Text 20740, 81 rader
Skriven 2009-02-12 02:59:00 av Michael Loo (1:18/200.0)
  Kommentar till text 20632 av Hap Newsom (1:124/311)
Ärende: meaty things 211
========================
 -> Actually, not all beef from Angus cattle is "certified
 -> Angus," which has a trade association supposedly policing
 -> a standard by that name.
 HN> Policing doesn't seem to be too strict these days.

I'd say that statement was doubly true of the FDA and USDA. The
trade associations, if they don't give in to the blandishments
of quick churn and cash flow, have an incentive to keep policing
active. Of course, reputation and product pride mean squat these
days, which is a bit distressing and makes your statement ring
truer than it should.

 -> By the way, nobody's taken me up on the
 -> upgrade using my miles offer, which expires in about
 -> 4 months.
 HN> I'm tempted, I'd just have to figure out
 HN> where to go! (grin) Remind me what the
 HN> offer is by the way!

Buy a United ticket (making sure of upgrade availability),
and I'll upgrade you at least one way using my miles. The
offer was open to all my echo friends, and the impetus was
a policy change that takes effect I think in July, where
the criteria and cost for mileage upgrades become prohibitive.
I guess they were getting tired of losing money.

 HN> I give him maybe two more 
 HN> years tops...and he's not interested in changing
 HN> his situation.

There's not much to be done about changing someone's
priorities.

 -> I did tell you, didn't I,
 -> about the rib place in Anacortes? Benita and I went
 -> there about 10 years ago.
 HN> I don't remember you telling me about it. Next time
 HN> you come maybe we'll head up there and look for it
 HN> to see if it still survives! 10 years is a long time in 
 HN> restaurant years!!

Thought I did, when Amanda was in Friday Harbor.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Kathy's Grilled Gulf Shrimp
Categories: Newsgroups, 03jan2002, Mains, Seafood, Stuffed
  Servings: 6

    1/2 c  Butter or Margarine
    1/2 c  Lime Juice
    1/2 c  Lemon Juice
    1/4 c  Minced Onion
      1 ts herb- thyme
      1 ts Salt
    1/4 ts Allspice
    1/4 ts Grated spice- nutmeg, ground
    1/4 ts Ground Ginger
    1/4 ts Ground Black Pepper
    1/4 ts Ground Red Pepper
      3 lb Gulf Shrimp

Melt the butter in a small saucepan. Add the lime and lemon juice, onion,
and all the spices. Shell and devein the shrimp and thread about 10 shrimp
on each set of 2 metal skewers held close together and parallel to each
other. Skewer about 1/4 inch from the head on one and about 1/4 inch from
the tail on the other. This method will allow you to flip the shrimp without
their plopping around. Brush with the butter mixture and place on a very hot
gas grill. Continue to baste as the flames shoot up from the grill. Use
caution but turn frequently. The shrimp will be pink and the butter will
slightly burn to a golden brown in spots when done. Total cooking time will
be 8 to 10 minutes.
:Recipe By     :Kansas City Barbecue (Cookbook)

  From: "Laurie Sanders" <lrs979@home.Com

MMMMM
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