Text 12662, 118 rader
Skriven 2008-08-25 18:11:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: BBSes
=============
-=> hap newsom wrote to DALE SHIPP <=-

 ->  DS> Convince her to join in here and talk with the rest of us.  We'd be
 ->  DS> glad to welcome her:-}}

 ->  NB> She's not even in Fido or bbs's of any sort...  yet...  Dunno if I can
 ->  NB> get her here, but that is on my agenda...  ;)

 -> Does she use a web browser?  Doc's place has a fairly friendly user
 -> interface for access via HTML.

 hn> As does Shannon Talley's FIDOTEL at Fidotel.com!!

I was glad to see that Shannon has put FIDOtel back up. And that all my
information still works ... but, I had to download half a dozen or more packets
to get to the current stuff.  Bv)=

Doc's takes spell where it is up and down like a hooker's unmentionables when
the fleet is in. I just checked and still can't connect (since 0600 today).
It's currently 1800 (CDT) and usually the BBS has reset itself by now. 

So, I went casting about and discovered that FIDOtel is available again. Yipee!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Scallops & Nectarines W/Corn & Tomato Salad
 Categories: Seafood, Fruit, Salads
      Yield: 6 servings
 
MMMMM--------------------------DRESSING-------------------------------
      3 tb Fresh lime juice
  1 1/2 ts Fine grated lime peel
    1/8 ts (generous) piment
           -d'Espelette or chile powder
      3 tb Extra-virgin olive oil
           Fleur de sel *

MMMMM------------------------BASIL PUREE-----------------------------
    3/4 c  (loose pack) fresh basil
           - leaves
    1/4 c  Extra-virgin olive oil
           Fleur de sel

MMMMM---------------------------SALAD--------------------------------
     24 lg Sea scallops; side muscles
           - removed, patted dry
      3    Firm but ripe nectarines
           - (white or yellow), in 6
           - wedges each
           Olive oil; for brushing
  1 1/2 c  Fresh corn kernels
     24    Grape or cherry tomatoes;
           - halved
    1/3 c  Thin sliced basil leaves
           Fleur de sel
 
  This is one of my all-time favorite recipes—with its corn,
  tomatoes, basil, and unexpected nectarine, it sings out
  "summer." The first time I made this warm salad, I served
  it to Michael Newburg and Amelia Hunt, the owners of Falls
  Brook Organic Farm. Everything was from the market, including
  the scallops, so Michael and Amelia knew the provenance of
  every ingredient (including their own basil and tomatoes),
  which made this delicious dish even better.
  
  For dressing: Whisk lime juice, lime peel, and piment
  d'Espelette in small bowl. Gradually whisk in oil. Season
  with fleur de sel and pepper.
  
  DO AHEAD: Can be made 1 day ahead. Chill.
  
  Bring to room temperaturebefore using.
  
  For basil puree: Blanch basil in small pot of boiling salted
  water 30 seconds; drain. Squeeze to remove as much water as
  possible, then coarse chop. Puree basil and oil in blender
  until smooth. Transfer to small bowl. Season to taste with
  fleur de sel.
  
  DO AHEAD: Can be made 1 day ahead. Cover and chill. Return
  to room temperature before using.
  
  For salad: Prepare barbecue (medium-high heat). Brush scallops
  and nectarines with oil; sprinkle with salt and pepper. Grill
  scallops until slightly charred and cooked through, about 2
  minutes per side. Grill nectarines until slightly charred,
  about 1 1/2 minutes per side. Transfer scallops and nectarines
  to plate. Arrange 4 scallops on each of 6 plates. Toss corn
  and 2 tablespoons dressing in medium bowl. Toss tomatoes
  with 1 tablespoon dressing in another bowl; season to taste
  with salt and pepper. Spoon cor naround scallops. Scatter
  tomatoes over corn. Arrange nectarine wedges decoratively on
  plates. Drizzle some dressing over scallops, then spoon some
  basil puree over. Sprinkle sliced basil and fleur de sel
  over corn and tomatoes and serve.
  
  * A type of sea salt; available at some supermarkets and
  at specialty foods stores.
  
  Ingredients: Piment d'Espelette is the ground powder of a
  small, dried, hot red chile grown in Espelette, France. It
  is available at specialty foods stores and from zingermans.com.
  
  by Dorie Greenspan
  
  Bon Appétit | August 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 24 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are you married?" - "I was, but he wasn't." -- Hoolihan
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