Text 6152, 91 rader
Skriven 2011-01-23 07:13:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Hospital grub
=====================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 GJ> tripe, tongue, kidneys, brains, lungs, all boiled together in one pot
 GJ> for the group - served half way through their ordeal.  The soldiers
 GJ> said it tasted wonderful!

 ML> It probably tasted fine in any case.

 NB> Some of us would certainly agree...  But, hunger adds a certain extra
 NB> spice to it...  ;)

 ML> It's amazing how good hospital food tasted after a day or
 ML> two of deprivation. Context is very important.

I can testify of first hand knowledge on that. When I awoke from a four day
coma and had the breathing apparatus removed from my throat they allowed me a
bowl of beef broth. WOW!!!! Better than a standing rib roast, rare. Wonderful.
The beefiness infused my whole body - I could feel it spreading to my
extremities.

Then a few days later, when I was in a regular room, the beef broth appeared on
the menu of things I could order for lunch. So, I ticked the selection. Whoa
there, big fella!!! Who slipped me the brownish dishwater??? So, I asked - same
stuff, different days and locations.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jellied Consomme'
 Categories: Beef, Wine, Vegetables, Dairy
      Yield: 4 servings

      4 c  Beef broth or 
           +=OR=+ 
      2 tb Instant beef bouillon
           - granules
           +=DISSOLVED IN=+
      4 c  Hot water
      1 sm Onion; chopped
    1/2 md Bell pepper; chopped
      1 tb Snipped parsley
      1 ts Worcestershire sauce

MMMMM--------------------------JELLY--------------------------------
      2 tb Dry sherry
      2 tb Water
      1    Envelope unflavored gelatin
    1/2 c  Whipping cream (opt)
    1/4 ts Curry powder (opt)
 
  If using homemade beef broth, be sure that you clarify
  the broth before preparing this recipe.
   
  In saucepan combine beef broth, onion, green pepper,
  parsley, and Worcestershire sauce. Bring to boiling.
  Reduce heat; simmer uncovered, for 15 minutes to
  reduce liquid slightly (it should measure 3 to 3 1/2
  cups). Strain mixture, discarding vegetables. Return
  the strained broth to saucepan.
   
  In small bowl combine sherry and water; sprinkle
  gelatin over liquid and let stand to soften gelatin.
  Stir gelatin mixture into broth; heat and stir till
  gelatin dissolves. Pour into large bowl. Chill till
  set. Before serving, whip cream and curry powder just
  to stiff peaks. Break up consomme with a fork; spoon
  into serving dishes. Top each serving with a dollop of
  the whipped cream.

  Makes 4 to 6 servings.
   
  Recipe from: Better Homes and Gardens, Soups & Stews
  Cookbook copyright 1978 by Meredith Corporation

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I was so naive as a kid I used to sneak behind the barn and do nothing.
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