Text 9569, 59 rader
Skriven 2011-04-13 15:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: deep south 203
======================
 ML> in Texas - that doesn't count as south to a Texan or to
 ML> a southerner, but it's south nonetheless.
 JW> It's in the Arklatexoma region! [g] As it was a Confederate state
 JW> that makes it part of the Old South/Deep South to me.

You don't count, as you're a Canuck, or as our antipodean
persists in spelling it, Canuk.

Having been in all of the states that make up the region,
Ark is a combi of Appalachian and south, LA is mostly
south but sort of sui generis, Okla is mostly south but
partly plains (epitomized by its silly motto, "Oklahoma
is OK"), and Texas is south, except the girls are taller
and don't go to seed quite so quickly as the Mississippi
and Alabama babes (too much bacon?).
   
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      Title: CREAM OF CHESTNUT SOUP
 Categories: Soups
      Yield: 4 Servings

      1 qt Chestnuts
      1 pt Milk
      2 tb Flour
      1 x  Whipped cream
      1 pt Chicken or veal stock
      2 tb Butter
      1 x  Salt & pepper to taste
      1 x  Minced parsley

  With a paring knife make a slit in each chestnut.  Into a skillet put
  one tablespoon of cooking oil or grease, put in the chestnuts and
  heat for five min, stirring to get them all hot.  Remove and peel
  nuts. This method removes the brown skin with the hull.

  Boil nuts in the stock until very soft, put through a course strainer,
  mashing any nuts through.

  Melt butter, add flour and cook without browning as for white sauce;
  add hot milk. (Use double boiler.)  Keep hot until slightly
  thickened, add chestnut mixture, seasoning and keep steaming  for
  about ten min. It should be a creamy soup, not too thick.  Add
  stock or milk if needed. Serve in soup cups with a spoonful of
  whipped cream on top. Sprinkle minced parsley over this.

  Note:  This is a recipe from 1927, in the South.  I would guess that
  it is intended for American Chestnuts, so one might adjust for size
  when using other species of chestnuts.... best thing, play it by ear.
  American chestnuts are about half the size of a good European
  chestnut.

  Submitted by John Hartman
  Indianapolis, IN
  hartman@indy.net

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