Subj : Ribs
To : DAVE DRUM
From : JIM WELLER
Date : Sat Aug 06 2022 21:52:00
-=> Quoting Dave Drum to Jim Weller <=-
JW> Ribs and wings taste so good
DD> Wings and ribs are just the substrate.
DD> The flavour comes from the preparation
And the high fat content.
DD> satisfy myself just as nicely with drumsticks (more meat)
Yeah I do Buffalo and other hot drums too.
DD> Title: Fisherman's Lobster Guedille
DD> Camelina oil from Quebec
I had never heard of camelina until now so I looked it up. It's
pretty obscure.
DD> GUEDILLE
That is definitely a Quebec thing.
DD> RECIPE FROM:
https://www.metro.ca
Metro stores do publish some interesting regional stuff.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salmon and Havarti Pizza
Categories: Pizza, Smoked, Salmon, Cheese
Yield: 4 Servings
Pizza dough for 15" pizza
Thinly sliced red onions
Havarti and Dill Havarti
Cheese
1/8 lb Lox (smoked salmon)
Fresh dill
Stretch pizza dough on a clay pizza board. Carmelize the red
onions. Break up Havarti and Dill Havarti cheeses and sprinkle
over dough. Spread onions on top of cheese. Cut lox (smoked
salmon) into small pieces and spread on top of cheese. Cook pizza
at 425 for about 15 minutes, until bottom is lightly browned and
cheeses are nicely melted. When pizza comes out of oven, sprinkle
chopped-up dill on top.
From: Risa Bernstein
MMMMM
Cheers
Jim
... When I visit the coast my goal is serious lobster decimation.
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