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Dangerous Jobs
Maxprop wrote:
"Thom Stewart" wrote in message ... Question? Who the hell is Russell Johnson and where did he come from? Does anyone know? Confirmation from a real person, please. Probably Mooron. That's my guess. Sorta sounded like him. Max Nope... |
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Maxprop wrote:
"Mundo" wrote in message . net... On Mon, 19 Feb 2007 14:50:48 -0500, Thom Stewart wrote (in article ): Question? Who the hell is Russell Johnson and where did he come from? Does anyone know? Confirmation from a real person, please. http://community.webtv.net/tassail/ThomJazz http://en.wikipedia.org/wiki/Russell_Johnson Ah yes, another Gilligan's Island actor. It's probably Gilligan. Max Took you long enough... |
Dangerous Jobs
On Mon, 19 Feb 2007 19:12:49 -0500, katy wrote
(in article ): Maxprop wrote: "katy" wrote in message ... Mundo wrote: Alaskan Crabs The day after his wife disappeared in a kayaking accident, an Anchorage man answered his door to find two grim-faced Alaska State Troopers. "We're sorry Mr. Wilkens, but we have some information about your wife," said one trooper. "Tell me! Did you find her?" Wilkens shouted. The troopers looked at each other. One said, "We have some bad news, some good news, and some really great news. Which do you want to hear first?" Fearing the worst, an ashen Mr. Wilkens said, "Give me the bad news first." The trooper said, "I'm sorry to tell you, sir, but this morning we found your wife's body in Kachemak Bay." "Oh my God!" exclaimed Wilkens. Swallowing hard, he asked, "What's the good news?" The trooper continued, "When we pulled her up, she had 12 twenty-five pound king crabs and 6 good-size Dungeness crabs clinging to her." Stunned, Mr. Wilkens demanded, "If that's the good new s, what's the great news?" The trooper said, "We're going to pull her up again tomorrow.² GROSSSSSS!!!!!!! Funny. And it made me hungry for Dungeness crab. Max We had DIngeness crab in Norfolk over Christmas..my daughter and I made a supreme mess of ourselves dribbling butter down our chins along with the crab juice...was yummy...one of my favorites... Dungenous in norfolk? You should be ashamed. You need to learn to eat the blue claw a native to the chesapeake. Damn Come Heres..... -- Mundo, The Captain who is a bully and an ass |
Dangerous Jobs
Mundo wrote:
On Mon, 19 Feb 2007 19:12:49 -0500, katy wrote (in article ): Maxprop wrote: "katy" wrote in message ... Mundo wrote: Alaskan Crabs The day after his wife disappeared in a kayaking accident, an Anchorage man answered his door to find two grim-faced Alaska State Troopers. "We're sorry Mr. Wilkens, but we have some information about your wife," said one trooper. "Tell me! Did you find her?" Wilkens shouted. The troopers looked at each other. One said, "We have some bad news, some good news, and some really great news. Which do you want to hear first?" Fearing the worst, an ashen Mr. Wilkens said, "Give me the bad news first." The trooper said, "I'm sorry to tell you, sir, but this morning we found your wife's body in Kachemak Bay." "Oh my God!" exclaimed Wilkens. Swallowing hard, he asked, "What's the good news?" The trooper continued, "When we pulled her up, she had 12 twenty-five pound king crabs and 6 good-size Dungeness crabs clinging to her." Stunned, Mr. Wilkens demanded, "If that's the good new s, what's the great news?" The trooper said, "We're going to pull her up again tomorrow.² GROSSSSSS!!!!!!! Funny. And it made me hungry for Dungeness crab. Max We had DIngeness crab in Norfolk over Christmas..my daughter and I made a supreme mess of ourselves dribbling butter down our chins along with the crab juice...was yummy...one of my favorites... Dungenous in norfolk? You should be ashamed. You need to learn to eat the blue claw a native to the chesapeake. Damn Come Heres..... I eat lots of blue crab...crab cakes...she crab soup, yadaydadadada...they're good..but they're LITTLE...Dungenesse is BIG....I like BIG.....don't care so much for King Crab, though...I like lobster, too...and shrimp...eat lots of them..there's a guy who parks his truck in an empty drive just down the street and sells fresh...and I ain't no dang Yankee no more...besides that, my maternal grandpappy's family came from right around these parts..all the way back to 1650 I've got it traced...so I just came home is all... |
