Attacked by a squid off of Dominican Republic

I'm fighting the bastard but I don't have all day....send help!

"3Rivers Writer" <VIN9691@webtv.net> wrote in message
news:26839-474D4602-19@storefull-3133.bay.webtv.net...
> I'm fighting the bastard but I don't have all day....send help!

Save me some please I am very partial to Spicy Cajun Squid Delight
http://www.fish.wa.gov.au/wf/recipes/Squid.php if the squid win somebody
else could try this receipe

Person Stew

1 shoulder of person, about 2 1/2 kilo), dressed and cut into serving pieces
1 bottle dry red wine
1 cup olive oil
1/2 cup red wine vinegar
6 Tbsp. each bacon fat and flour
2 large onions, chopped coarsely
1 large carrot, chopped coarsely
3 stalks celery, chopped coarsely
3 cloves garlic, chopped finely
6 shallots, chopped coarsely
12 juniper berries
12 whole peppercorns
2 whole cloves
2 bay leaves, crushed
2 Tbsp. parsley, chopped
1 tsp. salt
1/2 tsp. each thyme, oregano, basil and rosemary
salt, black pepper and cayenne pepper to taste

In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot,
shallots, celery, garlic, cloves and all of the herbs and spices. Bring just
to a boil, immediately lower the flame and simmer for about 10 - 12 minutes.
Remove from the flame and let cool for 1/2 hour.

Put the cup-up shoulder and giblets in a ceramic bowl and pour over the
marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning the
meat several times each day.

Remove the meat from the marinade and dry on toweling. Strain and reserve
the marinade.

Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a
skillet melt the bacon fat and in this brown the meat, slowly on all sides.
Sprinkle over with flour, stir and continue to saute until the flour is
absorbed and turns light brown. Add the strained marinade and simmer,
covered until the meat is tender (45 - 60 minutes). Correct the seasoning,
simmer for 5 minutes longer and serve hot. Serves 6.

Thus spake "dechucka" <dechucka@vomithotmail.com> :

>
>"3Rivers Writer" <VIN9691@webtv.net> wrote in message
>news:26839-474D4602-19@storefull-3133.bay.webtv.net...
>> I'm fighting the bastard but I don't have all day....send help!
>
>Save me some please I am very partial to Spicy Cajun Squid Delight
>http://www.fish.wa.gov.au/wf/recipes/Squid.php if the squid win somebody
>else could try this receipe
>
>Person Stew

Thank you. You should find yourself in alt.humor.best-of-usenet in
about ten days.

>
>1 shoulder of person, about 2 1/2 kilo), dressed and cut into serving pieces
>1 bottle dry red wine
>1 cup olive oil
>1/2 cup red wine vinegar
>6 Tbsp. each bacon fat and flour
>2 large onions, chopped coarsely
>1 large carrot, chopped coarsely
>3 stalks celery, chopped coarsely
>3 cloves garlic, chopped finely
>6 shallots, chopped coarsely
>12 juniper berries
>12 whole peppercorns
>2 whole cloves
>2 bay leaves, crushed
>2 Tbsp. parsley, chopped
>1 tsp. salt
>1/2 tsp. each thyme, oregano, basil and rosemary
>salt, black pepper and cayenne pepper to taste
>
>In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot,
>shallots, celery, garlic, cloves and all of the herbs and spices. Bring just
>to a boil, immediately lower the flame and simmer for about 10 - 12 minutes.
>Remove from the flame and let cool for 1/2 hour.
>
>Put the cup-up shoulder and giblets in a ceramic bowl and pour over the
>marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning the
>meat several times each day.
>
>Remove the meat from the marinade and dry on toweling. Strain and reserve
>the marinade.
>
>Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a
>skillet melt the bacon fat and in this brown the meat, slowly on all sides.
>Sprinkle over with flour, stir and continue to saute until the flour is
>absorbed and turns light brown. Add the strained marinade and simmer,
>covered until the meat is tender (45 - 60 minutes). Correct the seasoning,
>simmer for 5 minutes longer and serve hot. Serves 6.
>
>
--
dillon

"They don't make Jews like Jesus any more.
They don't turn the other cheek, the way they done before.
You could hear the honky holler, as he headed for the floor.
They don't make Jews like Jesus any more."

