Text 20537, 76 rader
Skriven 2009-02-07 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: dead burnt animals
==========================
-=> Quoting Bill Swisher to Ruth Hanschka <=-

 BS> I replied "Dead Burnt Bird" as opposed to the popular "Ground Up Dead
 BS> Burnt Cow".

Neekha recently stumbled across that PETA site "Meaner Than Mama",
an interactive animation where a turkey is slaughtered, cleaned and
stuffed grotesquely with lots of blood on the screen. She wasn't
repulsed; she thought it was a real hoot. I talked to her a bit
about PETA, militant vegans, Paul Watson and his Sea Shepherd
Conservation Society and other related things. Some of her comments:
"People are animals; we are supposed to eat animals", "Fruititarians
and Airitarians must be real rare cause most of them died" and "Paul
Watson is a vegetarian and lives on a small boat with a bunch of
guys? I bet he's gay."

She still resents her ex-step-sister pushing a vegetarian agenda
onto the whole family.

On a related note, she is becoming an accomplished cook at age 10. In
recent days she has made peanut butter cookies, mastered angel food
cakes, done a stir fry and made absolutely perfect scrambled eggs
(better than mine).

More deep fried stuff:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplants with Labaneh
 Categories: Vegetables
      Yield: 6 Persons
 
      2    Eggplants
      1 tb Coarse salt
      1 c  Flour
      2 c  Oil
      4 tb Olive oil
      2 tb Pine seeds
 
  First you slice the eggplants without peeling them, about 1/2 inch
  thick. Put them in a sieve and sprinkle them generously with salt
  (if possible coarse sea salt, but any other salt would do). Let the
  bitter fluid go. After one hour you wash the eggplants with running
  water. You dry the slices with a towel. Dip them in the flour and
  deep fry them in the boiling oil. Recover the slices, put them on
  baking paper or directly on a serving plate, one next to the other.
  
  When the plate is full, take your prepared Labane, and distribute it
  in rings on the slices like the topping of a cake. Leave an empty
  space in the middle. In the meantime heat the olive oil in a small
  pan, do not overheat. Add the pine seeds. Be careful not to burn them
  but only to slightly brown them. Immediately take off the heat and
  distribute with a tablespoon some pine seeds and some olive oil over
  the eggplant slices with the Labaneh.
  
  Serve immediately.
  
  An absolutely delicious and easy (once you tested it and know all the
  little tricks) aperitif for as many guests as you like, when they
  arrive. Calculate 2 slices per person.
  
  Contributor:  Ulrich W. Sahm

MMMMM


Cheers

YK Jim


... "Brusssels Sproutzes, I hates them!" - Gollum

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