Text 23846, 93 rader
Skriven 2007-12-06 23:38:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: wine 522
====================
 -=> On 12-06-07  12:10,  Michael Loo <=-
 -=> spoke to Dale Shipp about wine 522 <=-

 DS> Speaking of "not real Champagne", we were in a grocery store this
 DS> week and my eye came to rest on a two liter bottle of house brand
 DS> "Cola Champagne" in with other soda pops.  My mind immediately leapt
 DS> to you and to Ian as I mused on what the two of you might say about
 DS> the use of that name on a carbonated soda drink.

 ML> I think the Champagne guys couldn't complain, because
 ML> the "reasonable" consumer would easily be able to tell
 ML> the difference between Cola Champagne and Champagne A.C.

  They seem to be equating "bubbly" with Champagne -- but by that
  standard all carbonated drinks could be called Champagne.  I wonder if
  a microbrewery in Champaign, IL could call their pale ale "champaign
  ale" without getting flack from the French?

 ML> I've tasted something labeled Kola Champagne, which is
 ML> presumably a different brand of the same thing: it tasted
 ML> like bubble gum.

  UGH -- I've tasted a bubble gum Jelly Belly.  Not nice!
 
 DS> Also see next message to you for a gravy recipe.

 ML> All one really has to do is take some dried porcini
 ML> and whiz them in the blender, then add them (and some
 ML> unwhizzed ones if you want the visual) to any old gravy.

   Yeh, but since the first recipe I posted mentioned the other, I felt
   duty bound to supply something.   For the rest, if not for you:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TARRAGON CHICKEN SALAD LOAF
 Categories: Poultry, Salads, Vegetable
      Yield: 8 servings
 
      2 lb Chicken breasts *
      1 lb Asparagus **
    1/2 c  Water
      1 c  Mayonnaise
      2 tb Lemon juice
  1 1/2 ts Tarragon; dried crushd
    1/4 ts Salt
    1/8 ts Pepper
      1    Carrot; shredded
      1    Red pepper; chopped
      3    Green onions; minced
      1 lb Egg Bread; oval loaf unslice
 
  * Boned, skinned and split
  ** Cut diagnally in 1/2 inch pieces

  1. In 13 x 9 x 2-inch microwave-safe baking dish, arrange chicken
  breasts with thicker portions toward outside. Cover with plastic wrap;
  turn back one corner to vent. Cook on HIGH 10 minutes, turning chicken
  over after 5 minutes. Let cool in dish.

  2. In medium glass bowl, combine asparagus and water. Cover; vent.
  Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set
  aside.

  3.  In bowl, whisk mayonnaise with lemon juice, tarragon, salt and
  pepper until blended. Stir in asparagus, carrot, red pepper and
  onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise mixture.

  4. With serrated knife, cut off a thin slice from top of bread; remove
  inside (reserve for other use), leaving a 1/2-inch shell. Spoon salad
  into bread shell, mounding slightly. If desired, garnish with fresh
  tarragon. To serve, cut into wedges. Makes 8 to 10 servings...

  MW Tip: To dry fresh herbs in a quick, easy way, line a MW-safe plate
  w/2 paper towels, one on top of the other. Evenly spread 2 cups of
  clean, dry leaves or sprigs on towels. Cook herbs on HIGH 4 minutes,
  turning at least once. Store the dried herbs in a tightly covered
  container.

  Source: McCall's Beat Recipes, 1990, April, Micro-Way...


  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:54, 06 Dec 2007
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