Subj : Re: Shrimp
To   : Ruth Haffly
From : Dave Drum
Date : Thu Dec 26 2024 06:29:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> I can't do that. My cabinets are hung from the ceiling.

RH> I've had that in various places, was glad to see the open tops in this
RH> house when we were house hunting.

DD> Even so, if the topds were "open" they'd have to be for "dead" storage
DD> because I'd have to climb a ladder (or chair) tp reach anything up
DD> that high.

RH> Most of the time I'll ask Steve to do the climbing, I will from time to
RH> time (if he's not around, don't want to wait for him, etc). But always
RH> with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now. With
wheelies? OY! Vey ist mir!!!

    8<----- CUT ----->8

DD> Loo and Weller both jumped on my case about fish w/tomato sauce. I did
DD> serve it to Michael on one of his visits and he (grudgingly) admitted
DD> that it was "the exception that proved the rule".  Bv)=

DD> Here's a fishy tomato recipe that I made before I'd ever met a
DD> Wegman's stupormarkup. It's right tasty.

DD>       Title: Wegman's Fish w/Tomatoes, Olives & Capers
DD>  Categories: Seafood, Vegetables
DD>       Yield: 6 Servings

DD>       6    Filets-Roughy, Trout, Sole
DD>     1/2 c  Flour
DD>     1/4 c  Extra Virgin Olive Oil

RH> Flounder would be good too. And yes, I keep capers on hand as I use
RH> them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me over
that "lack". Until I posted a recipe from my LaRousse Gastronomique cook
book. He finally yielded. But, continued to grumble.  Bv)=

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

     Title: Piccata de Veau Aux Aubergines et Tomates Fraiches
Categories: Beef, Vegetables, Sauces, Cheese, Citrus
     Yield: 4 Servings

     3    Aubergines
     5    Tomatoes
     1    Onion
   600 g  Thin sliced veal escalope
          Flour
    50 g  Butter
          Mozzarella
     2    Lemons
    60 g  Grated Parmesan cheese
     1 bn Basil
          Olive oil, salt, pepper

 Wash and cut the eggplants lengthwise, salt them and make
 them disgorge 30 minutes.

 Peel, core and cut the tomatoes into cubes. Peel and cut
 the onion in 2. Cook together on low heat for 10 minutes,
 season and keep warm.

 Preheat oven to 392oF/200oC/gas mark 7.

 In a large skillet, lightly brown eggplant slices blotted
 with a drizzle of olive oil. Place on a baking sheet and
 bake for 10-15 minutes.

 Squeeze a 1 lemon. Peel the other (more yellow than white)
 and cut into cubes.

 Season and flour cutlets, fry 5 minutes in butter with
 lemon juice.

 Spread over half of each slice of eggplant 1 tablespoon of
 diced tomatoes, a slice of mozzarella and a basil leaf and
 fold.

 Above put parmesan, a little oil and brown quickly under
 the grill.

 It's ready!

 Recipe by: Larousse Gastronomique; Prosper Montagne - 1938

 UDD Note: If the language seems a bit fractured - I used
 the Google Translate function of the search engine.

 From: http://www.marmiton.org

 Uncle Dirty Dave's Archives

MMMMM

... Never start a conversation with Pi.  It'll just go on forever.
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