• testing?

    From Carol Shenkenberger@1:275/100 to All on Sun Aug 25 19:31:02 2024
    Am I getting out?
    xxcarol
    --- SBBSecho 2.12-Win32
    * Origin: Skenks Express (1:275/100)
  • From Mick Maning@1:229/308 to Carol Shenkenberger on Sun Aug 25 21:47:21 2024
    Am I getting out?
    xxcarol
    --- SBBSecho 2.12-Win32
    * Origin: Skenks Express (1:275/100)
    * Origin: Skenks Express (1:275/100)

    Yes. Yes you are.


    .....
    Mick Manning
    SysOP- Central Ontario Remote Talisman
    centralontarioremote.net:4600


    --- Talisman v0.54-dev (Windows/x64)
    * Origin: Central Ontario Remote Talisman BBS (1:229/308)
  • From Dave Drum@1:18/200 to Carol Shenkenberger on Mon Aug 26 10:11:00 2024
    Carol Shenkenberger wrote to All <=-

    Am I getting out?
    xxcarol

    When s your enlistment up? Bv)=

    Your query made it to Outpost, Sestar and Capitol City - all three od
    the boards on my daily routine. Bv)=

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

    Title: Shrimp Cantonese (aka Shrimp in Lobster Sauce)
    Categories: Oriental, Seafood, Poultry, Pork, Wine
    Yield: 4 Servings

    1 lb Shrimp; shelled, tailed,
    - deveined, rinsed, and
    - towel dried
    1 Egg white
    +=BEATEN WITH=+
    1 ts Cornstarch
    3 tb Vegetable oil
    8 oz Ground pork
    4 ts Salted black beans
    2 tb Garlic; minced
    1 ts Fresh ginger; minced fine
    2 Scallions; minced
    5 ts Soy sauce
    2 tb Dry sherry or rice wine
    1/4 ts Sugar
    1/2 c Chicken broth
    1 tb Cornstarch
    +=DISSOLVED IN=+
    2 tb Cold chicken broth
    1 lg Egg
    +=BEATEN WITH=+
    2 ts Sesame oil

    Beat egg white with cornstarch. Add shrimp, mix well,
    and refrigerate for at least 15 min or up to an hour.
    Stir-fry in 3 T oil just until done. Remove to a
    warming oven with a slotted spoon.

    In the same oil (if it's not too yucky) brown the
    pork. Add next 8 ingredients. Bring to a boil and add
    cornstarch-water. Return to the boil and cook until
    thickened. Remove pan from heat and stir in the egg;
    fuss with the mixture so the egg becomes thin
    filaments rather than a big glob in the middle of the
    pan. Stir in the cooked shrimp and toss with the
    sauce. Serve immediately.

    You may substitute 1 1-1/2# steamed, cut-up lobster
    for the shrimp to make Lobster Cantonese (or Lobster
    in lobster sauce). This will serve 2-3.

    Adapted from a recipe by Ken Hom and posted by Michael Loo

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Adding pork changes it from good to very good.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)