sprinkle the soy sauce over the chicken flesh,
and rub the soy sauce into the flesh.
Place the chicken pieces on a tray, cover the tray with cling wrap,
and place it in the fridge for minimum 6 hours, preferably 1 day.
MAKE CHICKEN OIL: Using the side of the knife, smash the garlic and
the ginger.
Heat a wok (or a deep-frying pan) over medium heat. Put the chicken
skin pieces into the wok and spread them as much as possible to
minimise the overlap.
Cook for about 15 minutes, stirring the skins from time to time. As
the oil comes out of the skins, the skin shrinks a lot and the colour
changes to brown (note 4).
Add the garlic and the ginger to the wok and cook for further 5
minutes. Turn the heat off and collect the chicken oil through a
sieve.
COOK AND SERVE HONETSUKIDORI: Heat the oven griller/broiler to high.
If you have 2 small trays, cook a chicken on each tray. If not, use
one larger tray.
Spread 2 tablespoons of Chicken Oil on each tray (total 4 tablespoons
for 2 chickens). If using one tray, spread 2 tablespoons of Chicken
Oil on right half area of the tray, another 2 tablespoons of the oil
on the left half area. Place each chicken on the oil, skin side down.
Place the trays under the grill/broiler, about 10cm/4" below the heat.
Cook for about 10 minutes until the surface of the chicken starts
browning.
Turn the chicken over and cook on the skin side for about 10 minutes.
The surface of the skin should start browning and become crunchy.
Remove the trays from the oven grill.
Transfer the chicken to a serving plate, skin-side down. Pour the oil
accumulated in the tray over the chicken. Pile the cabbage pieces on
the side. Serve while hot, with a pair of scissors and a small piece
of baking paper (or aluminium foil) to hold the leg.
HOW TO EAT HONETSUKIDORI: Wrap the end of the leg with the paper/foil
and hold it with your left fingers (for the right hander). Using the
scissors, cut the meat on both sides of the bones, perpendicular to
the bone, with about 2.5cm/1" interval. Then, cut the meat along the
bones. As you cut, a bite-size chicken piece comes off the bone.
Dip the piece of chicken in the oil on the plate and eat it. You can
also dip a piece of cabbage in the oil to eat. At the end, grab the
chicken bone and bite the meat off it. This is the best part.
Yumiko Maehashi
Makes: 2 servings
RECIPE FROM:
https://japan.recipetineats.com
Uncle Dirty Dave`s Archives
MMMMM
... Why do they keep moving my paperwork from the dining-room table?
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
SEEN-BY: 1/120 18/0 50/109 116/17 18 116 123/0 25
126 160 180 200 755 3001
SEEN-BY: 135/115 153/7715 154/10 220/6 222/2
240/1120 250/1 275/1000 301/1
SEEN-BY: 450/1024 463/68 467/888 712/1321 2320/0
105 107 304 401 905 3634/0
SEEN-BY: 3634/12 24 27 56 57 119 5001/100 5005/49
5019/40 5020/715 828 830
SEEN-BY: 5020/848 1042 4441 12000 5030/49 1081
5053/51 5054/8 5061/133
SEEN-BY: 5075/128 5083/444
@PATH: 2320/105 3634/12 5020/1042 4441