Text 20187, 81 rader
Skriven 2009-01-29 07:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Real Money
==================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 ML> Yesterday a colleague of mine tried to pay bus fare with
 ML> a 50c piece (silver, 1952 dated), and there was a minor
 ML> bit of consternation remedied by my offering to replace
 ML> it with more familiar currency. So now I'm 50c out, as
 ML> who's going to spend a silver coin? P.S. I could be
 ML> convinced to part with it for 50c plus shipping & handling.

Could be worth a lot more.

http://tinyurl.com/half-a-buck

Currently the melt value (90% silver - 10% copper) is over U$4. Numismatic
value for a 1952 coin could be up to U$400 ... depending on condition and mint
marks.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish In Almond Sauce
 Categories: Latino, Nuts, Seafood
      Yield: 1 servings
 
    1/2 c  Slivered blanched almonds
      2 tb Olive oil
      1 lg Onion; fine chopped
      1 ts Paprika
      1 tb Fine minced garlic
    1/4 c  Fresh bread crumbs
        pn Saffron threads; crushed
           - (opt)
  1 1/2 c  Peeled, seeded & diced
           - tomatoes (fresh or canned)
      1 c  Fish stock or dry white wine
           Salt & fresh ground pepper
      1 c  Shelled peas; opt
      4    Firm white fish filets,
           - each about 5 oz; (155 g)
           Salt & fresh ground pepper
    1/4 c  Chopped fresh flat-leaf
           - (Italian) parsley or mint
 
  1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread
  the Almonds on a baking sheet and place in the oven until toasted and
  fragrant, 8-10 minutes. Let cool.
  
  2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for
  garnish. Using a food processor fitted with the metal blade or a nut
  grinder, fine grind the remaining Almonds, being careful not to
  overgrind to a paste. Set the ground nuts aside.
  
  3. In a saute pan over medium heat, warm the olive oil. Add the onion
  and saut? until tender but not browned, about 8 minutes. Add the
  Paprika, Garlic, ground almonds, bread crumbs and the saffron, if
  using, and saut? for 3 minutes longer. Add the Tomatoes and stock or
  wine and cook over medium heat, stirring occasionally, until slightly
  thickened, 5-8 minutes. Season to taste with Salt and pepper. Remove
  from the heat and set aside.
  
  4. If using the peas, bring a saucepan three-fourths full of water to
  a boil. Add the peas and boil until barely tender, 3-6 minutes.
  
  5. Raise the oven temperature to 450°F (230°C). Sprinkle the filets
  on both sides with salt and Pepper and place in a single layer in a
  baking dish. Spoon the sauce over the fish, add the peas, if using,
  and bake in the oven until the fish is opaque throughout, 10-12
  minutes.
  
  Garnish with the reserved toasted almonds and the Parsley or mint.
  Serve at once.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM
 

... Zall's Law: A dirty book is seldom dusty.
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