Text 22748, 102 rader
Skriven 2007-11-14 09:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: ice roads
=================
On 10-16-07 MARK LEWIS Scribbled to BARBARA MCNAY about ice roads

ML> >  BM> If the ice breaks, or some other emergency occurs, is what I
ML> >  BM> had in mind.  Perhaps getting the toughest jobs early on
ML> >  BM> avoids the pitfalls of complacency that the easiest jobs
ML> >  BM> would foster.

ML> > hehe, when they get onto the ice, the seatbelts come
ML> > off and the left hand stays on the door handle O:)

ML> BM> Actually, I wouldn't think they would use seatbelts anyway, at
ML> BM> that speed and distance between vehicles, as well as with the
ML> BM> hazard of being on ice over water.

ML>seatbelts are required most everywhere, these days... like shreded
ML>cabbage, its the slaw ;)

Only because the insurance companies have bought and paid for entire 
legislatures.   Bv)=

Same with helmet laws. Taking something that should be a matter of 
personal choice - like tomatoes in chowder - and making a law about it.

FEH!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wasabi Pea-Crusted Fish With Mashed Yukon Golds
 Categories: Seafood, Potatoes
      Yield: 4 servings
 
      2 lb Yukon gold potatoes; peeled
           - and halved, quartered if
           - large
      2    To 3 tablespoons butter
    1/4 c  Hot low-fat milk or
           - potato-cooking water; more
           - as needed
           Salt and pepper
      5 oz Bag wasabi peas
  1 1/2 lb Red snapper; sole or other
           - thin-fileted white fish
           Vegetable oil
 
  Wasabi peas, the popular Japanese snack of crunchy peas in a spicy
  wasabi coating, are found in Asian grocery stores, health food stores,
  specialty markets, some supermarkets and even drugstores. This recipe
  should take about 30 minutes to prepare.
  
  Place the potatoes in a medium pot. Add enough water to cover the
  potatoes by 1 or 2 inches. Season well with salt. Cover and bring to a
  boil; cook until tender when pierced with a knife, about 12 to 15
  minutes, depending on size. Drain well, then return the potatoes to
  the pot. Add the butter and season with salt and pepper to taste,
  Mash, adding the milk a little at a time. Cover and keep warm.
  
  Meanwhile, place the peas in a large, heavy-duty resealable plastic
  bag. Spread out in a flat layer and press the air out of the bag,
  then seal the bag. Crush with a heavy cast-iron pot or rolling pin,
  or gently with a mallet, until it becomes a mix of powder and small
  pieces. Spread out about two-thirds of the peas on a large plate.
  
  Season the fish with salt on both sides, then press the fish into the
  wasabi crumbs. Pour some of the extra pea crumbs on top, and press
  well until coated as well as possible on both sides, especially with
  the powder, which has most of the wasabi flavor. There will be some
  crushed peas left over.
  
  Place a large skillet over medium-high to high heat for a few minutes.
  When the pan is quite hot, add enough oil to coat the bottom of the
  pan. When the oil is hot, add 2 or 3 fillets and cook until browned,
  about 2 or 3 minutes. Flip carefully, then cook until the other side
  is browned and the fish is cooked through. Repeat with the remaining
  fillets.
  
  Serve the fish with the mashed potatoes.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 July 2007
  
  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


... Is there ever a day when mattresses are NOT on sale?

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)