Text 22236, 65 rader
Skriven 2012-03-10 05:14:00 av Dave Drum (60749.cooking)
  Kommentar till text 22217 av MICHAEL LOO (1:123/140)
Ärende: Illustrations
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> All proteins are equal, but some are more equal than others.
 ML> See the recipe below and imagine it with chicken or roaches.
 DD> Chicken, yes. Roaches still gonna trip my squeamishness trigger.

 ML> Rumor has it they're not all that bad-tasting.

It will have to remain a rumour as far as I am concerned. My culinary standards
have relaxed a bit as I age. But, they will never relax that far.

 DD> Apparently still is - I passed the Adobo recipe in front of Glen and
 DD> he spit up on it. The dish itself looks decent and I would probably
 DD> enjoy it. But, it ain't "authentic".

 ML> There's authentic and there's authentic. Adobo just means
 ML> vinegar marinade: the classic ingredients are protein,
 ML> souring agent, salting agent, garlic. I don't like it that
 ML> way and have made it only a few times, always adding onion.
 ML> If I ever make it again I will add onion. Coconut would
 ML> smooth the dish out in a way similar to onion.

Agreed. Perhaps I should have said it's not what he has experienced as a
resident of the Philippines and married to a Filipina. Glen tends to be very
Glen-centric at times, I have noticed.
 
 DD> You kidding? I don't trust anyone as WASPish as Christopher Kimball.

 ML> I think he was a Yalie or Princeton something as well, ugh.

You kidding? Princeton is down in Joisey, f'crysakes. Got to be an Eli.

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

      Title: Yale College Punch
 Categories: Five, Beverages, Fruits, Booze
      Yield: 7 servings

      1 c  Pineapple chunks
    750 ml Cognac
  2 1/2 c  Club soda
    1/4 c  Superfine sugar
    750 ml Demi-sec champagne

  Recipe courtesy Food Network Magazine

  In a large punch bowl, steep pineapple chunks in cognac
  for an hour or two in the refrigerator.

  Add club soda and superfine sugar, stirring until the
  sugar is dissolved, then add between 750 ml cold demi-sec
  champagne. 

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 June 1998

  Uncle Dirty Dave's Archives

MMMMM

... Anyone can hold the helm when the sea is calm. -- Publilius Syrus
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