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Locked on 04/08/2007 12:03:14 AM PDT by Admin Moderator, reason:
Continuing discussion: |
Posted on 03/09/2007 8:53:08 PM PST by mom4kittys
Edited on 03/09/2007 9:36:53 PM PST by Admin Moderator. [history]
Thread Number Two
TMZ must be updating 'cause their page is coming up blank.
Thank you Fatima, prayers are always appreciated :)
I just got a blank too.
You just have to hope that the old English/British legal system on which ours is based and on which the Bahamas is based, are comparable on some of these well established procedures.
The new stuff, like DNA and parental rights may differ, but perhaps the old jurisprudence is similar.
fingers crossed.
I don't know if anyone posted it or not Freedom'sWorthIt or if this is the segment that you wanted, but here you go.
""""""I just like 'em healthy...not passing out or forgetting my name. lol""""
You mean, like in the grocery store?
I'll be on the lookout for one Dr. Scarpetta!
Still spending Smith's money!!!!!!!!!!!!!!
That was a good interview. Thanks for posting it.
I had to earn my pay today.
Is Howieanna still a free gay man and still sole owner of Anna Inc.?
"You mean, like in the grocery store?"
Lost ya....
I'm close to Larry's age group--but old enough to be his big sister lol!, but I think O'Quinn is very handsome.
TMZ is back up, but with the same page as from earlier today.
Howie and his LIARS FOR HIRE are panicking, trying to avoid the DNA test.
I was trying too.
"Is Howieanna still a free gay man and still sole owner of Anna Inc.?"
Think so. CTV said DNA test has been ordered, but HKS is going to appeal tonight. On hold for firm report.
JO came out with both barrels on HKS. Says he has the goods.
""""""I just like 'em healthy...not passing out or forgetting my name. lol""""
You mean, like in the grocery store?
(Lost ya....)?????????????
No you didn't! LOL
I've been on the phone spinning my wheels, but now for some refreshments!
Steamed Pork Bao Buns Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Chinese
2 tablespoons oil
1/3 cup finely chopped scallions
1 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
3 cups char siu pork (barbecue pork), finely chopped
1 tablespoon cornstarch
2 (11-ounce) cans breadstick dough
1 head Napa cabbage
In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm.
This looks interesting:
Alain's Sweet and Spicy Asian Drumsticks Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Drumsticks
2 cups orange juice
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
12 chicken drumsticks
2 tablespoons Essence, recipe follows
2 teaspoons salt
2 tablespoons chopped cilantro leaves
1 tablespoon toasted sesame seeds
Preheat the oven to 375 degrees F.
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 minutes.
Season the drumsticks with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven, and cook until the chicken is cooked through and caramelized, about 40 to 45 minutes. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
I don't know about you guys, but I feel like having scalding hot tea w/lemon and honey...with a shot of whiskey on the side.
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