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  • Re: Grinder's Switch

    From Dave Drum@1:2320/105 to Shawn Highfield on Wed Mar 26 19:25:00 2025
    Shawn Highfield wrote to Dave Drum <=-

    If I'd known I was going to wind up in the body & fender when I went
    to my croaker for a hospital visit follow up. He looked at me,
    lungs and told me "Go to the Emergency Room.I'll call and have them

    Oh that's not good. You're spending far too much time in that place!

    Specially with President Musk and his prt boy Donnie dismantling Medicare
    and Social Security.

    set things up. I'd have stopped on the way and picked up a salt and
    papper set. They sure are stingy with it here. The food is good

    I can imagine.

    Turns out a hint to my brother was suffic9ent.

    cod almondine - which I'll make for myself when I get sent home.

    Nice. I made teh one you posted not long back.

    Trying to finger out which one that was. Soundes like something the
    Two Fat Ladies would do.

    P.S. My spell checker just gave up and deleted itself.
    Stolen for my tagline file.

    LOL

    ... If at first you don't succeed, call it Windows.

    MS-DOS=suit & tie, Macintosh=cool shades, Amiga=high heels & leather

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gigot Of Monkfish Romarin w/Anchovies
    Categories: Fat ladies, Seafood, Herbs, Citrus
    Yield: 6 Servings

    2 1/4 lb Monkfish tail
    1 Tin anchovy filets
    6 tb Olive oil
    Juice of 1 lemon
    Salt & fresh ground pepper
    1 lg Bunch fresh rosemary

    MMMMM---------------------TOMATO VINAIGRETTE--------------------------
    10 tb Olive oil
    4 ts Wine vinegar
    4 ts Fine chopped tomatoes

    Using a larding needle or a sharp knife, make slits in
    the fish and insert pieces of anchovy. Marinate the fish
    in a mixture of oil and lemon juice, seasoned with salt
    and pepper, for at least 2 hours.

    Lay the fish on a large bed of rosemary in a roasting
    tin. Pour more oil over the fish (It is the presence of
    fat that releases the essential oils of the rosemary).
    Roast in a 350oF/175oC oven for 45 minutes.

    To make the tomato vinaigrette, heat the ingredients
    in a small pan and season to taste.

    Transfer the fish to a serving dish and pour over the
    warm vinaigrette.

    Prep Time: 2 hours 15 minutes

    Cooking Time: 45 minutes

    Recipe Courtesy of Jennifer Paterson and Clarissa
    Dickson Wright (The Two Fat Ladies)

    MM Format by Dave Drum - 30 April 2000

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... My spell chaquer just gave up and deleted itself!!!
    --- MultiMail/Win v0.52
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  • From Shawn Highfield@1:229/452 to Dave Drum on Thu Mar 27 06:19:00 2025
    Hi Dave,
    On <Thu, 26 Mar 25>, you wrote me:

    Nice. I made teh one you posted not long back.
    Trying to finger out which one that was. Soundes like something the
    Two Fat Ladies would do.

    Maybe it was Ben's post?

    Shawn

    ... A stockbroker is someone who invests your money until it is all gone.


    --- Grumble
    * Origin: From the Dirty Shwa (1:229/452)
  • From Dave Drum@1:124/5016 to Shawn Highfield on Thu Mar 27 14:37:09 2025
    Shawn Highfield wrote to Dave Drum <=-

    Nice. I made teh one you posted not long back.

    Trying to finger out which one that was. Soundes like something the
    Two Fat Ladies would do.

    Maybe it was Ben's post?

    Could be. Almonds go good with lotsa shuff.

    MMMMM---- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Almond Ding
    Categories: Poultry, Vegetables, Nuts, Rice, Greens
    Yield: 4 servings

    4 c Cooked rice
    1 c Chicken broth
    2 tb Cornstarch
    2 tb Soy sauce
    1 tb Rice vinegar
    1 ts Sugar
    1/4 ts salt; to taste
    1 tb Oil
    2 cl Garlic; minced
    1/2 c Sivered almonds
    1 1/2 lb Boned, skinned chicken; in
    - 1/2" pieces
    1 md Red bell pepper; in 3/4" pcs
    1 c Snow pea pods; trimmed, cut
    - diagonally in half
    8 oz Can sliced water chestnuts;
    - drained
    2 c Chopped Napa cabbage

    In small bowl, combine broth, cornstarch, soy sauce,
    vinegar, sugar and salt; mix well. Set aside.

    Heat oil in large skillet or wok over medium-high heat
    until hot. Add garlic, almonds and chicken; cook and
    stir 3 to 4 minutes or until chicken is no longer pink
    and almonds are golden brown.

    Add bell pepper; cook and stir 2 to 3 minutes. Add pea
    pods and water chestnuts; cook and stir 3 to 4 minutes
    or until vegetables are crisp-tender. Add cabbage and
    cornstarch mixture; cook and stir until sauce is
    thickened and bubbly. Serve over rice.

    RECIPE FROM: https://www.pillsbury.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... You cannot have a felony without an 'ELON'
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