Text 34049, 74 rader
Skriven 2013-02-24 15:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fancy feasts 162
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 ML> is fine but nothing special - though I used to like mint
 ML> Milanos in the '70s (find them sweeter and somewhat less
 ML> delicious in their newer incarnation).
 RH> I recall seeing them but don't think I ever bought any, nor did my
 RH> mom, at least while I was living at home. She used to bake all the
 RH> cookies we ate but once she started working, the occaisional package of
 RH> store bought (what she could get the most of, for the lowest cost)
 RH> began to sneak in.

That's what spurred the packaged food industry, mostly.
Then people got a taste for such things. Pepperidge Farm
cookies are among the best; I don't understand why people
eat stuff like Chips Ahoy, though, which are so inferior
in every way to homemade. Speaking of inferior, I had some
Girl Scout Thin Mints today; they're not so thin any more
and have less (and yuckier I think) chocolate.

 RH> So how did you get to have some caviar from a tin that was meant for
 RH> Bill Clinton? I'm sure there's quite the story behind it. AFAIK, all
 RH> the caviar I've ever had was meant for whatever it was on, nothing
 RH> special that I can recall.
 
Not that much of a story. It was mid- or late first term, and
he was in Boston for something, and I was hired to play for a
party in his honor at one of the big hotels, the Westin I
think. So my friends and I sawed away for hours, but he never
set foot in the room where we were. Afterward, we were invited
to scavenge the buffet, which was mostly seafood and mostly had
been thoroughly demolished by the other guests, except for the
whole scallops and a big tin of Iranian beluga malossol, which
obviously people didn't know what to do with. So as my friends
poked about for the few shrimp and bits of smoked salmon that
had escaped, I filled up on whole scallops and caviar. Thinking
back, I think the caviar might have been a setup, as the lid
said in big letters "product of Iran"; if someone had taken a
pic of the guy chowing on an embargoed product, we could have
had a scandal earlier in his tenure. I also think that he or
his advisors had had their antennae up, so that might have been
why he never even showed up in that room.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Salad Nicoise
 Categories: Salads, Vegetables
      Yield: 8 servings

      8 oz Beans; green, topped & tail         2 tb Vinegar; red wine
     16 ea Potatoes; new, small, peele       1/2 c  Olive oil
      4 ea Eggs- hard boiled, sliced           1 tb Parlsey- finely chopped
      1 cn Tuna; 7 1/2 oz drained              1 tb Chives; fresh chopped
      3 ea Tomatoes; cut in wedges             8 ea Anchovy fillets (opt)
    1/2 ts Mustard; dijon                     16 ea Olives; black
      1 ea Garlic clove- finely chopped

    Cook green beans in pot of boiling water,add green beans and boil till
  tender crisp, about 2-3 minutes. Refresh with cold cold water and dry.
   In large pot of salted water, bring potatoes to a boil. Cook till tender,
  about 8 minutes.
   Combine green beans, potatoes, tuna, tomatoes in large bowl. In small
  bowl, whisk together  mustard, garlic and vinegar. Add oil slowly, then
  parsley and chives. Season with pepper and pour over ingredients. Top with
  eggs, anchovy fillets and eggs.
   If green beans aren't available, you can use green and or red pepper.
  President's Choice Memories of Gilroy garlic sauce can be added to olive
  oil, instead of chopped garlic.

  from Lucy Waverman's Cooking School Cookbook

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