Text 15869, 76 rader
Skriven 2011-09-19 07:37:00 av Dave Drum (55048.cooking)
  Kommentar till text 15836 av Ruth Haffly (1:396/45.28)
Ärende: Collectibles
====================
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 -> Exactly what I was trying to say! Who needs years old "National
 -> Geographic" and "Reader's Digest" magazines anyway? Not even libraries

 RH> The recycling bin.

Find a pre-pubescent boy to take the Geographics off your hands. Bv)=  That's
how I learned a lot that my folks never let me in on. Of course with the ease
of access to the internet and the ease of defeating the "net-nanny" controls -
the sprouts may be (probably are) far ahead of the National Geographic curve.
 
 RH> Going to need a big one; they've got about 50 years of NG in the house.
 RH> Not so much of RD but Dad has all but one (the first) issue of "Model
 RH> Railroader" and all of "Railroad Model Craftsman". Probably 60-70 years
 RH> of the first, close to 50 of 2nd. Those will be sold, if possible as a
 RH> set.

The model RR magazines should bring in quite a tidy sum - especially if
termites or silverfish and other creepy crawlies and/or storage conditions have
not ruined them.

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

      Title: Leek & Baked Potato Vichyssoise w/Red Caviar
 Categories: Soups, Vegetables, Potatoes, Seafood
      Yield: 6 servings

      2 lg Baking potatoes (russets)
      6 c  Vegetable broth
      6 lg Leeks; 3 lb, white part only
    1/2 ts Fresh ground white pepper
      1 c  Yogurt or evaporated milk
    1/4 c  Red salmon roe caviar
    1/4 c  Snipped fresh chives
 
  Preheat oven to 400øF/205øC. Bake potatoes on the floor
  of the oven, turning once, for 1 hour or until they
  are soft when pressed. Cut the cooked potatoes in
  half and scoop out the flesh.
  
  Cut leeks in half lengthwise, wash throughly to get
  out all sand and grit and chop coarsely.
   
  In a large saucepan, bring the broth to a boil over
  moderately high heat. Add the chopped leeks and white
  pepper, reduce heat and simmer the leeks, covered for
  30 minutes or until they are very tender.
   
  Add the potato flesh to the leeks and puree the
  mixture in batches in a food processor until very
  smooth. Transfer the puree to a mixing bowl, add salt
  if desired and chill covered for at least 2 hours or
  up to 24 hours.
  
  Whisk in the yogurt or milk and chill again for 30
  minutes if necessary.
   
  Ladle the soup into bowls and top each serving with
  1-1/2-2 ts of red caviar and sprinkle with chives.
   
  Serve in chilled bowls.

  Recipe by Lucius Beebe, railroad buff and Bon Vivant
  in the New York Herald Tribune
 
  From: http://www.dandyism.net

  Uncle Dirty Dave's Archives

MMMMM

... A child of 5 would understand this. Send someone to fetch a child of five.
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