• Today in History - 1374

    From Dave Drum@1:2320/105 to All on Thursday, June 23, 2022 06:19:00
    DANCING IN THE STREETS CAUSES ALARM IN GERMANY: In the German town of Aix-la-Chapelle, people begin jumping, twirling, twitching, and
    hallucinating, all of it seemingly out of their control to stop, and
    some "dance" until they drop. The so-called "dancing plague" will
    spread to other cities and later be blamed on mass hysteria or
    bacterial infections.

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

    Title: Bangkok Dancing Prawns
    Categories: Oriental, Bbq, Seafood, Pork, Herbs
    Yield: 2 Servings

    4 Jumbo or 8 lg fresh shrimp;
    - heads removed
    6 oz Crabmeat; minced
    1/2 lb Ground pork
    2 ts Garlic salt
    2 tb Cilantro; chopped
    2 tb Oyster sauce
    1 tb Sugar
    1 tb Soy sauce
    4 Long wooden skewers; soaked
    - for 20 minutes (4 to 8)

    Wash and dry the shrimp. Leaving the tail and shell casing
    on, slice the inside curve of the shrimp down the middle,
    making sure not to cut through the shell casing on the
    back. Gently pull out the vein from the inside.

    Carefully thread skewer from the open end of the shrimp
    through the tail, taking care not to break through the
    back casing.

    In a bowl, mix crabmeat and pork together and then mix in
    all other ingredients, forming a moist ball.

    Place about one teaspoon of the pork-crabmeat mixture
    inside the open part of the shrimp, and then fold the
    shrimp around the mixture, not closing it completely, but
    with some of the pork-crabmeat mixture showing.

    Heat a lightly oiled grill or large pan to medium-high,
    and place shrimp on the grill on one of its shell sides,
    grilling for a minute or so until grill marks appear. Turn
    to the other side, again grilling until the marks appear.

    Then baste the pork-crabmeat mixture with coconut curry
    sauce (recipe below), and grill, pork-crabmeat mixture
    side down for 8 minutes or so, until you are sure the pork
    is cooked through.

    Remove from grill and serve with white jasmine rice and a
    Thai or Vietnamese dipping sauce.

    Recipe By: Chef Boonsuib Thomawong

    Adapted from Chef Boonsuib Thomawong's chef's special at
    Bangkok Villa Restaurant

    February 15, 2001 / The Lakeland Ledger

    Yields 2 servings

    From: http://www.recipelink.com

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  • From Dave Drum@1:3634/12 to All on Saturday, June 24, 2023 04:19:00
    24 June 1374 - DANCING IN THE STREETS CAUSES ALARM IN GERMANY:
    Originating in Aachen, Germany, in 1374, the world’s worst outbreak of dancing mania quickly spread to towns in Belgium and the Netherlands
    along the Rhine River.

    Afflicted villagers took to the streets by the hundreds, dancing to
    music nobody else could hear. Whether their writhing, jerking movements constituted dancing or something else entirely, those affected were
    seemingly in a trance, unable to control their bodies.

    Onlookers spoke of the dancing maniacs as wild, frenzied and
    hallucinating. Some dancers screamed and cried out in pain, but they
    couldn’t stop.

    Barely able to eat or sleep, they danced until their bloodied feet could
    no longer hold them up, whereupon they collapsed with exhaustion.

    The dancing mania went on for weeks, affecting thousands of people.
    Then, almost as suddenly as it had started, it ended.

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

    Title: Gandy Dancer Cake
    Categories: Cakes, Desserts, Fruits, Dairy, Nuts
    Yield: 10 Servings

    3 tb Butter
    1 c Granulated sugar
    1 lg Egg
    1/2 ts Vanilla
    1 c A-P flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1 3/4 c Diced, pared apples
    1/4 c Walnuts

    MMMMM-----------------------CARAMEL SAUCE----------------------------
    1/2 c Brown sugar
    1/4 c Butter
    1/4 c Cream
    1/2 ts Vanilla

    Set the oven @ 350ºF/175ºC.

    Grease the bottom of a 9" springform pan Set aside.

    Cream the butter and sugar together. Add the egg and
    vanilla and beat well.

    Whisk flour, baking soda, salt, cinnamon and nutmeg
    together in another bowl.

    Make a well in the dry ingredients. Add wet ingredients
    to the mix.

    Add the apples and nuts to the batter. Scrape into the
    prepared pan. Bake for 20 minutes or until top springs
    back when touched. Cool 5 minutes before removing the
    ring from the pan.

    Top with the caramel sauce.

    MAKE THE CARAMEL SAUCE: Blend brown sugar, butter and
    cream together in a saucepan. Cook over medium heat
    until it boils and thickens, stirring frequently. With
    a cup of water and a pastry brush, brush water onto
    the sides of the pan a couple times to wash any
    un-dissolved sugar crystals back into the sauce.

    Add the vanilla.

    Slowly pour the warm sauce over the warm cake letting
    the sauce soak into the cake.

    Serve with caramel whipped cream.

    RECIPE FROM: http://hungrybrowser.com/phaedrus

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