Text 26498, 78 rader
Skriven 2009-07-25 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Leeches
===============
-=> Quoting Glen Jamieson to Ruth Hanschka <=-

 GJ> In the days when people smoked
 GJ> cigarettes, a quick sizzle with one would make the leech release 

That's how we did it when I worked for the Dept of Lands and Forests
when I was 17. We were developing areas inside parks for tourism and
one of my jobs was wrapping chains around deadheads (underwater
stumps and waterlogged sunken logs) so they could be pulled out of a
shallow river that was going to be opened up to powerboat racing.
That stretch of water contained an incredible amount of leeches;
you would get a dozen attached to you in just a few minutes. They
are harmless but they still grossed us out. We would take frequent
breaks, get rid of them before they sucked up too much blood and
then each other's backs for more.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Flower And Ice Cream
 Categories: Herb, Ice cream, Info
      Yield: 1 servings
 
           Herb flowers
 
  There is something magical about herb flowers.  Don't you agree?
  They are like a softer, more feminine, and altogether prettier
  version of the herbs themselves.  It's a pity they are not used more
  often in the kitchen.  That might perhaps be because they are not
  easy to come by, if you buy herbs at the store you probably wouldn't
  see the flowers.  Most commercial growers - or even the more
  diligent of home gardeners - snip them right off as soon as they
  appear, to prevent the herbs going to seeds and die.  But if you're
  one of the lucky ones with an herb pot or two growing by the window,
  or better yet a patch of herbs in your garden, try letting a few go
  to flower, you'll love the results.  Rosemary flowers are great
  sprinkled over meat dishes, especially the ones cooked with the herb
  already.  I love using cilantro flowers in salads, they work
  wherever I'd use regular cilantro leafs.  And my current favorite,
  thyme flowers.
  
  Most people think of thyme as a rather strong herb, suitable for
  something equally strong, like lamb chops.  I beg to differ, use
  judiciously, thyme can be subtle and don't overpower more delicate
  dishes like fish or even -wait for it- ice cream.  Yes, ice cream.
  
  I'd take credit for coming up with this brilliant idea but, as
  Goethe purportedly said, there's nothing new under the sun.  I
  remember having an ice cream made with thyme flowers in France years
  ago.  I also remember tremendously enjoying the deliciously creamy,
  old-fashioned custard-based ice cream and being delighted by the
  unexpected and savory flavor of thyme in it.
  
  So, when my thyme bloomed this year, I set out to replicate that ice
  cream.
  
  I use a recipe for ice cream base that I adapted from one in David's
  tattered old notebook.  I'm not sure even he knows where it came
  from anymore.  It calls for cooking only half the amount cream,
  adding fresh cream at the very end just before churning.  This is
  great if you could find superb quality cream, as it retains the
  fresh flavor of uncooked dairy.  I especially love it when I have
  spare raw cream from making butter to use in the recipe.  If you
  could find a source for raw cream, definitely use it.
  From: Chez Pim
 
MMMMM

Cheers

YK Jim


... I'm a bit of ice cream crazy right now.

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