Shawn Highfield wrote to Dave Drum <=-
My house mate OTOH does Folger's Dark Roast instant with two teaspoons
of Coffee Mate creamer powder and three (or mor) spoons of sugar.
YuuuuK
That does not sound good at all.
Gag a maggot off a corpse. Bv)=
I bought him a Keurig knock-off single serve maker and pods last
holiday season - but he won't use it. Go figger.
Probably just what he's used to and can make his coffee exactly how he likes it with the instant.
He does a lot of stuff "Because that's the way I've always done it."
Old and set in his ways. We live on a busy street and if I haven't backed
into the driveway last time I came home - I back into the yard and turn
the car so I can pull out of the driveway. Dennis, OTOH, continues to
back down to the end of the driveway and sit there with his head on a
swivel waiting for a hole in traffic. One of these days there will be a "sickening crunch" and no more nice Huyundi Sonata.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Les Moules Secrètes de la Femme du Chauffeur de Taxi *
Categories: Shellfish, Vegetables, Wine, Herbs
Yield: 2 Servings
2 lb Fresh mussels
2 Peeled shallots; minced fine
3 tb Unsalted butter
1/4 ts Fine sea salt
2 c Alsatian Gewürztraminer wine
Fresh ground black pepper
2 ts Fresh or dried thyme leaves
A handful of fresh flat-leaf
- parsley leaves; minced
Equipment: A large deep skillet with a lid
* The Taxi Driver's Wife's Secret Mussels
Thoroughly scrub the mussels, and rinse with several
changes of water. If an open mussel closes when you
press on it, it is good; if it stays open, the mussel
should be discarded. Beard the mussels. (Do not beard
the mussels more than a few minutes in advance or they
will die and spoil. Note that in some markets mussels
are pre-prepared, in that the small black beard than
hangs from the mussel has been clipped off but not
entirely removed. These mussels do not need further
attention.) Set them aside.
In a large, deep skillet, combine the shallots, butter,
and sea salt. Sweat-cook, covered, over low heat-until
softened, about 3 minutes. Add the wine, bring to a boil
over high heat, and boil, uncovered, until reduced by
half, about 5 minutes.
Add the mussels, sprinkle generously with black pepper,
and stir. Cover, and cook just until the mussels open,
about 3 minutes. Remove the mussels as they open. Do
not overcook. Discard any mussels that do not open.
Transfer the mussels and liquid to four warmed shallow
soup bowls. Sprinkle each with thyme, parsley, and black
pepper. Serve immediately, with finger bowls.
Don't forget a crusty baguette to soak up the memorable
sauce.
Wherever I am in Paris, it seems, people want me to know
about their special recipes. One day while a taxi driver
was taking me from restaurant to market to specialty
shop, he confided that his wife made the best mussels in
the world. So delicious that everyone, he said, raved
about them and his wife never, ever, revealed her secret.
I did not even have to pop the question, and pretty soon
he had shared his spouse's most guarded recipe: The key
is Gewerztraminer, the aromatic wine from France's
Alsace region.
Note: I use an inexpensive Gewerztraminer when preparing
this dish, and I serve the same wine with the mussels.
What I Learned: Years ago, a fishmonger warned against
taking mussels home in a plastic bag and storing in
the refrigerator. Mussels stored in a sealed bag will
suffocate and die. Rather, when you get home from the
market, either place the mussels on a shelf in the
refrigerator with the bag opened, better yet, transfer
them to a large bowl and cover the bowl w/a damp cloth.
The Splendid Table
From:
http://www.publicradio.org
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)