Text 11583, 73 rader
Skriven 2011-05-31 12:41:12 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: booze 413
=================
 ML> Scotches from the SMWS event at the Arizona Biltmore.
 NB> How large a sample did one get of each taste?

The standard pour was maybe a tablespoon, though if you
schmoozed with the booth attendants, you might get more.
I asked for half portions and did a fair amount of spitting,
so I didn't get really intoxicated and still had some taste
buds at the end. Just to make sure, I planned my play by
going from less aggressive distillers to Islay by degrees,
and then within product lines younger to older.
==

 ML> The freezer is so full that when I show up my task is to
 ML> remove things and use them up. Though I thought I did a
 ML> decent job last time, when I left it still looked to
 ML> these inexpert eyes to be pretty full.
 NB> An expert can shuffle things around to find a lot of space for more
 NB> stuff... even when it seems full... ;)

Amazing what the non-spatially challenged can do.

==

 ML> That was when I was young, handsome,
 ML> and good-humored. I do not recommend doing this at this stage.
 NB> Less good-humored nowadays, is it...?  :)

Something like that, but more less "all of the above."

Timbale
cat: text mostly, Italian, Canadian
servings: 4

2 c flour
1 1/2 ts salt
3/4 c lard
5 Tb water
1/4 lb ground veal or other meat
s, p
1/2 lb ditalini
2 c tomato sauce
1/3 c grana
2 eggs
1/4 c heavy cream

It can be filled with darn near anything .. salmon or chicken being
common. A light luncheon dish can be made as follows ....

2 cups flour, 1 1/2 tsp salt, 3/4 cup shortening (the kind 'mama's
little baby loves' no doubt) and about 5 Tb water makes up the pastry
portion. Makes two rounds.

For the filling, brown some ground veal (1/4 lb) and season. Cook about
1/2 lb of Ditalini until al dente (vat else) and add the veal, 2 cups of
basic (you want fancy ..add fancy) tomato sauce, and some Grana, about
1/3 cup Parma or Romano will do. Blend it all into a 10" lined (you
remember the pastry) 10" (or so) pie plate. Beat two eggs with some
heavy cream (say ..1/4 cup) and pour over. Top with a second pastry
round, seal and bake moderate (350) until lightly browned (35 min
you think?)

Served with a nice salad and a good bottle of Italian red, makes a nice
luncheon dish  ... or did I say that already.

Salt and freshly ground pepper (natch) are all the seasonings needed for
the veal but be my guest. Oh yes don't drain the veal before adding.

From: Barrie Lax


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