Text 20044, 98 rader
Skriven 2007-09-05 07:16:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Toilet
==============
On 08-13-07 DAVE SACERDOTE Scribbled to MICHAEL LOO about Toilet 978

DS>ML> I can't be objective about Thos. Crapper and Sons, as when I
DS>ML> encountered "Flushed with Pride," back in 1970, I read it as
DS>ML> Bible.

DS>The benefits of a classical eduction. [g]

DS>ML> I do believe, based on nothing, that Thos. Crapper did exist, and
DS>ML> he did lend his name to The Crapper, for whatever reason. 

DS>I have no doubt he did exist, and I have seen photographs of cast
DS>iron fittings marked "Thos. Crapper & Sons." which more or less
DS>prove it.  

That more or less depends ... were the photographs pre-Photo Shop or 
post-Photo Shop? Just being a cynic   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andre's Barbecued Shrimp And Homemade Biscuits
 Categories: Emeril, Seafood, Shrimp, Breads
      Yield: 4 servings
 
      2 lb Medium-large shrimp in their
           - shells; about 42 shrimp
      2 tb Emeril's Creole Seasoning;
           - In all
     16    Turns fresh ground pepper
      2 tb Olive oil; in all
    1/4 c  Chopped onions
      2 tb Minced garlic
      3    Bay leaves
      3    Lemons; peeled and sectioned
      2 c  Water
    1/2 c  Worcestershire sauce
    1/4 c  Dry white wine
    1/4 ts Salt
     12    Mini Buttermilk Biscuits
      2 c  Heavy cream
      2 tb Unsalted butter
 
  Peel the shrimp, leaving only their tails attached. Reserve the
  shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8
  turns of the black pepper. Use your hands to coat the shrimp with the
  seasonings.
  
  Refrigerate the shrimp while you make the sauce base and biscuits.

  Heat 1 tablespoon of the oil in a large pot over high heat. When the
  oil is hot, add the onions and garlic and saute for 1 minute. Add the
  reserved shrimp shells, the remaining 1 tablespoon Creole Seasoning,
  the bay leaves, lemons, water, Worcestershire, wine, salt, and the
  remaining 8 turns black pepper. Stir well and bring to a boil. Reduce
  the heat and simmer for 30 minutes. Remove from the heat, allow to
  cool for about 15 minutes, and strain into a small saucepan. There
  should be about 1 1/2 cups. Place over high heat, bring to a boil,
  and cook until thick, syrupy, and dark brown, for about 15 minutes.
  Makes about 4 to 5 tablespoons of barbecue sauce base.

  Prepare the Buttermilk Biscuits, and keep warm.

  Heat the remaining 1 tablespoon of oil in a large skillet over high 
  heat. When the oil is hot, add the seasoned shrimp and saute them, 
  occasionally shaking the skillet, for 2 minutes. Add the cream and
  all of the barbecue base. Stir and simmer for 3 to 5 minutes.

  Remove the shrimp to a warm platter with tongs and whisk the butter
  in the sauce. Remove the from the heat.

  Makes about 2 cups.
  
  To serve 4, allow 1/2 cup of sauce, about 10 shrimp, and 3 biscuits
  each; for 6 servings, 1/3 cup sauce, about 7 shrimp and 2 biscuits.
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 MAY 2002 

  Stored in Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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