Text 4988, 68 rader
Skriven 2008-04-05 13:14:02 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: MISSING MESSAGES? 80405
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> I suspect that some of my postings may not have been getting through
 GJ> lately, as I expected more responses from yourself or the Daves, but it
 GJ> could be that non-response indicates silent aggreement.  (g)

 DD> Or perhaps we do respond to trolls ... as you have more or less
 DD> admitted to.  Bv)=

Glad I'm getting through.

"The Norwegian Thusser were at one time so numerous that they kept the
early Christians from moving into Norway.  Today the Christians have
succeeded in driving a great number of them out of the country and
revile them as "evil Trolls".  Correctly speaking, the Thusser and all
other Mound Folk can only be called Trolls in a generic sense.... In
reality, the Mound Folk are tall, thin elves of great age and even
greater skill.  They are the master smiths the Eddas tell us about and
are clever mechanics who know the secrets of old runes."

- A Field Guide to the Little People, by Nancy Arrowsmith.

And so, although I don't live under a bridge, I take that as a
compliment.  Thankyou.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Joint Of Whale Meat Steeped In Red Wine Marinade
 Categories: Scandinavia, Native, Game, Marinades, Whale
      Yield: 4 Servings
 
  1 1/4 kg Whale meat
      3 dl Red wine
      1 dl Vegetable oil
      3    Ground cloves
    1/2 ts Coarsely ground pepper
      2 ts Salt
           The Marinade:
    3/4 l  Juices from the meat
           Thickening (milk and flour)
      4    Dessert spoonfuls of sour
           Cream (20% rømme)
           Sugar colouring
           Salt
 
  It may be a good idea to bind the joint to help it keep in good shape.
  Place it in a small oven dish and pour the marinade over. Leave the
  joint there until the next day, turning it at regular intervals.
  Remove the joint from the dish, dry it well and rub it with salt.
  Cook the joint until it turns a pleasant brown colour all over, turn
  down the heat and add water to reach 2-3 cm up the side of the joint,
  approx. 3/4 litre. Let the joint simmer for about 20 minutes, turn it
  over and leave it for another 20 minutes. Measure enough of the
  juices to make enough marinade, about 3/4 litre. Add the thickening
  to the marinade, and then the sour cream to taste. Serve with boiled
  beans or other vegetables, and potatoes - boiled or fried in the pan.
  
  Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1,
  Norway the High North Alliance Home Page the Aboriginal Subsistence
  Contents Page
 
MMMMM
 

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