Text 13703, 75 rader
Skriven 2011-07-22 09:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: picnic 2012 607
=======================
 SD> By next summer, I should be able to figure out if I'm going to host or
 SD> be a guest at a picnic.  I just don't know enough about all the good
 SD> places to eat in the surrounding area yet, but there are some good
 SD> places to eat that I know of.

You don't need to know all the places, just enough to get
us through a long weekend. And after this year's mostly
do-it-yourself picnic, we'll probably be happy to sit any
old place with a couple beers and a stack of good old
American cooking that someone else has made in front of us.

   Also, if anyone likes US history, that
 SD> is here in great abundance, with this area being the first independent
 SD> area from England (before 1776, the Watagua Association was formed
 SD> about 10 miles from here).  Also Andrew Jackson's birthplace and home
 SD> is just down the road in Greenville, along with Daniel Boone's home,
 SD> and so much more. 

See? The planning is all done. If you figure by March or so that
you can't swing it in '12, despite the Mayan calendar, chances
are there will be years in the future.

 SD> Not only that, but Bristol TN/VA is about 20 minutes northeast of here
 SD> and that's the birthplace of country music.

Though the fiddle figures prominently in country music and
one of my buddies is the fiddlin' champ of California, this
isn't one of my top priorities.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegetable Marrow With Dill And Sour Cream
 Categories: Side dish, Vegetables, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
      5 lb Vegetable marrow
    1/4 c  Onions; chopped
  1 1/4 c  Sour cream
           Salt
           Vinegar
  1 1/3 oz Dill
      2 oz Lard
    1/3 oz Garlic
  1 1/3 oz Flour

MMMMM----EUROPEAN MEASUREMENTS----
  2 1/4 kg Vegetable marrow
     60 ml Onions; chopped
    300 ml Sour cream
           Salt
           Vinegar
     40 g  Dill
     50 g  Lard
     10 g  Garlic
     40 g  Flour

  Take a young vegetable marrow, peel and cut it into long
  noodles with a marrow slicer. Salt, and leave it in the salt for
  20 min. Then squeeze out the brine. Meanwhile chop some
  onions and dill very small and fry them lightly in fat. Add
  some water and the marrow. Bring to boil, then stir some
  flour into the sour cream and thicken the marrow with it. Let
  it boil gently. Care must be taken not to use too much flour
  or the marrow will be too thick. Finally a little vinegar is
  added and, if necessary, more salt.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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