Subj : Re: Participation
To   : Dave Drum
From : Sean Dennis
Date : Sun Jan 26 2025 17:22:33

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

DD> That's a double edged sword. With fewer poster the signal to noise is
DD> much improved except for visits from our favourite schizo.

I agree with you but knowing the remaining participants here, I'd think the
rules don't have to be so strict as they needed to be 35 years ago.  It
seems I am wrong.

DD> Have to took a look at it. Here's my favourite teriyaki chicken thing.
DD> I gave my instant pot to my sister-in-law si I just do this one in my
DD> stovetop non-stick wok-ish skillet.

DD>       Title: Citrus Chicken & Rice Teriyaki

That looks good.  I like the Instant pot for what it does to meats.  Even
with dentures, I still have to be careful but I am so looking forward to a
steak (medium rare, please).

Speaking of meats...

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bratgans (Roast Goose)
Categories: Poultry, Swabia, Germany
     Yield: 4 Servings

          From the Ries area.
     1 md Young goose
   1/2 ea Delicious apple, sliced,
          -cored, and cut into pieces

MMMMM-----------------------SEASONING MIX----------------------------
     2 T  Salt
     1 t  (level) pepper
     1 t  Marjoram
     1 t  (level) mugwort
          (and nowadays also some
          -'Fondor'*)

 Clean the goose and remove any remaining feather shafts. Season,
 inside and outside, with the seasoning mix.  Put the bird,
 breast-side down, into a very large roaster, along with any loose fat
 as well as the stomach, heart, and chopped up wings. Put the apple
 inside the goose. Add water to a depth of 1/5 of an inch. Roast at
 475 degrees F to start out with, and then at 390 degrees F,
 frequently turning and basting with pan juices, until brown and
 crispy.  Skim the fat off the pan juices, and thicken the gravy.
 Remove the goose from the roaster, and adjust seasoning with more of
 the above seasoning mix.  Put on a broiler pan, and briefly broil at
 570 degrees F so the skin gets extra crisp. Serve with potato
 dumplings and 'Blaukraut' (red cabbage). Serves 4. From:
 D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
 Zeitungsverlag, Kempten. 1976. (Translation/Conversion:  Karin
 Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

MMMMM

-- Sean

... I got gas for 99 cents today...but it was from Taco Bell.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)