Text 22631, 121 rader
Skriven 2012-03-22 05:54:58 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Possession of sense
===========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> So if it has no affiliation of any kind with Olive Oyl's boyfriend,
 GJ> where did the name come from?  Lord Monckton, the weird climate change

 DD> So, how the frimp would I know where the name came from? Not being

 GJ> You disappoint me. I was sure you would know such obscure facts,
 GJ> perhaps by investigating the history of famous food factories.  :(

I leave that to Weller and those who are truly interested in more than merely
stirring the pot. 
 
 DD> originator's thought processes. There is a BBQ joint here known as
 DD> Popeye's as that was the owner's (Benson Jones) nickname. In this case

 GJ> At least Benson knew where to stick his apostrophe.

As he was known as "Popeye" that was the correct possessive for his nick-name. 
 
 DD> He also, since he did not employ the likeness of the cartoon character
 DD> in his business signage or advertising, didn't pay royalties to King
 DD> Features Syndicate for use of the Thimble Theater character.

 GJ> I read that sentence several times to see what was wrong with it.

And did you ever figure it out?
 
 GJ> In your copious collection of recipes, do you have a good recipe for
 GJ> Salmorejo Cordoba?  I have only one, deconstructed by me as well as I
 GJ> could do it, but it still doesn't taste the same as the cold soup of
 GJ> that name I had in Spain.

This is the only recipe I had ... it's close to yours - but, with notes the
poster made. But, she didn't sign the recipe. Although IIRC the article showed
a 30/40 something short-haired brunette in a nice yellow tank top (gee, the
picture must have made an impression if I remember those details).

"Salmorejo is a typical dish from Cordoba. We first experienced it when we were
in Cordoba with a group of friends from Madrid. As we tried it we all said the
same -"It's like gazpacho only thicker". This does not actually do it justice
as it is much better than gazpacho in my opinion and many people who do not
like gazpacho do like this dish. It is more of a dip than a soup and in Cordoba
is generally eaten by dipping bread or dry bread sticks in it. You can also use
a spoon."

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

      Title: Salomorejo
 Categories: Latino, Soups, Vegetables, Eggs
      Yield: 2 servings

    500 g  Very ripe, very red tomatoes
      1 cl Garlic
      1 tb Vinegar
      4 tb Virgin olive oil
           Salt
      2 lg Hard boiled eggs
      1    Loaf stale Spanish/French
           - stick bread (baguette) *
           Chopped jamon serrano;
           - garnish
           Fresh baguette chunks or
           - slices for dipping

  You also need a food blender.

  * the quantity of bread may vary) - By stale bread I mean
  that it should be very dry (but not moldy)

  The first thing to do is take the crust off the bread. I
  use a Spanish stick bread but if you can't get anything
  like this you could use stale sliced bread. I'm not sure
  what quantity of this you would need (the staler the bread
  the less you need). If you are using a stick bread getting
  the crust off can be quite messy. You can use a peeler or
  cut the bread into thick slices and then cut off the crust
  use a large heavy knife.

  The tomatoes should be peeled but as our friend Santi from
  Cordoba said "if she had to peel the tomatoes she would
  never make Salmorejo". Since she is the first person I saw
  make Salmorejo I decided to follow her example as peeling
  tomatoes is a pain!!

  Chop the tomatoes up and put them in the food blender with
  the oil, vinegar, garlic and a little salt (you can also
  add the egg yolks from the hard boiled eggs at this stage
  if you want to). Blend this all together and then start to
  add the stale bread bit by bit. The mixture will very
  quickly become thicker and as you add the bread it will
  take longer for it to mix through. When no more bread will
  mix through it the Salmorejo is ready. You may not need to
  add all the bread or you may need a bit more.

  Pour the Salmorejo into a bowl and chill it in the fridge.

  Just before serving garnish with chopped up egg white and
  jamon serrano if you can find it.

  Hint: I tend to hold back one tomato so that when the last
  bit of bread doesn't mix through I can add the tomato
  which lets the bread blend in or even to make sure that
  you don't run out of bread.

  These are roughly the ingredients but you may want to
  experiment a bit as you may like the Salmorejo thick as I
  do or you may prefer it a bit thinner. If you prefer it
  thinner than you need to add less bread or perhaps a
  little water. Be very careful with the quantity of garlic
  you use as it can be a bit overpowering

  From: http://www.spanish-fiestas.com

  Uncle Dirty Dave's Archives

MMMMM

... I am patient with stupidity but not with those who are proud of it.
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