clinging to the wreckage: Death threats on Chisme.

Monday, 18 August 2008

Death threats on Chisme.

Well they say that you know when you've got to the root of a problem because you start to hear the screams...

This comment has just been posted on the Riodulcechisme.com

"If she keeps running her mouth, "Local Justice" might shut her mouth permanently."
DonGato
Super Senior River Rat

What can I say... a group of the self-styled 'locals' feel that school-yard name calls, bullying and threats of violence add to their credibility.

3 comments:

Don Gato said...: If you did some research instead of dreaming up your facts you might get more constructive comments.

You asked to be removed from our Forum because no one agreed with your drivel.

Now you are back, with your own site writing fantasies again.

You would be a good prospect for The Enquirer, or you could go back to posting your recipes and stay out of things you obviously don't understand.

Good to know that even though you don't have the cajones to post anymore, you still read our Forum, and our website, since the only correct information you published was nearly plagiarized from our site.

I don't know what part of Kansas you came from but I think you should go back. After all this place is much too dangerous for a person of your high culture and sensibilities.; 19 August 2008 at 15:41
Don Gato said...: You misunderstood what I said Gerry. I was talking about the Local Cruisers who live at Mario's marina. It seems you are not real popular with your neighbors. Your not very popular with the other cruising blogs either.; 20 August 2008 at 06:01
Don Gato said...: You misinterpreted my statement. I was speaking of your neighbors at Mario's. I've heard several comments from people who live there that you need to be put out of your misery.

Why don't you get a life and stop meddling in things which you obviously have no knowledge.; 20 August 2008 at 06:12

Post a Comment

Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.