Text 20973, 129 rader
Skriven 2007-10-03 09:09:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: Books
=============
On 09-19-07 MICHAEL LOO Scribbled to DAVE DRUM about Hot 139

ML> DD> They weren't especially garlicky. Nor did they have any
ML> DD> appreciable  taste. I donated them to an Auto Zone open house
ML> DD> where they were  prepared on a gas grill unit and then typically
ML> DD> slathered with mustard,  catsup and sweet pickle relish ...
ML> DD> precluding their need to have any  significant flavour of their
ML> DD> own.

ML>Sounds like you're jumping on sassenger bargains the way I used
ML>to with books - only thing is that books keep for an appreciable
ML>time, whereas foodstuffs don't.

It comes to the same thing in the end, though. Non-tasty books are as 
much a waste as non-tasty grub. Actually, more of a waste ... books use 
up long growth trees. Food uses (mostly) short cycle products and is 
easier to recycle.   Bv)=

ML> DD> I did put them to good use, however. My neighbour lady has a
ML> DD> pair of small, very noisy, aggressive mutts. I donated the nasty
ML> DD> sausages in  their direction - and the nervous little barstids
ML> DD> were amazingly quiet for nearly three days.

ML>You could have made a small addition of, say, strychnine, and
ML>the little barstids could have been permanently amazingly quiet.

Except that she hasn't done anything (except the mutts) to make me want 
to bring sadness into her life. Although, I won't shed the first 
crocodile tear when one or both of them snuff it on their own. 

ML> DD> So, here's what you do ... eat at the struggler then pick up a
ML> DD> 14 piece  box of all dark meat (U$10 in Spring-A-Leak's Popeyes)
ML> DD> on the way home.  It's good cold, too.

ML>Took Jonathan to Popeye's the other day, and he had a three-piece
ML>dinner: I had six pieces all dark with a soda, and it cost about
ML>the same. Took half the chicken back for breakfast, too.

My local still has the 14pc All Dark ... even if the price has gone up 
from the former U$10. I grabbed that the other day on the way home and 
had supper that night, supper the next night (Popeye's is good cold, 
too) and will that the last two thighs and a drumstick to work this 
evening to nosh on so I can stave off the hunger pangs. Not a bad deal - 
main courses for three meals under U$13.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rick's Chipotle Shrimp
 Categories: Emeril, Chilies, Seafood
      Yield: 6 servings
 
      6 cl Garlic, unpeeled
      1 sm White onion, sliced 1/4"
           - thick
      6 oz (1 medium-small or 2 to 3
           Plum) ripe tomatoes
    3/4 ts Freshly ground black pepper
    1/8 ts Cloves, freshly ground
    1/4 c  Water
      2 tb Olive oil
      4 tb Very finely chopped canned
           - Chipotle chiles; drained
           - before chopping
    1/2 ts Salt
      2 lb (about 50) med-lg Shrimp
      3 c  Cooked long-grain white rice
           - Warm
      1 tb Fine chopped fresh cilantro
           - leaves
 
  Roasting the flavorings:
  
  On an ungreased griddle or heavy skillet set over medium, roast the
  garlic cloves, turning occasionally, until soft (they will blacken in
  spots), about 15 minutes. Cool and peel. While the garlic is
  roasting, lay the onion out on a small square of foil, set on the
  griddle and let sear, brown and soften, about 5 minutes on each side.
  Roast the tomatoes on a baking sheet set 4 inches below a very hot
  broiler until blackened in spots and soft, about 6 minutes; flip and
  roast the other side. Cool and peel, collecting all the juices with
  the tomatoes.
  
  The sauce:
  
  Combine all the roasted ingredients in a food processor or blender,
  along with the pepper, cloves and 1/4 cup water. Process to a
  medium-smooth puree. In a very large skillet, heat the oil over
  medium-high heat. When hot enough to make a drip of the puree sizzle
  noisily, add it all at once. Stir for several minutes as the mixture
  sears and darkens then reduce the heat to medium-low and continue to
  cook, stirring regularly, until very thick, about 5 minutes. A
  tablespoon at a time, stir in the Chipotle Seasoning Salsa (or
  chopped Chipotle), tasting until the thick salsa suits your own
  penchant for spiciness. Taste, season with salt and remove from the
  heat.
  
  The shrimp:
  
  Peel and devein the shrimp, leaving the final joint and the tail
  intact. Return the skillet with the sauce to medium-high heat. Add
  the shrimp, then slowly stir and turn for about 3 to 4 minutes, until
  the shrimp are just cooked through. Season with salt if needed. Serve
  the shrimp with the rice. Garnish with cilantro.
  
  Yield: 6 servings
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril.com
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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