Text 23623, 89 rader
Skriven 2007-12-01 10:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: family500
=================
 -> one kind of luck. I have a friend whose mother includes
 -> lottery winnings in her household budget.
 RH> What about lottery losses?  Lotteries have always been a sucker bet in
 RH> my book.

My point being that this woman has so far not obeyed the
rules of logic and mathematics.

 -> I'm wondering whether this is an indication that the Patriots
 -> are overextended or whether it will put the fear of defeat into
 -> them.
 RH> Either way it's going to be interesting.  They're gunning for the
 RH> Dolphins' record; it'll be fun seeing if they catch it.

Just watched (had a big old meeting and had to unwind) two 10-1
teams - I was rooting for the Packers, who lost, as I detest almost
everything Texas.

 -=> Ruth Hanschka said to Carol Shenkenberger <=-

 -> Ah, our 'USS Constitution' probably has same too.
 RH> But the Navy doesn't break the Connie out of stir and actually let her
 RH> move, as far as I know.

Once a year. It is after all a fully commissioned vessel.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Grille 5115's Crispy Salmon & Spinach Spring Rolls
 Categories: Appetizers, Chef, Seafood
      Yield: 1 Recipe

      8    TO 12 spring roll wrappers
      1    Bunch fresh spinach; rinsed
     24 oz Fresh salmon
           Salt and pepper ~~
           Vegetable oil for frying

MMMMM--------------------SESAME GINGER SAUCE-------------------------
      5 oz Fresh ginger; thin julienned
    1/4 c  Soy sauce
    1/4 c  Honey
      1 ts Thai or other asian
           - red-chile paste
    1/4 c  Sesame oil
      1 ts TO 2 tsp white sesame seeds;
           - toasted if desired
      1 ts TO 2 tsp black sesame seeds;
           - toasted if desired

  SPRING ROLLS: Cut salmon into 8 to 12 finger-length pieces, depending
  on how fat you want the rolls to be.  Lay spring roll wrappers flat.
  Place 2 spinach leaves on the lower part of each square and top with
  a piece of salmon.  Season to taste.  Fold bottom and side corners
  toward the inside, over the salmon.  Then, holding the sides in
  place, roll tightly from the bottom up and seal the top edge with a
  bit of water, applied with a finger.

  To deep-fry, cook spring rolls approximately 2-1/2 minutes at 375
  degrees. To pan-fry, place with the folded side down in half an inch
  of vegetable oil in a large skillet over medium-high heat, turning
  until evenly golden brown, approximately 6 minutes or less.

  SESAME GINGER SAUCE: Place sliced ginger, soy sauce, and honey in a
  saucepan and simmer over medium heat until liquid is reduced by half;
  do not allow to boil.  Add chile paste and cook for about 2 more
  minutes. Remove from heat and allow to cool for approx 10 minutes.
  Then gradually whisk in sesame oil.  Add black and white sesame seeds
  to sauce if desired.

  TO SERVE: Place several fresh spinach leaves (or other greens) and 2
  or 3 spring rolls on each plate.  Slice 1 roll in half diagonally.
  Just before serving, drizzle with sauce and sprinkle with black and
  white sesame seeds.  Provide additional sauce in a small individual
  containers for each person.  Serves 4 as main course, 6 as an
  appetizer.

  from Saks Fifth Avenue's Grille 5115.  Chef Frdric Perrier.
  Houston, Texas

  as published in Texas Monthly, July 1998

  typed and posted by teri Chesser    7/98

MMMMM

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