Text 1048, 86 rader
Skriven 2013-06-06 00:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: food network 662
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 RH> OTOH, I was just going on my own, no checking of outside sources.
 ML> Often a good idea.
 RH> Depends, some areas I know a lot about , others, either nothing or
 RH> just enough to be dangerous. (Alexander Pope "Essay on Man"--"....a
 RH> little knowledge is a dangerous thing.........drink deep of the (forgot
 RH> name of) spring....".

A little learning, actually, and the spring is Pierian.
I went to grad school in English, one of many interesting
false starts in my life.
 
 RH> No, I've learned to cook but will never be a professional chef or a
 RH> Food Network star
 ML> Ack - Annie has volunteered me to be guest chef at the fanciest
 ML> restaurant in town. I don't like it when someone volunteers me to
 ML> play a concert, take over a restaurant, sing the Star Spangled
 ML> Banner, ...
 RH> Of the 3, I think I'd best handle taking over a restaurant for a meal
 RH> or 2. I could pick out a melody line on a piano but don't sing (will
 RH> sign) solo.

We met with the head chef at the restaurant, who is actually
a rather engaging young lady. Doing Malay, apparently, because
Annie loves laksa, and the head waitress at the restaurant is
somewhy obsessed with southeast Asian cooking. The main issue
is that people do volunteer me for stuff, some of which I am
not superenthusiastic about. In this case it's not so much
someone putting my ass on the line without my consent, because
my ass is reasonably hardy, but there's my having to arrange
my schedule, buy plane tickets, what have you.

 ML> the other sugar, it's galactose.
 RH> OK, you took time out to go on line.

Not something I can do every day, but the Internet was available.

 ML> Out near Appalachian State.
 RH> Out near Boone, several hours west of us. We went thru the area years
 RH> ago, actually stayed overnight in Boone but haven't been back since.

Yeah, Boone. She took us once to a really quite good bbq cum
Mexican place called Woodlands. Not knowing what to get, I
ordered a compromise dish, pulled BBQ brisket burrito.

 ML>   Puree all the seasonings and add the blood from the pig. Scrape off
 RH> I think I'd rather use another liquid.

Eh, people think it's gross, but in fact, it's just protein
and fat and tastes somewhat like liver.

 ML>   Yield: About 10 lb. of pork
 RH> Small feast, may feed 12-15 people.

Well, one of your famous feasts had only 13 guests.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pascha
 Categories: Russian
      Yield: 12 servings

      4 lb Cream cheese                             Days before making)
  1 1/2 lb Fresh butter                        6    Eggs
      1 lb Vanilla castor sugar (close         1 lb Stoned raisins
           -vanilla pod with the sugar       1/4 lb Sultanas
           -in tin for a few                 1/4 lb Chopped cherries
           blanched almonds                         angelica

  Pass the cream cheese and butter together through a sieve - it must be
  absolutely smooth and well blended.  Put the vanilla sugar into a bowl.
  Separate the eggs and add the egg yolks to the sugar, beat until white.
  Stir in the raisins, sultanas and cherries. Add this to the cheese mixture,
  mixing all thoroughly together. Beat the egg whites to a stiff snow and
  fold into the mixture. Put inot a muslin bag, or if possible,a wicker
  cheese basket lined with butter muslin or a similar receptacle which will
  allow any surplus moisture to drain off. Put in a cold place for 24 hours.
  Unmould and decorate with almonds or angelica. Cherries may also be used.
  Makes 12 helpings. (this is best when made in a large quantity.)

  Origin:  Mrs Beeton's Cookery Book Shared by: Sharon Stevens

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