Text 16541, 80 rader
Skriven 2007-06-09 23:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Onions 621 rep
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Send some crabs, oysters and crayfish

 ML> As the far frozen north becomes affluent from mining revenues,
 ML> it may actually make sense to truck in exotic foods. And as
 ML> you apparently have a nifty service in First Air, it might not
 ML> be so difficult.
 
We're already seeing a lot of things today that weren't available
15 years ago: live oyster, crab and lobster, sashimi grade fish,
bunches of fresh herbs, fresh crimini, portobello, shiitake, oyster
and enoki mushrooms, six kinds of hot peppers, coconuts, mangos,
figs, dates, durian and pineapples to name a few.
                                     
And a greater variety of European cheeses. Last week I discovered
three new Goudas on display: small blocks of Lanadara with chilies
(the label said met sambal) made by the Vandersterre Groep in
Holland who also made the Prima Donna leggaro and maturo. Lanadara is
flavoured with different herbs and spices: Mustard, Garlic, Cumin,
Pepper, Walnuts, Herbs, Nettles, Sambal, Olives & Tomatoes, and
Ramson.

I found the gouda well aged, quite hard and very flavourful. The chile
flakes were numerous and pungent. Now I like Pepper Jack and I like
spiced gouda (caraway) but sambal gouda is just wrong. I don't care
if Holland once had an Indonesian connection, chilies just don't
belong in gouda. But I didn't realize that until after I tasted it.
I would love to try some of the others though, especially the nettle
and ramson ones.
                                                  
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Twice-Baked Gouda-Stuffed Potatoes
 Categories: Vegetables, Side dish, Bacon, Potatoes, Cheese
      Yield: 8 Servings

      4    Baking potatoes
    Vegetable oil, (optional)
  1 1/2 c  Shredded Gouda cheese
    1/2 c  Sour cream
      2 tb Butter
      2 tb Chopped green onion
      1 tb Chopped fresh parsley
      2 ts Prepared horseradish (opt.)
    Salt & pepper to taste
      4 sl Bacon, cooked crisp and
    -crumbled
    Garnish: minced fresh parsley

  Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired,
  rub with a little vegetable oil or vegetable shortening. Prick in
  several places with fork. Bake in preheated oven for 1 hour. Reduce
  oven temperature to 350 degrees F.

  Cut potatoes in half lengthwise and allow to cool long enough to
  handle. Hold with a thick potholder or oven mitt and scoop out flesh
  with bowl of spoon, being careful to leave shells intact (about
  1/4-inch thick). Add 1 cup of the cheese, plus the sour cream,
  butter, onion, parsley, horseradish (if using), pepper and salt, to
  the potato flesh. Mash with potato masher or beat until smooth in an
  electric mixer.

  Fill potato shells with mixture; sprinkle with remaining cheese.
  Bake at 350 degrees F for 20 minutes. Sprinkle bacon over potatoes
  for last few minutes of baking. Garnish with plenty of minced
  fresh parsley.

  From: Joan Macdiarmid   Date: 21 May 98

MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)