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| Rum incentive offered to Trinidadian footballers |
Author:
faceless ::
Posted:
Thu Jun 15, 2006 3:58 pm
| maycm wrote: | | On the other hand.....according to Tesco, Rum has "other uses" |
haha, that's a good one
"Drink a bottle of our fine rum and you'll not be able to shag, making it a highly effective contraceptive!"
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| Help Needed uploading with Azureus |
Author:
faceless ::
Posted:
Thu Jun 15, 2006 12:46 am
nice one Sandy for getting at least one working... it just takes a bit of practice and you'll be rocking all over!
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| Shrimp Salad |
Author:
cori ::
Posted:
Wed Jun 14, 2006 8:59 pm
Cannellini Bean, Fennel and Shrimp Salad
2 15 oz. cans of cannellini beans drained & rinsed
1 fennel bulb, about 1 lb.
1 lb. medium shrimp, cooked
1/2 tsp. fennel seeds
1/4 cup extra-virgin olive oil
3 Tbs. red wine vinegar
1/2 tsp. minced garlic
1/2 tsp. kosher salt
Freshly ground pepper, to taste
1/2 cup diced red onion
6 large lettuce leaves
Cut off the stems and feathery leaves from the fennel bulb; set the leaves aside. Discard the outer layer of the bulb if it is tough and cut away any discolored areas. Quarter the bulb lengthwise and cut away any tough base portions. In a large bowl, combine the fennel with ice water to cover and let soak for 30 minutes. Drain well and cut into 1/4-inch dice. You will have about 2 cups. Finely chop enough of the reserved fennel leaves to yield 1/2 cup.
Peel the shrimp. In a mortar, using a pestle, coarsely crush the fennel seeds. In a large bowl, whisk together the olive oil, vinegar, fennel seeds, garlic, salt and pepper until blended. Add the chopped fennel bulb...
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| Shrimp Salad |
Author:
cori ::
Posted:
Wed Jun 14, 2006 8:27 pm
Cannellini Bean, Fennel and Shrimp Salad .
1 1/2 cups dried cannellini beans* or 2 15 oz. cans, drain & rinse
1 fennel bulb, about 1 lb.
1 lb. medium shrimp, cooked
1/2 tsp. fennel seeds
1/4 cup extra-virgin olive oil
3 Tbs. red wine vinegar
1/2 tsp. minced garlic
1/2 tsp. kosher salt
Freshly ground pepper, to taste
1/2 cup diced red onion
6 large lettuce leaves
*Pick over and discard any misshapen beans and stones. Rinse the beans, put in a large bowl, add water to cover by about 3 inches and let soak for at least 4 hours or up to overnight.
Drain the beans, place in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially and simmer gently until tender, 1 to 1 1/2 hours. Drain well, measure out 3 cups and set aside.
Cut off the stems and feathery leaves from the fennel bulb; set the leaves aside. Discard the outer layer of the bulb if it is tough and cut away any discolored areas....
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| Shrimp Salad |
Author:
cori ::
Posted:
Wed Jun 14, 2006 8:26 pm
Cannellini Bean, Fennel and Shrimp Salad .
1 1/2 cups dried cannellini beans* or 2 15 oz. cans, drain & rinse
1 fennel bulb, about 1 lb.
1 lb. medium shrimp, cooked
1/2 tsp. fennel seeds
1/4 cup extra-virgin olive oil
3 Tbs. red wine vinegar
1/2 tsp. minced garlic
1/2 tsp. kosher salt
Freshly ground pepper, to taste
1/2 cup diced red onion
6 large lettuce leaves
*Pick over and discard any misshapen beans and stones. Rinse the beans, put in a large bowl, add water to cover by about 3 inches and let soak for at least 4 hours or up to overnight.
Drain the beans, place in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially and simmer gently until tender, 1 to 1 1/2 hours. Drain well, measure out 3 cups and set aside.
Cut off the stems and feathery leaves from the fennel bulb; set the leaves aside. Discard the outer layer of the bulb if it is tough and cut away any discolored areas....
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| Canadian TV on Demand (includes Canadian Idol) |
Author:
IRiSHMaFIA ::
Posted:
Wed Jun 14, 2006 7:50 pm
| Ally wrote: | | maycm wrote: | | faceless wrote: | It doesn't work, no - but I reckon I'll try and see if I can wangle something...
 |
Did it come up with a message saying it was unavailable?
I wonder if any US Couchers can see it? |
Canadians only, not that it will stop me from trying.  |
You know what to do sista  Same thing we did for the other and should work poifectly 
I find Canadian Idol a bit lame though. I don't know the judges so that's probably why, but nutters auditioning all the same.
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| Grilled Panini-ish |
Author:
cori ::
Posted:
Wed Jun 14, 2006 6:46 pm
Grilled Eggplant, Arugula and Mozzarella Panini -ish
Sliced fresh tomatoes or roasted red bell peppers are an excellent addition to these sandwiches.
4 eggplant slices, each 1/2 inch thick
Extra-virgin olive oil, as needed
Salt and freshly ground pepper, to taste
8 slices country-style bread, each 1/2 inch thick
2 cups loosely packed arugula leaves
4 to 6 oz. fresh mozzarella, thinly sliced
Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange the eggplant on the panini maker and close the lid; be sure it makes even contact with the eggplant. Cook until dark grill marks appear, 3 to 4 minutes. Transfer the eggplant to a warmed plate.
Brush one side of each bread slice with olive oil. Lay 4 of the bread slices, oiled side down, on a clean work surface, and arrange the eggplant, arugula and mozzarella on the bread, seasoning each layer lightly with salt and pepper. Top each with one of the remaining bread slices, oiled side up. Season the outside of the sandwiches with salt and pepper.
Place sandwiches...
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| Roast Lamb Sandwich |
Author:
cori ::
Posted:
Wed Jun 14, 2006 6:38 pm
Grilled Baby Leek, Green Garlic and Roast Lamb Sandwiches
8 baby leeks
8 stalks green garlic
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup mayonnaise
2 garlic cloves, crushed and then minced
4 pieces rosemary or other herb-flavored
focaccia, each about 4 inches square
3/4 lb. roast lamb, thinly sliced and warmed
4 butter lettuce leaves
Prepare a fire in a charcoal grill.
Trim the leeks and the green garlic stalks to about 6 inches long, and slit them lengthwise about three-fourths of the way through. Lay them in a shallow baking dish and sprinkle with the olive oil and 1/4 tsp. each of the salt and pepper. Turn the leeks and green garlic in the oil to coat them well. Let stand for at least 15 minutes or up to several hours before grilling.
In a small bowl, stir together the mayonnaise, minced garlic and the remaining 1/4 tsp. each salt and pepper until well mixed. Cover and refrigerate until needed.
When the fire is ready, lay the leeks and green garlic on the grill rack. Grill...
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| Dance Monkey Boy, Dance! |
Author:
Skylace ::
Posted:
Wed Jun 14, 2006 6:04 pm
That was funny. 
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| Neil Hamburger |
Author:
IRiSHMaFIA ::
Posted:
Wed Jun 14, 2006 5:40 pm
That was wicked funny lol Thanks for posting that faceless
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