Text 9353, 83 rader
Skriven 2006-12-28 02:38:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: UN-EARTHLY TREASURE
===============================
 -=> On 12-27-06  18:33,  Ian Hoare <=-
 -=> spoke to Dale Shipp about Re: UN-EARTHLY TREASURE <=-

 IH> First of all, a belated Happy Christmas to everyone. A bit late, but

  And an early happy new year to you.

 IH> A cooked breakfast _does_ exist, but almost exclusively in "the
 IH> hospitality trade" nowadays (hotels & guesthouses etc). Practically no

   Which was where we had run into it.

 > Kippers are a smoked fish, usually herring, and often very boney.

 IH> Always very boney, though paradoxically, less worryingly so if served
 IH> unboned and whole, when the bone structure is clearer. Although they
 IH> are one of the tastiest of smoked fishes, I'm with Gail on their
 IH> boniness, which troubles me in the extreme.

  To my memory, they were even too boney for me.  And I was brought up
  on "catch, chop off head, slit belly, spill guts, dust in flour and
  fry" approach to fish, especially the smaller pan fish.  After they
  were cooked, you could nibble on the crisp tail, pull out the back fin
  and attached bones and just eat the rest off the bones.  Only thing
  was you needed to keep an active tongue massaging the meat looking for
  stray bones that tagged along.
 
 IH> waste, I feel. However, I virtually don't eat tomatoes grown
 IH> industrially, which are picked nearly green and ripened by application
 IH> of ethylene, so perhaps I'm unduly picky.

  Nor do we.   We have found one brand of store bought tomatoes that has
  flavor.  They are produced in an super large (I recall seeing 800
  acre, but cannot find the reference now) green house in Kingsville
  Ontario.  The variety is called Campari and is also available
  elsewhere.  In fact, it looks like the small, golfball sized tomatoes
  frequently used in the English B&B where we first met grilled tomatoes
  for breakfast.

  Take a look at www.sunsetproduce.com and also at
  www.camparitomatoes.com or a general Google on campari tomatoes.

  These are not as good as fresh picked home grown, but because of the
  growth of shade trees, we no longer have enough sun to successfully
  grow our own.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan Pralines - Dupree
 Categories: Cajun, Candy
      Yield: 24 servings
 
      2 c  Sugar
    1/2 c  Light corn syrup
    1/2 c  Water
      2 c  Pecan halves
    1/4 c  Butter
      1 T  Vanilla
 
  Heat the sugar, syrup, water, and pecans in a heavy saucepan until the
  sugar is disolved.  Bring the mixture to the boil, stirring
  occasionally, until it reaches the soft ball stage (240F).  Remove
  the saucepan from the heat and add butter and vanilla.
     Allow candy to cool.  Whip until the mixture gradually changes to
  an opaque color and becomes creamy.  Drop by tablespoonfuls onto a
  buttered cookie sheet and allow to harden.
  Makes two dozen.
  
  From Nathalie Dupree's New Southern Cooking
  
  Nathalie Dupree writes, "Pralines are traditionally given as Christmas
  gifts.  Their sweetness will linger in your mouth long after the
  candy is gone."
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:49:48, 28 Dec 2006
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