Text 27729, 73 rader
Skriven 2009-08-21 11:42:04 av Michael Loo (1:18/200.0)
  Kommentar till text 27631 av Dave Sacerdote (1:123/140)
Ärende: yay/boo 58
==================
 DS> That is skilled cold reading at work.  As time had gone on he might
 DS> have been able to fine-tune his performance had you not been so
 DS> astute.  As more of responses seemed like "hits" you would have 
 DS> started ignoring the "misses," and so on.

I really don't think I'd ignore the misses, as he made too many
too early. They were odd little misses, and as I said I did take
the trouble to look him up in the alumni directory.

 DS> Perhaps eventually.  Con men are always looking for a mark.
 DS> He could have been probing your weaknesses, grooming you for
 DS> future use, or just looking to hit it off with you warmly
 DS> enough to cadge a few weeks of free lodging sometime "he happens
 DS> to be in the neighborhood."

I was thinking of the future use part. I have friends who are
said to be wealthy and/or prestigious, though I didn't tell
him anything about any of them. I did tell him about my very
tenuous Steve Tyler connection, but for all he knew I might
have been conning him on that.

=
 DS> I agree we need to get Hap out to the East Coast and teach him how to
 DS> eat softshell clams.

I'm wondering if he didn't take the neckerchiefs off or something.

 DS> When we have steamers at home, no one but me is interested in sipping
 DS> the clam broth at the end of the meal. I have a feeling if it were you
 DS> and me and Hap, I'd have to share. [g]

That's okay, we probably all have to watch our sodium, so
one cup a person should be enough.

Creole BBQ Shrimp
cat: main, New Orleans, shellfish
Yields: 4 servings

8 Tb butter
1/4 c extra-virgin olive oil
2 Tb garlic, finely chopped
1 Tb coarsely cracked black pepper
1 Tb Worcestershire sauce
1/4 ts thyme
2 ts Louisiana-style hot pepper sauce
1 1/2 lb shrimp, shelled and deveined
3 lemons (2 to squeeze and one sliced into thin rings)
Salt, to taste

Here's a dish with a big misnomer, since the shrimp don't go
anywhere near a barbecue. This very rich dish was created at
Pascale's Manale restaurant in New Orleans, made there with
heads-on shrimp and baked, not barbecued, with plenty of
butter. A casserole of these will go fast.

Heat a large saute pan (large enough to hold the shrimp in
one layer) or a 9x13 baking dish. Add the butter, oil, garlic,
black pepper, Worcestershire sauce, thyme, and pepper sauce;
stir and cook for 1 min. Add the shrimp and toss in the sauce,
and even them out in one layer. Sqeeze lemons over the entire
area. Sprinkle with salt, cover with sliced lemons and place
in a preheated 375F oven for 3 to 5 min or until they are just
done, tossing them once.

Serve in soup bowls with the sauce and crusty Italian bread on
the side.

Source: gloryb.com, adapted from Pascale's Manale, New Orleans

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