nevjoe

{Feel-bad-0002006A}

Keys, You Have those in the book. Joe<br><br>Post edited by: nevjoe, at: 2007/10/05 14:17

Tracy! What do you mean junk food. Thats fast food JUNK is not for me. A chop house is fine dineing and not cheap eather. About 40.00 for a Porterhouse. Wow! I'm stun that you were thinking I would ask about a good Restaurant and thought I wanted KFC. When I go to London in the spring I want to eat GOOD. Joe

<br><br>Post edited by: nevjoe, at: 2008/04/10 16:57

THIS FORUM IS TOPS. Learn and enjoy yourself in one great place. Melissa I want to thank you for the info. I have Photoshop 5 and I will see if it works with it. Thanks, Joe Karma for you.

Lovie I love that photo of Mango in that great looking busch/tree. He seems sooooooo happy out there. Great to see that, I love it. THANKS FOR SHARRING. Joe

<br><br>Post edited by: nevjoe, at: 2008/04/10 16:56

The middle of the work week beccy. It's called the hump day to some people. You know the kind I mean, Like people like me who had a misspent younth. Joe

Thanks Beccy. Sounds like a good place to eat. What is your favorite dish you order? How is the Restaurant Decor like. Have any good chop houses near you? (Steaks, pork chops,veal chops, large steak burgers, and so on) Joe

Write your favorite Recipes, or your favorite meal. Help out some of us who need new ideas about food at home or eating out. I’ll start with this one Shrimp with Marinara Sauce Shrimps! No matter which way they are made, they are very popular, but by far this is the most popular seafood dish in my restaurants. I wonder why? That’s easy! People love shrimp and so do I. The trick to cooking shrimp is not to overcook them, because the longer they cook the tougher they get. Generally speaking, shrimps cook within two to four minutes, and if you heed the warning I gave you about overcooking them, then you should have always nice voluptuous shrimps that taste great. The best shrimp to use for this dish is 16/21 size shrimp, because they have a meatier texture with more flavor, and they have a much better appearance. DON’T buy fresh water shrimp unless you do not like the taste of shrimp. 1 pound jumbo shrimp, peeled and deveined 3 cups marinara sauce (use my recipe) 4 ounces clam juice 1 cup Italian parsley, chopped coarsely ½ cup basil, chopped coarsely 2 tablespoons red pepper flakes (optional) 1 pound linguini pasta In a large saucepan prepare the Marinara Sauce. In a large pot add water ¾ and bring to a boil with salt in the water. When sauce is almost completed, add pasta to the water and cook al dente. When sauce is completed, raise temperature to the high, and add clam juice, shrimps, ½ the parsley, basil and red pepper flakes. Drain pasta well, and return pasta back into the pot, now add the sauce with the shrimp and cook for a few minutes, mix well, and serve in a large pasta dish. Top off dishes with the rest of the parsley. Marinara sauce When it came to eating this sauce, my kids would say, “ We're not eating that lumpy red sauce.” I would say “Just put the tomatoes on the side,” but my daughter Jo Jo would make it impossible for the rest of us to eat. (I would feel like Jackie Gleason when he said, “ BANG, ZOOM, to the moon your going”) To put it mildly, they weren't the biggest fans of this sauce. Marinara Sauce, is a sauce used both alone or used in other recipes. When I make this sauce I make it in big batches so I always have it on hand in the refrigerator or the freezer. When recipes call for some tomato sauce and you want some body wit pieces of tomatoes then use this sauce. If you need a smooth sauce use my “Mother sauce” in this book. This sauce is cooked fast using the higher heat setting, and stirring the sauce often so it won’t burn. 2 cans plum tomatoes, hand crushed 2 tablespoons garlic, chopped coarsely 1 medium onion, chopped fine 2 tablespoons olive oil 1 teaspoon oregano 1 teaspoon basil, chopped salt and pepper, to taste 1 teaspoon red pepper flakes (optional) ½ cup Chianti wine (optional) In a 6-quart stockpot on medium-high heat, add the oil and onions and cook until the onions turn translucent, then add garlic and cook until garlic turns light brown. Now add the tomatoes and bring to a boil while stirring occasionally. Reduce heat to a high simmer and add basil, oregano, red pepper flakes, salt and pepper. Cook for 20 to 30 minutes. Note: If you like a sauce with bold flavor, add the wine after the garlic browns, and let boil for 2 minutes before adding in the tomatoes. Joe {Feel-good-000200BB} Tomato Sauce Neapolitan “Mother Sauce” Why I call this the “mother sauce” is because this is where it all starts. This sauce is my main or work sauce, both home and at the restaurant. Once you have a sauce that is so wonderful as this sauce is, you will use it with so many other recipes. If you make and keep this sauce available at all times either fresh or frozen you will be able to have an important ingredient needed in so many Italian recipes. When you reading a recipe and it tells you to add a can or cup of tomato sauce, you won’t have to hurry up and make it, because you will be able to use your own homemade sauce. I Know! “Every Italian says they make the best sauce”, but I’ll put this sauce up against the best of them. It’s unbelievable how many of my customers ask to buy my sauce to take home with them, from my restaurant. I don't have the brag; there are plenty of people who do it for me. 4 cans 28oz. crushed plum tomatoes 1 can 28oz. ground tomatoes 2 cups veggie mix (use my recipe) 2 cans 6oz tomato paste ½ cup Chianti wine (optional) 1 stick butter, room temp 2 cloves garlic, chopped 1 tablespoon olive oil ½ cup Italian parsley, chopped fine 1 tablespoon fresh basil (optional), chopped fine 1 tablespoon salt ½ tablespoon black pepper Heat a large pot 8-quart or larger, on medium add oil and sauté garlic and parsley until garlic turns light brown. Raise heat to high and add wine then veggie mix and stir together for 1 minute. Add all tomatoes and bring to the boil stirring occasionally. Reduce heat and simmer sauce stirring occasionally for 1 hour. Stir in tomato paste plus one can of water, bas’ , salt and pepper and cook for another 45 minutes. Slice up butter and add to sauce ,stirring until butter is total incorporated into sauce. Note: It’s best to let the sauce settle or even cool before using. Did you ever hear that the sauce always taste better the next day? Well if you didn’t, let me be the first to tell you. It Does. When possible, let sauces refrigerate overnight and reheat very slowly when needed. By making and eating this sauce you can consider yourself part Italian. NOW YOU MAKA THE BEST SAUCE.<br><br>Post edited by: nevjoe, at: 2007/10/04 19:17

