Dimensional Door - Freeople Thread 34

Today | Me

[yorkie]

Uh oh. Looks like we got trouble in River City......

[derllak]

Uh oh.....did Nully just move in next door? :)

[Cardhu]

Sorry guys I did not mean to leave you like that - but I wuz kidnapped at 9:15pm.

I was invited for a drink by my by SIL and when I went out of the door to meet him in the bar, I met four other friends so we became six and then we were joined by another friend so we ended up with seven.

I left at midnight so they could have an even number and I could report back. :)

Calamaris in the first bar.

Mejillones al vapor and pulpo con patatas in the second.

[Cardhu]

Those pics are great how did you take them?

[yorkie]

Cardi, I love Calamari! Especially the way they fix it at PF Changs!

[Cardhu]

They look delicious - the first bar I was in does not make really good ones - Norde Este a bar closer to me does them much better, but they had people waiting for tables so we went to the second best.

[yorkie]

"Those pics are great how did you take them?"

From my private jet, of course.

Just kidding, Cardi. I went to Google, and clicked 'images', typed in "Lake Powell". Then when I found the picture I wanted, I right clicked it and saved it. Then, went to http://www.tinypic.com/, clicked on browse, (and my pics were pulled up.)

I then typed in the title of the picture I wanted to post, clicked "open", then, "upload", then copied the last link.

Then came back to DD, and typed in img src= (with < at the beginning.)

That is where I went to edit, and clicked paste in the pull down, and the link went right after img.src=

Then I closed it with this: >

It only takes a couple minutes - but I sure have fun with it.

[Cardhu]

LOL — I meant the pics of the bats - but your explanation for the Arizona ones was perfect, now I know how to do it - thanks a bunch. :)

Goodnight, see you all in the morning.

[yorkie]

I can’t believe people in Spain go out so late. Here, if I go out for dinner - 7pm is about the latest. Maybe it’s just me - I don’t go out after dark, much. It’s just not safe for a lady or even two or three ladies.

[yorkie]

Same for the pictures of the bats, Cardi. I stole them from Google images.

Sleep well, FRiend. I’m so glad you had a fun evening. It is still light, outside, here in AZ. LOL

[null and void]

Calamaris in the first bar.

Mejillones al vapor and pulpo con patatas in the second.

OK, squid in one bar, and steamed what? and octopus with what? in the other?

[Cardhu]

Squid

Steamed Mussels

Octopus with potatoes

Sounds awful in English :)

At lunch time, when we have some of the family from Madrid in a bar, we usually share a large plate of Mejillones Rellenos as an appetizer before going home for lunch.

Go here for the recipe:

La Cocina de Lechuza
Down on the right hand side you will see the ingredients and the various stages of cooking.

[yorkie]

Here’s ther recipe translation (I think Babel-Fish needs a better teacher.)

And now what we do as much with mejillón? Then fillings, in escabeche, to congeal, etc., etc... As mejillones is going to give for several posts, today I teach my preferred prescription to you to do with mejillones: STUFFED MEJILLONES Ingredients: 2 kgs mejillones great 1 great onion 3 teeth of garlic 300 grs. bacon smoked 1/2 liter of white sauce espesa(as for croquetas) 2 eggs flour parsley rallado bread oil trims off lower branches of 2 leaves of laurel 1 glass of white wine In the first place, we washed and we cleaned of beards mejillones. We put them in an ample casserole and we put the laurel and the white wine to them. We covered them and we left open all. We put them in a source to cool and filtered and we reserved to means glass of the liquid where we have opened them.

http://babelfish.altavista.com/

Ho-kay. Think I’ll use my own recipe. Dang. I wanted to make it JUST like they make it in Spain.

I love the true way of making Rellenos. (NOT the recipe.) Crispy.

Most restaurants make them almost soggy — like an omelette. I like ‘em deep fried, and crispy (and most establishments don’t have a clue how to fix them properly!)

[null and void]

Sounds awful in English :)

No it doesn't...

[Cardhu]

lol - you did good yorkie. There are many different recipes let me see if I can find one in English. But I warn you I have never known anyone make them at home - must be too much trouble. Now steamed mussels are easy.

My idea is, however you make croquettes use the same mush spice it up and deep fry them. But then I am no cook.

You are up late, or I am up early.

[Cardhu]

I just checked out what escabeche is and I am still no wiser. You wimmin know this stuff.

[null and void]

I gather it is like a ceveche, where the food is “cooked” chemically, an acidic fruit juice, like lemon, is put on raw seafood to denature the proteins as heat would.

[Cardhu]

Here are the ingredients to the Spanish recipe.

Ingredients:

4½lbs of large mussels
1 large onion
3 cloves of garlic
10oz smoked bacon
2 cups of white sauce, Béchamel (as for croquettes)
2 eggs
   flour
   parsley
   bread crumbs
   Olive oil
2 laurel leaves, trim off lower branches
1 glass of white wine

Here is a recipe in English with a slight variation on the ingredients:

Spanish Food

[Cardhu]

Yeah - what you say. LOL

[weighted Companion Cube]

na, it still needs to be moving for it to be good.