Subj : Re: Goulash
To : Shawn Highfield
From : Dave Drum
Date : Tue May 28 2024 05:06:00
-=> Shawn Highfield wrote to DAVE DRUM <=-
DD> cuisine. Hell, we even put pineapple on pizza. And have been known to
SH> Sad to say a Canadian invented that disgusting mess.
I did not know that. I had to go to the Bing search engine to find who
to blame .... Sam Panopoulos. Since he's Greek that goes a long way to
explain the really weird pizza we got offered in St. Pie PQ.
Dole and Del Monte probably have a bust of him at their corp-rat offices.
DD> salt our beer. Not to mention the obscenities we visit on chilli con
DD> carne - turnng it into chilli con carnage. Bv)=
SH> I never understood salting the beer though.
My mother discovered, when cooking some frog's legs that my granddad
and I had brough back from our fishing expedition that salting the legs
in the pan made them "jump" or at least move around. Soon they were so
salty that not even the dog would eat them.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Frog's Legs
Categories: Game, Dairy, Vegetables
Yield: 4 Servings
1/4 c Salt
1/2 pt Buttermilk
1/2 lb Butter
2 tb Garlic; minced
8 md Pairs frog legs
1 1/2 qt Water
Wash the frog legs well and place in a large bowl filled
with the 1 1/2 quarts of water and 1/4 cup of salt. Allow
to stand refrigerated for approximately one hour and drain
and rinse the frog legs. Cover with the buttermilk in the
same bowl and allow to stand for another hour refrigerated.
Drain, lightly rinse and pat dry.
In a large frying pan melt the butter and add the garlic.
Saute over medium heat until the garlic is soft but not
browned. Add the frog legs and saute until cooked and
lightly browned. About 10 minutes. Do not over cook.
NOTES: When cooking these for a large group like S.C.I.
I will deep fry the frog legs and then make the garlic
butter sauce and add it to them already cooked. Not as
good but for a large group its acceptable. I would use
legs as large as I could find. Most are very small. Be
selective.
I also cook these in a tomato-basil sauce instead of the
butter. Do everything the same up to the cooking and then
just substitute the tomato basil sauce.
Recipe by: LeRoy Trnavsky S.C.I. 1998
Posted to MasterCook Digest on Sep 8, 1998,
Recipe makes: 4 Servings
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... Spamnesia - when you can't identify that mystery meat in your sandwich.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
