Text 16316, 85 rader
Skriven 2014-08-28 06:06:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: s-s-h 853
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> This is, without fail, in my experience, a request to annoy others
 DD> with someone's pet peeve.

 ML> Stumm, stumm.

 DD> I often annoy others with my pet peeves. But, I do it on an individual
 DD> basis and do not try to enlist the aid of others. I figure if something
 DD> is egregious enough it will be self-evident to all (or most - there
 DD> will always be the clewless 10% among us).

 ML> Just so we don't hear too much about it, it's okay.

 DD> Like snot pods and wallboard spackle.  Bv)=
 DD> And now for my first intentional quadruple Burton .... the grits and
 DD> okra are obvious "pet peeves". The other two should not be too hard to
 DD> figure out if one has known me for more than 2 days.   Bv)=

 ML> For me, fat-free, vegetarian, using Vidalias in cooking
 ML> where cheap onions would provide more flavor, and using
 ML> way too much tomato. I share your distrust of grits,
 ML> though I made okra for one of my friends recently, and
 ML> we both thought it tasty fare.

The fat-free and vegan (not vegetarian) were what I was going for. Vegans tend
to be fanatics as egregious as the EPA and with less reason. Vegetarian, OTOH,
is something I enjoy from time to time. As to the Vidalia thing - I've never
understood the mystique behind that. If a recipe calls for "Vidalia" I will use
whatever sweet, yellow, onion I have to hand ... Bermuda, Texas 1015, Walla
Walla, or nearly any other yellow onion ... with no appellation.
 
 DD> Title: Okra-Grits Recipe
 DD> From: http://www.fatfree.com

 ML> That recipe requires an antidote, at least a visual one.

OK, try this .......

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

      Title: Chilli Onion Rings
 Categories: Five, Vegetables, Dairy, Snacks, Chilies
      Yield: 4 servings

      3 lg 1015 onions *
      4 c  Buttermilk
      2 c  All-purpose flour
      2 ts Salt
      2 ts Chilli spice mix; Gebhardt,
           - homemade or Mexene
           Peanut oil; for deep-frying

  * Vidalia, Walla Walla, Maui Sweet, Bermuda, etc. may be
  used as a substitute. But this is a Texas recipe - so
  try to find 1015s.  -- UDD

  Cut the onions into 1/4" slices. In a nonreactive dish,
  soak the onions in the buttermilk for 30 to 60 minutes. In
  a brown-paper sack, combine the flour, salt, and chilli
  spice. Drain the onions and dredge them in the seasoned
  flour.

  Pour at least 4" of oil into a deep, heavy saucepan. Heat
  the oil to 375oF/190oC. Fry the onions in batches, about 2
  to 3 minutes or until golden. Drain the onions on paper
  towels, sprinkle with salt, and serve immediately.

  Serves 4

  Adapted from Texas Home Cooking, by Cheryl Alters Jamison
  and Bill Jamison. Used by permission of the Harvard Common
  Press.

  From: http://www.texasmonthly.com

  Uncle Dirty Dave's Archives

MMMMM

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