Text 21199, 70 rader
Skriven 2009-02-23 01:00:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: thick 260
=====================
 -=> On 02-22-09  11:11,  Michael Loo <=-
 -=> spoke to Bill Swisher about thick 260 <=-

 BS> I've fiddled with arrowroot a bit.  When I wanted to do that I looked
 BS> at  the price of it in the spice aisle and blanched.  Wandered over to
 BS> the  bulk food aisle and found it for about 20% of the price of the
 BS> other aisle. 

 ML> Bulk food aisle is your friend. Unfortunately, most of the
 ML> places I've been lately have dispensed with it: too much
 ML> competition for the packaged products, I guess.
 
I remember when the regular grocery supermarkets began their bulk food
aisles, perhaps 10 years ago or so.   Today they have disappeared.  My
opinion is because that niche market is covered by places like Sam's,
Costco, BJs and the other warehouse stores.  The later do not tend to
sell things like bins of loose beans, but do sell quantity packaging.

In the recipe below, sorrel is an ingredient we have not used.  Can you
tell us what it is like, and if it is similar to other things that we
might have had?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New Potatoes With Salami & Sorrel
 Categories: Salads, Main dish
      Yield: 2 servings
 
      1 lb Small new potatoes
      1 sm Handful of sorrel
      2 oz Italian salami (or more)
           -- thinly sliced
      1 sm Onion
           Coriander seed
           Wholegrain mustard
           Olive oil
           White wine vinegar
 
  Chop the onion roughly and partially soften it in 2 generous
  tablespoons of the oil.  Do not let it brown.  Scrub the potatoes
  (but on no account peel them) and steam them.  Wash and dry the
  sorrel, discarding tough stalks.  Roll up the leaves tighly in your
  fingers, just a few at a time, as though making a cigarette, and snip
  across into fine ribbons.
  
      Tip the softened onion and its juices into a big bowl.  Stir in
  1/2 teaspoon each vinegar and mustard, some salt and lots of pepper
  and coriander seed.  The coriander seed should be freshly toasted and
  ground coarsely using a pestle and mortar or a spare peppermil.  Add
  the potatoes to the bowl while still piping hot, so they drink up the
  flavours of the dressing.  Cut each potato in half or into quarters
  depending on size, and toss gently.  Scatter some of the sorrel over
  the base of a shallow serving dish.  Pile the potatoes into the
  centre, encircle them with the sliced salami and scatter the
  remaining ribbons of sorrel over the top. Serve while potatoes are
  still warm.
  
  Source: Philippa Davenport in "Country Living" (British), May 1988.
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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