Text 19562, 69 rader
Skriven 2007-08-25 22:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: hello 39
================
 RH> The day after we got back from our travels, we went out for supper.
 RH> Steve was thinking of going over to Uncle Bubba's but I suggested a
 RH> little Mexican place about 10 minutes from where we live.  He agreed,
 RH> and after supper, agreed that it was better than going all the way out
 RH> to Wilmington Island.  It hit the spot perfectly.

Report wanted! I really love the little ethnic places - Dave the Sas
has one near him that I enjoyed very much (it had tacos made out of
weird offal meats, which was wonderful - what could have been worked
on a bit was the thickness of the little tortillas, but then at least
one could tell they were homemade).

 ML> Arg! Does Steve not know that Italian sausage is, pretty much by
 ML> definition, pork sausage?
 RH> Not the ones we buy.  We buy a turkey version. The commissary changed

[g]

 RH> brands on us recently; I like the new ones better.  The heat level is
 RH> toned down just a bit, allowing the other flavors to come thru.

I beg to differ regarding the heat level. For me, anything short
of scorching homicidal hot improves the actions of the taste buds
rather than otherwise.

 ML> Tournedos Henry IV
 RH> That looks like something I'd either make only for super special
 RH> occaisions

Yeah, that's the whole point of the dish. Special occasion food.
See below for something that would be rare occasion food for me
but might be more routine for you.

  or enjoy while eating out and not worry about the fuss &
 RH> clean up.  I'd have to look for a salt pork substitute if I made them
 RH> at home. (G)

Corned beef fat or pastrami would be closest; otherwise
you could just omit.

Chocolate espresso ice cream
cat: dessert
yield: 3 qt

1 qt whole milk
1 qt half-and-half
12 egg yolks
2 c sugar
1 lb chocolate
10 Tb espresso powder

Melt chocolate in double boiler.

Cream yolks with sugar.

Heat milk, half-and-half, and espresso powder just
to the buggle. Remove from heat and let sit a few
minutes. Stirring constantly, strain the milk mix
into the egg-sugar mix, then return all to the pan.
Stir in the melted chocolate. Cook over low heat,
stirring, until slightly thickened. Remove heat and
let cool. Chill several hours, then process in
ice-cream maker.

Virginia Living, Aug 07

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