Text 16032, 90 rader
Skriven 2014-08-20 15:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: reductio ad ad 806
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 ML> The trend of the language is toward your direction.
 ML> I dislike this mutability, but there it is.
 RH> I should be better; I think Americans, as a whole, have started using
 RH> generic terms too much. Even some words that are specific brand names
 RH> have crept into the lexicon as generics--Kleenex, aspirin, Xerox,.....

But the owners of your capitalized examples continue to
fight for their trademark rights and I believe succeed in
doing so. Aspirin is a different issue - it was part of the
spoils of WWI. Bayer lost its exclusivity right in the US
right around WWI and worldwide in 1919; it still has the
trademark in Germany, though.

 RH> at the time I watched his original shows, cooking was a chore for me.

I can't imagine, but your situation must have been a
tough one.

 RH> I had to do it to feed the family (Mom was in summer school, working on
 RH> her master's.) and had to cook to my dad's tastes. Kerr was
 RH> entertainment, not educational at that point as far as I was
 RH> concerned.

He was always more entertainment than education - though he
was a pioneer in TV food shows, there were always better
information sources.

 Years later, I saw some of his MIni Max shows. The subs he
 RH> made were interesting but I still didn't know that much about some of
 RH> the original flavors to know if it was a good sub or not. At the time,
 RH> we thought about ordering the Mini Max cook book but the price was a
 RH> bit out of our range so we never did. I've never seen any of his cook
 RH> books to determine if anything he cooked would be something we would
 RH> try or not. 

I'm sure you can get the things for next to nothing on
eBay or at a used bookstore.

 RH> I'd ordered a chicken sandwich, specifically stating I didn't want the
 RH> honey mustard dressing and was assured I wouldn't get it. the sandwich
 RH> came out, loaded with honey mustard dressing. I'd ordered it because
 RH> it was one of the few non JD items on the menu, and that I could get
 RH> some mayo on the side instead of the honey mustard. They also brought
 RH> out fries when we both specifically stated we wanted a salad instead of
 RH> the fries, and were told we could have the substitution. All in all,
 RH> there were (IIRC) 7 different problems with one simple meal.

Heh. They didn't like you. And were incompetent.
 
 ML> Note: the wine is used somewhat improperly in the
 ML> following recipe, and there is likely to be a substantial
 ML> residual alcohol taste and aroma. Of course, the cheese
 ML> is rather out of place here, too, and while we're at it,
 ML> what's this about capers? -
 RH> IOW, not a recipe to add to our MM. (G)

By no means!

HERB-SIMMERED LEG OF LAMB
cat: main, lamb
serves: 8 to 10

4 qt water
1 bay leaf
4 md cloves garlic, unpeeled
2 ts rosemary
2 3/4 lb boneless leg of lamb, rolled and tied
sardine sauce or enriched vinaigrette

In a 10 1/2-in-wide braising pan or stockpot, bring water
to a boil with the herbs. Add the lamb, and return to a boil.
Lower the heat, and simmer 90 min, turning every 20 min.

Remove the pot from the stove, and allow the meat to cool
in the liquid. Remove meat and slice across into 1/4-in
slices; there should be 25 to 30 slices.

Spread 1 c of sardine sauce on a platter or in a baking
dish. Place a layer of meat on top of the sauce, and
then spread the slices with more sauce. Continue until
all of the sauce and meat have been used. Cover with
plastic wrap, and refrigerate for 1 hr or up to 3 days.

If using the enriched vinaigrette instead, simply drizzle
it over the sliced meat just before serving.

NY Times 7/22/98
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