Text 24379, 80 rader
Skriven 2012-05-03 09:40:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: DANGER WILL ROBINSON20503
=================================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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."
 DD> 
 DD> With all the traces of magnesium, sulfur, bromine, calcium, potassium,
 DD> carbon, fluorine, phosphorus, iodine, lithium, boron, krypton,
 DD> manganese, etc., etc., etc.

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

I think the main other salts are carbonates and chlorides of calcium,
magnesium and potassium - all useful stuff for the body.  It is
possible to buy expensive imported French salt with added flavour
derived from long-dead Mediterranean sea animals.
 
 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.

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

They have nasty minds!  My 7 yo g/daughter has been practising on her
long-suffering dog with an imitation plastic stethoscope.  It is time
for her to get to hear what the doctors hear.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PRESSED OX TONGUE
 Categories: Mains, Beef, Offal, British, Euro-n
      Yield: 8 Servings
 
      1    Beef- tongue, 4lb, salted
      6    Peppercorns
      1 tb Vinegar
      1 pt Stock- jellied stock
 
  Soak tongue in cold water for an hour, then rinse well and cut away
  excess fat and large gristly pipes around root. Put tongue in a pan
  with cold water to well cover it, add peppercorns and vinegar.
  
  Bring to boil, remove scum and simmer until tender when tested with
  carving fork. A tongue of this weight will take about 2 1/2-3 hours.
  
  When done, take up tongue and while still hot, remove skin. Trim root
  end and underside neatly being careful to remove any small bones
  which should drop out easily if tongue is well done.
  
  Press tongue into a souffle dish or cake tin that is a tight fit for
  it. The thick part should be put to one side of the mould and the tip
  of tongue twisted round it. Fill in the hollow in centre and any
  crevices, with pieces of lean meat removed when tidying underside of
  tongue. Then pour in jellied stock, slowly so that it seeps right
  down into bottom of the mould and into any crevices and around the
  sides. The jellied stock is made by dissolving 1/4 oz powdered
  gelatine in 1/4 pint stock in which the tongue was boiled. Put a
  double circle of aluminium. foil on top of the tongue and weight it
  with heavy weights resting on the tongue.
  
  Leave until quite cold, then turn out onto serving dish, there will
  be a layer of delicious jelly around sides and bottom of tongue.
  Slice very thinly and serve garnished with lettuce, tomato halves,
  sprigs of parsley and watercress.
  
  Prep time: 15-20 minutes, after soaking Cooking time: 2 1/2 hours,
  plus 20 minutes for moulding tongue Serves: 6-8
  
  From: TRADITIONAL BRITISH COOKING FOR PLEASURE By: GLADYS MANN
  PUBLISHED 1967 Typed by: KEVIN JCJD SYMONS, 14 OCTOBER 2007 ----
 
MMMMM
 
On this day in 1937, "Gone with the Wind" won the Pulitzer prize.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)