Text 16192, 62 rader
Skriven 2014-08-24 06:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: names 839
=================
 ML>> pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with
 ML>> pumpkin. Her mashed potatoes pumpkin french fried chips were super.
 NB>> So... after mashing and mixing, one french-fries the mash into
 NB>> chips...? Perhaps like UDD's fried fat...?
 ML> I'm not sure what Mme. Benoit was trying to say. Perhaps
 ML> there should be an "and" after the potatoes.
 NB> If there was a lost "and", I think it might have been after the
 NB> pumpkin, or with an additional "pumpkin" added for the french fried
 NB> chips...  After all, the recipe was for mashed potatoes pumpkin...  ;)

Okay, two "and"s.

[Zyrtec vs. Zantac]

 NB> Maybe it has more to do with the proliferation of drugs and other
 NB> products... they run out of reasonable names and go to letting their
 NB> imaginations go wild... or, in some cases, stupid...  ;)

I was pleased to see a car called a Duster parked in
Bretenoux or Sarlat the other day. Remember the old ads
where someone buys a car, and his or her grandmother
keeps calling it a Dustbin? I wonder how many cars that
campaign sold. Speaking of names.

Sauce tudaisago
cat: NCE original, French, poultry, sauce
yield: 1 batch

1 tb duck fat
salt and pepper
1/4 c shallots, minced to the finest.
1/4 c onions, very finely minced.
1 c button mushrooms, sliced to the finest.
spices to taste
- (was very small quantities oregano, sage, thyme, cinamon)
2 fl red wine
3 fl heavy cream

melt the fat, add s&p, sweat shallots and onions in fat, saute
mushrooms over high heat then decrease to low and gently simmer until
all water has gone, put the fire on medium, add spices and let them
cook a few seconds, deglaze with wine, wait until wine is almost
evaporated, add cream, let excess water evaporate to a thick
consistancy; toss in pasta cooked al dente, serve with minute-cooked
aiguillettes de canard.

And yes, in that sauce, a tb of garlic confit could have enhanced the
final result; BUT not only because of the sauce itself, also because of
serving with more neutral things, like pasta are; I think that the
accompanying of charlotte potatoes described before wouldn't accept
that addition, as I think the flavour of those potatoes would be over
powered by the garlic, even in a smooth version like that confit.

Not speaking of different version of cream sauce, like the green pepper
or the morchella esculenta ones, where garlic is absolutely out of
question, for the sake of the sauce itself.

From the kitchen of Denis Clement, 1999

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