Text 18438, 214 rader
Skriven 2014-10-24 12:07:42 av Dave Drum (1:261/38)
  Kommentar till text 18378 av Michael Loo (1:123/140)
Ärende: merged topics - HUH?
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I don't want any truck with that.

 DD> Oh, stop it.

 ML> This subject should yield to more worthy ones.

OK. I'll try not to create any more traffic in that line that your innards are
exhibiting.

 ML> =

 ML> A continuing source of revenue, eh. Clever these
 ML> bureaucrats.

 DD> Here in Chillinois the "custom" plates cost an additional fee to get -
 DD> then the stickers are an up-charge per year. $25/yr for a
 DD> "master/vanity" plate and $5/yr for a "personalised" plate.

 ML> The gift to the state that keeps on giving.

Yepper, it costs $$$ to brag, doncha know?

 DD> I knew a couple guys who were in the waterless cookware hustle - their
 DD> plates were "POTS" on one guys car and "PANS" on the other guys.

 ML> Those must have taken some negotiation with the original
 ML> licensees.

I believe that they *were* the originals. This was when 'vanity' plates first
became available in their state (Missouri). My maternal grandmother worked for
the Illinois Secretary of State and had an early stealth vanity plate - that
is, no one knew it was a vanity plate. Just the house number of her home
repeated (929 929) and easy to remember.  Bv)=  It also didn't cost anything
extra.

 DD> Then there are the various iterations one sees on the pink Cadillacs
 DD> from Mary K.

 ML> Or not, depending on where one has the good fortune to reside.

I thought Mary K (and her minions) to be ubiquitous.

I think that Jim Bostacos may be related to Stan Frankenthaler  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Magiritsa - Part One
 Categories: Lamb/mutton, Offal, Vegetables, Wine, Soups
      Yield: 5 servings

MMMMM-------------------------INNARDS-------------------------------
     10 oz Uncooked sweetbreads
      6 oz Uncooked lamb's intestines
      2    Lemons; juiced plus
           +=PLUS=+
      2 tb Lemon juice
           Salt
      1 lg Carrot
      1    Rib celery
      1    Leek; trimmed of root end,
           - layers spread, sand
           - removed under running
           - water and diced
      2    Bay leaves
      8    Whole black peppercorns
    1/2 c  White wine

MMMMM---------------------------SOUP--------------------------------
      2 tb Olive oil
      3 c  Peeled, fine diced onion
    1/2 c  Sliced scallions; both green
           - and white
      1 ts Flour
      2 qt + 2 c hot stock; recipe below
    1/2 c  Long grain white rice
      3 tb Fresh chopped dill
      3 tb Chopped parsley
      2 c  Romaine lettuce; thin sliced
           - into 2"-3" segments
      2 lg Eggs
    1/2 ts Cornstarch
      6 tb Lemon juice
           Salt & fresh ground pepper

MMMMM---------------------------STOCK-------------------------------
      2    Lamb's heads; cut in half,
           - brains removed & reserved
           - for meze
           Juice of one lemon
      2 ts Kosher salt
      1 lb Lamb bones
      1 bn Parsley; stems removed, tied
           - reserve leaves for another
           - use
     10    Peppercorns
      2    Bay leaves
      2 md White onions; peeled,
           - quartered
      2 lg Carrots; rough chopped
      2    Celery ribs; rough chopped

  EQUIPMENT: Cheesecloth and kitchen string

  MAKE THE STOCK: Place lamb's heads in a large pot and
  cover with water. Add the lemon juice and salt, cover
  and-refrigerate for 3-4 hours. Drain and transfer lamb's
  heads to large colander or strainer.

  Rinse under-cold running water until water runs clear. Let
  stand to drain. Meanwhile, make a sachet, cut a 6-inch
  square of cheesecloth and place the parsley stems,
  peppercorns and bay leaves in the center.

  Tie it closed with string and set aside. In a large, heavy
  gauge pot, place the lamb's head and the bones. Add enough
  cold water so the-level is two inches above the bones,
  place on high heat and bring to boil.

  Reduce heat to a simmer and skim any impurities from the
  top of the stock. Add the sachet, onions, carrots and
  celery. Simmer until the meat on the lamb's head is
  tender, about 2 hours.

  Remove the head and set aside (you may remove the meat to
  serve alongside the Magiritsa). Continue simmering the
  stock for another hour to fully develop flavor. Strain and
  reserve stock for soup.

  MAKE THE INNARDS: Cover the sweetbreads with cold water,
  add the juice of one lemon and a pinch of salt. Cover
  and-refrigerate for 3-4 hours. Drain and set sweetbreads
  aside.

  To a large sauce pot, add 2 quarts of water, the carrot,
  celery, leek, bay leaves, peppercorns and white wine. Add
  a generous pinch of slat-and bring water to a simmer. Cook
  25 minutes, then add sweetbreads.

  CONTINUED TO PART TWO

  RECIPE: Jim Botsacos; Executive Chef, Molyvos, New York NY

  Yield: 4-6 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Magiritsa - Part Two
 Categories: Lamb/mutton, Offal, Vegetables, Wine, Soups
      Yield: 5 servings

           CONTINUED FROM PART ONE

  Poach sweetbreads until slightly firm to the touch and
  white in color, about 8 minutes. Transfer the contents of
  the pot to a-large mixing bowl, set into a larger bowl
  filled with ice. Let cool, then separate sweetbreads
  into small lobes.

  Reserve. Rinse intestines under cold running water to
  remove any impurities. Cover with cold water, add
  the juice of one lemon and a pinch of salt. Cover and
  refrigerate for 3-4 hours. Drain.

  Place intestines in sauce pot, cover with water, add a
  pinch of salt, and bring water to a simmer. Poach for
  2-minutes, drain and set aside to cool. When cooled, tie
  intestines into knots and cut each into 1/2" pieces. Set
  aside.

  MAKE THE SOUP: Place a stock pot over medium-low heat and
  add the olive oil. When warm, add the onion, and
  cook-until soft and translucent, 8-10 minutes. Add half of
  the scallions, stir, add the flour, and blend well.

  Cook, stirring for 1 minute. Add 2 quarts of stock and
  bring to a boil. Lower heat and let simmer for 10 minutes,
  frequently skimming the impurities. Add rice and cook
  until tender, 12-15 minutes. Add sweetbreads and
  intestines and cook 5 minutes. Add dill, remaining
  scallions, parsley and-romaine lettuce and simmer another
  2 minutes.

  In a separate stainless steel bowl, whip eggs until pale
  yellow. Add lemons juice and cornstarch and-continue
  whipping to incorporate. Add remaining 2 cups of hot stock
  slowly to egg mixture.

  When-blended and smooth, slowly add this mixture to the
  soup, stirring constantly so the eggs don't scramble or
  curdle. Ladle into heated bowls and serve with platter of
  meat removed from the lamb's head, steamed vegetables and
  potatoes.

  RECIPE: Jim Botsacos; Executive Chef, Molyvos, New York NY

  Yield: 4-6 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... A couple months in a laboratory can save a couple of hours in the library.

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