Text 21970, 106 rader
Skriven 2007-10-29 06:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: What's in a name???
===========================
On 10-02-07 MARK LEWIS Scribbled to RUTH HANSCHKA about bird and rat 141

ML>-> Unlikely.  Especially if the kid is a "Junior" or carries some 
ML>-> other hallowed, albeit ridiculed name.  I'm glad I don't live 
ML>-> in Truth or Consequences or Intercourse.  The one is too long 
ML>-> (was whatever benefit they got really worth the name change?) 
ML>-> and the other continually has the wrong definition applied to
ML>-> it.

ML> RH> Worse, Intercourse is just up the road from Paradise.  There's
ML> RH> another town close by whose name I simply can't bring myself to
ML> RH> type, but that also would give a junior high kid an attack of
ML> RH> the giggles. 

ML>hey! are you guys making fun of pennsylvania? O:)

Nah. Ruthie reads more prurience into names than is really there. She 
probably is one of those who has trouble with shiitake mushrooms.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Summer Rolls
 Categories: Emeril, Seafood, Asian
      Yield: 8 servings
 
      2    (1 oz) skeins mung bean
           - noodles or cellophane
           - noodles
      1    (2") piece ginger; peeled
           - & thin sliced
      1    Lemon; halved
    1/4 c  Soy sauce
    1/4 c  Sugar
      4    Bay leaves
      1 tb Chopped green onions (green
           - & white parts)
      1 ts Chopped garlic
      1 ts Salt
      1 ts Fresh ground black pepper
    1/2 ts Cayenne
     16 lg Shrimp; peeled, deveined
      2 ts Creole Seasoning
      8    (8 1/2") round rice paper
           - wrappers
      8 sm Romaine lettuce leaves;
           - rinsed, patted dry, ribs
           - removed, torn in bite-size
           - pieces
      1 oz Alfalfa or radish sprouts
     32    Fresh mint leaves
     32    Sprigs fresh cilantro
      1 lg Carrot; peeled and shredded
           Asian Dipping Sauce
           Hot Mustard Sauce
 
  Put 2 cups hot water in a large bowl and add the noodles. Soak them
  until softened but slightly resilient, 20 to 30 minutes. Drain them
  and pat dry on paper towels. Put in a bowl and cover.  Combine 4 cups
  water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions,
  garlic, salt, black pepper, and cayenne in a large saucepan. Bring to
  a boil.
  
  Season the shrimp with the Essence, then add to the boiling water.
  Boil for 2 minutes, then remove the pan from the heat and allow the
  shrimp to sit in the hot liquid for 2 minutes, or until cooked
  through.  Using tongs or a slotted spoon, remove the shrimp from the
  water and let cool. Reserve 1/4 cup of the cooking liquid for the
  dipping sauce. When the shrimp are cool enough to handle, cut
  lengthwise in half.
  
  Fill a large bowl with hot water. Place a clean kitchen towel next to
  the bowl. Submerge 1 rice paper wrapper in the water and soak it until
  softened, about 1 minute. Carefully remove the rice paper from the
  water and lay it flat on the towel.  In the center of the sheet,
  layer 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged
  side by side in a row, 4 mint leaves, 4 cilantro sprigs, and
  one-eighth of the carrots. Pull the bottom up over the filling, fold
  over the sides, and roll up like an egg roll. Place seam side down on
  a plate and repeat the process with the remaining rice papers and
  filling.  Serve immediately, with the dipping sauce.
  
  Yield: 8 summer rolls
  
  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
 
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