Text 13836, 117 rader
Skriven 2011-07-25 08:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: FIDO 621
================
 HN> Seems lately that Fidotel has been
 HN> taking the weekends "off"...Shannon 
 HN> must reboot everything on Monday (grin).

Doc's too, as of about yesterday. I hope that he
hasn't been hit by lightning or something.

Edited to add: apparently he's back up.

 HN> quick! There's only one pharmacy in town
 HN> that carries it and you have to get it
 HN> by prescription. Evidently it's "triple
 HN> screened" and pharmaceutical grade....
 HN> whatever THAT means!

I actually think you may be being take for a ride.
Of course it's pharmaceutical grade, and who cares
how many times it's been screened.

 HN> We also got swept by Toronto and today
 HN> we got wholloped by  your Bo-sox...13
 HN> losses in a row...Ptui...leaves a bad taste
 HN> in my mouth!!

Well ... you did your job to thwart the Yankees by
being cannon fodder for the Sox. Now, keep it up
by breaking that losing streak (15!!).

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

      Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
 Categories: Starters, Pasta, Vegetables, American
      Yield: 4 servings

MMMMM-------PASTA--
      1 c  Flour  *
      1 lg Egg
      1 ts Salt
      1 ts Pepper, white
      2 tb Water
      2 tb Oil, olive

MMMMM-------SAUCE--
      2 tb Butter
      2 tb Mushrooms, button, chopped
      2 tb Puree, shallot
      1 ts Peppercorns, crushed
      2    Bay leaves
      1 c  Wine, white
      2 c  Stock, chicken
      1 c  Cream, heavy
    1/2 c  Wine, Madeira
      4 tb Truffles, finely chopped
           Salt, Pepper

MMMMM------ASSEMBLY-
      4 tb Mushrooms, cepes, sliced
      4 tb Mushrooms, Shitake, sliced
      4 tb Mushrooms, Chanterelle, sliced
      1 tb Oil, olive

       * The flour used for this pasta recipe is made up of 70%
  semolina, and 30% of either all-purpose, rice, or buckwheat flours.

    For the Pasta:
    ==============

       Place your flour on a work space.  Add the egg, olive oil,
  water, salt and pepper.  Mix and roll the dough into a ball, then
  continue working by hand until smooth and consistent.  Dust the dough
  lightly with flour. Run the dough through a pasta machine to form noodles.
       Dust with flour and reserve.

    For the Sauce:
    ==============

       Melt the butter in a saute pan.  Add the mushrooms, shallot,
  peppercorns, and bay leaves.  Reduce the mixture about 2 min.

       Add chicken stock and continue cooking over medium heat for 2-3 min.

       Add cream, bring the mixture to a boil, then reduce by one-third
  and make it a smooth consistency.  Adjust the seasoning.

       In another saute pan, add Madeira wine to 3 tablespoons of
  truffles. Reduce over high heat for 2 to 3 min.

       Strain the cream sauce into the truffles and wine, then reduce
  it to a smooth consistency.

   To Assemble:
   ============

       Cook the pasta in plain boiling water, then drain.  In a saute
  pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped
  truffles, salt, and pepper.  Add pasta to the saute pan.

       Add a little cream truffle sauce and heat.

       In another saute pan, saute 1 tablespoon sliced cepes, 1
  tablespoon sliced shitake and 1 tablespoon of sliced chanterelle
  mushrooms in 1 tablespoon of olive oil.  Strain.

       To serve, ladle some of the sauce onto a serving plate, swirl
  pasta in the center and garnish with a quarter of the sauteed
  mushrooms. Top with chopped truffles.

       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA

MMMMM


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