Text 11817, 136 rader
Skriven 2007-02-15 10:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: various 64
==================
 -=> Ian Hoare said to Burton Ford <=-

 >I owe you a few marks on you American Slang score..... the above paragraph
 >reads as pretty good AS....... and I don't mean in a derogatory way
 IH> Thanks!! Praise indeed. To paraphrase RAH "Call it protective
 IH> coloration in action"

Well, I'm gobsmacked.

 IH> Argan oil is an oil used in the Maghreb (french name for the ex french
 IH> colonies in North Africa). There's something slightly bizarre about it
 IH> - like oone of the expensive coffees, the ????? of which it's made it
 IH> has to pass through the digestive apparatus of some animal before being
 IH> pressed. Or maybe I'm entirely wrong. I may get round to looking it up
 IH> before pressing the "send" button. 

That's right. It's unclear whether the second-hand argan fruits are
the proper source, however, of the edible oil.

 IH> Boletes is the mycophage's word for fungi of the Boletus family

I could have used the term "porcini," only in the making of
the list I forgot it.

 IH> Bresse Chickens are raised around the town of Bresse in Burgundy.

I will admit I've not had them on their home turf - just in Paris
and (from frozen) in the U.S. - always, at what in my opinion is
an extortionate price.

 >yet, I feel I have had more, and better, experiences than the average run
 >of people in my social strata. 
 IH> I'm sure you have, Burt.

Quite likely. I think most of us here fall into that category.
I've been blessed or cursed with more opportunities and more
irresistible curiosity than others, so I'm at the end of the
spectrum even for here.

 IH> I can enumerate at least a dozen food items that are considered
 IH> expensive exotica here in Europe (or in France, anyway) which are
 IH> completely commonplace for you in the (northern) USA. I put in the
 IH> parentheses, because I'm not sure for example, if conch meat ever makes
 IH> its way north.  

Conch meat, for example, can be had here but exclusively in the
frozen state. Fairly expensive, but I can claim to make as good a
conch chowder as any restaurant in Florida.

 IH> I could possibly produce a similar sort of list of items which are of
 IH> mythic status here in Europe - and which would be incredibly hard to
 IH> get, if possible at all, but of which you might wonder why they had
 IH> even been considered for inclusion. 

I believe that it was Soltner who always took peanut butter back
when visiting his family in France. And when I visit my Italian
friends, I am requested to bring Good Seasons dressing mix and
Coffee-Mate.

=
Aside to all:

Here's part of a Wikipedia article on a famous book. It was
the featured article of the day for February 11.

 Although the book was originally criticized for having a loose
 plot and poor characterization, it remains popular worldwide
 even sixty years after its first publication primarily for the
 enhancing illustrations and effective pacing. 

Can you guess what the book is?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Duck With Pine Nut Wild Rice
 Categories: Mexican, Poultry, Game
   Servings:  4

      1 x  Apricot Basting Sauce; *
      1 x  Duckling; 4 1/2 to 5 Lbs.
      1 x  Pine Nut Wild Rice; Below

MMMMM------------------------PINE NUT WILD RICE-----------------------------
    1/2 c  Wild Rice; Uncooked
      2 tb Green Onions/Tops; Sliced
      1 ts Margarine Or Butter
  1 1/2 c  Chicken Broth
      2 oz Pine Nuts; Toasted, 1/2 Cup
    1/2 c  Pears; Dried, Chopped
    1/2 c  Currants

  *    See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside.
  Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a
  shallow roasting pan.  Brush with Apricot Basting Sauce. Insert meat
  thermometer so that the tip is in the thickest part of the inside thigh
  muscle and doesn't touch the bone. Do not add water and do not cover.
  Roast, brushing with the sauce 2 or 3 times, until thermometer registers
  180 to 185 degrees or drumstick meat feels very soft when pressed between
  fingers, 2 to 2 1/3 hours.  Serve with Pine Nut Wild Rice.

  PINE NUT WILD RICE:

  Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan
  over medium heat until onions are tender, about 3 minutes.  Stir in broth.
  Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until
  wild rice is tender, 40 to 50 minutes.  Stir in pine nuts, pears and
  currants.

  Source unknown

MMMMM

---------- Recipe via Meal-Master (tm) v8.00

      Title: Apricot Basting Sauce
 Categories: Fruits, Sauces, Mexican
      Yield: 2 servings

    1/2 c  Apricot Jam                         1 T  Honey
    1/4 c  Apricots; Dried, Fine Chop          1 t  Worcestershire Sauce
    1/4 c  Dry White Wine

  Heat all ingredients over low head, stirring occasionally, until jam is
  melted.

  Makes about 1 cup of sauce.

  Source unknown

-----

Can you guess now? All I will add is that the article is an
almost complete hoax.
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