On Mar 16, 6:58�pm, "jmcquown" > wrote:
> Just heard the ice cream truck go down the street! *As hot as it got last
> summer I can't recall hearing the it drive by, not once. *Today it's only in
> the 50's but there's the truck going down the street playing that goofy
> music. *Of course, by the time I could grab my wallet and step outside it
> was long gone. *Just as well, I don't remember them selling coffee ice cream
>

Yeah, but... you coulda had frozen grits onna stick! LOL

Sheldon Bubba

"jmcquown" > wrote in message
...
> Just heard the ice cream truck go down the street! As hot as it got last
> summer I can't recall hearing the it drive by, not once. Today it's only
> in
> the 50's but there's the truck going down the street playing that goofy
> music. Of course, by the time I could grab my wallet and step outside it
> was long gone. Just as well, I don't remember them selling coffee ice
> cream
>
>
> Jill
>
>
Borrow a child. The next time you hear the truck coming, place the child
outside. You will be assured of continuous daily truck coverage for the
entire summer. }
Janet

Just heard the ice cream truck go down the street! As hot as it got last
summer I can't recall hearing the it drive by, not once. Today it's only in
the 50's but there's the truck going down the street playing that goofy
music. Of course, by the time I could grab my wallet and step outside it
was long gone. Just as well, I don't remember them selling coffee ice cream


Jill

On Fri, 16 Mar 2007 17:27:42 -0600, "jmcquown"
> wrote:

>Grits are best served
>hot with butter and freshly grated Parmesan cheese


.............cream............white cheddar..............(going into a
Homer moment)...............uuuuuuuuuuuuuuummmmmmmmmmmmm mmmm.


Speaking of which. This is fabulous! Has all the basic food
groups....cream, garlic, wine, olive oil.......BUTTER


@@@@@ Now You're Cooking! Export Format

BBQ Shrimp Over Creamy Grits

bbq, seafood

2 lb shrimp
2 tablespoon Creole seasoning
16 ground pepper turns
2 tablespoon olive oil
1/4 cup onion, chopped
2 tablespoon garlic, minced
3 bay leaves
3 lemons, peeled & sectioned
2 cup water
1/2 cup Worcestershire sauce
1/4 cup white wine, dry
2 cup heavy cream
2 tablespoon butter

Peel shrimp and reserve shells. Season the shrimp with Creole
Seasoning and
cracked black pepper. Heat 1 tablespoon of the oil in a large pot over
high heat. When the oil is hot, add the onions and garlic and saute
for one
minute. Add the reserved shrimp shells, the remaining Creole
seasoning,
the bay leaves, lemons, water, Worcestershire, wine, salt and the
remaining
8 turns of black pepper. Stir well and bring to a boil. Reduce the
heat
and simmer for 30 minutes.

Remove from the heat, allow to cool for about 15 minutes, and strain
into a
small saucepan. There should be about 1 1/2 cups. Place over high
heat,
bring to a boil, and cook until thick, syrupy and dark brown about 15
minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat
the
remaining 1 tablespoon of oil in a large skillet over high heat.

When the oil is hot, add the seasoned shrimp and saute them,
occasionally
shaking the skillet, for 2 minutes. Add the cream and all of the
barbecue
base. Stir and simmer for 3 minutes. Remove the shrimp to a warm
platter
with tongs and whisk the butter into the sauce. Remove from the heat.

Makes about 2 cups. Spoon the grits in the center of each place. Place
the
shrimp around the grits. Spoon the sauce over the shrimp and around
the
plate. Garnish with chopped chives.

Contributor: Emeril Live Food TV

Yield: 8 servings


** Exported from Now You're Cooking! v5.76 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Michael "Dog3" Lonergan wrote:
> "jmcquown" >
> :
>
>> Just heard the ice cream truck go down the street! As hot as it got
>> last summer I can't recall hearing the it drive by, not once. Today
>> it's only in the 50's but there's the truck going down the street
>> playing that goofy music. Of course, by the time I could grab my
>> wallet and step outside it was long gone. Just as well, I don't
>> remember them selling coffee ice cream
>>
>>
>> Jill
>
> We get them rolling through here sometimes. They never come through
> here with any regularity though. It's been so long since I've bought
> ice cream products from one of the trucks, I've forgotten what they
> offer.
>
> Michael

I remember them selling Nutty Buddies that actually had a lot of chocolate
and nuts in the topping and that sugar cone. Back when they cost (cough) 20
cents. That guy must have been going 45MPH in a 30MPH zone, he was gone
just that fast! As I said, just as well

