Text 23611, 66 rader
Skriven 2009-04-25 09:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: mock 526
================
 JW> Lemme guess. She wanted you to pass out so that you would stop
 JW> hitting on her? [g]

Um, something along those general lines. 

Heard Irina Muresanu and Dana Ciocarlie play a big program
including the big Mozart sonata in A - Nicholas used to
unzip Irina's dress (until she noticed, somewhere waistward)
in public ... I noticed that she was wearing a dress that
didn't unzip ...

 ML> your detestation for avocadoes
 JW> My initial experience was a plastic tub of low quality guac (highly
 JW> pureed, bilious artificial green colour) and it put me off the fruit
 JW> entirely.

Quackamole, more like. So if someone fed me puree of zucchini and
told me it was guacamole, I'd hate avocadoes by extension? Speaking
of, go to tinyurl.com/quackamole - some guy brags about having
invented such a dish ...

 JW> Olive oil, soy sauce and vegetable broth instead of the usual lard
 JW> and beef bouillon...

Uh, yeah. Enough to put one off rice for life.

 JW> 1 tb Low odium soy sauce

I like this.

Mock chopped liver
cat: starter, mock, ovovegetarian
servings: 1

4 oz dry lentils
3 c water
1/2 Tb veg oil
1 very large onion, sliced--->2 c sliced
2 Hard Boiled egg whites
5 whole walnuts chopped and crushed (optional)
1/2 ts salt (to taste)
1/4 ts black pepper (To taste)

Cook lentils til barely done...(al dente). Drain and set
aside.

Heat oil in large fry pan; add onions and very slowly cook
them until VERY browned.(I like them just short of burned.)

Place onions, hard boiled egg whites, lentils, salt, and
pepper in food processor with sharp blade. Pulse on and off
quickly a few times, until mixture is thoroughly chopped,
but not completely smooth. (I like it a little lumpy. Some
people like it smooth, like a real pate'.)

This tastes amazingly like real chopped liver. I've never
used the walnuts, but friends who gave me the recipe do,
and say it's very good.

I add a little chopped parsley, too.

From Babette Bloch - Adapted from Jane Brody's Good Food Gourmet

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