You sure he's not a bit "teched" ?

You've heard his stuff. What do you think?

I'd say that he most likely is so. (G)

Agreed. The one time I remember seeing him he made
his entrance by riding a rope (or was it the curtain?)
from the balcony to the stage at Symphony Hall in
Boston.

We have a video of him in concert in, IIRC, Houston and he does the same schtick. Have only watched it once--it's easier to just listen to him
than to watch the nonsense.

It would appear that some like the schtick.

Maybe their taste buds are all burnt off and they can't taste how

hot it > isn't?
Hot spice has to be pretty bizarre to do any such
thing - I submit to you that if anything is going
to burn off their taste buds, it'll be the nasty
coffee they serve at superheated temperatures.

Don't know, not being a coffee drinker. (G)

Tea (though its ideal brewing temperature is only
something like 180) can also damage your tongue.

Very true; it only takes a moment of irritation and a skunk will let loose with both barrels.

Most nonhuman animals, including skunks, are
kind of shy.

Until you irk them just so. Up in VT one night the driver of the vehicle

It takes quite a lot to irk a skunk or a
rattlesnake - I've had encounters with both
with no harm done, and I'm no St. Francis.

ahead of us slowed down fast so the driver of the van we were in did likewise. Saw something black scurrying across the road, as we got
closer, saw it was a porkupine. Our driver had a big sigh of relief;
he'd at first thought it was a skunk.

It would make no difference unless he actually
hit it.

Brutus, not so much about Cassius.

Been so long since I had Latin (with a bit of Roman history) I don't remember. Never read the play either.

You don't know what you've been missing.
Probably don't care, either.

Not at this point. It's there if I want to read it. (G)

The local library should have several decent
editions and more copies of them than you can
shake a pointed stick at.

For fish cooking I find steaming/poaching the easiest
and most foolproof, and these are easily done in the
microwave. For browning I'd use a handheld torch, but
Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

Still remodeling the kitchen? I've baked fish, with good results, quite often.

Kitchen's usable, but I'm absent now, as is she.
I'm not planning on cooking there again until
Thanksgivingtime, but I'll get a progress report
in a couple weeks.

If you seal fish well in foil, it doesn't stink
up the house as much.

Probably so, as long as the squid doesn't get over cooked. Don't

want > butter soy sauce rubber bands but nice, tender squid rings.
That recipe calls for 6 min total cooking plus
a resting period. I'd probably halve that, but
the given time won't make a disaster.
As with many such foods, you want to cook them
just until opaque or go all out and stew them
for a huge long time until the proteins are
well and fully broken down.

A little bit, or a lot. Depends on what the cook is trying to do with
the fish.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Catalan Saute of Calamari (Squid) in Onion Marmalade
Categories: Appetizers, Seafood
Servings: 4

1 1/4 lb Calamari And Tenacles, Clean
3 tb Olive Oil, Virgin
1 Dry Red Chile Pepper, Broken
3 lg Onions
Salt & Pepper To Taste

Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on
paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over
medium-high heat. Add the calamari and saute until the rings turn opaque
white, about 30 seconds to one minute. Transfer calamari to a bowl and
set
aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and
heat
until it turns dark. Remove chile with a slotted spoon and discard. Add
the
onions to the hot chile oil and cook, stirring, until onions are wilted,
about 5 minutes. Reduce heat to medium, partially cover pan and cook,
stirring occasionally, until onions are caramelized (golden brown), 30-40
minutes. (Add more oil if onions are dry or stick to the pan). Season
with
salt/pepper. Add calamari and stir until heated throughout. Serve with
slices of hot or toasted French bread.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

his entrance by riding a rope (or was it the curtain?)
from the balcony to the stage at Symphony Hall in
Boston.

We have a video of him in concert in, IIRC, Houston and he does the

same > schtick. Have only watched it once--it's easier to just listen
to him > than to watch the nonsense.

It would appear that some like the schtick.

Some do, others don't. His humor is much better heard, not seen.

Maybe their taste buds are all burnt off and they can't taste

how > ML> hot it > isn't?

Hot spice has to be pretty bizarre to do any such
thing - I submit to you that if anything is going
to burn off their taste buds, it'll be the nasty
coffee they serve at superheated temperatures.

Don't know, not being a coffee drinker. (G)

Tea (though its ideal brewing temperature is only
something like 180) can also damage your tongue.

A British friend of ours insisted that the water be boiling before it is
poured over the tea leaves. Not almost, but a full, rolling boil which
is hotter than 180.

Very true; it only takes a moment of irritation and a skunk

will let > ML> > loose with both barrels.

