Text 33964, 72 rader
Skriven 2010-01-27 03:23:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: hospitals, bah 706
==============================
 -=> On 01-25-10  21:57,  Jim Weller <=-
 -=> spoke to Michael Loo about hospitals, bah 706 <=-

 JW> It seems that all the clergymen visit the hospital every Wednesday
 JW> to look up members of their flock and they ALL dropped in on him
 JW> even though nobody knew who he was. So the next time he went he said
 JW> Anglican so that he only got one visitor and one who would talk
 JW> about the merits of rye vs scotch and not bug him (much) to go to
 JW> start going to church.

When we lived in England, I used to go with an elderly friend and play
billiards with an even older retired parson, presumably Anglican.  We'd
chat and sip whisky.  No one mentioned rye though.

BTW, Canadian Chef Michael Smith with be on Iron Chef America shown on
our food network on 31 January.  I don't know if it will be shown on a
network you can get.  He goes up against Bobby Flay.  He will be
"assisted" by two sous-chefs, part of what he calls his "A-team":
retired Navy cook Bill Pratt (Smith's "logistics chief") and Calgary
restaurateur Paul Rogalski (Smith's "general right-hand man").
Rogalski was at the Jasper Parks Lodge event in November that we talked
about.

I also read that Michael Smith has been chosen to lead a team of
chefs in the Whistler Athletes Village preparing a menu of Canadian
favourites and global flavours for all the athletes of the world during
the games. 85 Olympic teams, upwards of 12,000 meals a day.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shaker Chicken And Noodle Soup
 Categories: Chicken, Soup
      Yield: 4 Servings
 
     13 c  Chicken stock
    1/4 c  Dry vermouth
    1/4 c  Butter
      1 c  Heavy cream
    1/2 lb Medium egg noodles
    3/4 c  Flour
  1 1/4 c  Water
      2 c  Diced cooked chicken (use
           Thighs only - breasts are
           Too tough)
           Salt and pepper to taste
           Chopped parsley
      1 t  Tarragon
 
  Combine 1 cup of the stock, the vermouth and butter.  Bring to a boil
  and boil
  
  rapidly until mixture is reduced to about 1/4 cup.  It should have a
  syrupy consistency.  Stir in the cream and set aside.
  
  Meanwhile, heat remianing stock to a boil.  Add noodles and cook just
  until tender. Blend flour with water until smooth.  Stir into noodles.
  Stir until mixture boils 1 or 2 minutes.  Add cream mixture and
  chicken. Season with salt and pepper, parsley and tarragon.
  From: Nancy Wilkinson                 Date: 02-23-96
  Rec.Food.Reci
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:57:54, 27 Jan 2009
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