My favorite part of the Carolinas is the upland
inland area, such as Asheville. About the coast
I'm actually pretty unenthusiastic.
I'm not a sea and sand type either.
I can take 'em or leave 'em but realize that
we can't have clams without sea and sand.
Do you have photosensitivity, ordinary or
disease- or drug-related?
So I'm told. I did score a gold chain this morning for peanuts.
I'll use it to pay for my peanuts and other goodies.
See, you know these things - you should be able to
put that to good use.
I certainly try.
I don't know how to turn an unteachable knack
into a major business, but you could restrict
your efforts to arenas where the chances of a
big score are greatest.
is a dirty word right now.
What fun are you ... of course you're not a gi.
Definitely not a judo belt.
Nor are you a fun guy.
Actually, being kept in the dark and fed effluvient is my stock in
trade.
I Kennett Square that with a real life.
Mostly potato starch. That's why I figured they'd work.
You might find a situation where the burned garlic
taste would be welcome.
Oddly the flavoring wasn't consistent. I turned some of them into a Brei-like baked egg concoction and it tasted pretty decent. It
buried the spices a bit.
Sounds like a cobbled-together product made at
short notice for the occasion. I can see some
food scientists sitting around the table over a
beer and going, hey, what about gluten-free Jews
at Passover?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Clams Oreganata
Categories: Live!, Seafood, Shellfish
Yield: 12 Servings
MMMMM-----------------------CRUMB TOPPING----------------------------
3/4 c Coarse dry bread crumbs
(preferably from a crusty
Loaf of Italian bread)
1 lg Garlic clove, minced
2 tb Minced drained bottled
Roasted peppers
2 tb Extravirgin olive oil
1 tb Minced fresh oregano leaves
Or 3/4 teaspoon dried
Oregano - crumbled
24 sm Hardshelled clams such as
Littlenecks, shucked,
Reserving 24 half shells
Coarse sea or kosher salt
For filling baking pan and
Serving platter
Preheat oven to 450 degrees.
Make topping:
In a small bowl stir together topping ingredients until combined well
and season with salt and pepper.
Scrub reserved clam shells inside and out and dry. In a shallow
baking pan spread coarse salt about 1/4-inch deep and nestle shells
in salt to keep them level. Return shucked clams to shells and cover
generously with topping. Clams may be prepared up to this point 1
hour ahead and chilled.
Bake clams in middle of oven 10 minutes. Serve clams nestled in
coarse salt on a platter.
Yield: 24 baked clams, 12 servings
SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW #CL9228
Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen
MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)