Text 23168, 60 rader
Skriven 2009-04-10 17:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOTICEABLY HIGH 463
===========================
 ML> Interesting. The possibilities for the disparity:
 ML> - I used quotation marks in my search, and you didn't;
 GJ> Correct.  That would have reduced your numbers considerably.

To the level where mostly useful citations were returned.

 ML> - I had a more restrictive level of Safe Search on;
 GJ> Me no understand Safe Search.  I trust my ISP.

I use moderate safe search, which is a compromise; I
don't trust my, or your, or anyone's ISP.

 ML> - the databases, or at least the processing thereof,
 ML> differ based on the national version of Google;
 GJ> I think mine is an Australian version.  (Surprise, surprise!)

`umop apisdn si os puV

 ML> http://www.nytimes.com/2007/05/16/dining/16truf.html
 GJ> ... a response that as it was over 7 days since it was posted, that
 GJ> page was closed.
 ML> Odd. I think I don't like your Internet.
 GJ> It was the newspaper that said that, not the I'net.

I don't like your Internet. I accessed the link the
day I sent it to you.

BONE MARROW CANAPES
cat: appetizers, health
Yield: 6 servings (12 canapes)

4 3" beef marrow bones
1/3 c finely chopped shallots
2/3 c dry red wine
1 Tb finely chopped parsley
1 ts fresh lemon juice
Kosher salt and freshly ground black pepper
1 baguette, about 2" in diameter.

Preheat oven to 400F. Wrap bones individually in a double
thickness of cheesecloth, then in foil. Place in a roasting
pan, and bake for 30 min.

Combine shallots and wine in a small nonreactive saucepan.
Reduce almost completely, about 20 min. Set aside.

When bones are cool enough to be handled, remove
marrow and discard bones.

Chop the marrow finely. Add shallot mixture, parsley,
lemon juice, and salt and pepper to taste.

From the baguette, cut 12 slices 1/2" thick. Toast until
golden. Mound the marrow mixture on the toasts, and serve
as an hors d'oeuvre. The marrow mixture may also be served
without toast as a topping for filet mignon or grilled fish.

NY Times 9-16-98
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