Text 30350, 155 rader
Skriven 2015-08-29 08:58:24 av Dave Drum (1:18/200.0)
  Kommentar till text 30321 av MICHAEL LOO (1:123/140)
Ärende: Re: picnics in general 152
==================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> That was Tom Pantley, whom I like okay and who is at least
 ML> part Guinea, part Dago, part Wop, and part Eyetye.

 DD> Unnerstood. I remembered the Tom part and the crunchy pasta .... but,
 DD> it's been several years and I can't remember what I had for mains on
 DD> that occasion, even.

 ML> I remember the crunchy pasta, which was different from other
 ML> versions because it was ziti rather than corkscrews (which I
 ML> prefer because they crunch more gently), and that I had a

I remember it as penne - diagonal cut ends and ribbed tubes. It might have been
a mix or two different styles depending on which bin they dipped it from.

 DD> According to the tracking info it arrived in Lithincu, MD at 0115 this
 DD> morning - so, it ought to sail over to Hesperus today.

 ML> Thanks. It may be a while before I see it, but how often
 ML> have I had to make a phone call, once a month maybe?

With a more reliable phone you may increase that usage. And be able to get
(should you so desire) incoming calls/texts.

 ML> Congrats on the fixed fixed abode thing.

 DD> I left it rather late in life, though. Although the tin can wasn't
 DD> really a "mobile" home - no matter what it was classed as. Nor, for
 DD> that matter, a trailer.

 ML> Swisher has pretty much planted both of his trailers
 ML> but I believe keeps them registered as mobile, so then
 ML> he can insure them as vehicles rather than buildings.

The other thing is taxes. My annual tax on the tin can was $40.32 (just
happened to have the receipt at hand) and the taxes on the bungalow last year
were $746. I am eligible for a "Homestead" exemption, and old pharts discount
and, possibly, a handicapped exemption. I'm not sure on that last - I have a
handicapped placard for my vehicles because of arthritis. But, it may require a
disability determination by SSA. Of course, since I am past 65 I wouldn't be
eligible for disability payments - because I am already drawing my SSI
pittance.

 DD> Title: Trailer Trash Eggs Benedict
 DD> 2    All-meat hot dogs; halved,

 ML> For real trailer trash, use cheap dogs with filler.
 ML> Or maybe Spam.

There is a guy who does a show called "Mobile Home Gourmet" and who makes some
amazing grub. That's where I got that recipe, I think.

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

      Title: Goose Isabel
 Categories: Poultry, Pork, Herbs, Wine
      Yield: 11 servings

     10 lb (to 12 lb)(4.5-5.5kg) goose
    1/2 c  (85g) wild rice
    1/2 c  (78g) flour *
    1/4 ts (ea) ground mustard, ground
           - rosemary, pepper, salt
      2 tb Oil
    1/2 lb (227g) pork sausage meat
      4    (to 6) fresh sage leaves
      8    (to 10) fresh basil leaves
           Salt & pepper
      2    Egg whites
     12 sl Thin sliced deli ham
           Oil (or goose fat) to fry
      1 md Onion; diced
    1/2 c  (118ml) white wine

  The goose sold here in the USA is usually frozen. Thaw a
  few days in the refrigerator if necessary.

  Start the rice cooking according to package directions, as
  it will take about 45 minutes. Typically you would use
  about 2 cups water for 1/2 cup dry wild rice.

  * TO PREPARE SEASONED FLOUR: Mix about 1/2 cup flour with
  the herbs and spices. You could add or substitute other
  herbs you might like to try. Set aside until needed.

  Heat 2 tablespoons of oil in a skillet and sauté the
  sausage meat until cooked thoroughly, breaking it up with
  a spatula. Remove from the heat.

  Remove the skin and fat from the goose and fillet the meat
  from the legs. Set aside. Carefully carve the breast meat
  away from the rib cage using a sharp boning knife. Slice
  each breast lengthwise into two broad, flat slices. (The
  skin and fat can be rendered to collect the goose fat.
  Many chefs like to cook with goose fat.)

  Place the leg meat (with the giblets, if desired) in a
  food processor with the sage and basil leaves. Mince well.
  Place in a bowl and add the cooked pork sausage and cooked
  wild rice. Add the egg whites and mix well. Season
  carefully with salt and pepper, as you canâ€Öt taste the raw
  goose meat for flavor.

  Place one piece of breast meat on a clean surface. Arrange
  6 pieces of ham around the edges, such that they overlap
  the edges and spread outward, like the petals of a flower.
  
  Place half the filling in the center of the ham slices,
  shape into a loaf with your hands, and fold the ham slices
  over the filling to contain it. Place the other half of
  the breast meat on top. Tie with kitchen twine.

  Dredge the breast loaves in seasoned flour.

  Heat oil in an oven-safe skillet over medium heat. Place
  the breasts in the oil and brown well on all sides. Use a
  pair of spatulas to turn and to hold as you brown the
  ends. The flour will brown quickly. Typically 2 minutes on
  each side is enough to brown the loaf well. Remove and set
  aside. Carefully drain the oil and wipe the pan of burnt
  flour. Add fresh oil and return to the heat.

  Add the chopped onions to the skillet and sauté until
  tender, about 5 minutes, stirring occasionally. Remove
  from the heat, allow to cool a few minutes, and then
  carefully add the wine. Place the loaves back in the
  skillet. If you do not have an oven-safe skillet, use a
  baking pan.

  Heat the oven to 350oF/175oC. 

  Place the skillet in the oven and bake until the goose
  loaves are cooked to an internal temperature of at least
  160oF/70oC, 40 to 45 minutes. Remove from the oven and
  allow to rest for 10 minutes. Remove the strings. Reserve
  the onion-wine mixture for garnish.

  Place on a platter and serve with oven roasted vegetables
  arranged around the sides. Slice at the table and garnish
  with the onion-wine juices.

  Serves 10 to 12.

  By Dennis W. Viau; inspired by a Rabbit Isabel recipe.

  Recipe from: http://www.white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

... And so the gods said, 'E=«mvý+2P/r' and there was popcorn!
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