Text 22605, 60 rader
Skriven 2009-03-30 05:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: strange 418
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 SD> After looking around myself and seeing what's available online, I
 SD> probably won't do it.  I could do it, but I may just put the CDs on the
 SD> BBS hard drive and be done with it...if I decide to do that at all. 
 SD> You're right though-the filebase gets little use on my system, but
 SD> there's some things I have there that aren't easily found anymore.

Not easily found is one thing, but is the possibility that someone
might want something that is noplace else sufficient to make your
effort and aggravation worth it? Of course, I never seriously
considered running a BBS, so my threshold for "worth it" might
be a lot different from yours.

 SD> On a more on-topic note, I have a good-sized MM recipe filebase that
 SD> I'm going to be adding more to soon.  Just haven't had the time to sit
 SD> down and work on it.

Now that might be interesting to have on line, if it has a
substantial body of new or rare stuff. Such as

Pasta with Shrimp
cat: airline, main, shellfish
servings: 4

1 lb medium shrimp, peeled and deveined
3 cloves garlic, minced
3 Tb butter
Fresh ground pepper
1/2 md onion, sliced thin
4 oz tomato sauce (about 1/2 of those little cans)
1/2 c chicken stock, white wine, or both (to 3/4 c)
4 servings of linguine, prepared

Saute the shrimp, half the garlic, and some pepper (to taste)
in 2 Tb butter. Be careful to not overcook the shrimp. Remove
from pan and keep warm.

Without wiping out the pan, add the last 1 Tb butter, the onions,
and the remaining garlic. Cook until the onions and garlic are
very slightly browned. Add the tomato sauce and chicken stock/wine.
Let the sauce simmer at a slow boil until it's reduced a bit,
5-7 min. (It will never thicken, but simmering will concentrate
the flavors.) Add the shrimp, heat through, and serve over linguine.

NOTES:

Medium-high heat should let you saute the shrimp without burning
the butter. It's also important to not crowd the pan, or too much
liquid weeps out. The result will be rubbery shrimp that doesn't
have any of that yummy browning on the outside. Cook the shrimp
in two batches if necessary.

This also works for chicken or lobster. Try tossing in some fresh
basil near the end of the sauce simmering.

(Based on a dish I had on an airplane - LQ)
Source: Lori Quarnstrom

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