Text 39484, 103 rader
Skriven 2010-06-26 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Cruise
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> cruise [...] you can bring no liquids on board.
 
 JW> So what do they do? Check your luggage like you're at an airport or
 JW> going through Customs?

 DS> I believe it is the same sort of check-in, and probably is handled by
 DS> TSA -- just like at an airport.

TSA? How fascist! You guys are getting sucked into accepting all kind of
loss of personal freedom in the name of Homeland Security.

 DS> I doubt that this cruise liner is any
 DS> more restrictive than any other.

Check around. You'll find lots that are more liberal and don't
search your luggage.

 JW> I don't think I would want to travel with
 JW> such a company!

 DS> It is not uncommon for places to put restrictions on what you can
 DS> bring in.  The local concert pavillion prohibits any bottled beverages.
 DS> a ball park -- I suspect it would be similar.

Well, we have some common sense laws here about prohibiting glass
containers at rock concerts and sports events and others about not
bringing your own alcohol into licensed premises.

But a cabin on a cruise boat is like a hotel room; your own private
temporary home where you should be able to eat and drink what you
please.

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

     Title: Mansion At Turtle Creek East Texas Onion Pudding
Categories: Texan, Onion, Side Dish
  Servings: 4

      3 TB peanut or other light oil
      4    yellow Noonday onions;
           peeled and thinly sliced
           (yellow, red, or 1016 onions
           may be substituted)
      6    Vidalia onions; peeled and
           thinly sliced
      1 c  heavy cream
      4 lg eggs
      2 cl garlic; peeled, minced
      1 ts salt
    1/2 ts cayenne pepper
      1 ts fresh lemon juice
           Tobacco onions

Preheat oven to 300 degrees. Heat oil in large saute pan over medium
heat. Add onions, and saute for 10 to 12 minutes, until transparent
and wilted but not brown. Remove from heat, and allow to cool.

In medium mixing bowl whisk together cream, eggs, and garlic. Add
onions, and season with salt, cayenne pepper, and lemon juice. Pour
into 8-inch-square ceramic baking dish, and place on center rack of
oven. Bake 20 minutes, until top begins to set. Place tobacco onions
evenly over pudding, then bake 20 minutes more, until center is
completely set. If tobacco onions begin to burn, cover dish loosely
with aluminum foil. Remove from oven, and let sit for 10 minutes
before serving.

Tobacco Onions

5 cups peanut or other light oil
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 large yellow or sweet onions, peeled, thinly sliced,
and separated into rings

Heat oil to 350 degrees in deep saucepan over medium heat. In medium
bowl combine and mix dry ingredients, then add onions and toss to
coat. Remove onion rings, shaking off excess flour mixture. Fry a
few rings at a time for 10 minutes, until crisp and golden brown.
Drain on paper towels.

Tobacco onions are easy to prepare and can also be used as a side
dish or an accompaniment to hamburgers.

Recipe By: Dean Fearing

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim

... Necessity is the plea for every infringement of human freedom.

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