Subj : Today in History - 1374
To   : All
From : Dave Drum
Date : Thu Jun 23 2022 06:19:00

DANCING IN THE STREETS CAUSES ALARM IN GERMANY: In the German town of
Aix-la-Chapelle, people begin jumping, twirling, twitching, and
hallucinating, all of it seemingly out of their control to stop, and
some "dance" until they drop. The so-called "dancing plague" will
spread to other cities and later be blamed on mass hysteria or
bacterial infections.

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

     Title: Bangkok Dancing Prawns
Categories: Oriental, Bbq, Seafood, Pork, Herbs
     Yield: 2 Servings

     4    Jumbo or 8 lg fresh shrimp;
          - heads removed
     6 oz Crabmeat; minced
   1/2 lb Ground pork
     2 ts Garlic salt
     2 tb Cilantro; chopped
     2 tb Oyster sauce
     1 tb Sugar
     1 tb Soy sauce
     4    Long wooden skewers; soaked
          - for 20 minutes (4 to 8)

 Wash and dry the shrimp. Leaving the tail and shell casing
 on, slice the inside curve of the shrimp down the middle,
 making sure not to cut through the shell casing on the
 back. Gently pull out the vein from the inside.

 Carefully thread skewer from the open end of the shrimp
 through the tail, taking care not to break through the
 back casing.

 In a bowl, mix crabmeat and pork together and then mix in
 all other ingredients, forming a moist ball.

 Place about one teaspoon of the pork-crabmeat mixture
 inside the open part of the shrimp, and then fold the
 shrimp around the mixture, not closing it completely, but
 with some of the pork-crabmeat mixture showing.

 Heat a lightly oiled grill or large pan to medium-high,
 and place shrimp on the grill on one of its shell sides,
 grilling for a minute or so until grill marks appear. Turn
 to the other side, again grilling until the marks appear.

 Then baste the pork-crabmeat mixture with coconut curry
 sauce (recipe below), and grill, pork-crabmeat mixture
 side down for 8 minutes or so, until you are sure the pork
 is cooked through.

 Remove from grill and serve with white jasmine rice and a
 Thai or Vietnamese dipping sauce.

 Recipe By: Chef Boonsuib Thomawong

 Adapted from Chef Boonsuib Thomawong's chef's special at
 Bangkok Villa Restaurant

 February 15, 2001 / The Lakeland Ledger

 Yields 2 servings

 From: http://www.recipelink.com

 Uncle Dirty Dave's Archives

MMMMM

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