Text 20189, 110 rader
Skriven 2012-01-19 18:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: another thing 96
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 RH> If you moved to either the Phoenix or LVNV areas

All this speculation is based on a couple premises only
one of which is true. That I get distressed by dealing
with my brother is true. That I mind being homeless is
emphatically not true. 

 , we'd possibly be
 RH> able to connect whenever we came to see grandkids.

We can probably connect in some other locale as well.

 ML> The only thing that I could imagine preventing me from eating
 ML> pork would be if I found out that the pigs had to be tortured
 ML> to make them taste good (which I believe isn't the case).
 RH> I should think torturing them would toughen them up.

This is not just a horrible figment of my imagination: in
rural Korea, food dogs are occasionally beaten to death:
check out askakorean.blogspot.com for more details.

  What would turn
 RH> me off would be having to do my own slaughtering/gutting out.

I'm not eager to do so and have never had to catch and
kill a piece of food (except seafood, which don't count for
some reason). Gutting, butchering, I've done that, not
without squeamishness sometimes.

 RH> Probably not. This place is one of those pleasant surprises; nobody
 RH> expects to find prime rib at a restaurant extention to a gas
 RH> station/convenience store. Word is getting around about it so
 RH> customers now have to get there early on Friday nights to enjoy the
 RH> prime rib. 

Oklahoma Joe's is often referred to as the best bbq in Kansas
City. It is in a gas station/convenience store as well. It is
also in Kansas City, KANSAS.

 ML>       Title: Fondue Vaudoise (Cheese Fondue 'a la Vaudoise')  Vaud
 RH> Some people think Spell Check implies Sense Check--but it sure
 RH> doesn't! Anyway, would you suggest white grape juice or something like
 RH> chicken stock as a sub?

As I said, I'm not suggesting you fix this dish.
Unfortunately, omitting alcohol would really change the
flavor of it, to the point that it really would not be
recognizable at all. If you wanted to make melted cheese,
quite distinct from this dish, sure, other liquids would
do most of the job; I would not recommend something sweet
like grape juice, though.

---------- Recipe via Meal-Master (tm) v8.05

      Title: CHOCOLATE FRIED ICE CREAM
 Categories: Desserts
      Yield: 6 servings

      1 qt Vanilla ice cream
      1 c  Vanilla wafer crumbs
           -(about 30 wafers, crushed)
    1/2 c  Finely chopped pecans
    1/2 c  MOUNDS Sweetened Coconut
           -Flakes
      3 tb HERSHEY'S Cocoa
      2    Eggs
           Vegetable oil

----------------------------CHOCOLATE NUT SAUCE----------------------------
      3 tb Butter or margarine
    1/3 c  Pecan pieces
    2/3 c  Sugar
    1/4 c  HERSHEY'S Cocoa
    1/8 ts Salt
    1/2    Cup light cream
    1/2    Teaspoon vanilla extract

  1. With scoop, form 6 ice cream balls. Place on wax-paper-covered tray.
  Cover; freeze several hours or until very firm.

  2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa;
  set aside. In small bowl, beat eggs.

  3. Coat ice cream balls with crumb mixture, pressing crumbs firmly into
  ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place
  on wax-paper-covered tray; freeze 2 hours or until very firm.

  4. Just before serving, heat 2-inches oil in fry pan or deep fryer to
  375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil 20
  to 25 seconds or until browned. Drain; serve immediately with CHOCOLATE
  NUT SAUCE. 6 servings.
  CHOCOLATE NUT SAUCE

  1. In small saucepan over low heat, melt butter; add nuts, cooking until
  lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in
  light cream.

  2. Over low heat, cook, stirring constantly, until mixture just begins to
  boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce.

  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]

  [Meal-Master format courtesy of Karen Mintzias]

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