Text 9166, 76 rader
Skriven 2008-06-18 08:25:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Flooded wires
=====================
-=> GLEN JAMIESON wrote to MICHAEL LOO <=-

 GJ> My Fido has been out of contact for several days, but today 430 have
 GJ> come down the line.  Dunno why; perhaps all the floods might have
 GJ> short-circuited the wires crossing your mid-West states.

Errrrrm, they bounce that stuff off of satellites these days. Wires don't
hardly enter into it past providing eletricity.   Bv)=

 ML> I'm sorry to have to tell you that Tomatin was bought in the 1990s
 ML> by a Japanese company and is now blended for the Japanese market.

 ML> The Scotch itself has become a pretty standard firewater.

 GJ> According to it web page, the old standards are being maintained, but
 GJ> of course they would say that, wouldn't they.

What do your tastings indicate?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Artichoke & Pea Sauce
 Categories: Sauces, Vegetables, Wine
      Yield: 6 servings
 
      1    Lemon
      2    Dozen baby artichokes; 1 1/2
           - to 2 ounces each
    1/3 c  Extra virgin olive oil
      2 lg Shallots; halved. thin
           - sliced
    1/2 c  White wine
    1/4 c  Water + more if needed
           Salt & fresh black pepper
      1 c  Shelled peas
 
  For the Orecchiette With Artichokes & Peas. Leftovers can
  be stirred into a risotto about three-quarters of the way
  through cooking.
  
  Fill a large bowl with cold water and add the strained juice
  of the lemon. To trim the artichokes, peel back the outer
  leaves until they break off at the base. Keep removing
  leaves until you reach the pale yellow-green heart. Cut
  across the top of the heart to remove the pointed leaf tips.
  If the stem is still attached, cut it down to 1/2 inch, then
  trim the stem and base to remove any dark green or brown
  parts. Cut each heart into 6 or 8 wedges, then immediately
  place in the acidulated water to prevent browning.
  
  Heat the olive oil in a large skillet over moderate heat.
  Add the shallots and saute briefly to soften them. Drain the
  artichokes and add them to the skillet along with the wine
  and water. Season with salt and pepper. Cover and simmer
  until the artichokes are tender, about 30 minutes, adding
  more water as needed to keep the artichokes moist.
  
  Add the peas and a little additional water (You'll need more
  water for fresh peas, less for frozen peas.) Cover and simmer
  gently until the peas are tender. There should be a few
  tablespoons of flavorful juices in the skillet. Taste and
  adjust the seasoning.
  
  Makes about 6 cups
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 03 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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