Text 1210, 77 rader
Skriven 2013-05-31 12:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: like water 629
======================
 ML> When/if you go abroad and sit next to someone on the
 ML> bus who smells as though they haven't bathed in months,
 ML> the availability of only this kind of water may be
 ML> accountable (and they may in fact have just bathed).
 RH> Makes you wonder why they don't stay sick all the time but I guess
 RH> their intestinal/immune systems adapt to the local water. OTOH, we
 RH> would have problems.

Every place has its indigenous microbes. Someone from
Mexico would likely have trouble the first time s/he
encountered Chicago or New York tap water.
 
 ML> Heh, perhaps true, but my frighten threshold is pretty high.
 RH> Rocky Horror Picture Show or Texas Chainsaw Massacre? (G)
 
I'm talking real phenomena and probably should exclude the
threat of physical mayhem (though I've stood up to dogs trying
to tear my arms off and people threatening to beat me to death).
I have no frame of reference as it were regarding your cultural
reference, never having seen either of those films nor planning
to do so. I'd imagine from the title of the latter that there
is a depiction of threats of violence, so I might get pretty
darned upset from it.

WHOLE DRIED GREEN PEA SOUP:

INGREDIENTS:

1     3 Lb.    (Approx.) beef chuck roast (If it comes with a bone, leave
               it in.) Back Ribs may be substituted in lieu of the roast.
1     tsp      Johnny's Seasoning Salt, or a similar seasoning salt
1     onion    large size, chopped to medium sized pieces
3              stalks celery, chopped to medium sized pieces
2              cloves garlic, chopped fine
4    sprigs    fresh parsley, or to taste (Dry may be substituted)
2              bay leaves
15   or so     peppercorns, or to taste (Don't remove from mouth when
               eating soup, rather chew them up at the same time)
               salt to taste

ADD LATER:

3/4  Lb.       Whole dried green peas
2    medium    sized white potatoes (or one large) cut into about 1/2 inch
               pieces.

Place the chuck roast in about a 6 quart kettle, with 4 to 5 quarts of
water. Cover kettle and when water starts to boil, reduce heat and maintain
at a slow boil. Add the above ingredients one at a time except for the
whole dried green peas, and the potato bits, holding them back until later.
Boil slowly for about four hours, or until the meat becomes tender and
flavorful.

Upon reaching the above point, add the whole dried green peas. Continue to
cook the mixture for about another two hours, or until the peas become
tender. When within a half hour of this point, add the potatoes, cooking
until they are done.

A key to a successful soup is in slowly cooking the meat until it is
tender, and seasoning in proper proportion to the mixture. Takes a bit of
sampling as you go along.

When eating this soup, most Swedish people remove the meat to a platter,
dip it in mustard (what ever your favorite happens to be) and eat along
with the soup. A good rye bread goes with it very well, especially if you
happen to bake real Swedish Rye Bread first. If you can stand it, don't
remove the peppercorns from the bowl or your mouth. Rather, chew them up
along with the soup or meat as consumed. Yummier, but a bit hot for some. I
do it anyway.

From Bert Quillin, based on his wife's recipe.



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