Text 24399, 128 rader
Skriven 2015-02-26 05:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: heat 279
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 NB>> Might you try it again, if assured that it was indeed in proper
 NB>> condition another time...?  :)
 ML> If it smelled better than this unfortunate animal, sure.
 NB> Maybe you'll actually like it then... ;)

Jim reports that it is a very strong flavor, but, yes, maybe.

 ML>> I will (someday) go to Popeye's and see what the fuss is about.
 NB>> As long as it's still available by the time you get there... ;)
 ML> And if it's not, then it must have been a "who cares"
 ML> phenomenon after all.
 NB> A just for the publicity stunt...  :)

Apparently. Get them in there, and if it doesn't work, au
revoir to that product. Apparently the habanero wings didn't
do the job, at least in Dale's area.

 ML> So I can get two thighs or one thigh plus a small order
 ML> of something that likely will disappoint. Tough choice.
 NB> But at least less of a sacrifice than forgoing the thigh entirely.. ;)

True enough. Give myself one knock on the head rather than two.

 NB> Ah.  The modernization affected that, too... Is the Welsh rabbit worth
 NB> your pills...?  :)

If I make it. You file up to the Marsh room (endowed by
Mrs. Marsh from Jordan Marsh), and the stewards have
put out on each table shredded cheese, beer, an egg,
mustard, salt, pepper, and paprika. The head of each
table cooks. For my first ten or fifteen years as a
member, I was one of the designated cooks. Then I quit
going; but when I came back, my usual seat was there.
Most of the older members have learned how to do it
acceptably, but once in a rare while there is a
disaster, in which case that table has to subsist on
leftovers from the other tables. In recent years,
especially with more female participation, there have
been more dessert receptions instead, and sometimes
such oddities as cassoulet, bourguignonne, and such,
depending on the theme of the concerts attached to
the evenings.
 NB> So it's been a good influence over the years...  :)  Were the original

I guess ... .

 NB> members Harvard musicians, or just Bostonians interested in adding
 NB> music to the curriculum at Harvard...?  :)

The former. Nobody else until Sen. McCarthy has arrogated
to suggest what should be taught at the school.

 ML> In addition, traditionally the membership was made up of wealthy
 ML> WASPs from Beacon Hill (as was the rest of Harvard), but
 ML> gradually that was eroded: first Jews, then non-Harvards, then
 ML> all sorts of riffraff. 
 NB> I suppose the wealth is where the influence was seen to be coming
 NB> from...  :)

That's the usual course.

 NB> An exclusive crowd...  :)  Burton was asking after you, when we met
 NB> for lunch at Fu's...

Glad that he, and presumably Shirley, are doing okay.
I saw him on Facebook recently during one of my bored
usually weekly (this week more frequent) trips there.

Stromboli
categories: Italian, sandwich, main, celebrity
Yield: 6 servings

1 batch Basic Pizza Dough
1/2 lb hot Italian sausage, loose, crumbled
1 c sliced yellow onions
1/2 c thinly sliced red bell peppers
1/2 c thinly sliced green bell peppers
2 Tb thinly sliced seeded and stemmed jalapenos
2 Tb minced garlic
1 ts Italian seasoning
1/2 lb sliced ham
1/4 lb thinly sliced pepperoni or salami
1/2 c sliced black olives
2 c grated provolone
2 c grated mozzarella
1 large egg, beaten with 1 Tb water 
1 c finely grated Parmesan

Preheat the oven to 375F. Grease a large baking sheet
and set aside.

In a large skillet, cook the sausage over medium-high
heat until browned and the fat is rendered, about
5 min. Remove with a slotted spoon and drain well on
paper towels. Discard all but 1 Tb of fat from the
pan. Add the onions, bell peppers, and jalapenos and
cook, stirring, until very soft, 4 to 5 min. Add the
garlic and Italian seasoning and cook, stirring, for
1 min. Remove from the heat and cool.

Punch down the dough and divide in two. On a lightly
floured surface, roll out half of the dough to a
10x14" rectangle. Spread half of the cooled sausage
mixture across the dough leaving a 1" border.
Overlapping slightly, layer half of the ham,
pepperoni, olives, provolone, and mozzarella over the
top. Using a pastry brush, paint the border of 1 long
edge with egg wash. Starting at the opposite long end
without egg wash, roll up the dough into a cylinder,
pinching the edges to seal. Place on the prepared
baking sheet and repeat with the remaining ingredients.
Let the dough rise 20 to 30 min.

Brush the top of each stromboli with egg wash. Bake
until nearly completely golden brown and starting to
crisp, about 20 min. Sprinkle each stromboli with
Parmesan cheese and return to the oven until the
cheese is melted and the dough is golden brown,
about 5 min.

Remove from the oven and let stand 10 min. Slice
thickly and serve.

Recipe courtesy of Emeril Lagasse

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