Text 37402, 85 rader
Skriven 2013-05-30 20:11:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av DAVE DRUM
Ärende: 3 Stooges Hot Sauce
===========================
-=> In a Subspace Msg From Dave Drum to Mike Roberts <=-

Hi Dave!

 DD> Kelley may know hot sauces (pretty well as far as what I have sampled
 DD> of his output) but, he damned sure does not know the Stooges - no nod
 DD> to Shemp at all. 

Poor Shemp it has always been his lot in life. In a way when it came to
the stooges, he did live in Curly's shadow to many. When I was a kid, I
felt that way. I still love Curly, but Now I recognize Shemp for the
talent he was. Not surprising he is getting stiffed. People forget he
was actually before Curly, and had the talent to go out and go solo.
Only came back by request when curlys health failed. But many will say
he was overlooked. Moe even said, of all the Brothers, Shemp had the most
talent. The pro curlys, have to remember, yes he was good, but we see
more of curly over the years as he did many more shorts. I agree with
You, Shempy needs his own sauce. Maybe call his, Eeeep Eeeep Eeeep! Let
that one be the hotest. One that if you are not accustomed to the hotter
things in life will make You go Eeeep Eeeep Eeep! When You taste it. Or
do it out of happiness to those who are partial to the hotter ones.
They could do a computer generated commercial of Shemp using his Hot
Sauce and looking as he did when he drank some Rot Gut in many of his
episodes, and he could taste it do a couple of Eeeep Eeeep Eeeeps and
have smoke come out of his ears as he gently smiles and says
Smooooooooooth!

But Dave, Promise me... Absolutely nothing for Joe Besser!!!

Creamy Asparagus Soup

Ingredients


    2 lbs asparagus, trimmed of woody stem bottoms
    1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
    3 Tbsp unsalted butter
    4 cups chicken stock
    1 cup water
    Leaves of 2 sprigs of fresh thyme
    2 Tbsp chopped fresh parsley
    1/4 cup heavy cream
    1 Tbsp dry vermouth
    A squeeze of fresh lemon juice
    Salt and pepper

1 Cut tips from the asparagus 1 1/2 inches from top and halve tips 
lengthwise if thick. Reserve for garnish. Chop the remaining asparagus 
stalks into 1/4-inch rounds.


2 Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions 
and cook until translucent, about 5 minutes. Add the chopped asparagus 
(not the spear tips) to the onions. Sprinkle with salt and pepper to 
taste. Cook another 5 minutes.


3 Add the broth, water, and thyme to the pot. Increase the heat to a 
boil, then reduce to a simmer. Simmer, covered, until the asparagus 
are tender, 10 to 15 minutes. At the end of cooking, stir in the 
chopped parsley.

4 While the soup is cooking, blanche the asparagus tips in a small pot 
of boiling, salted water (about 1 1/2 teaspoons of salt per quart of 
water), until the tips are just tender, about 2-4 minutes, depending 
on the size of the asparagus. Drain. Rinse with cool water to stop the 
cooking. Set aside.

5 Use an immersion blender to blend the soup until smooth. (If you use 
an upright blender, work in small batches, fill no more than a third 
the blender bowl at a time, and hold down the lid while blending.) For 
a creamy texture, if you want, press the puréed soup through a sieve 
or food mill. Stir in the cream. Stir in the vermouth and a squeeze of 
lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. 



Have a good One!
Mike

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