Text 8477, 119 rader
Skriven 2006-12-06 02:39:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Woes 630
====================
 -=> On 12-05-06  06:04,  Michael Loo <=-
 -=> spoke to Dale Shipp about Woes 630 <=-

   <frequent flyer miles >
 ML> you would think - I got my statement not long ago, and I've
 ML> used 285000 miles this year).

  How many miles did you earn?
 
 DS> Have you ever had the dish below?   I've tasted Southern Comfort and

 ML> Never. I'd die.

  :-}}
 
 DS> found it a bit too sweet -- but don't know what would happen when
 DS> cooked in a sauce.

 ML> Same thing as corn syrup would do.

   Doesn't sound like you think that is a good thing:-}}   I can hear
   the scorn dripping from the corner of your lip.

 DS> 1 T  Garlic, finely chopped

 ML> Just barely enough. I'd triple it.
 
   As would many others here -- same with many published recipes.

 DS> 1 c  Southern Comfort Liquor

 ML> Sugar water with peach flavoring. The only reason I

   Come on, let it all out -- tell us what you really think.  OTOH,
   don't do that.  You have judiciously excercised proper restraint.

 ML> can see for this ingredient would be to drive Baptists
 ML> away. Useless. Throw in a can of peaches if you want
 ML> the flavor.

  Somehow, peaches and andouville don't seem to belong on the same page
  to me.  I did not know that Southern Comfort was peach flavor.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Alligator Sauce Piquante
 Categories: Sauce, Cajun
      Yield: 4 servings
 
      4 lb alligator meat (see--NOTE:)
      4 tb Oil
      4 tb Flour
      3 md Onions, chopped
      4    Ribs celery, chopped
           -green bell pepper
      8 oz Can tomato paste
      1 tb Sugar
     10 oz Can Rotel tomatoes
      4    Cloves garlic, minced
      1 lb Andouille
      2 c  Chicken stock
      8 oz Mushrooms
  1 1/2 bn Green onion, chopped
      4    Bay leaves
    1/2 ts Allspice
           -salt (to taste)
           -red pepper (to taste)
           -black pepper (to taste)
      1    Jar salad olives
    1/4 c  Parsley, ?
      1    Stick butter
      1    Slice, thin lemon
    1/2 c  Cooking sherry
           -rice, cooked
 
  In a pot, heat the oil, it is hot enough when a pinch of flour
  dropped in the oil sizzles.  Add the flour, a third at time,
  stirring constantly.  Add the onions, celery, and bell pepper.
  Simmer for 3 minutes.  Add the tomato paste, sugar, and Rotel
  tomatoes.  Simmer for 30 minutes.  Add the garlic, meat,
  andouille, and chicken stock.  Simmer for 25 minutes.  Add the
  mushrooms, green onions, bay leaves, allspice, and the salt and
  the peppers, to taste.  Cook for 20 minutes.  Add the olives,
  parsley, butter, lemon slice, and cooking sherry.  Simmer for 20
  minutes.  Serve over rice.
  
  NOTE:  Buy alligator meat other than tail meat.  The meat will be
  a darker in color meat.
  
  TO PREPARE:  First, in a black cast-iron pot, boil water.
  Place the meat into boiling water for 5 minutes.  The
  fat, which gives the alligator that "fishy" taste will
  rise to the surface of the water.  Skim the fat off and
  remove the meat.  Rinse the meat in clean water.
  Disguard the cooking water.
  
  In the pot, heat a little oil and brown the meat.  The
  browning will melt away even more of the objectionable
  fat.  Remove the meat and disguard the oil.
  
  Clean the pot well.  The alligator meat is now ready to
  use.
  
  Recipe from:  "Roger's Cajun Cookbook" by Vernon Roger, published
  1987
  
  From: David Pileggi                   Date: 01-23-01
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:42:11, 06 Dec 2006
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