Text 36294, 74 rader
Skriven 2010-03-31 17:18:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Cats
============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Had a cat one time with whom I was going to share my bacon. Put it in
 DD> her dish and the silly thing batted it onto the floor and made
 DD> "covering up" movements with her paw. Back to kibble for her. It was
 DD> perfectly good bacon, too. Fresh, cooked crisp and had no blue fur to
 DD> scrape off or anything.

 NB> One of our cats does that with some of the "treats" we've left them,
 NB> but the other always makes up for it.  The first is just more picky...
 NB> ;) They both like bacon, though.  But anything they turn their nose up
 NB> at doesn't go down again, for sure.  :)

Cats is funny people.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Katz' Sizzling Mussels
 Categories: Seafood, Shellfish, Wine, Herbs, Citrus
      Yield: 4 servings

     20    Mussels
      2 ts Fresh lemon juice
      1 tb Chopped parsley
      2    Sprigs fresh thyme
      2 tb Oil
      2 tb White wine
           Wondra Flour
           Extra virgin olive oil
           Coarse sea salt

  Special equipment: 1 cast iron skillet with lid, sauce pot.

  Recipe courtesy Chef David Katz

  Place all 20 mussels with white wine in a sauce pot with lid
  just until steamed open. Strain and let sit until cooled.
  Pick mussels out of shells and discard shells.

  Place mussels into mixing bowl. Coat mussels with Wondra
  flour. Shake bowl to coat evenly.

  Simultaneously place the cast iron skillet on a flame to
  warm and place a medium size frying pan on high heat. Add
  oil to the medium size frying pan.

  When medium pan starts to smoke add the mussels. Sauté
  mussels for 3 minutes continuing to keep them moving.

  Season with salt & pepper & thyme and parsley and sauté for
  30 seconds. Add one teaspoon of lemon juice to the pan. Toss
  lightly then place mussels into hot cast iron skillet.
  Mussels should sizzle.

  To finish add remaining teaspoon of lemon juice to skillet,
  drizzle with extra virgin olive oil, sprinkle with sea salt
  and serve. 

  From: http://www.behindtheburner.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... "All right, so it's impossible.  How long will it take?"
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