Text 20983, 107 rader
Skriven 2007-10-03 10:56:00 av Dave Drum (1:10/345)
     Kommentar till en text av BARBARA MCNAY
Ärende: What's in a Name
========================
On 09-21-07 Barbara McNay Scribbled to RUTH HANSCHKA about bird and rat 

BM> >-> [Later]  Haven't found it yet.  It's tough searching a map on a
BM> >2"x2"  screen.

BM> > Think old canning jars that came in colors.  And a
BM> > certain manual put out
BM> > by the manufacturers of said jars.  It's not that the
BM> > town name is bad, but
BM> > in context it resembles a South Park joke.  I'm not
BM> > sure how they've missed
BM> > this one.

BM>You're not talking about Kerr canning jars, I'm pretty sure. [g]  The
BM>other name produced the desired town name, even though I didn't know
BM>what the first half was.  Maybe they play billiards there. [g]

I think she was going for Ball or Ball-Mason jars. They came in a blue 
tinted variety. But, that had little to do with the town name - which 
was from a large, round, ball shaped, blue-granite boulder at the 
crossroads where the place grew into a town.

/rant follows/

I don't know why people don't just come right out and say what they mean 
instead of seeing prurience is all manner of things. We used to have a 
poster on this echo who would not bring herself to type "shiitake 
mushrooms" - substituting asterisks for the "ii".

Seems that many are too tight-arsed and take themselves and their 
"sensibilities" waaaaay too seriously to be able to enjoy life.

It's only words. Even my tongue-in-cheek, (and I see from the posts 
here) legendary truck-load trip was done to be a thumb in the eye to the 
oversensitive and dirty-minded folks who find eeeeevilllll in the most 
innocent of things. Sadly, few of them get it - even when you rub their 
upturned noses in it!!!

/soapbox mode off/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rock Shrimp Stuffed Flounder
 Categories: Emeril, Seafood, Chilies
      Yield: 4 servings
 
      1 tb Olive oil
    1/2 c  Minced onion
    1/4 c  Minced celery
    1/4 c  Minced red bell peppers
      2 ts Chopped garlic
    1/2 lb Rock shrimp
      2 tb Fine chopped parsley
           Salt and cayenne
    1/4 c  Fish stock or mild chicken
           - stock
           Bread crumbs to bind
      4    (14 to 16-ounce) whole
           - flounders; cleaned and
           - scaled
    1/4 lb Butter; melted
           Essence
 
  Preheat the oven to 400 degrees F. In a saute pan, heat the olive
  oil. When the oil is hot, add the onions, celery, and peppers. Season
  with salt and cayenne. Saute for 2 minutes, or until the vegetables
  are wilted. Add the garlic and shrimp. Season with salt and cayenne.
  Saute for 2 minutes and remove from the heat. Turn the mixture into a
  bowl. Stir in the stock and bread crumbs. Add the parsley and
  reseason if needed. Place the flounder, brown side up, on a cutting
  board in front of you. Using a sharp boning knife, cut along the
  center bone of the fish. Carefully "peel" open the fish, folding the
  flesh back to open up a cavity in the fish. Work your way around the
  bones. You want to remove the whole skeleton of bones, leaving you
  with one piece of fish, all opened up. Season the fish with Essence.
  
  Fill the cavity with the cooled stuffing . Fold the flaps over the
  stuffing. Repeat the process for the other fish. Place the fish on a
  parchment-lined baking sheet. Drizzle the fish with the butter. Place
  the pan in the oven and bake the fish for 20 to 25 minutes. Remove
  the fish from the oven and serve.
  
  Yield: 4 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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