Text 27682, 73 rader
Skriven 2009-08-21 00:31:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: mistakes 55
=======================
 -=> On 08-20-09  04:08,  Michael Loo <=-
 -=> spoke to Dale Shipp about mistakes 55 <=-

 DS> anniversary and I had the best mussels I have ever had.  The mussels
 DS> themselves were large, plump and juicy.  The sauce was what put them
 DS> over the top.  The restaurant web page describes them as:
 DS> Mussels:
 DS> Prince Edward Island mussels, steamed with white wine, shallots,
 DS> butter, garlic, herbs and a splash of Absenthe
<<SNIP>>
 ML> Okay, this we can unravel. Did it say "absenthe"? That's ambiguous.

I did a cut & paste from the menu on the web site.  That is the way they
spelled it there.

 ML> poor imitation of the real thing. Pernod is a pastis, i.e., a booze
 ML> that, like absinthe, has a licoricy taste, but unlike absinthe has
 ML> no Artemisia (the source of the supposed hallucinogen thujone). In
 ML> the quantity used in cooking, the potential psychedelic agent is

So perhaps they switched to Pernod and corrected their menu at the
restaurant, but not the online version?  It did say "splash", so I
suppose that whatever they used was a minimal amount.

 ML> minimal. The more creamy part could have been a careful emulsification
 ML> of butter and white wine, or else it could have been just plain a
 ML> splash of cream.

Most likely butter with wine.  Mainly, It was good!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Viva! Spinach Enchiladas
 Categories: Tex mex, Mexican, Enchiladas
      Yield: 3 Servings
 
     10 oz Bag fresh leaf spinach
      1 ts Olive oil
      1 ts Minced garlic
    1/4 sm Yellow onion, diced
    1/4 ts Salt
    1/8 ts Black pepper
      6    Corn tortillas (6-inch)
      6 oz Low-fat pepper jack cheese,
           Shredded
           Salsa of choice
 
  Wash spinach well and remove stems.  Heat 1/2 teaspoon oil in
  medium nonstick skillet.  Saute garlic and onion over medium
  heat until onion is transparent.  Add spinach, salt and pepper:
  cook just until spinach is wilted and mixed well with other
  ingredients. Remove from heat and drain well.  Set aside.
  To roll enchiladas easily, add remaining 1/2 teaspoon oil to
  skillet and lightly fry tortillas until they are warm and
  soft.  Divide spinach mixture among 6 tortillas.  Divide
  cheese among tortillas.  Roll tortillas and top each with
  your favorite salsa for serve with Ranchero Sauce
  
  From: Houston Chronicle: Houston Is
  Cooking the Best.
  
  From: John Poole                      Date: 02-02-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:12:38, 20 Aug 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)