Text 19628, 92 rader
Skriven 2012-01-07 09:23:00 av Dave Drum (1:18/200.0)
  Kommentar till text 19579 av bill swisher (1:124/311)
Ärende: Comix
=============
-=> bill swisher wrote to Dave Drum <=-

 > Innit amazing how something simple like a pot of soup will outgrow the pot
you

 > started with unless you pay close attention?

 bs> Oddest thing.  The daily comics run spit the following out as the body
 bs> of the message that all the comics were attached to:

 bs> The most remarkable thing about my mother is that for 30 years she
 bs> served nothing but leftovers. The original meal has never been found...
 bs>    {Calvin Trillin}

 bs> Empty messages are boring so I run a fortune program, in the cron job,
 bs> to create message bodies for the comics.

Calvin is one of my favourite food writers - as he doesn't take *anything* too
seriously. He has a sense of the absurd that is almost as twisted as mine.

When you say "daily comics run" are you referring to inbound to you or outbound
from you?

The only comix I get in my inbox (other than the occasional one from thee) is
the daily Dilbert strip. For my other favourites I have an account at
comics.com. Did you know that Alley Oop is still being written?  Bv)=

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

      Title: Calvin's Salmon Hash
 Categories: Seafood, Potatoes, Dairy, Eggs
      Yield: 2 servings

      1 lb Potatoes; 2-3 lg potatoes
    1/2 lb Smoked salmon; hot-smoked if
           - you can find it
    1/2 sm Red onion; minced
    1/2 tb Prepared horseradish
    1/2 tb Whole grain mustard
    1/8 c  Capers; drained
    1/4 c  Dairy sour cream
           Fresh ground black pepper
      1 tb Butter
      1 tb Olive oil
      2 lg Poached eggs

  Calvin Trillin describes his making a simple salmon hash
  each summer in Nova Scotia, and then mentions the elegant
  version served at the Heathman Hotel in Portland, Oregon,
  developed by Chef Greg Higgins. Trillin insists he never
  makes a recipe with more than three ingredients, but
  eventually his daughters chop up the ingredients and he
  makes Higgins’ version, which he describes as delicious.

  Basically, salmon hash is smoked salmon and potatoes, with
  some onions and spices. Other than the time it takes to
  cook the potatoes, it is a very quick recipe.

  Boil the potatoes in their skins until tender. Then drain
  and cool.

  Pull off the skins and cut the potatoes into cubes

  Melt the butter in a cast iron pan and add the olive oil.
  Cook the potatoes in the butter/oil until browned on all
  sides.

  Meanwhile, chop or shred the salmon in a bowl.

  Add the onion, horseradish, mustard, capers and sour cream
  and mix.

  When the potatoes are browned, add the salmon mixture and
  toss to heat through.

  Poach the eggs.

  Serve hash on two plates topped with poached eggs.

  To make this really rich top the eggs with a little sour
  cream mixed with fresh, heavy cream.

  From: http://www.examiner.com

  Uncle Dirty Dave's Archives

MMMMM


... Who is rich? He that is content. Who is that? Nobody. - Benjamin Franklin
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)