Text 10815, 63 rader
Skriven 2011-05-15 05:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: awful travels 331
=========================
 DD> That was nearly 50 years ago and it was never home.

Lucky you on both counts.

 DD> Let me tell you, though, the sound of a machine gun being cocked is
 DD> awfully loud and will immediately capture your focus.

Indeed.

 DD> Title: Twinkie-Weiner Sandwich
 DD> Categories: Five, Offal, Cakes, Cheese

That's rather odd, but aside from the cheez product
probably not inedible. Appropriate for the only
modestly weird Weird Al.

=
 DD> What is reaaaaaallly scary is the idiots who think that they can
 DD> (illegally) text and drive.

Over the years I've seen some amazingly bad driving and
some horrendous accidents. Who do these people think they
are? And they're less likely to meet their well-deserved
doom than to cause innocents to suffer.

This recipe, despite its credit line, is not too weird and
probably not too horrendous, from an echo member who was
only slightly weird that I could tell:

---------- Recipe via Meal-Master (tm) v8.00

      Title: Deep Fried Mashed Potatoes
 Categories: Vegetables, Cheese/eggs
      Yield: 4 servings

------------------------------MAIN INGREDIENT------------------------------
      2 c  Mashed potatoes                          Cheese, any type (optional)
           Salt and pepper, to taste

-----------------------------------BATTER-----------------------------------
    1/2 c  Flour                               1 ts Salt
      1    Egg                               1/2 c  Milk

---------------------------------DEEP FRYER---------------------------------
           Oil or lard, sufficient                  For deep frying

  Make mashed potatoes into golf-ball or small balls.  Add cheese(s), as per
  taste.  Freeze for 2 hours, or more.

  Make batter from flour, milk, egg and salt.  Gently dip mashed potato balls
  in batter, being careful that all exposed potato is coated with batter.

  Deep fry in hot oil/fat until golden-brown.

  Serve as a side dish, in place of any other form of potatoe.

  This is a semi-original dish, developed the hard way, from a meal I had in
  a French restuarant in Quebec.   From the very weird kitchen of &&& Dan and
  Bonnie Ceppa &&& + kid-lings

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