Text 16366, 96 rader
Skriven 2014-08-28 23:17:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 16350 av Michael Loo (1:123/140)
Ärende: Re: M's treat 866
=========================
 -=> On 08-27-14  16:04,  Michael Loo <=-
 -=> spoke to Dale Shipp about M's treat 866 <=-

 ML> One of my friends is an exceedingly famous physician
 ML> who claims that the human diet overemphasizes protein
 ML> and shortchanges complex carbs. Not surprisingly, his
 ML> name starts with Mc.
 
In discussions about the potato famine that resulted in the mass
emigration (and equally mass starvation), it was said that potatoes
compromised 90% of the diet for most people.  It is hard to wrap my
mind around that claim.

 DS> There were three different things that were classed as bacon.
 DS> Occasionally there was what they call streaky bacon -- almost the same
 DS> as American bacon.

 ML> In my Irish experience, that is rare - I've seen it only
 ML> in American-influenced places. It does occur in England,
 ML> though (not all that frequently, either).

As I said -- occasionally.

 ML> There was always what was called a rasher of
 DS> bacon. It looked like a thin slice loin with a little tail of fat.  I
 DS> would say that it was smoked.

 ML> The ones I've had have been sparingly if at all smoked -
 ML> more like salt pork than anything else, though not fatty.

I would say that it have about the same level of smoke curing as what we
call Canadian bacon, but it was quite different.  Not much fat, and so
nothing like salt pork.

 ML> Finally there was something that I
 DS> would have called boiled ham, but they called bacon.  It was also cured
 DS> and quite salty.  It looked like our ham, but the texture was almost
 DS> crumbly. 

 ML> I've seen this - not fond of it. It seems to reflect back on
 ML> the origins of preserving meat, when you tried to get it
 ML> to last as long as possible, not taste as good as possible.

I only had it the first time or two -- then I skipped it for the rest of
the trip.  OTOH, Helen loved it.  For her, it was a taste of home.

For most of our dinner meals we had a selection of three courses.  The
first tended to be between a salad, a soup, or a chowder.  I always
chose the chowder.  Gail chose the soup.  None of the soups were like we
are used to, some were good and others were only fair.  But they were
all prepared in a method such as described in the recipe below, namely
blenderized to a smooth texture, but neither thick nor thin.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Puree of Celery Root Soup
 Categories: Magazine, Scot/irish, Vegetable, Soup
      Yield: 4 Servings
 
    1/4 c  Butter
      1 lg Onion; sliced
      3 lg Celery root bulbs; peeled,
           .  cubed
  7 1/2 c  Chicken stock
 
  Melt butter in heavy large Dutch oven over medium heat. Add onion and
  saute until tender, about 5 minutes. Add celery root and saute 5
  minutes. Add 7 cups stock. Bring to a boil. Reduce heat to medium-low
  and simmer until the celery root is very tender, about 50 minutes.
  
  Puree soup in blender in batches. Return to the Dutch oven. Stir in
  enough remaining chicken stock to thin to the desired consistency.
  Season the soup to taste with salt and pepper.
  
  Can be prepared a day ahead. Cover and refrigerate. Bring the soup to
  a simmer, thinning with more stock if necessary before serving.
  
  Source:  Byerley Turk,  Kildare Hotel & Country Club  (near Dublin)
  
  **  The Romance of Ireland  **
  
  **  Bon Appetit  --  Special Edition  --  May 96  **
  
  Formatted for your use by  The WEE Scot  --  paul macGregor
  
  From: Paul Macgregor                  Date: 02-13-97
  Home_cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:58, 28 Aug 2014
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