Text 24615, 66 rader
Skriven 2015-03-06 23:36:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 24568 av Michael Loo (1:123/140)
Ärende: Re: pluses and minuses 3
================================
 -=> On 03-05-15  07:50,  Michael Loo <=-
 -=> spoke to Ruth Haffly about pluses and minuses 311 <=-


 RH> I'm not planning to get to that stage with my eyes.

 ML> Heh, you don't actually get to plan this kind of thing.

 ML> I've had a pre
 RH> cataract condition for probably close to 20 years now but it's not a
 RH> very fast progressing one--yet.

 ML> From what I understand, everyone's got a pre-cataract
 ML> condition. Sort of one of the weaknesses of the system.
 
Our eye doctor says that both of us have minor cataracts.  How serious
they are I don't know.  All I really know is that when he puts that
down, Medicare pays for the eye exam.

 RH> Not the one I'd like to do--apples and sausage with corn bread.

 ML> Well. Here's one that might be interesting (I could see
 ML> some people cutting the butter in half or doing what I
 ML> do - use rendered cavity fat).

Sounds like the first Chef Paul recipe I did for etoufee.  I think it
had a couple sticks of butter in it, and when done it essentially swam
to the table.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Liver Pate II
 Categories: Appetizer, Chicken, Poultry, Spreads
      Yield: 6 Servings
 
      3 T  Olive oil
      4 T  Butter
      1 md Onion, thin sliced
    1/3 c  Minced parsley
    1/2 lb Chicken livers
      2 ea Cloves garlic, chopped fine
    1/2 c  Dry sherry wine or vermouth
           Salt and pepper to taste
      6 T  Melted butter
 
    In skillet, heat olive oil and 4 tablespoons butter. Add onion and
  parsley. Mix well, cover and cook over medium heat for 30 minutes,
  stirring occasionally. Remove cover, increase heat to maximum and add
  liver, garlic and wine. Cook about 5 minutes or until livers are just
  done and wine has evaporated.  Season with salt (about 1/2 teaspoon)
  and pepper (about 1/4 teaspoon) to taste. Set aside and allow to cool.
    In food processor or blender, puree ingredients to a fairly fine
  paste. As you process, add remaining butter. Chill.
  
  From: Joan Macdiarmid                 Date: 03-07-01
  Cooking
 
MMMMM


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