Text 5331, 75 rader
Skriven 2006-09-07 22:40:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: travels cotd 207
========================
 Hi, Michael,

 ML> back. We noticed a Planters booth (choose the new look for
 ML> Mr. Peanut!) and the Spam-mobile. Funny thing - there was a
 ML> big line for samples at the Planters booth, but you could
 ML> just walk up and get a Spam sandwich.

 The Spam-mobile visited Amherst, NY several weeks ago
 too, and I talked to the driver for a while in the
 Wegman's it was visiting. I did try a Spam sandwich,
 but they were doing themselves no help with these,
 as the barely-warmed Spam was served on a slice of
 very fresh white-bread hot-dog bun. Mmmm. Squishy
 meat on a squishy bun! Not. They would have done
 better to brown the Spam slices a bit, and maybe
 have toasted the bun a bit. I did take the chance
 to ask if the fabled "Smoked Spam" were still being
 made, and the people said it was, but I guess it
 depends on store managers to order it.

 ML> Mark had the spinach salad, which he enjoyed: it looked
 ML> to me like any old spinach salad of the old school, with
 ML> bacon and chopped or sieved egg, very outre when I was in
 ML> school thirty-five years ago ("Spinach in a salad? How'd
 ML> they come up with that idea?").

 Well, it seemed to be pretty popular in my
 early years of grad school, around 1976, in
 the fashion-forward region of North Carolina.
 I liked getting it in a little restaurant
 specializing in salads at a local mall on
 Friday nights I allowed myself to go mall-
 walking instead of working late in the lab.

 The late 70s did seem to be the heyday of
 salads in my lifetime. Duke University had
 a dining facility devoted to a salad bar, a
 few loaves of variety bread baked on-premises,
 and 2 pots of homemade soup, for a fixed
 AYCE price, which was quite popular. It was
 a bit more than I wanted to pay for lunches
 most of the time, but when I was hosting
 a visitor, that was my first suggestion!

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

      Title: WILTED SPINACH
 Categories: Vegetables, Salads
      Yield: 2 Servings

      1 lb Spinach, rinsed and dried
      1 ea Sm.  red onion, julienned
      1 c  Cooked, crumbled Andouille
           - sausage (about 4 oz.)
      2 T  Balsamic vinegar
    1/2 T  Minced garlic
      1 T  Chopped shallots
           Salt and pepper
      3 T  Olive oil
      4 oz Goat cheese

  In a heatproof bowl (such as a stainless steel mixing bowl) combine
  spinach and red onion. In a small saucepan heat olive oil, Andouille
  sausage, shallots, garlic and vinegar. When it boils pour over
  spinach and onions and toss to wilt. Season to taste with salt and
  pepper. Roll goat cheese into eight 1 in. balls with your hands.
  Divide spinach between 2 salad plates and garnish with goat cheese
  balls. SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD
  NETWORK SHOW#EE121

MMMMM
 Joan MacDiarmid
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