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Microcap & Penny Stocks : Rat dog micro-cap picks... -- Ignore unavailable to you. Want to Upgrade?

To: Bucky Katt who wrote (33479)	3/2/2007 5:09:24 PM
From: Beachman	Read Replies (2) \| Respond to of 48461

I bought 50 shares of LTS at 2.95 I bought 20 shares of ADST at 2.10

To: Bucky Katt who wrote (33479)	3/2/2007 6:52:56 PM
From: joseffy	Read Replies (1) \| Respond to of 48461

From my inside sources I have obtained Bernanke's recipe for squib: Pan-Fried Squib Rings Recipe 30 min 5 min prep Ingredients: 16 ounces frozen squib rings, thawed under running water (I got mine at Goldman Sachs) 1 cup flour (or less, if you think you can get away with it, just add more as you go if you start with less than) 1 teaspoon cayenne pepper 1 teaspoon kosher salt 3 eggs 1 (6 ounce) package panko (japanese bread crumbs) Oil, for frying ____________________________________________________________ Mix together flour, cayenne and salt in a medium-sized bowl. Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great. Put 3 eggs in a bowl (cracked, of course!) and beat lightly. Place panko on a plate. Start heating oil to med-high heat in medium-large pan on stovetop. Dip a few thawed squib rings into the flour. Toss till coated. Dip flour-coated rings into the egg mixture. Toss flour- and egg-coated rings with Panko. (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop. Don't crowd the pan! Allowing enough space between rings will ensure that they all cook evenly. Pan fry till panko is golden and squib is tender. Don't overcook---overcooked squib tastes like rubber! Serve with dipping sauces of your choice; I like Mean's Aioli (#54833). Enjoy. And then go for a run or take a nap. (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish). gastronomy.liquidblade.com