Text 22831, 102 rader
Skriven 2012-03-25 14:24:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: POSSESSION OF SENSE20325
================================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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.

 DD> Once again you have grasped the stick firmly by the mooky end. The
 DD> name was not taken from an actor but from the part he played - and that

You have it wrong.  If you want it spelled out in a simpler, more
detailed manner, he put it down to a part played by _a movie actor_,
as distinct from taking the name from a cartoon character.  Geddit?

 DD> actor might have been one of several choices as this quote from the
 DD> Wiki shows - Peter Boyle was originally cast to play the role of
 DD> "Popeye" Doyle, but later backed out. Friedkin had problems with
 DD> casting choices from the start. He was strongly opposed to the choice
 DD> of Hackman for the lead, and actually first considered Paul Newman (out
 DD> of the budget range), then Jackie Gleason, and a New York columnist,
 DD> Jimmy Breslin, who had never acted before. However, Gleason, at that

Etc etc.

 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!

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

And you did that in a commendably sneaky way.
 
 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.
 
 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.
 
 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.

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

There is a delicatessen that sells good quality (ie, expensive)
Spanish products, but it is not close, so for this exercise I didn't
go there.
 
 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.

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

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

I did, and found some other good recipes for tapas that I recognised
and had enjoyed.

 DD> Another good site is http://www.hotpaella.com/ (from whence I post
 DD> recipes from time to time) Paella supplies, gourmet Spanish food, and

Another one to try later.

 DD> arrangements they have with your border guards - they seem to have our
 DD> USDA and Customs people cowed sufficiently to allow their stuff into my
 DD> country. But, you lot get picky over the oddest things. And let others
 DD> slide .... 

They are super-sensitive to anything that can carry mad cow, fruit
flies, rabies or nasty foreign beasties.  If it is dried, dead and
hygienic, and submitted for inspection, it has a fair chance of being
allowed to touch our hallowed soil.  Your chilli powder was passed,
with a favourable comment on its aroma.   A Chinese traveller trying
to pass the inspectors with undeclared pork sausage was taken away,
never to be seen again.  He may have failed to survive the gas
chamber sterilisation...

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)