A recent issue of The Highlander had a couple of interesting news shorts... and I thought of you (and the Echo)... haven't had time to
type them till now, though... ;)
I know you must have posted this with the hope of
generating interest and conversation. Hah, fooled you.
Hey... at least Weller picked up on it... as did you... (G)
Not much gabworthiness got out of it, though.
By the way, I'd like people to generally stick to
traditional fair use guidelines - direct quotes of, I
believe it is, 50 words or less at a time, paraphrasing
of course okay, both with appropriate credit.
I'll try to keep it in mind for any next time... It's rare, though, that
I do see anything remotely relevant... (G)
And let me also point out here that lists of
ingredients and production steps, i.e., what we
generally think of as recipes, are not protected
by copyright absent substantial creative content.
Most copyright notices that you see attached to
recipes are bogus and are the only identifying
data that I tend to remove.
First...
VEGAN SAUSAGE ROLLS A HIT
This is actually a commercialization of a concept that
has been around for quite a while. Someone else tried to
sell them about 5 or 6 years ago, but after the initial
hoopla, the product tanked. I think I read about the
Gregg's version a while back and studiously ignored it!
Figured you would... (And granted it was somewhat a chain yank [g])
I only wish others' chains had been succeffully
yanked as well.
introduced in its 1,800 stores nationwide. Selling at L1, it features
96 layers of dairy-free puff pastry wrapped around a proprietary filling of Quorn, a meat substitute popular in Europe. Early reports are
It's possible that a meatlike tempeh is made, but Quorn
is not vegan.
Somebody should maybe tell them....? ;)
I wasn't aware the quorn manufacturers claimed vegan
status for their products. They contain egg ingredients
(used to be based on them as well as the mycorrhyzae)
and are produced in facilities that use eggs and possibly
dairy.
but it's literally flying off the shelves," said Roger Whiteside, chief executive at Greggs.
That puff pastry must be pretty light!
Or there are a lot of suckers visiting the shops... ;)
I was referring to literal flying.
... Did you ever wonder what would have happened if Adam had eaten an IBM?
We'd be running a lot faster.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Crayfish Etouffee
Categories: Main dish, Fish, Cajun
Yield: 12 servings
3/4 lb Butter
2 c Chopped green pepper
4 t Salt
1 t Cayenne pepper
1/4 c Tomato paste
1 1/2 c Water
4 lb Crayfish tail meat
1 t Kitchen bouquet
6 c Chopped onion
5 ea Cloves of garlic
1 t Black pepper
1 t Sugar
3 T Cornstarch
1 1/2 c White wine
1 ea Scallion, chopped
In large heavy pot, melt butter and saute onions, celery, green
pepper and garlic until soft. Stir in salt, black and cayenne pepper,
sugar and tomato paste. Simmer, stirring occasionally, for 20
minutes. Dissolve cornstarch in water; add wine to mixture. Cook for
20 minutes or until sauce thickens. Add crayfish, green onion and
Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
Don't overcook. Boiling crayfish: Discard any dead crayfish in the
sack. Wash crayfish in clean, cool water just before cooking. They do
not need to be purged with salt during washing. Place the live
crayfish in boiling water and boil for 10 minutes. (Season the water
with one pound of salt per five gallons of water. Add other seasoning
to taste, including cayenne, garlic, onions, lemons, lemon juice and
crab boil.) Don't begin timing cooking until watter returns to a buil
after adding crayfish. It's usual to add potatoes and corn on the cob
to the boil. Crayfish are easiest to peel when still warm.
Source unknown
MMMMM
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