Text 16080, 109 rader
Skriven 2014-08-21 18:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: scary 819
=================
 ML> We were in some way hoping so (because then she could drink
 ML> red wine again, which provides a large proportion of her
 ML> caloric intake) and in some way not hoping so (so then
 ML> what would be the explanation? a scary question).
 NB> Scary indeed... Depending on how/when it happened, might have been
 NB> just a bad wine in particular....?  That still wouldn't make all red
 NB> wines in general safe, but it might be considered an aberrent

She took double doses of Zyrtec for a week and then (as
she was expected to be alert on the winding narrow
French roads) went off it for a week. At the end of the
abstemious week the problem started coming back, which
distressed her mightily.

 NB> experience... as long as it is cosmetic and not systemic, maybe one
 NB> could be reasonably confident that one could go back to one's normality
 NB> and not expect it to happen again...?

One might go back to one's normality, but not expecting
it to not happen again is too much faith.

 NB> Public transit is a good thing... :)

I of course rely on it, having no viable alternative
but the kindness of strangers (and friends).

 ML>> I'm guessing this is a hoax or a misinterpretation.
 ML>> just guessing. Do you have a facsimile of the clipping?
 NB>> No hoax, unlikely misinterpretation... I have a jpeg of it, as sent to
 NB>> me by my friend...  I can email it to you...  :)
 ML> That would be nice, if you could do so.
 NB> Ok, I'll send it as a file by email... interesting little piece.  :)

I looked up the author - he's sort of a Brit cross
between Paul Krugman and Art Buchwald; that article
(peculiar, I thought, and full of anachronism, I'm
not sure whether intentional or careless) contained
a whopping dose of tongue in cheek.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Pork Spleen Jim's Way
 Categories: Pork
      Yield: 6 Servings

-----------------------------------PART 1-----------------------------------
      2    Pork spleens
      2 ts Butter
      1 sm Yellow onion; chopped
           Salt & pepper

-----------------------------------PART 2-----------------------------------
      2 ts Butter
      1 sm Yellow onion: chopped
      1 sm Clove of garlic; minced
      3 tb Ketchup
      1 tb Soy sauce
      1 ts Dried powdered mustard
      1 ds Hot sauce or
      1 tb Hot salsa
           Little water to cover

-----------------------------------PART 3-----------------------------------
      2 c  Baked beans
      3    Weiners; sliced
      1 ts Mustard
      1 ds Black pepper
      2 tb Prune juice
      1 ts Vinegar or lemon juice; to
           Taste
      1 ds Hot sauce; optional
      1 ts Flour in
      2 tb Water; to thicken
           Buttered toast

  Pork spleens look a little like stretched out narrow tongues and taste like
  liver only milder. They tend to be rubbery unless gently cooked very til
  well done. Wash the spleens and remove any fatty tissue.

  In a medium frying pan, wilt a small chopped onion the size of a golf ball
  in melted butter. Add the spleen and cook very gently until well done,
  turning once. High heat or over cooking will toughen and curl the meat.
  Season with s&p. [Tip: It isn't very tasty when done medium or rare.] It
  will be very rubbery without further treatment in a sauce or marinade. Let
  cool and continue at a later time.

  Next, in a small saucepan, wilt another small onion in a little butter. Add
  a bit of garlic when the onion is half cooked. Then warm up the spleen
  gently at a bare simmer in a mixture of ketchup, salsa, mustard and soy
  sauce. Add enough water so that the meat is barely covered in liquid. You
  now have a palatable dish but it gets better. Allow the spleen to cool and
  marinade refrigerated overnight in the cooking sauce. This turned out to be
  very tasty when it was reheated for the third time.

  If there are any leftovers, put them in a pot of wieners and beans and
  serve on buttered toast. [The prune juice in the beans goes very well with
  the molasses. Add a little vinegar or lemon juice if it is too sweet.] By
  now the spleen is mushy not rubbery and fork tender. It takes on the
  appearance and even the taste of portobello mushrooms at this point.

  An original recipe by Jim Weller

  Source: Jim Weller, The Dinner Table

-----

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