Text 12170, 73 rader
Skriven 2014-04-14 20:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Cincy 496
=================
 
 ML> Pete Rose hustled, sure, but he brought football
 ML> roughness to the game. Not to mention violating the
 DD> What of Ty Cobb, Rogers Hornsby and/or the St. Louis Cardinals
 DD> Gas-house Gang? 

Don't know about Hornsby. Cobb was a brute who would
do anything to intimidate, in the same way I propose to
you that Rose did from time to time - the name came to me
just now, look up Ray Fosse. The Gashouse Gang, roughness
perhaps of a cultural kind but not football roughness.

 DD> perception. But, the way Rose went about his gambling, betting on
 DD> everything in sight, tells me that he was a degenerate gambler and a
 DD> candidate for "Gamblers Anonymous" intervention. 

I'm not so sure there should be a rule against excessive
gambling, anywhere, any more than there should be a rule
that bars one from collecting too many stock certificates
(largely the same thing, as far as I can tell).

 DD> Worst hangover I EVER had came from Mogen David wine(s)

Sweet bad wines do that to one. Interestingly, sweet good
wines are less apt to (though a moderate bottle of Port might).

 ML> An amusing reaction.
 DD> I never though so when it was happening to me. 

Lilli got a case of the 'cups from Canyon Road Cabernet
a couple days ago. She too did not see the justification
for my mirth.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Woodland Sauce (Fumet De Bois)
 Categories: Sauces, Poultry, French
      Yield: 8 servings

      1 oz Dried cepes
  1 1/2 pt Chicken stock
      1 ts Chopped shallots
      4 fl Port
      3 tb Double cream
  2 1/2 oz Unsalted butter
           Salt & pepper

  Rinse cepes carefully under running water to eliminate sand and grit.
  Put them with the stock in a saucepan and bring to the boil. Lower
  heat and simmer, uncovered, skimming if necessary for 1 1/2 hr, or
  until stock is reduced to 8 fl oz Strain the liquid very carefully -
  if your sieve is coarse, use several layers of damp muslin. This is
  to remove remaining grit. Discard or freeze cepes for use separately.

  Put the shallots with the port into a small non-corrodible pan and
  bring to a boil and flame. When the flames die down, reduce to a
  glaze. Add the reserved, strained sauce base and bring to the boil
  again. Boil down to 5 fl oz skimming if necessary. Remove from heat.
  Add the cream, season and set aside until required.

  May be cooked ahead to this point.

  Just before serving, reheat to boiling. Remove from heat and swirl in
  the butter a little at a time, reheating from time to time just
  enough to prevent the sauce from getting too cold. Check seasoning
  and serve instantly. Buttered sauces wait for no one.

  Recipe IMH, after "Cooking of South West France" Paula Wolfert

MMMMM
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