Text 8731, 109 rader
Skriven 2011-03-23 13:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PACIFIC 117
===================
 ML> her eating medium-rare beef (she was at another part of the
 ML> same gathering) by preference to rare rare.
 GJ> It could be that she likes a variation occasionally.

How could one. My heart bleeds. (If my roast doesn't).

 GJ> True.  I have been trapped that way by cheap booze, although I usually
 GJ> have someone drag me away while I am still draggable.

I've often drunk quantities of free liquid that I wouldn't
look at, much less put in my mouth, if it cost the slightest
amount. Today, for example, I had a sangria made from canned
orange juice and the worst imaginable red wine - all because
free of charge.

   Of course I can
 GJ> try to do a certain amount of retaliation dragging away from clothes,
 GJ> jewellery and fabrics, but usually with only marginal success.

That retaliation suggests an escalation that you may not want.
Lilli, luckily, doesn't shop much.

 GJ> I have noticed that the English are distinctly less efficient than the
 GJ> Continentals when it comes to transport matters

Indeed. But still they are frequently better than the Americans.

 GJ> Training attendants to correctly classify passengers by the tickets
 GJ> they hold must be a major part of their preparation for the job.
 ML> The AA/BA rules are clear -
 ML> Star rules aren't quite so clear -
 GJ> You make my point!  What are all these classifications based on?  Is

I certainly have no stake in whitefacing this byzantine world
in which I am more comfortable than most but that I can see as
quite daunting to others.

 GJ> it just on how much you pay for your tickets, how many air miles you
 GJ> fly per year, or do you pay an annual fee for the privileges, or can
 GJ> you just pay at the door for entry to the fancy lounges (like in
 GJ> Manila, the last time I was there, a few years ago).  Or are they all
 GJ> different?

Let's see. Yes, yes, yes, yes. Except the top lounges don't
have a pay-in option. They would have to charge hundreds to
amortize against those who, like you and me, would down
bottles and bottles of Taittinger.

 ML> I enjoy smoked salmon, but offal is harder to come by and
 ML> is generally preferable anyhow.
 GJ> Breakfast kidleys are traditionally British.  I prefer Scandinavian
 GJ> breakfasts.

The main problem with British kidneys is that they are
born overcooked.

 GJ> Title: The Most Simple Fish Dish Ever Made Enklaste Fisken

What does Enklaste mean, embarrassed?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bakony Fillets Of Sullo
 Categories: Main dish, Fish, Hungarian
      Yield: 6 servings

      3    Sullos, about 1 1/4 lb each
    1/2 lb Mushrooms
  3 1/2 oz Butter
      1 oz Flour
    1/2 pt Sour cream **
      1 oz Salt
      1 ds Red paprika
           Parsley
      3 oz Onions

MMMMM------GARNISH-
           Green paprika; chopped-=OR=-
           Parsley; chopped

MMMMM-----VARIATION
      6    Eggs; scrambled
     10 fl Beef stock to replace cream

  Gut the sullos, cut off the heads, and fillet. Pare the skin off the
  fillets with a sharp knife, wash them and put into a baking pan
  greased with butter.

  Let the heads and backbones simmer in a little salted water. Brown
  finely chopped onions in butter, add the sliced mushrooms, and keep
  on frying. Dust with red paprika and fill up with the stock made of
  heads and bones. Thicken with a smoothly mixed combination of sour
  cream and flour salt, and bring to the boll.

  Pour the mushroom sauce over the fillets of fish and put the baking
  pan into the oven until the dish is cooked. Garnish with chopped
  green paprika or minced parsley and serve with potatoes or gnocchi
  (see recipe No. 9 for gnocchi).
  ** The same recipe may be used with 2 scrambled eggs for each sullo.
  In this case the sauce is made with beef stock.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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