Text 31170, 67 rader
Skriven 2015-09-21 23:35:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31120 av Jim Weller (1:123/140)
Ärende: Vegas
=============
 -=> On 09-20-15  18:05,  Jim Weller <=-
 -=> spoke to Michael Loo about catch up 242 <=-

 ML> I had the $62 sushi special at the Wynn

 JW> The one in Vegas I presume. It appears to be pretty fancy on-line. I
 JW> suppose $62 is actually a cheap meal there.

The last time we were in Vegas was almost two score years ago.  Way back
then the casinos offered very reasonable prices for food -- often pretty
decent buffet lines.  Of course those buffet lines led one straight into
the slot machines and other money makers for the casino.  I gather that
such is no longer the case :-}}

On our trip to Ireland last year, we saw mussel farms in the Fiord.
They strung ropes hanging down from buoys, and the mussels attached
themselves to the ropes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: IRISH CREAM OF MUSSEL SOUP
 Categories: Seafood, Soups
      Yield: 8 Servings
 
     32 md Mussels
      1    Onion; peeled/chopped
      1    Celery; chopped
      1    Leek (white part only); chop
      1 c  White wine
      3 c  Fish stock
      2 c  Heavy cream
      4    Chervil or substitute parsle
           Salt and pepper to taste
 
  Recipe by: Chef:  Brian Cleere, Park Hotel Kenmare, Kenmare Ireland
  Note: When buying mussels look for small ones that have tightly
  closed shells - a sign that they are alive and thus fresher.
  
   Place mussels, wine and fish stock in a stock pot. Add chopped
  vegetables. Cover and shake to stir contents. Cook on high heat 4 to
  5 minutes. After 5 minutes shake pot again, remove lid and strain
  contents into a collander, catching liquid in a bowl. Then strain
  soup liquid again through a wire mesh strainer into a saucepan. Over
  high heat, boil and reduce soup for 5 minutes.
   Meanwhile, remove the mussel meat from most of the shells, leaving
  some mussel shells intact for serving as a side dish with the chopped
  vegetables.
   Pour the heavy cream into reduced soup. Whisk while maintaining the
  high heat. Add mussel meat slowly. Whisk gently. Then continue to
  stir with a soup ladle until it boils.
   Ladle soup into soup bowls. Add sprigs of chervil to top of soup for
  garnish.
   Serve the remaining mussels on the side with an array of the cooked
  chopped vegetables.
   Serves 8
  
   Source:  World Class Cusine Cooking Show     11/2/94 Typed for you by
  Marjorie Scofield       11/5/94 Submitted By HELEN PEAGRAM On 11-20-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:42, 21 Sep 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)