Text 15512, 86 rader
Skriven 2014-08-05 23:33:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15475 av Michael Loo (1:123/140)
Ärende: Re: old stuff 742
=========================
 -=> On 08-05-14  23:55,  Michael Loo <=-
 -=> spoke to Nancy Backus about old stuff 742 <=-

 ML> Why do you think jam was invented? I imagine it was so
 ML> people could swoop down on the berries before the deer
 ML> and especially the bears got them.

A favorite story of mine, which I know you have heard, is about the
owner of a winery in western Maryland.  He had a chemistry degree and
would make careful tests on his grapes.  Invariably, the day he decided
they were ready for picking tommorrow was followed by the night the deer
jumped the fence and chowed down.

I remember the man who posted this.  He had more food restrictions than
anyone else I know of.  I cannot imagine him eating this recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paella
 Categories: Seafood, Vegetable, Italian
      Yield: 8 Servings
 
  1 1/2 lb Lobster -- cooked
      1 lb Shrimp
     12 sm Clams -- or more
      1 qt Mussels
  1 1/2 lb Chicken
      1 ts Oregano
      2    Peppercorns
      1    Garlic clove -- peeled
  1 1/2 ts Salt
      6 tb Olive oil
      1 ts Vinegar
      2 oz Ham -- cut in thin strips
      1    Chorizo -- sliced
      1 oz Salt pork -- finely chopped
      1    Onion -- peeled and chopped
    1/2    Green pepper -- seeded and
           Chopped
    1/2 ts Coriander -- ground
      1 ts Capers
      3 tb Tomato sauce
  2 1/4 c  Rice, Arborio -- washed and
           Drained
      4 c  Water -- boiling
      1 ts Saffron
     15 oz Peas -- drained
      4 oz Pimentos
 
  Remove meat from the lobster. Shell and devein shrimp. Scrub mussels
  and clams. Cut chicken into medium sized serving pieces.

  Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil
  and the vinegar and mash with back of spoon or with a mortar. Rub
  chicken with the mixture. Heat remaining olive oil in a deep, heavy
  skillet and brown chicken lightly over moderate heat.

  Add ham, Chorizo, salt pork, onion, green pepper, coriander and
  capers. Cook ten minutes over low heat.

  Add tomato sauce and rice and cook 5 minutes. Add boiling water,
  saffron and shrimp. Mix well and cook rapidly, covered, until liquid
  is absorbed, about 20 minutes.

  With a large spoon, turn rice from top to bottom.  Add lobster meat
  and peas; cover and cook 5 minutes longer.

  Steam mussels and clams in a little water until their shells open.

  Heat the pimentos and drain. Use the mussels, clams and pimentos as a
  garnish.

  (New York Times Cook Book)
  
  
  From: Robert Miles                    Date: 06-29-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:21, 05 Aug 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)