Text 30121, 114 rader
Skriven 2015-08-23 08:32:02 av Dave Drum (1:261/38.0)
  Kommentar till text 30104 av Michael Loo (1:123/140)
Ärende: picnics in general
==========================
-=> MICHAEL LOO wrote to ALL <=-

 ML> I was thinking how picnics are integral to this little
 ML> community and how much I have enjoyed being here both
 ML> cyberly and through the last 21 years' worth of events.
 ML> I would like to solicit comments and ideas on how to
 ML> include more people in future ones (I assume there will
 ML> be future ones).

 ML> This year's is down to six participants, a couple more
 ML> if you include Linda the landlady and R.J., Nancy's son.
 ML> We were reminiscing about how in the glory days of the
 ML> echo, sometimes we pushed a hundred attendees (I don't
 ML> think we actually attained that number at any one event,
 ML> nor will say that would be anything like an ideal number,
 ML> which for my taste is 15 to 20). Okay, the heyday of the
 ML> echo and of BBSing in general is past, but with any sort of
 ML> luck we can keep the tradition going for a bunch more years.

I have noted and been saddened by the dwindling participation in both the
cooking echo(es) and at the picnics. Of course, as I had a previously
scheduled, pretty much "iron-clad" follow-up from the cancer thing I didn't
help swell the numbers at this year's event. Maybe next year ..... as in, "Next
year, in Jerusalem"  Bv)=

 ML> We have two candidates already for the 2016 event -
 ML> Wake Forest NC to be hosted by Stephen and Ruth Haffly
 ML> (pending their availability later on) and Williamsport
 ML> PA to be hosted by Annie and me (backup). Oddly, and
 ML> gratifyingly, it was Annie who suggested we hold an
 ML> event at her house. Further suggestions welcome with
 ML> the understanding that the above mentioned are distinct
 ML> front-runners.

I have also noted that the Sterns and their Roadfood website promote a sort-of
picnic with their road-trip gatherings in well-known food locales. I was
tempted to attend the latest one in Nawlins. But, life interfered. If the
Phydeaux pup ever takes the gas pipe I think the various forum venues on
roadfood.com might be a viable alternative.

 ML> Here's the latest version of the echo picnic history.
 ML> Corrections and additions are welcome.

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.05

 ML>       Title: Cooking Echo Picnic History
 ML>  Categories: Picnic, History, 2015 beta version
 ML>       Yield: 1 Memory

 ML>       1 ea Picnic history

 Been to these:

 ML>   1998  August    Hayneville AL         Pat Stockett
 ML>   1999  July      Hemmingford, Canada   Flo Thompson
 ML>   2000  July      Springfield IL        Dave Drum & Georgia Applegate
 ML>   2001  August    Tacoma WA             Hap Newsom
 ML>   2002  July      Boston MA             Michael Loo, Pat Rosenheim
 ML>   2003  August    Enfield CT            Dave Sacerdote
 ML>   2005  August    Newark NY             Burton Ford
 ML>   2007  July      Baltimore MD          Dale & Gail Shipp
 ML>   2008  July      Windsor NY            Janis Kracht

Godfrey Daniel!!! Has it been that long???? I'm getting hungry.

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

      Title: Salt & Pepper Shrimp
 Categories: Seafood, Vegetables, Chilies
      Yield: 4 servings

    3/4 ts Very coarsely ground pepper;
           - Szechuan and white pepper
           - preferred, but any non
           - black peppercorns are fine
    1/2 ts Coarse salt
    1/4 c  Peanut oil
      2 tb Cornstarch
      1 lb Shrimp; thawed if frozen
      1 ts Fine chopped garlic
      1 ts (to 3 ts) seeded, minced
           - serrano chile

  Courtesy of Tom Douglas; Etta's in Seattle, WA

  Put the pepper in a small saut+¬ pan over medium heat and
  toast it, shaking the pan almost constantly. Cook the
  pepper for about 3 minutes, remove it from the heat and
  combine it with the salt. Set aside.

  In a wok or large frying pan, heat the peanut oil over a
  hot flame.

  As the oil heats up, toss the shrimp in the cornstarch and
  shake off any excess. When the oil is very hot (but not
  smoking), add the shrimp and cook them 2-3 minutes,
  tossing them a few times so they cook evenly. When cooked
  through, use a large spatula to hold the shrimp in place
  as you empty as much oil as possible from the frying pan
  or wok. Return the shrimp to the heat, add the salt and
  pepper mixture, the garlic, and the peppers. Cook about 1
  minute, tossing constantly so shrimp are infused with
  flavour.

  Recipe from: http://www.roadfood.com

  Uncle Dirty Dave's Archives

MMMMM

... Garlic: one of the wonderful things that make life worth living.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)