Text 31485, 73 rader
Skriven 2012-11-30 00:07:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31420 av Jim Weller (1:123/140)
Ärende: Re: co-branding
=======================
 -=> On 11-28-12  20:36,  Jim Weller <=-
 -=> spoke to Michael Loo about co-branding <=-

 JW> I hadn't heard of Cold Stone before and had to look it up. It seems

There is one not to far from us.  We got a coupon and went there once.
Their thing seems to be that you order a flavor of ice cream and then
any number of additions -- from pretzels to chocolate chips.  Then what
happens is that they take your ice cream and put it on a cold marble
slab, and with paddles fold in your additions.

It is certainly a different concept -- but in our opinion it is more
theater than any thing else.  The ice cream is good, but no better than
what we have had at a number of New England dairy shops during picnics
there.

We have not been tempted to go back.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WHITE FRICASSEE
 Categories: Poultry, Stews
      Yield: 6 Servings
 
      2    Broilers or frying chickens
      5 c  Water
      1    Blade mace
    1/4 ts Nutmeg
      2    Anchovies
      1 sm Onion
      1 ts Salt
           Pepper
    1/2 c  Sherry or unsweetened sherry
           -extract
      1 c  Cream
    1/4 c  Butter
    1/4 c  Flour
      1    Egg yolk
 
  It was either a stroke of genius or an accident which is responsible
  for the anchovies.  The following recipe is taken from "The Carolina
  Housewife", published in the fifties (18), and long out of print.  As
  you can see from these ingredients, it was published in a time of
  flourishing hospitality.
  
  Juice of 1 lemon
  
  Parboil the chickens, and when they are tender remove them from the
  broth, skin them and cut them in pieces for serving.  Return them to
  the liquor and add the seasonings, including the wine.  Stew gently
  until very tender. Remove the onion and add the cream, the butter and
  flour well blended, and when this has come to the boiling point add
  the beaten egg yolk, but do not let it boil.  Add the lemon juice,
  being very careful not to curdle the mixture.
  
  Rich as this sauce is, it is suggested that mushrooms, a few capers
  and oysters shredded in a little of their own liquor may be added.
  Serve garnished with toast points.
  
  This chicken dish has unusual flavor, for the anchovies "melt",
  leaving no visible trace but a most elusive taste.
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:14:29, 30 Nov 2012
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)