jca@drutx.UUCP (ArnsonJC) (01/30/86)
the fat before adding it to the sauce. And in these days of calorie and health consciousness, it is worth the extra time. -- jill c. arnson ihnp4!drutx!jca AT&A IS, Denver (303)538-4800 Lily Tomlin says that the key element in power dressing is "...sort of like a scarf, sort of like a tie, sort of like a ruffle, and it doesn't threaten anyone because you don't look good in it." From @u(The Search for Intelligent Life in the Universe) (-:
levy@ttrdc.UUCP (Daniel R. Levy) (01/31/86)
<Oh, oh, here it comes. Watch out boy, it'll chew you up! \ Oh, oh, here it comes. The LINE EATER!> In article <419@drutx.UUCP>, jca@drutx.UUCP (ArnsonJC) writes: >the fat before adding it to the sauce. And in these days of calorie and >health consciousness, it is worth the extra time. >-- > jill c. arnson > ihnp4!drutx!jca > AT&A IS, Denver > (303)538-4800 > >Lily Tomlin says that the key element in power dressing is "...sort >of like a scarf, sort of like a tie, sort of like a ruffle, and it >doesn't threaten anyone because you don't look good in it." From >@u(The Search for Intelligent Life in the Universe) (-: Looks like the line eater got a mouthful of that one. It couldn't even wait till the fat was drained :-). -- ------------------------------- Disclaimer: The views contained herein are | dan levy | yvel nad | my own and are not at all those of my em- | an engihacker @ | ployer or the administrator of any computer | at&t computer systems division | upon which I may hack. | skokie, illinois | -------------------------------- Path: ..!{akgua,homxb,ihnp4,ltuxa,mvuxa, vax135}!ttrdc!levy
jca@drutx.UUCP (ArnsonJC) (01/31/86)
The following line got munched when I sent the article: HOWEVER, browning the meatballs in a pan allows you to drain off the fat, so it doesn't end up in the sauce. -- jill c. arnson ihnp4!drutx!jca AT&T IS, Denver (303)538-4800 "Excuse me,... My name's Enid Kapelsen, I'm from Boston. Tell me, do you fly a lot?"
billw@Navajo.ARPA (02/03/86)
> HOWEVER, browning the meatballs in a pan allows you to drain off the fat, > so it doesn't end up in the sauce. > jill c. arnson True. I usually cook them ahead of time, put them in a bowl, and put the bowl in the fridge. the fat floats to the top and hardens into a nice layer. Then, when it's time to eat, peel off most of the fat layer a uWave until hot... BillW