Shawn Highfield wrote to Dave Drum <=-

But my most often used pepper mill is a U$1.49 jar of black
peppercorns with a grinder top I picked up on a whim at the grocery
store. Bv)=

This is what I normally pick up for the trailer every spring. It lasts the season (5 months) and if there's any left I bring it home and use
it up quick.

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, listened to my lungs and told me "Go to the Emergency Room.I'll call and have them 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 Yesterday I had
cod almondine - which I'll make for myself when I get sent home.

It's just not as cost effective as I get a big jug of rainbow
peppercorns from a bulk store and grind away. :) Plus I like the
rainbow mix and I always add some (I won't even come close to spelling this right) sezishwon peppercorns to the mix for a big of numbing.

There are two common spellings for that Szechuan and Sichuan. Either way you spell it they're zippy little barstids.

P.S. My spell checker just gave up and deleted itself.

Stolen for my tagline file.

... Taglines: 1% inspiration, 99% kleptomania.

Awreddy got this one.

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

Title: Cod Almondine
Categories: Seafood, Breads, Nuts, Herbs
Yield: 6 servings

3/4 c Panko breadcrumbs
1/3 c Sliced almonds
3 tb Salted butter; melted
2 tb Chopped parsley
Salt & black pepper
1/3 c A-P flour
6 (6 oz ea) cod fillets
1/2 c Mayonnaise
Juice of 1 lemon

Recipe courtesy of Ree Drummond

Set the oven @ 375ºF/190ºC.

In a small bowl, combine the panko and almonds. Drizzle
in the melted butter and toss until well combined.

Add the parsley and toss it in ...

Then stir in 1/2 teaspoon salt and 1/4 ts pepper.

Put the flour in a shallow dish and add a pinch each of
salt & pepper. Stir to combine.

Dredge both sides of the fish in the flour, shaking off
any excess.

Spread a generous tablespoon of mayonnaise over each
piece of fish . . .

And sprinkle the crumb mixture on top, pressing lightly
to make sure it sticks.

Bake until the crumbs are golden and the fish is flaky,
16 to 18 minutes.

Squeeze the lemon juice on top and serve.

HINT: Add 1/4 cup grated Parmesan cheese to the crumb
mixture for an added layer of flavour.

Makes: Six portions

FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM



... It is a difficult thing to argue with the belly since it has no ears.
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Hi Dave,
On <Mon, 23 Mar 25>, you wrote me:

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!

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.

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

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

P.S. My spell checker just gave up and deleted itself.

Stolen for my tagline file.

LOL

Shawn

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


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

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!!!
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* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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)

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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