Text 26133, 130 rader
Skriven 2009-07-18 22:20:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: shots
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I'm not clear on the difference.

 DD> The "traditional" sling shot - like David is alleged to have used to
 DD> off Goliath is a hand held version of the business end of a trebuchet.
 DD> http://www.trebuchet.com/

 ML> I've seen these only in pictures - mostly illustrating that
 ML> very David-Goliath confrontation.

 DD> The catapult style slingshot is usually made with a "Y" shaped device
 DD> (a forked stick, maybe), some elastic material and a pocket or patch to
 DD> hold the missile.

 ML> Ah, a much more efficient and, I'd imagine, accurate tool.

Well, much easier to be accurate with, anyway. 
 
 ML> We could work on the world's funniest joke. The only word
 ML> I can think of is Flipperwaldt. Bubba is also a funny word.
 DD> Problem is - what we might think a real panic and knee-slapper might
 DD> not be universally funny. And all humour, it seems is based on pain ...
 DD> someone else's pain.

 ML> Yes. We had this same conversation over a decade ago. You say
 ML> pain, I say cruelty.
 
Different arms of the same suit. Or, perhaps a better comparison would be
pockets. Laughing at another's pain (psychic or physical) is not necessarily
cruel if you did not cause that pain yourself. It's a method of telling oneself
"There, but for a stroke of good fortune go I" and expressing a hearty sense of
relief.

I have done some of my best and funniest material at funeral homes. And have
been both congratulated and vilified for being anything but sad and solemn.
Remember this - if we couldn't laugh, we'd cry.

 DD> I may check out "Chowhound" just for sh!+$ and grins.
 ML> A mixture of wisdom and iggerence, most of both being easy
 ML> to distinguish from the other.

 DD> Sounds a lot like Roadfood - http://www.roadfood.com/Forums/

 ML> I was a booster of the Sterns before they became famous and
 ML> a bit too all but. I've looked at Roadfood and may even have
 ML> signed up, but in general I'm no longer thrilled.

I used to be the opposite ... I had the attitude that Jane and Michael had
never met a restaurant they didn't like. But, then I realised that their gig(s)
are making them a decent living from a niche that I would like to fill
- travelling around all over the place and eating on an expense account while
making money at that. And that they probably kiss a lot of frogs before they
locate the prince. 
 
 ML> The stuff runs $5 to 6 a pint out on the coasts
 DD> Eeeeewwwwww!!! Lotsa $$$ for a beer.

 ML> Population density. Liability insurance.

What the traffic will bear, more like.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frog Legs Sauce Picante
 Categories: Cajun, Emeril, Chilies, Rice
      Yield: 2 servings
 
      1 tb Olive oil
     12    Frog legs
      1 tb Flour
      1 c  Onions; chopped
      2 tb Green bell peppers; chopped
      2 tb Red bell peppers; chopped
    1/4 c  Celery; chopped
      1 ts Salt
    1/2 ts Cayenne
      1    Bay leaf
    1/2 ts Dried thyme
      1 tb Garlic; minced
      3 c  Tomatoes; peeled, seeded and
           -chopped
      1 ts Hot pepper sauce
           Juice of 1 lemon
      2 tb Parsley; chopped
      2 c  Steamed rice; hot

MMMMM---------------------GARNISH--------------------------
      2 tb Green onions; chopped
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
 
  In a large saute pan, heat the olive oil. When the
  pan is smoking hot, add the frog legs and brown
  slightly on both sides, about 2-3 minutes. Remove the
  frog legs. Add the flour to the oil. Stir to 2-3
  minutes to make a light brown roux. Add the onions,
  peppers, celery, salt and cayenne. Saute the
  vegetables for 3-4 minutes or until wilted.  Add the
  garlic and cook for 1 minute. Add the tomatoes and
  hot sauce. When the mixture comes to a boil, reduce to
  simmer. Simmer for 25-30 minutes.

  Lay the frogs legs in the sauce and cook for 3-4 min,
  basting with the sauce.

  Spoon the mixture over steamed rice.

  Garnish with green onions and peppers.
  
  Source: Essence of Emeril, #2324, TVFN

  Formatted by Lisa Crawford, 4/29/96
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... This rule is perfect: In all matters of opinion our adversaries are nuts!
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