Text 22063, 59 rader
Skriven 2007-10-31 13:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Floats 362
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 ML> it was actually quite good, though I continued to prefer
 ML> vanilla-root beer.
 DS> Vanilla-root beer is the classic combo and also my favorite.

It is a great combo, but next time I feel float inclined
I might try chocolate.

 DS> But there is also something to be said for the Coke Float
 DS> (I always made mine with vanilla ice cream, though, not
 DS> strawberry) so your sister was onto something there.

One can make a float with virtually anything - vanilla Fanta
Orange, for example. There's a science fiction story whose
name and author I forget that ends with the main character
ordering a beer float; since then I have seen mention of
serious cooks and bartenders advocating these.

 DS> Do you remember the ridiculous one-page "Coke float" comic
 DS> in one of the old Fabulous Furry Freak Brothers comic books?

No, I was familiar with the Freak Brothers only from the
pages of (the extremely strange, mostly harmlessly so, but
quite nasty in the case of S. Clay Wilson - we discussed
him on the echo briefly a few years ago) Zap Comix.

Alice B. Toklas's Kibbe (alias Kobbe)
cat: text mostly
servings: 8

Grind 4 cups lean mutton three times in the meat chopper. Add 1 teaspoon
saffron, 1 teaspoon pepper, 1 teaspoon salt and 5 cups coarse corn meal.
Mix these ingredients thoroughly with 1/2 cup oil of Sesame or other bland
oil. In a frying pan heat 1/2 cup oil and add 10 chopped onions and 1/2 cup
pine nuts. Brown well but do not burn. Oil a fireproof earthenware dish.
Put a layer of a little less than one-third of the meat and corn-meal
mixture into the dish, flatten it with the back of an oiled tablespoon
or the palm of your hand. Flatten the browned onions and nuts on this
layer. Cover with the rest of the meat mixture. Flatten and pour over it
4 tablespoons oil. Place in preheated 425 oven for 40 minutes. If the
meat dries, add more oil, 1 tablespoon of oil at a time.*

It was explained that corn meal was the substitute purchasable in France
that approached nearest the native wheat. In any case it made a succulent
savory dish. The pine nuts, saffron and Sesame oil gave the dish an
original flavour.

*Note. Sesame is an East Indian annual plant cultivated for its seeds which
give a delicate faintly sweet oil much used in African and Oriental
dishes. Pea-nut oil is a fair substitute.

MY NOTE: She is referring to cold-pressed raw sesame oil. Don't try to use
the dark flavoring oil for this dish. Also I think the amount of salt and
pepper should be doubled.

Source: Alice B. Toklas

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