Text 22409, 118 rader
Skriven 2007-11-07 11:55:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Names
=============
On 11-04-07 MICHAEL LOO Scribbled to DAVE DRUM about Names 381

ML> ML>I wonder what would happen if I sent a card to DON'S BROTHER
ML> ML>62563 or CHILI HAS ONE L 62563
ML> DD> Probably the "One L" would get there. Not too many people in
ML> DD> Rochester know Les's brother. I think Les prefers it that way.

ML>I thought it was funny, and it showed up the Texans more than
ML>it showed up anyone else. That Tolbert biotch and the rest of
ML>the Texans are so puffed up with their own importance.

Well, there was a re-match between Don and the dentist who actually won 
the year that Don pranked the Behind The Store cook-off. Put on by the 
sponsor of the event - the guy who packages Wick Fowler, Carrol Shelby, 
etc. Chili Fixins (in the brown paper bag).

Don was in second place by two points across 18 judges - which is 
actually pretty close when it gets right down to it. Main comment was 
that his chilli needed more heat.

ML>As you recall, I met Don at the Taylorville cookoff, and though
ML>his chili was bland, he was not.

See above. He's come a long way in cooking. If you recall I shared a 
house with him for 10 years.

ML> DD> Half the load was two packaging machines transferring between
ML> DD> Jefferson- Smurfitt locations. The other half was just stuff.
ML> DD> Dry freight. General  plunder of some sort.

ML>Did Jefferson-Smurfit locate the plants in these places
ML>on purpose?

Not likely. Just proximity to business needing supplied, I'd guess.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Cajun Water
 Categories: Emeril, Condiments, Cajun
      Yield: 1 Quart
 
      1 qt Water
      1 ts Salt
    1/2 ts Black pepper
        pn Essence of Emeril (BAM!)
      1    Lemon (opt)
        pn Ground cinnamon (opt)
     30 cl To 40 cl garlic (opt)
      1    Ham hock (opt)
      1 ts Heavy cream (opt)
 
  Because where he gets his water, it don't come seasoned.
  
  1. Place water in saucepan- very simple; this ain't rocket
     science, folks.
  
  2. Use your knob to heat the water on low (turn the heat
     up if you don't have 2 hours to spend, but-2 hours is
     really a food of love thing; drinking 2 beers ought to
     do it).
  
  3. (I said to myself: self!) relax and get one of those
     cold frozen things- it will make you happy, happy, happy.
  
  4. Don't jack the fire up to high unless you are on good
     terms with the fire department (but if you do start a
     fire - don't run out as fast as you can to remodel your
     house- stick around!).
  
  5. That's what those lines are on there for.
  
  6. Heat to a boil- oh yeah babe (really hot!).
  
  7. Season with salt, pepper, and Essence (BAM!).
  
  8. Fork a lemon if it turns you on.
  
  9. Add a pinch of cinnaminnamom to kick it up a notch.
  
  10. You could put in 30-40 cloves of garlic, or a ham
      hock, because pork fat rules!
  
  11. Add a teaspoon of heavy cream if it thrills you,
      because somebody has  to keep the Dairy Farmers of
      America in business.
  
  12. And there you have it folks....  use water where
      called for in Cajun recipes.
  
  5 mins Prep time
  
  Cooking time: 2 hours 5 minutes
  
  Yield: 1 quart
  
  Recipe from: Linda Panter, Chileheads Mailing List
  
  Typed in MM Format by Dave Drum - 12 July 2005
  
  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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