Text 23285, 126 rader
Skriven 2007-11-22 11:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Jargon
==================
On 11-21-07 SEAN DENNIS Scribbled to DAVE DRUM about Re: Jargon

SD>-=> DAVE DRUM wrote to SEAN DENNIS <=-

SD> DD> JARGON ALERT: I consider myself to be well read and able to work
SD> DD> out most things from context. But, sometimes jargon gets me.
SD> DD> What is a "jody call" and what is its origin???

SD>I found an excellent explaination at:
SD>http://en.wikipedia.org/wiki/Military_cadence

SD>===Cut===
SD>In the United States, what are now known as cadences were called jody
SD>call or jody (also jodie) from a recurring character, a civilian
SD>named "Jody" whose luxurious lifestyle is contrasted with military
SD>deprivations in a number of traditional calls. The mythical Jody

Ahhhhhhh, the penny drops. I just couldn't make the connection. My 
brother (during the Vietnam era) called 'em REMFs

Let's see now ...

You had a good home when you left!
 
     You're Right!

Your sweetie was sad when you left!
 
     You're Right!

But, Jody was there when you left!

     You're Right!

Sound Off! etc, etc, etc.

Many a mile marched to that - even in the bleedin' Nay Vee.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salad Of Zolfini Beans, Tomatoes, Celery & Bottarga
 Categories: Salads, Beenz, Chilies
      Yield: 4 servings
 
      1 c  Fresh Zolfini or coco blanco
           - beans (or other Italian
           - heirloom beans)
      1    Bay leaf
      1    Fresh cayenne pepper or 1/8
        ts Dry
      1    (1") piece carrot; peeled
  1 1/2    Yellow onions; in quarters
      1 cl Garlic; skin still on,
           - smashed with back of knife
           Sea salt
      2    Ribs celery
      4 sm Dry-farmed tomatoes or sweet
           - red heirlooms
      1    Lemon; cut in half
      1 tb Chopped parsley
    1/4 c  Extra virgin olive oil
      1 oz Whole bottarga di tonno or
           - muggine; or substitute
           - grated bottarga, to taste
           Crusty bread
 
  Inspired by a recipe from Michael Tusk of Quince restaurant. Zolfini
  is an heirloom Italian shelling bean, sometimes available from La
  Tercera Farm at Bay Area farmers' markets, but other varieties can be
  used. Bottarga refers to the cured roe sacs of both gray mullet
  (bottarga di muggine) and tuna (bottarga di tonno), and is available
  at Italian delis and specialty markets.
  
  Put beans, bay leaf, cayenne, carrot, onions and garlic in a 2-quart
  saucepan. Add water to cover by about 1 inch. Bring to a boil. Reduce
  heat to barely simmering, and cook until tender, about 45 minutes,
  skimming off any froth that rises to surface.
  
  Once tender, remove from heat, remove vegetables and cool beans in the
  cooking liquid. When cool, season beans with a small pinch of salt and
  store in refrigerator or at room temperature in their liquid.
  
  Peel celery lengthwise, cut into very thin strips and place in ice
  water so that it crisps and curls.
  
  Slice dry-farmed tomatoes thinly and place on 4 plates.
  
  Remove celery from ice water and spin it in a salad spinner to dry.
  Remove beans from their liquid with a slotted spoon and spoon into a
  mixing bowl. Add celery, juice of half a lemon, parsley and olive oil.
  Season with salt to taste. While seasoning, remember that the final
  addition of bottarga will provide a nice amount of salt.
  
  Spoon bean and celery mixture in four portions over tomatoes. Thinly
  slice bottarga with a sharp knife over the tomatoes, or sprinkle with
  powdered bottarga. Drizzle any dressing remaining in the bowl over and
  around salad.
  
  Add a squirt of lemon from the remaining half and serve immediately
  with crusty bread.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 September 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


... Mary had a little lamb, some wine, & a nice dessert!

LABOR UNIONS - The folks who brought you weekends!!!
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