Subj : Re: Wine To : Sean Dennis From : Dave Drum Date : Mon Jul 25 2022 06:31:00 -=> Sean Dennis wrote to Dave Drum <=- DD> I am almost a teetotaller. I sometimes use wine in my cookery. But I've DD> not had a drink of anything alcoholic since the last echo picnic when DD> the Shipps were still in columbia. Just haven't had the "taste" or the DD> occasion wasn't right. SD> I have had wine before but it tastes like rotten grape juice to me. SD> It's my overly sensitive bitter taster at work. I am not, by any means, a wine-o. But I don't get a rotten or spoiled taste from most wines I have had. That being said, I tend to prefer the "dry" reds over sweet and/or pale wines. DD> Ftom posts seen in other download packets it would seem that DD> personalities are merging. SD> I dusted off Mr. Twit Filter and it stays on from now on. I assume you twitted both. SD> Title: Sean's Accidental Pasta Dinner DD> What was the "accident"? SD> I misread the recipe and by accident created my own spin. Gotcha. Some of the world's best discoveries have been made by "accident". DD> Being out of mozzarella? SD> Can't chew mozzarella without teeth. I absolutely LOVE SD> mozzarella--it's better for me being a fresh cheese rather than SD> Cheddar--but Cheddar works too. I'd guess pizza is a "no-go" for you, then. DD> Looks decent. I'd eat it if offered. SD> Thanks for the complement. I hope to have someone (or several SD> someones) to cook that for some day. DD> Adopted/stolen SD> It's true though... DD> Here's mine - but it's no accident. And I have made it with macaroni DD> as well as penne. DD> Title: Baked Spaghetti DD> 1/4 lb Shiitake or cremini SD> Yum. That's definitely an addition I need to make to my recipe. DD> 1/4 ts Red pepper flakes SD> A must even if it causes Mr. Ulcer to complain a bit. Love the slight SD> bite red pepper flakes offer. SD> Saved the recipe. Once I can get a cassarole dish, I'll make that SD> also. Got to get you a set of George's. Have you thought of starting a "Go Fund Me" page? And paying the excess (if any) forward to others in a similar situation. (BTW - don't trust Aspen) MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Monkfish w/Saffron Cous Cous Categories: Seafood, Pasta, Vegetables Yield: 4 Servings 1 lg Red onion 2 cl Garlic 2 tb Olive oil 1 Bay leaf 1 Lemon 800 g Monkfish tail filet 150 ml White wine 150 ml Fish or chicken stock (cube - is fine) 25 g Flat-leaf parsley 1/2 Chicken stock cube pn (generous) saffron stamens 1 tb Lemon juice 1 tb Olive oil 150 g Couscous 300 g Green beans Monkfish is expensive but such a great fish; meaty, no bones, no waste, and easy to cook well. This is a pretty way of making it go a bit further Peel, halve and thinly slice the onions. Peel and thinly slice the garlic. Remove the zest from half the lemon in paper-thin scraps. Heat the oil, stir in the onions and garlic, lemon zest and bayleaf. Season with salt and pepper, reduce the heat, cover and cook for 10-15 minutes, until the onion is floppy. Cut the fish into kebab-size chunks and pat dry. Add to the onions, increasing heat slightly, tossing around until all the fish firms and turns white and juicy. Add the wine and stock, letting it bubble up. Adjust the heat so it simmers gently. Cook for 10-15 min. Chop the parsley and add. Meanwhile, make the couscous. Dissolve the stock cube and saffron in 300ml boiling water. Add the lemon juice and olive oil then stir in the couscous. Cover and leave for 10 minutes while you halve the beans and boil for 2 minutes. Serve everything together: couscous then beans then fish and juices. Serves 4 Recipe by: Lindsey Bareham Meal Master Format by Dave Drum - 02 October 2008 Uncle Dirty Dave's Archives MMMMM .... Upgrade to Windows 10? I'm already up to Windows 95! --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .