Text 23973, 88 rader
Skriven 2007-12-11 00:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: WINE CHOICES? 540
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 ->  HN> I am seeing those more often as well....and my gripe with them is 
 ->  HN> not in extraction, but trying to get that cork back in the bottle
 -> Like getting the genie back in the lamp!
 HN> Oh, I'm SURE the genie would be much easier!!

But you can't take a pocket knife to a genie.

 HN> Well, since I dislike being drunk, it's much more likely that

I don't mind being mildly tipsy, but being falling-down
stinkfaced blotto is not my idea of a good time (and has
happened to me fewer times than I have fingers).

 HN> I'd look to find some other means of resealing the bottle
 HN> rather than forcing myself to gurgle more than my usual
 HN> two glugs!

I'd say the same, but instead of two glugs I'd say two bottles.

=
 ->   I remember her at the Portland picnic we went to.   I think it was
 ->   about 1996, and she was older than 10.   There was an earlier Portland
 ->   picnic before we joined the echo -- perhaps very early 1990's?
 ->   The one we went to, she brought her violin and you brought your camera
 ->   -- but as I recall you took not a single picture:-}}
 HN> Hmmm 1996 would have made Amanda 16 and I 
 HN> don't remember her being that old at the 
 HN> Oregon picnic. Joann Pierce was still 

I don't think I met you all until the following year, but
I could be wrong. What year was Arsenic and Old Lace?

 HN> mobile and married at that time. But I'm
 HN> often way off on dates, perhaps caused by 
 HN> working graveyard shift for most of my working life!
 HN> Hmmm who else was at that picnic ? Did Michael make that one?

Nope, but we did have that first Clam Crawl later that year.
At that time I was a lowly Premier on United and couldn't face
the time or expense of flying all the way across country (gasp)
in coach (double gasp) when there was another echo picnic just
a month later that I could get to by bus or Sacerdote express.

Stilton Souffle
cat: starter, main
yield: 1

3 Tb unsalted butter, softened
2 Tb dry toasted bread crumbs
1 c finely chopped celery
2 Tb flour
3/4 c whole milk
Salt and freshly ground white pepper
3 lg egg yolks
4 lg egg whites
4 oz Stilton, crumbled.

Make a foil collar for a 4 c souffle dish to extend 1" above
the rim. Grease inside of dish and foil with 1 Tb butter. Dust
with bread crumbs.

Preheat oven to 400F. Melt the remaining butter in a medium
saucepan over low heat. Saute celery until tender but not brown.
Stir in flour and cook for 1 min.

In a small saucepan, heat the milk until steam rises. Whisk it
into the celery and cook over medium heat until it becomes a
thick sauce, about 1 min. Season with salt and pepper. Transfer
to a large mixing bowl. Whisk in the egg yolks one at a time.

In a medium bowl, beat the egg whites with a pinch of salt to
soft peaks. Fold a spoonful of the whites into the sauce. Fold
in the cheese, and then the remaining whites. Pour into the
prepared dish, place in the oven, lower the temperature to 350F
and bake until the souffle has risen, and the top is brown and
wiggles a bit, about 35 min. Remove the collar and serve
immediately. 

Suggested wines: A rich bottle-aged white, like a Condrieu
from the Rhone, an oak-aged California viognier or an off-dry
auslese German riesling, a Coteaux de Layon, especially
Bonnezeaux, or a demi-sec Vouvray.

After Florence Fabricant, NY Times, 12-09-2007

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