Text 17574, 77 rader
Skriven 2008-12-10 13:20:02 av Michael Loo (1:18/200.0)
  Kommentar till text 17513 av Ruth Haffly (1:396/45.28)
Ärende: soup 342
================
 ML> Sous cheffing and prep cooking are both fine in their place.
 RH> Yes, and very much appreciated by the head chef.

I find that in many social situations, people are unwilling to
do so, nonetheless. I have spent numerous parties in the kitchen,
chatting away while making schnitzels and radish roses and mashed
potatoes and rice and sauteed foie gras and crepes Suzette and
stuff, with the rest of the people, perfectly okay people, not
lifting a finger to help me. Whereas if I encounter a cook scene
I will always ask what I can do.

 ML> Yesterday I taught someone how to make Welsh rabbit and found
 ML> myself afterward discussing the making with a rapt audience,
 ML> and gradually it went "Veronique did this" to "I showed Veronique
 ML> to do this" to "I did this" - the last being the truth.
 RH> Taking credit where credit was due.  Did she start making it, then ask
 RH> for help?

Nicholas, having retired from Chairman of the Board of
collagenewmusic.org, is now President of hmaboston.org
and assigned me to be the tutor cook for the foot of the
head table (Judith Strang took honors as cook for the
head of the head table, which leads me to believe that she
(pushy young person that she is) may be the next President),
where Veronique postsided and was bemoaning the fact that
she was at sea in this august company, and her cooking chops
had suddenly abandoned her. As a result, I did all the cooking
aside from a stir or two. I think that Nicholas was perhaps
not only paying homage to my superior culinary skills but
also trying to set up a situation where some other kind of
fires might be set a-kindling (they weren't).

 ML> I think curry powder is a good idea, but then they'd
 ML> be more Madras beerocks than Fresno ones.
 RH> Agreed, what sort of taste does Fresno have, anyway? (G)

Really bland, a la Latter-Day-Saint cooking, either that or
really spicy, a la Mexicana.

 ML> Dirty rice
 ML> cat: Japanese, Cajun, main, slightly strange
 ML> servings: 15 to 20
 RH> I think the last category suits this one; thought it might have been
 RH> an xxCarol at first but scrolled down to see that it wasn't.

Having met xxCarol I can attest to her being slightly strange
(in a good sense), but to my knowledge, her experience with
cooking has been for a party of 3, aside from her hanging out
with the Filipino shipboard cooks, who cook for several hundred.

MMMMM----- Recipe via Meal-Master (tm) v7.04

      Title: Pommes Caramel (caramel Apples)
 Categories: Desserts, French can, Benoit
   Servings:  1

    1/3 c  Butter
      1 c  Sugar; Brown pref.
      1 ts Vanilla
      6    Apples

  Melt butter in frypan and add sugar. Stir till sugar is dissolved or
  softened and everything is well blended, then add vanilla.
  Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer
  uncovered over medium heat, basting often with the syrup for 15-20
  minutes.

  To quote the author, "Make these with the first fresh apples. In Quebec we
  use the first ripe Melbas. Served hot or cold, they are superb on ice
  cream."
  Source: _Canadiana Cookbook_ by Mme. Jehane Benoit

MMMMM
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