Text 19658, 109 rader
Skriven 2007-08-27 06:37:00 av Dave Drum (1:10/345)
     Kommentar till en text av BURTON FORD
Ärende: Candy Bars
==================
On 08-12-07 BURTON FORD Scribbled to DALE SHIPP about Re: clean/dirty 

BF>ML> To the Moon, er, Milky Way, Shenk!

BF>dsh-> That makes me recall something about language changes. When
BF>dsh-> we  were in England, we discovered that the names of candy bars
BF>dsh-> there were different from the names of the same bar here.
BF>dsh-> I don't recall all  the distinctions, but am pretty sure
BF>dsh-> that the American Milky Way was called a Mars Bar over
BF>dsh-> there. There were others that were essentially the same
BF>dsh-> bar with a different name.

BF>Whup!

BF>I think Mars Bars had two big whole nuts [almonds?] on top.   The
BF>filling was somewhat the same as Milky Ways, but I can't remember for
BF>sure.  Milky Ways had no nuts.  A tanish sweet body, with a sticky
BF>gooey caramel layer on top, all covered with chocolate. 

BF>Geeeeese! Haven't had either in years.   Gotta find some and have a
BF>sliver or two.

Mars does/did have almonds on top. 3 Musketeers had (allegedly) three 
different flavours of nougat filling in each bar. Milky Way was just a 
distaff Snickers (no nuts). Haven't had any of them in yonks. Payday 
used to be my candy-bar vice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Stroganoff (SF Gate)
 Categories: Beef, Pasta, Sauces, Booze
      Yield: 3 servings
 
  1 1/2 ts Salt; plus salt to taste
      1 lb Beef sirloin or New York
           - steak; sliced very thin
           - against the grain into
           - 1" x 2" pieces
           Pepper
      2 ts Vegetable oil
      2 tb Brandy
    1/2 lb Egg noodles
      2 tb Butter
    1/2 c  Sliced shallots (2 medium)
      8 oz Pre-sliced mushrooms
      1 c  Beef broth
    1/2 c  Light sour cream
           Chopped fresh parsley
 
  This should take about 35 minutes to prepare.
  
  Start bringing 3 quarts of water and 1 1/2 teaspoons salt to a rolling
  boil. Meanwhile, toss the meat slices with salt and pepper to taste.
  Heat a large skillet over medium-high heat. When very hot, add the
  oil. When the oil shimmers, add about 1/3 of the meat or only enough
  not to crowd the pan, then spread out the meat so it's flat. Brown
  for no more than 1 minute per side, then transfer to a shallow pan
  that will allow the juice to collect. Repeat with the remaining meat.
  
  When all the meat has been browned, reduce the heat under the pan to
  medium. Deglaze the pan with the brandy, scraping the brown bits from
  the bottom. Simmer until reduced, about 1 minute. Pour the contents of
  the pan over the meat.
  
  Around this point, start cooking the noodles according to package
  
  directions. When the noodles are done, drain them, allowing a little
  water to cling to the noodles. Return the noodles to the pot and toss
  with 1/2 to 1 tablespoon of the butter. Keep warm.
  
  Melt another tablespoon of butter in the skillet, then add the
  shallots. Stir until just softened, then add the mushrooms. Let them
  brown and soften for a few minutes. Add the broth, return to a steady
  simmer and cook until the broth reduces by half, about 5 minutes. Add
  the meat and juices to the pan. Simmer for 1 minute (there won't be a
  lot of liquid), then remove from the heat and stir in the sour cream
  until incorporated.
  
  Season the sauce with pepper to taste and salt, if needed. If the
  sauce is too thick, add a little more broth and heat gently.
  
  Serve the stroganoff over the noodles with plenty of sauce and garnish
  with parsley.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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