Subject: Fried Mirliton
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 30 2002 - 08:33:56 EST
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F O O D F U N N Y
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Here's a great one from the prolific and mysterious "DRSPAGHETI":
Trying to control her dry hair, a woman treated her scalp with olive
oil before washing her hair. Worried that the oil might leave an
odor, she washed her hair several times. That night when she went to
bed, she leaned over to her husband and asked, "Do I smell like olive
oil?"
"No," he said, sniffing her. "Do I smell like Popeye?"
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T O D A Y ' S R E C I P E
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The vegetable of many names, mirliton is also known as chayote and
christophene. The only edible member of the gourd family looks like a
wrinkled pear, and although the skin and seed are edible, I prefer to
remove them because the skin can be stringy and the seed tends to be
bitter. Here's one way they cook it in Cajun country:
Fried Mirliton
1/2 cup (125 ml) all-purpose flour
1/2 tsp (2 ml) each salt, freshly ground pepper, onion
powder, garlic powder, and dried thyme
1/4 tsp (1 ml) cayenne pepper, or to taste
1/2 cup (125 ml) milk
1 egg
1/2 cup (125 ml) bread crumbs
2 - 3 mirlitons, peeled, seeded, and cut into strips lengthwise
Vegetable oil for deep frying
Combine the flour with the seasonings in a small bowl. Beat the milk
and egg together in another bowl, and place the bread crumbs in a
third bowl. Dredge the mirliton pieces in the flour mixture, then in
the milk mixture, then in the bread crumbs. Heat about 1 inch (2.5
cm) of oil in a large skillet over high heat to a temperature of 350F
(180C) and fry the mirlitons a few at a time until golden brown on all
sides, about 3 to 4 minutes total. Drain on paper towels and serve
immediately. Serves 4 to 6.
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