Subj : T.O.H. Daily Recipe - 56
To   : Shawn Highfield
From : Dave Drum
Date : Thu Sep 19 2024 04:58:00

-=> Shawn Highfield wrote to Dave Drum <=-

DD> Well, real maple syrup is expensive. The factory sh...tuff is full of
DD> artificial/fake flavours, etc. I've had real mape syrup from real tree

SH> My family thinks I'm crazy, but as someone who eats pancakes at most
SH> twice a year, I buy what I like and I like the horrible chemical filled
SH> aunt J LITE fake stuff.  (It has a new name since they are erasing
SH> history but I can't think of it)

DD> of me (Funk's Grove) and I've done the tour and tried the samples.
DD> Still no go.  Bv)=

SH> I like it, I just don't like it enough to pay for it.

"Gotta put your money where your mouth is." - Rose Royce

SH> Me too!  On anything. :)
DD> Pepper makes food worth eating.

SH> Agree.

I crry a flat(ish) pepper mill in my pocket most times when gong out
to eat at a real restaurant. And if I forget to bring iot with there
is a <U$1 round pre-loaded from the spices aisle at the grocery that
resides on the console of Bruno the Beemer.  Bv)=

Like a boy sprout I am always prepared.  Bv)=

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

     Title: Acadian Peppered Shrimp
Categories: Cajun, Seafood, Chilies, Citrus
     Yield: 4 Servings

     1 lb Butter
   1/2 c  Lemon juice
     2 ts Fresh basil; chopped
     2 ts Fresh oregano; chopped
     5 cl Garlic; minced
     2 ts Cayenne pepper
     1    Bay leaf; crumbled
   1/2 c  Black pepper; fine ground
          Salt
     4 lb Raw shrimp (U35) in shells

 The shrimp should be of a size to number 30-35 per
 pound. Melt the Butter in a large deep-sided frying
 pan or iron skillet over low heat.

 When melted, raise the heat, and add the remaining
 ingredients except the shrimp. Cook, stirring often,
 until browned to a rich mahogany color, about 10 mins.
 Add the shrimp, stirring and turning to coat well with
 the seasoned butter.

 Cook until the shrimp have turned a rich deep pink,
 about 10 minutes.

 Serve the shrimp in their shells, peeling them at the
 table.

 From Nathalie Dupree's "New Southern Cooking"

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... Ambidextrose: Able to put creamer in coffee using either hand.
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