Text 10543, 61 rader
Skriven 2011-05-09 00:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: nah 303
===============
 ML> when lamb is done to my specs, the fat
 ML> hasn't softened yet and is barely edible. When the fat
 ML> is done to my preference, the meat is well downhill. I
 ML> suppose a fine-flamed blowtorch might be the solution.
 GJ> I would suggest cooking the lamb rare, to your taste, then cutting off
 GJ> the fat, frying or roasting it like mad and returning it to the dish.

Ruin the presentation. Otherwise, I'd remind you "been there,
done that," as many happy diners, including echo people, have
enjoyed cracklings made by me from beef, pig, lamb, chicken,
turkey, duck, goose, and salmon fats and/or skins.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> Not interesting when you consider that the Normans were Froggish folk
 DD> and in the Frog tongue "porc" and "boeuf" are proper animal names. You
 DD> are just be linguistically chauvinistic in favour of the Angles and
 DD> Saxes. 
 GJ> Not at all.  In fact one of my friends has the surname, "Le Boeuf".

What has that got to do with the price of eggs?

 GJ> I was referring more to how the present dichotomy between primary
 GJ> producers (of pigs, etc) and townsfolk (eaters of pork) has developed.

?

Deep-fried dumplings soup
cat: Italian, starter
yield: 1 batch

meat broth
rustic bread
grated Pecorino cheese to taste 
h - for balls
10 oz ricotta cheese
4 eggs
1 handful grated Pecorino cheese
1 sprig parsley
pepper to taste
1 pn salt
all-purpose flour
frying oil

Mix the Ricotta with the eggs and the cheese, add the
finely chopped parsley and salt, and mix well. From
this mixture, form some balls the size of a hazelnut.
Roll them in a plate containing flour, then fry them
in abundant boiling oil. As soon as the "pallotte"
are golden, with the aid of a skimmer, remove from the
oil and dry them on absorbent kitchen paper. In the
meantime, toast the slices of bread in the oven, cut
them into chunks and arrange in a receptacle. Add the
palotte, pour on all of the boiling stock and a generous
helping of Pecorino cheese. Serve immediately.

Source: Barilla

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