Text 15194, 109 rader
Skriven 2007-05-10 06:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: French food 482
=======================
 ML> better, several. I seem to remember that the schnitzel was pretty
 ML> industrial and the potatoes watery. It has an arrangement with one
 ML> of the big Bavarian breweries, so the beer at least is authentic.
 RH> None of us had the beer

Ha. Figured.

 ML> There's a Hofbrauhaus in Springfield, not too far from Clean
 ML> Dave's place, where the food is somewhat better - the goose
 ML> tasted. Also, should you find yourself in Boston, Jacob Wirth
 ML> still serves decent (heavy) German food.
 RH> IF we ever find ourselves in Boston and you're not there to give us
 RH> the grand tour, I'll keep that in mind.

Clean Dave is within half an hour of the place. I hope he
doesn't mind my de facto volunteering him for the guide thing.

 RH> I've not been to France and probably the closest I've come to French
 RH> food is crepes. (G)

You'd be surprised. I'd bet you've had something such as the
recipe enclosed, which is French enough.

 ML> Oddly, there are a couple places outside Baltimore that are
 ML> said to serve decent German food. If we can get past our urge
 ML> for Maryland seafood, perhaps an expedition could be rounded
 ML> up to investigate.
 RH> Sounds good to me.  We'll be coming in on Thursday so maybe Thursday
 RH> night?

Dale seems to be on this one. He was looking at a pub type
place called Blob's Park (great name, eh) for Friday. It
has the advantage (disadvantage for you) of being largely
a boozerium; it has the disadvantage (to me; not, perhaps
to others) of having nightly folkdancing; and it has the
general advantage of being fairly cheap.

[re sour-and-rotten]
 RH> Looks similar to what I do but I add juniper berries to the marinade
 RH> mix and use red wine vinegar.  I also eliminate the salt; tastes just
 RH> as good without it.

Ich hasse juniper berries! And a touch of salt, to me, is needed.
Not a whole lot, just a bit.

 -=> Ruth Haffly said to Hap Newsom <=-

 RH> Now that's a new one on me.
 
They're afraid of someone bringing contraband in, whether
that be booze or nitroglycerin.

 hn> Root beer we have plenty of varieties to choose from, and even a few
 hn> birch beers as well...but for really good birch beer and ginger beer
 hn> you can go north to Canada...it's quite popular in British Columbia
 hn> (or was last time we went!)
 RH> OK, that's interesting.  We nevr found it outside of the northeast,
 RH> especially Pennsylvania.

I've seen birch beer (originally typed bear) mostly in the
northeast (especially New England), but it does occur in
Canada pretty regularly. Who was the genius who originally
decided to make a drink out of a tree?

 RH> BTW, I thought of a reason you can use with Anne to get her United
 RH> ticket--tell her you want to see some Shipp mates. (G)  Think she'll
 RH> fall for that?

I'd say that would make her definitely forbid it!

Moelleux au chocolat
Cat: dessert
Servings: 4

280 g bittersweet chocolate (60% cacao minimum)
125 g icing sugar
100 g butter
80 g flour
2 eggs
4 small buttered souffle molds

Melt 200 g chocolate with the butter in a double
boiler. Mix well.

Beat the eggs with the sugar until fluffy. Mix
with the chocolate. Sprinkle in the flour, mixing
delicately. Pour into prepared molds and bake at
210C/425F for 10 min. The cakes should be crisp
on the outside and still creamy and liquid inside.

Use the point of a knife to disengage from the
molds; arrange on warm dessert plates.

Melt the rest of the chocolate and decorate the cakes
with it. Serve with a scoop of vanilla ice cream.

Le bon accord : Aurelien Gandre, our wine expert,
says "the wine is under two constraints: first, the
bitterness of the chocolate; also, the density of
the dessert. Serving with ice cream creates a
contrast on which a sweet Cotes du Rhone, such as
a Rasteau, rides magnificently. A sure-fire value:
Domaine de la Soumade."

Source : www.CuisineAZ.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)