Text 4154, 109 rader
Skriven 2013-09-01 23:31:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 4134 av Ruth Haffly (1:396/45.28)
Ärende: Re: David's
===================
 -=> On 08-31-13  19:47,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about David's <=-

 RH> Wasn't David's Natural Foods Store in Laurel?
 
 DS> No, it was right next to that Produce Galore where you bought the
 DS> peaches way back when, about two miles from our house.  That shopping

 RH> OK, on the one trip you took us to several places so I got mixed up.
 RH> Thanks for the clarification but now I'm wondering where there might
 RH> be others of the chain.

David's isn't a chain.  But he does have two other locations, one in
Forest Hill and one in Gambrills.
 
 DS> center is being renovated. David's is one of the few things that will
 DS> be left before they start building anew.

 RH> Good to hear they're keeping that one; there's probably enough demand
 RH> for it in the area. What other stores are going in or don't you know
 RH> yet?

Not sure what other stores are going to be in the new center.  They are
making noises that David's will be the "grocery store", even though it
is not a normal grocery store -- but serves a niche market.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Remoulade
 Categories: Cajun, Appetizer, Seafood, Diet
      Yield: 2 servings
 
    1/4 c  Creole mustard
      1 tb Minced green onion
      1 tb Minced fresh parsley
      1 tb Minced celery
      1 tb Fresh lemon juice
  1 1/2 ts Paprika
    1/4 ts Cayenne
      2 c  Water
    1/4 ts Cayenne
      8 md Sized shrimp, shell on
           (about 4 oz)
      2    Leaves lettuce, washed
 
  In a bowl combine all the sauce intredients, cover, and
  refrigerate while preparing the shrimp.
  
  In a saucepan bring the water, cayenne, and bay leaves to a boil.
  
  Let the water boil for 2 minutes for the cayenne and bay leaves
  to release their flavours, then add the shrimp.
  
  Turn off the heat immediately and let the shrimp steep in the
  water as it cools.  This only takes about 2 minutes; they will
  become a lovely pink colour as they become done.
  
  Remove the shrimp from the liquid and let them cool.
  
  When they are cool enough to handle, peel the shrimp and discard
  the shells.  (Actually I save the shells and use them as some of
  the ingredients in fish stock).
  
  Fold the shrimp into the Remoulade Sauce, being sure they are
  well coated; cover tightly, and refrigerate several hours.
  
  To Serve: Place the lettuce leaves on chilled salad plates and
  spoon the Shrimp Remoulade onto them.
  
  NOTE: Some cooks prefer to let the assembled Shrimp Remoulade
  chill overnight so the shrimp will acquire more of the sauce
  taste.  I feel this also toughens the shrimp so I prefer to chill
  it only long enough to get the shrimp good and cold.
  
  VARIATIONS:  This sauce is quite spicy and can hold its own with
  no further garnish, though many people like to serve lemon
  quarters with the Shrimp Remoulade.
  
  Chopped hard-boiled egg white could be sprinkled over the Shrimp
  Remoulade to add both colour and texture contrast.
  
  SHRIMP REMOULADE NUTRITIONAL INFORMATION:
  Calories        92.9            Calcium         222 MG
  Protein         15.3 g          Iron              2.35 mg
  Carbohydrates    3.80 g         Sodium          499 mg
  Dietary Fibre    0.714 g
  Fat-Total        2.38 g
  Fat-Saturated  0.182 g
  Fat-Mono       0.42 g
  Fat-Poly       0.534 g
  Cholesterol     83.3 mg
  
  Calories from Protein:         63%             Poly/Sat  = 2.9:1
  Calories from carbohydrates    16%             Sod/Pot   = 1.4:1
  Calories from fats             22%             Ca/Phos   = 1.2:1
  CSI       = 4.4

  From: Fred Towner                     Date: 03-14 Low-Fat Foods Ä
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:31, 01 Sep 2013
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