Text 2704, 94 rader
Skriven 2006-07-02 19:26:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Weird Food: courtesy
============================
On 06-23-06 JIM WELLER Scribbled to DAVE DRUM about Weird Food: courtesy

JW> JW> lobsters and crabs, appear to have some degree of awareness,
JW> JW> feel pain and can learn.
JW> 
JW> DD> They sure can. I love teaching them to be dinner.  Bv)=

JW>Hey you're back! How's life treating you?

Mixed. Three steps forward, two steps back. Currently I am hoping that 
the miracle cure for water leaks in automotive engines that I have 
applied to my little Toyota pickup will solve its losing of coolant. 
Since it is not leaving puddles and not producing white smoke out the 
exhaust (indicating that it is burning antifreeze) and since it holds 20 
pounds of pressure when we pressurize the system - I fear that the 
coolant is going into the crankcase. Which is bad. The oil has not 
turned to the sludgy brown goo I have seen on other cases. But, it did 
have a thickish, sludgy component to it.

I've added the Bars Leaks rabbit pellets, changed the oil and filter and 
am keeping a hawk's eye on the coolant level and the temperature gauge. 
Other than that - I have a new Dell computer ... still in the box. Have 
to finish off the flooring and re-arranging in the kitchen area before I 
set up my nice L-shaped work area with the two Gatesian Boxes and the 
Linux machine cooperating nicely (I hope).

Not cooking much around here - it's hard to get enthused to cook for 
just myself. But, when I visit ...

And the best part of that is that someone else cleans up the mess.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kotmis Satsivi
 Categories: Russian, Poultry, Sauces
      Yield: 4 servings
 
  3 1/2 lb Chicken
      4 tb Melted butter
      1 tb Vegetable oil
    1/2 ts Salt
           Fresh ground black pepper

MMMMM------------------------WALNUT SAUCE-----------------------------
      2 tb Butter
      2 tb Fine chopped onions
      3 ts Fine chopped garlic
      1 tb Flour
  1 1/2 c  Chicken stock
      2 tb Red wine vinegar
    1/8 ts Cloves; powdered
    1/8 ts Cinnamon
    1/8 ts Cayenne
      1    Bay leaf
    1/8 ts Powdered saffron
      1 tb Finely chopped parsley
    1/4 ts Salt
      3 oz Shelled walnuts; pulverized
 
  For cooking, I would love to offer you a Georgian recipe kindly posted
  by from Philip. Kotmis Satsivi (Roast Chicken with Walnut Sauce)
  
  While the chicken is roasting prepare the sauce. In a heavy 10 to
  12-inch skillet, melt 2 tablespoons of butter over high heat. Add
  chopped onions and garlic, lower the heat and, stirring occasionally,
  cook uncovered for 3 to 5 minutes, or until the onions are soft but
  not brown. Stir in the flour, mix to a paste, then pour in the
  chicken stock.
  
  Bring to a boil over high heat, stirring constantly until the sauce
  thickens lightly. Stir in the vinegar, cloves, cinnamon, cayenne, bay
  leaf, saffron, parsley, salt and walnuts. Lower the heat and simmer
  uncovered for about five minutes. Taste for seasoning.
  
  Carve the chicken into quarters and arrange them attractively on a
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
"Any American who is prepared to run for president should
automatically, by definition, be disqualified from ever
doing so." - Gore Vidal

... I'm not at wit's end, but I can see it from here.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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