Text 13667, 76 rader
Skriven 2007-04-03 09:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badfisssh 303
=====================
 -> No, I just sacrificed the ability to throw. I can still
 -> play bowed musical instruments, as the motion involved
 -> is different.
 RH> Fortunately.  I just hope you never need to throw the violin.

Did once.

 -> I hit a home run once. On a random swing. That was playing
 -> in graduate school. Wonder how that pitcher felt.
 RH> About like Koufax every time Bob Ueker(sp) dinged one off him, no
 RH> doubt.   

How many times did that extremely unlikely-sounding event
take place?

 -> Not so sure about that. Telemann wrote that stuff for money.
 -> I'd bet that he would just as soon have had his dinner in
 -> peace rather than having to listen to it.
 RH> He would much rather be able to afford dinner, methinks. If the price
 RH> of someone else paying for the munchies is a little sopoforic music,
 RH> somehow I don't think he would have minded.

But if he had half the aesthetic sense that God gave him,
he'd have eschewed it for his own meals.

 -=> Ruth Hanschka said to Ruth Haffly <=-
 ->  RH> just did it for fun. Oddly, there were professional violinists on both
 ->  RH> sides of the family tree.  Neither is a direct ancestor, but it's a
 ->  RH> strange coincidence.
 -> So do you play the violin?
 RH> I know which end has the tuning pegs, but that's about it.  It's just
 RH> weird that there were two guys who both played for a living.  Then

It's weird that there are any people who play for a living.

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

      Title: Salt Cured Leg of Lamb (Spekemat)
 Categories: Lamb, Norwegian, Scandinavia
   Servings:  6

      3 lb Salt
      4 qt Water (less if the leg is
           -smaller)
      1 tb Sugar
      8 lb Leg of lamb

  You will need a large saucepan and a large crock.  Dissolve the salt in the
  water to make a brine.  Add the sugar.  Put the leg of lamb in a large
  crock and pour enough brine over it to cover it completely.  Put a weight
  on top to keep it underwater. Leave to take the salt in a cool pantry (not
  below the freezing point, or the salting process comes to a halt) for 2
  weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.)

  Take the leg out after the allotted time and rinse thoroughly so that you
  do not get too salty a rind.  Hang it out to dry in a well-aired cool
  pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from
  flies.  It will be dry, delicious, and ready to eat in 2 to 3 months.

  Serve, sliced very thin with a sharp knife, as part of an indoor picnic
  meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the
  Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap
  around each morsel.  A bowl of sour cream and some fresh raspberries can
  follow as a replacement for Norwegian cloudberries.

  Yield:  3 to 5 lbs dried meat.  Allow 1/4 lb of dried meat per person.
  Time:   Start 3 months before you need it; 20 minutes

  From:  "The Old World Kitchen - The Rich Tradition of European Peasant
  Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
  Cooking Echo, 7/92

MMMMM
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