Text 27621, 60 rader
Skriven 2009-08-18 22:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: odd foods 48
====================
 ML> I think that Dale might have been the one, but "Horn & Hardart soup"
 ML> is one of those subjects that pops up in diverse places from time
 ML> to time.
 DD> I've made that soup. It really helps if you are hungry.

As is the case with other desperation foods.

 DD> I also learned, while thumb-tripping around the country, that a 25c
 DD> hamburger and 10c cup of coffee - sufficiently dressed out with
 DD> condiments and cream and sugar in the coffee until it was ready to
 DD> "set-up" could (and sometimes did) carry one for a whole day.

Yes. I periodically do the frugality thing, when the wolf asserts
itself, and though my sources might be slightly different from
yours, the spirit has been known to be the same.

=

 DD> As with Brother Weller - watch your e-mail box for educational
 DD> materials.  Bv)= And not by the James Gang, either. 

Unfortunately, Juno and attachments are not good partners,
especially when there is the additional factor of snail-up.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Snails, Sicilian Style
 Categories: Appetizers, Sicilian, Entertain, Snails
   Servings: 6

      2 lb Land Snails
           Water
           Salt
      2    Cloves Garlic Finely Chopped
    1/4 c  Olive Oil
           Freshly Ground Black Pepper
    1/2 c  Lemon Juice

  There is a small membrane, known as an operculum, at the opening of each
  snail.  Use a toothpick to remove this membrane and it will come off
  easily.  Place the snails in a basin and rinse thoroughly with cold water.
  Drain and rinse once more in cold water that contains a generous amount of
  salt. Rinse once more in cold water before cooking. Add four quarts of cold
  water to a kettle and add the snails and about three tablespoons salt.
  Bring slowly to a boil and simmer six minutes, stirring occasionally.
  Meanwhile, place the garlic and one teaspoon of salt in a small, heavy
  bowl.  Crush the garlic with a pestle or the back of a heavy spoon to make
  a paste.  Add the oil, pepper (to taste), lemon juice, and six tablespoons
  cold water. Stir with a whisk to blend.  Drain the snails and serve hot
  with the sauce cold.   Note:  To eat the snails, pull out the meat with a
  pick and dip them one at a time in the sauce. The whole snail may be eaten,
  although the most fastidious prefer to skip the soft after end of the meat,
  which is the digestive tract. From "The New York Times International
  Cookbook."

MMMMM

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