Text 28885, 85 rader
Skriven 2009-09-18 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: health 175
==================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW>  Ask your doctor or pharmacist about Beer.

 SD> Stolen.  Now that's funny.  I have a friend at work that has Beer
 SD> Goggles(TM) that he wears on the weekends.  Only way he...uhm, has
 SD> late-night company. 

I now all about beer goggles from my young and foolish days.

By coincidence this same thread came up in a bunch of places I read
at the same time:

"Does Hunger and a Buzz Make a Meal ... Amazing?!

"I use this trick all the time. I'm really a terrible friend.
Unattractive, too. But get my friends drunk, and all of a sudden
they think I'm smart, funny, beautiful, AND a great cook!" 

-unarata"

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: French Chard And Onion Omelet (Trouchia)
Categories: French, Eggs, Cheese, Breakfast
  Servings: 4

      3 TB olive oil
      1 lg red or white onion,
           quartered, thinly sliced
           crosswise
      1 bn chard, leaves only, chopped
           Salt and freshly ground
           pepper
      1    clove garlic
      8    eggs, lightly beaten 
      2 TB chopped parsley
      2 TB chopped basil
      2 ts chopped thyme
      1 c  grated Gruyere 
      2 TB freshly grated Parmesan

Heat 2 tablespoons of the oil in a 10-inch oven-proof skillet. Add
the onion and cook over low heat, stirring occasionally, until
completely soft but not colored, about 15 minutes. Add the chard and
continue cooking, stirring occasionally, until all the moisture has
cooked off and the chard is tender, about 15 minutes. Season with
salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt
(or chop them finely together), then stir it into the eggs along
with the herbs. Stir the chard-onion mixture into the eggs, then
stir in the Gruyere and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when
it's hot, add the eggs. Give a stir and keep the heat at medium-high
for about a minute, then turn it to low. Cook until the eggs are set
but still a little moist on top, 10 to 15 minutes. Add the remaining
Parmesan and broil 4 to 6 inches form the heat until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut
into wedges. The gratineed top and golden bottom should be equally
presentable.

Serve with French potato salad and ratatouille for a brunch buffet

From: Deborah Madison's Vegetarian Cooking for Everyone

Robin Bellinger
 
  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Apparently I went home with a very ugly girl or a very pretty monster.

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