Jill

Sheldon wrote:
> On Mar 16, 6:58?pm, "jmcquown" > wrote:
>> Just heard the ice cream truck go down the street! As hot as it got
>> last summer I can't recall hearing the it drive by, not once. Today
>> it's only in the 50's but there's the truck going down the street
>> playing that goofy music. Of course, by the time I could grab my
>> wallet and step outside it was long gone. Just as well, I don't
>> remember them selling coffee ice cream
>
> Yeah, but... you coulda had frozen grits onna stick! LOL
>
> Sheldon Bubba

I'd rather have frozen chardonnay onna stick, thanks! Grits are best served
hot with butter and freshly grated Parmesan cheese

Jill

Janet B. wrote:
> "jmcquown" > wrote in message
> ...
>> Just heard the ice cream truck go down the street! As hot as it got
>> last summer I can't recall hearing the it drive by, not once. Today
>> it's only in
>> the 50's but there's the truck going down the street playing that
>> goofy music. Of course, by the time I could grab my wallet and step
>> outside it was long gone. Just as well, I don't remember them
>> selling coffee ice cream
>>
>>
>> Jill
>>
>>
> Borrow a child. The next time you hear the truck coming, place the
> child outside. You will be assured of continuous daily truck
> coverage for the entire summer. }
> Janet

LOL Well, I'm not sure I want ice cream that often, especially if they
don't sell coffee ice cream (and I'm pretty sure they don't).

Michael "Dog3" Lonergan wrote:
> "jmcquown" >
> :
>
>> Just heard the ice cream truck go down the street! As hot as it got
>> last summer I can't recall hearing the it drive by, not once. Today
>> it's only in the 50's but there's the truck going down the street
>> playing that goofy music. Of course, by the time I could grab my
>> wallet and step outside it was long gone. Just as well, I don't
>> remember them selling coffee ice cream
>
> We get them rolling through here sometimes. They never come through
> here with any regularity though. It's been so long since I've bought
> ice cream products from one of the trucks, I've forgotten what they
> offer.

Mmmmmmmm...Dreamsickles.[1] I don't know if they still carry them. My
flashback is from about 50 years ago. <blink> Holy crap -- that's half
a century. Ow.

[1] Thick orange coating over a vanilla base.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark > wrote in
:

> Michael "Dog3" Lonergan wrote:
>> "jmcquown" >
>> :
>>
>>> Just heard the ice cream truck go down the street! As hot
>>> as it got last summer I can't recall hearing the it drive
>>> by, not once. Today it's only in the 50's but there's the
>>> truck going down the street playing that goofy music. Of
>>> course, by the time I could grab my wallet and step outside
>>> it was long gone. Just as well, I don't remember them
>>> selling coffee ice cream
>>
>> We get them rolling through here sometimes. They never come
>> through here with any regularity though. It's been so long
>> since I've bought ice cream products from one of the trucks,
>> I've forgotten what they offer.
>
> Mmmmmmmm...Dreamsickles.[1] I don't know if they still carry
> them. My flashback is from about 50 years ago. <blink> Holy
> crap -- that's half a century. Ow.
>
> [1] Thick orange coating over a vanilla base.

Creamsicles weren't they? I think the one's you mentioned are sold
in the stores under the Popsicle brand name.

"jmcquown" > wrote in message
...
> Just heard the ice cream truck go down the street! As hot as it got last
> summer I can't recall hearing the it drive by, not once. Today it's only
> in
> the 50's but there's the truck going down the street playing that goofy
> music. Of course, by the time I could grab my wallet and step outside it
> was long gone. Just as well, I don't remember them selling coffee ice
> cream
>

We used to hear the ice cream trucks drive through our subdivisions everyday
during the summer when we lived in TX. They drove by so quickly, though,
that, like your area, they were usually gone by the time we would run
outside with our money.

No ice cream trucks here today. They would have just slid around on the
sleet-covered streets, anyway.

