Am I getting out?
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Skenks Express (1:275/100)

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)

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)

Carol Shenkenberger wrote to All <=-

TZUTC: -0400
MSGID: 213.cooking@1:275/100 2b30f58b
PID: Synchronet 3.15b-Win32 Oct 17 2011 MSC 1200
TID: SBBSecho 2.12-Win32 r1.203 Oct 8 2011 MSC 1200
Am I getting out?
xxcarol
-+- SBBSecho 2.12-Win32
+ Origin: Skenks Express (1:275/100)

SEEN-BY: 1/110 120 4/0 18/0 200 88/0 90/0 1 92/1 104/119 105/81 106/201 SEEN-BY: 116/116 120/302 616 123/0 10 25 126 160 180 200 755 3001
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PATH: 275/100 153/7715 3634/12 154/10 221/6 341/66 902/26 90/1 229/426 18/200

Coming in loud and clear here at the Outpost.

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

Title: Oriental Chicken Livers
Categories: Appetizers
Yield: 4 Servings

1/2 lb Chicken livers, halved
1/3 c Soy sauce
1/2 c Flour
2 tb Oil
1 sm Onion, sliced

Marinate livers overnight in soy sauce. Remove livers from marinade,
coat with flour, discard marinade. Heat oil in frying pan, add liver
and onion slices. Saute until tender and brown. Serve hot.

MMMMM

-- Sean

... Energizer bunny arrested. Charged with battery.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: testing?
By: Mick Maning to Carol Shenkenberger on Sun Aug 25 2024 09:47 pm

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

hanks Mick! I'll move to the right echo. I'm reading a blizzard of docs
--- SBBSecho 2.12-Win32
* Origin: Shenk's Express (1:275/100)

Re: Re: testing?
By: Dave Drum to Carol Shenkenberger on Mon Aug 26 2024 10:11 am

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.

Thanks! I took a bad crash.

Not up to anything fancy yet.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenk's Express (1:275/100)