Text 12412, 77 rader
Skriven 2007-02-27 20:54:00 av JIM WELLER (1:123/140)
Ärende: resend 6
================
  From: Jim Weller                                   
    To: Glen Jamieson                                
  Subj: GIVE EM AN AMP OR 70226
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Glen Jamieson to Hap Newsom <=-

 HN> evangelist take 1 million volts

[technical stuff deleted]

 GJ> Physics can be phun!

I thinks all evangelists should be encouraged to experiment with this
whether they are conversant in physics or not. [eg]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mussel Meatballs Grilled Between Lemon Leaves
Categories: Mussels, Italian
  Servings: 4

  4 1/2 lb (2 k) mussels, soaked and
           purged
    1/2 lb (500 g) bread crumbs
      2    egg whites
           minced mixture of garlic and
           parsley (go easy on the
           garlic)
           The grated zest of a small
           fresh lemon
           Olive oil
           Salt and pepper
           Lemon leaves

Mussel Meatballs Grilled between Lemon Leaves, or Cozuli a Purpetti
Arrustiti 'Nte Pampini

Pino Correnti has done a wonderful job in compiling Il Grande Libro
d'Oro della Cucina e Dei Vini di Sicilia. He's also a first-rate cook in
his own right, as you'll understand from this variation on baduzzi
arrustiti, meatballs grilled with lemon leaves.

"I begin by washing the mussels carefully and heating them in a
skillet until they open," he says. "Then I remove them from the pot,
discarding the shells, and filter the liquid, which I set aside.

Then I mix the freshly cooked mussels with bread crumbs, some of the
cooking liquor, a drop of oil, and the egg whites, which I whip first. I
mix in the grated lemon zest, minced garlic and parsley, and season all
with salt and pepper. I then rub large green lemon leaves with a little
oil, form the mixture into broad low patties, and lay the patties on the
lemon leaves, covering them with more oiled leaves, which I press down
to flatten. The leafy patties go on a double grate (two grates joined
along one side by rings so they can be folded, like a binder), at which
point you need only think of being with a bunch of friends around the
hot flame of a barbecue, to enjoy these patties, which combine the
flavors of the sea with a lemon grove."

Note: if one of the shellfish fails to open upon being cooked, do not
eat it!

From Kyle Phillips, Your Guide to Italian Cuisine.
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... A prime candidate for natural DE-selection.
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