Text 6557, 67 rader
Skriven 2006-10-15 07:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: cat-ology 418
=====================
 RH> Old-timers disease?  Acute normality?

The former most likely. I'd not often be accused of the
latter. Which reminds me: I was reading about the Barany
chair, of which it is said that it simulates the
disorientation of space flight, to which I retorted to
a friend (who asked me if I wanted to go experience it),
"But disorientation is my normal condition." 

 RH> All I've ever seen around here is Durkee, Badia, and a few other off
 RH> brands.

The regional brands do exist! despite their being really
weak in the northeast.

 -> Nothing that a good soak in milk wouldn't fix.
 RH> Waste of milk, IMNSHO.

For me, of course, I'd soak in salt water. If I had
milk, I'd trade that to Carol for a back rub.

MMMMM----- Recipe via Meal-Master (tm) v8.03

      Title: Potato Macaire (Henri Soule, via Vincent Price)
 Categories: Potatoes
      Yield: 1 pancake

      1    Large Idaho potato
      4 T  Butter
           Salt and pepper

  Bake the potato. Break it open and scoop the insides out with a fork.
  Discard skin or use it for something else.

  Mash 1 T butter into the potato pulp and season with salt and pepper.
  Keep mashing until potato is smooth.

  Heat 1 T butter in a heavy skillet. Add potato mixture and spread it
  with the back of a spoon so it is 1" thick. Cook over low heat until
  brown on one side. Add butter as needed and brown on other side. This
  takes about 35 min and 25 min or even longer if you can get your
  stove to cook very, very slowly.

  Mr. Price emphasizes that the potato must be broken open, not cut,
  and that no improvisation is called for. So I tried this 4 ways -

  1. as written. This produced an unbelievably lush and savory pancake,
  with crisp (almost hard) exterior and rich, melting soft, light
  yellow inside. Flavor was an essence of potato, very delicious.

  2. thinner than normal. This was also good - more latke-like, though,
  not as delicate inside or out.

  3. with the potato cut out rather than forked out. This too was not as
  delicate as the canonic version, although it too was quite fine.

  4. using a Maine potato. I liked the outside of this one, which was
  craggy and crusty as Katahdin, but the inside was gray and pasty,
  although it tasted pretty good. Definitely peasant material.
           Michael Loo.  U/L to NCE by Burt Ford 10/96.

MMMMM


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