Text 20310, 85 rader
Skriven 2007-09-13 10:04:00 av Dave Drum (1:10/345)
     Kommentar till en text av GLEN JAMIESON
Ärende: (OB) Scene in a Laundroma
=================================
On 08-23-07 Glen Jamieson Scribbled to Dave Sacerdote about WATER 809  

GJ> DS> Besides, I go to the laundromat usually around midnight or 0100
GJ> DS> or so.  Not much going on then anyway.

GJ>Poor Lynn, having to put up with your jokes at 0100 or so!  That is
GJ>cruelty to innocent teenagers! Laundromats I have used in Rome were
GJ>equipped with computers, thus giving the owner an additional source
GJ>of income from the captive washer-customers.  When my niece started
GJ>to use one of these computers it opened onto a porno site.  She gave
GJ>a startled gasp, and immediately several young Italians rushed to
GJ>look over her shoulder.

GJ>Perhaps your laundromat could introduce something like that...

Some of the laundromats around here you don't need the internet. There 
seem to be live porn shows going on from time to time. Of course us high 
minded folks know that we shouldn't watch such ... but, it's like a car 
smash - you know you shouldn't rubberneck. However, well ..... y'see 
.... errrrm ... still haven't invented anything new, have they?   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant-Shrimp Beignets
 Categories: Emeril, Seafood, Breads, Eggplant
      Yield: 2 Dozen
 
      1 md Eggplant, peeled and chopped
           (about 1 pound)
  1 1/2 ts Salt
    1/2 ts Cayenne
      2 tb Vegetable oil
    1/2 c  Chopped onions
    1/2 lb Large shrimp, peeled,
           - deveined, in 1/2" pieces
      3    Eggs, beaten
  1 1/2 c  Milk
      2 ts Baking powder
  3 1/4 c  Flour
           Solid vegetable shortening
           - for deep frying
      1 ts Rustic Rub
 
  Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of
  the cayenne. Heat the oil in a skillet over medium-high heat. Sauté
  the eggplant until slightly soft, 2 to 3 minutes. Add the onions and
  sauté for about 3 minutes, or until slightly wilted. Add the shrimp
  and sauté until the shrimp turn pink, 2 to 3 minutes. Remove and set
  aside to cool.  
  
  Make a batter of the eggs, milk, baking powder, and the remaining 1
  teaspoon salt, and 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a
  time, beating and incorporating until the batter is smooth. Add the
  eggplant-shrimp mixture and fold to mix. Heat the shortening to
  360ºF. Drop in the batter, a heaping tablespoon at a time. When the
  beignets pop to the surface, roll them around in the oil with a
  slotted spoon to brown them evenly. Remove and drain on paper towels.
  
  Sprinkle the beignets with the rub and serve.
  
  Yield: about 2 dozen
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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