Mary

"Ward Abbott" > wrote in message
...
> On Fri, 16 Mar 2007 17:27:42 -0600, "jmcquown"
> > wrote:
>
>>Grits are best served
>>hot with butter and freshly grated Parmesan cheese
>
>
> ............cream............white cheddar..............(going into a
> Homer moment)...............uuuuuuuuuuuuuuummmmmmmmmmmmm mmmm.
>
>
> Speaking of which. This is fabulous! Has all the basic food
> groups....cream, garlic, wine, olive oil.......BUTTER
>
>
> @@@@@ Now You're Cooking! Export Format
>
> BBQ Shrimp Over Creamy Grits
>
> bbq, seafood
>
> 2 lb shrimp
> 2 tablespoon Creole seasoning
> 16 ground pepper turns
> 2 tablespoon olive oil
> 1/4 cup onion, chopped
> 2 tablespoon garlic, minced
> 3 bay leaves
> 3 lemons, peeled & sectioned
> 2 cup water
> 1/2 cup Worcestershire sauce
> 1/4 cup white wine, dry
> 2 cup heavy cream
> 2 tablespoon butter
>
> Peel shrimp and reserve shells. Season the shrimp with Creole
> Seasoning and
> cracked black pepper. Heat 1 tablespoon of the oil in a large pot over
> high heat. When the oil is hot, add the onions and garlic and saute
> for one
> minute. Add the reserved shrimp shells, the remaining Creole
> seasoning,
> the bay leaves, lemons, water, Worcestershire, wine, salt and the
> remaining
> 8 turns of black pepper. Stir well and bring to a boil. Reduce the
> heat
> and simmer for 30 minutes.
>
> Remove from the heat, allow to cool for about 15 minutes, and strain
> into a
> small saucepan. There should be about 1 1/2 cups. Place over high
> heat,
> bring to a boil, and cook until thick, syrupy and dark brown about 15
> minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat
> the
> remaining 1 tablespoon of oil in a large skillet over high heat.
>
> When the oil is hot, add the seasoned shrimp and saute them,
> occasionally
> shaking the skillet, for 2 minutes. Add the cream and all of the
> barbecue
> base. Stir and simmer for 3 minutes. Remove the shrimp to a warm
> platter
> with tongs and whisk the butter into the sauce. Remove from the heat.
>
> Makes about 2 cups. Spoon the grits in the center of each place. Place
> the
> shrimp around the grits. Spoon the sauce over the shrimp and around
> the
> plate. Garnish with chopped chives.
>
> Contributor: Emeril Live Food TV
>
> Yield: 8 servings

This looks good, but...what are the ingredients/directions for making the
grits? The first mention of them is at the end of the recipe ("Spoon the
grits in the center of each plate.").

Mary

"jmcquown" > wrote in message
...
> Just heard the ice cream truck go down the street! As hot as it got last
> summer I can't recall hearing the it drive by, not once. Today it's only
> in
> the 50's but there's the truck going down the street playing that goofy
> music. Of course, by the time I could grab my wallet and step outside it
> was long gone. Just as well, I don't remember them selling coffee ice
> cream
>
>
> Jill

With 6" of snow, the truck did not go down our street today. Won't see one
for at least two more months.

Michael "Dog3" Lonergan wrote:
> "jmcquown" >
> :
>
>> Just heard the ice cream truck go down the street! As hot as it got
>> last summer I can't recall hearing the it drive by, not once. Today
>> it's only in the 50's but there's the truck going down the street
>> playing that goofy music. Of course, by the time I could grab my
>> wallet and step outside it was long gone. Just as well, I don't
>> remember them selling coffee ice cream
>>
>>
>> Jill
>
> We get them rolling through here sometimes. They never come through here
> with any regularity though. It's been so long since I've bought ice cream
> products from one of the trucks, I've forgotten what they offer.
>
> Michael
>

Nowadays they mostly have frozen colored water on a stick (sometimes
with gumballs hidden inside--ugh!) and they have the nerve to charge
nearly $3.00 for it.

gloria p

On Fri, 16 Mar 2007 22:17:27 -0400, "MareCat"
> wrote:

>This looks good, but...what are the ingredients/directions for making the
>grits? The first mention of them is at the end of the recipe ("Spoon the
>grits in the center of each plate.").

Mary...I didn't give a grits recipe since they are quite like oatmeal.
The recipe is on the box!

But...there are regular grits that take 60 minutes to cook, quick
grits that take about 15-18 minutes and instant grits which are nasty.
I always use quick grits. Here is a recipe I found but these are
regular grits which take a while to cook. Use "quick" grits and you
can make this under 30 minutes.




@@@@@ Now You're Cooking! Export Format

Creamy Stone Ground Grits

vegetables

3 cup water
3 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoon butter
3/4 cup stone ground white grits
1/2 lb white cheddar, grated

In a large saucepan, over medium heat, combine the water, milk, salt,
pepper and 2 tablespoons of the butter. Bring the liquid to a gentle
boil.
Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally.
The
grits will stick to the bottom of the pan, so make sure not to scrape
the
bottom of the pan. If the grits absorbed all the water, add some hot
water
to thin out the grits.

Remove the pan from the heat and stir in the remaining 2 tablespoons
butter
and cheese. The grits can either be served immediately or prepared in
advance and reheated.

If preparing in advance, grease a pan with a teaspoon of butter. Pout
the
grits into the pan and reheat in a 400F. for 15 minutes.


