-=> Sean Dennis wrote to Dave Drum <=-

 DD> Just returning servince and giving what I get. This is by no means the
 DD> onlly forum we share.

 SD> From what I remember, Jim always had an insult ready when he couldn't
 SD> contribute anything constructive to a conversation but insult people.
 SD> I rememeber him insulting you, Clean Dave, and Michael quite often over
 SD> the many years I've been in the echo.

 SD> Who cares?  Jim is gone and we have new members of the echo.

It is sort of sad to see how the BBS scene overall has dwindled. BBSing
and FIDO and/or Citadel were the first social media.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Citadel's Shrimp & Chive Dumplings
 Categories: Seafood, Breads, Vegetables, Asian
      Yield: 4 servings

     12 oz Peeled, deveined (U-20)
           - shrimp
      1 oz Chives; in very short pieces
      1 ts Egg white
    1/2 ts Tapioca starch
    1/2 ts Chicken bouillon powder
    1/4 ts Salt
    1/4 ts Fish sauce
    1/4 ts Sesame oil
      3 ds White pepper powder
    1/2 ts Sugar
      1 ts Oil
           Wonton skins
           Cooking oil for pan-frying

MMMMM----------------SOY-VINEGAR DIPPING SAUCE-----------------------
  1 1/2 tb Soy sauce
  1 1/2 tb Chinese black vinegar

  Clean and rinse the shrimps with cold water. Pat dry
  with paper towels. Mix the soy-vinegar dipping sauce and
  set aside.

  Cut the shrimps into small pieces (about 3-4 pieces per
  shrimp), add chives and mix well. Marinate the filling
  with the rest of the ingredients for 30 minutes in the
  refrigerator.

  Lay a wonton skin on a flat surface. Dab your index
  finger with some water and trace it along the four outer
  edges of the wonton skin. Add a teaspoon of the filling
  and fold the wonton skin towards the middle.

  Dab some water to the wonton skin to seal tight. The
  dumplings should look somewhat round. Repeat the same
  until the filling is used up.

  Heat up a pan on medium to low heat and add some oil.
  Transfer all dumplings into the pan and cover it with
  its lid. Pan-fry the dumplings on one site until golden
  brown, and then turn over to pan-fry the other site.
  (Add more oil to the pan if required.)

  Repeat to make sure that both sites are equally done.
  Dish out and serve immediately with soy-vinegar dipping
  sauce.

  RECIPE FROM: https://rasamalaysia.com

  Uncle Dirty Dave's Archives

MMMMM

... Artificial intelligence is no match for natural stupidity!
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