Text 14382, 100 rader
Skriven 2011-08-06 08:54:09 av Dave Drum (1:18/200.0)
  Kommentar till text 14346 av DAVE SACERDOTE (1:123/140)
Ärende: FN casting call
=======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> Also, I have a face for radio.

 DD> So does Guy Fairy or whatever his name is -- the dude with
 DD> the spiky hair and the attitude. You, at least, have a pleasant
 DD> personality most of the time.
 DD> Whereas Fairy has a personality more fit for a rugby scrum.

 DS> Hahahaha - "most of the time." =D

 DS> Anyway, that's kind of what I meant by "stupid clown-show format."
 DS> Just isn't my thing.

The entire TVFN has become controlled by the "stupid clown-show format." It's
sad. And it's all about schtick. I watched Emeril on an ION TV program at a
friend's house and there was the same breezy presentation - but, no "BAM" and I
don't recall him kicking "it up a notch" once.

Newton Minnow would roll in his grave to see what his "vast wasteland" has
become.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Bean Soup
 Categories: Emeril, Soups, Beans, Pork, Greens
      Yield: 8 servings
 
    1/2 c  Kidney beans; soaked
           - overnight
           +=OR=+
     14 oz Can kidney beans; drained,
           - rinsed
    1/2 c  Cannellini beans; soaked
           - overnight
           +=OR=+
     14 oz Can cannellini beans;
           - drained, rinsed
      3 tb Olive oil; + more for
           - drizzling on bread
    1/2 lb Diced pancetta
      2 c  Diced yellow onions
      1 c  Diced celery
      1 c  Diced carrots
      4 cl Garlic; sliced
           Salt & fresh ground pepper
     14 oz Can diced tomatoes
     14 oz Can chick peas; drained,
           - rinsed
      2 qt Chicken stock; + extra water
           - if needed
      2    Sprigs rosemary
      3    Sprigs thyme
      1    Sprig oregano
      1    Bay leaf
      1 ts Red chile flakes
      2    Heads Lacinata kale; stemmed
           - in bite-size pieces
      1    Loaf Italian peasant bread;
           - in thick slices
           Parmigiano-Reggiano; grated,
           - to serve
 
  Recipe courtesy Emeril Lagasse, 2007
  
  Place the kidney beans in a medium pot, add water to cover
  by 2" and bring to a boil. (If using canned kidney beans,
  skip this step.) Turn the heat down, let simmer for 45
  minutes to 1 hour, or until just-tender. Use the same
  process for the cannellini beans.
  
  In a large soup pot, heat the olive oil over medium heat.
  Add the pancetta, rendering the fat and cooking until
  slightly crispy about 3 minutes. Saute the onion, celery,
  carrot and garlic for 3 to 4 minutes. Season with salt and
  freshly ground black pepper, to taste. Add the diced
  tomatoes, the cooked and drained kidney beans, cannellini
  beans, chick peas, and the chicken stock. Using kitchen
  twine, tie the herbs and the bay leaf into a bundle and add
  to the pot. Season with the red chili flakes, salt and
  pepper. Cook for 15 to 20 minutes, then add the kale.
  
  Continue cooking until the beans are completely tender.
  
  Preheat the oven to 350xF/175xC. Drizzle olive oil over the
  slices of peasant bread, season with a little salt and
  pepper and toast in the oven. Serve the soup in large bowls
  with grated Parmesan and a slice of toast.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 15 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... You can be a rank insider as well as a rank outsider. Robert Frost
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