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)