"Dillon Pyron" <dmpyronINVALID@austin.rr.com> wrote in message
news:1cpjl391etv2i7cikmeai178oaoeefvgd7@4ax.com...
> Thus spake "dechucka" <dechucka@vomithotmail.com> :
>
>>
>>"3Rivers Writer" <VIN9691@webtv.net> wrote in message
>>news:26839-474D4602-19@storefull-3133.bay.webtv.net...
>>> I'm fighting the bastard but I don't have all day....send help!
>>
>>Save me some please I am very partial to Spicy Cajun Squid Delight
>>http://www.fish.wa.gov.au/wf/recipes/Squid.php if the squid win somebody
>>else could try this receipe
>>
>>Person Stew
>
> Thank you. You should find yourself in alt.humor.best-of-usenet in
> about ten days.

a web sit I have never heard of or viewed

On Sat, 08 Dec 2007 17:33:32 +1100, dechucka wrote:

>> Thank you. You should find yourself in alt.humor.best-of-usenet in
>> about ten days.
>
> a web sit I have never heard of or viewed

It's not a web sit (or site)... It's a USENET newsgroup like rec.scuba...
Competely different than a web site... Web sites use the HTML protocol...
USENET uses the NNTP protocol...

"Dillon Pyron" <dmpyronINVALID@austin.rr.com> wrote in message
news:1cpjl391etv2i7cikmeai178oaoeefvgd7@4ax.com...
> Thus spake "dechucka" <dechucka@vomithotmail.com> :
>
> >
> >"3Rivers Writer" <VIN9691@webtv.net> wrote in message
> >news:26839-474D4602-19@storefull-3133.bay.webtv.net...
> >> I'm fighting the bastard but I don't have all day....send help!
> >
> >Save me some please I am very partial to Spicy Cajun Squid Delight
> >http://www.fish.wa.gov.au/wf/recipes/Squid.php if the squid win somebody
> >else could try this receipe
> >
> >Person Stew
>
> Thank you. You should find yourself in alt.humor.best-of-usenet in
> about ten days.

I think this is a recipe for "long pig".

> >1 shoulder of person, about 2 1/2 kilo), dressed and cut into serving
pieces
> >1 bottle dry red wine
> >1 cup olive oil
> >1/2 cup red wine vinegar
> >6 Tbsp. each bacon fat and flour
> >2 large onions, chopped coarsely
> >1 large carrot, chopped coarsely
> >3 stalks celery, chopped coarsely
> >3 cloves garlic, chopped finely
> >6 shallots, chopped coarsely
> >12 juniper berries
> >12 whole peppercorns
> >2 whole cloves
> >2 bay leaves, crushed
> >2 Tbsp. parsley, chopped
> >1 tsp. salt
> >1/2 tsp. each thyme, oregano, basil and rosemary
> >salt, black pepper and cayenne pepper to taste
> >
> >In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot,
> >shallots, celery, garlic, cloves and all of the herbs and spices. Bring
just
> >to a boil, immediately lower the flame and simmer for about 10 - 12
minutes.
> >Remove from the flame and let cool for 1/2 hour.
> >
> >Put the cup-up shoulder and giblets in a ceramic bowl and pour over the
> >marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning
the
> >meat several times each day.
> >
> >Remove the meat from the marinade and dry on toweling. Strain and reserve
> >the marinade.
> >
> >Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a
> >skillet melt the bacon fat and in this brown the meat, slowly on all
sides.
> >Sprinkle over with flour, stir and continue to saute until the flour is
> >absorbed and turns light brown. Add the strained marinade and simmer,
> >covered until the meat is tender (45 - 60 minutes). Correct the
seasoning,
> >simmer for 5 minutes longer and serve hot. Serves 6.
> >
> >
> --
> dillon
>
> "They don't make Jews like Jesus any more.
> They don't turn the other cheek, the way they done before.
> You could hear the honky holler, as he headed for the floor.
> They don't make Jews like Jesus any more."