talk.ret3.net
ret3.net:talk:how we got the clap
http://talk.ret3.net/tm7.html
Ret3net:talk:how we got the clap. How We Got the Clap. The word applause comes to us from the Latin applaudere, meaning to strike upon or clap. In addition to having a lasting term for the practice, the Romans had a tidy system for doing it, some parts of which may look familiar. In the case of general mild approval, there was finger snapping. At's cool daddio. If the subject was better than that, there was your bog-standard palm-smacking style. The Emporer Aurelian, though, favored the hanky wave instead.
cook.ret3.net
ret3.net:cook:braciole
http://cook.ret3.net/braciole.html
Cooking twine (or cotton thread or string). Chuck, round, or rump roast (chicken breast or thigh work, too). Grated Romano or Parmesan cheese. 1Slice, then tenderize meat until it is about 1/8 inch thick. 2Cut meat into 3 inch by 5 inch pieces. 3Rub one side of each piece with minced garlic. 4Sprinkle rubbed side with grated cheese. 5Roll each piece up, securing it with twine. 6Optional: Cover and refrigerate over night (enhances flavor). 7Add rolls to lightly oiled skillet, leaving room around each.
cook.ret3.net
ret3.net:cook:pizza frita
http://cook.ret3.net/frita.html
1/2 packet active dry yeast. 2/3 cup warm water. 2 teaspoons olive oil. 1 cup cinnamon sugar. 1Mix warm water and yeast in bowl, allow yeast to activate. 2Slowly mix in flour, oil and sugar. 3Knead until all flour is incorporated and the dough's stickiness decreases. Add more oil if necessary. 4Form dough into smooth ball. 5Put dough ball into oiled bowl. 6Allow to rise for 1 hour. 7Punch down dough, allow to rest for 10 minutes. 8Pinch off 1-inch diamerter ball of dough. 9Flatten to palm size.
cook.ret3.net
ret3.net:cook:yougurt pie
http://cook.ret3.net/ypie.html
1 graham cracker crusts. 3 single-serving containers of fruit-in-the-bottom yogurt. 10 oz frozen fruit. 8 oz whiped cream (1/2 pt cream whipped with 1 tsp vanilla). 2Use Food Processor to chop fruit into small bits. 3In bowl, mix fuit, whipped cream and yogurt together. 4Pur mixture into crust.
cook.ret3.net
ret3.net:cook:tomato sauce
http://cook.ret3.net/tsauce.html
16 quart sauce pan. 2 102 ounce cans of whole peeled tomatoes. 2 6 ounce cans of tomato paste. 2 medium white onions, quartered. 32 peeled cloves of garlic. 1Put sauce pan on stovetop. 2Set burner to medium. 3Open whole peeled tomato cans. 4Place 2 quarters of onion, 8 cloves of garlic in blender. 5Using ladle, fill blender to 3/4 full with whole peeled tomatoes. 6Season with Basil, Oregano and Black Pepper. 7Blend on high until smooth. 8Empty blender into sauce pan. 10Bring heat up to high.
cook.ret3.net
ret3.net:cook:old forge style pizza
http://cook.ret3.net/pizza.html
Ret3net:cook:make:old forge style pizza. Old Forge Style Pizza. Baking sheets with 1/2" sides. 1/2 packet active dry yeast. 2/3 cup warm water. 2 teaspoons olive oil. 1Mix warm water and yeast in bowl, allow yeast to activate. 2Slowly mix in flour, oil and sugar. 3Knead until all flour is incorporated and the dough's stickiness decreases. Add more oil if necessary. 4Form dough into smooth ball. 5Put dough ball into oiled bowl. 6Allow to rise for 1 hour. 7Punch down dough, allow to rest for 10 minutes.
cook.ret3.net
ret3.net:cook:rigatoni al forno
http://cook.ret3.net/rigalf.html
1 large sauce pan. 1 9 X 13 inch baking dish (or 2 loaf pans). 1 pound dry rigatoni (penne, rotini, farfalle, etc. will work as well). 1 pound Italian sausage. 1 quart tomato sauce. 8 ounces mozzarella, shredded. 3 cloves garlic, chopped. 1 Preheat oven to 400F. 2 Uncase and brown sausage in skillet. 3 Boil rigatoni in large sauce pan until al dente. 4 Drain rigatoni, then put it in the baking dish. 5 Mix in sausage, cheese, garlic and sauce. 6 Bake for 35 minutes.
talk.ret3.net
ret3.net:talk:one good turn
http://talk.ret3.net/tm5.html
One good turn, I'm told, deserves another. One bad turn, though, apparently deserves several weeks on crutches and the threat of an MRI. My fellow Wavemakers and Guests, distinguished and otherwise, I'm about to milk my recent scooter crash for a speech. There are many schools of thought about how to learn, among them my personal favorite, that teaching is the best way to learn. Another is the ever-popular "Hard Way." I've already done the latter. Today, I attempt the former. Slowing first establshes a r...
