Text 11128, 95 rader
Skriven 2014-03-21 03:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 352
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 ML> Ok, pepper, then.
 RH> That, and salt were not on the table either. We did good to get some
 RH> ketchup or chili (not hot) sauce with some meats on the table. Some
 RH> gravy for the mashed potatoes with some, but not all, meats which
 RH> meant we had to eat the potatoes plain in those instances.

Sounds like a rather severe mealtime, then. Who was it, a
famous philosopher or religious figure, who as a child once
remarked that the soup was exceptionally good one day,
whereupon his father dumped a pitcher of water into it? Not
to say that your parents would have done that, but that's
one end of the spectrum of appreciation of food as
pleasurable as well as life-giving.

 ML> with 1/3 lb of butter for 6 servings. I'd have used more butter
 ML> if I dared, but for reheating for dinner I will use a couple of
 ML> strips of bacon instead.
 RH> Sounds good either way.

I ended up not using the bacon, but I'm pretty sure it
would have been better with.

 Corned beef was on sale (naturally) this past
 RH> week so we got a couple. Steve just turned one into a pastrami; the
 RH> other will be served as standard corned beef & cabbage.

I enjoy both ways. Of course, for me, point cut would be
the way to go; I suspect you went for at least flat cut
and possibly round. If for some reason you got the point
cut, don't throw away the fat - fry it up as a sort of
beef bacon.

 RH> until I was out of the house. Last few times I've been up there, Dad
 RH> has had at least 10 pounds of it squirreled away in the freezer.
 ML> Psychological effect of being denied it for years!
 RH> No, just whenever they got to Sam's Club, buy a bunch, whether they
 RH> needed it or not. The hoarding instinct again, typical Depression era
 RH> mentality.

Still, rotate, rotate, rotate.

 RH> OK, thought you might be on something like second shift while working.

A musician's life is more like 2 1/2th shift with practice
as necessary at random times.

 RH> True, but practice makes the master with something of that sort. And
 RH> yes, icing/frosting is dead easy to make.

The practice took me something like 3 minutes to produce
a respectable product. Tip: use a thinner tip than you
would have guessed. Of course I'd have to learn from
scratch again were the necessity to arise again.

Fettuccine with sausage and fried sage leaves
cat: pasta, Italian, New York
servings: 4

1 lb fettuccine
4 hot Italian sausages
24 sage leaves
4 Tb olive oil
1 clove garlic, minced
1 c heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan

Bring 4 qt water to a boil for the fettuccine. Meanwhile,
in a small frying pan, simmer the sausages in water to
cover for 10 min. Remove from the pan and allow to cool.

Fry the sage leaves in the olive oil in a skillet until
they are crisp. Drain them on paper towels, leaving the
oil in the skillet.

Chop the sausages in chunks and saute them in the oil
until the pieces are browned, adding the garlic toward
the end so that it gets golden but not burned. Remove
the sausage from the pan and set aside. Meanwhile, cook
fettuccine until al dente.

Pour off the fat from the skillet and add the cream.
Bring it to a boil, scrape up cooking juices and return
the sausage to heat through. Correct seasoning.

Drain the pasta and put it in a heated serving bowl.
Pour the sauce on top. Toss and sprinkle with sage
leaves. Serve with Parmesan passed at the table.

Moira Hodgson, NY Times, 10/19/97


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