Text 13005, 72 rader
Skriven 2007-03-14 01:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: stuff 218
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 ML> Did they make caribou with mint sauce?
 JW> Nope. They made mint tea and ate their caribou plain.
 
 JW> soy sauce. It is a staple today in every Inuit home
 ML> Sushi!
 JW> Whenever they come to Yellowknife for conferences or to go to school
 JW> it seems every Inuit heads straight for our Japanese restaurant to
 JW> check it out. And they universally like sushi.
 
 ML> Quiz time. What's bogus about this Boswell person's implication?
 ML> Man is a cooking animal. The beasts have memory,
 ML> judgment, and all the faculties and passions of our
 ML> mind, in a certain degree; but no beast is a cook.
 JW> That man can be an animal but not a beast?

Well, that's true, but the main speciousness is that
it reduces our nonbestiality to our ability to cook.
So there's nothing to say that Mr. Reindeer over here
would be less than human if he had a source of fire,
so he could make his roast vegetables.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Ajvar (Roasted Peppers and Eggplant)
 Categories: Ethnic, Appetizers
      Yield: 6 servings

     12    Fresh red New Mexican chiles        2 tb Lemon juice
      4    Medium eggplants                    2 tb Red wine
    3/4 c  Olive oil or corn oil                    Salt/pepper to taste
      1    Large onion, minced                      Parsley for garnish
      3    Large garlic cloves, chopped

    Roast the peppers and eggplant over charcoal or gas flame, or bake in a
  preheated oven at 475 deg. F until the skins are blistered and black. Place
  the roasted vegetables in a paper bag and let them steam in their own heat
  for 10 minutes. Peel off and discard the burnt skins along with the stems
  and seeds. Mash the pepper and eggplant pulp together to form a homogeneous
  mass, either smooth or slightly chunky, as desired.
    Heat 3 tablespoons oil in a large skillet and saute the onion until very
  soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir
  in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into
  the mixture, stirring constantly to incorporate all the oil. Add lemon
  juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and
  garnish with parsley.
    Serve as an appetizer spread on thick slices of country-style white
  bread, or flat pita bread, or use as a side dish to accompany grilled or
  roasted meats.

  Source: Chile Pepper Magazine, original poster unknown

-----

 ML> There are professions that really are designed for single people.
 ML> Steward(ess)ing, surfing, and so on.
 JW> Travelling minstrel?

Ermh.

  A wand'ring minstrel I, a thing of threads and patches
  Of ballads, songs, and snatches, and dreamy lullaby ...

  -- The Mikado

I did a tour of Mikado that was so wonderful that people are
still talking about it 20 years later. The most notable thing
was the clarinet section, who were probably at the time the
two most beautiful women on the planet. Unfortunately, the one
I liked snored like a buzz saw.
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