Text 25155, 54 rader
Skriven 2012-05-21 23:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: small flavors 682
=========================
 ML> The flavors being industrial waste tomato, saltine crust,
 ML> dusty cheese. Chemically oregano and basil perhaps too.
 RH> Flavors that a good number of my siblings and parents still enjoy, sad
 RH> to say.

I've often wondered whether my way is better or theirs: i.e., my
relatively educated (though not too too fussy) palate vs. happy
omnivorousness. Of course, there are lots of folks who enjoy the
flavors I find unattractive but who do not like the things I like,
which situation strikes me as the worst of the worlds.

 ML> the utterly hideous broccoflowers.
 RH> I got that a few times when we were stationed at Fort Devens. It
 RH> pretty much disappeared from shelves after that; at least the ones
 RH> where I shopped. Probably just not that popular.

Well, they're ugly, don't taste so hot, and are cost
ineffective (unless you get them as they are about to
disappear permanently from the shelves).
---------- Recipe via Meal-Master (tm) v7.02

     Title: FILLETS (OR STEAKS) OF WALLEYE MORNAY
Categories: Fish, slightly peculiar
  Servings:  5

  2 1/2 lb Fillets or steaks                        Of hot sauce
      4 tb Butter                                   Marjoram
           Salt                                2    Egg yolks, beaten
      1    Onion, minced                       1 c  Cream
           Juice from 1/2 lemon                1 c  Fish broth
    1/2 ts Tarragon OR                         6 tb Grated cheese
           Pinch of cayenne OR dash

  Place fillets or steaks in a saucepan, just cover with cold water, add
  salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and
  simmer for 10-12 minutes.  Remove fish, but retain the fish broth. Place
  fish in buttered baking dish.
    Stir together 1 cup fish broth and the cream.
    Melt 3 tablespoons of the butter and add minced onion, tarragon or
  marjoram.  Cook just until onions are soft.  Stir in flour and cook a
  minute or two.  Then off hat, stir in 2 cups of the fish broth until
  smooth.  Return to low heat, stirring until sauce begins to thicken.
    Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the
  beaten eggs slowly into sauce.  Add the cheese, stirring all the while and
  cook until uniform.
    Pour the sauce over the fish, dot with remaining butter, and bake in
  preheated oven at 375 degrees for about 10-minutes to brown the sauce.

  source unknown

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