Text 8655, 72 rader
Skriven 2011-10-22 20:54:08 av Michael Loo (1:18/200.0)
   Kommentar till text 8530 av Jim Weller (1:123/140)
Ärende: human oddities 105
==========================
 ML> It's a sort of flip or nog, though a particularly perverse one.
 JW> It might be OK with a lesser Scotch.
 ML> Or not.
 JW> Well I wouldn't do it. I don't like milk or cream in my drinks.
 JW> Things like Bailey's leaves me cold.

Bailey's when chilled almost to a slush is all right,
not particularly wonderful and certainly not so nice
as a glass of whisky neat.

=

 ML> Start your own caviar curing factory.
 JW> That bears some serious thought.

If I had any money I'd offer to invest.

 ML> (Re: mint) So does its commonness and hardiness contribute to
 ML> or detract from its popularity as an herb?
 JW> I think the main thing is that it only tastes good with a small
 JW> number of foods. I use far more thyme and marjoram and for that
 JW> matter basil and oregano than I do mint.

Same here, except I've been downplaying the tea-like basil,
of which I tire easily, even in tomato dishes.

 JW> But if I was working with lamb, baby potatoes and peas...

I had some lamb recently - cooked it in fact - that someone
else had marinated with a commercial "Greek seasoning" that was
heavily minted. I didn't care for it, though it wasn't awful.

 -=> Jim Weller said to Ruth Haffly <=-

 RH> I suspect your poor vision might have something
 RH> to do with your lack of fondness for heights.
 JW> His poor vision might also have something to do with his lack of
 JW> fear of heights as well! [g]

I suppose it might go both ways. Recently there's been
this weird tingling in the feet thing when I look down
through, say, a bridge grating. Not fear, exactly, just
a feeling of unease.

Linguine With Tomatoes, Basil And Cream
cat: main, pasta
Serves: 2 to 3


8 oz green linguine
1 bn spring onions, trimmed and chopped
1 oz butter
1 lb firm tomatoes, skinned, deseeded and chopped
5 fl oz single cream
salt and pepper
1 Tb chopped fresh basil to garnish

This pasta dish has the richness of the cream, but it avoids becoming
too heavy due to the sharp taste of the tomatoes.

Cook the linguine in a large saucepan with plenty of water until al
dente. Meanwhile fry the spring onion in the butter for two to three
min, then add the tomatoes and cook for a further two min.
Stir in the cream, remove from the heat and keep warm. Drain the pasta
and mix thoroughly with the sauce. Season to taste and serve on deep
plates with a little basil to garnish.

Eileen's Vegetarian Recipes: www.gask.demon.co.uk/eileen/
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