Text 22061, 79 rader
Skriven 2012-03-03 08:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: health & happiness 318
==============================
 NB>> Anything come of that...?  Those do show more than regular x-rays...
 ML> Clear, except for the nodules that appear to be ancient and
 ML> that have not changed.

So my own health is okay, but Billy took a turn for the worse
last week. They're talking Avastin now, another famously
expensive drug that lengthens life by only a short time, so
there are these jerks who have sneaked counterfeits into the
market, so people are scared that they're not getting what
they pay for. The counterfeiters can count on the placebo
effect, and then most of the patients will croak anyway, so
it's one of these perfect crime situations.

-

 ML> I admit I like pastries with marzipan in them, but really not
 ML> for breakfast.
 NB> It's not really breakfast stuff you are unhappy with, just when it
 NB> comes out to be eaten...?   (G)

Oh, I won't ever be happy with muffins, English or otherwise;
Danish (except with marzipan); toast, except the occasional
cinnamon raisin; bagels, which I think are one of the most
amusing frauds ever perpetrated on an unsuspecting public;
hot cereal; cold cereal; eggs; Pop-Tarts. I do enjoy salty
spicy pork products, though, and have become fond of, since
my recentish fall into a true diabetic state, desserty sickly
sweety things - chocolate croissants, doughnuts, and the like,
though even these I prefer not to deal with in the morning.

 ML> It wasn't sugar, it was almost like a lumpy gravy, as though
 ML> the pectin were defective. No seeds.
 NB> Odd that.  Almost makes me want to see if Wegmans has that flavor, to
 NB> see if it usually is that weird...  ;)  only almost, though... ;)

I'd recommend going to a seedy diner instead; you don't want
a whole jar of the stuff sitting around the house.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Snails with Frogs' Legs / Escargots Aux Grenouilles
 Categories: French
      Yield: 4 servings

     48 ea Burgundy snails                   1/2 c  Milk
      1 x  Court bouillon                      1 x  Flour
      4 ea Shallots                            4 tb Butter
      1 x  Chives                              1 x  Salt and pepper
    3/4 c  White Macon wine                    1 x  Chopped parsley, to garnish
     24 ea Frogs' legs

  [Looking at the ingredients, I figure that this'll feed 4 as a main
  course or 8 as an appetizer.  -- mkm]
  Preparation 1 1/2 hours.  Cooking 1 1/4 hours.
  Cook the snails in advance in a court bouillon, then remove them from
  their shells.  [There's a description of court bouillon in "Joy of
  Cooking."  Basically, a court bouillon is an aromatic liquid or stock,
  sometimes containing wine, vinegar or lemon juice, used mainly for
  cooking fish and shellfish, but also sometimes white offal (variety
  meats) and some white meats.  -- mkm]  Chop them, together with the
  peeled shallots and a small bunch of well-washed chives.  Place these
  ingredients in a saucepan with the wine, cover and simmer for 1 hour.
  Meanwhile, soak the frogs' legs in the milk for 1 hour.  Drain them,
  then roll in flour and saute in the butter in a frying pan over a
  brisk heat for 10 minutes.  Add the snails, together with their
  cooking juices, and season with salt and pepper.  [Personally, I
  prefer to mill the pepper at the dinner table.  The smell of the
  freshly ground pepper would otherwise be lost.  -- mkm]  Turn up the
  heat and cook for a further 5 minutes.
  Sprinkle with chopped parsley and serve.
  White wines:  Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
  [From "Larousse Traditional French Cooking."]

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