Text 16633, 93 rader
Skriven 2011-10-15 14:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Italian grating 41
==========================
 ML> Reason 1. it smells like smelly human feet.
 ML> Reason 2. it tastes like smelly sheep feet.
 JW> You are bigoted and not to be taken seriously! [g]

I may be bigoted, but it doesn't change the fact that
what I said is the truth?

 ML> $15 a pound isn't too too bad.
 JW> I was happy. It's not as pungent as the other brands that cost more
 JW> but that would probably be a good thing from your POV.

Actually, I really like sharp cheeses, not to mention that with
aging the lactose content goes down while the tyramine content
goes up, but as I age I am becoming less sensitive to tyramine,
while the lactose intolerance stays intact. Anyhow, pungency
means more flavor per buck (or per lactase pill).

 ML> (Re: Dominos) Darn right there was recourse. In this
 ML> case, the answer would be "you know where you can stick
 ML> that pizza of yours."
 JW> I didn't know how bad the pizza was until after I had paid for it,
 JW> the driver was gone and I had opened the box. So a life long boycott
 JW> is the next best thing.

Step 1. Contact franchisee. Step 2. Contact home office.
Step 3. Contact newspaper. Step 4. Start smear campaign.
Step 5. Remind all friends and relatives everywhere to
avoid the chain (assuming they're not smart enough to
have done so on their own.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cheese-Stuffed Manicotti
 Categories: Pasta, Italian
   Servings: 6

    1/2 lb Fresh mozzarella cheese,
           -1/2-inch dice
      2 lb Ricotta cheese (or 2
           -15-ounce containers)
    1/4 lb Prosciutto, 1/4-inch dice
      2    Eggs
    1/2 c  Freshly graterd Parmesan
           -cheese
           Salt and freshly ground
           -black pepper
    1/4 c  Minced fresh parsley
     14    Manicotti shells
      3 c  Tomato sauce (Meat or
           -Marinara)
    1/2 c  Freshly grated Parmesan
           -cheese

  CHEESE FILLING

  TO  MAKE THE FILLING:  combine all the filling ingredients  and mix very
  thoroughly.

  Heat 4 to 6 quarts of salted water to the boil in a large  pot; add 2
  tablespoons oil to help prevent pasta from sticking.  Add half of the
  manicotti and cook for 6 to 8 minutes, or until not quite al dente.

  Stir  occasionally with a long-handled fork.  Hold  a  strainer over the
  pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the
  boiling water, placing them in the strainer. Shake manicotti free of water
  over the pot.  Spread  a  clean kitchen towel on the kitchen counter.

  Place  the  manicotti  side by side on the  towel,  which  will absorb all
  the  remaining  moisture.   (The  shells  must  be completely dry before
  stuffing.)

  Repeat until all shells are cooked.  Cool.  Generously butter a baking
  dish, 13 x 10 inches.  Fill each shell with some of  the stuffing, letting
  a little of the stuffing come out on  either end. This is best done with a
  pastry tube and a large  nozzle; otherwisew use a regular teaspoon.

  Lay the stuffed manicotti side by side in the buttered dish and surround
  them  with  any manicotti shells  you  may  not  have sufficient stuffing
  for.

  Pour  half the tomato sauce over the shells and  sprinkle  with 1/2 cup
  Parmesan cheese.  Bake in a preheated moderate oven for 15 to 20 minutes.

  Heat  remaining tomato sauce to serve separately.   Serve  with additional
  Parmesan Cheese. Makes 6 servings.

  [ The Regional Italian Kitchen; Nika Hazelton; Evans,1978 ]

MMMMM

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