Text 16137, 81 rader
Skriven 2014-08-23 04:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: not in the boonies 831
==============================
 ML> I got Dale's packet (I do this weekly), and everything
 ML> seemed okay, except that I wouldn't have known about Doc's
 ML> messagebase purge if you hadn't told me about it.
 NB> Yeah... that doesn't show up obvious elsewhere...  except for any
 NB> messages that end up in wrong areas...  ;)

Whom are you talking about, now? [g]

Thinking about this, I was blasting about in the past
and recalled the little BBSes from the 1990s - wow,
we're old. Back then, we'd read every message that the
board sent us ... and then a decade later, we tried to
winnow things down as much as possible, it not being
feasible to read everything in every conference - or
even in one conference, for that matter ... and then in
recent times, perhaps we could go back to the former
ways, the traffic is so small.

In a previous post I joked about doubling the traffic
in that conference. I bet I did do so. At least.

 NB> He's always made a big thing about keeping conf #2 tagged (or read
 NB> online for those that don't do offline), so I've kept it tagged

Used to do that, maybe I'll mend my ways.

 ML> Sardine Sauce
 NB> And what, pray tell, does one use this with or on...???

There was another post in that packet whose recipe
called for it.

It's a fishy mayonnaise-like thing; the Mediterraneans
have this strange to us habit of pairing meats,
particularly mild ones, with fish, as some people in
meat-oriented places do with fish. Cf., for example,
vitello tonnato (which occasionally gets mangled on
restaurant menus to "vitello tomato") - a dish I've
had once or twice, never ordered it myself, as it
sounds like icky.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Vitello Tonnato on Pasta
 Categories: Veal, Italian, Pasta, Fish/sea
      Yield: 6 servings

      1    Onion; chopped                      2    Bay leaves
      1 tb Minced garlic                       1 ts Ground white pepper
     10 tb Olive oil                         1/2 lb Dry pasta; such as:
      2 lb Veal loin or leg roast                   - penne or small shells
  6 3/4 oz Canned tuna, drained                2    Egg yolks
     24    Anchovy fillets                          Salt to taste
      1 c  Dry white wine                    1/4 c  Capers
      1 c  Water or chicken broth              2 tb Finely chopped parsley
      1 ts Thyme leaves

  COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over
  medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies,
  wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and
  cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove
  the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2
  pound dry pasta according to directions. Drain, toss with 1 tablespoon oil
  and cool. Remove the veal from the cooking liquid and boil liquid 5
  minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl
  and let cool. Remove bay leaves, transfer the contents to a food processor,
  add yolks and blend until smooth. Continue to blend, adding the remaining
  1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss
  the pasta with the capers, parsley and half of the sauce and arrange on a
  large platter. Slice the veal very thinly and arrange slices on the pasta.
  Spoon remaining sauce in a ribbon over the veal and decorate with
  criss-crosses of anchovies.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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