Text 32891, 85 rader
Skriven 2013-01-22 06:16:00 av Dave Drum (63070.cooking)
  Kommentar till text 32885 av RUTH HANSCHKA (1:123/140)
Ärende: Hello
=============
-=> RUTH HANSCHKA wrote to CAROL SHENKENBERGER <=-


 -> ->> Heheeh right now working with a new use for Tofu.  It stops elderly
 -> ->> dogs from peeing in the house.

 -> RH> That's good to know.  How does it do with elderly husbands? (LOL)

 -> Grin, mine still seems housebroken so far so not sure.

 RH> If he ever forgets that trick it may be time to trade him in on a new
 RH> model.

 RH> They get better gas mileage anyway.

Only if you serve a lot of cruciferous vegetables.
 
They may get better mileage - but you have to be sure to choose one that is
compatible with your ergonomic preferences, learn all the new gadgets, and
train the new model to your standards. Errrrmmmmm ... that works both
directions, BTW.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower & Roquefort Soup
 Categories: Soups, Cheese, Vegetables, Booze, Poultry
      Yield: 5 Servings
 
     60 g  Butter
      1 md Onion; chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 l  Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           - seasoning
    237 ml Heavy cream
      2 lg Egg yolks; room temp
     30 ml Armagnac
    227 g  Roquefort; crumbled
           Chives; garnish
 
  From Food and Wines of France, Inc.
  
  Melt butter in large, heavy Dutch oven over moderately
  high heat and saute onion for 1 minute; cover; sweat for
  10 minutes.
  
  Meanwhile, halve and core the cauliflower. Reserve some
  flowerets and chop remainder to total about 6 cups.
  
  Peel and dice potato. Add cauliflower and potato to Dutch
  oven; cook, stirring, for 1 minute. Add chicken broth,
  chives, Herbes de Provence and red pepper seasoning.
  
  Bring to boil; cover; lower heat and simmer for 10 minutes,
  or until vegetables are just tender. Cool slightly. Puree
  all but 355mL mixture in food processor or blender in
  batches; return to pan.
  
  In a small bowl, blend cream, yolks and Armagnac; add 235mL
  of the hot soup, beating constantly with wire whip.
  
  Return to pan; add half of crumbled Roquefort. Heat very
  slowly, stirring constantly, until cheese melts and soup
  thickens slightly. Do not allow soup to boil.
  
  Garnish soup with reserved cauliflowerets, crumbled
  Roquefort and chives.
  
  Makes 4 to 6 servings.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Eternity's a terrible thought. I mean, where's it all going to end???
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