Text 4053, 93 rader
Skriven 2006-08-03 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Local yahoos
====================
 -=> Quoting Hap Newsom to Jim Weller <=-

 -> The capper of the night was when the waitress said to the airman, "If
 -> you have to stay out of bars all night, why don't you come over to my
 -> place instead." Happy ending!

 HN> Now that's a good (and uncommon) ending to the story!

You have to be really good looking or really smooth to pull that off
during Maple Flag when the guys outnumber the girls ten to one.

 HN> what the Ozzies called "A ruggers"
 HN> how do you have three teams on the field at the same time?

Sounds quite bizarre and rather dangerous.

 HN> There were no rules and
 HN> no score but it was tooth and nail right up to the end! (G) I ended up
 HN> with both eyes blackened and cracked ribs...and I was practically
 HN> unhurt!

Someday I shall write about a drunken lacrosse game between a group of
foolish Park Forest Rangers and a nearby Native reserve. My back is still
screwed up 39 years later.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lobster Aigo By Jacques Chibois
Categories: French, Lobster
  Servings: 4

      2    lobsters, 400 g each
     50 g  carrots
     50 g  green beans
     50 g  onions
     20 g  celeriac
      1    clove garlic
      5 g  Maggi chicken stock
    250 ml sauce americaine
    250 ml chicken stock
    150 ml olive oil
     60 g  butter
    1/2    lemon
    150 g  tomato
      6    sage leaves
     30 g  black Moroccan olives
      1 bn chives
           Salt and pepper

Place the lobsters into boiling salted water for three minutes. Remove
all the meat from the shells and use the carcasses to make the sauce
americaine.

Blanch and peel the tomatoes and chop the flesh into 1 cm dice.

Chop the carrots and celery into thin sticks; cook in salted water along
with the green beans cut into short lengths.

Finely dice the onions and sweat them in butter without letting them
colour; bring the chicken stock to the boil; add the sauce americaine,
the white stock, the Maggi, the sage and the garlic crushed as finely as
possible; remove from the heat and gradually whisk in the butter and the
olive oil - the butter must be added because otherwise the oil tends to
float to the surface. The butter creates a liaison and balances the
flavours.

Season with salt and pepper, add the vegetables, let come to the simmer,
check the seasoning and add lemon juice. You need a good quality lemon
with a nice fresh taste, not bitter. The citric acid aids in digestion.
Once you have added the lemon juice, do not cook much longer.

Cut the lobster meat into slices. Sprinkle with finely chopped chives.
Divide the lobster among deep plates and pour the vegetable bouillon
over top.

Jacques Chibois
Bastide Saint-Antoine
France


MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... We didn't lose the game; we just ran out of time. - Vince Lombardi
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