Re: Of all the r.f.c-ers out there...

On Thu 31 Jan 2008 12:06:30p, Blinky the Shark told us...

Wayne Boatwright wrote:

On Thu 31 Jan 2008 08:13:02a, Michael "Dog3" told us...

ChattyCathy <cathy1234@xxxxxxxxxxxxxx> dropped this
news:mvjoj.9067$0s4.5762@xxxxxxxxxxxxxxxxxxxxxx: in rec.food.cooking

Blinky the Shark wrote:

ChattyCathy wrote:

Blinky the Shark wrote:

ChattyCathy wrote:

PeterLucas wrote:

ChattyCathy <cathy1234@xxxxxxxxxxxxxx> wrote in
news:S%coj.26$dp.23 @fe119.usenetserver.com:

... which one(s) would you like to meet in Real Life? (If you
haven't already done so). Just curious.



Anyone not in my killfile :-)

Well I only have one r.f.c-er in there at the moment so I'd have
to
hire a continent to hold a cook-in for them all ;)

No problem. When's this going to happen? ;)

When I win the lottery, or some rich old relative I didn't know I
had
dies and leaves me a bundle... ;)

Excellent! My airfare won't be cheap from Los Angeles. ;)


But, but, but... Blinky. You're a Shark. You can swim to Cape Town
harbor, I'll meat - um, meet - you there ;)

Ohhhh... and I'll bet the grill will be all stoked up for when Blinky
arrives ;)

Michael



Shark steak? Sublime when grilled with fresh mint.

I would never have thought of mint. I thought that was just a lamb
thang.
Bit I confess I don't "get" mint-and-meat, so whadda I know?

With lamb it's usually a somewhat sweet mint sauce or even sweeter mint
jelly. What I'm talking about is grilling with freshly rinsed raw sprigs
of mint. Entirely different result. I done it on shark steak and on
salmon steak.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
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We're lost, but we're making good time.
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