With a reputation like that, who needs vandalism?
Pretty much. The town officials vandalized us all on their own.
In larger communities, that's what town
officials do best.
Neither can most folks.
I know a bunch of drummers, but none of them play timpani.
Oh ...? Even timpani playing isn't rocket science.
Jazz and pop mostly, and those guys don't play the kettles. Vibes sometimes.
Timpani players occasionally get gigs, though.
That makes up for a lot.
He and Bricusse did a lot of stuff, including
that Gene Wilder movie that has Pure Imagination
in it.
The original Willy Wonka and the Chocolate Factory. Roald Dahl if memory serves.
Yeah - I looked up "Charlie and ..." and
the descriptions didn't jibe until further
digging was done. Anyhow, I'd played Pure
Imagination without having any notion about
what it was really about.
Oh? You're drawing conclusions based on a
sample of, say, one?
More like a dozen, if you include opera people.
Who said anything about opera people? No
wonder your opinion of musicians is so low.
It's like not liking mussels because of the sand.
One's even a conductor, or does that make it even worse?
Probably. Anyhow, most conductors are only
semiconductors at best, and having had an
operatic career doesn't much help.
Once upon a time, alcohol was banned. Not that it stopped anyone.
Alcohol has been banned only for brief
catastrophic periods in history. The effects
of banning the stuff were worse than those
of the alcohol itself.
Unless of course you were a bootlegger; bootleggers made out like the bandits they often were.
Sometimes they were killed, too.
a- salt and blarney.
Trying to shank my chain?
Veally reaching on that one, dude.
At least not trying to skirt the issue.
Were I a g/f person, I'd not risk eating
them unless they were certified, but that's
not really an issue.
Many are, come to think.
Certified macaroons, or certified maroons?
Certified gluten-free, but maroons can apply too.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Kathy Pitts' Fajitas
Categories: Mexican, Beef
Yield: 4 servings
1 1/2 lb Beef skirt steak*
1 c Beer
1/2 ts Liquid smoke
2 Lime's juice
2 tb Worcestershire sauce
1 tb Soy sauce (opt'l)
pn Cumin
pn Mexican oregano
Pepper; black or lemon
Garlic powder
This Tex-Mex favorite was around LONG before the yuppiefood industry
snagged it, and turned it into a cliche. This is our version of the
dish, which is (I think) pretty close to the original. Our marinade
for this changes from time to time, depending on the mood of the
cook, the contents of the pantry, and perhaps the phases of the moon,
so feel free to fuss with it.
Skirt steak is the diaphragm of the beef, a long very stringy cut of
meat that accounts for the name of the dish (trans. "sashes"). It
used to be dirt cheap, and was poor folks fare until the food
faddists discovered it.
(Depending on where you live, this cut may either be easily found at
your market, or require a special order with the butcher. In a
pinch, you could substitute flank steak, just don't tell me about it
:-) ) To be tender, the meat demands VERY careful handling. Arm
yourself with a small, sharp knife, and obsessively trim off ALL the
fat, and as much of the silvery membrane surrounding the exterior of
the meat as you can manage. This can take a while, but be persistant.
The more you trim, the better the finished product.
Place the meat in a deep non-metallic pan, and cover with a mixture
of the remaining ingredients. Marinate the meat, turning
occasionally for at least 2 hours (overnight is better). When the
exterior of the meat is grey, it's ready to cook.
The soy is NOT authentic, but since Ninfa's, the Tex-Mex restaurant
chain that originally popularized the dish uses it in THEIR marinade,
I sometimes do, too. It gives the finished dish a nice shiny glaze.
To cook, fish the meat out of the marinade, and dry well. Season the
exterior with a liberal quantity of cracked black pepper (lemon
pepper is good, too), and garlic powder (not salt).
Grill over a medium-hot charcoal fire (best), or broil or grill
indoors. Either way, be VERY careful not to overcook the meat. If
you cook skirt steak beyond medium rare, it will be the toughest cut
of meat imaginable. Since the steak itself is quite thin, cooking
time will be brief. To serve, cut into thin, slanting slices, carving
against the grain of the meat.
The Accompaniments
Fajitas are generally accompanied by sauteed or grilled onions and
sweet green peppers (you can saute the onions and peppers well in
advance, and re-heat on the grill if you are doing the dish outdoors).
Also served is Pico de Gallo, a fresh tomato based salsa.
You will also need a stack of the best flour tortillas you can find.
Some refried beans on the side would be nice, too.
Other possible accompaniments include guacamole or sliced avocados,
lime wedges to squeeze over everything, shredded cheddar cheese, sour
cream.
To eat, take a few slices of meat, and lay on a tortilla. Top with
the sauteed onions and peppers, pico de gallo, and whatever else
suits you.
Fold into a soft taco, and enjoy.
Kathy in Bryan, TX
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)