Text 12664, 92 rader
Skriven 2014-04-27 23:45:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 12639 av Michael Loo (1:123/140)
Ärende: Re: throwing fits 560
=============================
 -=> On 04-27-14  01:47,  Michael Loo <=-
 -=> spoke to Dale Shipp about throwing fits 560 <=-

<<About durian>>

 ML> Others have likened this "king of fruits" to such disparate
 ML> flavors as vanilla custard, cream sherry, rotten onions,
 ML> sewage, and ripe (or overripe) cheese. Here are a few of my
 ML> more amusing finds:

I don't get the cheese at all.  I can understand the analogy to
limburger cheese -- but only as an analogy.  The smell and the taste are
very different, a fact that slightly wonders me since a lot of taste in
foods is directly associated with smells.  The smell is not at all
objectionable to me -- but then neither is skunk odor objectionable at a
moderate distance.  Gail's of the smell is quite different from mine. To
her it is a cross between overripe cantaloupe and overripe baby diapers.
BTW, cantaloupe is another fruit that rarely enters our house because of
it smell. The taste to me is sort of fruit like, but not similar to
anything else I can think of.  I sort of like it, but it does have a
tendency to repeat on me which is not good.

 DS> There is a step in this recipe that I'm pretty sure you would omit.
 DS> Title: Kalamarakia Me Krassi (Squid in Red Wine)

 ML> Translation special for the echo: "Squid recipe that
 ML> would make me crazy."
 
 DS> discard tenacles

 ML> Mmm hmm. [silent scream]

I thought that would get to you :-}}

It seems to be getting harder and harder for me to select a recipe I
think that you might like (or might like to make for others).  I know
your opinion of cheese and I think that goes double for feta cheese
which seems to be in 75% or more of the Greek recipes I am choosing
from.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHRIMP BAKED WITH FETA, OUZO AND COGNAC
 Categories: Greek, Seafood
      Yield: 4 Servings
 
           Karen Mintzias
     28 oz Canned tomatoes
      6 tb Olive oil
      1 md Onion; finely chopped
      1    Garlic clove; finely minced
    1/4 ts Sugar
           Salt & pepper to taste
      2 tb Butter
      2 lb Deveined shrimp
      3 tb Ouzo
      3 tb Metaxa 'cognac'
    1/4 lb Feta cheese
      2 tb Fresh, chopped parsley
 
  Pour tomatoes into mixing bowl.  Squeeze into small
  pieces.  Heat 4 tablespoons oil in heavy saucepan.
  Lightly saute onion and garlic.  Add tomatoes, sugar,
  salt and pepper.  Cook, uncovered, over medium heat
  until sauce is thickened.
  
  Heat butter and 2 tablespoons oil in large, heavy
  skillet.  Saute shrimp over medium-high heat until
  pink.  Add ouzo and cognac.  Flame shrimp. Place in
  casserole or individual ramekins.  Cover with the
  tomato sauce. Sprinkle with crumbled feta and parsley.
  (This much of preparation can be done ahead of time.)
  Bake in 425 F oven 10 minutes or until well-heated and
  feta has melted.  Serve with crusty bread and a salad.
  Freezes well. Defrost when ready to use.  Bake,
  covered, at 400 F 10-15 minutes.
  
  Source: "Classic Greek Cooking" by Daphne Metaxas.
  ISBN: 0-911954-31-7
  
  Typed for you by Karen Mintzias
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:45:28, 27 Apr 2014
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