Text 39776, 75 rader
Skriven 2010-07-03 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: tropical habits
=======================
-=> Quoting Manny Rothstein to Jim Weller <=-

 -> He hit the tree hard with the bat
 -> before going into the bushes. Apparently the vibration carries into
 -> the ground and chases away snakes.

 MR> When I was a kid here in So. Cal., I was taught to avoid brushy
 MR> thickets and junk or rock piles. Even in the city, on or near
 MR> the foothills. Rattlesnakes.

Having lived in northern Ontario, northern Alberta and the NWT with
a short stint in Newfoundland I have never encountered a poisonous
snake (or a fire ant, a tick or a cockroach, except in Hawaii and
Florida. Lots of roaches in both those places, even at the better
hotels and restaurants.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fernadina Shrimp Gravy
 Categories: Sauces, Shrimp, Pork, Rice, American
      Yield: 4 Servings
 
      1 tb Sugar
      1 tb Plus 1 cup water
      2 oz Salt pork, diced
    1/2 c  Minced onion
    1/2 c  Diced green bell pepper
    1/2 c  Diced red bell pepper
    1/2 c  Diced celery
  1 1/2 lb Shrimp, shelled, cleaned,
           -if large, cut in half
      1 ts Salt
    1/4 ts Fresh ground black pepper
    1/8 ts Crushed dried red pepper
      2 c  Hot cooked rice
 
  In a heavy medium-size skillet, stir the sugar over moderate heat
  until it begins to melt. Continue to cook until the syrup turns
  golden. Add the tablespoon of water, protecting your hands with a
  pot holder as the hot sugar may spatter. Stir until the sugar is
  dissolved. Set this caramel aside.
  
  In a large skillet or saute pan, cook the salt pork until browned,
  stirring now and then.  Remove the pork bits with a slotted spoon,
  and set aside. Pour off all but 1 tablespoon of pork drippings.
  Add the onion, green and red peppers, and celery.  Saute until the
  vegetables are tender. Add the shrimp and cook until they turn
  bright pink and are opaque, 2 to 3 minutes. Remove the shrimp and
  vegetables with a slotted spoon and keep them warm on a plate. Add
  the remaining 1 cup water and 1 teaspoon of the caramel to the pan
  drippings. Bring to a boil, stir, and simmer 1 to 2 minutes.
  Season with salt, black pepper, and crushed red pepper.
  
  Return the shrimp and vegetables and the salt pork bits to the
  gravy and heat a minute or two.  Serve hot over rice.
  
  FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart
  
MMMMM






Cheers

YK Jim


... The pizza stinks, the cockroaches aren't even crunchy.

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