Text 37584, 100 rader
Skriven 2010-05-09 16:32:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Tinny??? Trouble???
===========================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> Complete with the horrible tinny speaker?

 RH> UGH!  Steve's new Droid has a Beta GPS function; we used it going to
 RH> Chapel Hill today.  That was rather tinny too!

 DD> I suspect that the cell phone speaker sound a bit "thin" because it is
 DD> tiny and not really designed for a high enough volume of sound to be
 DD> heard clearly except clamped to an ear. Billy Bass has no such excuse.

 RH> Well, they have a car mount available so I presume they expect it to be
 RH> used as a GPS.  It has a fair number of apps built in, and, of course,
 RH> more for purchase.  Steve hasn't mentioned if it has any for cooking or
 RH> cleaning up the kitchen yet. (G)

When I got my (older) Mercedes I was describing all the new toys I was
discovering in and on it ... the most over-engineered car I have ever had ...
including back seat headrests that lay down at the push of a button (if I can
remember which button) ... I told my listener that "all it lacks are buttons to
roll out toilet paper and dispense beer."  Bv)=
 
 DD>       Title: Greek Style Sea Bass
 DD>  Categories: Seafood, Vegetables, Citrus
 DD>       Yield: 8 servings

 RH> As long as it doesn't come from Greece, what with the trouble they're
 RH> having.  Wonder if something like flounder would work, or some other
 RH> fish.

What would Greece's economic woes have to do with their style of cookery?
Actually buying sea bass from Greece would tend to help them out in the throes
of impending bankruptcy. Or, at least keep the price of the fish down ... in
the face of rising prices on Gulf and Caribbean seafood.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caribbean-Style Seafood Chowder
 Categories: Seafood, Soups, Vegetables, Chilies, Citrus
      Yield: 6 servings

      2 lb Assorted firm-fleshed fish;
           - snapper, drum, trout, etc.
      1 lb large shrimp; peel, devein
    1/3 c  Fresh lime juice
      2 lg Jalapenos; seed, mince
      4 lg Onions; divided
      4 cl Garlic; divided
      3    Ribs celery; divided
      6 c  Cold water
    1/3 c  Thick-sliced bacon; diced
      2 lg Bell peppers; seeded, fine
           - chopped 
      3 c  Potatoes; diced
    1/2 ts Dried thyme
      2    Bay leaves (Turkish)
    1/4 ts Nutmeg; fresh grated
      4 c  Tomatoes; peeled, chopped
    1/4 c  Tomato paste; opt
           Sharp's non-alcohol beer
           Cayenne & black pepper

  * reserve fish bones and shrimp shells

  Cut fish in 2" cubes. Toss together fish, shrimp, lime
  juice, and jalapenos. Refrigerate for 2 hours. Place fish
  bones and shrimp shells in stockpot with one unpeeled onion,
  one unpeeled garlic clove - both quartered - and one celery
  rib. Cover with water and simmer one hour. Drain and discard
  solids. Reserve stock.
 
  Saute bacon 'til browned. Reserve bacon. Saute remaining
  three onions, two celery ribs, and both peppers 'til tender
  and golden. Add garlic, finely mined, and saute a minute
  longer. Add potatoes, thyme bay and nutmeg; cover with hot
  stock, tomatoes and tomato paste [if used]. Cook 'til
  potatoes are barely tender, about 15 to 20 minutes. 

  Add fish and shrimp along with their marinade. Simmer
  another 10 to 15 minutes 'till done. Thin with beer, if
  needed, and adjust heat level to suit you.

  Recipe By: New Orleans, Times Picayune Aug. 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 

 

... To enjoy the flavour of life take big bites! Moderation is for monks!
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