Text 24306, 104 rader
Skriven 2012-05-02 07:43:01 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Danger Will Robinson Danger
===================================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> I have a bag of "Olsson's pure ROCK sea SALT that someone bought for
 GJ> me.  "No additives, no preservatives  100% Pure Sea Salt".  It has
 GJ> cubical crystals.  Dunno why they call it Rock, unless that is
 GJ> supposed to mean coarse - or is just sales talk.  All salt here comes
 GJ> from the sea.  More sales talk in the claims - "There are no chemical
 GJ> processes involved in the manufacture of our product.... pure and
 GJ> natural."
 
With all the traces of magnesium, sulfur, bromine, calcium, potassium, carbon,
fluorine, phosphorus, iodine, lithium, boron, krypton, manganese, etc., etc.,
etc.

Seriously, non-refined sea salt contain 95.0% - 98.0 % NaCl (sodium-chloride)
and from 2.0% to 5.0% other minerals(salts). 

 GJ> I have inherited an old style blood pressure measuring kit, complete
 GJ> with stethoscope, so I can play Doctors and Nurses with my g/daughter.

Careful where you utter something innocent like that. It contains a trigger
phrase that is sure to get the pedo-cops antennae quivering.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poule Au Pot
 Categories: Fat ladies, Poultry, Stews, Beef, Pork
      Yield: 8 servings
 
      3 lb Beef or veal shank
      9 pt Water
      1 lg Onion studded with 2 cloves
      1 lg Bouquet garni
           Salt & fresh ground pepper
     12    Black peppercorns
      1    Rib celery
      5 lb Chicken or boiling fowl;
           - w/the liver & heart
  1 1/2 lb Medium carrots
      2 lb Leeks; trimmed; halved
           - lengthwise
      1 lb Medium turnips
      4 oz Noodles
           +=OR=+
      1 sm Loaf French bread; sliced
           - diagonally
           Coarse sea salt; to serve

MMMMM--------------------------STUFFING-------------------------------
      2 oz Fresh bread crumbs
    1/4 pt Milk
      8 oz Raw gammon (bacon); chopped
      1 cl Garlic; fine chopped
      4 tb Chopped parsley
      1 lg Egg; beaten
        pn Fresh grated nutmeg
 
  Put the shank in a large saucepan, add the water and bring
  slowly to the boil, skimming off any scum. Add the onion,
  bouquet garni, some salt, the peppercorns and celery, and
  simmer uncovered for 2 hours, skimming as you go.
  
  Meanwhile, prepare the stuffing. Soak the bread crumbs in
  the milk to moisten, then squeeze dry. Mix them with the
  gammon, garlic and parsley. Chop the chicken liver and
  heart, and add to the mixture with the beaten egg. Season
  with pepper and nutmeg (you may not need salt, but taste
  to see). Beat very well until thoroughly mixed. Stuff the
  bird and truss it. Add the bird to the pot and continue to
  simmer uncovered for 1 hour. Add the carrots, leeks, and
  turnips. Taste for seasoning, then continue to simmer for
  another hour or until everything is tender. Be sure that
  there is always enough liquid to cover everything.
  
  If you are going to serve the broth as a first course,
  strain 2 1/2 pints of the liquid into a separate pan, boil
  to reduce by one-third, remove as much fat as possible and
  adjust the seasoning. Either simmer the noodles in it for
  5 minutes or serve with the diagonally sliced French bread
  -- toasted in a preheated 350øF/175øC oven for 10 to 15
  minutes. (Put the slices of bread in soup bowls and then
  pour the broth over them.)
  
  Transfer the beef and chicken to a board. Meanwhile, cut
  the shank into medium-thick slices and arrange on a large
  platter. Un-truss and carve the chicken. Pile the stuffing
  on the platter and arrange the chicken on top. Put the
  vegetables in pretty array around the meats. Cover and
  keep hot while you serve the first course.
   
  Serve the meat platter as the main course. It may need
  some coarse salt to go with it.
  
  Copyright 1999 by Clarissa Dickson-Wright
  
  MM Format by Dave Drum - 20 April 2000

  Uncle Dirty Dave's Archives
 
MMMMM

... The best way to double your money is fold it over & put it in your pocket.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)