Dangerous Jobs
On Mon, 19 Feb 2007 21:24:09 -0500, katy wrote
(in article ): I eat lots of blue crab...crab cakes...she crab soup, yadaydadadada...they're good..but they're LITTLE...Dungenesse is BIG....I like BIG.....don't care so much for King Crab, though...I like lobster, too...and shrimp...eat lots of them..there's a guy who parks his truck in an empty drive just down the street and sells fresh...and I ain't no dang Yankee no more...besides that, my maternal grandpappy's family came from right around these parts..all the way back to 1650 I've got it traced...so I just came home is all... This summer I ate at a restaurant in Seattle called Elliott's. They where bringing in daily, some sort of crab that had a very short opening. That is what I had along with a selection of farmed and wild oysters. Also for the oysters instead of the east coast cocktail or tarter was a sorbet of champagne and other spices. I would love to know the recipe for that. -- Mundo, The Captain who is a bully and an ass |
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Mundo wrote:
On Mon, 19 Feb 2007 21:24:09 -0500, katy wrote (in article ): I eat lots of blue crab...crab cakes...she crab soup, yadaydadadada...they're good..but they're LITTLE...Dungenesse is BIG....I like BIG.....don't care so much for King Crab, though...I like lobster, too...and shrimp...eat lots of them..there's a guy who parks his truck in an empty drive just down the street and sells fresh...and I ain't no dang Yankee no more...besides that, my maternal grandpappy's family came from right around these parts..all the way back to 1650 I've got it traced...so I just came home is all... This summer I ate at a restaurant in Seattle called Elliott's. They where bringing in daily, some sort of crab that had a very short opening. That is what I had along with a selection of farmed and wild oysters. Also for the oysters instead of the east coast cocktail or tarter was a sorbet of champagne and other spices. I would love to know the recipe for that. http://www.ehow.com/how_18242_make-c...ne-sorbet.html |
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On Mon, 19 Feb 2007 21:52:27 -0500, katy wrote
(in article ): This summer I ate at a restaurant in Seattle called Elliott's. They where bringing in daily, some sort of crab that had a very short opening. That is what I had along with a selection of farmed and wild oysters. Also for the oysters instead of the east coast cocktail or tarter was a sorbet of champagne and other spices. I would love to know the recipe for that. http://www.ehow.com/how_18242_make-c...ne-sorbet.html A little more to it than that. I would have to have it again to figure it out. Anyone that has had it would understand. -- Mundo, The Captain who is a bully and an ass |
Dangerous Jobs
Mundo wrote:
On Mon, 19 Feb 2007 21:24:09 -0500, katy wrote (in article ): I eat lots of blue crab...crab cakes...she crab soup, yadaydadadada...they're good..but they're LITTLE...Dungenesse is BIG....I like BIG.....don't care so much for King Crab, though...I like lobster, too...and shrimp...eat lots of them..there's a guy who parks his truck in an empty drive just down the street and sells fresh...and I ain't no dang Yankee no more...besides that, my maternal grandpappy's family came from right around these parts..all the way back to 1650 I've got it traced...so I just came home is all... This summer I ate at a restaurant in Seattle called Elliott's. They where bringing in daily, some sort of crab that had a very short opening. That is what I had along with a selection of farmed and wild oysters. Also for the oysters instead of the east coast cocktail or tarter was a sorbet of champagne and other spices. I would love to know the recipe for that. THis one would be worth buying an ice cream maker...and you can use strawberries instead of the peaches...I think the peach would go well with something like flounder or orange roughy.. Peach and Champagne Sorbet Ingredients 1-1/2 pounds peaches 1/2 cup plus 1 tablespoon sugar 1 tablespoon grated lemon zest 3/4 cup Champagne 2 tablespoons fresh lemon juice Instructions Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl. In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes. Strain the syrup into the peach puree and blend well. Add the Champagne, the lemon juice and the remaining 1 teaspoon lemon zest. Stir Well. Refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Yield: about 1 quart |
