Text 11759, 80 rader
Skriven 2011-06-03 18:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: remote 431
==================
 ML> I actually think that changing planes is not such a bad idea.
 ML> Gives you a chance to [...]  say you've been places
 ML> you'd actually not be caught dead in.
 JW> That is how I played the six hour tourist in Iqaluit

Well. For this once I envy you. Despite my many travels,
Baffling Island isn't anyplace I've been to, and the
prospects of my going there are slender.

 JW> Thank you Liz.

One hopes that Charlie or Bill or whoever is so generous.

 JW> Title: Indian Brussels Sprouts
 JW> 1 1/2 lb Small B. sprouts

Just for the record, I hate everything that has anything to do
with Belgium, and the sprouts are no exception. All living things
south of the Dutch border and north of the French should be
eradicated, down to the yeasts that produce that abysmal excuse
for beer. The Conrad hotel in Brussels was nice enough, but I'd
gladly sacrifice it for the boon of never being told "this is a
Witbier that you'll like."

Oh ... though Belgian endive is bad, it's not substantially
worse than many kinds of lettuce.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Belgian Endive Salad
 Categories: Salads, Mushrooms, Victoria, Cyberealm
      Yield: 4 Servings

MMMMM--------------------------MARINADE-------------------------------
    1/3 c  White Wine Vinegar
    2/3 c  Olive Oil
    1/2 ts Salt
    1/2 ts Sugar

MMMMM--------------------BELGIAN ENDIVE SALAD-------------------------
      4    3 ounce Belgian Endives
           Assorted Wild or Pickled
           Mushrooms
           Assorted fresh herbs and
           Pesticide-free edible
           Flowers
           Pickled Ginger, sliced
      1    Plum Tomato

  Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
  sugar. Cover and shake well. Set aside.

  Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a
  large knife, cut each endive lengthwise from endive tips to base,
  cutting to but not through the base. Turn endive a quarter turn and
  cut lengthwise again. This now forms 4 large "petals." Cut each
  quarter lengthwise again to form 8 "petals" that are still held
  intact by the base.

  Run cold water into center of each endive. Drain. Arrange in a shallow
  dish. Shake marinade and pour over endive. Marinate 10 min,
  spooning marinade over endive twice. Remove endive from marinade with
  a slotted spoon. Drain on paper towels, patting gently to remove
  excess marinade.

  On each of 4 serving plates, spread out an endive "fan." Scatter
  mushrooms over endive. Decorate endive "petals" with fresh herbs and
  flowers to resemble a flower arrangement. Arrange ginger on each
  endive near base. Halve tomato crosswise, using a zigzag cut. Remove
  pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a
  tomato quarter over base of each endive to form a "vase."

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith

MMMMM


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