Text 35160, 72 rader
Skriven 2013-03-22 20:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: picky 298
=================
 > I'll see what the numbers are like and whose driving
 > route goes close to an airport with cheap fares.
 JK> Sounds good..

May I sleep on the comfy chair again? If that would
be inconvenient, I might have to go to that B&B -
the hotels seem to be out of the way, down toward
town and so on.

 > When I've made stuffed squid, I've always used
 > toothpicks. I use a tentacle, sausage, and rice
 > stuffing.
 JK> I make them with a few tentacles, breadcrumbs, Italian cheese,
 JK> parsley, garlic salt and pepper.  Just the way Mom always did it, and I
 JK> guess our family is a bit addicted (g).

What kind of Italian cheese? I'm definitely not a fan
of cheese with seafood (except maybe the more umamiish
cow's milk cheeses, such as Parmesan, with mild fish).
 
 > I was there yesterday: back into the frozen northeast
 > today. My snow boots' soles came undone. Humbug.
 JK> That's a pia.. time to dig out the shoe-glue.

I used something called Multi-Grip Hardware, Household &
Marine Glue, and it seems to have worked well. Of course,
here and now there's no snow any more, so no acid test.

   My shoe-boots suffered
 JK> a similar fate earlier this winter. I used some superglue, stuck my
 JK> feet in them then thought, "geez, I hope I none of the superglue leaked
 JK> into the inside..  I can see it now' (g)  Well, thankfully I didn't.

Luckily the more tenacious glues dry either very slowly,
in which case you have plenty of time to get out without
being trapped, or very quickly, so all you'd have to do
is wait a while before trying a stunt like that.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Snails, Sicilian Style
 Categories: Appetizers, Sicilian, Entertain, Snails
   Servings: 6

      2 lb Land Snails
           Water
           Salt
      2    Cloves Garlic Finely Chopped
    1/4 c  Olive Oil
           Freshly Ground Black Pepper
    1/2 c  Lemon Juice

  There is a small membrane, known as an operculum, at the opening of each
  snail.  Use a toothpick to remove this membrane and it will come off
  easily.  Place the snails in a basin and rinse thoroughly with cold water.
  Drain and rinse once more in cold water that contains a generous amount of
  salt. Rinse once more in cold water before cooking. Add four quarts of cold
  water to a kettle and add the snails and about three Tb salt.
  Bring slowly to a boil and simmer six minutes, stirring occasionally.
  Meanwhile, place the garlic and one ts of salt in a small, heavy
  bowl.  Crush the garlic with a pestle or the back of a heavy spoon to make
  a paste.  Add the oil, pepper (to taste), lemon juice, and six Tb
  cold water. Stir with a whisk to blend.  Drain the snails and serve hot
  with the sauce cold.   Note:  To eat the snails, pull out the meat with a
  pick and dip them one at a time in the sauce. The whole snail may be eaten,
  although the most fastidious prefer to skip the soft after end of the meat,
  which is the digestive tract. From The New York Times International
  Cookbook.

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