Text 8153, 84 rader
Skriven 2011-03-10 07:48:02 av Dave Drum (1:18/200.0)
   Kommentar till text 8146 av John Guillory (1:396/60)
Ärende: Marty Grass
===================
John Guillory Said to hap newsom about Re: RE: Snow


JG> hn> -> The weather has been ridiculous lately. I am hoping that we
JG> hn> -> do not lose power tomorrow and I can get some baking done.

JG> hn> We've been lucky this year with no
JG> hn> substantial power outages at all!!

JG> Not wanting any power outages over here, but we sure could use
JG> some thunder storms...  Over here the cops think Mardis Gras is a
JG> reason to allow drunk drivers even more than normal.  Enough rain
JG> and the majority of the  seasonal drunks will stay in-doors and off
JG> the streets.

You must be from Nawlins or one of the big Party Gras cities along the 
Gulf Coast. Up here in the Great American Outback the Fat Tuesday 
excesses are not so noticeable. Our big "amateur night" for drunks is 
still New Year's Eve when many otherwise normal people seem to think 
that it is their "bounden duty" to go out and get knee-walking, toilet 
hugging _DRUNK_ . To finish up the night so fried they couldn't hit the 
floor if they jumped for it.

And the local Keystones cut them *NO* *SLACK* at all. Even setting up 
"roadside courtesy checks" to snag 'em up in wholesale lots.

Me. I stay at home on amateur night. It's safer that way, and damned 
near as interesting as I don't drink much any longer.

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

      Title: Mardi Gras Shrimp
 Categories: Seafood, Beer, Chilies, Herbs
      Yield: 4 servings

      1 lb Shrimp; peeled, deveined
    1/4 lb Unsalted butter
      2 cl Garlic, minced and mashed
      1 ts Worcestershire sauce
    1/2 c Clam juice
    1/4 c Beer; room temp
                         
MMMMM----------------------SEASONING MIX----------------------------
      1 ts Trappey's Red Devil sauce
      1 ts Fresh ground pepper
    1/2 ts Salt
    1/2 ts Crushed red pepper
    1/2 ts Dried thyme leaves
    1/2 ts Dried rosemary; crushed
    1/8 ts Dried oregano leaves
 
 Combine ingredients for seasoning mix in a
 nonreactive bowl and mix well. 

  Rinse shrimp and pat dry. 

  Combine butter, garlic, Worcestershire sauce and seasoning
  mix in a large skillet over high heat; when butter is
  melted, add shrimp, cook for 2 minutes, shaking the pan in
  back and forth motion; add clam juice, cook 2 more minutes. 

  Add beer and cook for another minute; remove from heat and
  serve immediately with rice or French bread.

  Yield: 4 servings.

  From Chuck Ozburn.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Good taste is the worst vice ever invented - Edith Sitwell

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 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)