Text 8572, 91 rader
Skriven 2006-12-08 01:45:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: electrifying 635
============================
 -=> On 12-07-06  20:41,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: electrifying 635 <=-

 DSh>  How are you about Rocky Racoon?   We had a visit from him 
 DSh>  onto our deck a night or two ago.   We watched from our 
 DSh>  kitchen to see him try to get into our bird feeder.   He 
 DSh>  was of moderate size, about as big as a basket ball.

 DSac> That's a small one.

  I meant to say, his body was as big as a basket ball -- not counting
  nose and tail.

 DSac> Maryanne and I have been getting a laugh from the raccoons
 DSac> getting into the neighbor's trash.  Every night, the raccoons
 DSac> tip his trash barrels over, and every morning the neighborhood
 DSac> squirrels stop by to feast on the leavings.  They bring the
 DSac> food out of the yard and up onto his back deck to dine in
 DSac> the warm sunshine.

  Raccoons can be pests -- the problem is that they are pretty clever
  and also have pretty good hands.  Squirrels are also clever, and it is
  fun to watch them try to get seed out of our bird feeder.  None have
  succeeded yet.  It has a spring that drops the support where the birds
  land and shuts off the openings when too much weight is put onto that
  support.

 DSac> I thought about setting up a webcam in our parlor window
 DSac> to keep an eye on the barrels.  The Trashcam.  [g]

  Can it do night vision?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paneed Chicken With Potato-Andouille Hash
 Categories: Chicken, Sausage, Andouille, Cajun
      Yield: 1 servings
 
      2 c  All purpose flour
     10 ts Creole or Cajun seasoning*
      3 lg Eggs
      1 c  Milk
      4 c  Fresh French breadcrumbs
    2/3 c  Freshly grated Parmesan
           -cheese (about 2 ounces)
      8    Skinless boneless chicken
           -breast halves
     10 tb Olive oil
           -Potato-Andouille Hash (see
           -recipe)
           -Emeril's Worcestershire
           -Sauce (see recipe)
 
  Line baking sheet with foil. Mix flour and 3 teaspoons Creole
  seasoning in shallow plate. Beat eggs and milk in shallow bowl until
  blended. Mix breadcrumbs, cheese and 3 teaspoons Creole seasoning in
  another shallow plate. Using rolling pin or wooden mallet, pound
  chicken between sheets of waxed paper to 1/3-inch thickness. Season
  chicken on both sides with 4 teaspoons Creole seasoning. Dip into
  seasoned flour, then egg mixture, then seasoned breadcrumbs, pressing
  crumbs to adhere and coating completely. Place on prepared baking
  sheet. (Can be made 4 hours ahead. Cover and chill.)
  
  Heat 5 tablespoons oil in each of 2 heavy large skillets over high
  heat. Saute 4 chicken breasts in each skillet until brown, crisp and
  cooked through, about 3 minutes per side.
  
  Arrange chicken on plates. Mound some hash alongside. Top each serving
  with 1 tablespoon Worcestershire sauce. Serve, passing additional
  sauce separately.
  
  *Available in the spice section of most supermarkets across the
  country.
  
  Source: p.64, Bon Appetit, September 1994
  Chef: Emeril Lagasse of Emeril's; New Orleans, LA
  From: Sallie Krebs
  
  Paneed means "panfried" in the New Orleans culinary lexicon. This
  spectacular entree would also be great at dinnertime.
  From: Sallie Krebs                    Date: 08-24-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:14:48, 08 Dec 2006
___ Blue Wave/DOS v2.30

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