** Exported from Now You're Cooking! v5.76 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

jmcquown wrote:
> Just heard the ice cream truck go down the street! As hot as it got
> last summer I can't recall hearing the it drive by, not once. Today
> it's only in the 50's but there's the truck going down the street
> playing that goofy music. Of course, by the time I could grab my
> wallet and step outside it was long gone. Just as well, I don't
> remember them selling coffee ice cream
>
> Jill

They go by my house at least twice a day, summer or winter. They play that
"do your ears hang low, do they wobble to and fro" song, which drives me
NUTS. If they've got a crowd of kids, they'll sit in front of your house
for up to 15 minutes. All you hear is that song! I don't know how the
driver can stand it. Ugh!

kili

Blinky the Shark > wrote in
:

> sandi wrote:
>> Blinky the Shark > wrote in

>>> Mmmmmmmm...Dreamsickles.[1] I don't know if they still
>>> carry them. My flashback is from about 50 years ago.
>>> <blink> Holy crap -- that's half a century. Ow.
>>>
>>> [1] Thick orange coating over a vanilla base.
>>
>> Creamsicles weren't they? I think the one's you mentioned
>> are sold in the stores under the Popsicle brand name.
>
> From: http://baking.about.com/od/gelatins/r/icecream.htm
>
> "Vanilla Ice Cream and Orange flavored gelatin, it would be
> like an Orange Julius or Dreamsicle."
>
> So I'm not the only one who remembers vanilla/orance
> Dreamsicles, but perhaps another producer used the name
> Creamsicle.

I certainly do. They were/are still a favorite of mine. I think
the ice cream trucks around here still sell a copycat version of
them.

Popsicle sells Dreamsicles.
"American National Creamsicle Day is celebrated on 14 August
annually."
http://en.wikipedia.org/wiki/Creamsicle

On Sat, 17 Mar 2007 08:19:13 -0500, "kilikini"
> wrote:

>jmcquown wrote:
>> Just heard the ice cream truck go down the street! As hot as it got
>> last summer I can't recall hearing the it drive by, not once. Today
>> it's only in the 50's but there's the truck going down the street
>> playing that goofy music. Of course, by the time I could grab my
>> wallet and step outside it was long gone. Just as well, I don't
>> remember them selling coffee ice cream
>>
>> Jill
>
>They go by my house at least twice a day, summer or winter. They play that
>"do your ears hang low, do they wobble to and fro" song, which drives me
>NUTS. If they've got a crowd of kids, they'll sit in front of your house
>for up to 15 minutes. All you hear is that song! I don't know how the
>driver can stand it. Ugh!

In my 'hood where I grew up and still live, the song played is Turkey
in the Straw. Many's the time that I think it's a jolly good thing I
don't have a shot gun ....

TammyM,

"Ward Abbott" > wrote in message
...
> On Fri, 16 Mar 2007 22:17:27 -0400, "MareCat"
> > wrote:
>
>>This looks good, but...what are the ingredients/directions for making the
>>grits? The first mention of them is at the end of the recipe ("Spoon the
>>grits in the center of each plate.").
>
> Mary...I didn't give a grits recipe since they are quite like oatmeal.
> The recipe is on the box!
>
> But...there are regular grits that take 60 minutes to cook, quick
> grits that take about 15-18 minutes and instant grits which are nasty.
> I always use quick grits. Here is a recipe I found but these are
> regular grits which take a while to cook. Use "quick" grits and you
> can make this under 30 minutes.
>
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Stone Ground Grits
>
> vegetables
>
> 3 cup water
> 3 cup milk
> 1 teaspoon salt
> 1/2 teaspoon white pepper
> 2 tablespoon butter
> 3/4 cup stone ground white grits
> 1/2 lb white cheddar, grated
>
> In a large saucepan, over medium heat, combine the water, milk, salt,
> pepper and 2 tablespoons of the butter. Bring the liquid to a gentle
> boil.
> Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally.
> The
> grits will stick to the bottom of the pan, so make sure not to scrape
> the
> bottom of the pan. If the grits absorbed all the water, add some hot
> water
> to thin out the grits.
>
> Remove the pan from the heat and stir in the remaining 2 tablespoons
> butter
> and cheese. The grits can either be served immediately or prepared in
> advance and reheated.
>
> If preparing in advance, grease a pan with a teaspoon of butter. Pout
> the
> grits into the pan and reheat in a 400F. for 15 minutes.


Thanks, Ward! I've never made grits before; will have to try this. Regarding
the shrimp recipe, I'd have thought that Emeril would have listed prepared
grits as an ingredient (and then just said to serve the shrimp and sauce
over/around the grits--since the dish is called "BBQ Shrimp Over Creamy
Grits"). Just being anal...

Mary