Text 10922, 88 rader
Skriven 2011-05-18 10:42:10 av Dave Drum (1:18/200.0)
  Kommentar till text 10900 av JIM WELLER (1:123/140)
Ärende: TIPPING
===============
-=> JIM WELLER wrote to HAP NEWSOM <=-

 HN> Once you have a reputation as a
 HN> bridge player, it's hard to get folks
 HN> to play with you for $$.

 JW> Along similar lines a carny once gave me some great advise. Never
 JW> play pool for money; no matter how good you think you are, there's
 JW> always somebody better around the corner. But, NOBODY takes bar room
 JW> shuffleboard seriously and you can always find a small stakes money
 JW> game. Being good at shuffleboard is always good for a small but
 JW> consistent cashflow.

Long board or the abominable bank board? I used to belong to a long board
league. Most we ever played for (besides the trophies and bragging rights) was
beers.  Bv)=

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

      Title: Baked Eggs w/Pancetta, Rosemary (& a Side of Shuffleboard)
 Categories: Pork, Eggs, Vegetables, Breads
      Yield: 6 servings

      2 tb Extra-virgin olive oil
    1/2 sm Yellow onion; fine chopped
      2 cl garlic; fine chopped
      2    California bay leaves
      1    Rosemary sprig; leaves only
      1    Sage leaf
      4 c  Whole peeled canned tomatoes
        pn Red-pepper flakes
      1 tb Fine chopped flat-leaf
           - parsley
           Salt & fresh ground pepper
      3    Oil-cured, pitted, black
           - olives; halved
     12 lg Eggs
      6 sl Pancetta; 1/4" thick
           Toasted bread; for serving

  Chef Jenn Louis lures locals to her upscale-casual Portland,
  Oregon, restaurant, Lincoln, with a menu of honest,
  elemental fare. Now she's offering regulars a new place to
  indulge: Sunshine Tavern. Alongside games of Donkey Kong and
  Ms. Pac Man and a shuffleboard table, she's upping the ante
  on traditional pub grub with house-made pork rinds, burgers
  crowned with chicken-liver mousse and the chef's beloved
  baked eggs. Louis tops the runny yolks with slices of warm
  pancetta and serves the dish as a dinner appetizer, but
  they're equally satisfying at brunch.

  Preheat the oven to 375xF/190xC and place a rack in the
  middle.

  In a medium saucepan, warm the olive oil over medium heat.
  Add the onion, garlic, bay leaves, rosemary and sage and
  cook, stirring occasionally, until the onion is translucent
  and the garlic is fragrant but not brown, about 5 minutes.

  In a medium bowl, crush the tomatoes with your hands until
  just slightly chunky. Add the tomatoes and the red-pepper
  flakes to the saucepan and cook, stirring occasionally,
  until the sauce has reduced by half, about 10 minutes. Stir
  in the parsley and season to taste with salt and pepper.

  Divide the tomato sauce among 6 small, shallow, oven-proof
  dishes and place an olive half in each. Crack 2 eggs into
  each dish. Sprinkle the eggs with salt and pepper. Transfer
  the eggs to the oven and bake until the egg whites are set
  but the yolks are still runny, about 15 minutes.

  Meanwhile, in a large skillet, cook the pancetta over medium
  heat, turning once, until crisp. Remove the eggs from the
  oven and top each serving with a slice of the warm pancetta.

  Serve immediately with toasted bread.

  Recipe adapted from Jenn Louis, Sunshine Tavern, Portland, OR

  From: http://www.tastingtable.com

  Uncle Dirty Dave's Archives

MMMMM
 
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