New survey on the RFC site: ... and one for the cook

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

http://www.recfoodcooking.com/

Vote now!
--
Cheers
Chatty Cathy

Yep. It's what the kids called Mom's Cooking Wine.

Felice

Chatty wrote on Sat, 07 Apr 2007 18:17:05 +0200:

CC> http://www.recfoodcooking.com/

CC> Vote now!
CC> --
CC> Cheers
CC> Chatty Cathy

I'm in the majority on both questions: first reply to each!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton said:

I'm in the majority on both questions: first reply to each!

😉

TEQUILA PRAWNS (SHRIMP)

4 oz. butter
1 tbsp. diced onions
2 oz. tequila
32 prawns peeled and deveined
12 to 14 oz. heavy cream
Juice from one whole lime
Pinch each of salt and white pepper
Splash of tequila to finish

Saute onions lightly and add prawns. Continue to saute until prawns lose
their pink color. Flame with the tequila. Add the heavy cream and reduce
the sauce over medium heat. The sauce should boil lightly and begin to
thicken a little. Add seasoning and a splash of tequila to finish.

--
Cheers
Chatty Cathy - apologizing to Andy in advance for the pinches and
splashes in this recipe 😉

Steve Wertz said:

Chatty Cathy said:

saute until prawns lose their pink color.

Huh? From pink, the only color to go from there is black - for
burnt.

Mine start out blue or brown.

Quite so. That one came from cooks.com 😉

--
Cheers
Chatty Cathy - taking her tongue out of her cheek....

Chatty Cathy said:

saute until prawns lose their pink color.

Huh? From pink, the only color to go from there is black - for
burnt.

Mine start out blue or brown.

-sw

Chatty Cathy said:

Steve Wertz said:

Chatty Cathy said:

saute until prawns lose their pink color.

Huh? From pink, the only color to go from there is black - for
burnt.

Mine start out blue or brown.

Quite so. That one came from cooks.com 😉

Figures. There isn't a site I hate more. Where else can you
find 30 defective recipes for the same dish?

-sw

Steve Wertz said:

On Sat, 07 Apr 2007 19:45:40 +0200, Chatty Cathy wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Quite so. That one came from cooks.com 😉

Figures. There isn't a site I hate more. Where else can you
find 30 defective recipes for the same dish?

Not too many places 😉

But, nothing wrong with tequila shrimp - if you "wing it" LOL
--
Cheers
Chatty Cathy

James Silverton said:

Chatty wrote on Sat, 07 Apr 2007 18:17:05 +0200:

Quoted message said:

http://www.recfoodcooking.com/

Quoted message said:

Vote now!
--
Cheers
Chatty Cathy

I'm in the majority on both questions: first reply to each!

James Silverton
Potomac, Maryland

I guess the second question threw me a little. I said sometimes, which is
true for certain dishes! which call for it. So really it's a yes 🙂

Jill

Chatty Cathy said:

http://www.recfoodcooking.com/

Vote now!

As nice as it sounds when y'all talk about drinking and cooking, alcohol
hits me too hard and too fast these days for me to indulge when I have a
task to do, or it'll never get done.

Yeah, cheap date. Those college days are long over. Two glasses of
wine or two beers, even over a long period of time, make me wanna go
home and nap. OTOH, I haven't had a hangover in ~three decades.
;-)

gloria p

On Sat, 07 Apr 2007 18:17:05 +0200, Chatty Cathy
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

http://www.recfoodcooking.com/

Vote now!

My former MIL, bless her, used to sip sherry in itsy bitsy glasses
throughout her dinner prep when the family was to gather. Many, many
itsy bitsy glasses :-) Then she'd break out the previously made
daquiris, which she'd top with an almond sliver to pass around. <sigh>
What a wonderful woman...can't figure out how she raised such an idiot
for a son.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"