Text 22473, 98 rader
Skriven 2007-11-08 10:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Can'ts!
===============
On 10-14-07 DAVE SACERDOTE Scribbled to BARBARA MCNAY about Can'ts!

DS>As far as those fancy side-cutter openers go, they are lousy.
DS>My mother is very fond of buying and trying "new and improved"
DS>can openers, and I have seen them all.  None of them work as
DS>nicely as the traditional style (either the hand-held or the other
DS>kind that bolts to the door trim on the pantry.)

DS>So that's my opinion.  Can't wait to hear some others.

I bought one of the first sidewinder openers when they first came out. 
And it worked pretty well. But, the little thumb and finger operated 
crank broke away from the inner structure.

Which turned out to be a good thing. I took a 6" crescent wrench and 
used it to operate the opener. And life was good. Certainly my thumbs 
and forefingers appreciated the ease with which the Fits All wrench 
drove the cutter through the can crimps.

Eventually I wore the sucker out or something. I have an El-Cheapo with 
a church key on one part of the handle and a butterfly attachment to 
turn the cutter that I bought at the stupidmarket for under a buck that 
does quite well.

My latest is a battery operated (as seen on TeeVee) sidewinder thing 
that works pretty well. Clamp it onto the can and start it up et Voila' 
lid comes off with all smooth edges.

I'd like to find one of the bolt to the wall things with the magnet to 
hold the lid that we used to have at my parent's last house. I think it 
came from the Jewel Tea route man ... but, I could be wrong on that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mahi Mahi Ceviche With Coconut Milk
 Categories: Seafood, Latino
      Yield: 6 servings
 
      1 lb Mahi mahi; skin and any dark
           - flesh removed
    1/2 c  Fresh lemon juice
    1/4 c  Fresh lime juice
  1 1/2 c  Canned coconut milk; well
           - shaken
      1 sm Red bell pepper; in fine
           - julienne
      1 sm Yellow or gold bell pepper;
           - in fine julienne
      2    Serrano chilies, in fine
           - julienne
      1 sm Red onion; halved, very thin
           - sliced
      1 lg Garlic clove; minced
      3 tb Fish sauce; or more
  1 1/2 ts Salt; or more
           Fresh ground black pepper
    1/2 c  Whole cilantro leaves
 
  Adapted from a recipe from Allen Susser of Chef Allen's restaurant in
  Aventura, Florida.
  
  Slice the mahi mahi into thin strips about 2 inches long. It is
  important to keep all the slices approximately the same thickness so
  they "cook" evenly in the citrus juice. Place in a glass or stainless
  steel bowl and add the lemon and lime juices. Cover and refrigerate
  for 1 hour, stirring occasionally.
  
  Drain the fish in a sieve and return to a clean bowl. Add the coconut
  milk, bell peppers, chiles, red onion, garlic, fish sauce, salt and
  several grinds of pepper. Cover and refrigerate for 1 hour, stirring
  occasionally. Taste and adjust seasoning, adding more fish sauce or
  salt if desired. Stir in the cilantro leaves and serve.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 July 2007
  
  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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