Text 7520, 91 rader
Skriven 2013-12-05 06:07:00 av Dave Drum (71649.cooking)
   Kommentar till text 7512 av MICHAEL LOO (1:123/140)
Ärende: Preps or Perps?
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I thought Ken was a little light in the loafers, at least
 ML> insofar as a doll can be.

 DD> Naaaaahhhhh, Ken was way too preppy to be gay.

 ML> Well. Even though the homosexual culture may not be
 ML> as entrenched as it is in the English public school
 ML> tradition, gayness is well represented in the US
 ML> prep schools.

Not the prep school which I (and Brent Mushburger) attended. 
 
 DD> I always wanted to grab the sleeves of those sweaters
 DD> that the preppies all seemed to wear around their necks and draw them
 DD> tight until the preppy stained the back of his tan chinos a smelly
 DD> brown.

 ML> Ah, the hostility. Sadly, it is peanuts compared to
 ML> that that I felt having had to live among them.

I always seemed to be able to detect the subtle differences between preppiness
and swishiness. Imagine my shock when I learned of the leather bound rough
trade. Whoa!!!

I never minded being among the faggots as long as they did not come on strongly
to me. And I didn't have to watch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How to Prep Large Blue Catfish
 Categories: Seafood
      Yield: 1 Text
 
      1    INFORMATION
 
  As one of the largest freshwater sportfish, the blue catfish
  can weigh up to 50 pounds on average. Record-holding blue
  catfish weigh as much as 115 to 121 pounds. Considered one
  of the best eating catfish, the blue catfish must be cleaned
  and skinned before cooking. Frying is a popular method of
  cooking a blue catfish, although they can be baked or
  grilled as well.
  
  Clean the fish thoroughly by inserting the tip of a knife
  into the fish's belly near the end of the fish and move it
  along the belly up to the head. The knife blade should be
  shallow, only barely through the skin so that the intestines
  are not punctured.
  
  Open up the body of the fish and pull out the entrails. Cut
  a notch where the anus is and throw it away.
  
  Rinse out the cavity under the faucet and wash off the skin.
  Cut the head off, and then bury all of the innards and the
  head immediately to prevent animals from being interested in
  them.
  
  Snip the spine off the catfish and then skin it by holding
  its head on a flat surface. Gently slice through the skin
  and then use pliers to remove it from the body, pulling from
  the head toward the tail.
  
  Filet the fish by cutting the fish with a filleting knife
  behind its gills and then slicing to the backbone, but not
  through it.
  
  Turn the blade, without removing the knife from the fish,
  and cut down towards the tail using the backbone as a guide
  for the tip of the knife.
  
  Remove the resulting filet and place it on a plate. Turn the
  fish over and repeat the above fileting steps. Wash each
  filet in cold water and pat dry with a clean paper towel.
  
  Dredge your catfish in flour or cornmeal and any other
  seasonings you like and then fry it on medium high heat for
  5 minutes on each side, or choose a specific recipe for
  cooking your catfish.
  
  From: http://www.ehow.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... No man ever listened himself out of a job. - Calvin Coolidge (1872-1933)
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