Text 11579, 87 rader
Skriven 2014-03-31 07:43:00 av Dave Drum (74907.cooking)
  Kommentar till text 11504 av BURTON FORD (1:123/140)
Ärende: Canadian Caper was: Hap
===============================
-=> BURTON FORD wrote to ALL <=-

 BF> The Youngster Hap Newsome turned 65 last Wednesday.  Not bad for the
 BF> old coot.

 BF> On a sadder note, s few weeks ago I went on to Flo Thompson's Facebook
 BF> and was shocked to see a Remembrance from a Relative of hers.  There
 BF> was no other info at all.

 BF> I later read someone's note here that she had died, and I was ticked I
 BF> hadn't posted here.  She was a very nice Lady.  She hosted a very nice
 BF> active Picnic up in Canada.  I remember a caravan trip to Montreal for
 BF> "Montreal Meat" but I can't remember what was special about the meat...
 BF> the sauce maybe?

No sauce (except maybe mustard). The specialty was that it was smoked pastrami,
cut thick and served on rye, like you used to be able to get on Manhattan
Island but probably can't any more. Schwartz' is world famous (and rightly so)
for the meat, the traditions, and the semi-rude waiters. The experience was
worth the trip. 
 
 BF> And I remember Dave The Sas roasting a whole pig.  Later I think the
 BF> two Daves and Michael tussled over who got to eat the eyes.  Afterward
 BF> I was sorry I didn't try to join in.

Amazing the things we "remember" isn't it? In my memory Flo hired a local guy
to come roast the pig along with the local folk singers. This Dave didn't even
know that the eyes were up for grabs until after Jim Bodle and someone else had
grabbed them - only two per pig. But, intrigued by that I managed to score an
eyeball at another hog roast, closer to home. No big deal except for amazing
the pit-master that anyone would eat such. More gross-out factor than actual
taste.

I don't remember who got the second eyeball - but Bodle, for sure, got one of
them. And I'm pretty sure that Aura wasn't in on it.

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

      Title: Deep Fried Sheep's Eyeballs
 Categories: Fruits, Eggs, Dairy, Chilies
      Yield: 4 Appetizer Servings

           Green or black grapes, the
           - largest seedless grapes
           - you can buy 
    300 ml (10 fl oz-1 1/4 c) oil for
           - frying
    150 ml (5 fl oz-1/2 c) warm milk
    100 g  (3 1/2 oz-1 c) flour
      1 lg Egg
           Packet dried yeast
      1 ts Chile; ground to powder

  Mix together the flour, milk, egg, yeast and chilli, and
  allow to develop into a fairly thick batter for about an
  hour in a warm place.

  Pour the oil into a saucepan so that the oil will cover
  the grapes, and heat to about 190øC/375øF.
 
  Dip grapes into the batter and fry for about 4 minutes,
  remove and place on kitchen paper to drain.

  Keep them warm whilst doing the rest.

  Serve immediately.

  Ok I confess these are NOT deep fried sheep's eyeballs,
  however one can,with a little imagination, envisage the
  initial resistance as one bites into a real sheep's
  eyeball and then the sudden relaxing of resistance as the
  teeth penetrates and the contents empty into your mouth -
  Got the picture? - Peter

  Serves 4 as an antipasti or starter, with preparation
  taking about 10 minutes and cooking about 10 to 15 minutes

  From: http://peterlawsonbrown1.wordpress.com

  Uncle Dirty Dave's Archives

MMMMM

... I bought some batteries, but they weren't included. -- Steven Wright
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