• bad business

    From JIM WELLER@1:135/392 to JANIS KRACHT on Wed Jul 21 21:40:00 2021

    Quoting Janis Kracht to Carol Shenkenberger <=-

    That breeder did not work out at all ... I'm going to have to
    charge you an addional 75 bucks a day for every day the pup is
    here." ... deposit of 200 bux down the tube

    I'd make her life hell: Better Business Bureau, Chamber of Commerce,
    her Association if she is in one, local media etc. Most people have a
    circle of influence over friends, relatives and coworkers of 200
    people. In my business we always say you don't just loose a
    customer, you also loose 200 future customers too. Grind her into
    the ground.

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

    Title: Jacketed Shrimps with Ginger and Mango Sauce
    Categories: Caribbean, Shrimp, Fruit, Eggs, Sauces
    Yield: 4 Servings

    16 lg Prawns
    1 tb Caribbean light fish spice
    16 Squares filo pastry; each
    -10 cm x 10 cm
    2 Egg yolks
    1/2 tb Grated ginger
    Vegetable oil for frying
    FRIED SKINS OF TOMATO:
    Yellow and red tomatoes
    MANGO SAUCE:
    1 lg Mango; ripe
    1 lg Egg yolk; hard boiled
    4 tb Mayonnaise
    2 tb Basil; fresh, shredded fine

    First make the mango sauce. Peel the mango, then cut the flesh
    from the flat central stone. Chop the flesh coarsely. You should
    have about 100 g of mango flesh. Put the flesh in a food processor
    or blender with the hard boiled egg yolk and mayonnaise and work
    until smooth. Press the mixture through a fine sieve into a bowl.
    Stir in the basil and season to taste with salt and pepper. Set
    the sauce aside.

    Peel the prawns, then make a shallow cut down the rounded back of
    each and remove the dark intestinal vein. Rinse the prawns and pat
    dry with paper towels. Marinate for 20 minutes in Caribbean light
    fish spice.

    Put a filo square on the work surface. Sprinkle ginger onto filo
    square. Put a prawn on top. Lightly beat the egg yolk and brush a
    little on the edges of the filo square. Fold 2 opposite sides of
    the square over the prawn and press to seal. Press the ends
    together to seal. Wrap and seal the remaining prawns in the same
    way.

    Heat a pan of oil for deep frying to 165-175C.

    When the oil is hot, add the prawns in filo, 4 at a time. Fry for
    3 minutes or until golden and crisp, turning them over a few times
    so that they brown evenly. Drain on paper towels.

    Spread the mango sauce on the bottom of the plate and arrange the
    prawns on top.

    Fried skins of tomato: Immerse the tomatoes in boiling water for
    approximately 20 seconds. Refresh in iced water and peel off the
    skins. Dry on kitchen paper. Deep fry in clean vegetable oil at
    160 C. Place on kitchen paper. Serve with the jacketed shrimps
    with ginger and mango sauce.

    MMMMM

    Cheers

    Jim


    ... Toast ... some genius looked at bread and said. "Cook it again!"

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  • From Janis Kracht@1:261/38 to JIM WELLER on Sat Jul 24 12:02:28 2021
    Hi Jim,

    That breeder did not work out at all ... I'm going to have to
    charge you an addional 75 bucks a day for every day the pup is
    here." ... deposit of 200 bux down the tube

    I'd make her life hell: Better Business Bureau, Chamber of Commerce,
    her Association if she is in one, local media etc.

    I think trashing her in local breeding circles would be a good idea, but who knows where to do that :(

    Most people have a
    circle of influence over friends, relatives and coworkers of 200
    people. In my business we always say you don't just loose a
    customer, you also loose 200 future customers too. Grind her into
    the ground.

    It would probably just give me agita .. <grin>

    Title: Jacketed Shrimps with Ginger and Mango Sauce

    Sounds like a good one :)

    ===Shrimp and Cannellini Beans al San Domenico===

    3 1/2 ounces olive oil
    20 large shrimp, cleaned and deveined 2 cloves garlic, minced
    2 Tablespoons fresh rosemary, chopped 2 tomatoes, diced
    1/2 pound cannellini beans, boiled
    3 1/2 ounces water from boiled beans salt
    pepper

    In casserole, over medium heat heat 1 ounce olive oil. Stir in shrimp then the rest of the ingredients. Cook until the flavors mingle.
    ====

    Take care,
    Janis

    --- BBBS/Li6 v4.10 Toy-5
    * Origin: Prism bbs (1:261/38)
  • From Dave Drum@1:229/452 to Janis Kracht on Sun Jul 25 11:03:20 2021
    Janis Kracht wrote to JIM WELLER <=-

    That breeder did not work out at all ... I'm going to have to
    charge you an addional 75 bucks a day for every day the pup is
    here." ... deposit of 200 bux down the tube

    I'd make her life hell: Better Business Bureau, Chamber of Commerce,
    her Association if she is in one, local media etc.

    I think trashing her in local breeding circles would be a good idea,
    but who knows where to do that :(

    The ubiquitous Farce-Book, the ASPCA and/or Humane Society in her area

    Most people have a
    circle of influence over friends, relatives and coworkers of 200
    people. In my business we always say you don't just loose a
    customer, you also loose 200 future customers too. Grind her into
    the ground.

    It would probably just give me agita .. <grin>

    Title: Jacketed Shrimps with Ginger and Mango Sauce

    Sounds like a good one :)

    ===Shrimp and Cannellini Beans al San Domenico===

    3 1/2 ounces olive oil
    20 large shrimp, cleaned and deveined 2 cloves garlic, minced

    And here's another that is on my "round-tuit" list. Near the top.

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

    Title: Sheet-Pan Gochujang Shrimp & Green Beans
    Categories: Seafood, Beans, Sauces, Chilies
    Yield: 4 servings

    2 tb + 2 ts gochujang
    2 tb Extra-virgin olive oil
    1 tb Soy sauce
    2 ts Honey
    1 lb Large shrimp; peeled,
    - deveined
    1 lb Green beans; trimmed

    Place an oven rack as close to the broiler as possible.
    (If your broiler is in a drawer below the oven, skip
    this step.) Heat broiler for at least 5 minutes.

    Meanwhile, in a large bowl, whisk together the
    gochujang, olive oil, soy sauce and honey until smooth
    and emulsified. Add the shrimp and green beans and stir
    to coat.

    On a foil-lined baking sheet, spread the shrimp and
    string beans evenly in a single layer, leaving behind
    any excess marinade. Broil until the beans are charred
    in spots and the shrimp is cooked through, about 5
    minutes. (Depending on your broiler, you may need to
    rotate the pan after 2 or 3 minutes so all the food gets
    exposure under the heat source.)

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Not for troglodytes to whom a mall pretzel with mustard is radical.
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