Text 23138, 136 rader
Skriven 2007-11-20 18:49:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Kiddie Kops
===================
On 10-30-07 CAROL SHENKENBERGER Scribbled to GLEN JAMIESON about Sushi  

CS> GJ> Good.  If she can entertain the other school kids, that helps.

CS>Sadly she found out that 'halloween here ends age 13' (some of her
CS>age mates say it's not cool to go out over age 12).  awwww.  Oh well.
CS>She's going one last time anyways and taking the neighbors 4yo out as
CS>a cover <g>.  Thats one of the holidays that vary with age and
CS>Virginia beach ends a bit earlier than most I'd say.  Sasebo, it was
CS>'cool' up to age 16.  Most places, 14 or 15.

CS>She said some of her classmates looked like they really wanted to go
CS>but were  peer pressured into not doing it.  Part of Charlotte's
CS>charm is she really  doesnt give a rats ass about peer pressure.  She
CS>wears funky glasses chains I've
CS>gathered all over asia and she likes them.  When one of the girls
CS>said it was  'wierd' she said 'well, I like wierd and I like these. I
CS>also like your earrings and they are kinda wierd' (kid was wearing
CS>something that looked like fishhooks).

CS>Anyways, she's dressing up as a geisha (have kimono and hair
CS>chopsticks). -- Oh man
CS>later edit.  News just listed rules and over age 12 isnt allowed?
CS>Hell with them.  She's going out just along our block to see the
CS>sights and have a little fun.  We'll take Christopher with us (age
CS>4). --

Who the frimp makes up these "rules"? And why do kids let them get away 
with it. When I was a kid we were pretty conformist. But, if someone had 
tried to pull something like limiting T or T excursions to one night 
only or age limiting it - there would have been major hell to pay. And 
rightly so. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Polenta Topped With Chilli
 Categories: Chilli, Pork, Beef, Chilies
      Yield: 7 servings
 
MMMMM--------------------------POLENTA-------------------------------
      4 c  Water
      1 tb Salt
      1 c  Fine or medium-grind
           - polenta
      2 c  Vegetable oil for frying

MMMMM---------------------------CHILLI--------------------------------
      4 sl Bacon, diced
      1 lg Yellow onion, chopped (about
           - 2 Cups)
      2    Carrots; diced
      3    Celery ribs; diced
      1 tb Minced garlic
      3 lb Lean ground beef; coarse
           - grind
  1 1/2 tb Chilli powder
      1 ts Ground cumin
      1 tb Paprika
  1 1/2 ts Hot red pepper flakes
      2 ts Dried oregano
      1 ts Dried thyme
      1 c  Syrah
     28 oz Can tomato sauce
  2 1/2 c  Beef broth
           Coarse salt & black pepper

MMMMM--------------------------GARNISH-------------------------------
      1 lg Onion; julienned
    1/2 tb Minced garlic
    1/2 c  All-purpose flour
      1 c  Shredded cheddar cheese
    1/4 c  Thin sliced green onion
 
  Although the polenta in this do-ahead dish is fried to give it a crisp
  coating, soft polenta will also be good — increase the amount of water
  to about 6 cups. The chilli may be served immediately, but the flavor
  improves if it's made ahead.
  
  For the polenta: Bring the water to a boil in a large saucepan. Add
  the salt, then reduce the heat to simmer. Slowly add the polenta,
  stirring constantly to avoid lumps. Cook and stir for about 7 minutes
  until the polenta pulls away cleanly from the sides of the pot. Pour
  the polenta into an oiled heatproof pan so that it is about 1/2 inch
  thick. Let cool, then refrigerate until firm, about 30 minutes.
  
  For the chilli: Fry the bacon in a large saucepan until crispy. Using
  a slotted spoon, transfer the bacon to paper towels to drain. Leave
  the bacon fat in the pan. Add the onion to the pan and saute until it
  is translucent, then add the carrots, celery and garlic. Add the meat
  and cook over medium heat until it is no longer pink, stirring to
  break up any large clumps.
  
  Add the chilli powder, cumin, paprika, pepper flakes, oregano and
  thyme. Stir until the spices are well incorporated. Add the wine and
  cook until it has almost evaporated, about 5 minutes. Add the tomato
  sauce and beef broth and bring to a boil. Reduce heat to a simmer and
  cook for 20 minutes. Season with salt and pepper.
  
  Assembly: Remove the polenta from the refrigerator and cut into
  desired shapes. Pour about 1 inch of oil into a skillet or wok. Heat
  to 365 degrees, or until the oil bubbles immediately when you add a
  small piece of polenta. Fry the polenta until golden and crispy on
  both sides. Drain on paper towels and keep warm. Skim out any dark
  brown polenta crumbs from the oil. Add more oil if needed.
  
  Toss the julienned onion and minced garlic in flour and fry until just
  browned and crisp. Remove with a slotted spoon to paper towels to
  drain. Just before serving, stir the bacon into the chilli, then
  spoon the chilli over the polenta. Top with the fried onions and
  garlic, the cheese and a sprinkling of green onion.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 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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