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|    comp.ai    |    Awaiting the gospel from Sarah Connor    |    1,954 messages    |
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|    Message 538 of 1,954    |
|    NeuroDimension to All    |
|    Re: JOB: US FL - AI Software Company See    |
|    31 Dec 04 21:15:09    |
      XPost: comp.ai.genetic, comp.ai.neural-nets       From: support@nd.com              then stir fry in hot oil for till brown - about 1 minute, remove.        Stir-fry the vegetables.        Put the meat back into the wok and adjust the seasoning.        De-glaze with sherry, cooking off the alcohol.        Add broth (optional) cook a few more minutes.        Add the cornstarch, cook a few minutes till thick,        then place the stuffing into a colander and cool;        2 hours       Wrap the rolls:        Place 3 tablespoons of stuffing in the wrap, roll tightly -        corner nearest you first, fold 2 side corners in,        wrap till remaining corner is left.        Brush with egg, seal, and allow to sit on the seal for        a few minutes.       Fry the rolls:        325° if using egg roll wraps, 350° for spring roll wraps.        Deep fry in peanut oil till crispy golden brown, drain on paper towels.                            Lemon Neonate              Turkey serves just as well, and in fact even looks a bit like a       well-dressed baby. By the time you turn the child?s breast into       cutlets, it will be indistinguishable. The taste of young human,       although similar to turkey (and chicken) often can be wildly       different depending upon what he or she has consumed during its       10 to 14 months of life...              4 well chosen cutlets (from the breasts of 2 healthy neonates)       2 large lemons (fresh lemons always, if possible)       Olive oil       Green onions       Salt       pepper       cornstarch       neonate stock (chicken, or turkey stock is fine)       garlic       parsley       fresh cracked black pepper              Season and sauté the cutlets in olive oil till golden brown, remove.       Add the garlic and onions and cook down a bit.       Add some lemon juice and some zest, then de-glaze with stock.       Add a little cornstarch (dissolved in cold water) to the sauce.       You are just about there, Pour the sauce over the cutlets,        top with parsley, lemon slices and cracked pepper.       Serve with spinach salad, macar              --- SoupGate-Win32 v1.05        * Origin: you cannot sedate... all the things you hate (1:229/2)    |
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