Text 12025, 65 rader
Skriven 2007-02-18 22:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Book 84
===============
 DS> But having just read the Wiki article, I have to agree with you that
 DS> the article has to be a hoax.  It hurts my head to imagine that 
 DS> it could be otherwise.

Of course, considering the idiocy of the English majors
we get these days, that doesn't go without saying. But
it's still a hoax, because of

 ML>  Although the book was originally criticized for having a loose
 ML>  plot and poor characterization ...

I get so mad at people who post false or stupid info on the
Internet I could eviscerate 'em ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salade Correzienne
 Categories: Starters, Salads, Meats, French
      Yield: 9 Servings

      3    Geziers confits (preserved
           -duck gizzards)
    1/2    Magret de Canard fume'
           (smoked duck breast)
    100 g  Lardons (smoked belly of
           -pork cut into fingers
           - 1/4"x1/4"x1") fried in
           - goose fat or oil)
     12    Peeled walnuts, fried
           Croutons
      1    Head curly chicory (Frise')
      1    Head Batavia/Scarolle
           Vinaigrette made with walnut
           -oil and lemon juice.

  The confit is available in tins, and should be sliced fairly thickly.
  Smoked magret may possibly be available, or at a pinch, a slice or
  two of smoked raw ham could substitute. If you use magret, slice it
  very thinly. Lardons are cut from smoked belly of pork. I have seen
  this in delicatessens as prepared under the name of "gerauchte
  bauchspeck". Cut the lardons so that the 1" length is taken from the
  thickness of the belly. Fry them in a little oil till the fat has run
  out and they are lightly browned. The walnuts should be peeled by
  dropping the shelled kernels into boiling water for a minute or so,
  then refreshing in cold water. Peeling is fiddly but well worth it.
  Fry them in the fat from frying the lardons (Beware, they burn very
  easily).

  Wash, spin and tear the salading in the usual way, and prepare the
  vinagrette with walnut oil, lemon juice, mustard, salt and pepper as
  usual. Seasoning is quite tricky. We fried the lardons and walnuts in
  advance, then the croutons at the last minute, tossing the lardons
  and walnuts just for a second or two to reheat. Mix cold ingredients
  (salading, magret slices and confit slices). Add hot ingredients and
  vinaigrette. Toss well and serve at once.

  Off the inert net - source unknown. Recipe resembles what I have
  had in the Correze (M's note). I'd have suspected the golem that
  pointed to gohlam, but the misspelling of gesiers, the nonuse of
  accent marks, and the variant names of escarole lead me elsewhere.

MMMMM
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