Text 22737, 172 rader
Skriven 2012-03-24 07:24:03 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: POSSESSION OF SENSE
===========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> I leave that to Weller and those who are truly interested in more than
 DD> merely stirring the pot.

 GJ> The worthy Jim rose to the occasion and put it down to a movie actor.

Once again you have grasped the stick firmly by the mooky end. The name was not
taken from an actor but from the part he played - and that actor might have
been one of several choices as this quote from the Wiki shows - Peter Boyle was
originally cast to play the role of "Popeye" Doyle, but later backed out.
Friedkin had problems with casting choices from the start. He was strongly
opposed to the choice of Hackman for the lead, and actually first considered
Paul Newman (out of the budget range), then Jackie Gleason, and a New York
columnist, Jimmy Breslin, who had never acted before. However, Gleason, at that
time, was considered box-office poison by the studio after his film Gigot had
flopped several years before, and Breslin refused to get behind the wheel of a
car, which was required of Popeye's character for an integral car chase scene.
Steve McQueen was also considered, but he did not want to do another police
film after Bullitt and, as with Newman, his fee would have exceeded the movie's
budget. Tough guy Charles Bronson was also considered for the role. Friedkin
almost settled for Rod Taylor (who had actively pursued the role, according to
Hackman), another choice the studio approved, before he went with Hackman. 
 
 GJ> At least Benson knew where to stick his apostrophe.

 DD> As he was known as "Popeye" that was the correct possessive for his
 DD> nick-name.

 GJ> Of course.

 GJ> So apparently you artfully and deceitfully inserted, "didn't" in front
 GJ> of "pay", in my quote of your original, to make sense.  Cunning bugga!

My fingers sometimes outrace my brain (or the other way around) and things I
meant to do sometimes don't get done. So, I reserve the right to issue
"clarifications". 
 
 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.

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

 GJ> Yesterday I attempted to make a salmorejo, using my recipe, then
 GJ> modifying it part way.  It was reasonably successful, but still not
 GJ> quite right.  As I like garlic, I upped the quantity from 1 to 4
 GJ> cloves, which was OK.

 DD> Title: Salomorejo

 DD> 500 g  Very ripe, very red tomatoes

 GJ> I found a jar of "Cucina Italiana" tomato puree at the local Taliban
 GJ> Traders, which was seedless and skinless, and fresh tasting, so used
 GJ> that.

 DD> 1 cl Garlic

 GJ> 4 was perfect.

 You can never have too much garlic.

 DD> 1    Loaf stale Spanish/French

 GJ> I used 2 week old sliced wholemeal, crusts removed.  Ideal

 DD> Chopped jamon serrano;
 DD> - garnish

 GJ> As I didn't have the proper Spanish aged jamon handy, or access to
 GJ> clean Dave's attic, I had to make do with inferior Australian.

I think prosciutto would also substitute quite nicely for the jamon serrano.
And there is a better likelihood of your finding it in the nearby territory
than of finding the Spanish product.
 
 DD> Fresh baguette chunks or
 DD> - slices for dipping

 GJ> Fresh Turkish bread was ideal.

 GJ> I have just checked the photo of the salmorejo that I took at the
 GJ> time, and I think that was how it was done.  The jamon was torn and
 GJ> scattered on the surface, with chopped white of egg in the centre.

That's what it looked like in the piccy you sent me via e-mail.

 GJ> It is excellent, even without the garnish, but the jamon raises it to
 GJ> Olympian levels.

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

 GJ> I love to be overpowered by garlic, particularly raw, as in that.

That's the note from the cute toots who wrote down and posted the recipe. See
above for MY take on garlic.  Bv)= 
 
 DD> From: http://www.spanish-fiestas.com

 GJ> Will look at that later.

Another good site is http://www.hotpaella.com/ (from whence I post recipes from
time to time) Paella supplies, gourmet Spanish food, and hand made ceramics
from Spain. Featuring Jamon Serrano, Chorizo, Saffron, Paprika, Marcona
Almonds, Bomba Rice, Piquillo Peppers, Sangria Pitchers, and more. I don't know
what sort (if any) arrangements they have with your border guards - they seem
to have our USDA and Customs people cowed sufficiently to allow their stuff
into my country. But, you lot get picky over the oddest things. And let others
slide ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caldo Gallego
 Categories: Soups, Pork, Vegetables, Greens, Eggs
      Yield: 5 Servings
 
      2 tb Olive oil
      1 lg Onion; diced
      8 oz Jamon serrano or Salt Pork;
           - coarse diced
      8 oz Palacios Dry-cured chorizo;
           - coarse sliced
      6 oz Morcillia; coarse sliced
      5 c  Savorico Garbanzo Beans;
           - rinsed
      3 c  Chicken broth
      2 lg Potatoes; peeled, diced
      1 bn Collards, Mustard Greens or
           - Spinach
           Salt & pepper
      2 lg Hard boiled eggs; sliced
 
  This recipe calls for par-boiled potatoes. For this, add the
  diced potatoes to salted water and boil for 10 minutes.
  Drain and set aside. Instead of boiling on the stovetop, you
  may can microwave the potatoes for 5 minutes in a
  microwaveable dish with water.
  
  Add the oil to a large olla (traditional cast iron pot),
  over medium heat, and saute the onion until translucent
  (about 2 minutes). Add the ham and sausages to the olla.
  Cook for 3 minutes. Next, add the chickpeas, potatoes, and
  chicken broth to the onion-sausage mixture. Simmer for 20
  minutes. Add the greens and simmer for an additional 10
  minutes. Add salt to taste. Add the hard boiled eggs.
  
  Serve and enjoy!
  
  We recommend serving in a terra-cotta clay cazuela.
  
  Serves 4-6
  
  From: http://www.hotpaella.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Genius may have its limitations, but stupidity is not thus handicapped.
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