Text 23773, 65 rader
Skriven 2009-05-03 10:40:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NTSC VS PAL  90503
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I pity his landlord.

 JW> I just went through an episode with the tenant from hell who makes
 JW> Kevin look like a dream renter.

In that case you have my deep sympathy!  In spite of their on-going
battle, Kevin and Andy often make up at around Christmas time when
Andy sometimes gives Kevin a bottle of Greek wine.

I just heard that a pig herd in Alberta has picked up the swine flu.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CIGRONS AMB MUSSOLINA D'ALL-CHICKPEAS/GARLIC MOUSSELINE
 Categories: Starters, Luncheons, Spanish, Catalan, Euro-w
      Yield: 4 servings
 
     60 g  Bacon; in 1cm cubes
     30 g  Prosciutto; diced, OR
     30 g  ;Black Forest ham/2.5cm sl
           Olive oil
      2    Onions; chopped
      1    Tomatoes;peel/seed/chopped
      2    Garlic cloves; chop fine
    750 g  Chickpeas;cooked/~345g dry
           	  Salt and pepper
    250 ml GARLIC MOUSSELINE
 
  Over lunch and the usual ration of food talk one afternoon, Manue!
  Pages, director of the Ralmat winery, recalled fondly a dish of his
  childhood - chickpeas with a bit of allioli gratineed on top. He
  didn't describe the dish in any more detail than that, but the idea
  sounded good, and I subsequently came up with this interpretation of
  it. To serve 4 [as appetiser or light main course]
  
  Fry the bacon and ham together in a small amount of oil in a cassola
  or large frying pan until lightly browned; then remove from the
  cassola, and drain on paper towels.
  
  Pour off excess fat from the cassola, leaving enough to cover the
  bottom; then add the onions, tomato and garlic, and make a sofregit.
  
  Add the bacon, ham and chickpeas to the sofregit, mix together well
  and cook briefly on low heat until heated through.
  
  Add salt and pepper to taste; then flatten the chickpea mixture
  gently with a wooden spoon or spatula and spread a layer of Garlic
  Mousseline over top.
  
  Brown the Garlic Mousseline briefly under a grill or with a salamander
  until it begins to puff up.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)