ago... it's just that the name tends to put some people off...

People are weird. I think it's the bones more than anything.

Or maybe the visible fat and gristle... tasty parts, actually, but
some people think them gross...

It's a little ... strange. Of course, add enough Jamaican curry and serve it over rice and I'm in.

It's only meat... :) Just because it comes from the tail..... ;)

Well, there are various ways to look at that issue.

It's only organic matter now.- Philip K. Dick

Don't eat people! - Flanders and Swann

Always some catch... ;)

If it's fish, no sale. I have discovered she'll eat human chicken. Cooked of course.

Our two aren't keen on uncooked fish, chicken or meat... but generally
like it all once it's been cooked... even with some spicing... :)

Is human chicken anything like long pig?

+

I think it would be campuses... ;) And, quite understandable
on your part, too... :)

Trying to remember my Latin there. (G)

Ok, if we were talking in Latin, it would be campi... but general English usage I'm pretty sure is campuses... ;)

Campuses is fine. Campi would be fine in nose-elevated
circles. Sort of like the plural of octopus. Octopuses or
octopusses would be my preference, with octopodes (a
metonymy) down there someplace and octopi dead last. By
the way, is a pureed shrimp soup flow scampi?

Houghton is a fair distance
away from Rochester (@75 miles) so we didn't have that much contact
with any goings on in the city as a general rule.

One would have to make a special trip to get up to Rochester, after
all.... ;)

That's why humans have opposable thumbs.

+

I admit that it's generally cheaper than the phone and
no more monitored than the phone, but I still don't see
the need, use, advantage.

In the case of the committee meeting, it was like speaker phone but
being able to see his expressions, and, I think, he could see all of us,
as well....

Well, that's fine for you to say. [grumpy face]

It appears that he's using Skype and you're not, or if
you are it's by proxy or something.

I think he'd have to explain it... but what I understand is that it
isn't the picture/video type of deal at all, just an access to phone
service through a skype account... He can use the service anywhere in
the world that has internet/wi-fi, and it uses his smartphone... It
doesn't incur international calling fees...

I was supposed to call my bank, and Ian said it would
cost hardly anything at all from his phone, but I'm
still too much of a luddite to use it so finessed the
issue in another way.

Oh, ok... between the trip to Hoares and the picnic, then....

Yeah, when I return to the US.

Hopefully it behaves at least until then... :)

If it doesn't, it'll cost less to treat.

was slogging around until suddenly he presented a piece
that was so much more excellent than anything he'd done
before that audiences and critics alike looked at him
in a new light. When my father went to do his D.Phil in
England, he attended a concert at which something familiar
was played, Mendelssohn's Midsummer Night's Dream. Yup.

Ah... that's what was plagiarised.... Only get away with that where no
one had heard it before... :) At least the composer knew a good thing
when he heard it... (G)

Probably one of the most important things in doing a
crime is to minimize the chance of getting caught, and
being elsewhere is a good way for doing that.

Title: Bread Pudding with Bourbon Sauce

(snip)

Allow to cool, and add bourbon. Serve over bread pudding. Source unrecorded Apple can be substituted for with pear or peach or could
be omitted.

Pear or peach would be rather nice there, actually... :)

---------- Recipe via Meal-Master (tm) v8.01

Title: DIET SHRIMP BISQUE
Categories: Fish/sea, Soups/stews, Low-cal, Low-fat, okay, whatever
Yield: 4 servings

2 lb Fresh shrimp; -=OR=- 1 Garlic clove
-Scampi, Lobster or Crayfish - peeled & minced
1 tb Safflower; -=OR=- 1 tb Tomato puree
-Virgin olive oil 1 1/2 c Dry white wine
1 Leek 2 qt Water
- cleaned & sliced coarsely 1 Chicken bouillon cube
1 sm Carrot; peeled and sliced - crushed
1 Celery stalk; sliced 1 pn Saffron
2 Shallots; peeled and chopped

--------------------------------HERB
BOUQUET--------------------------------
1/2 ts Thyme; and 6 Fresh parsley stems
1/2 Bay leaf, and -(tied in cheesecloth)

-------------------------------FOR THE
BISQUE-------------------------------
Salt and pepper to taste 4 Basil leaves; minced
4 tb Cornstarch 1 ts Tarragon, minced
4 tb Non-fat powdered milk 1 tb Minced chives
1/2 ts Cognac, Armagnac or brandy

SEPARATE THE TAIL from the shrimp and remove the meat, reserving all
shells, claws, heads and so forth. If you wish, devein the tails, then
cover and refrigerate. Coarsely chop the heads and shells, reserving 4
heads for decoration, if you have them. In a large saucepan, heat the oil
over moderate heat, then add the shrimp shells and cook them. Stir slowly
but continuously for 5 minutes. Add the vegetables and tomato puree and
cook another 5 minutes, stirring. Add the wine and bring to the boil for
30
seconds, scraping the bottom to dissolve any coagulated juices. Add the
water, bouillon cube, saffron and herb bouquet. Return to a simmer and
cook, covered, for 1 hour. Pour the stock through a fine strainer into a
bowl, pressing down on the vegetables and shrimp shells with a soup ladle
to extract all of the liquid. (For a finer result, strain again through
cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a
little cold water, then add it to the saucepan and boil for 4 minutes.
Taste for salt and pepper. (The recipe can be prepared ahead to this
point
and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and
let them cook a bare 2 minutes (for small or medium), or 3 minutes for
extra large. Remove immediately with a slotted spoon and divide them
among
4 heated soup plates. Pour the stock into a blender, add the powdered
milk
and cognac. Blend until smooth and homogeneous. Pour immediately into the
soup plates over the shrimp tails. Garnish each dish with an equal amount
of the herbs and a shrimp head (optional).

This rich-tasting bisque has only 90 calories per serving.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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