Text 3051, 84 rader
Skriven 2013-08-01 06:10:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Alaska Skinny
=====================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 > How many petitioners were there?

 JW> Raine who always gets the pope's nose, Alex (I like the white part
 JW> of the ham more than the pink part) and Charlee (I LIKE meat!!!).
 JW> Neekha was turned vegetarian (again).

Time to break out the T-shirt with the tag line on it.

 JW> Title: British Chicken And Leek Pie
 JW> "Discard skin and bones"? Heresy!

 > That's how you can tell it's not a Scot recipe.

 JW> Snork!

 > MGD (the cheapest beer I'll drink, and
 > the fanciest beer Bill will drink).

 JW> Ah, so there is some common ground. MGD is one certainly one of the
 JW> best of the macro-swills.

I much prefer it to Butt-wiper, it's older brother Miller High Life (the
pre-skunked beer), or its younger brother MGD 64 - which is Miller Lite with a
different label including all the lack of body and/or flavour.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer Battered Shrimp w/Chipotle Dipping Sauce
 Categories: Live!, Seafood, Beer, Chilies, Citrus
      Yield: 4 Servings
 
           Oil for frying
      1 lb U-25 shrimp; peeled,
           - deveined

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Soy sauce
      1 tb Chipotle pepper in adobo
      1 tb Ginger; minced
      3 tb Lime juice
      1 tb Mirin

MMMMM---------------------------BATTER--------------------------------
  1 1/2 c  All-purpose flour
    1/2 c  Cornstarch
      1 tb Salt
     12 oz Beer
 
  Preheat oil to 365oF/185oC.
  
  In a small bowl, whisk together all the dipping sauce
  ingredients. Transfer to a serving bowl, cover and set
  aside.
  
  In a medium size bowl, combine all the dry ingredients
  for the batter. Slowly, whisk in beer, until combined.
  If not using right away cover and refrigerate for later
  use. Gently toss shrimp in the batter, to coat. Shake
  gently to remove excess batter and with slotted spoon.
  
  Carefully fry in hot oil for 5 to 6 minutes or until
  golden brown. Cook in batches to avoid over crowding.
  Remove shrimp with a spider or slotted spoon and place
  on paper towels to drain.
  
  Serve hot with dipping sauce.
  
  Recipe By: Cooking Live Show #CL8902
  
  Yield: 4 servings
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... ATTENTION VEGETARIANS - My food poops on your food!!!
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