Don't believe everything you see on the
Internet. Plus the Original Six-Dollar
Thickburger costs $6 now (vitiating the
humor of the name), more if you put
interesting things on it.

I had a pretty good hamburger today and it cost less than $6. Also a
half dozen oysters. Bet you can guess where? Hint -- it was Tuesday.

Have to go back to that place someday. How
much are the oysters now? I found that in
Texas near the Gulf were under a buck at
many places, especially at happy hour.

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

Title: Rocky Mountain Oysters On the Half Shell
Categories: Offal, Exotic, Beef, Chilies
Yield: 6 servings

2 lb Bull testicles *
1 c Flour
1/4 c Cornmeal
1 c Red wine
Salt & black pepper
Garlic powder
Louisiana Hot Sauce
Oil **

* AKA: calf fries, Sandbank Oysters (sheep or turkey
testicles may be used also).

** Pure hog lard is the best, but a mixture of 60%
peanut oil and 40% vegetable oil will do.

With a very sharp knife, split the tough skin-like
muscle that surrounds each "oyster." Remove the skin.
Set "oysters" into a pan with enough salt water to
cover them for one hour (this takes out most of the
blood). Drain.

Transfer "oysters" to large pot. Add enough water to
float "oysters" and a generous tablespoon of vinegar.

Parboil, drain and rinse. Let cool and slice each "oyster"
into 1/4" thick ovals. Sprinkle salt & pepper on both
sides of sliced "oyster".

Mix flour, cornmeal and some garlic powder to taste in a
bowl. Roll each "oyster" slice into this dry mixture. Dip
into milk. Dip into dry mixture. Dip into wine quickly (you
may repeat the procedure if a thicker crust is desired).

Place each "oyster" into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (go wild with it,
but watch out for repercussions - hot splashes). Cook
until golden brown or tender, and remove with a wire mesh
strainer (the longer they cook, the tougher they get).

Serve in one of those cardboard beer cartons that four six
packs come in, layered with paper towels.

Eat 'em, don't wait for nothin'! Chase with beer.

Variations include serving cooked "oysters" on a real
oyster half shell with a sprig of parsley and a few drops
of lemon juice.

Serves six

Recipe By: Texas on the Halfshell

From: http://www.recipesource.com
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On 04-14-18 05:51, Michael Loo <=-
spoke to Dale Shipp about 587 $6 hamburger <=-

I had a pretty good hamburger today and it cost less than $6. Also a
half dozen oysters. Bet you can guess where? Hint -- it was Tuesday.

Have to go back to that place someday. How
much are the oysters now? I found that in
Texas near the Gulf were under a buck at
many places, especially at happy hour.

At $0.75 each, they were worth having -- but my judgement of raw oysters
is sort of like my judgement of wines, namely binary = yes or no.

Although we have a small container of saffron in our spice cabinet, I
don't think we have ever tried to use it. Maybe you will do something
with it one day when you are next here?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SCALLOPS WITH SAFFRON
Categories: Seafood
Yield: 4 Servings

1 lb Sea scallops, shucked,
-rinsed and patted dry
5 T Butter
1 Shallot, chopped
1/4 t Powered saffron
1 t Cognac
1 t Dry vermouth
2 Large tomatoes, peel, seed
-and chop coarsely
1/4 lb Mushrooms, sliced thin
2 c Heavy cream
Salt/pepper
Rice pilaf

To make rice pilaf; saute 1/2 cup white rice in a little oil or
butter in a saucepan, add 1 cup boiling water. Cover and cook gently
until all the liquid is absorbed - about 20 minutes.
Heat the butter in a non-reactive saute pan and add the shallot. As
soon as the shallot turns transparent add the scallops and saffron
and season with salt/pepper. Cover and stew 2 minutes. Add the cognac
and vermouth, then the tomatoes. Cover and stew 8 minutes.
Remove the scallops and arrange them in a warmed serving dish. Cook
the sauce, uncovered over medium-high heat until it thickens
slightly. Coat the scallops with sauce, serve with rice pilaf.
Submitted By ART BARRON On 01-01-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:58:34, 15 Apr 2018
___ Blue Wave/DOS v2.30

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