Text 7207, 131 rader
Skriven 2011-02-15 06:10:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Luke Nguyen
===================
Glen Jamieson Said to Dave Drum about LUKE NGUYEN  10213

GJ>  GJ> Only the plain Smiths.  I also left out the Nguyets, Ngyens,
GJ>  GJ> Nguygens, Ngyuens, Nguygens, Nguyans and Nguons, of which there
GJ>  GJ> are quite a few.

GJ>  DD> There are a number of spellings. Hollywood seems to have
GJ>  DD> settled upon  Nuyen for one of my favourite S.E. Asian
GJ>  DD> actresses - France Nuyen (World  of Susie Wong, etc.)

GJ> I thought the name of that actress was something else.  She must be
GJ> rather ancient by now, as I saw that movie over 50 years ago.

She was born in 1939 - so she is likely younger than thee. Ms. Nuyen was 
in the stage play of Susie Wong opposite William "Bad Toupee" Shatner. 
Nancy Kwan did the flicker.

GJ>  DD> But, her birth name was birth name France Nguyen Van Nga -
GJ>  DD> French  father, Vietnamese mother. Born in Marseilles. 
GJ>  DD> Nice pictures at:
GJ>  DD> http://sandhumzjael.blogspot.com/2010/06/france-nuyen.html
GJ>  DD> Especially the eight and first pictures.  Bv)=

GJ> I'll look that up later...

GJ>  DD> I wonder if she and Luke might be shirt-tail cousins.

GJ> A great-grand-aunt perhaps?

On her father's side, perhaps. She had a daughter, Fleur, during her 
marriage to Dr. Thomas Gaspar Morell. Fleur was her only known child.

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

      Title: Salade de Chou Fleur
 Categories: Salads, Dressings, Herbs, Eggs
      Yield: 8 servings

      1    Purple cauliflower
      1    Green cauliflower
    1/4 c  White vinegar
    1/2 ts Dijon mustard
    1/4 c  Sugar cane vinegar
    1/3 c  Olive oil
      2 tb Walnut oil
    1/4 ts Ground cumin
    1/8 ts Turmeric powder
      1 tb Coarse salt
    1/2 ts Black pepper; fresh ground
    1/4 c  Flat-leaf parsley; chopped
     10    Quail eggs; hard cooked,
           - halved
           +=OR=+
      5 lg Hen's eggs; hard cooked,
           - quartered
  
  HARD-COOKED QUAIL EGGS: Place the eggs in a saucepan. Cover
  them with water. As soon as the water reaches a full boil,
  add 1/4 teaspoon of salt. Lower the heat to medium-low. Cook
  for about 2-3 minutes. Turn off the heat. Cover with a lid
  and let the quail eggs sit for about 10-12 minutes. Transfer
  to an ice bath. Cool the eggs completely.

  Crack the shell and roll them by gently pressing them for
  easy shell peeling. Rinse the eggs, in case there's any
  shell stuck to the egg, then cut in half.

  SOAKING THE CAULIFLOWER: To cut the head of the cauliflowers
  into florets, remove and discard the green leaves and the
  stem.

  Place the cauliflowers in a large bowl, cover them with
  water and add the white vinegar. Stir well. Soak (see tips)
  for 5 minutes, then drain.

  BOILING CAULIFLOWER: Fill a pot with cold salted water and
  bring to a boil. Add the whole cauliflowers, bring back to a
  boil, then reduce the heat to medium-low. Cook for about 20
  minutes. The cauliflower should be fork-tender (not mushy).
  Drain the water. Season with 1 teaspoon of salt and 1/4
  teaspoon of pepper. Allow to cool a little.

  Once the cauliflowers are cool enough to handle, cut into
  wedges from the bottom. Pull and separate the small florets.

  ASSEMBLY TIME: In a small bowl, combine the mustard, sugar
  cane vinegar, cumin, turmeric (if used) and both olive and
  walnut oils. Season with salt and pepper.

  In a large serving bowl, add the warm cauliflower and
  drizzle with the vinaigrette. Sprinkle with parsley. Toss
  well. Let sit for 30 minutes before serving. Add the halved
  quail eggs (if used).

  Serve warm or cold.

  TIPS: Soak the cauliflower in the "vinegary" liquid to
  prevent oxidation (turning brown) of the vegetable.

  For the salad dressing, add a little mustard which is a
  great binder (it contains lecithin) for a smooth-textured
  vinaigrette.

  You can find quail eggs in the Asian market.
  10 eggs cost $0.99.

  If you're planning on serving this dish as a light meal for
  lunch, add hard-cooked eggs, sun-dried tomatoes, diced
  hearts of palm and mgche (it's known as "lamb's ear lettuce"
  in the U.S), served with a piece of bread and you'll have a
  full meal.

  You could make the same salad using broccoli florets with
  chives; it's just as delicious.

  From: http://www.phamfatale.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

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