Text 20929, 109 rader
Skriven 2007-09-30 19:51:00 av Dave Drum (1:10/345)
     Kommentar till en text av LEE LOFASO
Ärende: Re: latino products
===========================
On 09-16-07 Lee Lofaso Scribbled to DALE SHIPP about Re: latino products

LL>DS>The problem is not the immigration, it is the *illegal*
LL>DS>immigration. Those who follow the procedures and get work visas,
LL>DS>etc. contribute to society and are welcome.   But many, if not
LL>DS>most, of the illegals work off the books, pay no taxes on their
LL>DS>income, and leech off the system (e.g. health and education
LL>DS>services) paid for by the rest of us.

LL>There is an easy solution.  Let's annex Mexico.  That way, there
LL>will be no illegal immigration.  Not from Mexico, anyway.  Besides,
LL>we've already annexed half of Mexico, back in the 19th Century.
LL>Might as well annex the rest of it.

LL>Of course, there is a down side.  There will no longer be any such
LL>thing as Mexican food.  ;)

Sure there will be. We annexed, or bought, or co-opted Louisiana and 
there is still Cajun and Creole grub ... some of it even edible. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato And Watercress Soup W-Crisp Potato Pancakes
 Categories: Emeril, Soups, Potatoes
      Yield: 4 servings
 
      2 tb Unsalted butter
  1 1/2 c  Chopped yellow onions
      1 ts Minced garlic
      1 lb Yellow Finn potatoes, peeled
           - cut in 1/2" dice
      1 ts Chopped marjoram
      1 ts Salt
    1/2 ts Ground black pepper
      4 c  Chicken stock or vegetable
           - stock
    3/4 c  Heavy cream
      2 bn Fresh watercress, well
           - rinsed, tough stems
           - removed, rough chopped
    1/4 lb Smoked salmon
    1/4 c  Sour cream
      1 oz Salmon caviar

MMMMM----------------------POTATO PANCAKES---------------------------
      1 lb Baking potatoes; peeled
    1/4 c  Vegetable oil
           Salt
           Fresh ground black pepper
 
  Grate the potatoes and squeeze between towels to dry.
  
  Heat 2 tablespoons of the oil in a large skillet over medium-high
  heat. Toss the potatoes lightly with salt and pepper and add in
  batches to the skillet, pressing down with a spatula to form a cake.
  As the potato cake starts to crust on the bottom, cover, and cook
  over medium-low heat until brown and crusty on the bottom, about 7 to
  10 minutes. Flip the potato cake and add the remaining oil to the
  pan. Cook until the cake is brown on the second side and cooked
  through, about 5 minutes.
  
  Remove from the pan and cut into 6 wedges.
  
  Yield: 6 servings
  
  In a large saucepan, melt the butter over medium-high heat. Add the
  onions and cook until soft, about 3 minutes. Add the garlic, and
  cook, stirring, for 30 seconds. Add the potatoes, marjoram, salt, and
  pepper, and cook, stirring, for 1 minute. Add the stock and bring to
  a boil. Reduce the heat to medium-low and simmer, stirring
  occasionally, for 15 minutes. Add the watercress and cook until the
  potatoes are tender, about 10 minutes.
  
  Remove from the heat and puree with a hand-held immersion blender, or
  in batches in a food processor or blender. Add the cream and return
  to medium heat. Cook, stirring occasionally, until heated through,
  adding more cream, if a thinner soup is desired. Adjust seasoning, to
  taste.
  
  Drape each potato pancake wedge with a slice of smoked salmon, topped
  with 2 teaspoons of sour cream, and 1/2 teaspoon of salmon caviar.
  Serve with soup.
  
  Yield: 6 servings

  Prep Time: 25 minutes
  Cook Time: 40 minutes
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E47
  
  MM Format by Dave Drum - 01 May 2002
 
MMMMM

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