Text 23379, 51 rader
Skriven 2007-11-25 11:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Chili? 470
==================
 ML> Chili to me has a more strict definition. It is beef
 JW> You would allow other red meats like venison and buffalo? (I just
 JW> knew you would.)

Cervine is almost bovine, so yes, if these are not too gamy.
Lamb/mutton/Dall are too strong. Best use the same chile and
cumin, lose the oregano, and add turmeric and cardamom and
coriander seed.

==

 JW> Ray has two Arctic Cat Panthers with 570 cc 80 HP engines, which top
 JW> out around 80 mph. The big racing machines have 800 cc and larger
 JW> highly modified engines. I believe I sent out a photo of Neekha on one
 JW> of them last year to a bunch of people but I didn't add you to that
 JW> list.

Thanks ever so. I really don't deal well with attachments but
can accept them at my gmail address.

 ML> I discover that the niece of the
 ML> conductor of my last concert died this March at the age of 20 when
 ML> her snowmobile had the bad grace to roll over on her
 JW> They are about as dangerous as motorcycles, but it all depends on
 JW> the operator.

Down here motorcycles have the monicker (among the medical
community) of "organ banks on wheels."

Seared tequila-lime scallops with pink sea salt
cat: seafood, main, odd
servings: 4

1 1/2 lb sea scallops, trimmed, dried
2 Tb butter
1 Tb tequila
1 Tb fresh lime juice
2 ts chopped cilantro
Red Sea salt to taste.

Sear scallops in 1 Tb butter for 3 min or until
golden on the bottom. Turn and sear 1 min more.
Arrange scallops on plates. Off heat, stir tequila,
lime, and 1 Tb butter into pan juices to make a
sauce. Spoon sauce over scallops and season with
salt to taste. Serve at once.

After Ebony, 10-07
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