Text 36504, 69 rader
Skriven 2010-04-06 03:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: foodnomalies 016
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 ML> wrapped heart mustard cabbage
 JW> I googled up some pictures and alternative names. I don't believe I
 JW> have encountered that particular Brassica before. But looking at the
 JW> recipe I guess any other "choy" or mustard green would do.

Pretty much all Brassicas are interchangeable, at least the ones
you find in the market. Of course you have thick-leaved and thin-
leaved varieties, but the major difference in treatment is cooking
time. The other day my xbil found "mustard rabe" at the farmers'
market - it was merely a tender-leaved canola (or oilseed rape, as
Rosa Lo San Ross would call it, but people don't like the word oil
or the word rape, so change a consonant, make it sound Italian
instead of frightening, eh walla). It was fine steamed in the
Chinese style.

 ML> LSG Sky Chefs [...] water dripping from the ceiling (!),
 ML> roaches, rodents, and Listeria.
 JW> Those first three are a bit worrisome, that last one downright
 JW> scary.

That's what one gets for flying first class. Coach doesn't get
exposure to such, as coach doesn't eat. One might expect better
from a company controlled by Lufthansa, but no.

 JW> As a youth I worked briefly as a helper to a gas-fitter and saw the
 JW> back of the house in a few places. The filthiest kitchen was in the
 JW> most upscale place in the area. The oven I was dismantling for
 JW> replacement was caked with soot and old rancid grease inside and out,
 JW> in every crevice and literally glued to the wall and the floor with
 JW> accumulated crud. I never ate there again.

Still wouldn't bother me so much, I think.

Chef Gerry's roasted chestnut dressing
cat: dressing
serves: 20

8 c stale white bread cubes
1/3 c lightly salted butter
1 1/4 c white onion, diced small
2 ts minced garlic
1 1/4 c celery, diced medium
1 1/2 c Granny Smith apples, peeled,
- cored, diced medium
1 1/2 c shelled roasted chestnuts, chopped coarse
2 ts fresh parsley, chopped
1 ts fresh sage, chopped
1 1/2 ts Kosher salt
1/2 ts pepper
2 ts fresh thyme, chopped
2 ts fresh marjoram, chopped
2 1/2 c chicken stock

Oven at 375F. Lightly grease a 4-qt ovenproof pan.

Saute onion and garlic in butter until light brown.
Add celery and apples and cook until tender. Chill.

In a large bowl, combine bread cubes and sauteed
vegetables. Add chestnuts and seasonings; mix lightly,
sprinkling from time to time with stock until dressing
is slightly moist. Do not overmix or dressing will
become pasty. Turn out into oven pan and bake
uncovered until heated through, about 30 min.

Gerry Gulli, United Airlines
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