Text 14666, 96 rader
Skriven 2014-07-06 21:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: sadism or dadaism 635
=============================
 DD> McRonnie's used to have Bratwurst in the fall

I love bratwurst in the springtime ...

 DD> We'll probably never agree on this - as we don't on humour.

We're not quite so far as you suggest.

 DD> invented by a Greek sailor with an Irish boyfriend.

Moderatable or quotable?

 ML> There's actually a secret race of immortals who have
 ML> dispersed all over the world and occasionally use this
 ML> occasion to meet clandestinely, working as catering help.
 DD> Sounds like something I'd probably like to read. Pretty
 DD> tongue-in-cheek. 

Tongue in cheek indeed. And with a message that recurs
throughout literature - "omnis vanitas."

=
 DD> A true sadist is one who is kind to a masochist.    Bv)=

Who was it who said "I must be cruel to be kind" -
Pandarus or some such?

---------- Recipe via Meal-Master (tm) v7.07

      Title: Neat's Tongue (To Serve Hot Or Cold)
 Categories: Meats
   Servings:  8

      1    Pickled ox tongue (4-5 lbs.)
      2    Onions
      2    Carrots
      2    Celery stalks
           Bay leaves
           Parsley
           Rosemary
     12    Black peppercorns

------------------------ALSO, IF SERVING TONGUE COLD------------------------
           A little Madeira
           Gelatine powder

  Rinse the tongue and then soak it in plenty of cold water for at least 12
  hours.  Change the water once or more during this time.  Next day choose a
  heavy-based saucepan or flameproof casserole that will hold the tongue
  snugly.  Put the tongue into it, cover with cold water, bring to the boil
  and skim.  Taste the water; if it is very salty, tip it away, add fresh
  water and bring to the boil again.  Add the chopped vegetables,
  peppercorns and a bouquet of bay, parsley and rosemary.  Cover tightly and
  cook very gently on top of the stove or in an oven heated to 300 F (150 C)
  gas mark 2 for about 4 hours until the tongue is so tender that a skewer
  will go through the root end like butter.  Lower the temperature as
  necessary; the meat will be best if barely a bubble breaks the surface of
  the liquid as it cooks.  Skin the cooked tongue while it is still hot.
  Then cut away the fat and gristle from the end and remove all small bones
  if the butcher has not already done this.  Skim off all the fat from the
  cooking liquor and save it for the sauce and for soups.

  IF THE TONGUE IS TO BE SERVED HOT, carve it in thin slices while it is
  still hot and arrange it prettily, overlapping slices like tiles, on a
  large warmed serving dish.  Pour some good hot sauce over it, cover the
  dish with foil and place in the oven for about 10 minutes to heat through.
  The spiced Kumquat Sauce recipe is one of my favourites and I like to
  serve extra in a sauce boat.

  IF THE TONGUE IS TO BE SERVED COLD, mould and glaze it while still warm.
  Curl the tongue to make it fit a small round container with straight
  sides.  Traditional tongue-presses usually measure about 5-6 inches in
  diameter; a cake tin or souffle dish of similar size will do just as well.

  To glaze, melt 2 teaspoons gelatine powder in 1 tablespoon water, then
  blend in a scant 1/2 pint tongue cooking liquor (seasoned and reduced as
  necessary for good flavour), and give it a little oomph with 1-2
  tablespoons Madeira.  Pour over the tongue as much of the liquid jelly as
  is needed to fill gaps.  Press the tongue down with a saucer or plate
  which fits just inside the tin, weight it down heavily and leave overnight
  in a cold larder until meat and jelly are set.  Chill any left-over jelly
  separately so that it can be diced and used to garnish the tongue when it
  is served.

  Unmould the tongue on to a flat dish for serving.  Decorate it and
  accompany it with a fine sauce such as a classic Cumberland sauce or
  Piquant Parsley and Caper Sauce.

  Source: Philippa Davenport in "Country Living" (British), December 1988.
  Typed for you by Karen Mintzias

-----

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