Text 10727, 66 rader
Skriven 2014-03-08 13:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: elusive ducks 298
=========================
 ML> Was this the Lob's that you've been crowing about?
 JW> Yep. They still score highly overall. I did pick up some nice $6.49
 JW> per kg pork tenderloins and $13.21 (a weird price until you realize
 JW> that it works out to $5.99 per lb) striploin steaks.

Those prices look pretty reasonable, but what of next year?

 JW> We even sold our share and cancelled our 26 year old Co-Op
 JW> membership this week.

I'm of two minds about this. Of course you're operating
in economic self-interest mode, but what about the long
term - is Lob's going to continue to be a nurturing mother
after killing off its competition? 

 ML> There had to be at least some, right?
 JW> I'm sure there really were some but I didn't go until quite late
 JW> in the evening and all I found was the promo sign and a big empty
 JW> space in the freezer counter. I just bet all the Chinese and
 JW> Vietnamese housewives were lined up at the door at 8 AM just waiting
 JW> for the store to open up while I was still asleep!

No doubt. Speaking of economic self-interest ... and
huge freezers.

 JW> Title: Ismaloqli Kesma Lag'mon (Noodles With Spinach)

An interesting cuisine, which seems halfway between Indian and
Turkish, which I guess should be no surprise.

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

      Title: Cognac Sauce
 Categories: Sauces, Vegetables
      Yield: 6 servings

      2 tb Butter                            1/2 c  Brown Stock (See Stocks)
      2 lg Shallots, Minced                  1/2 c  Heavy Cream
      1    Clove Garlic, Minced                4 oz Shitake Mushrooms, Sliced
      2 tb Cognac

  This sophisticated sauce will quickly become a favorite at your house.
  Spoon it over grilled veal chops or a crisp roast duck, and you will
  present a memorable dish indeed. It is outstanding over noodles for a small
  but rich first course.

  Salt And Freshly Ground Black Pepper, To Taste

  Melt the butter in a heavy medium-size saucepan over medium heat. Add the
  shallots and garlic and saute until transparent, about 3 to 4 minutes. Then
  add the cognac and flame. To do this, remove the saucepan from the heat and
  touch a lighted match to the edge of the pan; the fumes of the cognac will
  ignite.  Holding the pan away from you, allow the flames to die down
  naturally.  Add the stock and cream and simmer over low heat until
  thickened, about 15 to 20 minutes. Add the mushrooms and continue to simmer
  3 to 5 minutes more.  Season with salt and pepper and serve immediately.

  Yield:  About 1 cup of sauce.

  From The Complete Book Of Sauces by Sallie Y. Williams

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