Text 30968, 82 rader
Skriven 2012-11-11 15:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Signatures 537
======================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> We've progressed some way past the day when my mother had a
 ML> check returned unpaid because she put an extra o at the end
 ML> of her signature.

There is a rationale behind that. Banks eat the losses on forgeries,
not customers, but it takes time and money for humans to scrutinize
signatures and compare them to the signature cards signed at the
time the account was opened. When I joined the bank in 1975,
somebody verified all cheque signatures but shortly thereafter we
only did that on amounts over $100. When I resigned in 1989 the
limit was $1000. And today of course most transactions are credit or
debit card and electronic transfers with fewer cheques being
written.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Venison with Mustard Sauce
 Categories: Venison, Sauces, Condiments, Dairy
      Yield: 10 Servings

      4 lb Venison roast, from loin or
    -leg, boneless, tied
    1/2 ts Salt, to taste
    1/2 ts Pepper, to taste
      2 fl Vegetable oil, as needed
  1 1/4 pt Jus de Veau Lie or Gibier
           -Lie
      8 fl Heavy cream, reduced
      2 fl White wine
      2 oz Creole mustard

  Season the roast with the salt and pepper.  Sear it on all sides
  in hot oil.

  Roast it in a moderate oven to the desired doneness. (About 140
  F/60 C).

  Let the roast rest for 15 minutes before carving it.

  To prepare the sauce, heat the rendered juices over direct heat.
  Pour off the fat.

  Deglaze the roasting pan with the white wine; stir it well to
  release the fond.  Add the jus and simmer.

  Stain the sauce into a saucepan.  Add the heavy cream and mustard;
  simmer until it has reduced.

  Adjust the seasoning to taste with salt and pepper.

  Carve the roast; serve each portion with approximately 2 ounces
  of sauce.

  Note: Serve the roast with spaetzle or noodles.  Braised red
  cabbage would work well with this.

  Variation: Roast Venison with Garlic Glaze:  Mix together 1 part
  Glace de Viande and 2 parts pureed roasted garlic.  Spread glaze
  on the roast during the final part of roasting.  Serve with
  Mushroom Sauce.

  Roast Venison with Sauce Marsala: Serve with Marsala Sauce.

  Roast Venison with Tarragon Sauce: Infuse the venison stock with
  fresh rosemary.  Finish the sauce to order with Tarragon Beurre Blanc
  or Mustard Tarragon Sauce with Green Peppercorns.

  Recipe by: The New Professional Chef
  The Culinary Institute of America
  From: Bill Swisher

MMMMM
    
YK Jim
    
... Monkfish: ugliest thing in the sea but its liver sure is pretty.

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