Text 22588, 95 rader
Skriven 2015-01-05 00:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ungood food 18
======================
 DS> Title: Apple and Bean Bake
 ML> some unfortunate may actually have tried to make that recipe.
 JW> With a few changes it's doable. A modest of raw apple stirred into
 JW> ham and beans for about the final 5 minutes of cooking. No Spam, no
 JW> cloves.

Well, okay. Any recipe can be flipped from bad to decent, or
vice versa, with a few changes like that.

 JW> I am still trying to figure out what a true galette is
 ML> Most of those things, except I find drop biscuit a bit of a
 ML> stretch.  
 JW> Roslind makes a soft biscuit dough with liquid vegetable oil rather
 JW> than finely chopped up cold butter or lard. They turn out tender and
 JW> fairly dense with a close crumb rather than flaky. She learned the
 JW> recipe from her dad who called them (phonetically) "laygolet". I
 JW> take that to mean "les galettes". He said they were an old time
 JW> French ship's biscuit.

Tasty though these may be, they bear even less resemblance
to any of the galettes I've met than "laygolet" does to
"les galettes."

 JW> I see a sliding scale:  
 JW> avoiding cannibalism
 JW> avoiding primates

I'd be somewhere between these two; never had primate meat
except for bits of skin and a small growth off me but would
not be totally against the killing and eating of the more
obnoxious of monkeys, such as those I've encountered in
south Asia, most recently at Batu Caves a year ago. What
gives me some pause, though, is that these supposedly lower
primates appear to be more intelligent than some humans I
have met.

 JW> Lately I am seeing frozen wild caught "Pacific sole" fillets in my
 JW> supermarket which is quite inexpensive (like 3 pound packages for
 JW> $9.99 on sale) and very soft and mushy. I don't know what species it
 JW> actually is.

A tentative guess: not a sole. Unless horridly malprocessed,
sole, though tender, doesn't get soft and mushy.

==

This recipe could be considerably improved with just
a few tweaks, for example, substituting chicken livers
for the squash.

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

      Title: Sauteed Zucchini with Oregano (Zucchine Saltate All'ori
 Categories: Side dishes, Kooknet
      Yield: 4 to 6)

MMMMM--------------------SOURCE: VOGE JAN'94-------------------------
    680 ea Zucchinis, preferably small
           -young ones, very firm
           -and fresh
      8 tb Olive oil
      3 ea Cloves garlic, peeled and
           - chopped medium fine
           Salt and freshly ground
           -pepper
    1/4 ts Fresh oregano leaves

  Soak the zucchini for 10 minutes in a basin of cold water. Then
  scrub them under cold running water until  the skin feels clean
  and smooth. If the skin is flabby or blemished, and still feels a
  bit gritty, scrape away or lightly peel the thin top layer. Cut
  off and discard both ends from all the zucchinis. Slice the zuc-
  chinis into very thin discs and set aside. Choose  a  frying pan
  deep enough to contain all the sliced zucchini without piling them
  up more than 2.Scm to 3.5cm high. Put in the oil and garlic, and
  turn the heat on to medium. When the garlic has colored lightly, add
  the zucchini, 2 or 3 large pinches of salt, some pepper, and the
  oregano, Turn the heat up to medium high, and cook, uncovered,
  stirring frequently. If the zucchini are as fresh as they ought to
  be, they will be done in less than 10 minutes. They should be tender
  but still a little firm. Drain away most of the oil before serving,
  leaving just  enough to coat the zucchini, and for a crusty piece of
  good bread to mop up. Note: this dish can be prepared entirely in
  advance, several hours before serving. Do not refrigerate. Reheat
  gently just before serving. (Copyright: The Second Classic Italian
  Cookbook by Marcella Hazan, published by Pan Macmillan) Bon Appetit -
  Exec.Chef Magnus Johansson -
  
  Submitted By SHERREE JOHANSSON On 1994-08-03,0707

MMMMM

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