Text 34357, 88 rader
Skriven 2010-02-04 19:51:45 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Glen Jamieson
Ärende: DEAR as a noun
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Lamb tends to be dear here, as the growers can get more money for it
 DS>                       ^^^^

 DS> It has been a long time since I have heard that word in this context.
 DS> I wonder how many folks understand the meaning?  We ran into it in
 DS> England years ago.

 DD> Dear tends to be used more as a noun than an adjective these days.
 DD> That's another of those "countryisms" like "Wednesday week" that I grew
 DD> up with.

 GJ> Dear as a noun?  Used how?  To mean what?

Dear Glen, think about it. It will soon become apparent. 
 
 GJ> And what is so unusual about using, "Wednesday week"?  That is a
 GJ> normal, common expression here.  What would most USAns say?

Probably something like "Wednesday, month/date". Or the unwieldy but more
common "A week (or two weeks) from next Wednesday".

Wednesday week isn't commonly used in Glass Teat Speak so it's not common in
Everyday Urban Speak. It's considered "Country Bumpkin Speak" by the
hoi-polloi. And no one who is shallow and concerned with what the neighbours
will think wants to be guilty of "Country Bumpkin Speak". /facetious mode off/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Bumpkin's Crayfish Taglietelle
 Categories: Seafood, Chilies, Pasta
      Yield: 1 Serving

     10 lg Sized crayfish per person
    1/4 sm Red chile per person
    1/2    Shallot per person
    200 g  Taglietelle pasta per person
           Butter
           Double Cream
           Salt & Pepper

  Put your crayfish into the freezer to send them into a
  hibernation state, alternatively if your other half isn't to
  keen in a bucket filled with ice. 

  Boil a pan of water large enough to take your crayfish and
  salt it well, you can also add a sliced lemon to the water.
  When the water is at a hard rolling boil tip the crayfish in
  and replace the lid. Bring back to the boil and leave till
  cooked (between 5 and 8 minutes depending on size). 

  Once cooked, strain them, allow to cool and peel the tail
  meat and claw meat, cover and put in the fridge.

  Now thoroughly crush the shells with a rolling pin in
  another large pan and cover with water, simmer for 30 min
  or longer to extract as much flavour from the shells as
  possible. Strain through muslin and reduce the liquid to a
  sauce (watch it doesn't catch!), you wont get much but the
  flavour will be intense.

  Whilst you're reducing the sauce, gently fry the shallot
  and chile in butter till the shallot is soft and golden.

  Prepare your pasta and just before it's ready stir the
  reduced sauce and a splash of cream into the shallot and
  chile mixture then add the crayfish meat and heat it
  through, you then just toss your drained cooked pasta in
  this mixture to coat every last bit and serve.

  From: http://www.thecountrybumpkin.co.uk

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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