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.
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