Text 14249, 121 rader
Skriven 2011-08-02 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: laughs 677
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> One factor is advertising. Another is the shameful
 ML> decline in the maintenance of public water supplies,
 ML> which are being stretched to the breaking point by
 ML> population increases.

 JW> We're not having that problem here (yet).

 ML> You have a big lake.

Actually I was referring to Canada and its urban infrastructure, but
I guess I wasn't clear.

Ironically Yellowknife has superb, clean and tasty water with
minimal treatment (we filter out the twigs, leaves and minnows and
lightly chlorinate against the possibility of caribou scat e-coli,
although even that is probably unnecessary) but we have been cited
for being below national standards for water treatment and must
build an expensive new treatment plant or else. What nonsense!

 JW> And I have been on the occasional farm where water is salty or
 JW> sulphury.

 ML> Wells. I'd be inclined to prospect those areas for oil.

You're not alone. Multinational oil company geologists think along
the same lines.

 ML> environmentalist outcry, flimsy unreusable plastic bottles,
 ML> which they claim are green, as they use fewer resources.
               
Also nonsense! A bottle with say four times the plastic can be used
hundreds of times.

 ML> 18 oz Turnips
 ML> 2 oz Canadian Bacon
 JW> Ack! What a thing to do to bacon!

 ML> White turnips aren't all bad.

I do tolerate them. But the favourite turnip root with everyone in
this house is kohlrabi.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Pork Stuffed Kohlrabi
 Categories: Pork, Groundmeat, Vegetables, Rice
      Yield: 8 Servings
 
      8    Kohlrabies; bulbs peeled,
           -stems  discarded, leaves
           -trimmed of tough center
           -ribs
    1/2 c  Finely chopped onion
      1    Garlic clove; chopped fine
    1/4 c  Unsalted butter
      1 lb Ground pork
    1/2 c  Cooked long-grain rice
      2 tb Finely chopped fresh parsley
           -leaves plus additional for
           -garnish
      2 tb Sweet paprika
    1/4 ts Dried marjoram; crumbled
    1/4 ts Caraway seeds
  1 1/2 tb Tomato paste
      2 lg Eggs; beaten lightly
  3 1/2 c  Chicken broth
      2 tb All-purpose flour
    1/2 c  Heavy cream
 
  Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb
  will stand upright, scoop out the pulp from the opposite end with
  a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells,
  and chop it fine (there will be about 2 3/4 cups). In a large
  kettle of boiling salted water cook the kohlrabi leaves for 3
  minutes, or until they are just tender, drain them well, and chop
  them fine (there will be about 2 cups).
  
  In a large skillet cook the onion and the garlic in 2 tablespoons
  of the butter over moderate heat, stirring, until the onion is
  golden and transfer the mixture to a large bowl. To the bowl add
  the pork, the rice, 2 tablespoons of the parsley, the paprika, the
  marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup
  of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and
  salt and pepper to taste and combine the mixture well. Divide the
  mixture among the kohlrabi shells, mounding it, and arrange the
  shells in a shallow flameproof baking dish just large enough to
  hold them in one layer. Scatter the remaining pulp and leaves in
  the dish and pour in the broth. Bring the broth to a boil and
  simmer the shells, covered partially, for 30 to 50 minutes, or
  until they can be pierced easily with a sharp knife. Transfer the
  shells with a slotted spoon to a plate, reserving the cooking
  mixture in the baking dish, and keep them warm.
  
  In a small saucepan cook the flour in the remaining 2 tablespoons
  butter over moderate heat, whisking, for 3 minutes and whisk in
  the cream. Bring the mixture to a boil, whisking, simmer it for 1
  minute, and stir it into the reserved cooking mixture, a little at
  a time. Add salt and pepper to taste and cook the sauce over
  moderate heat, stirring occasionally, for 5 to 10 minutes, or
  until it is thickened. Return the stuffed shells to the baking
  dish and garnish them with the additional parsley.
  
  Gourmet October 1992
 
MMMMM




Cheers

YK Jim


... If I die and go to hell I know that rutabaga will be on the menu there

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