Most nonhuman animals, including skunks, are
kind of shy.

Until you irk them just so. Up in VT one night the driver of the

vehicle

It takes quite a lot to irk a skunk or a
rattlesnake - I've had encounters with both
with no harm done, and I'm no St. Francis.

I've tried to stay away from both of them, done well so far.

ahead of us slowed down fast so the driver of the van we were in did likewise. Saw something black scurrying across the road, as we got closer, saw it was a porkupine. Our driver had a big sigh of relief; he'd at first thought it was a skunk.

It would make no difference unless he actually
hit it.

No, but he didn't want to hit it and face the consequences.

Brutus, not so much about Cassius.

Been so long since I had Latin (with a bit of Roman history)

I don't > ML> > remember. Never read the play either.

You don't know what you've been missing.
Probably don't care, either.

Not at this point. It's there if I want to read it. (G)

The local library should have several decent
editions and more copies of them than you can
shake a pointed stick at.

We have a complete Shakespear at home--younger daughter read parts of it
when in high school and reading Shakespear in English class. She had no
problem with the language, being familiar with the King James Bible but reported that classmates found it rough going.

For fish cooking I find steaming/poaching the easiest
and most foolproof, and these are easily done in the
microwave. For browning I'd use a handheld torch, but
Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

Still remodeling the kitchen? I've baked fish, with good results,

quite > often.

Kitchen's usable, but I'm absent now, as is she.
I'm not planning on cooking there again until
Thanksgivingtime, but I'll get a progress report
in a couple weeks.

By which time the project will be completed?

If you seal fish well in foil, it doesn't stink
up the house as much.

Until the foil is opened. (G)

Probably so, as long as the squid doesn't get over cooked.

Don't > ML> want > butter soy sauce rubber bands but nice, tender
squid rings. > ML> That recipe calls for 6 min total cooking plus

a resting period. I'd probably halve that, but
the given time won't make a disaster.
As with many such foods, you want to cook them
just until opaque or go all out and stew them
for a huge long time until the proteins are
well and fully broken down.

A little bit, or a lot. Depends on what the cook is trying to do

with > the fish.

Title: Catalan Saute of Calamari (Squid) in Onion Marmalade
Categories: Appetizers, Seafood
Servings: 4

1 1/4 lb Calamari And Tenacles, Clean
3 tb Olive Oil, Virgin
1 Dry Red Chile Pepper, Broken
3 lg Onions
Salt & Pepper To Taste

Interesting looking combination of onions and pepper with the calamari.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Michael Loo to Ruth Haffly <=-

Title: Catalan Saute of Calamari (Squid) in Onion Marmalade

I'll see this, and raise you:

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

Title: Catalan Bouillabaisse
Categories: None
Yield: 4 Servings

3 1/2 lb Red Snapper
4 c Water, Salted, Boiling
1/4 c Olive Oil
2 tb Sweet Butter
2 md Onions, Minced
2 lg Tomatoes, Peeled, Seeded &
-Chopped
2 tb Parsley, Minced
1 Bay Leaf
1 pn Thyme
2 c Dry White Wine
Salt
Black Pepper, Ground
18 Almonds, Blanched & Toasted
2 Cloves Garlic

Cut the flesh of the red snapper into 2" thick strips.
Set aside. Add the bones and trimmings from the fish
to the boiling salted water. Cook until reduced by
50%. Strain the fish stock. Set aside. Use a heavy
saucepan or Dutch oven to heat the butter and oil. Add
the onions. Cook until transparent. Add the tomatoes.
Simmer until very tender (about 5 minutes). Add the
reserved fish stock, parsley, bay leaf and thyme.
Bring the mixture to a boil. Add the wine, salt and
pepper. Simmer for 15 minutes. Preheat the oven to 400
degrees. Finely chop the almonds and the garlic. Use a
grinder, mortar and pestle or blender to make them
into a paste. Add the paste to the simmering wine
sauce. Stir until thoroughly blended. Place the red
snapper slices in the bottom of a well buttered (2
1/2-3 quart) casserole. Pour the sauce over. Cover.
Bake until the broth begins to simmer. Bake another 20
minutes. Serve from the casserole.

MMMMM

I was looking at places to eat in Andorra la Vella, population 22-24,000, and there's 2 Mexican restaurants! I'm not sure I'll try them. The last time Connie and I tried a Mexican joint while in another country, Cook Islands, it was horrible. Updated the translate app on my phone to include Catalan. Pretty soon I'll be able to order a beer in 6 languages, other than American which is simply "Gimmee a Beer!"

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)