Text 21967, 91 rader
Skriven 2007-10-29 06:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Long John Baldry
============================
On 10-02-07 JIM WELLER Scribbled to DAVE DRUM about Re: Long John Baldry

JW> DD> Had we known beforehand how we would be treated at the Hotel
JW> DD> Institute a lot of us might have made that choice.

JW>It must have been spotty. I had a good meal and our table had good
JW>service. I recall Carol's char was severely overcooked but overall
JW>we did OK. And you have to remember they were students and the meal
JW>was half the price of a commercial restaurant.

Our table got spotty food (some great, some not so). The char was 
crusted with an overpowering spice mix. The veggies on my plate were 
pretty much cooked to death. Georgia's dessert was given to a party that 
came in after we were seated and served - but, who the waitron knew. 
Some may have had decent service - but, our table had a waitron so 
severely challenged in the common courtesy department that Gigi Dumont 
ripped a major strip off her - in Canadian French - which did little but 
make the slattern more sullen (were that possible).

A memorable experience. I certainly hope that the creature who was 
assigned to our table went into a different line of work to which she 
was more suited. Like at SAINTE-ANNE-DES-PLAINES.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Stew
 Categories: Emeril, Seafood, Stews
      Yield: 6 servings
 
      2 lb Medium shrimp, shells and
           - heads on
      6 c  Water
      1 md Yellow onion; Quartered
      2    Bay leaves
      1 tb + 1/2 teaspoon salt
    1/2 c  Vegetable oil
    1/2 c  Bleached all-purpose flour
      1 c  Chopped yellow onion
    1/2 c  Chopped green bell pepper
    1/2 c  Chopped celery
    1/4 ts Cayenne
      2 tb Chopped fresh parsley leaves
      2    Hard-boiled eggs, shelled
           - & fine chopped
 
  Peel the shrimp and reserve the shells and heads. Refrigerate the
  shrimp and put the shells and heads in a large saucepan. Add the
  water, quartered onion, bay leaves, and 1 tablespoon of the salt.
  Bring to a boil, then reduce the heat to medium and simmer,
  uncovered, for 30 minutes. Remove from the heat and strain through a
  fine-mesh strainer. Discard the peelings and set aside the shrimp
  stock.
  
  Combine the oil and flour in a large cast-iron pot or enameled
  cast-iron Dutch oven over medium heat. Stirring slowly and
  constantly, make a roux the color of peanut butter, 15 to 20 minutes.
  Add the chopped onion, bell pepper, and celery and cook, stirring,
  until soft, 6 to 8 minutes.
  
  Add the shrimp stock and whisk to blend with the roux. Bring to a
  boil, then reduce the heat to medium-low and simmer, uncovered, for 1
  1/2 hours. Add the shrimp, the remaining 1/2 teaspoon salt, and the
  cayenne and cook for 20 minutes. Remove from the heat and stir in the
  parsley. Ladle into individual soup bowls, garnish with the chopped
  eggs, and serve hot. The stew can also be served over white rice.
  
  Yield: about 6 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Direct from the Ministry of Silly Walks.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)