Text 20187, 95 rader
Skriven 2007-09-08 09:05:00 av Dave Drum (1:10/345)
     Kommentar till en text av carol shenkenberger
Ärende: Re: Hello
=================
On 08-20-07 Carol Shenkenberger Scribbled to Dale Shipp about Re: Hello

CS>Known needs:  A TV but the big one is dying on us fast so will stay
CS>here as it  had to be replaced anyways.  Sheets and stuff (will pack
CS>a few simple flat  sheets).

You'll probably want to go for a flat-screen HD with a digital tuner. 
Prices are coming down rapidly as makers ramp-up production - so you can 
miss the premium pricing that early-adopters have to pay.

Here is a typical bargain - http://tinyurl.com/2shftj - which I am 
looking at for my own use since my 10 year old CRT set has a huge RF 
leak from its tuner (neighbours complained to the cable company and they 
traced it down to my set) and I have to use the tuner from my VCR to 
change channels.   Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cold Shrimp Bisque With A Smoked Shrimp Relish
 Categories: Emeril, Seafood, Shrimp, Soups
      Yield: 9 servings
 
      3 lb Large shrimp, head on
      2 tb Olive oil
           Salt and white pepper
      2 c  Chopped onions
      1 c  Chopped carrots
      1 c  Chopped celery
      1 c  Brandy
    1/4 c  Tomato paste
      3 cl Crushed garlic
      2    Bay leaves
      4    Sprigs of fresh tarragon
      4    Sprigs of fresh thyme
      6    Black peppercorns
           Water to cover (about 1
           - Gallon)
      4 oz Flour
      4 oz Butter
      1 c  Heavy cream
      2 ts Chopped fresh tarragon
           Splash of brandy
 
  Peel the shrimp, reserving the shells. In a large stock pot, over
  medium high, heat the oil. Add the shrimp shells. Season with salt
  and pepper. Saute for 4 minutes. Add the mirepoix. Season with salt
  and pepper. Saute for 4 to 6 minutes, or until tender. Carefully add
  the brandy and flame, shaking the pan back and forth a couple of
  times. After the brandy has cooked off, stir in the tomato paste.
 
  Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and
  peppercorns. Stir in the water. Bring the liquid to a boil. Reduce
  the heat to medium and simmer for 45 minutes. In a mixing bowl,
  combine the flour and butter, mix well to form a Beurre Manie from
  the mixture into a long about 1-inch thick. Wrap the mixture in
  plastic wrap and chill until firm. Strain the liquid. Wash out the
  stock pot and place the liquid back into the pan and bring the liquid
  back to a simmer. Whisk in the Beurre Manie a small piece at a time.

  Cook for 20 minutes. Whisk in the cream. Season with salt and pepper.
  Remove from the heat and cool completely. Refrigerate until
  completely chilled, about 2 hours. Preheat the smoker. Season the
  shrimp with salt and white pepper.
  
  Place the shrimp in the smoker and smoke for 6 to 8 minutes, or until
  the shrimp turn pink and the tails curl in. Remove from the smoker
  and cool. Remove the soup with the refrigerator and season with salt
  and pepper. To serve, ladle the soup into each bowl. Garnish each
  soup with 2 shrimp, tarragon and a splash of Brandy.
  
  Yield: 8 to 10 servings
  
  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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