Good day Keys, and you sound sooooooooo up today. Thats great, and I hope all the rest of the gang has your feeling, I do. Joe {Feel-good-000200BB}

You can have my male guys but they are all Gay. I wish I had a fudge cake, with plenty of hot chocolate syrup on top. Joe

Top shelf Kristin. You have a wonderful winning party in the Sunset of Hawaii with a drink in one hand and your guy in the other. GOOD FOR YOU. Joe {Feel-good-000200BB}

Nightie night. Joe

Welcome to the family. You are a part of a great forum. WE need plenty of posts and photos. Lots of luck. Joe

Good mind. Joe

Thats got a nice ring to that,hump day Joe

Welcome Sarah. Sorry about your troubles. I can't even think how you got through it. If I can help, please just ask, and I'll try my darn to help. Joe

I'll come there Kristin for hot chicks not the heat, although I could always like body heat. Joe

If you don't rain, maybe you live in the wrong area. Come to Florida and swet your bunns off. Joe

Welcome Stuart to the forum. I love your rock, and was wild over the monkeys. I am somewhat afaird of hights so it was a little shocking at times. You have gotton good advice already, so I just wanted to say, Hey Joe

Welcome Joey to the forum. Sounds so good knowing you are a new Grey owner. The most important thing to know is to have a lot of pastions with him. Some say hold him a lot others say not too much. So it is a big debate with a lot of thing to do. You have to ask certin questions with us but you need to do a lot of reading. This a good site to start at. http://www.africangreys.com Joe

You had your cosmetic surgery and found out the the left breast ia a D your right is a B. I wish I could have some FRMALE models, with just hat on only in the hot tub Joe

kiwibarb12 Sorry, but you guys must have some unbelievable large homes. It's ok for you guys but in my household it doesn't fly. The more these KEYS are being use the less people intermingle. This forum brings people together through words, but I would rather talk in person to see the words being said with emotions and expressions. I like a joke, but I like it better when I can see someone expressers it in person. My children raise their kids the way they see fit, BUT when I’m around it’s different, they respect my ways as I did with my parents. The main thing is communication between us guys, and I talk to my grand kids like they are my grandchildren. Don’t misunderstand me, I am their pal and get down to their level, but I don’t allow them to be some of the kids today. I teach all my family how important intermingling is between. All doors open (Except bathrooms and parents bedroom) always and no one a loner with these video games and computers. This 2007 is fast and I need to have them safe and aware of this time, in this crazy country with all the ME PEOPLE in it. Sorry for the soapbox. This subject is very close to me. Joe<br><br>Post edited by: nevjoe, at: 2007/10/03 17:53

Look at the time stamp Mr. Tech. Good day to all including Guests. Guests! Sign up, we want new faces. Joe