Text 30616, 125 rader
Skriven 2015-09-06 08:38:10 av Dave Drum (1:261/38.0)
  Kommentar till text 30610 av Michael Loo (1:123/140)
Ärende: celery
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Yeah, I can't blame you for that, though I still think
 ML> the few seconds' chopping would have been worth it.
 DD> Lotsa ways. I invented a celery "soup" that M. Hoare assured me was
 DD> more properly a "potage" to use up some near binnable or else celery.

 ML> The French have numerous subclassifications for
 ML> liquid savories - potage being opaque, creme
 ML> having dairy or the equivalent, soupe having
 ML> a clear broth, with other things innumerable
 ML> such as bisque, etc. etc. Chaudiere is not
 ML> currently in use as far as I know. The Quebecois
 ML> have terminology that may or may not be similar.

The Froggish have classifications for many/most things. Most of which are
declasse'. I wonder how they'd classify this ..........

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

      Title: Crispy Shrimp Burger
 Categories: Seafood, Breads, Sauces, Herbs, Vegetables
      Yield: 8 servings

      1 tb Unsalted butter
    3/4 c  Chopped yellow onions
    1/4 c  Chopped celery
    1/4 c  Chopped bell pepper
  1 1/2 ts Salt
    3/4 ts Ground cayenne pepper
      2 lb Medium-size shrimp; peeled,
           - deveined, chopped
      2 ts Chopped garlic
    1/4 c  Chopped green onion; green
           - only
      3 lg Eggs; beaten, divided use
      2 c  Fine dried bread crumbs;
           - divided use
    1/2 c  Unbleached all-purpose flour
      2 ts Emeril's Creole Seasoning
      2 tb Water
    1/4 c  Oil

MMMMM-------------------------TO SERVE------------------------------
      8    Hamburger buns; toasted
           Tartar Sauce (below)
           Shredded lettuce
           Sliced vine-ripened tomato

MMMMM----------------------TARTAR SAUCE-----------------------------
      1 lg Egg
      1 tb Minced garlic
      2 tb Fresh lemon juice
      1 tb Chopped fresh parsley leaves
      2 tb Chopped green onion; green
           - part only
      2 ts Drained sweet pickle relish
      1 c  Oil
    1/4 ts Cayenne
      1 tb Creole or whole-grain
           - mustard
      1 ts Salt

  Recipe courtesy Emeril Lagasse

  MAKE THE TARTAR SAUCE:  Put the egg, garlic, lemon juice,
  parsley, green onions, and relish in a food processor or
  blender and process for 15 seconds. With the motor running,
  pour the oil through the feed tube in a slow steady stream.
  Add the cayenne, mustard, and salt and pulse once or twice
  to blend. Cover and let sit for 1 hour in the refrigerator
  before using. Best if used within 24 hours.

  MAKES: about 1 1/4 cups

  MAKE THE BURGERS: In a large skillet, melt the butter over
  medium heat. Add the onions, celery, bell pepper, salt,
  and cayenne. Cook, stirring, until soft for about 6
  minutes.

  Add the shrimp and cook, stirring, for 3 minutes.

  Transfer the mixture to a large mixing bowl and let cool
  slightly. Add the garlic, green onions, 2 of the eggs, and
  1 cup of the bread crumbs. Stir to mix well. Divide into 8
  equal portions and form into patties. Set aside.

  Put the flour in a shallow bowl and season with 1 teaspoon
  of the Creole seasoning. Put the remaining 1 cup bread
  crumbs in another shallow bowl and season with the
  remaining 1 teaspoon Creole seasoning. Put the beaten egg
  in yet another shallow bowl, add the water, and beat
  lightly.

  Heat the vegetable oil in 2 large skillets over medium
  heat. Dredge each patty first in the flour, then in the
  egg mixture, then in the bread crumbs, turning to coat
  completely and shaking off any excess. Cook 4 patties at a
  time in each skillet, until lightly browned, 5 to 6
  minutes on each side. Drain on paper towels.

  TO SERVE: Spread both sides of each toasted bun with some
  of the tartar sauce, place a patty on the bottom half of
  the bun, dress with lettuce and tomatoes, and top with the
  other bun half.

  * If using the Tartar Sauce recipe, prepare at least 1
  hour before serving.

  SOURCE: Every Day's A Party by Emeril Lagasse, with
  Marcelle Bienvenu and Felicia Willett, published by
  William Morrow, 1999

  Makes 8 servings

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... News Headline: Ants Take A Long Time To Cook In Microwave.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)