Re: [CH] Fwd: You should know-you're one of the 12
Dave Drum (xrated@cityscape.net)
Mon, 20 Sep 1999 07:43:24 -0500
MReese4943@aol.com wrote:
>
> This is the subject of a message I just got from Roy S., referring to his
> post about 12 neurotics. This really pi**es me off. I didn't join in any of
> the nonsense that he started, posted one little thing that was meant to be
> funny, and now I'm being attacked in my personal mail by this idiot. I've
> stayed out of this until now, but enough is enough.
>
> Marilyn
>
> ----------------------------------------------------------------------
>
> Subject: You should know-you're one of the 12
> Date: Sun, 19 Sep 1999 18:11:43 -0700 (PDT)
> From: Roy Stiel <roystiel@yahoo.com>
> To: MReese4943@aol.com
>
> Date: Sat, 18 Sep 1999 15:52:12 EDT
> From: MReese4943@aol.com
> Subject: Re: [CH] Post something useful
>
> In a message dated 09/18/1999 8:50:35 AM Pacific
> Daylight Time,
> roystiel@yahoo.com writes:
>
> <<
> Update:
> So far I have counted 12 neurotics on this list.
> >>
>
> An activity which in itself is somewhat neurotic.
Don't sweat it too much, Marilyn. We've started a fund which will pay
for Ol' Roy to have a pane of glass installed in his navel so that he
can see where he is going.
Just pump the <DEL> key on his posts and go on. Or, if you're a
digester use the <PAGE DOWN> key to ditch his stuff and seek
intelligence. <GGG>
Just to get back to peppers - here's a sauce I made up this week end.
It's not loaded with chiles - but, it's pretty flavourful. I use it on
lots of things.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Red Pepper Sauce
Categories: Emeril, Peppers, Sauces
Yield: 2 Cups
2 tb Olive oil
3 Medium-large red bell
Peppers, roasted and cut up
Coarsely
1/4 c Coarsely chopped onions
2 ts Minced garlic
1 ts Chopped fresh basil
1 ts Salt
1/8 ts Cayenne pepper (or more)
3 Turns freshly ground black
Pepper
2 c Basic Chicken Stock
2 tb Heavy cream
Combine the oil, roasted peppers, onions, garlic, basil, salt,
cayenne, and black pepper in a medium saucepan over high heat and
cook for 3 minutes. Stir in the stock and the cream and bring to a
full boil. Reduce the heat and simmer, stirring occasionally, for
about 8 minutes.
Remove from the heat and puree in a food processor or blender for
about 2 minutes. Serve immediately or store, refrigerated, in an
airtight container for up to 24 hours. Reheat in a saucepan over low
heat.
Yield: 2 cups
SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK
SHOW
#EMIB22 - WINTER VEGETABLES
Format by Dave Drum - 11 October 98
MMMMM
ENJOY!!!
--
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider