Text 1563, 110 rader
Skriven 2013-06-22 23:24:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 1540 av Michael Loo (1:123/140)
Ärende: Re: shapes 744
======================
 -=> On 06-22-13  00:17,  Michael Loo <=-
 -=> spoke to Dale Shipp about shapes 744 <=-


 ML> I looked it up; it was Portland, 2011, and the head of the
 ML> local water authority cited the "yuck factor" as a major
 ML> criterion for the decision to dump.

 DS> Of course, they did nothing at all based on what multitude of fish and
 DS> water fowl did in the resivoir:-}}

 ML> And if a bear or deer feels the urge to unload while
 ML> swimming across the pond, do people think that it is
 ML> going to wait until it gets back to shore?

Exactly.

Only slightly related: we were watching some off channel TV show the
other night.  They talked about a pond in a quarry that had beautiful
blue water.  People kept going in for a swim, in spite of all the signs
that warned that the water was toxic (I don't recall with what).  They
ended up solving the problem by tossing in a dye to turn the water
black.  No more sick swimmers!

The very first Cajun recipe I tried to make was out of Chef Paul's
Louisiana Kitchen.  It was for shrimp etoufee.  In sharp contrast to the
recipe below, it started out with two sticks of butter -- for about the
same amount of shrimp.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Etouffee
 Categories: Creole, Cajun, Seafood
      Yield: 1 servings
 
      3 tb Butter
      3 tb Cooking oil
      6 tb Flour
      2 c  Chopped onions
      1 c  Chopped bell pepper
      1 c  Chopped celery
      4    Cloves garlic - chopped
      1 cn Tomato paste (6-oz. can)
      2 cn Beef consomme (10-1/2 oz.
           Cans)
      2 c  Water
      3    Bay leaves
      1 ts Basil
    1/2 ts Thyme
      1 ts Chili powder
    1/4 ts Cayenne pepper
      1 ts Salt
      3 lb Peeled shrimp
      1 c  Chopped shallots (green
           Onions is what he means)
      2 tb Chopped parsley
 
  Melt 3 tablespoons each of butter and cooking oil in your heavy
  pot.  Add 6 tablespoons of flour, stirring over low heat, until the
  flour is browned.  (You are making a roux.)  If you have done it
  right, it takes at least 20 minutes of cooking.  Dump in the pot 2
  cups of chopped onions, 1 cup of chopped bell pepper, 1 cup of chopped
  celery and 4 toes [cloves] of garlic.

  Stir and smell!  Inhale those great odors.  Since you have started
  your dish, add 1 6-oz. can of tomato paste and mix well.  Add 2 10-1/2
  cans of beef consomme and 2 cups of water. While this slowly simmers,
  add 3 bay leaves, 1 teaspoon basil, 1/2 teaspoon thyme, 1 teaspoon
  chili powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper
  and 1 teaspoon salt.  After the mixture has simmered 45 minutes, add 3
  pounds of peeled shrimp, 1 cup chopped shallots [green onions are
  often referred to as "shallots" by people in the Louisiana area] and 2
  tablespoons chopped parsley.

  Let this cook for about 20 minutes until the shrimp are done. Let
  the pot stand on the back of the stove for another hour to let the
  seasonings blend.  Reheat if necessary and serve over rice.
  
  Leon's note (he's now deceased) before the recipe:
  It seems as though I remember (How often do we look back in time
  and imagine we experienced certain events?), Memere [his grandmother,
  with his mother being Mamete] telling me about a certain gourmet who
  fervently wished that his neck was as long as a crane's or a swan's,
  so that the enjoyment of swallowing his food could be prolonged.  In
  later years, I discovered that this thought had been expressed by the
  Greek gourmet, Philoxemus.

  Memere's thoughts about Mr. Philoxemus were always followed by her
  observation that he was wrong -- if he wished to enjoy the
  prolongation of culinary pleasure, he should have desired a nose like
  Cyrano de Bergerac, so that the odors of cooking could have been
  enjoyed more through a heightened sense of smell than taste.
  I've thought about this through the years and, by gosh, I think
  Memere was on the right track.  I do believe that food, most of the
  time, can be enjoyed more and certainly longer through the sense of
  smell rather than taste.
  
  Source: La Bouche Creole, Leon Soniat
  
  From: Michelle Bass                   Date: 03-03-95 Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:31:17, 22 Jun 2013
___ Blue Wave/DOS v2.30

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