Text 1019, 103 rader
Skriven 2013-06-14 11:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: the journey 708
=======================
 RH> I had one of those with English, as an undergrad major, secondary ed
 RH> minor. I changed to sociology, with minors in psychology and art,
 RH> stayed with that and was happier.
 ML> The journey was amusing, though, right?
 RH> Frustrating at times.

Everything is frustrating at times. Today my brother infuriated
me by having a shouted phone conversation (I was in my room 30
feet away), then coming over and asking me if I'd overheard it.
Turns out he crashed the car and didn't want to tell me directly,
so he talked even louder than usual, to whom I am unaware - I had
to deliberately not listen. He had to bite the bullet and tell me:
not a big deal except that he doesn't have no-fault insurance,
and chances are he was at fault. I said never mind that, are
you okay, and he said yes.

 RH> Will this be when you're in the Williamsport area in July?

No, September, the weekend after Labor Day. I suspect I'll
have done enough cooking, for an equally discerning but less
critical audience, during picnic week.

 ML> I actually would prefer that. I told the chef that I can make
 ML> a Schweinshaxe or Schnitzel with the best of them, but that
 ML> didn't fit into the plan.
 RH> Sigh! Maybe another time, another place.

The things I cook best are the ones I like to eat best. There
are some Chinese dishes I love, but they tend to be either time-
consuming (soup dumplings), exceedingly hot (mapo tofu), or not
universal in the appreciation (braised pork belly).
 
 ML> With the ribs that some others had, you got it in one. My
 ML> pulled beef was thankfully not very sauced.
 RH> Thankfully; we've had some bbq drowning in sauce, other that has been
 RH> on the dry side. I like it moist but not soaking wet

I tend to ask for my bbq extra fatty with the sauce on the side,
difficult when things come prepulled and premixed.

 , and given a
 RH> choice, would rather have eastern NC bbq than western. (AG)

I like vinegar sauce as an accent but not in the quantity usually
applied. If you're talking mustard sauce, I shudder.
 
 RH> various offerings. When she came back, she asked what blutwurst was. I
 RH> just told her that she knew enough German to translate it so the mental
 RH> wheels churned for a few seconds, then she said "eew!" ad she realised
 RH> what it was. Needless to say, she didn't want to try it.

Bauernwurst doesn't have any Bauern in it, nor bratwurst
any brats.

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

      Title: Mixed Grill with a Warm Potato and Chorizo Salad
 Categories: Emeril, Sausages, Salads
      Yield: 6 Servings

    1/4 lb Venison sausage
    1/4 lb Bratwurst
    1/4 lb Luganeghe sausage
    1/4 lb Merguez sausage
    1/4 lb Italian sausage
    1/4 lb Kiebasa sausage
           Olive oil
    1/4 lb Chorizo sausage, finely
           Chopped
      2 c  Julienned onions
      2 tb Chopped garlic
      2 tb Creole mustard or whole
           Grain mustard
      2 lb New potatoes, sliced
    1/2    -inch thick, blanched
      2 tb Finely chopped parsley
           Salt and black pepper

  Preheat the grill. Bring a pot of salted water to a boil. Blanch the
  sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or
  until the sausages are plump. Remove the sausages from the water and
  place on a 1/2 sheet pan. Brush the sausages, including the kiebasa,
  with olive oil. Place the sausages on the grill. Cook for 3 to 4
  minutes on each side. In a large saute pan, heat 1 tablespoon of
  olive oil. When the oil is hot, render the chorizo for 3 minutes. Add
  the onions and continue the saute for 3 minutes. Season with salt and
  pepper. Stir in the garlic and mustard. Add the potatoes and saute
  for 3 minutes or until the potatoes are heated through. Season with
  salt and pepper. Stir in the parsley. To serve, mound the potato
  salad in the center of the platter. Arrange the grilled sausages
  around the potato salad. Serve with crusty bread and a side of Creole
  mustard.

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA21

  MM Format by Dave Drum - 03 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM
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