Text 4848, 99 rader
Skriven 2008-04-03 09:21:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Whipped Sour Cream
==============================
-=> DALE SHIPP wrote to DAVE SACERDOTE <=-

 DSh> Was that when you figured out how to make cream out of butter?
 DS>  DSac> ^^^^^^^^^^^^^^^^^^^
 DS>  DSac> ? I don't understand.

 DS>   Gail said the same thing.   Maybe my mind is creating suppressed
 DS>   memories, but I would swear that you once talked about figuring out
 DS>   how to reverse the process of churning cream to make butter.   I.e.
 DS>   you had a way of taking butter and having it turn into cream.

 DS>   I guess that either it was someone else, or I have gone daft:-}}

I don't think you have gone off the rails. It was back in the 90s ... when I
was living on Planet Zarkon and having chilli warz with Dave Hughes and the Ol'
Goat Roper. I remember the returning butter to cream thread - but, not all the
details - except that it was only semi-successful and more expensive than going
right out and buying fresh cream.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mageritsa (Easter Lamb Soup)
 Categories: Greek, Soups, Lamb/mutton, Offal
      Yield: 8 servings
 
           Intestines, heart, lungs,
           & liver of 1 lamb
      1    Lamb's feet and tripe; opt
      1    Lamb's head (opt)
           Salt
      2    Lemons; juice only
      1 sm Bunch scallions; chopped
    2/3 c  Chopped fresh parsley
    1/2 c  Chopped fresh dill
    1/4 c  Chopped celery leaves
      6 tb Raw long-grain white rice
    1/2 ts Aniseed (opt)
           Fresh ground pepper
      3    Whole eggs
 
  Note: If using the lamb's head, wash it, then soak it in cold water
  for 3 hours. Drain. Cut the head in half, using a sharp knife, and
  tie with a clean string.
  
  If using the lamb's feet and tripe, prepare as follows: If tripe is
  not parially cooked, cut open with a sharp knife and clean the inside
  thoroughly under running water. Put in a pan with cold salted water to
  cover and soak for 30 minutes, then drain and wash with cold water.
  Cut into small pieces and put in a large soup pot with the lamb's
  feet. cover with cold water, and simmer until tender, adding salt to
  taste during the last minutes of cooking. Cube the tripe, remove the
  meat of the feet from the bones, and add to the mageritsa at the same
  time as the cut-up intestines, adjusting the liquid by adding more
  water.
  
  Clean the intestines thoroughly by turning them inside out, using a
  long skewer or stick (this turning will be quicker if the intestines
  are first cut into 2-foot lengths), then wash under cold running
  water until clean. Rub the intestines with salt and the juice of 1/2
  lemon, rinse again in cold water and drain. Braid the intestines or
  tie the ends together with clean string. Put in a large soup pot with
  the lamb's head, if using, and cove with cold water. Bring to a boil,
  then lower the heat, skim, and simmer for 30 minutes. Remove the
  intestines, drain them, and cut into 1/4 inch pieces with the
  scissors and set aside to add to the soup later. (Use the remaining
  portion of the head for another dish.)
  
  Bring the soup stock to a boil and add the scallions, parsley, dill,
  and celery leaves. Cut the heart, lungs, and liver into small
  bite-sized cubes, and add them to the soup, and simmer for 15
  minutes. Add the rice, cut-up intestines, aniseed, salt and pepper to
  taste and continue simmering until the rice is tender, approximately
  15 minutes, adding more water as needed and the brains during the
  last few minutes of cooking.
  
  Half an hour before serving, bring the soup to a boil, then remove
  from the heat and prepare the avgolemono: Beat the eggs for 2
  minutes. Continue to beat, gradually add the remaining lemon juice.
  Then 1 to 2 cups of the hot soup by droplets, beating steadily, until
  all has been added. Add the avgolemono to the soup.  Stir over
  minimum heat until thickened.  Serve warm but avoid boiling the soup
  after adding the avgolemono.
  
  A richer Mageritsa can be made by sauteing the scallions in 3
  tablespoons butter or oil before adding to the soup.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "Although I take no pleasure in being right." Neelix
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