Text 19857, 97 rader
Skriven 2007-08-31 20:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: MARGARINE 70830
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> margarine.... In Quebec it remains white, by law.
 
 DS> A ridiculous law which assumes that the only thing separating
 DS> margarine from butter is the color.
 
 JW> The Quebec dairy industry is afraid people might get confused.
 JW> That's what they claim. Are all Quebecers illiterate, unable to read
 JW> the wording on the package?

 GJ> Perhaps that is done in case some margarine enters the province with
 GJ> only English wording on the package.  It is well known that the
 GJ> Quebecois (sp?) refuse to understand English.
 
Prior to 1949 when Newfoundland finally joined Canada, the
Newfoundland Butter Company made yellow margarine (and nothing but
margarine, no butter at all) which was smuggled into Canada where
only white margarine was legal at the time and sold cheaper than
butter but at a premium to the white stuff. People weren't fooled;
they just wanted a good looking yet cheap spread. That margarine
contained both whale and seal oil.

 DS> In times of penury, margarine is better than no spread at all

 GJ> In times of penury, dripping is the standard spread, with a sprinkling
 GJ> of salt.

In times of real penury one doesn't have meat to yield drippings!

 It is a long time since I have eaten that, but I can recall
 GJ> that it tasted good to a hungry schoolboy.

I still eat it from time to time. I like the taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken and Dumplings #3
 Categories: Chicken, Texas, Dumplings
      Yield: 6 Servings
 
      1 lg Hen, about 5 lbs.
      1    Onion; quartered
      1    Bay leaf
           Salt and pepper
      2 c  Sifted flour
    1/2 ts Salt
      1 tb Baking powder
      1    Egg; beaten slightly
      1 tb Melted butter
    1/2 c  Milk
    1/4 c  Softened butter; additional
    1/3 c  Celery leaves; finely minced
    1/3 ts Black pepper
      2 tb Butter; additional
 
  Disjoint the hen as though it were a frying chicken. Place it in a
  large pot with the onion, bay leaf, water to cover by 2 inches and
  salt and pepper to taste. Bring to the boil; reduce heat
  immediately to low and simmer until the bird is tender. Remove
  chicken. Cut the meat from the bones in large pieces and reserve.
  Strain the broth and return 6 cups to the pot.
  
  Now sift flour, 1/2 teaspoon salt and baking powder together into
  a bowl. Combine egg, melted butter and milk; beat together into a
  bowl. Combine egg, melted butter and milk; beat together and add
  to dry ingredients. Work to a good doughlike consistency, turn out
  on a floured board and roll to somewhat less than 1/4-inch
  thickness. Spread with softened butter; sprinkle with the celery
  leaves and pepper. Cut into strips 2 x 3 inches.
  
  Bring broth to a good simmering heat; do not boil. Stir in 2
  tablespoons flour rubbed with 2 tablespoons extra butter. Cook,
  stirring, until smooth and thickened. Add the dumplings a few at a
  time, sliding them down into the hot broth. Continue until all are
  in. Cover tightly and cook 20 minutes without lifting the lid.
  Arrange the cut-up chicken on a deep platter, spoon on the
  dumplings and cover with as much of the delectable sauce as you
  desire.
  
  The Wide, Wide World of Texas Cooking
 
MMMMM
                            

Cheers

YK Jim


... "I do believe that this is truly the best of all possible
worlds." - Sonja "Well, it's certainly the most expensive." - Boris


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