Text 20454, 72 rader
Skriven 2009-02-06 05:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: hyperbole 180
=====================
 DD> You do realize that your subject line describes an impossibility,
 DD> don't you?

The recipe referred to replacing the pork dumplings on a plate.
Other than that, I tend to agree ... you can't make char siu,
breakfast sausage, scrapple, ti-pon, or ham without the sacrifice
of the sainted pig. I see here on my desk that Giant has center
cut loin chops for $2/lb (the picture in the ad is of rib chops),
a good price in these parts, and I am going to take the bus in the
morning to the store just for this purpose. Miam, miam.

 ML> Why does
 ML> Tyler Florence call everything "beautiful" or "fabulous"?
 DD> It's all hyperbole.

Glad you didn't come up with the Obvious Answer. He's not
so annoyingly fey as some, for example Jeff Smith.

 Several TeeVee chefs/presenters are gushingly full
 DD> of .... errrmmmm .... hyperbole.

Some echo folks are full of metonymy, too.

 I tend to elide past the over the top
 DD> descriptive words with my ear and pay more attention to the actual
 DD> recipe and its preparation/presentation.

On those occasions when I have access to a TV and cable, I
tend to look at Giada, the heck with descriptive words and
recipes. Though did you see her disappointing recipe for
fried ravioli that I posted recently?

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Dhal
 Categories: Vegan, Main dish, Indian, Make-ahead
      Yield: 2 servings

    175 g  Green or brown lentils
      2 sm Onions; chopped small
      1    5-cm. piece root ginger
           -- bruised
      2 tb Ground coriander
      2 ts Ground cumin
      2 ts Ground ginger
           Salt

  Serves 2-3

  A classic dhal takes a lot of beating. This recipe came from an Indian
  friend and has become a firmly established favourite. Serve it with some
  plain rice, chapatis and a crisp salad - and you have a meal in a
  million.

  Soak the lentils for 6 hours or overnight. Drain, put them into a
  saucepan and cover with fresh cold water. Add the onion and root ginger.
  Bring to the boil and simmer for 20 minutes, until the lentils are
  tender. Remove the root ginger. Add a little salt and leave to cool in
  the cooking water.

  After 10 minutes or so stir in the ground spices and leave until cold.
  This dhal is best the next day, served gently re-heated.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)