Text 11662, 80 rader
Skriven 2007-02-10 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: ELECTRIFYING 40
=======================
 -=> Quoting Carol Bryant to Michael Loo <=-

 CB> Epicureans pay $25,000 each for 10-course culinary extravaganza

 CB> 3 1/2 ounces of Perigord truffles worth about $350 onto each plate.

Gross excess. Indecency! One could eat and drink very, very well 50
times for that amount and appreciate each special dish or bottle of wine
all the more by savouring them one at a time.

 CB> Fortune 500 executives, a casino owner
 CB> hedge-fund managers

 CB> safety concerns after the New Year's Eve bombings

Now it all makes sense. Bait for the trap. Exterminate all the useless
parasites. [g]


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile-Head Low-Fat Vegetarian Kishke
 Categories: Spice, Low-fat, Sausage, Vegetarian, Chilies
      Yield: 1 Servings
 
      4    Stalks celery, chopped
      2    Carrots, grated
      2    Onions, peeled and minced
      2 c  Water
    1/4 c  Oil
      4 c  Matzo meal
      1 tb Paprika
      2 ts Garlic powder
    1/4 ts Pepper
      1 ts Salt
      2    Habaneros, finely chopped
 
  Not everyone will relate to this but kishka was a treat from my youth
  in New York that I haven't had in years. It was greasy and came in
  some type of sausage casing and we had slices as a side dish. It was
  also called stuffed derma which I guess means stuffed skin which makes
  sense.
  
  I found this lowfat veg version today, added habaneros and it was
  great. I'll leave the source on the recipe, the only things I changed
  was I added the habaneros (two) and halved the celery (used 2 stalks).
  Try this - it does not taste like what it's made from, it's one of
  those recipes that becomes something new when it gets all mixed
  together. Erica
  
  This vegetarian kishke (stuffing-like mixture) is sure to please
  guests at your next Passover seder.
  
  Preheat oven to 350 degrees.
  
  Mix all the ingredients together in a large bowl.  Spoon 1/4 of
  mixture onto a large piece of aluminum foil.  Roll mixture in foil
  into an 8-inch cylinder.  Do the same with the remaining mixture to
  form four 8-inch cylinders.  Place cylinders on cookie sheet and bake
  in a 350-degree oven for 45 minutes.  Turn cylinders over and bake 45
  minutes longer. Remove foil and serve kishke sliced and warm.
  
  From: "The Lowfat Jewish Vegetarian Cookbook" by Debra Wasserman.
  Published by The Vegetarian Resource Group.

  From: Naughyde Date: 05 Mar 97 Chile-Heads List Ä
 
MMMMM

Cheers

Jim, in Yellowknife




... Even moderation ought not to be practiced to excess.
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