Text 11869, 84 rader
Skriven 2008-08-11 09:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Shirley
===============
-=> BURTON FORD wrote to ALL <=-

 BF>   A few words from the other Ford who loves to eat but hesitates to
 BF> cook for a bunch of REAL cooks!!  Age and laziness play a part in that
 BF> too but it sure is fun to be with you all and enjoy all the great
 BF> things you whip up.  Burt thinks I should post my notes on this year's
 BF> picnic so here I go. As you may know, I'm half Dutch and take after my
 BF> dad who loved to eat and talk and was quite short, too.  I just hope I
 BF> never go completely bald like he did.

I think Burt has taken that over for you.   Bv)=

 BF> First stop was the Syracuse airport where we picked up a nice gentleman
 BF> from Boston and insisted he ride in front with Burt to be co-pilot
 BF> since Burt is completely lost after he reaches the end of our own
 BF> driveway.

That is where the Magellan proves its worth.

 BF> Almost immediately got back into the car to drive to a very nice
 BF> Chinese Restaurant.  Was so glad Michael was at our table so at least
 BF> one of us knew what to order.  Enjoyed every mouthful - even the crab &
 BF> fish belly soup!  Kung Po chicken is about as brave as I get when we
 BF> order locally. Back to the K's where we had beer (the first of many in
 BF> the many hours we spent at their kitchen table) and talked.  Finally
 BF> jet lag - or was it Toyota lag caught up to us and we went to the B&B
 BF> to turn in.

I noted that you left the chilies to Michael and me. I really like Kung Pao
because of the fried chilies (and other things). This was one of the few times
I have enjoyed a Chinese meal "family style". Tried some of everything and the
only objection I had to anything was that a couple of the squid tentacles were
pretty rubbery ... and I especially enjoyed the surimi and fish belly soup -
which I had never had before.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Cakes
 Categories: Seafood, Shellfish, Sauces
      Yield: 2 servings
 
      2 sl Firm white sandwich bread
    1/2 lb Jumbo lump crabmeat; picked
           - over
      2 tb Mayonnaise
    1/2 ts Worcestershire sauce
      1 lg Egg; beaten
      2 tb Unsalted butter
 
  Accompaniment: lemon wedges
  
  The verdict in the test kitchen was unanimous: When we order
  crab cakes in restaurants, these meaty beauties are what we
  want—not the bready hockey pucks that dot many menus around
  the country. Pair them with a simple salad or some fries for
  a Chesapeake-inspired two-person dinner done right.
  
  Tear bread into small pieces into a bowl with crab. Add mayo,
  Worcestershire sauce, 2 Tbsp egg (discard remainder), and a
  pinch of salt. Mix together gently but thoroughly, then form
  into 4 patties (about 3 inches in diameter).
  
  Heat butter in a 12-inch heavy skillet over medium heat until
  foam subsides, then cook crab cakes, turning once, until
  golden brown, about 6 minutes total.
  
  Serve with: french fries and/or baby greens tossed with lemon
  vinaigrette.
  
  by Ian Knauer
  
  Gourmet | June 2008
  
  Makes 2 servings
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And I will not go down alone." Sheridan
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