Text 10629, 117 rader
Skriven 2007-01-16 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Villee or Vilee
=======================
 -=> Quoting Hap Newsom to Michael Loo <=-

 -> "Veelee oder veelee, id mages no difference"

 HN> I wonder if I told you of my Korean co worker at the post office. He
 HN> wanted  to be more "american" so he changed his name...

Back when I was a banker one of my customers came to me and wanted to
change all his records, order new cheque books, visa card, debit card
etc.

He had just become a Canadian citizen and had discovered that his family
name should go last, not first. He changed his name from Massoud Ali
Mahomet to Mahomet Ali Massoud! I had been calling him Massoud for years
so I asked if I should have been more properly calling him Mr. Massoud
or else Mahomet. He laughed and said it didn't matter as he was used to
both. He then said most people called him Ali or Al. The Visa people
were thoroughly confused when they got my memo. I thought that after five
years he should just leave everything alone but he pointed out that his
old driver's licence better match his new passport. And that when using
his driver's licence as ID to cash cheques there had to be a match and
so on and so on.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Turkey And Hazelnut Soup
Categories: British, Soups
  Servings: 4

     15 g  Butter ( 1/2 oz)
      1 md Onion, chopped
    1/2 ts Paprika
    225 g  Turkey breast fillet, diced
    (8 oz)
    900 ml Chicken stock, or turkey
    stock (1 1/2 pints)
      1    Egg yolk
    150 ml Single cream ( 1/4 pint)
     75 g  Hazelnuts, toasted and
    finely chopped (3 oz)
      1 TB Chervil, chopped plus sprigs
    for garnish

Turkeys have been a fairly recent introduction to the British diet.
Although they have been known in Europe since the 16th century, they
have become extremely popular in Britain since the 1960's. Since then
roast turkey has become the most popular dish to celebrate Christmas and
Easter and has virtually replaced the traditional Christmas goose and
Easter lamb. This recipe can be made equally well with left-over roast
turkey.

Melt the butter in a pan, gently cook the onion and paprika for 5
minutes, until softened.

Add the turkey and stock and simmer for 5 minutes.

Liquidise. Add the egg yolk and cream.

Reheat very gently stirring constantly, do not allow to boil.

Add the hazelnuts and chervil.

Serve garnished with the additional chervil sprigs.

From: The British Food Trust

MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Watercress Soup
Categories: British, Soups
  Servings: 4

     50 g  Butter (2 oz)
      2 bn Watercress, washed, coarse
    stalks removed, chopped.
    approx  110g (4 oz)
      1 md Onion, chopped
     25 g  Plain flour (1 oz)
    600 ml Milk (1 pint)
    450 ml Chicken stock or vegetable
    stock (3/4 pints)
      6 TB Single cream

Britain's native watercress is still grown, particularly in Hampshire.
It has a tangy peppery flavour which works beautifully in soup.

Melt the butter in a large pan, gently fry the watercress and onion for
a few minutes until softened.

Stir in the flour and cook for a minute.

Stir in the milk slowly, and then the stock.

Bring to the boil, stir until thickened. Cover and simmer for 30
minutes.

Liquidise then add the cream and reheat gently without boiling.


From: The British Food Trust

MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... Pause to reflect on our blessings by eating nonstop for an entire day
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