Text 6272, 78 rader
Skriven 2006-10-06 18:40:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Brit food 332
=====================
 Hi, Ruth,

 RH> Hi Joan,

 RH> I'm back!  Got to Gerogia about 10 days ago but have been busy with
 RH> (semi) resettling, my parents visiting, etc.  We're only semi
 RH> resettled because we can't move into housing for about 4 more weeks,
 RH> meanwhile we're living in a small suite in post guest quarters.

 Welcome, welcome! I was thinking that with you in
 transit, Glen off gallivanting around Europe and
 xxcarol off at sea rather often now, things were
 getting a tiny bit slow here.

 ML> Italians both have very tasty versions of "boiled" beef.

 JM>   Maybe I misunderstood Hap's reference to boiled beef?
 JM>   I haven't had beef inconsiderately boiled yet. Our recent
 JM>   discussions moved me to make a batch of "pan BBQ" of
 JM>   boiled chuck beef, for which I posted a recipe recently.
 JM>   It is making me a lot of nice lunches at work! I bring
 JM>   a m'wav dish of a few Tb BBQ and a sandwich bun, maybe
 JM>   a side dish, and a fruit and I'm set.

 RH> I made that a few months ago and it was good.  After we get moved in
 RH> and our stuff delivered, I'll do it again.  Meanwhile, I've had a good
 RH> pork bbq meal here, ate at Paula Dean's brother's place (Uncle Bubba's
 RH> Oyster House), had a fantastic seafood meal at Ed's Seafood Shack
 RH> outside of Mobile and a lot of "road food" (stuff grabbed while
 RH> traveling).  I'll have to sit down and write it all up but just wanted
 RH> to let everybody know we are now in Georgia.

 Mobile is a good place for eating, I think.
 My family used to go there and to Gulf Shores
 every year or so at Spring Break (for local
 schools, not the same as for the hordes of
 college kids) and I remember several good
 eating experiences, though my folks didn't
 take us to expensive places often. There was
 a "famous" place on Dauphin Island (maybe
 called "Baileys"?) where I got to try
 bouillabaise for my first time.

 Sounds like you two had an overall pleasant
 cross-country jaunt.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: *Pecan-Cornbread Stuffing
 Categories: Southern, Poultry, Dressing
      Yield: 12 Servings

      6 c  Cornbread dried & cubed
    1/2 c  Basmatic rice uncooked
    3/4 c  Onion coarse chopped
      1 c  Pecans coarse chopped
      1 c  Oysters raw & chopped
      1 tb Black pepper ground
      1 tb Salt
  1 1/2 tb Soy sauce
      1 tb Sage ground
      2    Garlic cloves minced
    1/4 lb Butter
      4 c  Water

  Mix bread, water, & soy sauce together until all water is absorbed.
  Melt butter and add to mixture. Blend in pecans, onions, oysters,
  garlic, pepper, salt, sage, & rice. Put into a large casserole and
  bake for 1 hour 20 minutes at 350 deg. F. or use most of this to
  stuff a large turkey. Origin: Kitchen of Madelline St. Jacques,
  Mobile, Al. circa 1977.

MMMMM
 Joan MacDiarmid

___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)