Text 3168, 83 rader
Skriven 2013-08-04 02:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Alaska Slimy 967
========================
 ML> a lot of folks let a lot of their
 ML> potatoes go to malodorous slime - it's almost worth paying
 ML> the premium not to smell that smell.
 JW> I would pay it too if I ate them that infrequently but I don't.

Potato rot is quite possibly the most disgusting of them
all, worse than the onion and orange varieties that I
routinely see.

 JW> generally have them 5-7 times a week and sometimes more than once a
 JW> day.
 JW> Some kind of bread 2-3 times daily as well but rice or pasta just 1
 JW> or 2 times a month. That's the way I was brought up and that's still
 JW> the way I like to eat.

Why, that's about the way I eat meat. 

 JW> My first choice in bars when I don't want to pay a premium price is

Yesterday I had lunch with Nicholas and had a $4 draft Guinness.
I thought about the Pabst Blue Ribbon for $3 but good sense
prevailed.

 JW> Alberta Big Rock, followed by B.C. Kokanee and then MGD.

I thought the Kokanee pretty identical to Labatt Blue, not that
that's a bad thing.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Scottish Eggs
 Categories: Cheese/eggs, Ethnic, humor, unknown origin
      Yield: 6 servings

      1 lb Sausage meat                        1 ts Cumin
      7    Eggs                                1 ts Water
      2 tb Finely chopped or grated                 Flour for coating
           -onion                                   Fine, dry breadcrumbs
      1 ts Poultry seasoning or sage         1/2    Dz Kokanee beer

  First, you shoot a bear and have part of the meat made into sausage.  If
  you're one of those unfortunates who doesn't hunt, I suppose you'd use pork
  sausage meat instead.

  To begin, crack a Kokanee, pour it into a frosted mug and quaff it while
  six of the eggs are hard boiling.  When they're done, put them to one side
  and mix the meat, onion, and spice mixture together.  Take the resulting
  mixture and coat the eggs with it carefully and evenly.  You might even
  want to peel the shells off first - although they do add an interesting
  texture.

  When the eggs are done, roll them in the flour, shake off the excess, and
  put the eggs in the fridge for about an hour so the meat sets up. While
  you're waiting, you might as well crack another Kokanee and put your feet
  up; no sense straining yourself.

  A couple of minutes before the hours up, lightly beat the remaining egg
  with the tsp. of water.  Again, you might want to remove the shell... Take
  the eggs, dip them in the egg mixture, and roll them in the breadcrumbs;
  they are now ready for cooking.

  Traditionally, Scotch Eggs are deep fried.  You can do that if you wish,
  but who needs all the extra grease in their diet and the mess and smell? I
  suggest you bake them in the oven at 375 F. for about 20 minutes or until
  the sausage covering is firm when picked at with a knife or fork. I usually
  stick them on a wire rack with a pan underneath so that they don't sit and
  cook in any grease that renders out of the sausage.

  Once done take a buddy, yourself, the Scotch Eggs, and the remaining
  Kokanee into the living room.  Watch Hockey Night in Canada as the
  Vancouver Canucks beat some godless team from the east while drinking
  Kokanee and munching the Eggs (you that is, not the Canucks) - no life like
  it.

  These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce.
  Best way to serve them is with a chilled Spinach and Bacon salad and fresh
  tomatoes.  Enjoy! Source unrecorded; posted by Fred Ball 2/3/98

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