Text 10813, 103 rader
Skriven 2014-03-11 19:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lunch musings 310
=========================
 ML> A little soupy and goopy for that, yeah, but one can
 ML> always get empanadas and stuff like that.
 NB> Yup those are also available... but I note that mostly people are
 NB> ordering the meals.

Most people don't eat their lunch driving around,
I reckon.

 NB> Does it somehow think it figures out what you meant by your search, or
 NB> something...?

I doubt it; seems more like the algorithm is wrong.

 Just noticed a new Jamaican place opened up on Chili
 NB> Ave, not far from El Latino... dunno anything more about it...

That may be cool. I like the spice level of Jamaican
food ... but not necessarily so much the spices. I
think, for example, that pimento (allspice) is way
overused. Also habanero peppers, for which I'd
substitute larger quantities of almost any other
kind of pepper.

=

 NB> Sometimes the corporate takeovers don't totally screw the client...

You'd think that they'd want to keep their customer
base alive, as that's the source of their earnings?

 ML> For me a whiff was enough, but Alex wanted to show me the
 ML> full experience. Luckily that didn't involve expensive
 ML> cheap women, just expensive cheap drinks.
 NB> Bad enough...  (G)

I have fairly limited experience with this sort
of women. As Isaac Asimov (who could be a jerk as
well as clever, sometimes at the same time) said to
an advocate of sexual liberation, back when that was
fashionable, "I believe in free love." Oh? said the
victim. "I hate it when they charge." History does
not discuss whether he got pounded within an inch
of his life.

 ML>> then fly to YZF to see Jim and family. So just a year ago.
 NB>> Guess you just need to somehow get the sound fixed on the puter,
 NB>> then...?  :)
 ML> Which would probably cost more than an alarm clock!
 NB> But might have more applications than just the alarm... ;)
 
Who needs 'em?

 -----
 Title: Spicy Marinated Shrimp
 Categories: Seafood, Appetizer
 Yield: 6 servings

 1 lb shrimp, med. or lge.
 1 c water
 1 c dry white wine
 1 ea bay leaf
 1 ea med. red bell pepper, seeded,
          -cored and sliced thin
 1 ea small red onion, sliced thin
 4 oz pitted black olives, halved
 1 ea large lemon, peeled and
          -sliced thin
 -----------Marinade=============================
 1/2 c lemon juice
 1/2 c olive oil
 1 T red wine vinegar
 1 ea clove garlic, minced
 1 T dry mustard
 1/4 t cayenne pepper or to taste
 1/2 t salt
 1/8 t fresh-ground pepper, coarse
 1 T finely chopped parsley
 1 ea lemon for garnish, half slices

 Leaving tails on shrimp intact, shell and devein shrimp.
 In heavy saucepan, bring water, wine and bay leaf to boil;
 add shrimp. Reduce heat and cook until shrimp are just
 pink and just cooked through the center, about 3 or 4
 min. Remove shrimp with a slotted spoon.

 Add red pepper to cooking liquid; simmer for 1 or 2 min.
 Remove pepper, drain. Add pepper to shrimp. Add onion,
 olives and peeled lemon to shrimp.

 In food processor with steel blade, whir marinade ingredients
 for 15 seconds; pour over shrimp mixture. Chill at least 4
 hours or overnight.

 Drain marinade; arrange marinated ingredients in decorative
 dish. Pour some marinade over the mixture. Garnish with lemon
 slices. Serves 6 to 8 as an appetizer or 3 to 4 as a luncheon dish.

 From a newspaper article, source unknown.
 Typed for you by Joan MacDiarmid.
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