Text 24446, 73 rader
Skriven 2009-05-27 06:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: barf doesn't 637
========================
 ML> Yesterday we had deep-fried sweet potato chips (leftover but
 ML> re-deep-fried), crispy pan-fried garlic noodles, and salt-pepper
 ML> fried squid. No vegetable (my hostess didn't even have scallions
 ML> to garnish the food), no dessert.
 JW> That's a lot of fried food! I like all three dishes but altogether
 JW> it's overkill (for me at least).

Annie said that it was the best meal of her life, as there
were no vegetables on the table, and nobody gave her any
grief about her not eating them. Of course, she spent a
substantial portion of the next couple days gorging on
stupid little cucumber-cream cheese sandwiches.

 ML> Title: Crisp Oven Fried Chicken
 JW> That's one dish that is quite good in the oven.
 ML> With dark meat, which has enough fat and moisture to accept
 ML> the insult with impunity.
 JW> Skin on, of course.

What other way is there?

 -=> Jim Weller said to Hap Newsom <=-

 HN> They went through 6 kegs of beer...
 HN> a VERY cute young barrister...
 HN> spent most of the evening flirting with
 HN> me...
 JW> Beer will do that to girls! [g]

Thank the heavens that beer goggles fit women as well as men.

Perhaps one of the problems with the Jackie woman is that she
finally saw me when she was sobered up.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Versoffene Jungfern (Drunk Virgins)
 Categories: Alcohol, Desserts, German
   Servings:  4

      3 c  Red wine
      3 ts Sugar
      1    Piece lemon peel
    1/2    Stick cinnamon
      1 pn (small) ground cloves

  From the Ries-Kartaeusertal area.

  These are essentially Carthusian Dumplings in a red wine sauce.

  For the dumplings: see Kartauserkloesse (Carthusian Dumplings - recipe
  separately

  For the sauce:

  Add the cinnamon and lemon peel to the red wine, and bring to a boil.

  Reduce the liquid by keeping it at a light boil for 20 minutes.  Then
  remove the cinnamon and lemon peel.  Season to taste with sugar, ground
  cloves and, if desired, a bit of lemon juice.  Pour the sauce over the hot
  dumplings and serve as dessert.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92

MMMMM

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