Text 13453, 57 rader
Skriven 2007-03-26 17:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pastrami etc 264
========================
 ML> I always wondered if lamb fat was extra unhealthy, as I
 ML> imagined it doing that to one's arteries as well.
 DS> Heh.  While you were imagining it doing that to one's
 DS> arteries, I was imagining it doing that to one's bowels.

Ah, bowels. Had a relatively large amount of foie gras last
week, and the bowels were shocked into stunned, well, not
silence, anyhow. And then after the meal of cabbage cream
soup, raw vegetables, assorted fatty sausages, and then
duck confit, well, I still haven't completely recovered.

 JW> We have discussed that possibility too. "Wahhh! You can't eat Buddy's
 JW> children!"
 ML> Hmm ... okay to toss them in the garbage but not to eat them.
 ML> There are refinements of civilization that she needs to learn!
 DS> Given the "refinements" common to civilization currently, I believe
 DS> she has already learned them.

pwn3d.

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

      Title: French Onion Soup (Great Chefs)
 Categories: Soups, Onion, Poultry, Cheese/eggs, French
      Yield: 4 Servings

      2 tb Oil
      2 md Onions
    1/2 ts Thyme
      2    Bay leaves
           Salt (to taste)
           Pepper, white (to taste)
      1 qt Stock, chicken
      6 sl Bread, French, toasted
      3 c  Cheese, Gruyere, grated

  Heat oil in a skillet and add the onions.  Cook and toss until clear.
  Add thyme and bay leaves.  Cook until the onions turn light brown.
  Add the chicken stock and simmer for 20 minutes. Add salt and pepper
  to the soup to taste.

  Pour into bowls, add croutons and top with cheese. Run under hot
  broiler until the cheese melts and begins to turn brown.

  (Hint: The better the cheese the better the soup. And the better
  cheeses are the ones that run over the side of the bowl and "crisp"
  up into a tasty treat all by itself.) M's note: the French generally
  don't use that much cheese.

  Chef Gerard Crozier, Crozier's Restaurant, New Orleans Source: Great
  Chefs of New Orleans

MMMMM

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