-=> Quoting Michael Loo to Shawn Highfield <=-

 ML> George Ohsawa, Zen Macrobiotics--the Art of Rejuvenation 
 ML> Ohsawa, one of the original dietary frauds, died
 ML> in his early 70s, so lived about the ordinary lifespan
 ML> of someone who ate real food.

A high school friend of mine, who I still stay in touch with, has
followed one quack self-improvement scheme after another his whole
life, from Janov Primal Screaming, Scientology, some guy who
claimed one can grow taller and correct nearsightedness with the
power of positive thinking via self hypnosis to "grounding" shoes.
He once followed that diet to its illogical conclusion of eating
nothing but brown rice, and not very much of it, and water. He lost
way too much weight and ended up in the hospital with severe
malnutrition from that one.

There's actually nothing wrong with the guy except having a lousy
self image.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Freddie Gautreau's Maine Beer Steamers
 Categories: Clams, Beer, New England
      Yield: 4 Servings
 
      4 lb Steamer clams (about 60)
    1/2 ts Cracked black peppercorns
      1 lg Onion, halved and slivered
      3    Bottles of lager or other
           -pale beer
           Drawn butter, for serving
 
  Wash clams in several changes of cold water to remove any sand.
  Place in a large pot. Add peppercorns, onion and beer. Bring to a
  boil over high heat. cover and cook 5 to 7 minutes or until the clams
  open. shaking once or twice during cooking.

  Serve up immediately
  in shallow bowls with a cup of the cooking broth served alongside for
  dipping the clams, plus little ramekins of drawn butter. if desired.

  I met Freddie and his family at a clambake in Maine last summer and
  they gave me this wonderful recipe. Be sure to use a huge pot when
  steaming the clams. Wash them well in cold water only. Discard any
  clams that do not open once the liquid boils-they are no good. Put an
  empty bowl on the table for shells.

  From: U.S.A. Cookbook by Sheila Lukins
  Source: Parade Magazine/Dallas Morning News 3/31/96
 
MMMMM



Cheers

Jim


... Escoffier elevated the role of cooks from that of laborers to artists

___ Blue Wave/QWK v2.20