Text 22931, 61 rader
Skriven 2007-11-17 16:12:59 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: BIG 'OL ONION 71117
===========================
 -=> Quoting Burton Ford to Glen Jamieson <=-

G'day Burt,
 
 gj-> Don't look now, but I fear Burt is becoming one.  I have photographic
 gj-> evidence of this strange transformation.
 BF> Transmogrification won't progress, because I don't want to be a cook.
 gj-> A good try, but not convincing.  Too many people have seen you in
 gj-> action, and have even eaten your creations.  Your status as a pure,
 gj-> virgin eat has been tarnished forever.
 BF> ----------- Warning! Editing being done here -------
 gj-> Then you might like to proceed to something like this:
 gj->       Title: Eggy Potatoey

 BF> Urgggh!  What an awful recipe Title.

Agreed.

 BF> I HATE TO COOK.  Ergo, I will never _be_ a cook.  
 BF> Honest.  [g]

Some eats are born cooks, other eats achieve cookness, while others
have cookness thrust upon them.

Can you deny ever having bought food at a store or supermarket with the
intention of using it to prepare a meal???  Be honest!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cooking Brussels Sprouts, Easy
 Categories: Vegetable
      Yield: 1 Batch
 
      1    Info
 
  It was something I learned from one of the Julia Child shows. She had
  said that the French cook all their vegetables twice. Once in boiling
  water till they're just barely tender. Then cool them off under cold
  water. Supposedly they stay greener that way.
  
  Refrigerate till ready or toss them into a hot pan of melted sizzling
  butter and toss them around till hot.
  
  Fresh green beans are great that way too.  I love the taste and that
  way I can have a fresh vegetable on the table in just a couple of
  minutes. If I've done a big batch and kept them in the refrigerator.
  And who could get tired of green beans or brussels sprouts a few
  nights in a row. You can use margarine too.  With the brussels
  sprouts I cut kind of a deep x in the bottom of the stem before
  boiling. I think she said it makes them cook more evenly.
  
  By Pat Stockett.   MM by Burt Ford.  U/L to CE by Burt Ford 4/97 9/99
  6/04.
 
MMMMM
 

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