Text 23122, 140 rader
Skriven 2007-11-20 08:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Smoking Camels
======================
On 11-19-07 HAP NEWSOM Scribbled to DAVE DRUM about FUNNY BUNNIES

HN>-> HN>Ooooh I like your restaurants! NONE of ours serve camel, most
HN>-> HN>don't even have rabbit on the menu...or bambi and skippy is
HN>-> HN>certainly an exotic here! (but I'd sure like to give em all a
HN>-> taste!!) 

HN>-> Heck, the ones around here won't even let you smoke a Camel!
HN>-> Bv)= 

HN>-> For those of us not addicted (at least, not any more) that's a
HN>-> GOOD  thing.


HN>I'm not what you'd call a picky eater, 
HN>so I'd enjoy a chance to eat some of 
HN>the more "exotic" types of meat available. 
HN>That said however I do really enjoy the 
HN>fact that now I can eat without having to 
HN>breathe someone else's leftover smoke. 
HN>I don't care if people smoke, that's 
HN>their business and their lungs. I do 
HN>care when I am forced to put up with 
HN>it though and won't patronize a place where 
HN>I am subjected to it. I vote with my wallet 
HN>on that issue...of course now it's against 
HN>the law to smoke in restaurants  here in 
HN>Washington so my choices are much wider 
HN>than they used to be, for which I am 
HN>grateful and the smokers are not! (grin) 

We have a situation here where the City of Springfield passed an 
ordinance banning smoking in the workplace.

"Oh, woe is us!!!" cried the salons, restaurants, etc. with much 
weeping, wailing, and gnashing of teeth. "We will be put out of business 
by this communist law!"

And the truth is that some of he businesses were dinged for a few weeks 
by the (temporary) exodus of their smoking customers for places outside 
the city limits where they could still light up. But, gradually their 
customers came back - because it was too much a PITA to go further to 
unfamiliar surroundings just to huff on a coffin nail. And we are 
creatures of habit. 

A couple of businesses did go tits up - blaming and decrying the smoking 
ordinance as the proximate cause of their demise. The truth is/was that 
they were circling the drain anyway. All the smoking ordinance did was 
shorten the agony.

Then the county passed a no smoking law. Which covered the 
unincorporated areas of the county. Another round of weeping, etc. 
Because you could still light up in village/town/city venues which did 
not have a prohibition. And some of their saloons did better for a bit 
in attracting smokers. Then things evened out - and many smoke-free 
taverns put in "beer gardens" - some covered, some even with whacking 
big space heaters.

Now the state of Illinois has banned smoking in all enclosed public 
spaces ... which pretty well puts paid to all of that above. And still 
there are some state legislators wanting to institute an exemption for 
gambling venues such as riverboats, casinos, etc. The rationale being 
that there are competing gambling venues just across the river/state 
line and the state of Illinois might lose a nickel or two in revenues.

Sound familiar? It should.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orecchiette Pasta With Broccoli
 Categories: Pasta, Vegetables, Cheese, Chilies
      Yield: 4 servings
 
      2 lb Trimmed broccoli flowers
      4 cl Garlic
      1 lb Orecchiette pasta
      4 tb Olive oil + olive oil to
           - taste
    1/4 ts Crushed red pepper flakes
           Salt and pepper
           Grated pecorino cheese or
           - toasted pine nuts (opt)
 
  Orecchiette pasta, which literally means "little ears" because of its
  cupped shape, is becoming much more widely available in grocery
  stores. Its chewy texture contrasts well with the softness of the
  broccoli, and the cups pick up the sauce perfectly. If you can't find
  orecchiette, substitute fusilli.
  
  Place a large stock pot of liberally salted water over high heat. Make
  sure there is plenty of water, since the pasta and broccoli will cook
  together.
  
  Cut broccoli flowers into flowerets slightly larger than the pasta,
  about 1-inch pieces. Put garlic through a garlic press.
  
  When water boils, add pasta; cook on high heat for 1 minute, stirring
  constantly to keep pasta from sticking. Add broccoli; bring back to a
  boil. Reduce heat to medium and cook, stirring often, until pasta is
  al dente and broccoli is very soft. Remove and reserve 1 cup of the
  cooking water. Drain pasta and broccoli, shaking colander vigorously
  to release trapped water.
  
  While pasta is cooking, heat 4 tablespoons olive oil over medium-low
  heat in a large saute pan. Add red pepper flakes and garlic, saute
  over low heat until garlic just begins to release its aroma, about 1
  minute. Remove pan from heat before garlic begins to brown.
  
  Return pasta and broccoli to stockpot. Add garlic-olive oil mixture
  and reserved pasta water. Stir over low heat for 1 minute to combine.
  Season with salt and pepper.
  
  Serve the pasta with a drizzle of olive oil. Garnish with the optional
  cheese or pine nuts.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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