-=> Sean Dennis wrote to Dave Drum <=-

 DD> Don't forget Red Green. Much funnier than the MacKenzie bothers.

 SD> I like him too.  You know he's about to launch an online animated
 SD> series soon?

 SD> https://www.youtube.com/shorts/WUdW4FlDlsM (this is a trailer by Steve
 SD> for his show).
 
 As well as for the 300 esipodes that were broadcast on Canadion TV. Some
 of the accompanying videos remind me that I have cause not to regret
 giving up on watching the glass teat.

 DD> ... "If you can't be handsome, at least be handy." -- Red Green

 SD> Truer words were never spoken.

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Garlic Parmesan Pasta
 SD>  Categories: Pasta, Low-cal, Cheese/eggs, Garlic
 SD>       Yield: 4 Servings

Yopu're on a pasta kick today, I see.

I've never made this - but I have et it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yacht Club Lobster Rossejat
 Categories: Seafood, Herbs, Pasta, Citrus, Vegetables
      Yield: 4 Servings
 
      1 lb Spaghetti
      2 tb Extra-virgin olive oil;
           - divided use
           Salt
      6 c  Water
      2    (1 lb ea) lobsters; pref
           - new shell
      1    Bay leaf
      2 cl Garlic; thin sliced
      1 tb Smoked sweet paprika
      1 bn Fresh herbs; such as chervil
           - or parsley, leaves only
           Lemon wedges

MMMMM-----------------------CLASSIC AIOLI----------------------------
      1    Egg yolk
      1 lg Clove garlic; grated
  1 1/2 ts Sherry vinegar
      2 ts Salt
      2 c  Oil
      1 tb Water
 
  FOR THE AIOLI: Combine the egg yolk, garlic, vinegar and
  salt in a large bowl and whisk to combine. Place the
  bowl on a damp towel or have someone hold it for you to
  keep it steady. While whisking, slowly drizzle in the
  oil until the sauce emulsifies and thickens. As it
  thickens, add the water a few drops at a time (this will
  thin the aioli so that it can take more oil). Continue
  drizzling and whisking until all the oil has been
  incorporated. Yes, your arm may be a little tired, but
  this is definitely worth the effort. Aioli keeps in the
  refrigerator for up to three days.
  
  If adding herbs to the aioli, simply stir in the chopped
  herbs after all of the oil has been added. Use herbed
  aioli within a day, though the herbs can be added to a
  classic aioli at any time.
  
  FOR THE ROSSEJAT: Set the oven @ 325ºF/165ºC.
  
  Working in small batches, break the spaghetti into
  roughly 1" pieces and place on a baking sheet. Drizzle
  with 1 1/2 teaspoons olive oil and toss to coat. Bake
  the noodles, tossing every few minutes, until deep brown
  all over, 10 to 12 minutes. (Keep a close eye on them as
  they can go from pale to overdone in no time.) Remove
  them from the oven and let them cool. If the pasta has
  cooked a little too much, scrape it onto a cool baking
  sheet to stop the cooking.
  
  Bring 6 cups lightly salted water to a boil. Add the
  lobsters and bay leaf and cook for 6 minutes. Remove
  from the heat, transfer the lobsters to a bowl, and
  reserve the cooking water. Working over the bowl in
  order to catch all the juices, remove the meat from the
  lobsters and place it in a separate bowl. Add the shells
  (discarding the remaining innards) to the cooking water.
  Pour the lobster juices through a fine-mesh strainer
  into the cooking water. Bring to a gentle simmer to
  further infuse this quick broth.
  
  Heat the broiler to high.
  
  Heat the remaining olive oil in a large paella or wide
  enameled pan over medium heat. Add the garlic and cook
  until the edges begin to brown. Add the paprika and
  cook, stirring, for 30 seconds. Add the noodles and toss
  to coat with the oil. Add two cups of the hot lobster
  broth and bring to an energetic simmer. Do not stir the
  noodles as they cook. When the broth has been absorbed,
  add another 2 cups, cooking until absorbed. Add the
  remaining broth and bring to a full boil. Immediately
  place the entire pan directly under the broiler. Cook
  until the noodles have absorbed almost all of the broth,
  8 to 10 minutes. The noodles will curl up, and the ends
  will become crisp.
  
  Remove the pan from the heat and set it aside while you
  cut the lobster tails into small medallions and the
  claws in half. Place the meat in neat arrangements
  around the pan. Place a very large dollop of aioli in
  the center of the dish and scatter the herbs over the
  top. Serve with the extra aioli and lemon wedges on the
  side.
  
  RECIPE FROM: Island Bay Yacht Club, Springfield, IL
  via Peter Glatz' weekly column in Illinois Times
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The tip you now leave for lunch would have bought you one 20 years ago
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