Text 5748, 69 rader
Skriven 2006-09-21 16:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: trip 283
================
 -> Too bad. It was Monday night around closing, and maybe the
 -> cook was gone. Perhaps we should have ordered things that
 -> the waitress and managers could cook, like a cold-cut sub,
 -> or a can of gumbo. I didn't think that boudin was rocket
 -> science, either
 HN> Well the initial object of going to the Creole Cafe was to get
 HN> authentic  Creole/cajun food....to order something else (or to expect
 HN> them to NOT have  creole ingredients) just doesn't make sense.

I was just speaking from hindsight. It turns out they didn't
have whatever it was they needed, which leaves me still shaking
my head.

 -> Well, in that context, yeah.
 HN> It was funny to watch him run around in front of you and plump his
 HN> little  bottom down in your path!  I'm surprised he didn't bruise it!

Silly dog. If I had a track record of giving him people food,
that obsequiousness might be understandable; but it's just
doggy treats, plus I just give him the bean-sized round ones,
not even the big bones.

=

 HN> Cool, I'll be looking forward to her reaction! And wondering where it
 HN> will end  up...remember this is a gen EWE INE piece of one of a kind
 HN> art!! made by a  real artist with artistic urges and all!
 HN> In 40 or 50 years it will end up on ebay with a HUGE reserve!!

Are you taking away from the college fund of AJay's grandchildren??
Oh woe!

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Kapusta z Wieprzowina - Polish Sauerkraut with Pork
 Categories: Cyberealm, Ethnic, Meats, Main dish
      Yield: 6 servings

      4    Pigs feet
      3 lb Neck bones or ...
           ..3 lbs spare ribs
      1 lg Onion
      1    Bud garlic
      4    Whole allspice
      1    Bay leaf
      4    Whole peppers
    1/2 ts Celery seed
      1 qt Sauerkraut
    1/2 ts Caraway seed
    1/2    Minced apple
      3 tb Barley
           Salt and pepper

  Split and chop the meat. Brown in lard and add the onion quarters,
  garlic, allspice, bay leaf, whole peppers, and celery seed. Season to
  taste. Cover meat with boiling water and cook until meat is half done.
  Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds,
  apple and barley and cook until meat is tender. Serve raw potato
  dumplings and gravy.

  Source: Treasured Polish Recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120

MMMMM

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