Text 12655, 61 rader
Skriven 2007-03-05 17:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: divine retribution 158
==============================
The subject line is perfect ...

 DS> Hey -- your moderators, past and present, can only bite their tongue
 DS> so much without drawing their own blood:-}}

Nicely done. I was alerted to this earlier by Carol (in the
other room) shrieking delightedly "You're busted!"

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> The only problem was that they did not live much more than a week
 DS> without getting some sort of fungus growth where they had been
 DS> handled.   Don't know if that was because they did not have complete
 DS> freedom to swim about or just my acid hands.

That's a recognized problem; I've read that you are
supposed to wet your hands before handling the fish
so as to minimize damage to the protective slime
that coats the fish.

Here's a recipe from a guy who kept getting moderated
until he showed me his driver's license and asked me
to inform various moderators (not here) that that was
really his name.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Awesome New Orleans Style Pasta - Carless Gay
 Categories: Tnt, Cajun, Pasta, Chicken, Shrimp
      Yield: 4 Servings

    3/4 lb Penne pasta                     1 1/4 c  Whipping cream
      3    Boneless, skinless chicken        1/2 c  Fresh grated parmesan
           Breast halves                            Cheese
      1 lb Peeled and deveined shrimp               Blackening seasoning
      1    Peck fresh mushrooms, sliced             Salt to taste
           Thick or quartered                1/4 ts Cayenne pepper (I use 1/2
      3 tb Butter for chicken cooking            ts , but start here)
      3 tb Butter for alfredo sauce

  Developed this while trying to duplicate something we had in a
  restaurant, but this is better and has become one of our family's
  favorite meals.

  Saute chicken that has been seasoned with blackening seasoning while
  water heats up for pasta. Remove from pan and cut into bite sized
  pieces. Toss shrimp in more blackened seasoning. Saute mushrooms,
  covered, and add shrimp when mushrooms are done. Cook, uncovered 'til
  shrimp turns pink. Add chicken back in, toss and set aside. While
  pasta is cooking (al dente), heat butter in saucepan over medium
  heat. Add cream and cook for two minutes. Add Parmesan cheese, salt
  to taste and cayenne pepper. cook for another two minutes, stirring
  constantly. Toss with drained pasta and meat. Serve immediately.

  Carless Gay

-----

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