Text 17100, 104 rader
Skriven 2011-10-27 06:12:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Back to Normal?
=======================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> Rusty's (up in Canuckistan) which seems to drop spaces in my posts so
 DD> that it looks like I have run words together. So, I play Scrabble there
 DD> and check message propagation.

 NB> Don't you mean Tiny's there?  That's where I'm playing Scrabble with
 NB> you.  And I have no trouble with it dropping spaces in my posts, maybe
 NB> because I'm using Bluewave to write the messages?  In fact, this comes
 NB> from there, as it is my primary backup nowadays... ;)

Yeah ... Tiny's. And I download the packet from the Bluewave option. Beats me
what's up. It may be a basic incompatibility between his sox and my MultiMail
packet software and/or the Notepad++ I use for an editor.
 
 DD> Those are all I have in the forefront of my brain at oh-dark-thirty.
 DD> I'm sure others will chime in with what has been missed.

 NB> Others I don't use (that one sees messages from) are the one in
 NB> Australia that Glen posts from and xxCarol's...  I'm sure that other
 NB> bbses have this echo available, but I'm not calling them...  ;)

I forgot about Ms. Shenk's. And BrainTap is used only by Geln since Keving left
in a snit - or a Holden taxi.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Les Moules Secrètes de la Femme du Chauffeur de Taxi *
 Categories: Shellfish, Vegetables, Wine, Herbs
      Yield: 2 Servings
 
      2 lb Fresh mussels
      2    Shallots; peel, mince fine
      3 tb Unsalted butter
    1/4 ts Fine sea salt
      2 c  Alsatian Gewürztraminer wine
           Fresh ground black pepper
      2 ts Fresh or dried thyme leaves
           A handful of fresh flat-leaf
           - parsley leaves; minced
 
  Equipment: A large deep skillet with a lid
  
  * The Taxi Driver's Wife's Secret Mussels
  
  Thoroughly scrub the mussels, and rinse with several changes
  of water. If an open mussel closes when you press on it, it
  is good; if it stays open, the mussel should be discarded.
  Beard the mussels. (Do not beard the mussels more than a few
  minutes in advance or they will die and spoil. Note that in
  some markets mussels are pre-prepared, in that the small
  black beard than hangs from the mussel has been clipped off
  but not entirely removed. These mussels do not need further
  attention.) Set them aside.
  
  In a large, deep skillet, combine the shallots, butter, and
  sea salt. Sweat-cook, covered, over low heat-until softened,
  about 3 minutes. Add the wine, bring to a boil over high
  heat, and boil, uncovered, until reduced by half, about 5
  minutes.
  
  Add the mussels, sprinkle generously with black pepper, and
  stir. Cover, and cook just until the mussels open, about 3
  minutes. Remove the mussels as they open. Do not overcook.
  Discard any mussels that do not open.
  
  Transfer the mussels and liquid to four warmed shallow soup
  bowls. Sprinkle each with thyme, parsley, and black pepper.
  Serve immediately, with finger bowls.
  
  Don't forget the crusty baguette to soak up the memorable
  sauce.
  
  Wherever I am in Paris, it seems, people want me to know
  about their special recipes. One day while a taxi driver was
  taking me from restaurant to market to specialty shop, he
  confided that his wife made the best mussels in the world.
  So delicious that everyone, he said, raved about them and
  his wife never, ever, revealed her secret. I did not even
  have to pop the question, and pretty soon he had shared his
  spouse's most guarded recipe: The key is Gewürztraminer, the
  aromatic wine from France's Alsace region.
  
  Note: I use an inexpensive Gewürztraminer when preparing
  this dish, and I serve the same wine with the mussels.
  
  What I Learned: Years ago, a fishmonger warned me against
  taking mussels home in a plastic bag and storing them in the
  refrigerator. Mussels stored in a sealed bag will suffocate
  and die. Rather, when you get home from the market, either
  place the mussels on a shelf in the refrigerator with the
  bag opened or, better yet, transfer them to a large bowl and
  cover the bowl with a damp cloth.
  
  The Splendid Table
  
  From: http://www.publicradio.org
  
  Uncle Dirty Dave's Archives
 
MMMMM
... The secret of eternal youth is arrested development. - Alice R. Longworth
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