Text 39392, 102 rader
Skriven 2010-06-24 21:37:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DOOR-TO-DOOR 318 00624
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I have never had a politician come to my door

 ML> And a good thing too, as if such a one arrived and detected
 ML> a naked young lady, you might end up with an infestation of
 ML> multiple pollies.

Of course if it was a female pollie at the door, and _I_ answered the
door naked, the opposite result would be likely.

We now have our first female Prime Minister.  As the Deputy PM, she
had constantly denied having her eye on the top job, until today, when
Caucus voted her in.  As in, "No, no, no, no, YES!"  She was appointed
to the post by our first female Governor General, which was something!

 GJ> Northern America has maintained that pagan Scottish tradition for many
 GJ> years, so it is acceptable there.  It is only recently that major
 GJ> stores have tried to popularise it here to boost sales, similar to
 GJ> Christmas, Easter, Fathers' and Mothers' Days.

 ML> I thought it was a pagan candy manufacturers' tradition. Or, in
 ML> more cynical moments, a product of the dental association.

They are all part of a world-wide, multi-national conspiracy.

Today Kevin called, and we cooked goat liver, with bacon and onions.
Very nice!  Goat liver is much milder than lamb, and also cheaper, at
$1 each from the local Taliban Traders.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Prime Rib
 Categories: Cajun, Main dish, Mea
      Yield: 6 Servings
 
      4 lb Prime rib roast (10-1/2 lbs)
    1/4 c  Garlic powder
      2 ea Onions, thinly sliced
    1/4 c  Black pepper
    1/4 c  Salt

MMMMM------------------SEASONING MIX (OPTIONAL-----------------------
      1 tb Plus 1 tsp, salt
      1 tb Plus 2 tsp, fennel seeds
  2 1/2 ts Dry mustard
      1 tb Plus 2 tsp, white pepper
      1 tb Plus 3/4 tsp, black pepper
  2 1/2 ts Ground cayenne pepper
 
  Remove fat cap off top of meat (butcher can do this for you) and save.
  Place the roast, standing on the rib bones, in a very large roasting
  pan. Then with a knife make several dozen punctures through the
  silver skin so seasoning can permeate meat.  Pour a very generous,
  even layer of black pepper over the top of the meat (the pepper
  should completely cover it); repeat with the garlic powder, then the
  salt, totally covering the preceding layer.  Carefully arrange the
  onions in an even layer on top so as not to knock off the seasoning.
  Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a
  550F oven until the fat is dark brown and crispy on top, about 35
  minutes. Remove from oven and cool slightly. Refrigerate until well
  chilled, about 3 hours. (this is done so the juices will solidify and
  the steaks can be cooked rare.) Remove fat cap and disgard.  With the
  blade of a large knife, scrape off the onions and as much of the
  seasonings as possible and discard. Then with a long knife, slice
  between ribs into 6 steaks (4 will have bones); trim the cooked
  surface of meat from the 2 pieces that were on the outside of the
  roast. Season and cook in your favorite way for steaks. TO BLACKEN
  THE STEAKS: Combine the ingredients of the seasoning mix thoroughly
  in a small bowl; you will have about 8 tablespoons. Sprinkle the
  steaks generously and evenly on both sides with the mix. using about
  4 teaspoons on each steak and pressing it in with your hands. Heat a
  cast iron skillet over very high heat until it is beyond the smoking
  stage and you see white ash on the skillet bottom--at least 10
  minutes. (The skillet cannot be too hot for this method.)  Place one
  steak in the hot skillet (cook only one side at a time) and cook over
  a very high heat until the underside starts to develop a heavy, black
  crust, about 2 to 3 minutes. Turn the steak over and cook until the
  underside is crusted like the first, about 2 to 3 minutes more.
  Repeat with the remaining steaks.  Serve each steak while piping hot.
  (*NOTE*:  If you don't have a commercial hood vent over your stove,
  this dish may smoke you out of the kitchen.  It's worth it!  But you
  can also cook it outdoors on a gas grill; a charcoal fire doesn't get
  hot enough to "blacken" the steak properly.  If you have a smoke
  detector in your house, you will be able to determine if it is
  working correctly. This is NOT a dish to prepare in an apartment
  building with a central fire alarm system wired into your smoke
  detector. It causes great excitement! Also, you can be guaranteed you
  will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen
  
  U/l to NCE by Burt Ford 6/99.
 
MMMMM

 


... Everyone is naked under their clothes.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)