Dangerous Jobs
On Mon, 19 Feb 2007 21:56:20 -0500, katy wrote
(in article ): Mundo wrote: On Mon, 19 Feb 2007 21:24:09 -0500, katy wrote (in article ): I eat lots of blue crab...crab cakes...she crab soup, yadaydadadada...they're good..but they're LITTLE...Dungenesse is BIG....I like BIG.....don't care so much for King Crab, though...I like lobster, too...and shrimp...eat lots of them..there's a guy who parks his truck in an empty drive just down the street and sells fresh...and I ain't no dang Yankee no more...besides that, my maternal grandpappy's family came from right around these parts..all the way back to 1650 I've got it traced...so I just came home is all... This summer I ate at a restaurant in Seattle called Elliott's. They where bringing in daily, some sort of crab that had a very short opening. That is what I had along with a selection of farmed and wild oysters. Also for the oysters instead of the east coast cocktail or tarter was a sorbet of champagne and other spices. I would love to know the recipe for that. THis one would be worth buying an ice cream maker...and you can use strawberries instead of the peaches...I think the peach would go well with something like flounder or orange roughy.. Peach and Champagne Sorbet Ingredients 1-1/2 pounds peaches 1/2 cup plus 1 tablespoon sugar 1 tablespoon grated lemon zest 3/4 cup Champagne 2 tablespoons fresh lemon juice Instructions Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl. In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes. Strain the syrup into the peach puree and blend well. Add the Champagne, the lemon juice and the remaining 1 teaspoon lemon zest. Stir Well. Refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Yield: about 1 quart They describe it in the second paragraph. This sorbet is for the oysters.... It has a little zing. http://www.tomhoran.com/022.php -- Mundo, The Captain who is a bully and an ass |
Dangerous Jobs
Mundo wrote:
On Mon, 19 Feb 2007 21:56:20 -0500, katy wrote (in article ): Mundo wrote: On Mon, 19 Feb 2007 21:24:09 -0500, katy wrote (in article ): I eat lots of blue crab...crab cakes...she crab soup, yadaydadadada...they're good..but they're LITTLE...Dungenesse is BIG....I like BIG.....don't care so much for King Crab, though...I like lobster, too...and shrimp...eat lots of them..there's a guy who parks his truck in an empty drive just down the street and sells fresh...and I ain't no dang Yankee no more...besides that, my maternal grandpappy's family came from right around these parts..all the way back to 1650 I've got it traced...so I just came home is all... This summer I ate at a restaurant in Seattle called Elliott's. They where bringing in daily, some sort of crab that had a very short opening. That is what I had along with a selection of farmed and wild oysters. Also for the oysters instead of the east coast cocktail or tarter was a sorbet of champagne and other spices. I would love to know the recipe for that. THis one would be worth buying an ice cream maker...and you can use strawberries instead of the peaches...I think the peach would go well with something like flounder or orange roughy.. Peach and Champagne Sorbet Ingredients 1-1/2 pounds peaches 1/2 cup plus 1 tablespoon sugar 1 tablespoon grated lemon zest 3/4 cup Champagne 2 tablespoons fresh lemon juice Instructions Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl. In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes. Strain the syrup into the peach puree and blend well. Add the Champagne, the lemon juice and the remaining 1 teaspoon lemon zest. Stir Well. Refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Yield: about 1 quart They describe it in the second paragraph. This sorbet is for the oysters.... It has a little zing. http://www.tomhoran.com/022.php Sort of like champagne vinigrette? I've had that..si very good on spring greens especially....I imagine that taste would be great with seafood.. |
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