Text 37037, 76 rader
Skriven 2013-05-17 05:37:00 av Dave Drum (67194.cooking)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: Coffiest??
==================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  SR> I've never run into that one.  It should probably be on my "find
 ->  SR> that someday" list.

 -> Especially if you like biting satire. "The Space Merchants is a science
 -> fiction novel, written by Frederik Pohl and Cyril M. Kornbluth in 1952.

 RH> Now I really need to find it.

http://www.amazon.com/The-Space-Merchants-Frederik-Pohl/dp/B00A17O8PU - but you
may find *MUCH* better pricing on eBay.  Bv)=

 RH> I was never a comic book kid, they were out of style by the 70s anyway,
 RH> but did blow an awful lot of money in the used book stores buying that
 RH> same trash.  Library used book sales were another major source once I

The only comics I bought were those by Don Martin contained in MAD Magazine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Market's House-Made Pickles
 Categories: Pickles, Squash, Chilies, Herbs
      Yield: 2 servings
 
      3    English cucumbers; in 1/8"
           - thick rounds

MMMMM----------------------PICKLING LIQUID---------------------------
      3 tb Coriander seed
      2 tb Fennel seed
      2 tb Dill seed
      1 ts Fenugreek seed
      5    Cloves
      2    Bay leaves
      1    (2") cinnamon stick
      3    Hunan chilies or other
           - dried red chilies
      2 c  Sugar
      4 c  White wine vinegar
 
  At Market Restaurant in St. Helena - run by Douglas Keane
  and Nick Peyton of Cyrus - serves these easy sweet and
  sour pickles with burgers. At Cyrus, Keane uses the same
  brine to pickle ramps, asparagus, fiddlehead ferns, green
  garlic and other vegetables. He usually par blanches and
  shocks the other vegetables in ice water before pouring
  over the pickling liquid.
  
  Place the cucumbers in a large, clean container. For the
  pickling liquid: Place the seeds, cloves, bay leaves,
  cinnamon stick and dried chilies in a skillet and toast on
  medium-low heat until fragrant. Meanwhile, place the sugar
  and vinegar in a saucepan and bring it to a boil, stirring
  until the sugar dissolves. Add the hot toasted seeds and
  spices to the boiling mixture. While the mixture is still
  boiling, pour it over the cucumbers. Allow the pickles to
  cool completely and cover tightly. Place in the
  refrigerator and chill overnight.
  
  Note: Don't use your hands to remove the pickles from the
  container because that will hasten spoilage. Otherwise
  they will keep indefinitely.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It takes a lot of dough to make the upper crust. - Alfred E. Newman
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