Text 17985, 79 rader
Skriven 2014-10-12 08:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fair 105
================
 RH> Neither of us are especially fond of huge crowds, as the fair usually
 RH> draws.

Large crowds are tolerable if you don't encounter
them often or for an extended time. One good thing
about the state fairs is there are little oases
(or rather relatively unpopular exhibits) where you
can duck in and enjoy relative solitude and silence
now and then.

 There's also a lot of walking, which, may or may not, be good
 RH> for my feet.

That I can understand, and I'm going to get to that
stage eventually, as are we all.
 
 ML> cigarettes, it is hard to resist something called the
 ML> John Deere Ice Cream Tobacco Stringing Competition.
 RH> How does ice cream fit into tobacco stringing? Speaking of, the fair

Beats me. Tractors, too.

 RH> insert in yesterday's paper had an article on the Howling Wolf ice
 RH> cream sold at the fair. It's made from milk of cows raised as part of
 RH> the NC State (the Wolfpack) agriculture program and supposed to be some
 RH> of the best ice cream in the state.

Some of the universities with good ag departments offer
superlative ice cream. They teach the kids right, and
the kids get graded on it, and cost is no object. When
it's time to go out in the real world, they learn about
cost containment, excipients, fillers, overrun, ... .

One of our big treats in central Pennsylvania is making
the field trip to State College to load up on several
half gallons (they still do half gallons) of Penn State
Creamery products, especially Peachy Paterno, which is
still called that.
 
 ML> Clams in Black Bean Sauce
 RH> I'll have to try the black bean sauce; I think I had some years ago
 RH> and didn't care for it but it could be something else I'm remembering.

As with most things, the key is not to overdo it - on
the black beans, at least.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fisherman's Soup, Jellied
 Categories: Starters, Soups, Fish, Hungarian
      Yield: 6 servings

      5 lb Fish
     50 fl Water
           Onions
           Garlic
           Paprika
           Salt

  The fish should consist of a variety of various kinds of freshwater
  fish, such as sterlet, fogas, sheatfish, carp and pike.

  Fillet the fish. Boil the bones in water seasoned with onions, a very
  little garlic, paprika and salt. Boil till the onions go to pieces.
  Strain the stock Into a saucepan, add the fish, cut into 2 ounce
  pieces. Boil the whole for 10 or 15 min. Care must be taken that
  there should not be too much liquor or it will not jelly. Lift out
  the fish and put it - the different kinds mixed - into dishes. Pour
  the well-seasoned and strained stock over them. Place in the
  refrigerator to jelly.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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