Subj : Re: Qaoole? was:Fig Preserve
To   : Carol Shenkenberger
From : Dave Drum
Date : Wed Jan 31 2024 06:33:22

-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  > Where do you get your figs?
 >
 >  CS> She's south of me a bit.  Here in virginia beach, I trade my qaoole
 >  CS> trees production with several fig tree owners.
 >
 > What the frimp is "qaoole"??? I hit both Bing-O and Giggle search engines
 >
 > Google tells me all about Google or way down the bottom of the listing
 > after I put it in quotes https://szbk.pl/en/auto/ford-kuga-2008-qAoOle.html
 > Which is an ad for a Polish Ford dealer.  Bv)=
 >
 > Bing tries to sell me apples. Did you 'fat-finger' "apple"? I understand
 > if you did.

     8<----- edit ----->8

 > ... Has my cooking improved or are you getting used to it?

 CS> Yes, fat-fingerd apple.

I saw in one of your other posts that your editor doesn't let you cut 
part of the post you're replying to. I've been doing Fido since the 80s
(Geez, it seems like just yesterday) and I've settled on Multimail for
a reader -  an offline mail packet reader for Unix and other systems. 
It currently supports the Blue Wave, QWK, OMEN, OPX and SOUP formats. 
It has a full screen, color user interface, built with the curses library.

Available at https://sourceforge.net/projects/multimail/ so it's a freebie.

And my editor (after auditioning and discarding several) is Notepad++
which can be had from https://notepad-plus-plus.org/downloads/ It's
freeware as well. Also available from SourceForge.net

Both are updated regularly. I recommend both without reservation. 

This has shot to the top of my "Round Tuit" list: I'll probably use the
Pernod instead of Ouzo. The anise flavour of the Pernod is more to my
liking than the mouldy resin flavour of the Ouzo.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Saganaki
 Categories: Seafood, Vegetables, Booze, Herbs, Cheese
      Yield: 5 servings
 
      1 lb Medium (U-40) shrimp; peeled
           - deveined
           Salt & black pepper
      4 tb Extra-virgin olive oil; more
           - for serving
      1 md Onion; fine chopped
      3 cl Garlic; thin sliced
      2    Fresh or dried bay leaves
           +=AND/OR=+
      2    Sprigs of thyme
    2/3 c  Ouzo or Pernod
      8 oz Cherry tomatoes; halved
     14 oz Can crushed tomatoes
    1/2 c  Pitted Kalamata olives
    1/2 c  Crumbled feta; more to
           - taste
           Fresh parsley leaves or torn
           - dill; opt, garnish
           Toasted bread; to serve
 
  In a large cast-iron skillet, heat 2 tablespoons olive
  oil over medium. Add the shrimp, season with 1/2
  teaspoon each salt and pepper, and cook, stirring
  occasionally, just until they start to turn pink and
  barely any gray remains on the outside, about 4 minutes.
  Transfer to a medium bowl.
  
  Set the oven @ 400ºF/205ºC.
  
  Add another 2 tablespoons oil to the skillet over
  medium. Add the onion, garlic and herbs, season lightly
  with salt and pepper and cook, stirring occasionally,
  until starting to soften, about 5 minutes. Pour in the
  ouzo. Cook, stirring occasionally, until almost
  evaporated, about 3 minutes.
  
  Stir in the halved cherry tomatoes, crushed tomatoes and
  1/2 cup water, season with salt and pepper and cook,
  stirring occasionally, until slightly thickened, about 5
  minutes.
  
  Once the sauce has thickened, stir in the reserved
  shrimp, nestling them into the sauce in an even layer.
  Evenly sprinkle with the olives and feta and bake until
  the shrimp is cooked through and the feta softened,
  about 15 minutes.
  
  Drizzle generously with more olive oil, sprinkle with
  the fresh parsley or dill, and serve immediately.
  
  Recipe from: Carolina Doriti
  
  Adapted by: Alexa Weibel
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The steak was cheap and well done. I'm glad the knife was sharp.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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