Text 25269, 100 rader
Skriven 2012-05-24 06:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: tastes 693
==================
 ML> Until the next grandchild appears
 JW> That would be cause for one more jar. Hmmm, Ray's new girlfriend has
 JW> three little kids. I wonder if they have had the Nutella experience
 JW> yet. I must check into that.

Judging from what some of you have been saying, you
might as well give them the gall experience. I've
never been so hostile to Nutella as you guys seem to be.
 
 ML> There are but a few things I could eat weeks on end without
 ML> losing the original sense of delight. Rare roast beef or
 ML> steak; chili (no beans); bbq brisket.
 JW> For me, even those pale after a while if I overdo it. And I thought
 JW> I could never overdo lobster but I learned otherwise in Nfld.

I can overdo lobster if one gives me one over 2 lb (1 kg). I
guess that half a pound of the stuff would be an upper limit.
Interestingly, all of that could be the strong and to some
cloying tomalley, and it would make no difference.

Yesterday we had steaks - mine a 36, Ann's brother's a 30,
and Annie's a 27. I got tired of mine, extra-bleu, after
only about 10 oz but ate the fat and gristle of Annie's
at the same sitting ... and atoned for my wimpiness by
decimating my leftovers a couple hours later. Tomorrow
for lunch will be 10 oz of steak, and dinner will be 12 oz
of steak. After which our friend Marinda comes over, and
she's more a pork person despite from living north of
Austin in brisket country. I would rather have chili than
steak, though, and cannot imagine tiring of a good one.

 JW> All things I enjoy on a regular but not maybe not daily basis.
 JW> Pancakes, about weekly, eggs thrice weekly, potatoes every second
 JW> day, salad often, kale not so often.
 
And my sister could have eaten kale at every meal. Ironic
that her preference was for the ultimate carcinostatic diet,
and yet she died of the kind of cancer that is supposed to
come of excessive consumption of red meats and their fat.

 JW> Speaking of vegetables I recently made a ratatouille-like casserole
 JW> with all the usual suspects plus caraway-free harissa, anchovies and
 JW> Feta which turned out very nicely.

I wonder what the appeal of feta might be.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Greek Style Pizzettes ABM
 Categories: Italian, Main dish, Breads, Kooknet, Cyberealm
      Yield: 4 servings

      1 c  Water
      1 ts Honey
    1/2 ts Lemon Rind; grated
    1/4 ts Pepper
      1 ts Oregano
      1 ts Salt
  2 3/4 c  Flour
  1 1/2 ts Yeast

MMMMM--------------------------TOPPING-------------------------------
    1/4    Unsalted Butter
    1/4 lb Spinach leaves; rinsed and
           -dried
     14    Kalamata Olives; pitted
    1/2 c  Feta Cheese; crumbled
      2 tb Parsley; chopped
           Salt
           Pepper
      3 tb Olive Oil

  Place all dough ingredients in machine and program for knead and first
  rise. Press start. After the first 5 minutes of kneading the dough
  will be firm and pull away from the sides of the machine.  While the
  dough is rising you can prepare the toppings. In a saute pan, heat
  the butter over low heat and cook the spinach long enough for it to
  wilt, about 2 minutes. Remove the pan from the heat and stir in the
  garlic. Set the mixture aside while you assemble the pizzettes.

  Preheat the oven to 425F. with the rack in the center position.
  Lightly flour 2 baking sheets and set them aside. When the dough is
  completed, transfer to a lightly floured surface, cover it with a
  clean towel and let it rest for 5 minutes. Divide the dough into 4
  even pieces and roll each piece out to a 6" circle. Transfer the
  circles to the prepared baking sheet. Distribute the spinach over the
  circles followed by the olives and feta cheese. Sprinkle on the
  chopped parsley, salt and pepper. Drizzle a small amount of olive oil
  over the top of each. Bake for 20 minutes, or until the crust is deep
  golden brown and the top is starting to brown.

  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Forum, 07-19-95 Revised for Meal-Master Format by Katherine
  Smith

MMMMM

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