Text 17066, 125 rader
Skriven 2007-06-21 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Wiggles
===============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The Wiggles

 JW> Now they are WAY gay.

 GJ> The men certainly give the impression of gay-ness, although I would be
 GJ> disappointed if the brunette female was.

Check your lens prescription; there are four men, no women. The
fourth guy is kind of cute though. [g]

Wikipedia has this to say:

"The group has begun franchising its concept to non-English speaking
countries, with the idea already successfully sold in Taiwan, which
now has its own Taiwanese Wiggles (With the Red Wiggle being a
woman)."

Perhaps that is who you saw?

Also:

"In 2002, the Wiggles and Crocodile Hunter host Steve Irwin teamed up
for a DVD and album, Wiggly Safari."

"The Six Flags Great America theme park in Illinois as well as Six
Flags Great Adventure theme park in New Jersey and Six Flags New
England in Agawam, Massachusetts will open "Wiggles World". "

Now those are both disturbing ideas. I am glad my experience was
limited to 5 minutes of TV.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chorizo, Tomatillo, and Black Beans on Masa Sopes
 Categories: Mexican, Chilies, Sausage, Beans, Corn
      Yield: 4 Servings
 
           FOR THE SOPES:
      2 tb Lard
    1/3 c  All-purpose flour
      1 ts Salt
      1 ts Baking powder
  2 1/4 c  Masa harina mixed with
  1 1/2 c  Hot water and allowed to
           Rest for 30 minutes
           FOR THE TOPPINGS:
      1 c  Cooked pinto or black beans,
           Drained and mashed
      8 oz Chorizo sausage, peeled and
           Finely diced.
           Vegetable oil for deep
           Frying
  1 1/4 c  Cooked green sauce (recipe
           Will follow)
      2 oz Crumbled feta
      1 c  Finely shredded romaine
           Lettuce
      4    Radishes, finely sliced.
           Salsa Verde Cocida
           (Cooked Green Sauce)
     10    Fresh or canned tomatillos
      2    Serrano chiles
      3 c  Boiling water
      1 sm Onion
      1    Clove garlic
      1 tb Cilantro minced
    1/2 ts Salt, or to taste
 
  Chorizos con Tomatillos Y Frijoles Negros en Chalupas
  
  Add the lard, flour, salt and baking powder to a masa harina and
  knead until fairly smooth,
  
  Divide the dough equally into 24 portions, and roll into balls.
  Flatten each with the palm of your hand into 3/4 inch sopes.  Keep
  covered with plastic or a damp dish towel while working to prevent
  dough from drying.
  
  Cook the sopes in batches on a hot cast iron griddle or pan for 2
  minutes on each side until lightly brown.  Keep the sopes covered
  with a clean dish towel while finishing the others.  With the
  cooked side down, pinch up the sides to form a definite raised
  edge.  Cover and repeat with the remaining sopes.
  
  Prepare the toppings about 30 minutes before serving.  Reheat the
  beans and dry-fry the chorizo in a frying pan until browned.
  Drain. Keep both warm until ready to assemble the chalupas.  Just
  before serving, reheat the sopes on a cast iron griddle or pan,
  brush with a little oil, and cook until they start to sizzle.
  
  To assemble the sopes, layer the beans, chorizo, Salsa Verde,
  cheese, lettuce and radish on the top serve immediately.
  
  Salsa Verde Cocida (Cooked Green Sauce)
  
  Cook the tomatillos and chiles in the water until soft, about 20
  minutes. If using canned tomatillos, cook only the chiles.  Drain,
  reserving the liquid.
  
  Combine the tomatillos, chile, onion, garlic, cilantro and salt in
  a food processor. Process briefly with some of the reserved liquid
  until thinned but still coarse.
  
  Can be refrigerated for up to 3 days, but it will become
  gelatinous, so reheat to liquefy before serving at room
  temperature.

  From: April
 
MMMMM





Cheers

YK Jim


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