Text 30198, 123 rader
Skriven 2015-08-25 20:21:55 av Dave Drum (1:18/200.0)
  Kommentar till text 30151 av MICHAEL LOO (1:123/140)
Ärende: Re: picnics in general
==============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I have noted and been saddened by the dwindling participation in both
 DD> the cooking echo(es) and at the picnics. Of course, as I had a

 ML> It's sad, but I am committed to keep the core group happy as
 ML> long as possible.

As well age out and topple from our twigs.   Bv(=

 DD> previously scheduled, pretty much "iron-clad" follow-up from the cancer
 DD> thing I didn't help swell the numbers at this year's event. Maybe next
 DD> year ..... as in, "Next year, in Jerusalem"  Bv)=

 ML> Jerusalem has been attained, mostly.

As has a "Looks good, see me again in six months" diagnonis from Dr. Uffleman.
Fortunately that won't interfere with next year's picnic.

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

 ML> Maybe. I am a stern critic, though. Dave the Sac was one of
 ML> the first (I forget, maybe the first) non-Stern reviewer on
 ML> that site, but the quality of the information has taken a
 ML> tumble, as one expects it might, with the massive growth
 ML> of the movement. Too many people touting their friends.

I don't pay a lot of attention to the restaurant reviews on Roadfood - no
moreso than those on Yelp or Trip Advisor ..... IOW, I take all that with a
(un)healthy grain of salt. Although restaurant/venue recommendations have been
made by yours truly, Johnny Dollar (moi) and have been well received in various
threads. And, yeah, I have touted my friend, Jungle Jim's cafe - and been
thanked for it by several who tried it out. 

There seems to be a lot of that going around. Dave Bakke, columnist for the
local birdcage liner is often in Jungle's trolling for column ideas. I've had
breakfast alongside of him several times.

http://www.sj-r.com/article/20150823/NEWS/150829816 

 ML> Sad that Dave has fallen off the map there as here. He
 ML> does say hello to you all by e-mail, though (2 days ago).

 ML> Here's the latest version of the echo picnic history.
 ML> Corrections and additions are welcome.
 DD> Godfrey Daniel!!! Has it been that long???? I'm getting hungry.

 ML> What's the longest you can drive in one trip? I think
 ML> we've found the Shipps' limit, extensible with Hotwire
 ML> hotel rooms.
 
If by myself I can do NY state in one long day. If with companions (Georgia,
for example) I will be limited by their creaky bones or potty needs.

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

 ML> I disliked Tom Douglas but enjoyed a couple of his
 ML> restaurants, whose names I have conveniently forgot.
 ML> I hated Etta's.

Is that the guy who is/was the Hapster's friend? I misremembered the exact name
- but, Hap took us to an Italian restaurant run by a non-guinea where I had and
enjoyed a first for me - the deep-fried, (I think) crunchy penne pasta.

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

      Title: Pollock & Shrimp Di Gloucester
 Categories: Seafood, Vegetables, Cheese, Pasta
      Yield: 9 servings

      2 lb Pollock or cod filets
     10 oz Pkg frozen mixed vegetables;
           - thawed
    1/2 c  Chopped onion
    1/2 c  Sliced black olives
      2 ts Salt
    1/4 ts Pepper
      2 c  Water
     12 oz Tomato paste
      2 c  Cleaned, deveined salad
           - salad shrimp (1/2 lb)
      2 tb Grated Parmesan
      1 tb Chopped parsley
      1 lb Orichette (small shell)
           - pasta
           Grated Parmesan (opt)

  Thaw fish. Cut in 1" chunks.

  Cook onion until tender but not brown in oil in a Dutch
  oven or 12" fry pan. Add fish, 1 ts of the salt and the 
  pepper; cover and cook until fish flakes easily when 
  tested with a fork, about 10 minutes.

  Add water, tomato paste, shrimp, vegetables, olives,
  2 tb Parmesan cheese, parsley and remaining salt. Cover
  and simmer until shrimp is cooked and vegetables are
  tender, about 10 minutes.

  Cook pasta as directed on package label, drain well. Add
  fish mixture and mix carefully; heat thoroughly, about 5
  minutes.

  Sprinkle generously with Parmesan cheese before serving
  if desired.

  Makes 8 to 10 servings

  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

... He who comes first, eats first. -- Eike von Repkow
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)