Text 4709, 69 rader
Skriven 2006-08-21 18:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: REFRIGERATOR 111
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 -=> Dave Sacerdote said to Glen Jamieson about various grossities <=-

 DS> You know what I found in a cupboard?  Panni brand potato dumpling mix.
 DS> No bar code. . .fifty-year-old dumpling mix.
 GJ> That would be good to try.  Rather like cooking some of the food
 GJ> offerings left in ancient Egyptian tombs.
 DS> You're funny, Glen.  And whoever buys the stuff on eBay can cook and
 DS> eat it if they wish.  I'm not eating any 50-yr-old rancid flour.

Please tell us how much someone pays for that rancid flour!

 GJ> Just because something is old, it doesn't mean it should 
 GJ> be rejected out of hand.  A previous father-in-law of mine 
 GJ> inherited an old house from a maiden aunt, and when he 
 GJ> entered the cellar, for the first time in 20 years he found 
 GJ> dusty old bottles of port wine and Scotch.  He
 GJ> did NOT toss those!  I don't suppose you had any such luck?
 DS> Wine and scotch vs. 50-yr. old flour.  Apples vs. oranges.
 DS> Cocaine vs. rock salt.
 DS> I've found a couple of bottles of whiskey.  No wine.  Unfortunately,
 DS> spirits don't continue aging after they are bottled.

Although they don't age in any beneficial way, they do
change. The alcohol content tends to decrease slowly, of
course (ethanol being more volatile than water), and some
of the flavor components show signs of what my palate
tells me is some kind of decomposition, maybe oxidation.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Steamed Stuffed Clams
 Categories: Seafood, Pork, Appetizers
   Servings:  6

     18    Cherrystone clams, cleaned
    1/2 ts Salt
    1/2 lb Pork, finely ground
    1/4 c  Fresh mushrooms, finely
           -diced
      1 tb Soy sauce
      1 tb Chablis
      1 tb Cornstarch
      1 tb Scallion, minced
      1 tb Ginger root, peeled and
           -minced
    1/2 ts Sesame oil
    1/2 ts Salt

  Place the clams into a large pot together with the salt and 1/2 cup of
  water.  Place over high heat and steam the clams for about 5 minutes,
  shaking the pot frequently, just until the clams open.

  Drain the clams. Remove clams from the shells, discarding any shells that
  have not opened.  Mince the clams.  Rinse and dry 18 half shells.

  In a mixing bowl, combine clams and all the remaining ingredients.  Mix
  well, and toss the mixture lightly against the inside of the bowl to
  combine and compact it.

  With a spoon dipped in cold water, stuff the reserved shells with this
  mixture, mounding it and smoothing it.  Arrange clams on a tray in a
  steamer for 20 minutes.

  From: The Clam Lovers Cookbook Shared By: Pat Stockett

MMMMM
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