Text 19243, 87 rader
Skriven 2009-01-07 07:03:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Gifting your B-I-L
==============================
-=> hap newsom wrote to Dave Drum <=-

 ->  DS> Well, I find most of your stories about your brother amusing and
 ->  DS> exasperating as well, but my BIL is just a tightfisted infurinatingly
 ->  DS> selfish asshole, and so the character of our tales would be different
 ->  DS> enough that yours would be funny and sometimes poignant while mine
 ->  DS> just makes people want to mail him dog crap. [g]

 -> Wot's 'is addy???

 -> http://tinyurl.com/doggypoo

 hn> OR

 hn> http://www.poopsenders.com/

Same thing ... except mine is disguised in the Tiny URL thing.    Bv)=

I have actually used one of those services to send a package to a person
(newpaper editor/publisher) in Georgia who I thought more than deserved such a
"letter to the editor".   Bv)=

Got the delivery confirmation - but, never heard anything else about the
subject from those climes. And that person is barred from all the echoes in
which I participate ... even totally banned from Doc's Place BBS.

Well worth the U$25 I spent.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp In Dill Butter
 Categories: Five, Seafood, Shrimp, Breads
      Yield: 8 Servings
 
     12 sl (1/2" thick) brioche; crusts
           - discarded
     16    Jumbo shrimp; peeled, tail
           - fan on, deveined
      6 tb Unsalted butter; softened
      2 tb Fine chopped dill
      1 tb Fine chopped shallot
 
  Equipment: 8 (2-ounce) ramekins or small ovenproof cups
  
  In this marriage of give and take, shallot-dill butter makes
  jumbo shrimp taste as sweet as langoustines. In return, the
  shrimp impart their juices to the butter as they bake,
  creating a silky sauce. With toasted brioche in hand, you’ll
  want to sop up every last drop.
  
  Preheat oven to 375°F with rack in middle.
  
  Cut bread into 24 (2- by 1-inch) rectangles, then bake in a
  4-sided sheet pan, turning once or twice, until golden, 8 to
  10 minutes. (Leave oven on.) Transfer to a rack to cool.
  
  Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  Mash together butter, dill, shallot, and 1/4 teaspoon each
  of salt and pepper. Put a dab of dill butter in each ramekin,
  then put ramekins in sheet pan. Arrange 2 shrimp, with tails
  up and facing each other, in each ramekin. Spread remaining
  dill butter in ramekins and bake until shrimp are just cooked
  through, 20 to 25 minutes. Serve with toasts.
  
  Cooks’ notes:
  
  •Toasts can be made 1 day ahead and kept in an airtight
  container at room temperature.
  
  •Ramekins can be assembled 1 day ahead and chilled. Bring
  to room temperature before baking
  
  by Ruth Cousineau
  
  Gourmet | December 2008
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And then we'll make the bugger's eyes water" -Floyd
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