Text 9267, 93 rader
Skriven 2008-06-19 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Young entrpreneur
=============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> The one here plays "Dixie".
 
 DS> He should change it.  It's obvious that using a catchy tune
 DS> is evidence of American imperialism rearing it's obese head.
 DS> Your local van should choose more Canadian content.  Maybe
 DS> something by Celine Dion or one of those nice ballads by
 DS> Bryan Adams.

Hey we could rid of Dion a long time ago and she's not allowed to
come home. All the border guards are on alert. What goes to Vegas
stays in Vegas.[g]                                 

For this weekend coming up Neekha appropriately chose Alice Cooper's
School's Out Forever. She seems to like old rock. We have three
generations of Pink Floyd fans at our house!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: An Irish Fry - Country Living
 Categories: Breakfast, Pork, Bacon, Sausage, Irish
      Yield: 6 Servings
 
           Potato Pancakes
           Vegetable oil
     12    Pork hangers; (Irish
           -breakfast sausages)
      6 sl Irish bacon
      8 oz pk White Breakfast
           -Pudding; sliced into 1/4
           -inch-thick rounds
      3 md Tomatoes
    1/4 ts Salt
    1/4 ts Ground black pepper
      6 lg Eggs
           Fresh thyme sprigs
 
  Heat oven to 200 F. Prepare Potato Pancakes and place on large
  ovenproof platter; keep warm in oven while preparing remaining
  ingredients,
  
  In large skillet, heat just enough oil to thinly coat bottom of
  skillet over low heat. Add hangers, arranged in a single layer,
  and cook, turning frequently, until browned on all sides. Remove
  hangers to oven platter with Potato Pancakes. Add bacon to skillet
  and fry, turning frequently, until done. (Irish bacon does not
  become crispy when cooked; it has the texture and color of smoked
  ham.) Remove bacon to platter in oven. Add breakfast pudding
  rounds to skillet and cook, turning, until firm and browned on cut
  sides; remove to oven platter.
  
  Cut tomatoes crosswise in half; sprinkle with 1/8 t salt and 1/8 t
  pepper. Fry tomatoes, cut sides down, in skillet until lightly
  browned (do not overcook; tomatoes should retain their shape).
  Remove to oven platter.
  
  Just before serving, fry eggs, in batches, sunny-side up or as
  desired; transfer to platter and top with remaining salt and
  ground pepper. Garnish platter with fresh thyme, if desired, and
  serve immediately.
  
  Potato Pancakes: In 4-quart saucepan, cover 4 medium baking
  potatoes with water and heat to boiling; cover and cook potatoes
  25 minutes or until fork-tender. Drain potatoes and cool until
  easy to handle. Peel potatoes and mash in bowl with 1/4 C (1/2
  stick) butter. Stir in 1/2 C unsifted all-purpose flour, 1 large
  egg, 1 T chopped fresh parsley leaves, 1 T chopped fresh chives, 1
  t salt, and 1/2 t ground black pepper; mix until well blended. In
  large skillet, heat 2 tablespoons vegetable oil over medium heat.
  Shape potato mixture into twelve 2 1/2-inch patties and fry, in
  batches, until golden brown on both sides, adding more oil as
  necessary. Serve immediately or keep warm until serving.
  
  Country Living/March/94 Scanned & fixed by DP & GG
  Posted to recipelu-digest by GramWag
 
MMMMM

The Irish fry their eggs in lard.  Lard, ladies and gentlemen.  Yes,
lard, as in pure, fantastic, porky fatness.  Anything fried in lard
is good.



Cheers

YK Jim


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