Text 29965, 83 rader
Skriven 2012-09-28 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Real Chicken
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Sort of like the fish shack at the end of the pier in Chandlerville,
 DD> IL - where the catch-of-the-day is literally the catch of the day.

We have a similar place here called Bullock's. It's about one block
away from the wharf. They serve whatever Buckley catches. That's the
place where the owner stared down Aura when she thought she wanted
her fresh trout battered and deep fried and then a second time when
Aura thought her fish was underdone.

#12 Non-Profit Organizations: It is a known fact that white people
make up 95% of non-profit organizations.  They can't get enough of
them. They like working there for a number of reasons, the most
important of which is that it gives them a sense of self importance.
This is important so that they can tell their friends and parents
that they are "helping" society, and not just working to make money.
But the sweet side of non profits is that you are paid a competitive
salary for your field anyway.  So you can be working at a non-profit
and still make six figures and you don't have accountability or
pressure.  Again, like most things with white people - you can't
lose! 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mile End's Brussels Sprouts W/ Candied Walnuts & Apples
Categories: Vegetables, Nuts, Fruit
  Servings: 4

           CANDIED WALNUTS:
      1 TB unsalted butter or canola
           oil
    1/4 c  walnut pieces
      1 ts Diamond Crystal kosher salt
      2    sprigs of rosemary leaves
      2 TB honey
           BRUSSELS SPROUTS AND APPLES:
  1 1/2 lb Brussels sprouts, cut in
           half
      1 TB canola oil
      1 ts Diamond Crystal kosher salt
        pn freshly ground black pepper
      1 TB unsalted butter or
           extra-virgin olive oil
      2    Granny Smith apples, peeled
           and cut into
    1/2    inch pieces
           Juice of 1 lemon

Make the Candied Walnuts: Heat the butter or oil in a small skillet
over medium heat and add the walnut pieces and salt. Cook, stirring
frequently, until the walnuts start to take on a light golden color;
add the rosemary and cook for 1 minute more. Add the honey, stir,
and remove from the heat.

Meanwhile, preheat the oven to 450 degrees. Make the Brussels
Sprouts and Apples: Toss the Brussels sprouts with the canola oil,
salt, and pepper. Spread them out on a 10- by 15-inch baking sheet
and roast them until crisp-tender, 12 to 15 minutes. Set aside.

To finish the dish, heat the butter or olive oil in a large skillet
over medium-high heat, add the apple pieces, and cook them until
lightly browned, about 2 minutes. Add the candied walnuts, Brussels
sprouts, and lemon juice, and toss to combine. Adjust the seasoning
if needed.

Posted by: Kate Williams
From: The Mile End Cookbook, Noah and Rae Bernamoff 
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... That's worse than Zombie Jehovah's Witnesses on your doorstep.

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