Text 16652, 74 rader
Skriven 2007-06-11 20:20:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Cindi Marshall
Ärende: Re: clean/dirty 614
===========================
 -=> On 06-07-07  19:19,  Cindi Marshall <=-
 -=> spoke to Burton Ford about Hello <=-

 BF> Only one way you can have a Picnic in walking distance.   [g]

 CM> And that is to host one for myself - maybe in a couple of years.  I
 CM> think Carol has the dibs on the one for '08.

  Or maybe Sean?  Time will tell.

 -=> On 06-07-07  13:53,  Cindi Marshall <=-
 -=> spoke to Jim Weller about Re: clean/dirty 614 <=-

 JW> Oh yeah! Let's revive the Emeril warz. they're more fun than chili
 JW> warz even.
 JW> (On second thought, let's not.)

 CM> I don't want a war, I was just espressing my opinion.

 There is a difference between "warz" and "war" :-}}   Many times you
 might see folks here jerking on each other's chains just in fun.   Most
 of the time, everyone understands it is in fun, even when there are
 serious opinions behind it.   One of the best examples is unfortunately
 in the past history of the echo -- having to do with beans or no beans
 in chili.   Both of the two main "combatents" have died -- and leave a
 fond memory with all of us who observed their sparring.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jerk Pork
 Categories: Emeril, Pork, Jamaican, Chilies
      Yield: 8 Servings
 
    1/4 c  Allspice
  1 1/2    In piece of cinnamon
      1 ts Grated nutmeg
      6    Scallions, including green
           Tops, sliced
      1    Scotch Bonnet-type chile
           Salt & fresh black pepper
      1 tb Dark Jamaica rum
      4 lb Boned pork loin
 
  Preheat the oven to 350 degrees F. Place the berries on a pie tin and
  roast for 10 minutes. Pulverize them in a spice mill with the
  cinnamon and nutmeg. Place the spice mixture in a food processor,
  fitted with a metal blade. Add the scallions and chile. Season with
  salt and pepper. Process until a paste is formed. Add the rum and mix
  well. Rub the mixture all over the pork loin. Cover and allow to
  marinate for at least 1 hour at room temperature.  Increase the oven
  temperature to 400 degrees F. Remove the meat and place in a roasting
  pan, and roast for 30 minutes. Reduce the heat to 350 degrees F and
  continue to roast for 1 1/2 hours, basting every 30 minutes. Remove
  from the oven and rest for 5 minutes before slicing. Serve with the
  Island Beans and Fried Plantains.
  
  Yield: 8 servings
  
  SOURCE: Emeril Live! Cooking Show
  Copyright 1998, TV FOOD NETWORK
  SHOW #EMIB52 - FOOD OF THE CARIBBEAN
  Format by Dave Drum - 24 October 98
  From: Dave Drum                       Date: 11-20-98
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 20:19:14, 11 Jun 2007
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