Text 21480, 75 rader
Skriven 2009-03-03 08:01:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Donuts
==================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> Dunkin' Donuts for breakfast. I don't know why, but they say
 ML> that Dunkin's are better than the local Amish product. Go figure.

 DS> I'm wondering how people feel about the comparison of donuts from
 DS> various places?

 DS> Dunkin' Donuts is almost as ubiquitous as Starbucks, but we rarely go
 DS> there for either donuts or coffee.

Kripsy Kremes are OK. Dunkies are decent - but, no Dunkin Donut store has
managed to be successful here. My preference is for my home-town brand
Mel-O-Cream. We also have a couple small bakeries which make fresh doughnuts
daily.

We had a spate of groups doing fund-raising by flogging Kripsy Kremes to the
public and doing quite well. So, as an experiment, one of the local service
clubs (Sertoma, I think) arranged for a chapter in St. Louis to have a doughnut
sale featuring our homegrown Mel-O-Cream product. 

They went over very well ... I suspect because Mel-O-Cream doughnuts were as
"exotic" to St Louises as Kripsy Kremes were to the denizens of Spring-A-Leak.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Soup With Saffron And Mussels
 Categories: Soups, Latino, Seafood, Potatoes, Wine
      Yield: 6 Servings
 
      1 kg Fresh mussels; scrubbed &
           - de-bearded
    150 ml Dry white wine
      3 tb Spanish olive oil
      1 md Onion; fine chopped
    500 g  Potatoes; peeled, cubed
      2    Bay leaves
    1/2 ts Saffron threads; crushed
      1 l  Good quality fish stock
           Salt & fresh ground pepper
           Parsley; chopped, garnish
 
  Before starting, check that all the mussels are closed, or tap them a
  few times, to close them. Throw out any that remain open! ! Now, put
  the mussels and wine in a shallow pot. Cover and put on a high heat
  until the liquid begins to bubble. Take them out one at a time, as
  they open, so that they don´t overcook, placing them in a strainer
  over a bowl, in order to keep the liquid. Discard any that remain
  closed.
  
  Meanwhile, heat the oil gently in a medium pot, stirring in the onion
  and potato cubes and cook on a gentle heat for about 5 minutes. Now
  strain the mussel liquid through a very fine strainer and add to the
  potato and onion. Add the bay leaves and stock and bring the soup to
  boiling. Now turn down the heat, until the soup is simmering gently,
  stir in the saffron and cook gently for 15-20 minutes. Now, you can
  remove some or all of the mussels from their shells, or remove one
  side from most of the mussels (this decision is yours!).
  
  When the potatoes are well cooked, discard the bay leaves and whiz
  the soup in a blender until velvety smooth. Now stir in the mussels,
  re-heat if necessary, and check the seasoning. Garnish with the
  parsley.
  
  Serve very hot.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

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