Text 36761, 70 rader
Skriven 2010-04-14 05:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: timbuktu 057
====================
 ML> We took the scenic route - Kenilworth Avenue to the end
 DS> I would say that you took the most meandering route possible:-}}

The criteria were:
his - include a road that he had been on less than others,
preferably one he'd never been on before;
mine - get me there before a certain time.

It worked out, sort of.

 ML> Timbuktu dining room at 2 pm on a Saturday.
 DS> I don't recall if there are specials on Sat.   Last few times that we
 DS> have been there were Wed. when they have fish specials-- much better
 DS> prices than normal.

Answer: no. Don't go on weekends expecting specials. Of course,
I could have gotten a crab cake sandwich for only $13, but what
fun would that have been.

---------- Recipe via Meal-Master [Recipe Buster]

      Title: Egerdouce Sauce
 Categories: None
      Yield: 1

      2 tb olive oil
     75 g  onions; roughly chopped
     25 g  each of raisins and currants
    1/2 ts each salt; gournd ginger,
           -mace and saffron
    1/4 ts ground cloves
    120 ml dry white wine
     90 ml wine vinegar
     25 g  sugar
     75 g  wholemeal or wholewheat
           -breadcrumbs
     90 ml water

In medieval Europe, the spits were turned by kitchen boys and were
perioedically dusted with spices and herbs. Since forks were still
almost unknown the slices of meat were eaten in the fingers but
accompanied by sauces. These were laid in small dishes (sauc-ers) along
the tables, and diners would dip the little finger of the right had only
into the sauce and spread it on their meat. This finger was never licked
but carefully wiped on a napkin out of respect for fellow diners.

In the modern kitchen-- any joint of meat can be used, but it should be
well flavoured if the Egerdouce sauce is to be served with it. Cook it on
a spit, a barbecue, or on an open rack in the oven. Sprinkle it lightly
with ground mixed herbs plus a little of any spice that you fancy.

Gently cook the onions in the oil till they are soft. Add the fruit and
spices and cook for a few minutes. Melt the sugar in the wine and
vinegar and add this to the onion and fruits. Simmer all together,
covered for 15 minutes then process or liquids. Return the mixture to
the pan and add the bread crumbs and enough water to make a thick but not
cloggy sauce. Adjust the seasoning to taste and serve with the roast
meat.

from _The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987,
British Museum Publications Ltd.)

    Converted by MM_Buster v2.0n.
-----



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