Text 1526, 74 rader
Skriven 2008-01-29 14:24:15 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: SUSHI AND WINE  80129
=============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Hello Hap,

 ->  -> quail breast salad I also had was excellent, but although the menu
 ->  -> listed sweetbread, they were out of it on that day.
 ->  -> 
 ->  HN> I like sweatbreads too...once Michael let me have a taste of em!
 -> 
 -> I have not seen them offered for sale, and haven't eaten any for many
 -> years, so I intend to return there very soon.
 -> 
 HN> I have not seen them for sale in the markets either..but
 HN> Michael ordered them as dessert at a meal we shared
 HN> here on his last visit....very tasty!

A meat dish for dessert??  I know he is often a little unconventional
in his food choices, but I would not have thought he would like calf
pancreases for dessert.  The last time I ate sweetbreads they were
treated rather like brains, crumbed and fried.
 
 -> BTW, as you are apparently interested in cycling, have you been able to
 -> follow the international bike race series on TV?  At present the teams
 -> are competing in the "Tour Down Under", through some of the
 -> wine-growing areas of South Australia.   If you do get a chance to see

 HN> Have not seen it listed or I would have watched it! I enjoy watching 
 HN> the Tour de France every year as well as any of the 
 HN> European races that get coverage (which is not often).
 HN> Cycling is not that "big"  a sport here (sadly).

After having been held as a purely Australian event in and around
Adelaide for the last 9 years, this was the first year the "Tour Down
Under" was included in the international cycling series, as the first
race of the season.  It was won by a German, with an Australian second.

You might be able to get something on it if you look at SBS.com.au, and
go into SBS sport.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Periwinkles in Garlic Butter
 Categories: Shellfish, Appetizers
      Yield: 8 Servings
 
     56    Periwinkles or whelks
           -(allow for waste)
    750 g  Garlic butter made from
           -crushed
           Garlic, chopped parsley
           -and butter
           Breadcrumbs or puff pastry
 
  Put periwinkles in a large pot with 2 cm of water.  Cook for 3 to 5
  minutes.  Allow to cool slightly.  Remove periwinkles from shell with
  lobster spike or crochet hook.  Cut off first part of the snail and
  discard, as it is very tough.  Take 48 porcelain snail pots, place
  the tail of a periwinkle in each one and fill the pot with garlic
  butter. Top each small container with a round of puff pastry cut
  slightly larger than the top of the pot.  Glaze with egg wash. It you
  do not wish to use puff pastry just sprinkle the top with
  breadcrumbs. Place prepared pots on a baking tray and cook in a
  pre-heated 220'C oven for 14 minutes.
  
  Susan and Jean Jacques Lale Demoz From the files of Exec.Chef Magnus
  Johansson Origin: Shezza's Point - Down Under (3:640/937.7)
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)