Text 22310, 84 rader
Skriven 2012-03-12 09:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: mediocre 361
====================
 ML> went along with that, not being in the market for gold, diamonds,
 ML> or mediocre wine.
 JW> During the embargo period the wines improved. When the embargo was
 JW> lifted the first wines were priced around $12 but within months as
 JW> the public became aware of them prices shot up to the low 20s or
 JW> more on a lot of them.

Constantia wine was at one time highly regarded (it was
Napoleon's tipple of choice), but by the time I had tasted
stuff under that label, able was I ere I saw Elba could
have been the motto of the stuff - truly mediocre.

 Although the disgusting Paarl Ruby sherry is
 JW> still cheap.

I think I had that once. Is it labelled as such? I know that they
can't sell it as Port, which it sort of resembles.

 GJ> As "ice cream with hot sauce" is claimed to be "all the rage" in your
 GJ> homeland, have you come across it yet?
 ML> Sounds like your source of American culinary information rivals
 ML> your source of American other information in the accuracy
 ML> department.
 JW> At least a few people have been playing with the concept...
 JW> www.salon.com/2010/07/13/sriracha_icecream/
 
It's not a new idea, and the article was self-congratulatory
tripe, as is much on salon.com.

Hot sauce ice cream - ok. Hot pepper on ice cream - ok.
Hot sauce on ice cream - somehow I doubt.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Fricassee, Berliner Art (With Lobster)
 Categories: Luchow's, German, Chicken, Shellfish, Rice
      Yield: 6 servings

      2    (2 1/2-lb) chickens, cleaned
           - and disjointed
      4 tb Butter
      4    Peppercorns
    1/4 ts Thyme
      2    Or 3-bay leaves
      1    Leek, sliced fine
      1 sm Onion, sliced thin
      1    Carrot, sliced thin
  1 1/2 ts Salt
      1 c Dry white wine
      2 c Soup stock or bouillon
      1 pt Heavy cream
      1 ts Flour
      6 sm Or 8-small pieces cooked
           - lobster (lobster claw,
           - says the chef)
    1/2 c Chopped cooked tripe
    1/2 c Sliced cooked mushrooms
      4 c To 6-cups hot cooked rice

  This elaborate and delicious chicken fricassee, in the style of
  luxurious home dining of Berlin pre-war days, is one of our
  specialties.

  Rinse chickens; drain. Remove bones. Melt butter in heavy iron pot or
  Dutch oven and saute chickens. Add peppercorns, thyme, bay leaves,
  leek, onion, carrot, and salt. Cook chicken until golden but not
  browned. Add wine and stock. Cover pan. Bring to a boil, then cook
  over lowered heat 20 minutes, or until tender.

  Remove chickens to a warm serving dish. Stir cream into pan and cook
  gently. Mix flour with a little of the hot gravy, then stir it into
  kettle, cooking and stirring until mixture is the consistency of a
  fricassee or smooth gravy. Strain sauce. Add lobster, tripe, and
  mushrooms. Reheat a moment and pour over chicken. Serve with hot rice.

  Typed by Manny Rothstein, 10/16/99

  "Luchow's German Cookbook" by Jan Mitchell, Doubleday, 1952. Book
  courtesy of Michael Loo.

MMMMM
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