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Message   JIM WELLER    MICHAEL LOO   crank phones   August 5, 2019
 9:48 PM *  

-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> When was the last time you saw a
 ML> crank phone? I've seen some, over 50 years ago, but
 ML> I don't recall having used one.

I've used them. Our very first phone was the crank style. It was
replaced by a rotary phone when the local phone company was
swallowed up by Bell in the 1950s while I was in public school. I
still remember the old number: two long rings and two shorts. My
buddy who was on the same party line was 5 shorts. Because there
were over a dozen parties on our line, my calls were very infrequent
and restricted to one minute by my parents.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chiles Toreados Roasted Jalapeno Salsa
Categories: Salsa, Mexican
  Servings: 4

      1 TB canola oil
      8    jalapenos, stemmed and
           roughly chopped
      1 lg onion, roughly chopped
    1/8 ts salt
    1/8 ts pepper
      3 TB soy sauce

A great salsa is made with simple and few ingredients. Nothing
fancy.  Typically, a chile toreado is a raw jalapeno or Serrano
chile gently pressed and rolled in between the palms of your hands.
This releases the seeds and softens the veins from inside the chile
to intensify the heat. Chiles toreados are eaten in alternating
bites with a main meal.  Whether it's a carne asada taco,
quesadilla, a brothy fideo or simply rolled in a corn tortilla.

A salsa made with chiles toreados is just as quick and simple as
rolling in between the palms of your hands. All it takes is salt,
pepper and a few drops of soy sauce. If you don't have soy sauce,
lime juice will do.  To get the large marinated chile pieces, finish
off the salsa by mashing and serving the ingredients in your
molcajete (Mexican style mortar and pestle).

In a medium skillet, heat oil over medium high heat, add chopped
jalapenos and onions and fry until jalapeno skins begin to blister
and char. Remove from heat. Add salt, pepper and soy sauce. Stir and
transfer to molcajete (mortar and pestle). Grind ingredients in
molcajete to desired consistency. Serve over tacos or as an
accompaniment to grilled meats.

Ericka Sanchez

  From: Nibblesandfeasts.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Apple unveils new iPhone app: it lets you talk to people on the phone

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