Text 18148, 90 rader
Skriven 2011-11-23 00:52:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: nah 232
===================
 -=> On 11-22-11  01:52,  Michael Loo <=-
 -=> spoke to Jim Weller about nah 232 <=-

 ML> If I were a warrior, I'd be less than inclined to use my
 ML> most prized possession as a cooktop (though I might, if I
 ML> were even to eat cooked food, thread some chunks of meat on
 ML> my sword and stick them over the flame for a few seconds).

 ML> I could see the horde under attack, and the warriors picking
 ML> up their swords and shields, and ... OW! what a dumb idea.

 ML> And where's that handle, shoot, burned off again?!

Not to mention the fact that a hot enough fire would change the temper
on the metal blade.  I don't know enough about metalurgy to say exactly
what the effects would be, but have seen knives turn all sorts of blue
shades when held in an open flame.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SEAFOOD PITA
 Categories: Sandwiches, Seafood, Usenet
      Yield: 2 servings
 
    1/2 lb Scallops or Shrimp
    1/4 c  Olive oil
      1 md Onion
      1    Garlic cloves
           -(more or less to taste)
    3/4 c  Mushrooms
  1 1/2 c  Vegetable (such as
           -eggplant or zucchini)
           Salt, pepper and
           -spices (to taste)
  1 1/2 c  Couscous, cooked
           Pita bread
 
  Cut up the vegetables into small (about 1/2 inch) cubes.  Slice the
  mushrooms.
  
  If using shrimp, peel and de-vein the shrimp and cut into small cubes.
  
  In a small amount of olive oil, saute the onion and the optional
  garlic until the onion is soft but not quite transparent.
  
  Heat the remaining olive oil in a skillet and add the vegetable and
  mushrooms. Saute until the vegetables are almost soft. Taste and add
  salt, pepper and whatever spices strike your fancy (oregano, basil
  and red pepper are good). Add the scallops or shrimp and cook until
  just done, about a minute or two. Scallops will turn opaque and
  shrimp will turn pink. Do NOT overcook.
  
  There should be an excess of oil and fluid.  If not, add more oil and
  briefly heat. Transfer the mixture to a bowl. Add the couscous and mix
  thoroughly. Chill several hours or overnight.
  
  Stuff into the pita bread (maybe with some tomato) and serve.
  
  NOTES:
  
  *  Pita-Seafood Salad Sandwiches -- This recipe is more of a formula
  than a recipe.  It is excellent for a cool dinner in the summer (any
  time after February in Texas!)  Yield:  Serves 2-4.
  
  *  You could substitute almost any vegetable and crab or a firm fish.
  To use this for a picnic, don't stuff the pita bread until you are
  about to serve it. Err on the side of too much oil, since the
  couscous absorbs the oil (and a recent study says that olive oil may
  be good for you).
  
  : Difficulty:  easy to moderate.
  : Time:  30 minutes preparation, overnight chilling.
  : Precision:  no need to measure.
  
  : Anita Cochran
  : Astronomy Dept., The Univ.  of Texas, Austin, TX
  : {noao, ut-sally, ut-ngp}!utastro!anita
  : arpa:  anita@astro.UTEXAS.EDU
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:55:29, 23 Nov 2011
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)