Text 36693, 154 rader
Skriven 2010-04-11 07:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Various
===============
-=> Michael Loo wrote to Dave Drum <=-

 ML> The TSA is a major annoyance, and the rules under which it
 ML> operates are opaque.

 DD> And not a single one of these (inconsistent) fiats has done anything
 DD> toward "safety" or "security" and an awful lot to upset (already)
 DD> stressed out travellers.

 ML> When called on this, they waggle their eyebrows and
 ML> say, you don't know what we have caught. But you know
 ML> and I know that whenever they find anything, including
 ML> some smoker with a deranged sense of humor, they crow
 ML> about it no end.

Well, their actual positive accomplishments are very thin on the ground.
 
 ML>   Especially since every on of these petty
 DD> bureaucraps seems to make up the rules to suit his whim of the moment.

 ML> Part of the plan (and this I do believe). Oh, no, you've
 ML> never been allowed to take a 3-oz Jack Daniel's aboard
 ML> (Baltimore). Oh, we've always done hand swabs for explosives
 ML> (Phoenix).  Oh, we've always been at war with Eastasia (1984).

A lie told often enough becomes the truth. - Vladimir Illyich Ulyanov (1870 -
1924) 
 
 ML> =

 ML> My appreciation for cuts of meat is pretty wide, as you know,
 ML> especially with proper (i.e., almost non-) cooking.

 DD> I like mine a bit more done than you - mostly cooked past the point
 DD> where a competent vet could save its life. But not too far past that
 DD> point.

 ML> An exaggeration. But you might have been able to clone a
 ML> calf from the steak I just cooked myself.

But, not much of an exaggeration. 
 
 DD> Many customers would go through the line and decide just to graze the
 DD> Mega Bar and not even order a "steak". Which led to what they are now.
 DD> Title: Ryan's Escargot

 ML> Would that the Ryan's in Rogers, Arkansas offered
 ML> such things.

Go down the street (US 71) to the Daisy BB Gun factory and come back with
something to bend them to your will. The Red Ryder Anniversary Model should do
nicely. 
 
 -=> Dave Drum said to Janis Kracht <=-

 JK> So I guess we'll just have to aim for the next one (grin) - Mushmelon
 JK> stuffed with chicken salad sounds strange, but enticing :)    What is a
 JK> mushmelon, anyway?? :)
 
 DD> Think of Gail Shipp's most hated fruit/melon.  Bv)=  It's a country
 DD> colloquialism for muskmelon (often picked soft, almost past ripe) AKA
 DD> cantaloupe.

 ML> The commonest muskmelon is a cantaloupe, but Persians,
 ML> honeydews, and many others are also muskmelons.

I see netted (Persian) melons, smoothish (Asian and Casaba), segmented
(muskmelon) all sold as cantaloupe. The green fleshed, pale/white skin honeydew
is related to the cantaloupe/muskmelon by botany - but, not by taste or aroma.

Most of what is grown around here are the netted varieties - like the Persian.
Although I do see some of the segmented (like an acorn squash in shape)
muskmelons in the local farmer's market.

American grown cantaloupe:
* Ambrosia
* Amish; heirloom variety
* Delicious
* Hales Best Jumbo
* Hearts of Gold; heirloom variety
* Iroquois
* Israeli; heirloom variety

Honeydew:
* Crenshaw; heirloom variety
  (aka Cranshaw)
* Early Crisp
* Golden Honeymoon
* Tam Dew
* Sharlyn
* etc

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Casaba Melon w/Creamy Sweet Curry
 Categories: Fruits, Curry, Citrus 
      Yield: 6 servings


      1 lg Casaba, cantaloupe or
           - honeydew melon
           Fresh mint leaves; garnish

MMMMM---------------------------SAUCE-------------------------------
      1 c  Vanilla yogurt
      1 ts Grated lemon zest
      1 ts Fresh lemon juice
      1 ts Dark honey
      1 ts Garam masala
           +=OR=+
    1/4 ts Ground cardamom
    1/4 ts Ground cinnamon
    1/4 ts Ground ginger
    1/8 ts Ground cloves
        pn Ground nutmeg

  Sweet curry is made from a blend of ground spices. Combined
  with yogurt, it makes a light creamy sauce that perfectly
  complements ripe, juicy melon.

  To make the sweet curry cream, whisk together the yogurt,
  lemon zest and juice, honey, and garam masala or spice
  mixture in a large bowl. Cover and refrigerate for 30
  minutes to allow the flavors to blend.

  Halve the melon, and using a spoon, remove and discard the
  seeds. Using a melon baller, scoop out the melon flesh and
  place it into a large bowl.

  Just before serving, place 1 cup melon balls in each
  individual bowl. Spoon about 2 tablespoons curry cream over
  each serving and garnish with the fresh mint. Pass the
  remaining sauce at the table.
 
  Serves 6

  By Mayo Clinic staff

  From: http://www.mayoclinic.com/health

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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