Text 23108, 89 rader
Skriven 2015-01-21 02:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: odd foods w/ Ann 76
===========================
 ML> That's the way things appeared. Pity, as I had sort of
 ML> wanted to try the Props Burger, of which good things
 ML> have been said.
 NB> Another time, maybe...  ;)

Don't know. Traveling to the Florida panhandle to hang
out with people whom I like fine but have little in
common with except beer is a dubious proposition,
especially given that Annie is the connection between
us and doesn't care for the area now she's seen it.

 ML>> 5. Everyone except some of the patrons was hoping to
 ML>> get out of there soon; this was obvious.
 NB>> Except the bartender and support staff if any...  You did say this
 NB>> was a bar, didn't you...?
 ML> Put it this way. It advertises open until midnight, but
 ML> they tell people who are there 11.
 NB> Ah.   Not a late-night hot spot by any means...  ;)

My hosts like a beverage or ten but are by no means
night owls; if there are late-night hot spots out there
we wouldn't have been taken to them.

 ML> Impressive in size, too. The taste was pretty much what
 ML> you'd expect, though the texture was a slight surprise if
 ML> you were expecting pie filling.
 NB> I suppose the tower aspect of it might have given a clue that pie
 NB> filling was somewhat unlikely... ;)  I'd think most if not all pie
 NB> fillings would be unstable given that structure...  :)

Your supposition makes sense.

 ML> Well, I don't mind being naked or making a fool of myself,
 ML> so blackmail might be difficult. Naked and making a fool
 ML> of myself at the same time, maybe that's something else.
 NB> Remains to be seen... ;0

Not on my watch.

 ML> Annie was sort of drooling about this, but she got
 ML> a whiff of the very strong and now almost fermenting
 ML> cabbage and nixed the project; too bad, as slightly
 ML> fermented cabbage has a long and honorable history
 ML> in many cuisines.
 NB> Those might have been quite tasty indeed.  ;)  And kimchee comes to
 NB> mind, as well as sauerkraut...  :)   Perhaps had you managed to make
 NB> them before she got the whiff, she'd only found them extra nice.. ;)
 
Annie is a good cook in the all-American style but not
particularly adventurous.

Shashouka
cat: shashuka, mediterranean, main, side, eggs
servings: 6 as a side dish

6 eggs (apportion 1 egg per pax)
1 md yellow onion, minced
5 cloves garlic, minced
1 lg yellow pepper, 1 cm cubes
4 c diced stewed tomatoes
2 Tb tomato paste
1 ds cayenne pepper
1 ds sweet paprika
1 ds cumin powder
1 Tb honey
2 Tb olive oil
Salt to taste
h - Optional
Feel free to add in chorizo or any spicy sausage

Fry onion and garlic in oil until soft and
fragrant, about 4 min. Add tomatoes and capsicums.

Add tomato paste, cayenne, paprika, cumin, and
honey and stew on medium heat for 20 min,
stirring at 5 minute intervals.

Lower to simmer and add eggs to cook, taking care
to keep them separate, about 7 min.

After about 5 min, you can baste them with the
tomatoes, to help the whites cook.

Serve in individual ramekins for dramatic flair.

thehungrybunnie.blogspot.sg
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