Text 38165, 86 rader
Skriven 2010-05-24 00:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Pensions
================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Anyone
 DD> who puts his arse on the line and agrees to go in harm's way for the
 DD> defence of his fellow citizens deserves everything that he was promised
 DD> - without quibble or cavil. 
 DD> The problem is not with the military - but, with REMFs who are also
 DD> bean counters. Heroes deserve their wages and bennies. Period.

You have my full agreement there.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Langdon Cook's Hangtown Fry With Morels
Categories: Eggs, Oysters, Bacon, Mushrooms
  Servings: 2

      4    eggs, beaten
      3    oysters, shucked
      3    morels, halved
      2 sl slab bacon, cut into thirds
      1    scallion, bulb sliced, green
           tops cut into thirds
      1 sm jalapeno, sliced
           flour
           cracker crumbs
           oil/butter
           hot sauce

The old mining town of Placerville, California, was dubbed Hangtown
back in the mid-1800s after a trio of outlaws met their end on the
same day and in the same oak tree. Legend has it that not long after
that a Forty-niner who finally hit paydirt took his diggings into a
local saloon and demanded the most expensive meal in town. The cook
picked his three dearest ingredients: fresh eggs carefully packed for
the rough overland journey, oysters shipped up from San Francisco,
and bacon from the East Coast and fried them up together.

If our miner had been a hedge fund manager the cook might have even
tossed a few glittering flakes into the pan, but as it is this
plenty rich West Coast classic has satisfied most hungry prospectors
for more than 150 years.

This time around I combined oysters harvested the other day with my
first morel mushrooms of the year.

Shucked oysters will keep for several days in the fridge, and though
not fit for slurping raw they're perfect in a Hangtown Fry.

1. Set oven to 350 degrees. Grease 9-inch cast-iron skillet, then
fry bacon over medium heat with a little oil. Remove to plate.

2. Saute morels, jalapeño, and scallion bulb in bacon fat until
lightly browned, 4-5 minutes.

3. Meanwhile dredge each oyster in flour, dip in egg, and roll in
cracker crumbs. Add a knob of butter to skillet along with battered
oysters. Brown on one side, flip, and add remaining scallion tops.
Reduce heat to medium-low. Cook 1 minute before pouring in egg and
returning bacon to pan.

4. Cook egg mixture for several minutes before finishing in oven
like a frittata. 

Note: For less fussy approach, simply fry all the non-egg
ingredients together and then scramble. Or, alternately, for a more
elegant dish, remove each of the ingredients from the skillet in
turn when done sauteing, then add back as eggs begin to set

Serves 1 hungry prospector or 2 hedge fund managers.

  From: Langdon Cook, Fat-Of-The-Land Blog
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A tagline is philosophy in brief.

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