Subj : Today in History - 1374
To   : All
From : Dave Drum
Date : Thu Jun 23 2022 06:19:00

DANCING IN THE STREETS CAUSES ALARM IN GERMANY: In the German town of 
Aix-la-Chapelle, people begin jumping, twirling, twitching, and 
hallucinating, all of it seemingly out of their control to stop, and 
some "dance" until they drop. The so-called "dancing plague" will 
spread to other cities and later be blamed on mass hysteria or 
bacterial infections. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bangkok Dancing Prawns
 Categories: Oriental, Bbq, Seafood, Pork, Herbs
      Yield: 2 Servings
 
      4    Jumbo or 8 lg fresh shrimp;
           - heads removed
      6 oz Crabmeat; minced
    1/2 lb Ground pork
      2 ts Garlic salt
      2 tb Cilantro; chopped
      2 tb Oyster sauce
      1 tb Sugar
      1 tb Soy sauce
      4    Long wooden skewers; soaked
           - for 20 minutes (4 to 8)
 
  Wash and dry the shrimp. Leaving the tail and shell casing
  on, slice the inside curve of the shrimp down the middle,
  making sure not to cut through the shell casing on the
  back. Gently pull out the vein from the inside.
  
  Carefully thread skewer from the open end of the shrimp
  through the tail, taking care not to break through the
  back casing.
  
  In a bowl, mix crabmeat and pork together and then mix in
  all other ingredients, forming a moist ball.
  
  Place about one teaspoon of the pork-crabmeat mixture
  inside the open part of the shrimp, and then fold the
  shrimp around the mixture, not closing it completely, but
  with some of the pork-crabmeat mixture showing.
  
  Heat a lightly oiled grill or large pan to medium-high,
  and place shrimp on the grill on one of its shell sides,
  grilling for a minute or so until grill marks appear. Turn
  to the other side, again grilling until the marks appear.
  
  Then baste the pork-crabmeat mixture with coconut curry
  sauce (recipe below), and grill, pork-crabmeat mixture
  side down for 8 minutes or so, until you are sure the pork
  is cooked through.
  
  Remove from grill and serve with white jasmine rice and a
  Thai or Vietnamese dipping sauce.
  
  Recipe By: Chef Boonsuib Thomawong
  
  Adapted from Chef Boonsuib Thomawong's chef's special at
  Bangkok Villa Restaurant
  
  February 15, 2001 / The Lakeland Ledger
  
  Yields 2 servings
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A speech, to be immortal, does not have to be eternal.
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