Text 5582, 104 rader
Skriven 2011-01-06 06:43:00 av Dave Drum (49252.cooking)
   Kommentar till text 5532 av Dale Shipp (1:261/1466.0)
Ärende: NNTP reader
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> There are several fido sites with NNTP servers also.  My uplink runs
 DS> one at the-estar.com.

 DD> Ross and I have butted heads in the politics echoes so many time I
 DD> can't imagine going to him, hat in hand, and asking for NNTP access.

 DS> Understand -- I've looked over your shoulder a time or two in some of
 DS> those "other" echos.

I have pretty much given up on the politics echoes - there are very few voices
of moderation and many, many, many wing-nuts (of left and right persuasions)
and some who are just nuts. Plus a cabal of wing-nuts I call the "School-yard
bullies" (because that's how they act) who try to take over echoes and outshout
any who would say them "Nay!". 

It's much more civilised here in the cooking echoes.
 
 DS> Shannon Talley runs an NNTP server at news.fidotel.com.  He makes it a
 DS> bit of a challenge to find echos though since he has a habit of giving
 DS> them descriptive titles rather than the usual echotag.

I'll give Shannon's a look. I have both ACDC and Free Agent somewhere in my
files ... or I may download one of the proggies I mentioned a few posts ago.
 
 DS> Mark Lewis runs an NNTP server at waldo's place, news.wpusa.dynip.com .

Never been on his board. But at the rate some of the old stand-bys are circling
the drain I may wind up there.

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

      Title: Dungeness Crab Cakes
 Categories: Seafood, Breads, Citrus, Chilies
      Yield: 12 servings

      1 lb Lump crabmeat; picked over,
           - try not to break up the
           - lumps of crabmeat as you
           - pick through it
    1/4 c  Unsalted butter; divided 1
           - TB and 3 TB
    1/2 c  Chopped shallots
      1 ts Kosher salt
      2 lg Eggs
  1 1/2 ts Worcestershire sauce
      1 ts Sweet paprika
    1/2 ts Fresh ground black pepper
      2 tb Prepared tartar sauce
      1 ts Lemon zest
    1/4 ts Hot Sauce
      2 tb Chopped fresh parsley
      4 sl White bread; (approx) crusts
           - removed, in sm pcs, 2 cups
    2/3 c  Fresh bread crumbs

  Heat one tablespoon of butter in a small skillet over medium
  high heat. Add the shallots and a half teaspoon of salt.
  Cook until the shallots are translucent, a couple minutes.
  Do not brown. Let the shallots cool.

  Whisk together the eggs, Worcestershire sauce, remaining
  half teaspoon of salt, paprika, freshly ground black pepper,
  tartar sauce, lemon zest, Tabasco, parsley, and the cooked
  shallots. Gently fold in the crabmeat and torn bread, taking
  care again to not break up the lumps of crab meat. The
  mixture will be very wet. Using your (clean) hands, take a
  scoop of the crab mixture and gently form it into a patty
  form about 2 1/4 inches across and 3/4 inches thick.
  Continue until you've made 12 crab cake patties. Line a
  rimmed tray with a piece of wax paper just large enough to
  hold the cakes and sprinkle the bottom of the tray with half
  of the bread crumbs. Set the crab cakes in one layer on the
  top of the layer of bread crumbs and sprinkle them with the
  remaining bread crumbs. Cover the crab cakes loosely with
  another sheet of wax paper and chill in the refrigerator for
  at least one hour.

  Heat the remaining 3 tablespoons of butter in a large
  non-stick skillet on medium high heat. The butter will melt
  and foam up. When the foam subsides, working in batches,
  place the crab cakes in the pan (do not crowd the pan), and
  cook until golden brown, about 3 minutes on each side.

  Makes 12 crab cakes. 

  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... Error of opinion may be tolerated where reason is left free to combat it.
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