Text 39138, 78 rader
Skriven 2010-06-18 22:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Satellite Radio
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> big ol' (2 metres or bigger) antennae in obvious disuse.
 
 DD> I'm guessing that you were dealing with 6" schedule 80 or 120 pipe -

It is indeed a 6 inch pipe.

 JW> Besides you need a black market illegal descrambler to make it
 JW> work.

 DD> Not so, White Fang.

Well there are few unscrambled signals and there are no legal
sources in Canada any more.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Garlic And Nettle Soup
 Categories: British, Wild, Chicken, Soups, Cheese
      Yield: 4 servings
 
      1    Carrier bag full of nettles
    1/2    Carrier bag of wild garlic
           Leaves and flowers
      1    Diced potato
           Knob of butter or olive oil
      1    Sliced onion
           Chicken stock
           Creme fraiche
           Parmesan
           Salt and pepper
 
  Wash the nettles and wild garlic thoroughly. You'll find all sorts
  of creatures in your soup otherwise! Then sweat your onion and
  potato in a large cast iron saucepan until the onion is beginning to
  turn golden and the potato is softening. Then add in your chopped
  wild garlic leaves. The kitchen will be overwhelmed with the sweet
  aroma of garlic at this point. Then add your nettles and watch them
  wilt like grown up spinach. After a minute or two add your stock and
  simmer for 10 minutes until the leaves have turned soft and the
  liquid is looking like soylent green.
  
  Once you are happy that the vegetation is cooked remove from the
  heat and blend to a smooth, green consistency. Allow to cool for a
  bit then pass it through a grinder in order to take away any
  graininess. If you haven't got one don't worry, this step is not
  strictly necessary, but does improve the texture.
  
  When you are ready to serve simply reheat, season aggressively with
  both salt and pepper. Serve with a dollop of creme fraiche, a
  dusting of Parmesan cheese and most importantly a scattering of wild
  garlic flowers which add a gentle garlic burst to this soulful
  bowlful of spring.
  
  It's one of my favourite soups and is well worth every single sting!
  Some warm bread, slathered in cold, salty butter would top this off
  a treat. As would a crouton anointed with early season goats cheese.

  Robert McIntosh (Thirst for Wine and Wine Conversation) suggests
  washing this down with "something like a Vinho Verde or a spritely
  Chenin Blanc."

  From: Http://Aroundbritainwithapaunch
 
MMMMM


Cheers

YK Jim


... I am Canadian: I've seen every episode of SCTV.

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