Text 8438, 104 rader
Skriven 2006-12-05 01:12:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: electrifying 613
============================
 -=> On 12-03-06  21:55,  Michael Loo <=-
 -=> spoke to Dale Shipp about electrifying 613 <=-

 DS> I once startled our foreman by taking a flash picture just as he was
 DS> cutting into a wall with a saw.

 ML> Actually, I wouldn't use a flash camera on anyone doing
 ML> anything remotely sensitive, at least without warning

  It was not intentional --- I was taking some of my daily update photos
  of the construction and did not notice what he was doing.   I
  immediately appologized.

 ML> them first. When I did lots of recitals, ten, twenty
 ML> years ago, I really hated having action photos taken -
 ML> very distracting.

  Most concerts, museums etc.  say no flash photography (or no
  photography of any kind) and I agree with that policy.


 ML> place and in fact am lunching on pasta with garlic sauce), but
 ML> the rices I prefer are long-grain firm cooked for American food,
 ML> shortish-grain softish cooked for Asian food, and glutinous for
 ML> dessert.

      Whereas we use Uncle Ben's Converted for almost everything:-}}  In
      spite of the boos and hisses:-}}   During the reconstruction, we
      actually went down to instant rice because of the sparsity of
      cooking facilities.

 ML> Risotti I kind of like once in a while, if they're

    I'm not quite sure what that is, have heard of it but don't think we
    have had any.


 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Poultry Stuffing
 Categories: Dressing, Cajun
      Yield: 8 Servings
 
    1/2 c  Butter
      1 c  Yellow onion, chopped
      3 c  Celery, chopped
      1    Bay leaf
    1/4 c  Garlic, minced
      1 lb Fresh andouille sausage,
           Casings removed
    1/2 lb Chicken gizzards, finely
           Chopped
    1/4 lb Chicken livers, finely
           Chopped
      2 ts Crushed dried oregano
      2 ts Dried thyme
      1 ts Freshly cracked black
           Pepper
      1 ts Salt
      1 ts Dried mustard
      1 ts Ground cumin
     10 c  Cubed Cajun Three-Pepper
           Bread
      3    Eggs
      1 tb Tabasco sauce
 
  "This recipe is excellent for both turkey and free-range chicken,
  which is rich enough to stand up to its spiciness.  You should have
  enough to stuff a 10 to 12    pound turkey.
  
  Melt the butter in a large saute pan.  Saute the onion for about 10
  minutes.

  Add the celery and bay leaf and saute until the celery is soft.  Add
  the garlic and saute for 2 minutes.

  Crumble in the sausage and cook for 10 minutes, until the sausage is
  about half done.

  Add the chicken gizzards and livers and saute for 5 minutes.  Remove
  the bay leaf.

  Add all the dried herbs and spices to the meat mixture and toss well.

  Place the bread cubes in a large mixing bowl, add the meat mixtue and
  toss together until well blended.

  Beat the eggs with the Tabasco sauce, pour over the bread mixture, and
  toss.
  
  The stuffing is now ready to be placed inside the bird.  Bake extra
  stuffing in 325 F oven for 30 minutes.
  
  From: Portia Culpepper                Date: 09-03-96 Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:14:53, 05 Dec 2006
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