Text 24429, 90 rader
Skriven 2012-05-04 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: ugly things 597
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Canadian pizza / Cheddar cheese

 ML> without redeeming social value.

I alrady made my excuses for that one so I'll move along.

 JW> Title: Bacon Cheeseburger Pizza
 JW> 1/4 c  Prepared mustard
 JW> 1/2 c  Dill pickle chips; drained,

 ML> O. M. G.
 ML> (did I spell that right?)

I thought so but Dave was even more emphatic. [g]

 ML> I got a Big Red soda

 ML> utterly infantile (mostly fruit flavors such as blue razz
 ML> and Bananina); Big Red is way over to the right end.

I guess it does have its place in the grand scheme of things.

 JW> Title: Chili Cheese Grits

 ML> Good God. Why would anyone make/buy/eat such a thing?!?

I certainly wouldn't. One session with grits 15 years ago was enough
for one lifetime.

 ML> Desire
 ML> 2 cl white cacao liqueur
 ML> 3 cl Cointreau
 ML> 4 cl cream
 ML> 1 cl banana liqueur

We all seem to be coming up with strange stuff. Perhaps after all
these years we have covered off all the good recipes.

In a quest for new ideas that are not trendy, overly blogged about
or just plain weird I have been going back in time to the days of
Escoffier and Ranhofer. Unfortunately I can't afford their
ingredient lists.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Homard A La Fresne
Categories: Lobster, Mushrooms, Sauces, Historical
  Servings: 4

      2    lobsters
    1/2 lb mushrooms
    1/4 lb truffles
      1 pt veloute sauce
           cream
           egg yolks
           butter
           truffles
           cream quenelles

Lobster A La Fresne

Take two lobsters each weighing two and a half pounds, and cook them
by steam for one-half hour. Detach the tails from the bodies; take
the meats out of the former whole, and set it aside to get cool, and
from them obtain one pound to cut up into slices: put these into a
vessel with half as much mushrooms, and half as much truffles as
mushrooms, moisten the whole with a pint of veloute sauce (No. 415),
reduced with cream and thickened with egg-yolks and butter, not
having too much, only just sufficient to envelop the garnishing;
dress the lobsters, arranging them dome-shape, smooth the surface
nicely, and decorate with large fanciful cuts of truffles; garnish
around with some cream quenelles (No. 76) without decorations.
           
From: The Epicurean By Charles Ranhofer
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Japan. Producing 82% of the world's weird shit since 1952.

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