Text 19542, 97 rader
Skriven 2009-01-12 01:42:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Hotdog & Lobster
========================
 -=> On 01-11-09  09:42,  Michael Loo <=-
 -=> spoke to Dale Shipp about beef & chicken 67 <=-

 DS> What you should have done was to make some good beef gravy (however
 DS> you might), then warm the sliced beef in it.  Put the result on a good

I've been known to try:-}}  But I easily admit to needing something beef
to start with.  OTOH, I have some things stored in our freezer from
previous offerings.  Beef Gravy, Essence of Pork, etc.

 ML> The "however you might" part is exactly the issue! One can't
 ML> make good beef gravy out of nothing. I'd thought of making
 ML> maybe chicken gravy, though.
 
 DS> sub bun, and you have a Roast beef po'boy like Mother's used to serve.

 ML> I was underwhelmed by Mother's, though I am told that in its
 ML> day it was a great place to eat simple food, such as debris.

We did go back there on our last trip in 2004, and were disappointed.
The previous trip was ten years before and we were greatly pleased with
them then. I'd heard that they've changed, and we both agree that is
true.
 
 DS> We used to do that frequently when the supermarkets put up their ends
 DS> and pieces from the deli at $1.39 per pound.  If you were selective,
 DS> you could get pretty good meat.  Of course, sometimes they hid pimento
 DS> loaf, bland American cheese or other stuff under the good stuff -- but
 DS> that went to our dog (when we had a dog).  Now, if they put up ends and
 DS> pieces at all, they tend to want $3.50 per pound -- and we say thanks
 DS> but no thanks.  Besides, we don't have a dog anymore:-}}

 ML> Did you see Dave's discovery, available at p. 2 of his site or
 ML> tinyurl.com/cheated-at-market ?

Yes I did see that (see subject line):-}}  However, putting bland cheese
under excess sandwich meat being sold as "Deli Scraps" is in a different
category from putting a hot dog under a lobster -- which was sold as
"Lobster".
 
 ML> Does anyone remember the ad with Frank Perdue gabbling away
 ML> about some gallinaceous inanity and suddenly pulling a mask off
 ML> and turning out to be someone else altogether? the point being
 ML> something like "accept no substitutes"?

Can't say that I recall that one either.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mushroom Pate #2
 Categories: Appetizer, Dips, Cheese
      Yield: 6 servings
 
    1/3 c  Coarsely chopped pecans
    1/4 c  Butter
    3/4 c  Finely chopped onion
      2    Cloves garlic, minced
      1 lb Mushrooms, finely chopped
      2 tb Dry vermouth
    1/4 ts Salt
           Pepper
      2 tb Parmesan cheese
      2 tb Sour cream
      1 tb Finely chopped fresh parsley
 
  Toast pecans on baking sheet in 350 F oven for about 5 minutes or
  until fragrant; set aside.

  In large heavy skillet, melt butter over medium heat. Add onion and
  garlic, cook, stirring occasionally, until softened, about 4 minutes.

  Add mushrooms; cook for 6 minutes over medium high heat, stirring
  often.

  Add vermouth, salt and pepper to taste; cook for 2 minutes longer or
  until most of the moisture has evaporated.

  Remove from heat, stir in cheese and set aside to cool. Mix in sour
  cream and parsley.

  Taste and adjust seasonings if necessary. Transfer to serving bowl.

  Cover and refrigerate until ready to serve. Just before serving,
  sprinkle with pecans.

  Makes about 1 1/2 cups.
  
  Origin: Canadian Living, December 1988. Shared by: Sharon Stevens
 
MMMMM


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