Text 23677, 68 rader
Skriven 2012-04-13 08:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: falsie falsie 536
=========================
 ML> A confit.
 JW> If garlic bulbs had two wings and a beak. [g]

Depending on what your definition of confit is, perhaps
not unless the garlic were cooked in garlic oil, but that
might be an artifact of mistranslation somewhere up the
line - viande cuit dans son gras literally means "meat
cooked in its fat," but the "son" could easily be one of
those odd colloquial usages, where it actually means
nothing at all, which kind of drives me up the wall, too.
Confit is not even classically reserved for poultry - there
is pork confit, which I think I like better than duck anyway.

 JW> Feeula is another name for starch
 ML> The inventor of the scanner has a lot to answer for.
 JW> And ironically it appears that two scanners made the same mistake.

The Internet: if it sounds wrong, it's likely to be wrong.
There's so much poop on it: I'd say my brother's mouse turd
per square foot at least; funny how while I'm here my little
mind keeps turning around that awful subject. So the cleaners
came to do the computer room - so everything instead of being
a filthy jumble is a somewhat less filthy but equally useless
jumble. My brother apparently found a mouse turd on a Webster's
dictionary and another on a fax machine (unopened box) and has
asked for my permission to throw the book and the machine out.
What became of the bravado of not caring if there were a turd
per square foot?

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Mushroom and Cheddar Cheese Soup
 Categories: Soups, Vegetables, Cheese
      Yield: 4 servings

  1 1/2 lb Dried porcini mushrooms *
      2 tb (1/4 stick) unsalted butter
      6 oz Fresh shitake mushrooms,
           - stems removed, sliced
      1 bn Green onions, chopped
      2 tb All-purpose flour
      2 c  Canned chicken broth
      2 c  Milk
  1 1/4 c  Packed grated sharp
           - Tillamook cheddar cheese

  Cover porcini with hot water and soak 30 minutes.  Drain.

  Melt butter in heavy large saucepan over medium-high heat.  Add
  shitake mushrooms and green onions and saute' until tender and
  beginning to brown, about 5 minutes.  Gradually mix in broth and
  milk.  Add porcini.  Bring to simmer, stirring frequently.  Reduce
  heat to low and simmer unti thick, stirring occasionally, about 20
  minutes.  Add cheese and stir just until melted.  Season with salt
  and pepper.  Garnish with parsley and serve.

  * Porcini are available at Italian markets and specialty foods stores.
  M's note: the original recipe doubtless said ounces, not pounds

  SOURCE: Bon Appetit, March '93.

  Shared by Cate Vanicek.

MMMMM

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