Text 29855, 67 rader
Skriven 2015-08-09 08:34:10 av Dave Drum (1:18/200.0)
  Kommentar till text 29840 av Dale Shipp (1:261/1466.0)
Ärende: Re: Lemons was:Skeeter E
================================
-=> Dale Shipp wrote to Dave Drum <=-

 NB> I do likewise... but more often to cover the musty taste that some of
 NB> the local water systems or portions thereof seem to have...

 DD> Been there, done that. You'd LOVE the water in Slidell, LA. I took a
 DD> shower  at the truck stop there and felt dirtier *after* the shower
 DD> than before.   Bv(=

 DS> Ditto +.  When we lived in England we took a trip to the "Italian
 DS> Riviera".  The water in the hotel there was piped in directly from the
 DS> Mediterranean.  Not only was it muddy, it was salty.  To get something
 DS> to drink, you either bought wine or treked down to the city square at
 DS> noon with empty bottles where the water truck brought mountain water
 DS> for public consumption.

As I remarked to Nancy "Slidell has, sort of, an excuse. The water is tainted
by the chemical/mineral stew in the substrate and is the best they can get
without trucking or piping it in from civilisation at high cost. Most
restaurants use bottled water to cook their food and make their coffee/tea."

Another city/area that has horrid water (safe to drink, but nasty to taste or
cook with) is the Megaopolis of Los Angeles. Arrowhead-Puritas bottled water
trucks are more common than taxicabs or kop kars and the owners of the company
get quite well from their sales of water.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gloucester Sea Puffs
 Categories: Apprtisers, Seafood, Dairy, Herbs
      Yield: 40 pieces

  1 1/2 lb Flounder, pollock, haddock
           - or any white fish fillets
  2 1/4 c  Self-rising flour
      2 tb Chopped parsley
      2 cl Minced garlic
      3 md Eggs
    1/2 ts Black pepper
  1 1/4 c  Whole milk
      4 c  Oil for frying

  Cut fish into 5" strips, 1/4" to 1/2" thick. Salt
  lightly and set aside. Beat eggs well, add milk and mix
  well. Combine flour, parsley, garlic and pepper. Add to
  egg/milk mixture. Mix well. If batter is too thick add a
  little more milk.

  Heat oil to 350oF/175oC in a heavy pan or Dutch oven.
  Dip fish pieces in batter until they are well covered.
  It may help to stir with a large spoon. Brown pieces in
  hot oil. They will float. Turn them to brown evenly.
  Drain on paper towels or old newspapers.

  Puffs can be frozen ahead and reheated in a hot oven.

  RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
  Cooks - Written and complied by The Fishermen's Wives of
  Gloucester & The Cape Ann League of Women Voters

  Uncle Dirty Dave's Archives

MMMMM

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