Text 22651, 56 rader
Skriven 2012-03-22 12:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Possesives 383
======================
 ML> The English way as I recall would have you use apostrophe
 ML> no s after nouns ending in s or x, as in "the oryx' horns."
 DD> I did say I was an "English major". Trained in the Midwest schools and
 DD> finished with the AP and New York Times style books for journalists

But the U of C style book says Jesus' and Moses' but Popeyes's.
I wonder still about Macy's ... Macy's's?

 DD> Title: Red Beans and Rice with Smoked Sausage
 ML> This looks familiar. In fact, I posted it myself a few years
 ML> back.
 DD> I assume that it is not your recipe - as it had no attribution on it.
 ML> When I posted it there was a note that said that the previous
 ML> collector had filed off the attribution.
 DD> Ok, now I am really confused. Did they file off the attribution to you
 DD> or to someone else? Whichever, it's a good recipe.

I've no idea. It came to me that way. I presume that the
attribution that was filed off was not to me, as I don't
remember having made the dish that exact way. Nor are my
recipes generally MMed, and the titles have only the first
word capped, generally speaking.

Chicken liver for one
cat: main, moi
servings: 1

1 onion, sliced thin
1 garlic, mashed, optional
2 ts schmaltz (oil in a pinch)
5 oz (+ or -) chicken liver
1/2 ts paprika
1 ts sherry
s&p tt

Wilt the onion (garlic) in the fat over medium heat. Push it over
to the edge and lay the livers in a single layer in the middle of
the pan. Cook until just brown on one side; flip. Cook until just
brown on the other side. If you like well-done liver, lower the
heat to low and cook covered until done as you like them.* Sprinkle
with paprika. Raise heat to high and splash in a little sherry.
Off heat, salt and pepper to taste. I serve these with rice.

*M's note 2004. It has come to my attention that many people who
love liver or who hate liver feel that way because of the peculiar
crumbly texture it achieves when overcooked. If you happen to love
the stuff in its sandy incarnation, cook it over high heat for
rather too long but with the lid off. If you're just put off by
red juice oozing, cook it covered as I described nine years ago.
I of course like liver for its creamy texture and nice pink juice.

M's note 2008. Reduced to 1/2 ts paprika.
Source: moi. Posted 11/14/95, 10/20/04
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