Text 22485, 85 rader
Skriven 2015-01-01 20:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: handling tastes 3
=========================
 NB> My son is more like you... but it's his rationale for why he buys a
 NB> big chunk of low-fat cheddar cheese rather than a reasonably sized one
 NB> of full-fat sharp cheddar... since he's going to eat it at one sitting,
 NB> he gets the stuff he claims is less detrimental to his diet.

Not that I believe in such things, but that way he gets a
whole lot of protein that he'd otherwise not have.

 NB> Makes little sense to me.

Tastewise, no.

 ML> I am almost willing to believe that, hating lawyers as I do.
 NB> Indeed.

I met a prominent Cosa Nostra defense lawyer yesterday. We
were mutually unimpressed.

 ML> Handel wrote tons of music - most of them don't get the
 ML> play, as you indicate.
 NB> People get stuck on the "popular" ones... ;)  Same thing with other
 NB> composers... Vivaldi wrote many other pieces, too, some much nicer
 NB> than the Four Seasons... 

I rather like the mandolin pieces, but on the whole I have
a special spot in my heart for the Four Seasons, as over the
decades they earned me quite a bit of money.

 ML> Speaking of which, Annie wants me to make latkes in the
 ML> next week. I don't mind latkes but making them would make
 ML> my hair, clothes, and living quarters smell like potatoes
 ML> for the next day or two at least.
 NB> Do latkes HAVE to be potato...?  Maybe sweet potatoes would work just
 NB> as well...?  I thought the most important part of them was the oil,
 NB> after all...  ;)

Dan Klepach once sent along recipes for latkes made
with sweet potatoes and also ones made with zucchini.
I didn't bother to keep either, but there are plenty
such kicking around.

So I made classic latkes today and counteracted the
parfum de potato by cooking ribeyes alongside. I had
one of each; both were pretty good.

 ML> SVESTKOVE KNEDLIKY (Plum Dumplings)
 ML> ** M guesses that the plums should be those little
 ML> Italian purple ones and that they should be pitted,
 ML> but with these authentic recipes it's hard to tell.
 NB> Might they be fairly plump prunes...?

I have subsequently discovered that these are traditionally
made with the Italian purple ones, but the pits are kept in,
as with some of the classic French recipes, for flavor;
these dishes were conceived, of course, in less litigious
times.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Potato Vegetable Latkes
 Categories: Potatoes, Microwave, Jewish
   Servings: 6

      3 c  Shredded potatoes
  1 1/4 c  Shredded zucchini
      1 c  Shredded carrots
      1 md Onion, grated
      3    Eggs, beaten
    1/4 c  Flour
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Dried rosemary

  Canola oil

  Squeeze shredded vegetables dry.  Blend with remaining ingredients. Fry in
  minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or
  applesauce. Source unknown

MMMMM


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