Text 19303, 112 rader
Skriven 2011-12-20 05:32:00 av Dave Drum (57646.cooking)
     Kommentar till en text av Glen Jamieson (57572.cooking)
Ärende: C.Y.A. (COVER ...)
==========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> That suit was tailor made for me in 1976, and only worn about 3 times.
 GJ> It is in perfect condition.

 DD> The panels in the suit ... probably. Just be careful of the threads
 DD> holding things together. Does the jacket have velvet lapels? Or
 DD> possibly satin/sateen? Do you have a paisley ascot or handkerchief to
 DD> go with?

 GJ> Nothing too way-out, like that.  It is polyester, and quite strong.  I
 GJ> also have some of the translucent Filipino formal barong tagalog style
 GJ> shirts, which are usually worn with a T-shirt underneath.  Trouble is
 GJ> that most of my T-shirts have something like "ESQ Marketing - Plumbing
 GJ> supplies", or "Vanuatu Abattoirs Ltd" on the back. which tends to
 GJ> detract from the elegance.  Somewhere I have a hand-woven scarf in the
 GJ> family clan tartan...

So long as you have confidence in it ... I was just trying to protect innocent
and sensitive eyes from the pranks of that jolly old sprite - Murphy.

You may have to invest the extra dosh for a T-shirt without adverts paying part
of the freight. Although, if the advert is on the back and you keep the jacket
on ... Or is the polyester thin and translucent like the shirt(s)?

Scarves for men are generally used to keep the neck warm in cold climes -- like
your forebears native (and bleak) Scotland. Scarves for women, OTOH, tend to be
fashion accessories. Rather analogous to the pocket handkerchief in a suit
jacket or sport coat.

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

      Title: Prawns w/Handkerchief Pasta
 Categories: Seafood, Pasta, Wine, Greens, Vegetables
      Yield: 4 servings

    1/4 c  + 2 tb olive oil
           Salt & ground pepper
     12    Jumbo, raw, head-on shrimp; 
           - if unavailable, use 15
           - jumbo shrimp with heads
           - removed), shelled and
           - deveined
      1 c  Sweet white wine; such as
           - Riesling
      2 tb Ground coriander seed
      1 tb Minced fresh garlic
      1 lg Onion; peeled, chopped fine
     14 oz Can plum tomatoes
           Juice of 1/2 large lime
     11    Sheets lasagna; each sheet
           - broken by hand into 3
           - squares
     10 oz Fresh spinach; washed

  For all the variety of pasta shapes stocked by the average
  American grocery store, one type I've never been able to
  find here is the square-shaped fazzoletti, Italian for
  "handkerchiefs." A simple solution: break lasagna sheets
  into thirds. What I love about squares is the way they
  drape over and envelop the other ingredients in the bowl.

  Chef: Rocco DiSpirito

  Warm a wide, high-sided sauté pan over medium-high heat
  with 2 tablespoons of the olive oil. Season both sides of
  shrimp with salt and pepper. When oil is hot, add as many
  shrimp to the pan as will fit and cook just until shrimp
  turn bright pink and opaque. Remove shrimp from pan
  immediately; do not overcook. Repeat with remaining
  shrimp. Remove shrimp heads and reserve both bodies and
  heads. Do not rinse pan.

  In a blender, combine shrimp heads (substitute 3 shrimp if
  you've used headless shrimp) with wine. Pass purée through
  a fine mesh strainer. Discard solids and reserve liquid.

  Over medium-high heat, warm 1 tablespoon of the oil in the
  same sauté pan in which you've cooked the shrimp. Add
  coriander and, stirring continuously to prevent burning,
  sauté until fragrant, 1 to 2 minutes. Add 1 tablespoon of
  the oil, garlic, and onions, cover, and cook until
  translucent and soft, about 5 minutes. Add reserved
  shrimp-flavored wine, bring to a simmer, and simmer,
  uncovered, for 2 minutes. Add tomatoes with their juices
  and simmer for 15 minutes, stirring sauce frequently and
  breaking up tomatoes with a wooden spoon. Stir in lime
  juice and remaining 2 tablespoons oil. Taste, and season
  with salt and pepper. Keep over lowest heat.

  Add lasagna squares to boiling water and cook until al
  dente, following manufacturer's timing guidelines. Remove
  pot from heat, add spinach, and steep for 30 seconds.
  Drain and add to sauté pan along with shrimp. Gently toss
  all ingredients together and warm through, about 2
  minutes.

  Divide contents of pan among 4 plates; each serving will
  consist of about 8 handkerchiefs and 3 jumbo shrimp. You
  may also present everything in a large bowl and let your
  guests serve themselves.
   
  From: http://www.cookstr.com

  Uncle Dirty Dave's Archives

MMMMM

... Egotism is the anesthetic that dulls the pain of stupidity. -- Frank Leahy
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