Text 6073, 72 rader
Skriven 2008-04-25 22:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: cfs--brown or white206
==============================
 ML> I'll bring earplugs. Actually, I snore a bit too, but
 ML> people tell me it's not too awful to endure.
 RH> I've been tempted, the last few nights, to use them myself. (G)

Funny thing that girth has not much to do with snoring, contrary
to popular belief. On tour I used to room with this thin little
guy who snored like a buzz saw.

 RH> A bit of fat is OK but not half the plate.  Some places figure they
 RH> can disguise the amount of fat when they chop up the meat.
 ML> (I actually like that.)
 RH> I'd rather have the meat; I don't want to pay good money for fat and
 RH> gristle.

I'm staying at the house of one of my conductors - moving to that
of another conductor next week and yet a third conductor the week
after that ... anyhow, they had this great special on Certified
Angus porterhouse steaks for 5.99/lb ... I cooked these beautiful
rare steaks and ate the gristle off the sides and left the middles
for my host (he actually left enough for my lunch tomorrow) ...

 ML> It was only relatively recently (in the second half of my life,
 ML> anyway) that I encountered CFS with brown gravy. I regard it as
 ML> an aberration, though one that is favorable to me for obvious
 ML> reasons. My taste preference is white gravy with sausage, though
 ML> when I have this in restaurants it's usually dead salty.
 RH> I've not had the sausage and white gravy in restaurants, just cfs.

One can get CFS with sausage gravy in the restaurants in Arkansas.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Baked Vermicelli With Ricotta and Grapes
 Categories: Pasta, Desserts
      Yield: 6 Servings

    1/4 c  Butter, unsalted
    1/2 lb Vermicelli, broken into 2-
           -inch lengths
      2 c  Cold water
      2 c  Heavy cream
    1/2 c  Sugar
      4    Large eggs
      1 lb Ricotta cheese
    3/4 t  Ground cinnamon
      3 c  Seedless red grapes

    Preheat the oven to 325 degrees F. Butter 6 to 8 ramekins or a
  shallow 1 1/2-quart baking dish.
    In a large skillet, melt the butter over medium-high heat. Add the
  vermicelli and cook, stirring, for 5 minutes, or until the pasta is
  golden. Add the water, bring to a simmer, and cook for about 7
  minutes, or until the water is absorbed. Add the cream and the 1/2
  cup sugar. Simmer, stirring, for 5 minutes, or until the cream is
  reduced by about 1/3.
    Meanwhile, in a large bowl, whisk the eggs until frothy. Stir in the
  ricotta and 1/2 teaspoon of the cinnamon.
    Add the vermicelli mixture to the ricotta and mix. Spoon into the
  prepared baking dishes and place the grapes on top. Sprinkle with
  sugar and the remaining 1/4 teaspoon of the cinnamon.
    Bake for 45 minutes, or until golden brown. Serve warm or at room
  temperature.

  From article in the Buffalo News.
  Typed for you by Joan MacDiarmid.
  Originally posted to NCE 4/24/98

MMMMM

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