Text 2852, 81 rader
Skriven 2006-07-05 01:04:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: T. Chicken Rex
==========================
 -=> On 07-04-06  14:47,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: T. Chicken Rex <=-

 CS> We did just that this morning for breakfast.  30 seconds is 
 CS> about right on the one we borrowed for the experiment.  We 

   I might have guessed something like that.   We've never cooked squid,
   nor are we likely to -- but I recalled a statement of Stephen in
   which he posted the rule of 2 or 20, i.e. cook for less than 2
   minutes or more than 20.  The first time I had squid was on a navy
   base in California.   They were rubber bands.  The next time I had
   squid was probably more than 20 years later, so you can tell what
   impression that first batch had on me.   The more recent versions I
   have had were pretty good, coated and deep fried.

 CS> also tried the samwich maker and the results were almost
 CS> as good.  

  It is an appliance with some similarity to the George.

 CS> I'm not a convert but thats because my cooking style doesnt 
 CS> lead to this appliance much.  Heck, I dont have a Wok 
 CS> either!

   Gail has a very good wok that she got from her Chinese cooking class
   25 or 30 years ago.   It is well seasoned, and does a great job.  We
   use it often, but it too is put away for the duration until we get a
   stove back.   Somehow, the hot-plate just does not seem suitable for
   heating a wok.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HAM BONE-AND-BEAN SOUP
 Categories: Soup, Dupree
      Yield: 8 servings
 
     10 oz 15-bean soup beans
           - or other "ham" beans
  1 1/2 c  Ham scraps or fat; divided
      1    Ham bone (optional)
      1    Turkey carcass (optional)
      1    Celery stalk; sliced
    1/2    Carrot; sliced
    1/2    Bay leaf; crumbled
  2 1/2 qt Water (or more)
      1    Onion; chopped
      2    Garlic cloves; chopped
           Salt
           Freshly ground pepper
           Tabasco (optional)
           Finely chopped fresh herbs
           - (optional) -
 
  COVER THE BEANS WITH WATER and soak overnight, or place in a pan,
  cover, and bring to the boil. Remove from heat and let sit 1 hour.
  Drain. Make a stock of 1 cup of the ham scraps or ham bone and
  optional turkey carcass, celery, carrot, bay leaf and water by
  bringing to the boil, reducing heat, and simmering a couple of hours.
  Degrease and strain. This may be done ahead and frozen. When ready to
  cook, add the beans, onion, and garlic to the stock, and bring to the
  boil, reduce heat, and simmer until done, about 45 minutes to an
  hour. Season to taste with salt and pepper and optional hot sauce.
  Add freshly chopped herbs if desired. Remove from the heat. May be
  made 1 to 2 days ahead. Add the remainder of the ham 1/2 hour before
  serving. Bring back to the boil, reduce heat and simmer, covered.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:03, 04 Jul 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)