Text 352, 72 rader
Skriven 2006-04-14 20:42:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Status cymbals 511
==========================
 Hi, Michael,

 ML> [elite cards]
 GJ> But does it work on Security guards?
 ML> Often it does, especially in status-conscious Asian countries.
 GJ> I can readily believe that.  It would be more effective than just
 GJ> having white hair.

 ML> On a recent trip to America West land - America West being the
 ML> airline that recently bought US Airways and is in process of
 ML> merging the two operations - I needed to check in at the desk,
 ML> for some reason or another, and the agent, on looking at my
 ML> double Star Gold record, just about genuflected. I was soon
 ML> ensconced in seat 2A with a glass of brandy in hand. This
 ML> doesn't work so well on Asian agents, who are accustomed to
 ML> giving the best service to older white males, but on policemen
 ML> and such it seems to work fine, if I can get them to focus on
 ML> my most-favored-passenger status rather than my general level
 ML> of scruffiness and slight disreputability.

 Well, if you've REALLY got it, you don't need to flaunt it. Your
 chosen scruffiness might be an authentication, because you don't need
 to dress to impress for this status.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Liver Pate
 Categories: Chicken, Pretentious, Offal
      Yield: 3 Servings

    1/2 c  Chopped onion
      2 cl Garlic
      2 T  Butter
    3/4 lb Chicken livers
    1/2 lb Ground veal
      2 oz Pork fat, cut up
    3/4 c  Light cream
      2 ea Eggs
    1/4 c  Dry white wine
      2 T  Fine dry bread crumbs
      1 T  Cornstarch
    1/2 t  Salt
    1/2 t  Dried tarragon, crushed
    1/2 t  Dried basil, crushed
    1/4 t  Pepper

  In a 10 inch skillet cook onion and garlic in butter till onion is
  tender. Add chicken livers, ground veal and pork fat.  Cook over
  medium high heat stirring constantly till livers are no longer pink.
  Drain well and cool slightly.

  In a blender container, place cream and liver mixture.  Blend on
  medium speed until smooth.  Add eggs, wine, bread crumbs, cornstarch,
  salt, tarragon, basil, pepper and a dash of hot pepper sauce.  Blend
  till combined.

  Pour liver mixture into an 8 x 4 x 2 loaf pan.  Set in a shallow
  baking dish. Pour hot water into the baking dish to a depth of 1
  inch. Bake in a 325 F oven for 50 to 60 minutes or till a knife
  inserted near the center comes out clean.  Cover, cool and chill.  To
  serve, unmold from loaf pan, garnish with hard boiled egg yolk,
  sprinkle with snipped chives.

MMMMM

 Joan MacDiarmid


... Anything worth taking seriously is worth making fun of.
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